There are days when I literally have to eat 17 plates of food - it's intense. It's about moderation. You just need a few bites to get the gist of a dish.

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• Gail Simmons:

  I have a mantra in my head that there will always be another meal. I can put my fork down, knowing

• Gail Simmons:

  The less you do to beautiful food, the better it's going to taste. You don't need to mess with it a

• Gail Simmons:

  My mother's kitchen was built to be the focal point of our house. I got into the kitchen often as a

• Gail Simmons:

  Dark chocolate, and salt and vinegar chips are my weakness - but not together.

• Gail Simmons:

  I cook mostly vegetarian vegetable and bean stews. Quinoa salads. I make my mother-in-law's recipe

• Gail Simmons:

  You can't fake being able to cook well.

• Gail Simmons:

  Find combinations of flavors you love and buy the best quality ingredients you can afford. Your foo

• Gail Simmons:

  Patience is the secret to good food.

• Gail Simmons:

  If you don't use good ingredients, the outcome is never going to be excellent. But if you buy the f

• Gail Simmons:

  A big thing that gets people in trouble in the kitchen is not reading the recipe from start to fini