Our brain, our body, craves fat. We cannot help it. That's why a kid will eat a hot dog quicker than a piece of broccoli.

In Spain, we mainly use red plum tomatoes, but it is always fun to experiment. Try using a mix of colors or substitute green tomatoes for plum next time you make a tomato dish.

The cheapest gadget - and you don't even have to spend a dime - is chopsticks from a Chinese restaurant. I use them for everything: to toss salads, to turn a piece of meat in the pan, to flip croquettes in the Fryolator, to whisk eggs for omelets, to stir eggs into fried rice when I make that for my daughters.

My mother and I were born in Mieres, Asturias, the most beautiful region you'll ever see in Europe and the home of Cabrales, a great blue cheese made in the Asturian mountains. When I was young, we moved to Barcelona. Whenever my mother was homesick for Asturias, she'd eat a little piece of Cabrales to bring her closer to Mieres.

When the earthquake hit Haiti in 2010, I was on vacation in the Cayman Islands.

When you become an American, they give you an injection so your accent changes.

Spain is a fascinating mix of people, languages, culture and food, but if there is one thing all Spaniards share, it's a love of food and drink.

A lot of people prefer to be alone. They would rather be a palm tree on an island. I don't get it.

As legal residents, immigrants would contribute more in taxes, spend more at our businesses, start companies of their own and create more jobs. Immigration is not a problem for us to solve but an opportunity for America to seize.

Standing around the grill is fine, but I like to have my friends come in and out of the house. Movement makes the party more exciting.

As immigrants, we understand better than most that to be an American is a privilege that conveys not just rights but responsibilities.

I don't think anybody can claim success at any part of our lives, private or professional, if there are others that don't enjoy the same opportunities.

I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood.

Sometimes you need to give dishes a nap.

I believe in tradition and innovation, authenticity and passion.

The right use of food can end hunger.

Let me ask you: Who do you prefer, a clown organizing your menu - with all due respect to Mr. McDonald - or a chef? I do believe it's a very simple answer.

If you have some potatoes, green beans and cauliflower, you have a heck of a dish that can feed an entire family.

I'm sorry for the ducks; I love foie gras.

It is time to embrace and celebrate ketchup, not be ashamed of it.

Education is everything. It's for everyone. We all need to be educated.

Today we take New England clam chowder as something traditional that makes our roots as American cooking very solid, with a lot of foundation. But the first person who decided to mix potatoes and clams and bacon and cream, in his own way 100 to 200 years ago, was a modernist.

A cocktail can be made by the bartender. But the cocktail also can be made by the chef.

Simple ingredients, treated with respect... put them together and you will always have a great dish.