Quotes About Cooking

Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does.

As an adult, I use whole-milk cottage cheese anywhere you might use plain Greek yogurt or ricotta cheese.

If only I had grown up worshipping Julia Child. I was already grown up - thank you very much - when Julia Child's book was published. When I moved to New York in 1962, you had to own it.

I watched 'Iron Chef ' for years, and I thought, 'That's playing for the New York Yankees.' I made that my version of being Derek Jeter, and I worked really, really hard to win that.

I think New York is truly unique in its singular combination of the quality of both the talent it attracts and the ingredients it grows. There are plenty of other places in the world with wonderful natural resources, but the people who come here to pursue their passions for food and cooking - they are one of a kind.

I don't love cooking, so when I'm on my own in New York, I tend to eat prepared foods, like lentil soup from Juice Press and Whole Foods.

I love to cook. I'd hoped by now I'd have a big loft. I have this fantasy that between 12 and 4, if you're in New York, it's known that I'll be serving a meal and you can just show up. You can watch TV, hang out, nap. Once a month. Wouldn't that be nice?

It's nice coming to Nashville, and we have four-bedroom house and a dog, and we go swimming a lot. We get down here and spread out a lot, and I miss my sweet tea and my cornbread and my good southern cooking - but I'm down here eating pretty for two weeks and I'm ready to go back to New York City.

I'm a New Yorker; my oven is used for storage.

My favorite way to cook a clam is in chowder. I was a New Yorker for 20 years, and I always loved tomato-based, celery-heavy Manhattan chowders.

And roast beef and Yorkshire pudding is my personal signature dish.

If a recipe is good, I'm not going to mess with it, but they are recipes I've spent quite a bit of time getting right. You can use the internet. I use it as well, I keep forgetting, for example, how many eggs are in a Yorkshire pudding.

The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.

My love for artichokes comes from when I was very young. My mother and father would slice the hearts and fry them, and they would be crispy around the leaves and tender at the base.

I started culinary school at a very young age, and really I wanted to be out working, cooking, more than I wanted to be in a classroom. You could say I wasn't a very good student - I wanted to be a student of life and experience.

My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that.

I loved seeing my mom put her own twist on years-old family recipes and also create new dishes. This made me develop a passion for cooking at a young age and would eventually inspire me to prepare meals and host wonderful family dinners.

I love to cook. My mom taught me to cook at a very, very young age.

From a young age, I understood the idea of balanced flavor - the reason you put ketchup on a hamburger. I was that kid who wouldn't eat something if there was something missing. I never really understood it until I began cooking professionally, balancing acids, sweets, spicy flavors and fat.

Food has always been a passion for me from a very young age.

I have always loved food. I began cooking for my family as a young girl, and to this day, it's one of my greatest pleasures in life.

If I did one thing, I made cooking rock n' roll: I made it sexy. I made young kids from rich backgrounds want to come into my world.

I have been using Victorinox Cutlery since I was a young man, when my parents gave me a block set to properly equip me for my culinary apprenticeship.

I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.