Quotes About Cooking

Heart pounding, she started to prepare the meal that hit her so hard. Her famous cherry tomatoes stuffed with chile, cheese, and bacon, along with pulled pork, endive slaw, and potato pancakes with homemade catsup.

If God had intended us to follow recipes, He wouldn't have given us grandmothers.

if god had intended us to follow recipes, He wouldn't have given us grandmothers.

Once upon a time there was a saucer pie. A saucer pie is one that is baked in a saucer instead of a pan; and if you have never seen one, I hope you will before you are a hundred years old.

stewart = the art of stew choreography

Cooking doesn't just nurture the recipient; it nurtures the chef.

But she is remembering now. Cooking doesn't just nurture the recipient; it nurtures the chef.

Alors , he is a virile man, she is a beautiful woman . . . why are they not making salad together?

There are two proper ways to use garlic: pounding and blooming. Neither involves a press, which is little more than a torture device for a beloved ingredient, smushing it up into watery squiggles of inconsistent size that will never cook evenly or vanish into a vinaigrette. If you have one, throw it away!

There are a zillion variables to a hamburger. What part of the animal went into it. What coarseness. What temperature.

After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.

I'm really boring. I think about cooking all the time. I have a little book, so when I go out or see something, I jot it down and try to include it in a recipe or do a variation of it. I even have a notepad by my bed, which is usually saying we're running out of mango chutney.

There's no question that resting meat helps it to retain juices, though the exact degree to which it does so is up for debate. I've tested dozens of steaks over the years, and I've found significant variation.

My grandmother taught me how to make the basic pate brise pastry crust when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything - sweet or savory.

Biryani is a layered rice dish spotted throughout the Middle East and South Asia in countless variations depending on the region.

As a matter of fact, I've been to Italy many times before I met my husband, which he can't even imagine that I could possibly know anything about Italian food. But, you know, Italian food's really basic, and there's so many different variations on it that what my husband did is he broke it down for me.

Make dinner with the goal of stretching it out for lunch in the back of your mind. Making more of one thing is cheaper than buying more varied ingredients for each meal.

I can't resist South Indian cuisine, particularly what is prepared at home. My mom is my favourite cook. She can cook a variety of cuisines. I savour her cooking at home, and she's undoubtedly the best.

The first meal was an object lesson of much variety. My father produced several kinds of food, ready to eat, without any cooking, from little tin cans that had printing all over them.

I eat very well. I cook for my family every night. We eat a variety of things, including chicken, fish, pork, lentils, all veggies, pastas, and salads. You name it, we eat it - except salmon, which I find disgusting. Sorry, salmon.

Sweetcorn, mushy peas, beans, lentils, are all basic staples that can be thrown together into a variety of surprising meals.

I like Bobby Flay's attitude and his approach towards food. I think he's just passionate and very honest. I find him very honest about food and cooking and ingredients and I admire that because I think that it's easy to get away from that for various reasons.

You don't want flame to hit your food. Flame is bad. Flame does nasty things to food. It makes soot and it makes deposits of various chemicals that are not too good for us. The last thing you really want to see licking at your food while it's on a grill is an actual flame.

Kirmizi biber has a sweet aroma and can vary in spiciness.