Quotes About Cooking

I'm not an egg whites guy. I can't deal with egg whites. I need the flavor of the yolk, and I like the fat of it as well.

Does a bona fide chimichurri have cilantro in it? Who cares? Cooking for your family, unless your family includes Joel Rubouchon, is liberating in that regard.

There's a new holiday tradition in my life, and it comes with an open door policy. Starting at 11 a.m. on Christmas Day, friends, family, whoever, is welcome to swing on through my place - I'll be cooking and drinking from morning till night.

I make an awesome soup with coconut milk and shrimps; it takes me five hours to prepare the whole thing. It does become very spicy, but you can definitely taste all the ingredients.

To me, onions are the metaphor for kitchen drudgery. Cutting them is hard to do well, and they fight you the whole way.

I like to cook and go to Whole Foods.

I'm lucky I live near Whole Foods... so if I'm hungry, I can walk in there and grab something yummy... already made... or make it myself. I love to cook. I make a killer marinara sauce.

I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.

I'll tell you this: I will be committed wholeheartedly to Little Big Town as long as the Lord allows this ride to continue. And then I'll cook until way after people want to look at me.

It's so important for me to keep a good house. I take a lot of pleasure in cooking and I think there is a lot in common between cooking and film-making. You put all these ingredients together to make something wholesome. Except the rewards in cooking come a little sooner.

I'm just someone who likes cooking and for whom sharing food is a form of expression.

You know, this is really a way of cooking. It's not my way. I'm deeply influenced by the Mediterranean way of being. I've spent a lot of time there. And I've sort of translated it; I've tried to make it available to people in this country to whom it might not be familiar.

When the food at home is so tasty, why go out and eat?

It was improv that really helped me start coming up with recipes and just believe in my instincts. That's why the first recipe I made up was 'I Ain't Chicken Chicken' because I finally felt bold and fearless in the kitchen, which was an entirely new feeling for me.

It's the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out.

Most of the telly I do only has one camera and the reason you have to cook it twice is you have a close-up, so you see what is happening really close up and then you have a wide shot, which is like standing back so you see the whole fish and the kitchen and, like it or not, you have to do it twice.

There's nothing that can replicate the smoky flavor of char, so when I've got the hankering for it, I tell my wife that I'm taking care of dinner. I have three different types of barbecues - a coal, gas and smoker - so I can experiment a lot.

My wife cooks. I can't cook. I can remix leftovers pretty good, though.

My wife can't cook at all. She made chocolate mousse. An antler got stuck in my throat.

I'm married to an Italian woman, and I used to love cooking Italian at home, because it's one-pot cooking. But my wife does not approve of my Italian cooking.

I learned to cook in self-defense. My wife doesn't know what a kitchen is. In the first month of our marriage, she broiled lamb chops 26 nights in a row. Then I took over. I used to mind her not caring about food, but no more - as long as I can eat what I want.

My wife dresses to kill. She cooks the same way.

My kids are always in the kitchen with me - I bring them to the bakery and let them decorate cakes, and they also try to help me and my wife, Lisa, cook dinner at night.

My wife makes an amazing chili.