I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise.

I really don't do much on the night of Thanksgiving other than bring the wine and carve the turkey. My contribution comes the day after, in the form of breakfast. I usually just forage through the leftovers for things that will go well with eggs.

I think I can poach a pretty mean egg the old-fashioned way.

Being a chef isn't the ideal career to intersect with parenting, but I try to be in my kids' lives as much as possible.

It's a funny thing, but it's often overlooked that I'm a huge devout lover of French cooking. I have the utmost respect for them, though they have lost their respect for me because they think the way I cook is nutty.

Neighborhoods change. In some ways, it's part of the beauty of New York City. It's in a constant state of flux.