Entrepreneurial people are never satisfied.

Every time you make a fruit crisp for me, you are my favorite person in the world. It's something delicious and warm, right out of the oven. I mean, what more could anyone want? And all you're doing is taking the best fruit of the season, putting a crumb topping on it and putting it in the oven.

There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have that little retail outlet to sell the house desserts and breads.

I particularly like to make crunchy slices of garlic bread to serve with steamed clams.

Coho or silver salmon are very common and easy to get for a good price.

I don't know too many kids who ask to weed the garden.

It's really fun to have a convection oven, even it if it's a little convection toaster oven. It really changes the way you bake.

Every cook I knows loves to make pizza.

When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes.

The classic Italian green sauce, salsa verde, is easy to make and especially nice in the spring when bunches of fresh herbs start appearing in the farmers market or in your garden.

The flesh of king salmon, which varies in color from white to pink to red, has a high fat content, making it perfect for grilling.

In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousand Island dressing.

Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook.

Who doesn't love digging into a plate of crab cakes or going after a chilled cracked crab with crab cracker, cocktail fork and a plastic bib for protection?

I didn't go to university. I didn't go to culinary school, barely made it through high school.

Pork is my friend.

In some cities, McDonald's rules, but Seattle is ruled by teriyaki joints.

Summer in Seattle allows me to indulge in some of the region's top culinary delights - I'm talking about wild king salmon and fresh, ripe Washington stone fruits and berries like cherries, peaches, plums, and blueberries.

I'll never understand those greasy little deep-fried wings most bars serve.

After being cooked, ling cod tends to bleed out some moisture, so, before serving, let it rest a few moments on a plate. Once the moisture has been released, you can carefully pick up the fillet with a slotted spatula and transfer it to another plate for saucing. This way, you won't sog out your beautiful sauce.

My wife and I decided to try and kick start our kitchens to a $15 minimum wage for cooks. I've probably had to go through and raise every menu price now by 50 cents because it took away my profit. I just underestimated what it was going to cost.

The lakes in Washington State give us tons of crawfish.

I've been taught by everyone I've ever worked with.

Support a small chef. Not these big chains... but support the people who are out there trying to do things right and working hard to do that.

Spanish chorizo is a spicy cured sausage that's especially tasty with clams.

My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and seafood.

Another way I like to barbecue king salmon is as a whole fish stuffed, literally to the gills, with sweet onions, sliced lemons, and summer sage.

How can anyone live off of minimum wage?

When I was a kid and my mom made tomato soup, she would cut buttered toast into squares and float them on top of each bowl.

Some versions of crab cakes are mostly crabmeat lightly bound with egg, but I'm a firm believer that a crab cake should contain bread crumbs.

For a group of friends or a family dinner, fish tacos are popular and fun to make.

If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil.

Farm to table is a personal choice.

Spooning a seasonal fruit relish onto a plate of grilled king salmon is very much my style - flavorful, straightforward, and unfussy. I also like the way fresh, ripe fruit balances the richness of the salmon.

I'm just sick of food going in the garbage.

I was once made honorary mayor of my hometown of Newark, Del.

There's natural mentoring that goes on in my life every day.

Cooks are an undervalued, awesome profession.

Tender and sweet, Manila clams partner well with a wide variety of foods - white wine, sake, beer, butter, leeks, fresh herbs, roasted peppers, olives, and wild mushrooms, to name a few.

Often we eat squid fried, so it's fun to grill it for a change. To grill squid, slice the cleaned bodies open into two flat pieces and thread them, along with the tentacles, onto skewers, then grill quickly over a direct fire with the coals as close as possible to the grate, turning the squid several times.

When I was young, I would make my parents breakfast in bed on Saturday mornings.

I want to do the basic things, like putting my daughter to bed. It's the sweetest thing.

Sweet Washington cherries and Walla Walla onions are two of my favorite local treats.

Most of America doesn't pay dishwashers $10.

Sweet, delicious Dungeness crab is always a treat.

When I eat oatmeal, I'm hungry by 10 A.M., but pho is a great way to start the day.

If you just feel lazy and don't want to cook, then don't cook.

My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce.

The key to great fried squid is 'flash-frying' in hot oil for only a few minutes, which keeps it tender.