The Italians were eating with forks when the French were still eating each other.

Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it.

What will always remain is love, passion and family time.

We would load up the yellow Cutlass Supreme station wagon and pick blackberries during blackberry season or spring onions during spring onion season. For us, food was part of the fabric of our day.

You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.

I put hibiscus flower in every cup of tea I have. It's sweet, sexy, and cleansing.

I like thick or middle (spaghetti). Thin for me is always overcooked by the time I'm eating it.