It's never about the screwup - it's always about the recovery. That's the thing about it... if it comes out a little rare you call it carpaccio. It comes out a little overcooked, you shred it up and put in on a sandwich.

My parents both worked full time. I remember a lot of simple meals. Everything I know about cooking is self-schooled.

Nobody cooks anymore. To me, to watch your parents cook, and to have a house that smells warm and delicious, is a very vital memory that I think kids don't really have anymore.

It's never about the screwup - it's always about the recovery. That's the thing about it... if it comes out a little rare you call it carpaccio. It comes out a little overcooked, you shred it up and put in on a sandwich.

Locally produced foods - defined as those harvested within a 100-mile radius of one's home - have a lesser impact on the environment because of the decreased need for transportation from source to consumer.

It doesn't take money to have style, it just takes a really good eye. Sometimes you can find amazing culinary antiques that will make it feel like an old French kitchen.

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.