Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.

Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.

To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment.

I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.

I realized I didn't want to be a photographer. I gave it up, but I still worked that job in the restaurant and I found myself constantly hanging out in the kitchen.

A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that was not a chef's book about improvising but a real home cook's book with a real home cook's pantry, supermarket ingredients, that sort of thing.

A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.