Grilling Takes The Formality Out Of Entertaining.

I Wasn't Passionate About Food Until I'd Been Cooking For A While. I Started Long Before Food Became Part Of The Mainstream Media. I Just Wanted To Cook, Period.

One Of The Things That Happens In My House On The Holidays Is After Dessert, We Sit Down To A Very Ambitious Men-versus-women Game Of Trivial Pursuit. It's Brutal. And There's A Trophy.

Chipotles To Me Are A One-of-a-kind Pepper Because They're Smoked Jalapenos, So They're Fiery And They're Smoky. It's Good To Use Chipotles In Salsas Or Soups Or Condiments - That Works Really Well. To Me, They Always Really Pick Up Anything You Put Them In.

I Live In New York And I'm In New York Basically All The Time. I Spend A Lot Of My Time In My Restaurants, And I Feel Like That's Why They're Successful.

I Love Working With Big Flavors Like Chiles And Smoke. Honey Is Perfect For Softening The Edges, Mellowing Them Out A Bit. I Put It In Everything - Vinaigrettes, Soups, Stocks, Salsas, So I'm Always On The Hunt For Great Honey.