My most cherished possessions are my grandma's letters and my vintage Martha Washington cookbook.

Sure, you can mix the flour, baking soda, salt, shortening, and the whole nine yards, but why wouldn't you just pull out a box of Bisquick?

Seventy percent store-bought, ready-made plus 30 percent fresh allows you to take 100 percent of the credit.

One of the things I do in my cookbooks is I will do a conversion from outdoor to indoor grilling so you can do it year-round.

I always buy the smaller turkeys. On the pre-baste put pats of butter on the meat under the skin, put the skin back on, put a bunch of seasoning on the top, call it a day, put it in the oven. With a 10 - 12 pound turkey you are done in a couple of hours.

Give yourself permission to get the most out of your life. If you're spending all your time scrubbing corners with a toothbrush, you're kind of missing the point. Taking shortcuts doesn't mean shortcutting the end result.

Different types of chicken come at different price points. Filets are going to be more expensive. If it's bone-in and skin-on it's going to be less expensive.