Quotes About Cooking

I can't tell you enough about cinnamon. Cinnamon is an awesome spice to use and it goes great with something like apples in the morning or in a mixture of fruit or in your oatmeal or even in your cereal.

A lot of people are still very afraid of spice. A lot of them don't know how to use the full potential of spice. I hope to make them more comfortable using spice and able to add it to their cooking.

Black pepper is necessary to absorb the key antioxidants in most spices and foods, including turmeric, so get a pepper grinder and fill it with Tellicherry peppercorns.

I measure in my palm and use my eyes to estimate amounts; a tablespoon is a full palm of dried spices.

Ounce for ounce, herbs and spices have more antioxidants than any other food group.

Flesh-meats will depreciate the blood. Cook meat with spices, and eat it with rich cakes and pies, and you have a bad quality of blood.

Spices, of course, are essential.

Don't be afraid to play with combinations and quantities of spices to create your own bespoke spice rub.

My mother cooked like a scientist. She had a giant Chinese-style cleaver that she chopped with, and a cupboard full of spices.

A juicy chicken breast can be the perfect accompaniment to a classic Caesar salad or a club sandwich. It's also easy to cook, and can be as simple as dressing it with a few spices and popping in the oven.

I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.

I love to use a lot of spices when I cook, so we actually cast a real peppercorn in gold and then just made a bead out of it for necklaces and earrings.

Regular readers will know that curries are my favourite thing, and I wanted to go back to the start and really research the history and philosophy of Indian cuisine, rather than just toasting spices, slow-cooking onions. I was hungry to understand this food that I love so much.

I use charcoal in lots of things at Mere, from bread and choux to batters and sauces. I like the shock factor of the intense black colour without it tainting the curry spices, which happens when you use squid ink.

There's nothing like simple spicy egg bhurji.

People may not know this about me, but I've always loved cooking. My favorite thing to cook is my mom's spicy spaghetti.

I'm always looking for a way to get some spice into my cooking but, generally, the French don't like spicy food.

Cooking is not really safe for me because a pan of boiling water is about as big as I am, so I have to be really careful when I'm cooking not to spill it on myself.

Could I use some butter and cheese and eggs in my cooking without going down some kind of hippie shame spiral? Yes. Of course I could.

I am spoiled, it's true. I don't even know how to use that thing in the kitchen with the burners.

I never learned to cook; I was a little spoiled as far as that's concerned.

My mum is Brazilian and very proud. I'd love to do a Brazilian film. I've been brought up in the Brazilian culture. My mum brought me up on my own, I cook Brazilian food, I've never spoken a word of English to my mother.

Pity all newlyweds. She cooks something nice for him, and he brings her flowers, and they kiss and think: How easy marriage is.

There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.