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 I'd like to give my mom a set of dried herbs and spices. What essentials do you stock in your spice rack? |
| -KarLee Meibauer, Oceanport, NJ |
 My staples are thyme, sage, bay leaves, coriander, paprika, smoked paprika, cumin, chili powder, cayenne pepper, dry mustard, fennel seeds, whole nutmeg, plus celery salt for my Bloody Marys! |
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| What advice do you have for teens who like to cook or bake and want to take it to the next level? |
| -Lisa Wright, Dallas, TX |
| Take it to the next level! Start working in a restaurant. If you work hard, you'll always get noticed. But don't take food too seriously. Have a sense of humor about things--your food will taste better. |
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| What has made you love the pit bull terrier breed so much? |
| -Melissa Nabong, Sparks, NV |
| Two beautiful, sweet dogs, Boo and Isaboo. |
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| What's your favorite dish a grandparent cooked for you growing up? |
| -Chris Lewin, Hoquiam, WA |
| My grandfather knew how to make everything, and fortunately he taught my mother. There are too many recipes to think of picking a favorite, but if I had to: stuffed artichokes, with tons of anchovies, bread crumbs and cheese. |
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| Describe your worst kitchen catastrophe. |
| -Lisa Mason, Elberta, AL |
| I tried to bake a cake for my mother's birthday--it took me four hours. It was terrible, and I cried for three days. |
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| What's one of your favorite vegetarian dishes? |
| -Roshnie Maharaj, San Fernando, Trinidad and Tobago |
| Caponata. I eat it hot with pasta, or with polenta or bread as an appetizer. |
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| You've traveled a lot. Which destinations are you most looking forward to visiting next? |
| -Shannon Perry, Staunton, VA |
| I'm always dreaming about Italy. I'm fortunate that my job takes me to a lot of beautiful places, and the more of the world I see, the more I know that Italy is my number-one destination. |
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