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.

Everyone makes pesto in a food processor. But the texture is better with a mortar and pestle, and it's just as fast.

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.

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

I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is.

In case you're wondering why Guy Fieri is here, he won a contest.

Every Super Bowl, I do different food each quarter from each of the hometowns of the teams competing. So I’m always hoping for cities with a gastronomic soul—not so much Indianapolis or Denver, right? For halftime we have New York hot dogs from Papaya Dog. And at the end of the game I’ve chosen a dessert based on who I think is going to win.