Quotes About Recipes

I cook and I chat. That's what I do. I love to write recipes, but basically, if you had to put it in a nutshell, I cook and I chat.

Don't talk about things you don't like. Talk about music that you love, books that you've read. I put a lot of recipes online.

He'd noticed that sex bore some resemblance to cookery: it fascinated people, they sometimes bought books full of complicated recipes and interesting pictures, and sometimes when they were really hungry they created vast banquets in their imagination - but at the end of the day they'd settle quite happily for egg and chips. If it was well done and maybe had a slice of tomato.

I'm a bartender. I like recipes. They're concretes. Was the drink recipe for seduction one shot charm and two shots self-deception, shaken, not stirred?

In place of a view of the genome as a static blueprint that operates independently of experience and only up to the moment of birth, we have come to understand the genome as a complex, dynamic set of self-regulating recipes that actively modulate every step of life. Nature is not a dictator hell-bent on erecting the same building regardless of the environment, but a flexible Cub Scout prepared with contingency plans for many occasions.

I've been really fortunate and I've just tried to focus on the work and getting people to see Mexico, its food and its culture in a slightly different light. It's tricky with Mexican food because a lot of our recipes are so deeply rooted in tradition and Mexican history. That's a heavy responsibility!

Hummus is quick and easy to make. Puree canned garbanzo beans with chopped garlic and olive oil. Bean salads are fast to make. Toss different varieties together for a colorful salad with some fresh herbs and olive oil. Baked beans count, too! Buy or make them without too much

Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour.

Too often, tributes to the home-cooked meal assume every family has a schedule that gets everyone home by 5:30 P.M. And too many recipes treat cooking as a solitary pursuit that requires the cook - still most often Mom - to take time away from other family interactions and chores.

I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.

Pasta isn't just for Italian food anymore. Now there are tasty pasta recipes found in Asian cuisine, and it's emerging as a newfound love for vegans.

Never met an egg I didn't like.

I refuse to believe that trading recipes is silly. Tuna Fish casserole is at least as real as corporate stock.

Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu.

Food is entertainment now. People tune into 'Top Chef,' and they're not trying to replicate the recipes. Anthony Bourdain is entertainment. Instagramming your dishes is entertainment.

Mom cooked a lot of turkey when I was growing up. Turkey meatloaf, turkey burgers, ground turkey shepherd's pie - my childhood was the Bubba Gump of turkey. You'd think I would be sick of it, but when I find gems like Gwyneth Paltrow's turkey meatball recipe, it's as though the fowl is no longer foul to me.

In July and August, when everyone I know is at the beach, I am cooking through turkey, potato, and pie recipes for Bon Appetit's November issue.

I'm really a scientist. I follow recipes exactly - until I decide not to. And then I'll follow something else exactly. I may decide I could turn this peach tart into a plum tart, but if I'm following a recipe, I follow it exactly.

I launched Little Lights of Mine because I was a young, 23-year-old new mom. I was home at the time and looking for direction. I started the blog as a place to just share everything. It quickly turned into a food-based blog where I would share all of my favorite recipes.

What strikes me, the more I cook, is that the best recipes are ones where the basic anatomy is so sound it will survive multiple adjustments. When a recipe has good bones, you can change the seasoning, double the garlic, swap lime for lemon, and it still turns out delicious.

I never really cook from recipes. But the worst is when something turns out great and I can't figure out how to make it again!

Choose recipes like a base recipe; make a big pot of soup and freeze it. From then on, you can take it in any direction. Another day put rice in it, or then put corn or sausages. From there, it's endless.

These food recipes are embedded in cultures. Cooking schools are entirely apprenticeship based.

I'm tired of eating your family's lousy, tasteless recipes, Dad said. Tasteless recipes? My grandmother's rolling in her grave! It's from indigestion.