Mo Rocca's Food Rules

Food & Wine: Humorist, journalist and actor Mo Rocca
Mo Rocca, the host of My Grandmother’s Ravioli on the Cooking Channel. Photo courtesy of Cooking Channel
By Justine Sterling Posted November 11, 2013

The host of My Grandmother's Ravioli on the Cooking Channel discusses his culinary legacy and New York pizza style.

When you reach a grandfatherly age, what will your legacy dish be?
My legacy will be a dumpling. Whether it's the Jewish kreplach—which is basically the Old Testament ravioli—ravioli itself or shumai.

What's the best meal you've had recently?
I had poutine in Ontario, where you pour the gravy over fries and cheese curds. I would've married that poutine—and I believe that's legal in Canada.

Did you eat it with mayo?
No, that would have been too much. I would not be here to talk about it.

What are some rules in your kitchen?
If you walk in, start cooking, because I'm not going to. Before you turn on the oven, make sure you take my sweaters out.

You live in New York now, so we'll ask the all-important New York question: What's your pizza philosophy?
Well, if we're going to have a relationship, you might as well know: I put anchovies on my pizza. It's an issue for some people.

Do you fold your slice?
I don't. I have a very large mouth. I'll go Mick Jagger with my pizza, so I don't have to fold it up.

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