My wife and I love to host wine and cheese parties. They are simple and elegant and you don't have to put a lot of effort and time into it.

The concept of being a locavore, or one who chooses whenever possible to incorporate locally grown or locally produced food into one's nutrition plan, is of great importance

I love food, all food, everything about food. I enjoy going to the market and having what's in front of me - what's fresh, seasonal - tell me what I'm cooking.

Fruit often ends up rotting in the crisper drawer. Well, that's the wrong place to put it. Out of sight, out of mind. The kids all know where the junk-food shelf is. Make the fruit that easy to get to. Put a big huge bowl of fruit on the counter.

I think it's important to recall... what you remember your grandmother making, where you're from and the foods you enjoyed as a child yourself, and pass that information off to your kids.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

My favorite comfort food would have be braised beef. You know, beef, slow-cooked in a Dutch oven or in a slow cooker until it falls apart with simple mushrooms, some onions and lots of fresh thyme and garlic.