Quotes About Recipe

You have to have passion when you're finding a recipe for a career. If you love what you are doing, you'll never work a day in your life.

Success Recipe: 2 cups faith, 2 cups love, 1 cup hard work, 1 cup persistence, 1 tbsp vision and a dash of swagger.

I don't have a real recipe with measurements for my chicken stew. I just kind of make it up as I go. I made it for the first time one Christmas when I came home from college. It's guaranteed to cure a cold.

I make a sensational chicken, chorizo and mung bean stew.

There are people who have rabbit stew still, it's quite a dish!

When you have a good stock, you can make a good soup.

I make really good chicken soup, sort of from scratch. I don't make my own stock. I just use a base like a chicken stock, but everything else, all the ingredients, I do on my own.

If you are the kind of person who makes homemade chicken stock on the regular and keeps it frozen in various sized containers for all your cooking needs, I truly commend you. Quality homemade stock will invariably add great depth of flavor and body to a recipe. But it's a luxury, not a necessity - it gilds the lily, as they say.

I do make a good ragu pasta, which everyone seems to like. Or that could be just me talking; who knows what they really think. I actually stole the recipe from my older sister Vera, who also loves to cook. I took all my recipes from her.

I love cooking, and I can make real good rajma chawal. It is a time consuming process and only for the consumption of a select few very special people. Also, I can make delicious mutton biryani, but I must confess I have stolen the recipe from my mother.

A recipe is a story that ends with a good meal.

My earliest memory of cooking is my grandmother showing me how to make chicken gravy on the big combustion stove in her kitchen. I still use Nana's gravy recipe.

Sometimes when I'm making a potato salad I don't boil my own potatoes, I take them straight out of a can.

If the recipe sucks, it doesn't matter how good a cook you are.

Most good chefs believe there is no such thing as too much garlic.

As chef Mehdi Chellaoui says, "I use lemon like I use salt." Mario Batali would agree: if something is missing, it's probably acid.

Don't follow a model that doesn't work. If the recipe sucks, it doesn't matter how good a cook you are.

Hydrolyzed gelatin + beet root powder:

CHICKEN HIGADO PÂTÉ

SHORTHAND Sauté 1 onion, 1T oil till soft; + ½lb ground chicken, 1T oil till brown, + 1lb liver, 2T H2O 6min. Blend meat, 2T pan juices, 4 anchovies, 4 cloves garlic, 4T ghee. Chill.

The secret is to cook the aubergines the day before and let them dry of all the oil they drank in cooking. When you cook aubergine, they eat a lot of oil. It can be very heavy.

If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil.

I love onions. I cook with them all the time.

A recipe is a story that ends with a good meal.