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I love to roast vegetables - carrots, fennel, and so on. I also love to mash or puree pretty much any vegetable!

My go-to winter recipe is beef and butternut squash stew, cooked in the slow oven all day.

I grew up in France, my first language was French, and I tend to gravitate towards French cooking.

One-pot meals make a lot of sense... because so much of what people hate about cooking is really the cleanup, the mess, the grease.

I like to cook simple things, like vegetable egg-white omelets; roast chicken; sauteed chicken breast with curry powder; and Greek salad. Just things that are fresh and healthy and fast and easy, because I have such a crazy schedule.

Breakfast is my specialty. I admit it's the easiest meal to cook, but I make everything with a twist, like lemon ricotta pancakes or bacon that's baked instead of fried.

I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.

I make a bomb vaca frita. It's like a flank steak like with the ropa vieja, but it's fried with garlic and lime. And I make a really good picadillo.

My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I eat rice and beans. We have a place in Mexico, but people think I'm the quintessential French chef.