Quotes About Cuisine

There is no yellow cheese in Mexico!

My staple food include Aloo gobhi ki sabji and yellow daal, and on Sundays I usually just have rajma chawal.

Can I eat bugs? Yes no problem.

Yes, beef is what was for dinner last night. Tonight it will be my dinner, and it will continue to be.

Greek yogurt with some olive oil stirred in can transform many dishes.

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.

My favorite Polish foods are the soups, and particularly the sour soups, which I don't think I've ever had anywhere else. Zurek, sour bread soup, as well as chlodnik, a cold soup made with beetroot and yogurt, are really unique to Polish cuisine.

Definitive statements get people riled up, which is why I usually moonwalk away from them, but here goes nothing: You cant eat a South Asian meal without raita. Raita is the savory yogurt condiment thats served alongside everything - from Pakistani lamb biryani to Bengali shami kebabs and South Indian okra stir-fry.

Whether were eating tacos at a roadside stand outside of Houston, or having barbecue somewhere down south, or beautiful fried eggs in New York City, theyre regional specialties that remind us of the history of this country, and the bounty it has to offer.

I've been all over the world. I love New York, I love Paris, San Francisco, so many places. But there's no place like New Orleans. It's got the best food. It's got the best music. It's got the best people. It's got the most fun stuff to do.

When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more really, really good food than perhaps I'd like to. So many of my friends are really good chefs. It's kind of like being in the Mafia.

After attending The Dalton School and then Vassar College, I began cooking in New York City restaurants helmed by Anne Rosenzweig, Joachim Splichal and Thomas Keller.

In America, people think being South Asian is still kind of exotic. When you go outside New York and Chicago and L.A., there are people who have never tried Indian food... they've never even tasted it!

I love Rome for their calzones and New York City for the variety of quality eateries, but I absolutely fell in love with Miami for the stone crabs at Joe's just off Ocean Drive - the best I've ever had, and the Cajun food. The steaks out there are colossal - it's like having a shark and a cow on your plate.

No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.

My favorite way to cook a clam is in chowder. I was a New Yorker for 20 years, and I always loved tomato-based, celery-heavy Manhattan chowders.

And roast beef and Yorkshire pudding is my personal signature dish.

They do not eat Yorkshire pudding on Sunday in Iowa.

Whenever I go abroad, I never return home craving roast beef and Yorkshire pudding or fish and chips. Instead all I really want is a particularly good lamb dopiaza.

Being northern, my girls are big Yorkshire pudding fans and they have gravy with everything.

My mom can cook really good Cuban food, so we go eat there on the regular. And the Cuban coffee - you know how you drink coffee at a really young age.

As a chef, I love to travel and taste different cuisine styles and different flavours.

I take a cooking class everywhere I travel. I find it's the best way to get to know a culture.

I wanted to see how flavors, spices, and grains traveled back and forth along the Silk Road and were interpreted by a multitude of cultures' palates.