I grew up with that completely fictive idea of motherhood, where the mother never strayed from the kitchen. All the women in my books are very afraid that if they do anything with their minds they won't be complete women. I don't think my daughters' generation has that feeling.
I was a little, uh, incorrigible as a kid, so the kitchen was a good place to give me structure and balance. It taught me hard work, but then I grew to love it.
My mother and my grandmother are pioneers of Mexican cuisine in this country, so I grew up in the kitchen. My mom, Zarela Martinez, was by far my biggest influence and inspiration - and toughest critic.
It was improv that really helped me start coming up with recipes and just believe in my instincts. That's why the first recipe I made up was 'I Ain't Chicken Chicken' because I finally felt bold and fearless in the kitchen, which was an entirely new feeling for me.
Sometimes, it's best to let the kids take control - and it's never too early to instill positive eating habits or self-confidence in the kitchen.
I am not a cook at all. It wasn't difficult to play a chef because it was not about knowing recipes. I just had to look comfortable in the kitchen.
Both my parents are wonderful cooks - my father looks like he has been in the kitchen his whole life.
You know, you really can't beat a household commodity - the ketchup bottle on the kitchen table.
You need to have that natural instinct in the kitchen, in order to develop that combination of interesting flavors that make great desserts work.
Use your imagination. Look around the kitchen and see what you can use.
