1. What made you to start a blog focusing on best food recipes, food related news and reviews?

I've always enjoyed cooking and dining out. People have always asked me for suggestions for recipes and restaurant recommendations. I started the blog to share my enthusiasm for all things food related with my friends and family, but it grew into something much bigger rather quickly. I have been very lucky that my hobby has been a career catalyst. 

2. At the moment, what are your major objectives in maintaining your blog?

My blog is a place for me to share my recipes and discoveries. It is a marketing tool because I make my living developing recipes, writing articles and developing content for clients. I blog for some publications and get paid for it, but my blog is ad-free because I want it to be a very comfortable place to be, like your living room. 

3. Do you follow a specific framework when compiling new best food recipes? Do you let an open mind take over at times?

The recipes featured on my site are what I am cooking at the moment. Sometimes I may be interested in a particular technique or ingredient because of something I've tried in a restaurant or read about. Other times I see something I've cooked with before and am intrigued. I do try to keep an open mind and try as many different cuisines as I can. 

4. You are an award winning and highly respected personality and talent in your field. What do you think is the key to your success?

What makes your best food recipes so special?Well thank you! I think the key to my success is my overriding passion for food and for writing. I have always been a good researcher so I look for information beyond just my own experience. I like to think I improve recipes by simplifying them, but also introduce unfamiliar ingredients. We are so lucky to have so many great ingredients easily available today. It makes cooking an exciting adventure. 

5. How many books have you published? Which, according to you, is the best? And why?

I've written two books, "Wine Passport: Portugal" and "Williams-Sonoma New Flavors for Appetizers." It was a lot of fun doing the Portuguese wine book because I learned a lot along the way, but my favorite is New Flavors. It is very much my style of cooking -classic recipes with a twist. 

6. What methods do you use to collect news on the best food related events and contests?

I subscribe to many newsletters, visit different websites and get a lot of press releases. I keep my eyes open for things that would be of interest to me. I don't put just any old event on my calendar, generally I focus on events that are under $50 and local to the San Francisco Bay Area. 

7. Which books, apart from your own, do you consider the best for a beginner to start reading and trying out?

"The Joy of Cooking" was the book that taught me how to cook. I also like "The Fannie Farmer Cookbook" and "Mastering the Art of French Cooking." It really depends on what kinds of things you want to cook. Other books with easy recipes for beginners and great photos are "Everyday Food: Great Food Fast," "Sarah Foster's Casual Cooking" and "Barefoot Contessa Back to Basics."