I am convinced, that in order to be a great cook, you have to make something you love, to be able to put love into it and serve fantastic food. You have to be excited to eat what you are cooking. I am fortunate in that my family members are foodies. They pretty much like everything, except for Zach, who does not like fruit, except for apples. Don’t ask me why. But he does love this curry shrimp appetizer dish that I make with a mango dipping sauce. He doesn’t know it’s mango chutney in there. (hope he’s not reading this) And the older one will even eat pigs feet and sweetbreads!

But seriously, you are what you eat and you have to like what you cook. So when I’m trying to figure out what to make for dinner, sometimes I imagine myself reading a restaurant menu, trying to figure out what would appeal to me and then I go make it. I always buy what looks luscious and then figure out what to do with it later. I also cook by color – the plate must look great too. After all, I am a designer and a painter.

Food appeals to you on at least 3 levels – sight, smell and taste. Make those work to the best of your advantage. Always buy red peppers and tomatoes – you’ll probably need a little red during the week!

However, I must admit, there are two foods I cannot muster any excitement for – collard greens and kasha. Kasha tastes like little pieces of cardboard and collard greens – to be able to chew them – you have to cook them until they’re this lurid color of green that I just can’t stomach.

I am open to any ideas though.