“I’ve always shopped on the sale rack, and I’ve always been the girl flipping through the hangers trying to find the best deal.”

My mother was a free-spirited clinical therapist, and I had the most hard-working father, a television lighting director by trade. My mum raised me to be a global citizen, with eyes open to sometimes harsh realities.

I grew up with that farm-to-table dining before it was sweeping the nation. I do think there’s some value to really throwing yourself into food and embracing where it comes from.

Once you develop a comfort level with someone, that translates on camera.

I never want to lose touch with reality. I won’t push $100 candles just because. I realized that I could create a hub of positivity and affirmation.

I think the biggest part of being a girl boss in the office, at home, or anywhere you go is just knowing your value.

I’m really big on day dates. If you go for a stroll, have a picnic or lunch with a glass of wine – it doesn’t get better than that.

Catty is not cool. I can’t think of anything less becoming than a man who talks about people behind their backs.

I was not a girl who grew up buying $100 candles. I was the girl who ran out of gas on her way to an audition.

If you have an Ina Garten-level roasted-chicken recipe, it’s a game changer. I bring that to dinner parties and make a lot of friends.

I love connecting with the fan base and sharing my experiences.

It was the late ’70s when my parents met. My dad was a lighting director for a soap opera, and my mom was a temp at the studio. They moved into a house in The Valley in L.A., to a neighborhood that was leafy and affordable.

Food makes travel so exceptional, because you get to taste what it’s actually supposed to taste like. To eat the real Pad Thai or finally have a proper curry is something pretty amazing.

While my life shifts from refugee camps to red carpets, I choose them both because these worlds can, in fact, coexist. And for me, they must.

I’m an actress, a writer, the editor-in-chief of my lifestyle brand ‘The Tig’, a pretty good cook, and a firm believer in handwritten notes.

Who you are as a person will only be amplified once you are ‘famous,’ so if you had a good heart, then I would imagine you’ll have the same good heart but the means to do even more with it.

I do think there’s some value to really throwing yourself into food and embracing where it comes from.

The flip side of the coin was that even good programmers and language designers tended to do terrible extensions when they were in the heat of programming, because design is something that is best done slowly and carefully.

The very best people are like that. They don’t entangle you like flypaper.

The world is the best of all possible worlds, and everything in it is a necessary evil.

Not everything is going to be successful. To strive for that is really naive. You just do the best you can do.

Review our priorities, ask the question; what’s the best use of our time right now?

The best Paris I know now is in my head.

The best way to predict the future is to invent it.

Authors, she soon decided, were probably best met within the pages of their novels, and were as much creatures of the reader’s imagination as the characters in their books.