Quotes About Flavor

I'm pretty awesome at making salad dressings.

Salt is a more-ish sort of thing. But it can be a bad thing if there's too much salt. It's awful.

I can make a mean Kachchi Biryani, and sometimes I bake it, too.

I definitely enjoy my barbecue.

I wish I knew the flavor of my happiness.

Your flavor in my mind swings back and forth between sweeter than any wine and as bitter as mustard greens.

I think there is a real misconception about Indian food being super spicy. And I know that's because when you go into an Indian restaurant, it is pretty spicy. But it doesn't have to be. In fact, my husband can't handle a lot of heat. I've had to temper my cooking so that he can eat with me.

When baking, follow the directions. When cooking, go by your own taste.

A lobster bisque ought to be the crowning glory of the potager. And this one was excellent. Silky as a gigolo's compliment and fishy as a chancellor's promise.

Meat has become a passion for me.

Grilled salmon and brown pasta works for me every time.

My favourite meal is probably chicken with penne pasta and pesto.

I am an expert at applying premade pesto to pasta.

If I really don't feel like cooking, I have a bowl of lentil pasta with Rao's jarred sauce.

I like making adobo, because it's easy and it keeps in the fridge for a while. Or I'll make pasta with bolognese - something I can make a big batch of and can keep eating for the rest of the week.

Cooking at home has made my pantry work harder than ever, and I'm constantly turning to ingredients that I know will add maximum taste-bud payoff with minimal fuss.

I must admit - I don't really like peanut butter.

I don't like peanut butter and jelly that much.

French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food that we think of as elite didn't start out that way.

I can't do coffee, but I can do Dr. Pepper.

I'll cook a batch of brown rice or quinoa and keep it in the fridge, so when I get hungry, I can easily dress it up with olive oil, lemon, and salt and pepper, and then add veggies.

If you're at a restaurant and someone asks, 'Fresh pepper?,' the answer is yes. When people shake off the fresh pepper, they clearly have no interest in living a full life. Same thing goes for grated Parmesan. Why would you turn that down?

My least favorite ingredient to cook with is black pepper.

Freshly grated nutmeg over fresh pasta with truffle oil is simple perfection. It's also integral in any good bechamel or chai mix.