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Okra is the closest thing to nylon I've ever eaten. It's like they bred cotton with a green bean. Okra, tastes like snot. The more you cook it, the more it turns into string.

I love fried okra. The fact that it's okra makes me feel like it's good for you - I forget the fact that it's fried.

I hate okra and grated mountain yam for the same reason. They're both slimy.

I have this obsession with pea pods. They're just really nice to look at. They can be perfect.

Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get.

When I was growing up in Mississippi - it was good Southern food... but I also grew up with a Greek family; when other kids were eating fried okra, we were eating steamed artichokes. So I think it played a big part in my healthy cooking.

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

Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.

Avocados that haven't fully ripened will lack the big flavor you want for your dip.