My formula for everyday cooking: keep it simple yet satisfying, the quicker and easier the better, use real food ingredients, and include at least one vegetable.

I have never aspired to be the greatest cook, but rather the greatest at inspiring others to cook. I believe the best way to do that is to make cooking approachable to all - with unpretentious recipes and delicious results, people are hooked. I hope my cookbooks are the ones covered in chocolate fingerprints with oil splatters and crinkled pages. The ones that never make it onto the bookshelf in the living room as they are tucked safely in the kitchen.

Simplicity is, as simple as you make it.

Life is simple; it's just not easy.

Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.

What is it?"
"It's a Thermomix."
"That crazy cooking-blender thing you were telling me about?"
"The very one." I've been coveting this piece of equipment ever since my last trip to Montreal when I found out that nearly every great restaurant there is using them. It is essentially a powerful blender that also heats, so it will cook your soup and then puree it. It can spin slow enough to make risotto or hollandaise, or fast enough to turn whole unpeeled apples into the smoothest most velvety applesauce you've ever tasted. They aren't for sale in stores or online; you have to go through a special independent contractor salesperson, and they don't sell them in the U.S. Also? They are fifteen hundred dollars, an expense that even I couldn't justify for a piece of kitchen equipment.
"I thought you can't get them here?"
"You can't. He would have had to go through someone in Canada."
"Wow. That is pretty amazing."
"Yeah.