Michigan is my antidote to Manhattan. This is where I come to relax.

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

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.

Recipes are just descriptions of one person’s take on one moment in time. They’re not rules.

Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it.

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

It's fascinating to travel around Italy and realize just how many different ways they make spaghetti.