The world is full of people who would like nothing better than to spend six hours on a golf course. I would rather be chopping shallots.

My whole problem is that all of my favorite things at Thanksgiving are the starches, and everyone is trying to go low-carb this year, even a green vegetable has carbs in it.

People want honest, flavourful food, not some show-off meal that takes days to prepare.

Oh, did I tell you I have a cookbook? I have a cookbook deal.

However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and I've been a really enthusiastic home cook for a long time. It's just something I'm passionate about.

The great mystery to me is how restaurant critics think they can get away with doing their job without anybody noticing who they are.

For me, the kitchen is the most special room in the house. It's a place for adventure - not drudgery, but discovery, sharing and showing off with friends, trying new ideas.