Jimmy Fallon and I play regularly at the Bayonne Golf Club in Jersey. He's eighteen holes of fun. Any time we play he has moments of brilliance, but also moments of utter catastrophe.

All the information you could want is constantly streaming at you like a runaway truck - books, newspaper stories, Web sites, apps, how-to videos, this article you're reading, even entire magazines devoted to single subjects like charcuterie or wedding cakes or pickles.

I like cast iron coated with enamel for longevity and forgiveness if I happen to take my eyes off the prize while pouring Chianti.

As far away as you can get from the process of mechanisms and machinery, the more likely your food's going to taste good. And that - that is probably the largest thing I can hand to anybody is let your hands touch it. Let them make it.

In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.

You have to live life to its full chorizo.

I think any way of getting people into the field by lowering the threshold of the cost to get them to play, is great. That said, there's all these restaurants around that are very popular that have one menu. And they don't even have tables, and they don't even have backs on their chairs. It's not really the experience I'm after, but I'm happy they exist.