Quotes About Cooking

The best - and most popular - recipe I've ever written has three ingredients: buttermilk, chicken, and salt.

You can't go wrong with relatively simple comfort food. It's also about ease. Some cook to impress. I cook for people to enjoy the food.

There will never be a right or wrong way to cook something, but there will always be a more informed way.

The great American food writer M. F. K. Fisher once wrote an essay called 'The Anatomy of a Recipe.' To have a good anatomy, in her view, a recipe should have a sense of logical progression. She despaired of recipes with 'anatomical faults,' where the reader is told to make a cake batter and only then to grease the loaf pans.

I'm a five-seasons griller! Did you know I added a new season? Living in Cali, I'm cooking in the yard all the time. I don't care what the weather is like. My hair is impervious to any kind of dampness, so I don't have too much to worry about.

I grow my own vegetables and herbs. I like being able to tell people that the lunch I'm serving started out as a seed in my yard.

My husband and I have, in some ways, a non-traditional relationship - especially when it comes to domestic duties. He does most of the cooking, dishes, and laundry, while I do most of the yard work. I love to mow the lawn! And I take great satisfaction in planting and pruning.

Sure, you can mix the flour, baking soda, salt, shortening, and the whole nine yards, but why wouldn't you just pull out a box of Bisquick?

My mother would never say anything I cooked for her was great. She was always a 'Yeah, but' person. When she tasted my food, I used to say to her 'Don't tell me too straight, lie to me!' She couldn't even understand why I was on television.

I did a big thing with Ritz Crackers - great cracker. Am I now the Ritz chef? No! Do I think the cracker has a lot of diversity and appeal? Yeah! Does it mean that's my foundation of cooking? No!

You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.

While you can find zucchini in markets in most places year-round, allowing you to make everything from breakfast dishes like zucchini and onion frittatas to snacks like zucchini-stuffed crab cakes, the onset of fall marks the beginning of hard squash season.

My dad's cooking was magic in the kitchen. But eventually over the years, his personality changed and his ability to remember recipes failed. He became paranoid and thought people were stealing from him, when often he was just misplacing things.

I started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes. When I turned on Food Network, or any sort of cooking channel, that's what people were making. So that's where your education comes from.

I'm not a chef. But I'm passionate about food - the tradition of it, cooking it, and sharing it.

There is a tradition in Southern cooking of recipes handed down for generations. And when I make my grandmother's strawberry pie - she is gone on now - I feel her right with me.

I'm the only one in my family who doesn't cook, but I can do a Swiss dish called frittatensuppe. You make a thin omelet from eggs, flour and parsley, then roll and cut it in the shape of tagliatelle and add broth. It's a tradition we adopted.

My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul.

I love eating shabu-shabu in Japan - a kind of beef hotpot. But if you're talking about authentic, traditional food, then Italian cooking is one of the best in the world.

Many of the Prego sauces - whether cheesy, chunky or light - have one feature in common: The largest ingredient, after tomatoes, is sugar. A mere half-cup of Prego Traditional, for instance, has the equivalent of more than two teaspoons of sugar: as much as two-plus Oreo cookies.

In Paris and later in Marseille, I was surrounded by some of the best food in the world, and I had an enthusiastic audience in my husband, so it seemed only logical that I should learn how to cook 'la cuisine bourgeoise' - good, traditional French home cooking.

When I was in college, I used to write little ditties and short stories and poetry for my friends. Writing a book is another thing. It is so much different from my traditional day of dirty fingernails and greasy hair and hot pans.

My mom was probably the biggest influence. She cooked dinner every night. We sat around the table every night. It was a very traditional family.

One of my favorite traditions is that my sisters and I, we all wear the same pajamas. I've even still got some from when I was 6. Also, I'll always remember cooking together in the kitchen and that no matter how busy our schedules are, we are all together for Christmas.