"Never met an egg I didn't like."
"Running - it keeps me balanced, energetic, and primed for pasta intake."
"Generally I don't find that basting does a lot of anything! I think what makes the most difference is treating the turkey ahead of time with a dry brine. It really does provide a very moist result."
"One thing I hear a lot is that people feel less stressed out after they watch 'Gourmet Makes.' There's a transference of their stress onto me."
"I love the Grub Street Diet. I am particularly fascinated by what people eat; I think it says a lot about people."
"The holy grail of recipe developing is the recipe that turns out so much more impressive than you would expect from the effort it took to produce."
"Cooking is not effortless. To get a recipe that feels effortless is really hard."
"As a kid, I was overly studious, overly serious, very academically driven. It was important to me on a cellular level to do well. And then I went to college at Harvard, and I relaxed a little bit."
"For a while I thought I would work in museums, so my first job after college was an internship at the 9/11 Museum. I quickly found out that I did not want to do that. So I signed up for culinary school, and directly following culinary school, I went to graduate school at McGill."
"My beauty routine has changed a lot since I turned 30. But also, being on camera more has made me dial in on my skincare and makeup routine. I have acne-prone skin, and washing my face with cleanser in the morning, using witch hazel to tone, and washing twice at night to take off all of my makeup has really made a difference."
"I have makeup that I can do in 15 minutes, 10 minutes, or five minutes, depending on what I'm doing that day. On a day when I'm shooting, it's 15 minutes. Five minutes is when I'm running around that day, and it's no big deal."
"I've always just operated with the attitude that if I work just as hard as I can, everything will be fine."
"I'm so bad at self-care."
"Cooking has always been work."
"There's a lot you can learn about something by taking it apart."
"Having those people that you trust implicitly is so important."
"Criticism of a dish is not a criticism of the cook."
"Don't get attached to any one idea. Nothing is too precious."
"Home cooks are finding inspiration in the past, digging up centuries-old recipes more familiar to the likes of Thomas Jefferson than Thomas Keller."
"I ate cottage cheese all the time growing up, but it wasn't until I was in college that I became aware of the stigma surrounding it."
"When I was a kid, my idea of heaven on a hot summer day was fresh cut-up watermelon, Breakstone's cottage cheese, and a sprinkle of salt."
"As an adult, I use whole-milk cottage cheese anywhere you might use plain Greek yogurt or ricotta cheese."
"The mild creaminess of cottage cheese makes it a perfect blank canvas for almost any flavor combination, savory or sweet. Since it's so soft, I usually try to give it some textural contrast in the form of something crunchy. Brightening it up with acid is also a must."
"In the height of summer, a ripe cantaloupe is one of the most intoxicating pieces of produce under the sun."
"I don't like a too-perfect cake. You want people to know it came from your kitchen and not the cake case in the bakery aisle."
