I went to bed last night dreaming of tuna melts. I love food.
Forget the cheap white wine: go to beef and gin!
I adore summer entertaining. For a dinner party at the farm, I might prepare homemade fettuccine with porcini mushrooms, soft-shell crabs, spinach from the garden, and lemon tarts with fraises des bois for dessert.
The chili-rubbed rib-eye at Porter House New York is one of the best steaks that I've eaten anywhere in the world.
When I was 11, I made truffle risotto for my family for Christmas dinner.
It turns out, from what I hear, that roasted fruit bats are delicious.
A hot dog at the game beats roast beef at the Ritz.
I used to throw cooking parties in university. Everyone would come over - sometimes you'd just do a mac and cheese, but if you do that better than everyone else, you can get people to come to you.
I had my first French meal and I never got over it. It was just marvelous. We had oysters and a lovely dry white wine. And then we had one of those lovely scalloped dishes and the lovely, creamery buttery sauce. Then we had a roast duck and I don't know what else.
Sweet, delicious Dungeness crab is always a treat.
A good cut of steak is always a go-to splurge.
A gourmet meal without a glass of wine just seems tragic to me somehow.
No matter what it is you are cooking, buy the best ingredients you can afford. I don't care if it's a simple salad or Beef Wellington. A quality product stands alone and won't need any dressing up.
A tuna steak and a salad? Seventy bucks. Welcome to Los Angeles.
After many days of grocery store food, sitting down for a deliberate, slow, expensive eating time can be the best.
They say fish should swim thrice * * * first it should swim in the sea (do you mind me?) then it should swim in butter, and at last, sirrah, it should swim in good claret.
On weekends, I do brunch at home: whole grain bagels, lox, avocado, eggs, and organic bacon.
On Sunday night, my husband makes a five-course family dinner.
In heaven, after antipasti, the first course will be pasta.
I'm a mac and cheese freak. Homemade or from the blue box, I'm not picky!
One of my favorite dishes is this alfredo I make, and I make the sauce from scratch. I love making everything from scratch.
Foie gras is a breeze to cook, something that can't go wrong.
My signature dish - something I've been making since I was 10 - is angel hair pasta with shrimp and feta in a white-wine basil sauce with tomatoes, because it's absolutely amazing.
An excellent wine, someone's best attempt at cooking, and the candles and flowers on the table can turn the simplest dinner into an unforgettably romantic event.
I really like having someone who knows about food and what goes well together make a meal for me.
