I've taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors.
I've lived in the Hamptons since 1978, when I first bought my store Barefoot Contessa.
I'm really a scientist. I follow recipes exactly - until I decide not to. And then I'll follow something else exactly. I may decide I could turn this peach tart into a plum tart, but if I'm following a recipe, I follow it exactly.
I worked for the Office of Management and Budget in the White House, on nuclear energy policy. But I decided it would be much more fun to have a specialty food store, so I left Washington D.C. and moved to the Hamptons. And how glad I am that I did!
I use other cookbooks for inspiration. I must say I tend to cook from my own cookbooks for parties.
I time everything. I'm a scientist at heart.
I measure everything, because I always think that if I've spent so much time making sure this recipe was exactly the way I want it, why would I want to throw things into a pot?
I love Alton Brown's show 'Good Eats,' about the chemistry of food. It's really thoughtful.
I like almonds as a snack - keeps your energy up but doesn't fill you up.
I learned that the hardest party to pull off successfully is Saturday night dinner. This meal is expected to be elaborate: appetizers, first course, dinner, dessert, and coffee. People arrive at 7:30 or 8 p.m. and stay for hours - definitely past my bedtime - and they all go home exhausted.
I don't like sitting at a table that's too large, where everyone is too far apart. That's a party killer.
I always have music. I love it to be very upbeat. When you're having drinks, I like something like Cesaria Evora. During dinner, I like the much more traditional - old Frank Sinatra and things like that.
I absolutely adore Thanksgiving. It's the only holiday I insist on making myself.
Grilled cheese and tomato soup is the ultimate comfort meal.
Never let 'em see you sweat. Guests feel guilty if they think you've worked too hard to make dinner for them - which of course you have!
My mother would never let me in the kitchen. I always wanted to cook, but I was never allowed to. Her view of the world was, 'Cooking is my job, and studying is your job.' I think, in retrospect, she didn't like the chaos. She was very orderly. It had to be her way.
In the summer you want fresh, light and sort of quick things; in winter you want things that are comforting, so your body really tells you you want to go towards potatoes, apples, fennel, things that are warm and comforting. And loin of pork.
I try to greet my friends with a drink in my hand, a warm smile on my face, and great music in the background, because that's what gets a dinner party off to a fun start.
I always like to have flowers on the table. I think they make it look special.
Creme Brulee is the ultimate 'guy' dessert. Make it and he'll follow you anywhere.
You don't have to do everything from scratch. Nobody wants to make puff pastry!
They say that gardens look better when they are created by loving gardeners rather than by landscapers, because the garden is more tended to and cared for. The same thing goes for cooking. I only cook for people I love.
Instead of going out to dinner, buy good food. Cooking at home shows such affection. In a bad economy, it's more important to make yourself feel good.
I love to take something ordinary and make it really special.
If you think about a Thanksgiving dinner, it's really like making a large chicken.
