Quotes About Cooking

Cauliflower is a great swap in so many comfort food dishes.

When I cook at home, most of the people I cook for want to be in the kitchen while I'm cooking. I love nothing more than someone monitoring how much salt I put into something, how much pepper I add - but nothing that you can offer is going to sway how I decide to deliver information to you; you'll either receive it or you won't.

Homemade desi ghee is something I swear by.

One of the biggest mistakes people make when they cook for other people is to think that it has to be fancy and elaborate. This results in enormous expense and nine days of labor, plus you end up trying to assemble a croquembouche in front of your guests and everyone's experiencing flop sweat.

For years, I stored my sweaters in the oven.

Food has always been in my life. Being born in Ethiopia, where there was a lack of food, and then really cooking with my grandmother Helga in Sweden. And my grandmother Helga was a cook's cook.

Sweden was once a very homogenous society, but no more. For decades, people have been coming into Sweden from all over the world, and that's changed the way we cook.

The geographical location of Sweden and, therefore, short growing season meant that the range of produce is not as abundant like say France, Italy or Spain. This influenced the cooking culture and forced cooks to be creative with a handful of ingredients. It's a very modern way of cooking.

Crab meat is surprisingly sweet in its purest form, which is why it is often pepped up with zippy chilli and lifted with citrus.

I cook rarely, but I've kind of got two or three dishes that I stick to. I do a great sweet potato and lentil curry.

I'm a big cook and prefer to make meals at home when I can. I'm either cooking, or we're going to a drive-through somewhere. I'm really proud of my homemade sweet potato pie. At Thanksgiving I make five of them because they go quick.

I admit it, I do like pickled red onion. I made some the other day. You just slice up the onion, pull it apart and you get these petals and you make a pickling liquid, I make mine sweet and sour.

My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity.

Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth.

As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming.

Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying.

Almonds can be used in sweet and savory dishes very easily.

You can add things to savoury dishes as you cook, but sweet dishes are more challenging.

I love being in the kitchen with my daughter right next to me on her step stool. It's sweet; we're connecting.

I'm a big sweet potato fan.

Accounts of eating Christmas sweet potatoes baked in ashes and jackrabbit stewed with white flour dumplings are testaments to pioneer resilience and pleasure - and they help inspire my own best scratch cooking.

Purchase items that can be made into several meals, like a whole roasted chicken, or bag of sweet potatoes, and shop the periphery of the grocery store, avoiding the middle aisles full of processed and higher-priced foods.

I absolutely love sweet potatoes baked in their skins.

Like broccoli, their closely related cousins, Brussels sprouts benefit from extremely high heat and browning, to the point of a near-char, in order to intensify their sweetness and bring out their unique nutty flavor without turning them overwhelmingly sulfurous.