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.
MEGHAN MARKLEIf we treated ourselves as well as we treated our best friend, can you imagine?
More Meghan Markle Quotes
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Another solid run through Central Park. Admittedly, six miles turns out to be a bad idea after a full day in heels!
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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.
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I think the biggest part of being a girl boss in the office, at home, or anywhere you go is just knowing your value.
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I went to an all-girls’ Catholic school for, like, six years during the time when kids actually had handwriting class. I’ve always had a propensity for getting the cursive down pretty well.
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For work I get so dolled up that it’s nice to wear boyfriend jeans and a sweater.
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For dinner parties, I love making an easy cioppino using shrimp, mussels, clams, and a hearty fish that won’t fall apart easily.
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I love getting into people’s brains and understanding the creative impetus for something.
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My dad’s a lighting director. Growing up in Hollywood, I was around the entertainment industry all the time. I knew I’d end up in show business in some capacity, eventually.
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I’m deeply and passionately involved in the design process. I’m a brash American, and if my name is going to be on something, I’m going to have my say.
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It’s really attractive if a man has a skill that you want to improve in yourself. If you can learn from someone, then that’s sexy.
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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.
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I do think there’s some value to really throwing yourself into food and embracing where it comes from.
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I did calligraphy for the invitations for, like, Robin Thicke and Paula Patton’s wedding.
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There is a myth that those who do humanitarian work have a saviour mentality, but the relationship is reciprocal.
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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.
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