Quotes About Cooking

That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.

I've always, always wanted to present my own food show - one that includes a little bit of lifestyle, too. That's my ultimate goal.

A lot of people go for the serious angle because, ultimately, that's what it's all about. But it doesn't necessarily mean that's the only way of cooking.

Tim on the show does a lot of that posturing, of course, and feels sort of threatened by women. But even at that, you do see him cooking, and ultimately he's a good father because he spends a lot of time with the boys.

I have this dream of what I ultimately want my life to be like, and it involves a lot of quaint activities like cooking and canoeing and camping and hiking.

I still don't know how to cook and that's just unacceptable.

I remember being home alone when I was about 13 and making a souffle from a recipe in one of my mother's old cookbooks. I approached it in a very unafraid way, and produced a rather beautiful one.

I tend to tell my readers to go for the cheapest ingredients every time, unless they're unbearable. If so, you only need to have them once and the next week switch up.

When I was a kid, we'd go crabbing, as a lot of folks do on the East Coast, and we'd catch some fresh crabs and take it home, and Mom would turn it into this unbelievable crab gravy - or, as they say, sauce.

I make unbelievable pizza.

"Only the pots know the boiling points of the broths," she says as Tita weeps into the wedding batter she is making to celebrate the marriage of her sister to her own true love.

yo realmente no hago nada. No soy chef. Simplemente les permito hacer lo que ellos hacen tan bien. Son los mejores

A real cook would take pride in the patina, he wouldn't fuss and fume over the spotless perfection of a pot. He would be more interested in the creation of a work of culinary art, the success of which would be reflected on the faces of his friends rather than the shininess of a cooking tool.

In the center of the kitchen hung a wrought iron pot hanger

I enjoy doing housework, ironing, washing, cooking, dishwashing. Whenever I get one of those questionaires and they ask what is your profession, I always put down housewife. It's an admirable profession, why apologize for it. You aren't stupid because you're a housewife. When you're stirring the jam you can read Shakespeare.

I enjoy doing housework, ironing, washing, cooking, dishwashing. Whenever I get one of those questionnaires and they ask what is your profession, I always put down housewife. It's an admirable profession, why apologize for it. You aren't stupid because you're a housewife. When you're stirring the jam you can read Shakespeare.

In recent years, I've been writing because I'm fortunate enough to work in the world of food television, to travel and taste and learn about cooking from the best chefs in the business.

To me, the kitchen is a place of adventure and entirely fun, not drudgery. I can't think of anything better to do with family and friends than to be together to create something.

My whole problem is that all of my favorite things at Thanksgiving are the starches, and everyone is trying to go low-carb this year, even a green vegetable has carbs in it.

I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.

The funny thing about Thanksgiving, or any huge meal, is that you spend 12 hours shopping for it and then chopping and cooking and braising and blanching. Then it takes 20 minutes to eat it and everybody sort of sits around in a food coma, and then it takes four hours to clean it up.

Not to sound too much like Christopher Guest in 'Waiting for Guffman ' but on Thanksgiving you're putting on a show!

When I come home from a shoot, I'd rather reheat food I've made than eat takeout.

However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and I've been a really enthusiastic home cook for a long time. It's just something I'm passionate about.