New York has magnificent eating available, both in restaurants and in the materials available to home cooks in the many specialty markets.

When I'm in a restaurant, I don't eat red meat. It doesn't taste like anything. But if a friend of mine is grilling stuff at his house, its almost always great.

Know what you're trying to do before you do it. Turning knobs at random isn't enlightening any more than throwing paint at a wall blindfolded will let you paint a nice picture.

Almost any decent cook will make food by eye and taste. Virtually all of my family cooked that way.

The band cannot sign to another label or even put out its own material unless they are released from their agreement, which never happens.

The only kind of restaurant I could imagine doing would be the extraordinarily snooty restaurant with three or four tables, and I would cook what I felt like cooking. And you could eat it or not.

I'm not a particularly good cook. Part of it is that it is the kind of cooking anybody could do if they bothered. It's improvisational. I cook with whatever I have laying around.