Gluttony Is Wrong. It's Wasteful.

Butter Typically Melts Around, You Know, 90 Fahrenheit, As Opposed To About 20 Degrees Higher For Lard. So What That Means Is That When You're Working With It, The Lard Is Going To Stay More Solid, Which Is Great For Flakiness.

I'm Just Sitting Around Thinking About Turkey.

I Want To Bring Things Up To Room Temperature, Especially Poultry, Before I Cook It Because I Want It To Cook Faster So That There's Less Moisture Loss.

I Grill Almost All Of My Fish With The Skin On Because That Gives You Real Protection At Least On One Side. It's A Nice Barrier Against Super High Heat Which Tends To Make A Lot Of Fish To Turn Really Flaky. It's Very Easy To Overcook Fish On The Grill. But I Still Brush It With Oil Before I Start.

Jeff Smith Was The Julia Child Of My Generation. When His Television Show, 'the Frugal Gourmet,' Made Its Debut On Pbs In The 1980s, It Conveyed Such Genuine Enthusiasm For Cooking That I Was Moved For The First Time To Slap Down Cold Cash For A Collection Of Recipes.