April Bloomfield

Most of my food memories are of my Nan cooking Sunday dinners - roasts of meat with lots of vegetables. I suppose I cook what's comforting and dishes that make me feel good.

Always look for the best ingredients, treat the food you cook with respect, always read the entire recipe first, be organized, and have fun.

I still worry that I could be better. That's where standards come from, from not wanting to settle. The fear of not being good enough propels you.

I don't see any possibility of Britain and the U.S. allowing a sovereign independent Iraq; that's almost inconceivable.

We in the media have been guilty about not doing a better job of making people understand how really simple cooking is. We've made everyone feel like they have to be a chef.

The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix.