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Everyone makes pesto in a food processor. But the texture is better with a mortar and pestle, and it's just as fast.

If you put pesto in a squeeze bottle or just at the end of a spoon and drizzle it, it looks so much better. It's the little things. Plating is actually easy once you learn the little tips.

A favorite cooking method? I'm a fan of all of them! Anything that gets a pile of random ingredients into a cruelty-free dish works for me!

I believe in using fresh, high quality from-the-earth ingredients and cooking methods that protect the natural goodness and nutrients of foods, while always maximizing flavor and taste.

I like simple food, seasoned with just salt, pepper, oil and vinegar. Complicated food and complicated lives are never good.

For me, there is no better tapa than a really good stuffed olive.

I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.

The key to a good meal is simplicity and the right seasoning.

I'm in love with 'pure' flavors, things that are natural and delicious, minimally fussed with, that showcase the season.

Italian food is all about ingredients and it's not fussy and it's not fancy.