Quotes About Flavorful

The more you eat, the less flavor; the less you eat, the more flavor.

My pantry pastas fall somewhere in the middle of the time spectrum. They're simple, streamlined, and flexible, with unfussy yet massively flavorful sauces that come together in the time it takes to boil water and cook pasta.

Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook.

North America was ready for something other than a vanilla cooking show and we were providing the double dark chocolate fudge.

Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything.

Some artists are like ready-salted crisps and just do what they are supposed to do. But I'm every flavour in one. I'm one of those variety packs.

I love vegan tacos... soooo good! I invite friends over to have some, and they can't believe they aren't eating real meat.

I really think broccoli is my vegetable of choice. You can cook it so many different ways.

For summer soirees, I recommend being bold. Add a flavorful herb or a fresh, exotic fruit or vegetable to transport your guests to another place.

I love using hummus as centerpiece and then making different containers of vegetables for fun dipping.

Eating vegetarian doesn't mean you have to eat boring, humdrum dishes.

Stereotypical vegetarian food looks gray and brown.

I love portobello mushrooms. I often say that if I were vegetarian, I would live off of these. Now, it would never happen, but it's still nice to know that they exist. So meaty, so flavorful.

Furthermore, the world of books, like meat in cans, was somehow richer and more flavorful than the everyday variety. In ordinary life, for example, one saw many people without really knowing them, while in books one even knew what people were thinking and planning.

For me, there is no better tapa than a really good stuffed olive.

Food is supposed to be vibrant, fresh, filled with color.

She is stirring a pot of leben yogurt, which is heated slowly, carefully, tenderly, and hopefully, layered with butter and onions and heady and rich as a high summer night. She cannot stop stirring because it is a fragile, temperamental sauce, given to breaking and curdling if given its way. So she must wait and stand and stir and stir and stir and look and look.

Yum-O! I say this if something is so good that 'yum' just isn't enough of an exclamation. The accent is on the 'O' as in, 'Oh! That is so good!'

It was wonderful, of course-- ham with mustard is a meal of glory.

rémoulade, a light mayonnaise with a lot of chopped onion, garlic, herbs, hard-cooked eggs, capers, and pickles.

light sauce américaine, with butter, tomatoes, garlic, and cognac.

such as a three-ingredient tomato sauce, a chicken with just two lemons, a soup with but a ladleful of cannellini, a pork butt braised solely in milk, a bluefish baked with garlic and potatoes, a pasta with a fistful of small scallops, Bolognese sauce, are drawn from the everyday meals Marcella cooked for her family.

Cooking with tomatoes doesn't have to be complicated. Don't underestimate the versatility of a platter of slow roasted tomatoes.

A world without tomatoes is like a string quartet without violins.