Quotes About Cooking

Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own.

Ike runs the country, and I turn the pork chops.

Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece.

Turn the preparing of food into a communal affair by enlisting others to help with the chopping, grating, stirring, simmering, tasting and seasoning. When the cooking is finished, eat together round the table with the electronic gadgets switched off so you can savor the food and let the conversation flow.

I'm really a scientist. I follow recipes exactly - until I decide not to. And then I'll follow something else exactly. I may decide I could turn this peach tart into a plum tart, but if I'm following a recipe, I follow it exactly.

I launched Little Lights of Mine because I was a young, 23-year-old new mom. I was home at the time and looking for direction. I started the blog as a place to just share everything. It quickly turned into a food-based blog where I would share all of my favorite recipes.

I love mayonnaise. It's one of the first lessons I teach my cooking students. Turning eggs and oil into an emulsion - that creamy, satisfying third thing - feels like magic.

Often we eat squid fried, so it's fun to grill it for a change. To grill squid, slice the cleaned bodies open into two flat pieces and thread them, along with the tentacles, onto skewers, then grill quickly over a direct fire with the coals as close as possible to the grate, turning the squid several times.

Okra is the closest thing to nylon I've ever eaten. It's like they bred cotton with a green bean. Okra, tastes like snot. The more you cook it, the more it turns into string.

My sisters and brothers come up a fair bit for dinner at home. It's basically a normal life; a normal family home. Dad cooks and we also take turns. If it's my turn, I like to do a roast lamb or spaghetti bolognaise.

What strikes me, the more I cook, is that the best recipes are ones where the basic anatomy is so sound it will survive multiple adjustments. When a recipe has good bones, you can change the seasoning, double the garlic, swap lime for lemon, and it still turns out delicious.

I write in freehand equivalents because measuring, to me, takes away from the creative process of cooking. Two turns of the pan with EVOO is about two tablespoons.

Becoming food savvy is one thing, but it's amazing how fast savvy turns to snooty, and snooty leaves you preparing three-hour meals that break your budget and that the kids won't even eat.

I'm not a trained chef, so I end up making stuff up. It either turns out brilliant or an absolute disaster. I just go for it.

I never really cook from recipes. But the worst is when something turns out great and I can't figure out how to make it again!

Who bothers to cook TV dinners? I suck them frozen.

I remember when I was in college, I used to watch Julia Child's cooking show during dinner and joke with my roommates about becoming a TV chef.

We have stay-in date nights where we make a plan to watch certain TV shows together. 'Survivor,' for example, is our favorite show. And I make a healthy dinner and we sit down and it's our date. I love it.

If you look at the cookbooks that sell the most, it's almost always people who have their own TV shows.

The Great British Bake Off' has rapidly evolved into one of the nation's favourite TV shows.

Once you know the fundamentals of cooking, then you don't need to follow a recipe - you just know what herbs go well or what meats, or what combination of what goes together, and then you can just branch out from there. But if there's something specific that I want to make, I work on the recipe and tweak it to my own.

We're not best in the world at burritos and tacos. What we're best in the world at is building a people culture, sourcing really great ingredients, cooking according to classic cooking techniques, understanding the corresponding economic model and how to tweak that and drive that and provide this really great, new fast food experience.

When I lived summers at my grandparents' farm, haying with my grandfather from 1938 to 1945, my dear grandmother Kate cooked abominably. For noon dinners, we might eat three days of fricasseed chicken from a setting hen that had boiled twelve hours.

You can't make a souffle rise twice.