Quotes About Cooking

I'm like a teenage boy - I eat like one and know as much cooking as one. Neither do I bake, and I can always be counted on to bring the wine to a pot luck.

For me, a very chilled out day would be me on my couch or cooking, sitting with one or two friends watching TV or films over a glass of wine.

I'm a big fan of Jamie Oliver, and I've got all of his books. His recipe for peas with white wine and bacon is one of my favourites.

I love my food and wine; I have tried my hand at being a chef and failed miserably.

I find that most home cooks don't get vinegars. They're misunderstood, mostly due to the factory-made red wine vinegar that everyone commonly cooks with... that, and the giant gallon of white distilled vinegar that we all use, mostly to clean and disinfect things!

The fun of cooking is the fun of communicating with people, even if it's just two people. As you're cooking, you're talking, you're having a glass of wine. It's wonderful; it's an experience. Once you get into cooking, it becomes something that you really look forward to doing.

I like to cook and have wine and listen to music and just chill with people that I love.

You can wine and dine all around the globe but the joy of coming back home to a meal cooked by your mom is pure bliss.

I just think of me in a supermarket planning what I'm going to cook for the evening, and buying maybe a bottle of wine, getting excited about putting on my new CD. That to me is, it's a lovely, nostalgic feeling. Everybody needs to eat and live and shop, after all.

I have a glass of wine. Red. Generally when I'm cooking.

I love cooking with wine.

In the 80s, mum used to make a beautiful beef in red wine sauce, which I thought very exotic. And an incredible chilli con carne, with baked beans so it wasn't too spicy for us. Later, when I asked for the recipes, she said: 'I don't know - they were Colman's or Schwartz's packet mixes.' It completely ruined it for me.

But the first dish I ever learned how to cook outside of like family things was a dish called chicken bianco, white wine and chicken, and it was served over rice, like peppers and onions or something. It was super simple, but I was very impressed with myself.

I always get so excited cooking chicken wings.

After two undefeated seasons of 'Worst Cooks in America,' I'm ready for a third. Going against Bobby Flay takes the challenge to another level, but I'm ready to whip these contestants into shape and the winner is sure to be from Team Burrell.

I think that Hardeep Singh Kohli is the winner of 'MasterChef' that never was.

I love cooking fajitas. I'm from Texas, and it's not a difficult thing to do, but a lot of people burn the chicken.

I think we love bacon because it has all the qualities of an amazing sensory experience. When we cook it, the sizzling sound is so appetizing, the aroma is maddening, the crunch of the texture is so gratifying and the taste delivers every time.

Catfish has a nice firm texture and mild flavor.

Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil a dish.

Everyone makes pesto in a food processor. But the texture is better with a mortar and pestle, and it's just as fast.

Canned chickpeas are my tried-and-true pantry fallback for those days where I get home late with no game plan and no energy to cook. More than just about any other canned bean, they retain their shape and texture really well.

I love using rice as a flour; I'll grind roasted rice and dip fish in that. It gives a beautiful, crunchy texture.

Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.