I’ll taste it, taste it, taste it, taste it. I ask myself, “How can I make it better? It needs more whatever, salt, vanilla.” Taste it again, again, and again until I think, “Okay, this is it. Let’s not mess with it anymore.” Then I’ll taste it one final time and be like, “Okay, add a percent. Just increase it by one more percent, just a little bit more.” For example, salting a ganache, I’ll salt, salt, salt, salt, salt; taste it. Okay, it can use a little bit more salt. And then I’m like, “Okay, it’s good now.” And then, at the very final moment, I’m going to put a little bit more salt. Walk away. That’s good. Whatever it may be.

When I’m exhausted with it, you know, when my obsession with the thing becomes diluted and I want to do something else. [Or] having created a sufficient mess… where I can’t add anymore, I need to peel back. And then, of course I am lucky enough to have an editor, to turn a project loose and then we’ll go from there. It’s different for every project. No book that I have written has taught me how to write the next one. I feel like a baby every time I start a new book. Like I’ve never done this before, and I have to figure it out from scratch each time.

Well, I feel it. If I don’t feel it just the way I want it, then I’d rather destroy it than to keep it.

You just have to call it eventually. [For example,] technically speaking, yes, our September Issue is done. It has shipped. But do I feel finished with it? Never. We were ambitious with this issue—we decided we couldn’t platform just one, “face of fashion” and instead went with three exciting covers who each have added something unique to the conversation about style. Having one solid image for a magazine cover is one thing, but it’s another to say something through three rich stories. It was an exciting challenge, and I give my incredible team a lot of credit for their dedication and endless hours. I can’t wait for you to see it.

I act like a hopeful person, but I think that hope is based on having zero expectations.

I worked as an editor until I joined the New Yorker , and so I’m an extremely tough self-editor. I also love being edited. I love a hard edit. It’s a privilege to be edited hard.

I love being bad at something and getting better at it.

I think it’s so good to abandon projects. I never feel sad about not trying to publish that novel.

I had help in the form of my friend and former editor Carrie Frye

if there is anyone who’s telling you, “Here’s what you should do,” they are somehow lying to you