Quotes About Cuisine

I love cooking vegan. Anybody can come in any time to any of our restaurants and get a vegan meal or a gluten-free meal as well.

Given that southern Italian pasta-making doesn't incorporate the richness of egg yolks like they do in the north, even the basic hero of Italian cuisine - pasta - is vegan.

There is great food in Vegas.

When I first went to Las Vegas, I thought I would never go to Las Vegas; you can't get anything. But then I realized that they were trucking in almost everything; you could get a lot of your product, and I think that's why a lot of chefs actually went there.

I've discovered the burger is a crazy thing in Vegas, but I was one of the early chefs to do a lot of burgers.

Having payesh and five types of vegetable fries is a must in our house on birthdays. It is a kind of ritual.

Down South, even our vegetables have some pig hidden somewhere in it. A vegetable isn't a vegetable without a little ham hock.

The thing about Mongolia is that it's incredibly difficult to grow vegetables there, so mostly we ate muttony stews.

It is easy to go vegan in Palestine, which is where I quit eating food with a face. The vegetables and spices are one of a kind, and you don't even miss the meat.

Primarily I'm a meat man, although once in a while I toy with a few vegetables.

Toum is a staple of Lebanese cuisine, and more than just another condiment. This garlic sauce is great for stirring into soups and pasta, marinating chicken, and tossing with roasted vegetables; it adds an energetic punch of garlic to anything without requiring the hassle of peeling and mincing.

I will never turn down a good plate of hummus or falafel or shawarma. I just never will. You know, what I really loved in Israel was that at the time, at least, I could buy so many fruits and vegetables there for very inexpensive prices.

I was possibly the first to showcase Chinese ingredients. So I was one of the first to say, 'Hey, you do not have to use imported vegetables to make it good.'

Italian food is simple and healthy, and it's easier for a vegetarian to choose something from the menu.

I'm vegetarian, so it's difficult for me to eat Tourtiere.

I'm a foodie, and since I am a vegetarian, I am going to try Lucknow ki chaat. I have heard a lot about it.

India introduced Britain to vegetarianism - see Tristram Stuart's excellent first book on this - and it is possible, indeed all too easy, to be a vegetarian in India and eat extraordinarily good, varied food every day, with very few 'repeats.'

I'm not a vegetarian.

I would make a poor vegetarian because I adore meat.

I live in Texas, man. It's hard to be a vegetarian down here.

Vegetarian' is just another word for 'bad hunter.'

When a dish really hits a nerve with the American palate, it can really take off across the entire country, facilitated by food vendors' freedom to copy good ideas.

Although the plantain is a staple ingredient in cuisines around the world, its not as popular in America as the banana just yet. However, with its limitless versatility, the plantain should make its way into your cooking repertoire if it hasnt already.

When I lived in Greece and off the coast of Italy, I enjoyed a branzino dish so much that I created my own version.