Quotes About Cooking

If you want to get really crazy, Brussels sprouts love cured pork. Crisp up some bacon, pancetta, or chorizo in a skillet; save the crisp bits; use the fat to roast the sprouts; then toss them together with the meat when they come out of the oven.

I love a bit of arugula tossed in olive oil and pepper over it to just have something nice and fresh and green.

I love bitter broccoli rabe tossed with Calabrian chiles and hidden under a mountain of snowy shaved Parmesan.

Hef is boring to cook for. He likes a total of four main dishes: fried chicken, pot roast, pork roast and pork chop sandwich!

I love the idea of cooking, but I don't like using recipe books, so I'll put a mish-mash together, and it might be amazing by total accident, or it will be a catastrophe.

I love cooking and eating - I'm a total foodie. It started off as a survival thing as a student, when cheese and potato pie was all I could afford to make. My most successful results come from concocting something with leftovers. Any chef will tell you that you should taste as you cook, so I might make it a bit more spicy, yogurty or eggy.

Dinner is ready when the smoke alarm goes off.

So then it got hotter. You can feel your back begin to cook. Pinch of salt and a few sprigs of rosemary and you got a dinner. God Almighty, the heat.

In those days, the odour of cooking meat turned my stomach. But boiling meat took the biscuit. Why, I don't know, since my mother relished all forms of meat, even offal and innards that would frighten a surgeon. She would dine quite happily on a lamb's heart.

Cooking was a skill, I thought; an art form. In our country, we appreciated the end result, but not the craft, perhaps because we didn't have fancy names. Paring was "cut it." Julienne was "cut it well." Chopping was "cut it well well," and so on till you had puree, which would probably be "mash it." And, if anyone was measuring any ingredient in a kitchen, it meant that they really didn't know what they were doing.

With the possible exception of grits, there's no food more Southern than greens, whose bitter smell while cooking down in salty fatback amid the jittery hiss of a pressure cooker is a Proustian madeleine for generations of black and white Southerners alike. The

I could lie and say my wife cooks for me, but she doesn't. My wife has never learnt cooking but she has great cooks at home.

I like being at home and cooking.

Hey, Mitch," he called after him. "We don't really have to cook our meals on sticks, do we?" Mitch shrugged. "Depends on how badly we piss off the women. Word to the wise, behave yourself on burger night because it's a bitch to keep them on a stick.

The way to a man's heart is through his stomach.

Don't use a different dish for every single ingredient. If you've got three ingredients that go in at the same time, put them all in the same plate. That way you have just one plate to dump in.

I got into cooking and I went and cooked in Italy. I became a doula for a while. I built stone walls one summer, and I read a lot, and I swam a lot, and I spent a lot of time thinking.

The less you do to beautiful food, the better it's going to taste. You don't need to mess with it all the time.

Prepared and fast foods have given us the time and freedom to see cooking as an art form - a form of creative expression.

An ugly woman cooks your meals on time, and she'll always treat you kind.

cookbooks, I found, are intended for people with time to cook - and, surprisingly often, for people who already know how to cook.

While it is necessary to eat and therefore it is pleasantest to eat food that looks handsome and tastes good, on the other hand there are things I would far rather do than spend time in a kitchen.

I have trouble with toast. Toast is very difficult. You have to watch it all the time or it burns up.

I love spending time with my friends and family. The simplest things in life give me the most pleasure: cooking a good meal, enjoying my friends.