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.

I don't think there's anything wrong with a hot dog or other convenience foods, as long as they're balanced with fresh vegetables. It's hard to ignore 95 percent of the grocery store.

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 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.

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.

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 want to be Jacques Pepin. I want to have a nice 50-, 60-year career. I want to be on PBS when I'm 70-something, still kicking it, having a great time, showing up in Aspen to sign cookbooks. I just want to have a nice, big, long career.