My family makes these vinegars - out of everything from grapes to peaches and cherries. We go through the whole process with the giant vat and drainer, label them, and give them as Christmas presents.

I like anchovies, and I don't tell everybody about them. Almost every time, they don't even notice.

I would challenge any American cook, regardless of what they've learned from their mom, to operate a restaurant and not have spent any real time in Italy.

Finishing food is about the tiny touches. In the last seconds you can change everything.

Protein has been intensely over-represented on the plate. Now, the garden should be the main drag for main courses.

One of the most important leadership lessons is realizing you're not the most important or the most intelligent person in the room at all times.

You have to be generous if you want to spend your time making someone else dinner. Even if you're charging, you're still giving.