Quotes About Cooking

I love soup 'cause I don't like to cook. It's so easy to prepare, and it fills you up and gives you all the nutrients you need. It's a well-balanced meal, but you don't have to do a lot of preparation.

There's times when I'll see a show, or something cooking on TV, and think, 'That can really be fun when it's working.' But it's a grind. I did that at NBC, it was five days a week. I was doing 'Talk Soup' and 'Later' at the same time. It's a hard job, more difficult than people realize.

My favorite meal is I'll make like a three-bean soup and I freeze half of it. But I'm also a big fan of meat alternatives, so I can still have my chicken and mashed potatoes and green beans, but I just have the chicken from a plant-based thing.

I'm a mushroom freak. I make a mushroom soup where I use maybe six or seven varieties, not just portobello and shiitake, but dried porcini and morels.

I can cook a good soup from scratch, this is true, and I do know how to drive a stick shift.

That's right, I do make good matza ball soup; I don't use a mix; I make it from the actual chicken.

I love the whole process of making, serving, and eating hearty soups like lentil, potato leek and carrot, to name a few.

I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like soups and salads. We both like steamed tofu.

I make a lot of soups and stews at home, and I always have fresh bread with it.

I'm a big fan of soups and stews because you can throw everything in a slow cooker and leave it there for hours. They taste great in containers, too, because they sit in the fridge, and the flavors meld overnight.

Making a big pan of soup and keeping it in the fridge is a good idea... and it's a whole lot tastier than packet and tinned soups.

Chipotles to me are a one-of-a-kind pepper because they're smoked jalapenos, so they're fiery and they're smoky. It's good to use chipotles in salsas or soups or condiments - that works really well. To me, they always really pick up anything you put them in.

I love South Indian food.

When I cook for my family on Christmas, I make feijoada, a South American dish of roasted and smoked meats like ham, pork, beef, lamb, and bacon - all served with black beans and rice. It's festive but different.

No matter what their background, the southern French are fascinated by food.

When I was growing up in Mississippi - it was good Southern food... but I also grew up with a Greek family; when other kids were eating fried okra, we were eating steamed artichokes. So I think it played a big part in my healthy cooking.

People come to Nashville where I live and they say, 'What's a great Southern restaurant?' Well, you got to know the right grandmother, because there's a lot of magic to good Southern cooking.

There are things I like about fancy Southern food and there are things I really love from just down-home Southern cooking. So mixing those two together would probably be right up my alley.

I eat lots of mustard greens and collard greens. My mother cooks all the traditional southern food.

Southerners have never been afraid of seasoning. It's kind of the other way around; our seasoning is afraid of us.

Stone-ground grits are wonderful, but because they take so long to cook, I usually go with quick cooking grits - which I also love. But I never make the instant kind - some things a Southerner just won't do!

No self-respecting Southerner will eat something baked, broiled, grilled, stewed, poached, sauteed, or flambeed when it can be deep fried.

Soy sauce is really a multi-purpose seasoning.

Today's kitchen is all about a well-planned space that makes cooking a completely interactive experience among family and friends.