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

The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.

I might use milk if I was using a touch of milk to make like a lasagna or a baked pasta. But cream? That is totally not the way they do it in Italy, and it's not a very good thing. It's kind of a blanket for flavor.

I come from an Italian family. One of the greatest and most profound expressions we would ever use in conversations or arguments was a slamming door. The slamming door was our punctuation mark.

The hardest part of anything is making a dish consistently great - you order it seven years later, if it's still on the menu, and it's still as good as what you remember.

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 I hear something's not quite going right, then I'm there quicker than if I hear something's going wrong.