Quotes About Cooking

The real national dish of the French right now-the cheap available food-is couscous. But North African cooking remains segregated in couscous parlours and has not been brought into the main current. A fossilised metropolitan tradition, yet what took its place was a sentimental nationalism.

parsley. Vegetables these days are chopped into tiny grass.

Dad says that everyone invented baklava." It occurs to me now to wonder what that means. Aunt Aya rolls her eyes. "Your father? He is the worst of the worst. He thinks he cooks and eats Arabic food but these walnuts were not grown from Jordanian earth and this butter was not made from Jordanian lambs. He is eating the shadow of a memory. He cooks to remember but the more he eats, the more he forgets.

The key to a frittata," Mike told the camera, "is to use a really hot pan. Because that, my friends, is what makes it"— he paused dramatically —"fluffy.

I hope your bacon burns.

Shuttlecock Shrimp Curry 3 tablespoons unsalted butter 2 cups unpeeled chopped Granny Smith apples 2 cups chopped yellow onions 3 large cloves garlic, pressed 4 teaspoons curry powder, or more to taste 3 tablespoons flour ½ teaspoon dry mustard ½ teaspoon salt, or more to taste ¼ teaspoon paprika ¼ teaspoon crumbled dried thyme ¼ teaspoon freshly ground black pepper, or more to taste 2 cups homemade chicken stock

Eggs crack. Butter pops in a hot pan. Soon all of Marie-Laure's attention is absorbed by the smells blooming around her: egg, spinach, melting cheese. An omelette arrives. The eggs taste like clouds. Like spun gold. Marie-Laure can hear a can opening, juice slopping into a bowl. Seconds later she is eating wedges of wet sunlight.

It sounds like a lot of work for my mother, but cooking was almost all she did. In suburban Connecticut, middle-class women were required to stay at home and do nothing but cook and iron. Housecleaning was for immigrants.

Cooking is one of the oldest arts and one which has rendered us the most important service in civic life.

God sends meat and the devil sends cooks.

I always had a fantasy of being a chef, because I like kitchen life.

To barbecue is a way of life rather than a desirable method of cooking.

People who like to cook like to talk about food....without one cook giving another cook a tip or two, human life might have died out a long time ago.

When people ask me how to find happiness in life I tell them, First learn how to cook.

Baking happens with ingredients that last for months and come to life inside a warm oven. Baking is slow and leisurely.

Not everyone in Italy may know how to cook, but nearly everyone knows how to eat. Eating in Italy is one more manifestation of the Italian's age-old gift of making art out of life.

Then there is the boy who talks out loud to himself and his only subject is food. This is what he sounds like— Meat, stew, potatoes, peppers, roasted turnips, spices, flour to thicken. Cook over low heat. Potato dumplings, edges browned, not burned. Ladle thick gravy on roast. Cabbage galumpkies, noodle kugel, Carrot cake with dates, finely chopped…

Multiply all ingredients by four to get too many cupcakes.

Good," said Anita. "Do you know what you're not thinking about when you're slicing zucchini?" "Everything else?" "Correct. You're not overthinking everything else.

Recipes from

It felt sticky, which was good—the stickier the dough, the lighter the bread

But then she says, "What if we use our cookie cutter to make heart-shaped pancakes instead? And put in red food coloring?" I beam at her. "Attagirl!" So maybe she's got a little bit of me in her after all. Kitty continues. "We could put red food coloring in the syrup, too, to make it look like blood. A bloody heart!

So I lay there, sweating and sizzling like a piece of chicken on a grill.

Who ever heard of making pancakes or frittata for just one person?