As an oncologist and enthusiastic home cook, she advises “everything in moderation” and talked of the benefits and ease of preparing simple, healthy, and inexpensive meals from scratch, especially in a wok. She uses a square-bottomed wok that she brought from Taiwan, but noted similar ones are available in Boston’s Chinatown and can be used on either electric or gas stovetops without an adapter. She shared her favorite fish marinades, which she served on different days with squid and salmon–a commercial Korean barbecue sauce, and her own blend: 1 cup olive oil, a “big ginger root,” and 1 ½ tablespoons bottled curry powder.