Quotes About Cooking

In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.

Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting.

The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too.

Cook what's fresh for the day. When you're using fresh fruits, vegetables, and foods, it's easier to keep the weight off. And I eat whatever I want - just not a ton of it.

Most people only use their griddles for pancakes, but you can sear vegetables like sliced zucchini or mushrooms, thinly sliced meats like chicken or pork, or thinly sliced fish or squid.

I make a big pot of pasta with vegetables, and I stretch it out for the week.

I love to make a one-pot meal - think stir-fry but in the French Fricassee. I start with what takes the longest to roast and then add vegetables, fresh herbs, and starch until the meal is complete in one shot.

I need to have better knife skills... for vegetables.

Just because you want to eat vegetables and eat well doesn't mean you can't share food and have fun with it. It should still be an exciting thing. It shouldn't be just eating kale on your own in the corner.

I want to make vegetables a bit cooler and help people see them as something that can be an interesting, delicious addition to any meal, but that doesn't mean you should feel you only need to eat broccoli!

One of the Sunday newspapers asked me to make my favorite dish, and they photographed me holding it in the kitchen. It was roasted salmon with roasted vegetables. That's not cooking; that's putting things in a pan. It looked quite nice, but I'm not saying it was good.

I enjoy domestic life. Cooking gives me great pleasure, especially if I can chop vegetables slowly and think about what I'm doing and dream a little about this and that.

Grills are how to achieve a great flavor on meats and vegetables. They bring people together. The smell of them getting started is therapeutic.

I eat mostly vegetables and fish.

I learned how to cook by making soups, so I was thinking of how to make the most eco-friendly and green way to make soup. Obviously, using water and vegetables from your garden is the most sustainable way.

Everybody can cook. You don't have to do anything fancy. You can do a nice antipasto spread with sardines, anchovies, some meats, marinated vegetables, fruits, cheese, nuts, and crackers.

Honestly, I think that ghee is underrated. I love using clarified butter. I think it makes vegetables taste so good, especially when you're just cooking at home.

I eat the basic food groups: fruits and vegetables, whole grains, low-fat dairy, good fats and oils. I do have butter on my bread because it's delicious. I eat meat, especially chicken, sparingly, because I'm not a good cook.

I can chop and peel vegetables but can't cook full meals.

Fried vegetables, often overbattered and undercooked, tend to disappoint me with their tough or soggy crusts.

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid - a French technique called a l'etouffee - is the ticket to achieving a soup with pronounced depth.

Depending on when vegetables are picked, they might take different lengths of time to cook.

I always have poached shrimp and blanched vegetables on hand.

Growing up, I was aware of the kids-don't-like-vegetables trope, but it didn't make much sense to me. I never had any choice; all the traditional Iranian dishes my mom cooked teemed with herbs and vegetables.