It's like when you get sick of your own cooking: I occasionally wish I could write something that didn't come out sounding like me. All writers must experience that.
What we call barbecuing in this country is actually direct grilling. In many countries, it also means cooking in an enclosed box with a heat source, ideally wood, all year round.
The most important thing for me is to walk the little alleys of the city, to find the little alcove where someone is cooking something, and just watch them do it. That's my idea of fun.
I work out with our trainer, Jocelynne Boschen of Alpha Sport L.A., hike a lot, and eat healthy. I love cooking so prepare a lot of my own food and avoid processed foods. No fast food. No soda.
There's just so much love that goes into home cooking, and I think it will really help the American family overall. I'm hoping to maybe get a cookbook out one day because I've got some great family recipes.
America gave the world the notion of the melting pot - an alchemical cooking device wherein diverse ethnic and religious groups voluntarily mix together, producing a new, American identity. And while critics may argue that the melting pot is a national myth, it has tenaciously informed the America's collective imagination.
Growing up around Amish farmland, I enjoyed the opportunity to witness firsthand their love of family, of the domestic arts - sewing, quilting, cooking, baking - as well as seeing them live out their tradition of faith in such a unique way.
Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.
After attending The Dalton School and then Vassar College, I began cooking in New York City restaurants helmed by Anne Rosenzweig, Joachim Splichal and Thomas Keller.
Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking.
It's no accident that Julia Child appeared on public television - or educational television, as it used to be called. On a commercial network, a program that actually inspired viewers to get off the couch and spend an hour cooking a meal would be a commercial disaster, for it would mean they were turning off the television to do something else.
If Harvard officials ban the microfridge, it will leave undergraduates without any cooking appliances at all allowed in their rooms.
When I was 13, I entered the seminary in the hope of becoming a priest. But I often found myself helping the nuns in the kitchen and thus discovered my passion for cooking. I began to cultivate my skills and aspirations at the age of 15, when I embarked on my first apprenticeship.
I'm married to an Italian woman, and I used to love cooking Italian at home, because it's one-pot cooking. But my wife does not approve of my Italian cooking.
Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own.
Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth.
I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.
I'm kind of a grandma, so I like cooking for my boyfriend and watching a movie. I cook a lot, actually. I'll make bacon-wrapped asparagus, steak, and pesto pasta with chicken...but we go out to dinner a fair amount, too.
Are you casting asparagus on my cooking?
This June, I'll travel once again to the Food and Wine Magazine Classic in Aspen, Colorado. For many years, my dear friend Julia Child and I have teamed up to teach classes together at the event; for the past seven years, my daughter, Claudine, has been my cooking partner on stage.