Hard work IS its own reward. Integrity IS priceless. Art DOES feed the soul.

I am a chef through and through. Everything I do - whether it is cooking for kids in Harlem or cooking in a fine dining establishment - all my days are consumed by food.

I'm a big believer in the negligee, that nearly invisible screen standing between you and the object of your desire.

Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision of what your food is, but you can't always explain it. Or you can't pick recipes that best illustrate who and where you are and what you're doing. And if the recipes don't work, you don't have a book.

Simple ingredients can be used to make elegant dishes with just a little extra attention to detail.

For many sports fans, the onset of fall only means one thing: It's football season!

I love using rice as a flour; I'll grind roasted rice and dip fish in that. It gives a beautiful, crunchy texture.

Packing lunches and going over menus is a great way to make small changes in the way your kids eat.

Just us two men," my father said, my father who had so longed for a son that he had flown paper planes--adoption forms in triplicate--all the way to Africa to make his dream come true.