Chef

A homemade hamburger can be a real treat.

I really cringe at the sight of pattypan squash. So pretty and cute and having no taste or exciting texture. Dull.

If you want to have a relationship, at some point you have to let yourself get caught.

I don't show just anyone how to crust a sea bass. That's sacred information.

Food is ever-changing and ever moving forward and getting more and more complex.

I love 'The Gourmet Cooking School Cookbook' by Dione Lucas. A huge source of information and inspiration. The book is organized by menu, and the recipes are unusual and exciting.

Red wine vinegar has some personality as well acidity.

If I want my daughter to try something, I eat it in front of her repeatedly without forcing the issue and, with some trial and error, the world is our oyster!

Who doesn't love a stuffed cherry tomato?

It stuns me how effective children can be in their messaging, and I believe that every child should enjoy that basic right to become an adult. Getting rid of childhood cancers is one effective way to reach that goal.

People in professional kitchens may love what they do, but sometimes it's just something that puts food on the table.

Every time I feel like something is missing from a dish, I think, 'Oh, I know, I'll add a pinch of dry ginger.' If it's not salt and it's not vinegar, it's probably missing dry ginger.

I've had the privilege of having a lot of amazing people cook for me.

I think that 'celebrity' and 'chef' should be a permanent oxymoron.

As a chef, a mom, and a member of Team No Kid Hungry, I believe that every child deserves three meals a day, every day.

I love roasted beets with goat cheese. I am also a fruit addict.

I've thrown vanilla beans into mustard. Nothing crazy or grainy, just normal dijon. It's great for duck. Smear some of that right on the duck, coupled with some roast plums, and it all comes together in that savory over sweet over savory over sweet way we all love.

Winter blues are cured every time with a potato gratin paired with a roast chicken.

If it's not messy and it doesn't drip over the sides, it's not a holiday hot chocolate -it's just an average hot chocolate.

There's a freshness to the approach of teen chefs. They're lighthearted, and they're not afraid to take risks.