Celebrity Quotes

I'm a married woman. I love my husband; I have a good life.

I think that Bill and Hillary Clinton have a very special relationship and I think in very many ways to them it's a very satisfying relationship. I think that it's a mutual respect with a goal of power to achieve, maintain power. And I think that they have been good partners in that.

I met Bill Clinton in 1977 while I was working as a news reporter for KARK-TV in Little Rock, Arkansas. Shortly after we met, we began a sexual relationship that lasted for twelve years.

I have never lied about my relationship with Bill Clinton. The only proven liar, at this point, and the only admitted liar, is Bill Clinton; not Gennifer Flowers, not Kathleen Willey, not Paula Jones and not Monica Lewinsky, at this point. He is the only proven liar.

I feel like I have a Ph.D. in life, I'm a survivor. I've not only survived, I've thrived.

I don't think Bill is a role model for anyone.

I don't know Bill Clinton as someone who needs to literally sexually harass a woman. I'm sure that he could have found many willing participants.

I don't have any interest whatsoever in getting back out there and bashing Hillary Clinton.

I'm a sexually liberated woman that earned that liberation. I am very proud of the fact that I feel comfortable in certain forums discussing sex.

It was hard enough to drive those heavy old cars back then under normal circumstances, but with a crazed monkey clawing you at the same time, it becomes nearly impossible!

Back then the cars had a trap door that we could pull open with a chain to check our tire wear.

I can't be on the cheeseburger diet all the time.

Grilling takes the formality out of entertaining. Everyone wants to get involved.

For me, it's all about moderation. I don't kick things out of my diet, like carbs. But I'm not going to eat fast food.

Everybody says, 'I have problems overcooking steak on the grill,' but just take it off earlier! Grilling is really common sense. It's very simple. You should think of a grill as a burner - it just happens to have grates. You shouldn't be intimidated by it.

Don't try to be the next Rachael Ray or Bobby Flay, we already have those people. We want someone who is going to make their own mark on 'Food Network.'

Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.

Chipotles to me are a one-of-a-kind pepper because they're smoked jalapenos, so they're fiery and they're smoky. It's good to use chipotles in salsas or soups or condiments - that works really well. To me, they always really pick up anything you put them in.

Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

Brushes are crucial for applying glazes, sauces, and oils. The pastry brushes that you find in homestores can be pricey so pay a visit to your local hardware store and pick up a few paint brushes which are less expensive and work equally as well.

Basically, there are two things we know: Everybody has less time, and the general public is demanding better food - better in terms of quality and better in terms of flavor.

An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.

A molcajete is a stone mortar and pestle from Mexico. They're great for grinding spices and making salsa and guacamole because they give everything a nice coarse and rustic feel. I've never collected anything, but I think I might start collecting these because each one is decorated differently.

One thing you don't want to do as a host is be running around all evening. Do as much as you can ahead of time, so all you have to do is grill the main ingredients.

I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because they all work, they all have sharp blades.

I guess I fell into cooking.

Habaneros have a great fruity flavor, but the challenge is that you have to deflect the heat in order to taste the flavor. If you don't, you're dead. They should really have a warning sign on them. Deflect the habanero's heat by pairing it with sweet food.

Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.

Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.

Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.