Quotes About Cooking

Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.

I'm a pretty decent cook. I like to grill. I have a smoker that I love. I love me some steak. And I'll make a huge salad with a ton of vegetables.

There's great value to knitting or digging up your garden or chopping up vegetables for soup, because you're taking some time away from turning the pages, answering your emails, talking to people on the phone, and you're letting your brain process whatever is stuck up in there.

My father would go shopping, and he was supposed to buy loo roll or something, but he'd always come back with some fish or shellfish. And we've always had fresh vegetables from the garden. He is a massively keen gardener, so he grew all our tomatoes, artichokes, asparagus - whenever he wasn't working, he was in the garden.

Include ample fruits and vegetables in your diet and no fried or oily food.

I eat only vegetables and fruit, and to me it's the most aspirational diet because it's so easy. It's quite simple, the cooking I do.

Down South, even our vegetables have some pig hidden somewhere in it. A vegetable isn't a vegetable without a little ham hock.

Brussels sprouts are unique creatures. When cooked poorly, they can give off a strongly sulfurous aroma that many find unpleasant. But if you can crack through that aroma and release the natural sweetness hiding underneath, then you're rewarded with one of the most delicious vegetables around.

I love steamed vegetables.

A lot of nights, and dinners, start like this: some panicked chopping of whatever vegetables I had the foresight to buy, a sheet pan, and my countertop convection oven.

Make a stir-fried rice dish with some cut-up chicken and any vegetables folded into the rice for a 'one pot' meal lunch that has it all - protein, starch and vegetables.

What a marvelous resource soup is for the thrifty cook - it solves the ham-bone and lamb-bone problems, the everlasting Thanksgiving turkey, the extra vegetables.

My husband is the cook at our house. I can make dessert and salad, but I stay away from meals. He makes amazing omelets, fish, and grilled vegetables like Brussels sprouts and cauliflower.

I'm not the guy who loves cooking that much. I try to keep it as simple as possible: chicken, rice, and vegetables, all day, all night.

I've always liked root vegetables because most of them have a natural sweetness. They have a high fructose content, especially when you cook them and caramelize them in a saute pan. Or you can take a turnip and cook it slowly in the oven until it's browned, and it takes on a kind of sweetness. These vegetables are pretty easy to like.

I use a cake tester to check the doneness of everything from fish to vegetables. The point on it is duller than a paring knife, so you get a much better feel for how finished something actually is. Oh yeah, and when it comes to cake, a toothpick is the move. The rougher surface is more likely to show you what the crumb inside looks like.

I love cooking. It's what clears my mind, since it's pretty hard to multitask when you're chopping vegetables.

We know that there are significant health benefits from consuming more fruits and vegetables, and that's an opportunity for us to sort of move away from some of the meals that we've been preparing in the past.

I buy extra virgin olive oil by the case (much less expensive this way) and reach for it several times a day. I use it to marinate and cook my protein, saute my vegetables, and drizzle on my salads.

Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook.

So, if I'm cooking, I'll be steaming vegetables, making some nice salad, that kind of stuff.

At home in Devon, my wife Jessica does a huge proportion of the cooking - I do the basics. My timing is extremely good, particularly when it comes to vegetables, perhaps because in my work, timing is everything. I know exactly what fits into a minute when broadcasting, and I apply the same to carrots.

I love a good steak. I like my meat. I love broccoli - it's one of my favorites - and corn, too. I mix it up with my vegetables.

Thinly slicing even the bulkiest vegetables, like cauliflower, broccoli, brussels sprouts, or cabbage, then aggressively cooking them in a hot skillet and finishing with a shower of spices means they cook and develop flavor super quickly.