Quote

One of the things I do as a food writer is to take a classic recipe made with meat, look at it a whole lot, and tinker with it according to my taste.

I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.

I enjoy watching talented cooks bringing together ingredients into a fabulous dish.

I like to cook with the philosophy of using great ingredients and not altering them too much.

I'm a big fan of meat.

I love to cook, it's one of my most favorite things in the world. That's why I stopped being a vegetarian - I didn't want to serve people things I hadn't tasted myself.

Fortunately, when it comes to meat and poultry, I have the really wonderful situation of having producers and processors that produce and process a very high-quality product.

I have a certain point of view, a certain way to plate food, certain ingredients that I like to use.

Meat, to me, it's slightly boring. Hold on, I love meat too, but only once in a while. You get a piece of meat, and you put it in your mouth, you chew, the first five seconds, all the juices flow around your mouth, they're gone, and then you are 20 more seconds chewing something that is tasteless at this point.