Quotes About Recipes

Doing the weekly shopping, I stock up on stir-fry kits, Amy's meatless burgers, and armloads of onions and garlic. I put onions and garlic in everything.

Although I may not know a lot about football, I do know a lot about food! As a result, not many people ask me to join their fantasy leagues, but they will come to me for suggestions on what to serve for guests for a weekly Sunday get-together.

There are people who claim to be instinctive cooks, who never follow recipes or weigh anything at all. All I can say is they're not very fussy about what they eat. For me, cooking is an exact art and not some casual game.

I found that preparation is everything when you cook.

There are really only so many foods and so many ways you can prepare them.

The way to entice people into cooking is to cook delicious things.

Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them.

When I wrote 'Barefoot in Paris,' I wanted to make simple recipes that you could make at home that tasted like French classics.

I have memories of my grandfather Kirkman making mashed potatoes that were so good because they tasted like a bowl of butter. I love my mom's brownies. My favorite thing about both of those recipes is that someone else made them for me.

I write in the morning - and then I'm always experimenting and tasting recipes for the books.

I keep everything in Notepad: shopping lists, to-do lists, recipe tasting notes, my blog content calendar, recipe inspiration, blog-post drafts.

The Southern Christmas is rich in its traditions, its own beauties, its own recipes and notions and yes, peculiarities. It is why, no matter where we live in the world, we yearn to come home as time draws near. It is more than a cliche. The Southern Christmas is not one of television advertising. It is a sight better than that.

But what I hope is this: that you find a few [recipes] that will add to the wonder, love, and sacredness of your life. Those are the ones to follow. Those are the ones to keep.

No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.

There are other ways of finding satisfaction, recipes for human happiness, enjoyment, dignified and meaningful, gratifying life, than increased consumption that increases production.

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.

Although her book did include compelling recipes for scrapple, ox cheek, and baked calf's head and tips for the preparation of raccoon, possum, snipe, plovers, and blackbirds (for blackbird pie) and "how to broil, fricassee, stew or fry a squirrel," it was much more than just a cookbook.

The biggest seller is cookbooks and the second is diet books — how not to eat what you've just learned how to cook.

I get a lot of Tweets from fans of 'The Great British Bake Off' asking me questions about different recipes or baking techniques, and I do enjoying getting back to people whenever I can. But as soon as I get home, I always make a point of turning my phone off, as I think it is really important to be able to unwind at the end of the day.

If you consider each individual tin as just the building block for a larger recipe, it doesn't really make much difference whether it comes from a tin, or whether it's fresh because it's just being used in a lot of other things.

The problem is that there is many great chefs and many great cookbooks, but none of them work at home.

I love learning how to make new dishes.

That said, there are certainly still cooks out there who make fantastic historical cornbreads, though the old recipes have often been changed to include modern techniques and ingredients.

Jeff Smith was the Julia Child of my generation. When his television show, 'The Frugal Gourmet,' made its debut on PBS in the 1980s, it conveyed such genuine enthusiasm for cooking that I was moved for the first time to slap down cold cash for a collection of recipes.