Quotes About Cooking

Stracciatella alla Romana 8 cups chicken broth, preferably homemade 6 ounces fresh spinach, cut into strips 4 eggs, plus 2 tablespoons water ½ cup grated Pecorino Romano cheese Salt and pepper Boil the stock and add spinach, cooking until wilted, about 3 minutes. In a separate bowl, beat the eggs with the water; add grated cheese. Whisk the egg mixture briskly into the boiling broth, and add salt and pepper to taste, then serve.

Seuls les ménages agricoles élèvent des cochons, mais c'est dans tous les ménages que l'on cuit des côtelettes. Par conséquent tous les ménages, et non les seuls ménages agricoles, produisent pour leur propre consommation. C'est donc une somme importante de services et de valeurs que néglige la Comptabilité nationale.

The Simple Art of Feeding Kids: What Italy Taught Me About Why Children Need Real Food,

Stuffed Peppers Fly-flee milishee 2 cups lamb or beef, chopped fine 1 tablespoon butter 2 medium onions, sliced 1?2 cup pine nuts Salt and pepper to taste 1?4 teaspoon cinnamon 3 tablespoons chopped parsley 12 green peppers 4 ripe tomatoes 1 teaspoon dried mint 2 cups water

Oregano is the spice of life.

My wife dresses to kill. She cooks the same way.

If a man want cook, he hire one, nah? Or do it himself, if he have a mind.

Never cook with a wine you wouldn't drink," he said. "Though I guess that presupposes that there is a wine I wouldn't drink.

He's so happy," Eliot said dryly. "It's like he cooked something and it came out looking like the picture in the cookbook.

When the urge to bake strikes, it strikes hard and fast. You want to get in the kitchen and start breaking eggs right away, so it can be real buzzkill to find out that the recipe you're using calls for room-temperature butter.

Lemon curd is one of the first things I remember cooking when I was old enough to use the stove without supervision. I looked up a recipe in my one of my mom's Martha Stewart cookbooks and went to work, stirring anxiously and monitoring closely for signs that the mixture was thickening so as not to curdle the eggs.

Use spices for flavor in food rather than adding a bunch of oils, fats, or sauces.

I'm Irish, so I'm used to odd stews. I can take it. Just throw a lot of carrots and onions in there and I'll call it dinner.

I used to help my granddaddy make sausage. He would mix it up in a cleaned-out washtub with his hands, no gloves. Man, if we did anything like that today, they would jack the jail up and throw us under it.

Good vinegars come in all shapes, sizes, strengths, and viscosities and are probably my most often used seasoning agent in the kitchen after the other major acids we use in solid form: sugar and salt.

The cooking profession, while it's a noble craft and a noble calling, 'cause you're doing something useful - you're feeding people, you're nurturing them, you're providing sustenance - it was never pure.

There will never be a universal way of cooking, but information will always be universally useful.

If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It's pretty easy to cook pasta, but a good sauce is way more useful.

A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings.

New York offers a bubble out of the literary life that is very useful. We have more time for the children, for the cooking.

It took 24 years for me to harness my autistic traits into something useful, and I have grown to regard them as a kind of superpower. Cooking, to me, is akin to algebra, and my mind a pocket calculator.

I have to confess here that I am a useless cook.

Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.

My husband is a chef, and he often brings home a lot of useless kitchen tools.