Quotes About Cooking

Most chefs only use and need a handful of knives - even if they own 25, they usually grab the same four or five.

I absolutely cannot live without my set of kitchen knives - I would be completely lost without them.

I know it sounds funny, but every time I have a disaster in the kitchen, it knocks my confidence level a little bit more, and I feel annoyed with myself that I can't do better.

There is so much to be gained from investing more time in what we eat. Buying fresh ingredients means knowing where your food comes from and what's in it.

Gordon Ramsay makes me laugh because he knows that I'm not a chef.

I really think I cook good Korean food. I really do, just straight up.

Food was a labor of love you felt by cooking it and eating it.

There is a particular hapiness in giving a man whom you like very much, good food that you have cooked yourself.

He leaned over and removed the lid, and some really wonderful smells steamed out. But I wasn't going to get excited, not this time, because it was probably Bambi in shallots or Nemo with fennel or—

Southern hospitality and Amish cooking - Ya'll Come Back, Danki.

Years later, when Julia was famous she would often receive letters from people who asked not simply how they might learn to cook. They already knew the answer: The owned her cookbooks, but they were yearning to know how they might become passionate about it. She always answered the same thing: Go to France and eat.

behind every Guide Michelin chef there was a woman, usually a four foot cataract-ridden old granny from whom he'd filched his best recipes.

Had she been a more instinctive, "natural" cook, she might have felt less compelled to parse each recipe, to tackle each one as though getting it right were a matter of life and death.

Since I've been on my own, I've been eating a lot of popcorn, cereal, instant noodles, and snack bars. I have a hot plate in my bedroom, a microwave, and a small fridge. That's the kind of kitchen I know how to get around in.

A panicked kill makes for a soured stew.

I am more of an herb guy than a spice guy. It comes back to a certain conservatism I have regarding food. The French are not big on spices; they use more herbs. I know the spices used in European cooking and use them in moderation. I am not going to serve a dish that is wildly nutmegged!" David Waltuck, Chanterelle NYC

quinoa + bell peppers + carrots + parsley + rice vinegar + sesame oil/seeds

1 C real butter (2 sticks) ¼ t salt ½ C powdered sugar 2 C flour Grease 10" x 13" pan well. Blend above ingredients and press into pan. Bake at 350° F for 30 minutes (until lightly browned). 4 eggs 2 C sugar 5 T lemon juice 4 T flour Grated lemon rind (optional) Mix above ingredients and pour over first mixture. Bake 20-30 minutes at 350° F or until solid. Cool and then dust with powdered sugar and cut into squares.

Dinner was a desultory mash of gray meat and root vegetables.

The secret of my mincemeat was handed down to me by my dear mother. In a word, suet.

Pantry Soup, which involved sautéing onions, garlic, and any other veggies kicking around before adding chicken broth, canned chickpeas, rosemary, a can of diced tomatoes, and slices of chicken sausage. Samantha had learned to keep packages of the sausages in the freezer in all different flavors. She defrosted Italian ones in the microwave and added them to the mixture she had on simmer. Before she served it she'd bring the soup to a boil and add a cup of ditalini pasta.

Liz looks at the tissue box, which is decorated with drawings of snowmen engaged in various holiday activities. One of the snowmen is happily placing a smiling rack of gingerbread men in an oven. Baking gingerbread men, or any cooking for that matter, is probably close to suicide for a snowman, Liz thinks. Why would a snowman voluntarily engage in an activity that would in all likelihood melt him? Can snowmen even eat? Liz glares at the box.

Recently I've been doing risottos. Some of them have been amazing. Some of them, not all of them.

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.