Quotes About Recipes

For me, it's simple: easy recipes equal more family time.

This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!

I almost never make stuff out of cookbooks because they're either too complicated or there's an ingredient in there that I can't find.

I've been accused of having very long ingredient lists, and I guess there's some truth in that.

In baking, cooks need to understand ingredient ratios.

I don't believe I dislike any ingredient.

There's not one way of cooking. The problem with elBulli is that we did so many different things. We were looking to push the boundaries. In the end, we created 1846 recipes, each one was a story.

Obviously, the easiest recipes are the most successful when it comes to the home cook, because they're not intimidated by them. If I'm doing 'Boy Meets Grill ' and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.

There is a tradition in Southern cooking of recipes handed down for generations. And when I make my grandmother's strawberry pie - she is gone on now - I feel her right with me.

Nuestra cultura codifica las reglas para comer sabiamente en una complicada estructura de tabúes, rituales, recetas, modales y tradiciones culinarias que nos evitan tener que enfrentarnos de nuevo al dilema del omnívoro en cada comida.

There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group of six chefs, and we'd exchange recipes and each talk about how we were doing things. It was the only way to learn new ideas.

My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.

I love to cook and entertain.

though I confess a certain fondness for the old-style Wimpy's with their odd sense of what constituted American food, as if they had compiled their recipes from a garbled telex).

plan ahead. '[The] keys to success are to plan ahead, to choose manageable recipes and to cook in batches' (The New York Times). Always tautological. Would you plan behind?

When I go out shopping and pass a bookstore, I always grab a couple of cookbooks, so I have a library of them. I end up keeping many that I got years and years ago because they work so well.

Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does.

As an adult, I use whole-milk cottage cheese anywhere you might use plain Greek yogurt or ricotta cheese.

One of the things I do in my cookbooks is I will do a conversion from outdoor to indoor grilling so you can do it year-round.

I love kale. I bake it. I sauté it. I juice it. I massage it. I want other people to join the cult-of- kale.

Guys wake up at your place and they expect breakfast. They don't eat bagels and M&M's in the morning. They want things like toast. I say, 'I don't have these recipes.'

My husband, Vivek Deora - he is very meticulous about cooking, and slowly and lovingly makes his family recipes, handed down generations.

Most recipes try to rush the process, promising to wrap things up & get the dish on the table in a couple of hours. These days recipes are steeped in the general sense of panic about time & so have tried to speed things up, the better to suit our busy lives.

The Michael Servetus: habanero-steeped tequila, lime, Seville orange liqueur, and smoked salt The Trinitarian: pomegranate, huckleberry, and plum brandies with soda and fresh fruits The Mary Oliver: white wine spritzer with fennel ferns and ginger bitters The Carrie Nation (NA): huckleberry and plum syrups, cream, soda water, and fresh fruits