Quotes About Cooking

Dashi remains unfamiliar to most French and American cooks, who tend to reach for a bouillon cube to do many of the same things. But dashi is worth preparing and using the way the Japanese do: for poaching fish, as a soup base, and in simmered dishes.

Hospitality and cooking are my passion, and I love nothing more than seeing someone's face when they taste an unforgettable bite.

As everyone knows, there is only one way to fry chicken correctly. Unfortunately, most people think their method is best, but most people are wrong. Mine is the only right way, and on this subject I feel almost evangelical.

We love our mother because she cares and also because she cooks.

One of the great gifts that you can give people is to cook for them.

British women can't cook.

Male egos require constant stroking. Every task is an achievement, every success epic. That is why women cook, but men are chefs: we make cheese on toast, they produce pain de fromage.

I can cook to please people, but it's quite conventional. I make a good sponge cake. I find it hard to follow recipes.

I could see it wasn't going to be easy. I couldn't give a franchise to any old greasy spoon. And I knew the chicken had to be cooked the way I told them to cook it if it was going to be as popular as it could be.

When I was a child, I pretended that I had my own cooking show. I would stand at the kitchen counter with an empty bowl and spoon and talk in a silly voice, explaining the concoction I was creating.

I grew up in a house where I was a spectator to the sport of cooking. In that way, I just learned so much about what it really takes to make food.

Not only does a good knife make cooking easier, but it makes it safer too. An 8-inch is the sweet spot when it comes to the perfect everyday size.

If you're going to saute something, lightly spray olive oil in the pan or on veggies before you serve them. It adds a nice flavor. We grill a lot, so I'll use a little on my corn or my shrimp.

Whenever I'm cooking at home over a steamy pot, I daydream about the day I'll have a soda gun installed in my kitchen to spray seltzer directly into my mouth.

It's just us trying to start a movement where everybody passes on a bit of cooking knowledge. We estimate that one person can potentially affect 180 others very quickly so we're just trying to spread the word.

I like to hike and cook. I enjoy furniture and design - not making it, just looking at it. I'm always kind of trying to spread my interests around and try new things.

The classic Italian green sauce, salsa verde, is easy to make and especially nice in the spring when bunches of fresh herbs start appearing in the farmers market or in your garden.

I like detective stories and spy novels, but I also like nonfiction, and of course cookbooks.

When summer squash is freshly picked, all it needs is a little olive oil, salt, pepper, and maybe a hit of lemon juice.

I have a squash casserole that everybody, even my kids, love. I won't tell my kids how to make it.

For friends, I love to make bruschetta. I grill country bread with Frantoia olive oil and make toppings, like crab, roasted squash, mushrooms, whatever's seasonal.

In my household, everything happens in the kitchen. My parents have this pretty big home, and it doesn't matter how big it is, we will all squeeze ourselves in the kitchen and just chat while my mom or dad cooks.

I don't cook ribs in my own home. I let my dad cook the ribs. He's from St. Louis, Missouri. I like to use a grill, but that's my dad's domain.

Cooking is an important part of a good, stable family life. I like to get the family together; there's a huge nurturing element in it.