Quotes About Cuisine

I'd love everyone to try authentic Italian food.

I love new restaurants; I love trying out new foods.

Generally, Italians just eat better. They're not doing that thing where they're eating two or three hundred grams of pasta. They're never eating a carbonara sauce with a tub of cream in it.

Sometimes I miss hamburgers, I should say that. I miss the tuna pizzas at Mercer Kitchen.

Albacore tuna has a mild flavor that's delicious served raw or seared briefly on the outside so that it's still rare on the inside.

Vitello tonnato is a classic dish from Italy's Piedmont region that, frankly, sounds patently insane: veal slices dressed in a creamy sauce made from canned tuna and capers. The brain may say no, but the mouth disagrees.

One of my favorite ways to eat albacore is tuna poke.

The Chinese are much too sensible to like turkey - come to think of it, I don't think I've ever encountered turkey anywhere in East Asia, either in a market or on a menu.

I have an affinity with Mediterranean cuisine. Spending a few summers in Italy, France, Spain and Turkey, there's something brilliant about freshly caught fish, slashed, scattered with a few herbs, a squeeze of lemon, a slug of good olive oil, then thrown on a grill.

Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.

Albanians love topiary and fancy doors. They speak Albanian, an Indo-European language with traces of Greek and Latin - and the lek is their monetary denomination, which trades at one hundred to one on the dollar. Their food is excellent, a melange of Greek, Turkish, and Italian cuisine, all very fresh and legume-y.

Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own.

Often we eat squid fried, so it's fun to grill it for a change. To grill squid, slice the cleaned bodies open into two flat pieces and thread them, along with the tentacles, onto skewers, then grill quickly over a direct fire with the coals as close as possible to the grate, turning the squid several times.

It turns out, from what I hear, that roasted fruit bats are delicious.

I grew up and fell out of love with hunting, though I still appreciate the meats I grew up eating: braised rabbit, pheasant jambalaya, snapping turtle soup, and venison backstrap with eggs.

My favorite thing to do in a new city is find new fast food. I seek it out. I'll tweet and ask people what their favorite local place is, and if I get four or five with the same answer, then I'll check it out.

I grew up in Doraville, Georgia and I ate barbecued ribs and chicken fried steak, and all kinds of cheesy grits, you know, and I never even thought twice about it.

Just how could a nation often be great if it's bread tastes want Kleenex.

Why should the Marquis de Cussy wage war on soup? I cannot understand a dinner without it. I hold soup to be the well beloved of the stomach.

dined on trout and truffles in the Bois de Boulogne beneath chandeliers that hung from the chestnut trees

1. Patella cuisine

I love spaghetti and meatballs... I eat a lot.

But the real star of the evening is food.

A thick carrot soup, green salad, lamb chops and mashed potatoes, cheese and fruit, a chocolate cake.