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"My whole problem is that all of my favorite things at Thanksgiving are the starches, and everyone is trying to go low-carb this year, even a green vegetable has carbs in it."
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"I don't really have a favorite bass player. I listen to a lot of bluegrass. But then again, I'm not a typical bluegrass bass player. I was really into the Grateful Dead, and I still am - I don't listen to them too much, but for me they are a big influence."
"My favorite Knicks moment was when we beat Indiana in Game 7 to reach the NBA Finals. We worked so hard as a team to reach that moment that it was very satisfying to beat Indiana and reach the Finals."
"Richard Lloyd of Television is one of my favorite guitarists. His mentor was Jimi Hendrix when he was just 14. Jimi was always pounding everything he knew into that kid."
"You might have a favorite book or film, but you can only watch or read it so many times before you have to let it sit and then go back and realize it's your favorite still. At some point everything gets a little stale and you have to step away from it."
"I would always fall down the big main staircase in our house. My favorite thing in the world was to pretend to be horribly killed at the top of it, and to fall dramatically down to the bottom of it."
"And this one I wanted to do some covers. So I just really sang some of my favorite songs."
"Lou Reed is something like a personal favorite of mine, but you could always put me into that drawer of singers who can't really sing, who speak their songs."
"And of course coming from Massachusetts, Rocky Marciano was my favorite."
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"Thom is one of those wonderful people to cook for because he absolutely loves it, just loves it. He loves to eat and drink and he'd be a great guest at any dinner party."
"You know the great irony is that people think you have to have money to enjoy fine food, which is a shame."
"I'm in a loft and the kitchen is in the very center of the apartment. The whole place revolves around it."
"My place in Chicago is a 105 year old house, but I really like contemporary spaces too, so it's refreshing and fun to be in a space where you can do contemporary things."
"The great mystery to me is how restaurant critics think they can get away with doing their job without anybody noticing who they are."
"However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and I've been a really enthusiastic home cook for a long time. It's just something I'm passionate about."
"I think that curiosity happened on these reviews where I was just a guest of the reviewer, because it introduced me to new cuisines and to the idea of cooking as a mechanism for studying other cultures and understanding other parts of the world."
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