There's a battle between what the cook thinks is high art and what the customer just wants to eat.

When you use Tabasco in the marinade, it kind of infuses everything.

I think the more prominent the actual product in its raw nature is to its final consumer, the more sympathy and likelihood they'll consume it they'll have. Some friends of mine are trying to do these rooftop farms in Brooklyn, and I love that idea. As long as they're using clean water and real soil and creating delicious things by the sun, then brilliant.

My kids and I make pasta three days a week now. It's not even so much about the eating of it; they just like the process. Benno is the stuffer, and Leo is the catcher. They've got their jobs down.

If you want your kids to listen to you, don't yell at them. Whisper. Make them lean in. My kids taught me that. And I do it with adults now.

Any simple but delicious dish that celebrates the season and locality is what I want to be known for.

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.