Celebrity chef Scott Conant is known to Food Network fans worldwide for his appearances as a longtime judge on the popular show “Chopped,” as well as his hosting gig on “Chopped Sweets” and his recurring role on “Beat Bobby Flay.”

A graduate of the esteemed Culinary Institute of America, Conant made his mark on the food world in 2002 when he opened the much lauded L’Impero in New York City, which received a James Beard Award for Best New Restaurant in 2003. He followed up that success with the openings of Alto and Scarpetta, both also in Manhattan.

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In 2016, the acclaimed restaurateur, needing a break from the stress of life in New York, moved to Scottsdale, and a year later, he opened Mora Italian, a modern take on a neighborhood osteria, in Midtown Phoenix. In 2020, Conant expanded his Arizona empire with The Americano, an Italian-inspired steakhouse, in Scottsdale. Both eateries are known for fresh ingredients, luxurious takes on international comfort food and creative wine and cocktail programs.

Now, you can create some of Conant’s favorite dishes in your own home. The chef recently released his fourth cookbook, “Peace, Love and Pasta: Simple and Elegant Recipes from a Chef’s Home Kitchen” (Harry N. Abrams), and AZ Big Media had the chance to speak with him about this highly personal project, as well as his new life in Arizona.

AZ Big Media: Tell us about your new cookbook and why it’s so close to your heart.

Scott Conant: I wanted to put on paper some of the recipes that I’ve cooked over those years in various cities and countries and show how I create them at home for my family. The book is a combination of this personal snapshot into my life of food as well as my story of 35 years as a chef. This is also my fourth cookbook. The last few talked about home cooking quite a bit, but the fact of the matter is that I didn’t cook that much from home because I was always working. This time, I tested every recipe at home — they’re dishes I cook for my wife, kids and friends. Plus, with the pandemic, there seems to be a lot of people who have a newfound interest in food and cooking, so it just made sense for the time we’re in.

AZ Big Media: What types of recipes can we find inside?

Conant: I included dishes from my first job, things from my neighbor who was like a grandmother to me and even some family recipes, but those are more how I interpret them through the scope of being a chef. My wife is from Turkey, so I have a Turkish section in the book as well as some dishes that I cook specifically for my daughters. There’s a chapter devoted to pantry staples — my go-to toppings, condiments and things like that. And then there are some special dishes: my mother’s Sunday sauce; a play on a clam chowder; caramelized onion risotto with braised short ribs on top. One of my favorites is a roast pork that’s inspired by a Puerto Rican pernil. I made it for the team at Mora, and it was delicious. I know I shouldn’t say how much I love my own food, but that dish is spectacular, and I was so happy to share it with everyone.

AZ Big Media: Has living in Arizona influenced your cooking?

Conant: I feel as though it has a little bit, particularly during the warmer months. I just tend to cook a lot lighter now. Heartier dishes that you would get in the Northeast, for example, just don’t work the same way out here. But the most important thing, to me, is that Arizona is home, and I feel as though we’re all inspired by our homes.

AZ Big Media: Do you think Phoenix can become known as a place to go for Italian cuisine?

Conant: Phoenix is a large city, and there’s plenty of room in the pond, so to speak, for all types of food. There are a lot more Italians from Italy in Arizona than one might assume, and there are some great Italian restaurants here. My favorite Italian restaurant in the entire country is Andreoli Italian Grocer in Scottsdale.

AZ Big Media: What are some of your favorite things about Arizona?

Conant: I love the weather out here, particularly now with the changing seasons. Just breathing the air is wonderful. I also love the open spaces and driving around and having the mountains right there. I also enjoy going to some of the lakes around Scottsdale. There’s just so much to love and appreciate. I feel as though I can spread my wings a little bit more than when I was in New York City.

AZ Big Media: What’s on your Arizona bucket list?

Conant: I shouldn’t admit it, but I haven’t been up to the Grand Canyon yet.

Conant’s cookbook, “Peace, Love and Pasta: Simple and Elegant Recipes from a Chef’s Home Kitchen,” is available at all major booksellers and at his restaurants, Mora Italian in Phoenix and The Americano in Scottsdale. $35