Quotes About Flavors

I'm from Switzerland, so I grew up with great chocolate.

people make good choices in contexts in which they have experience, good information, and prompt feedback—say, choosing among ice cream flavors.

By a decade after the 1521 fall of Tenochtitlán, the Mexican natives had already adopted a new set of flavors into their existing large assortment. There seemed to be an "absence of strong cultural resistance to the introduction and use of foreign plants," as one researcher found recently when he tried to discover what had become of so many of those pre-Columbian crops in modern Mexico.11

But her relationship with food was all about being Carmen of Seville. It was her truth, her statement to the world. And she didn't care if she had to use her beauty queen smarts to get people too take a bite- because once they had a taste of her flavors, of the garlic and olive oil and pinches of smoked paprika, pimentón ,they would know. Carmen Vega wasn't just another pretty face. She was an artist.

Four hours later, Gus, Carmen, and Oliver shared a celebratory bottle to toast the best meal they had ever cooked on the fly: plates of paella-inspired risotto with clams, salt-crusted trout with fennel, thinly sliced Wagyu beef with thyme butter, and a trio of cream puffs flavored with ginger, green tea, and chocolate-chili, among other dishes.

Once the danger of frost had passed she could plant her herb garden: creeping thyme, dill, sweet basil, hyssop, French tarragon, and bronze fennel. All wonderful flavors and scents added to her dishes.

Italian food is all about ingredients and it's not fussy and it's not fancy.

I like to eat and I love the diversity of foods.

The candy bars in their paper wrappers also had interesting names such as "Nummy Bar

Chicken Puttanesca Pasta Bake

Rue, sage, rosemary, gilvers, gromwell, ginger, mint, thyme, columbine, herb of grace, savoury, mustard, every manner of herb grew here, fennel, tansy, basil and dill, parsley, chervil and marjoram. He had taught the uses even of the unfamiliar

Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.

Number of empty Ben & Jerry's containers: 3 -- two mint chocolate cookie, one plain vanilla. (Who buys plain vanilla ice cream from Ben & Jerry's, anyway? Is there a greater waste?)

At the start of each week, I generally cook a box of quinoa, and while it's simmering, I saute onions, garlic and any veggies I have on hand in a separate pan. I season the vegetables with Spike, a seasoning blend my mom always used when I was growing up, or a little Bragg Liquid Aminos. I always add crushed red pepper and chopped fresh herbs.

My weekend treat is Mexican food, definitely. I love nachos and burritos.

Anyone with a fondness for intricately flavored, carefully measured cocktails and entertaining at home knows how poorly the two mix.

I do like potato chips, French fries and Barney's burgers in L.A. with seasoned curly fries.

I really dislike flavoured potato chips, and so I always insist on just potatoes and salt, y'know? But that's not weird.

I'm happiest with Indian veg food, especially potatoes. I love anything to do with potatoes!

I love a good paella, so I'd love to be able to know how to cook one.

I love to cook, and both Pancham and Gulzarbhai loved to eat. Gulzarbhai loves my karela ghosht and my Bengali kheer.

I think people know that I love food, but maybe people don't know that I cook a lot.

I really like to cook.

I'm trying to learn how to cook.