By Susie Timm, Chief Operating Foodie

I am a Food Network purist. I absolutely love watching other people cook. It is a slight obsession of mine. Don’t even get me started on my other obsession: reading cookbooks.

Now, having said that, I do appreciate all of the other fun shows the Food Network hosts. Diners, Drive-ins and Dives, the Best Thing I Ever Ate and Iron Chef to name a few. They are fun to watch and are great glimpses into foodie Americana.

At the end of the day however, I prefer simple and engaging cooking shows. One of my favorites has always been “Quick Fix Meals” with host Robin Miller.

Miller makes her home in Scottsdale and is a great community steward.

We are busy planning an event at the Appaloosa Library in North Scottsdale called “Cookbooks and Cocktails” to take place on March 26, 2010, and Miller is set to be our keynote speaker. She has been extremely easy and pleasant to work with so I decided to ask her if I could interview her about literacy, cooking and various other topics. She graciously accepted my offer.

I am truly blessed to have interviewed three Food Network personalities in the past six months. My experience speaking to Miller was no exception!

Here’s what she had to say:

Foodies: Hi Robin! Thanks so much for speaking to me today! First and foremost, I am wondering: How did you end up in Scottsdale?

Miller:  Hi Susie, thank you for having me! Five years ago, my husband got a career change and we all got a lifestyle change! I travel frequently to New York City and Los Angeles a few times a month to work on various Food Network Projects.

Foodies: Your current show, Quick Fix Meals is in reruns now?

Miller: Yes, it is in reruns but I am working on a new concept.

Foodies: Oooo…give us a sneak peak!

Miller: I really can’t say yet! I will tell you that the Food Network is launching a new channel called “The Cooking Channel” that will be entirely devoted to cooking shows and take us back to the days of Mario [Batali] and Emeril—when we all used to learn to cook on the channel exclusively. There is so much programming that can support two networks. My show will be back to basics as I think it’s important to keep reinventing yourself.

Foodies: Hooray! So glad to hear it! We are so glad you live in the Valley—tell me, what is your favorite restaurant here locally?

Miller: It all depends on what I am in the mood for. For a romantic night out, I would go to T. Cooks, my kids love San Felipe’s Cantina right now and I love their margaritas. There are so many different ethnic cuisines that are excellent in the valley as well.

Foodies: How do you think the economy has effected cooking at home versus eating out?

Miller: So many restaurants are empty right now and their numbers are way down. I think families are going out once a week instead of two or three times a week. I also think chain restaurants are benefitting from the recession, as there is a perceived value. As far as home cooking goes, people are returning to the way grandma cooked. They are looking for wholesome, affordable meals and ingredients like flank steak, ground beef, bone-in chicken and roast. There also has been a huge gardening resurgence.

Foodies: How has Food Network been effected by the recession?

Miller: A whole new demographic of viewers has grown. More men and kids are watching and looking forward to creating the recipes they see at home.

Foodies: What’s the best advice you would give a home cooking enthusiast?

Miller: Don’t overt think cooking. More does not equal better. Five of the right ingredients work better than 500. The perfect recipes are simple. Cooking is also a great stress reliever.

Foodies: So as the author of many different cookbooks, which one is your favorite and why?

Miller: I really like “Robin to the Rescue” as it has a great index with everything cross-referenced with over 350 recipes. My most recent cookbook, “Robin Rescues Dinner” has 52 weeks of meals and includes a game plan for leftovers creating 2^nd and 3^rd dinners out of leftover ingredients.

Foodies: How long does it take you to write a cookbook?

Miller: It takes me about 6 months to write one from start to finish.

Foodies: I have an obsession with reading cookbooks. Do you share my obsession? How many do you own and what is your favorite?

Miller: My all time favorite is “the Joy of Cooking.” I go back to it for times and temperatures like how long for an 8 lb bone-in roast or an original béarnaise recipe. It’s a great back to basics cookbook. I have about 150+ cookbooks. Shoes and Cookbooks. I can never have enough of either—there’s always something new.

Foodies: We are excited to have you as a speaker at our “Cookbooks and Cocktails” event to benefit the Friends of the Scottsdale Public Library. Why did you think it’s important to be involved with this event?

Miller: Libraries never go away. My son is obsessed with reading and he goes through books like wildfire. Libraries are so good at giving back to the family.

Foodies: The theme of the event is “Promoting literacy in our community and in the kitchen.” How important is it to be kitchen literate?

Miller: There are two types of home cooks: Those people who love it and have a passion to get it right and please the people they are cooking for. Also, those people who hate to cook and try to get in and out of the kitchen as fast as possible.  Kitchen literacy can benefit both types. As parents, we can roll model cooking, as it’s a science or a working lab for our kids to witness.

Foodies: Well since you are the epitome of “kitchen literate” tell us, what is your favorite dish to cook for your family?

Miller: It is every changing—my kids are wild about my meatballs right now. They will just devour them—over anything including potatoes. I am constantly hitting up different grocery stores to try new variations and ingredients.

(Miller was in her car in front of AJ’s during our interview!)

Foodies: Do you ever watch yourself on TV?

Miller: I did in the beginning to see how I could improve.

Foodies: Did you ever expect your life to turn out like it has?

Miller: Never. Absolutely not. I was a jock and I wanted to be a sports doctor. I had no idea how a cooking passion could translate into a job for me. It was a total surprise, but I wouldn’t change anything.

Foodies: Any advice for aspiring Food Network stars out there?

Miller: Be yourself. Be authentic. Share all your ideas and be specific about how you can impact the viewers.

Miller was authentic and real throughout our entire interview and we are excited to partner with her on our event.

Your chance to meet her in person is only a month away!

Join Robin Miller and local Chef Gwen Ashley Walters as well as Lisbeth Conguisti, the Sassy Sommelier at this action-packed event.

Click here for details about “Cookbooks and Cocktails: An evening to promote literacy in our community and in the kitchen.”