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Kosher salt, eggs and flour. These are the building blocks of everything. Kosher salt, above and beyond everything.
I profoundly believe that the power of food has a primal place in our homes that binds us to the best bits of life.
We opened a shop in Rotherham which does free demonstrations every day, six days a week and it's been very popular.
I think when dishes have a certain amount of acidity, really they are very alive. And I love things that are alive.
For food to be romantic, it should be light. Too many times people plan a romantic meal, and the food is too heavy.
Lambruscos have been misrepresented by industrial versions that have the soda pop flavor they think Americans want.
A cookery book should be there for inspiration. Recipes should be a guideline, and they shouldn't be cast in stone.
My father loved to take us on historical vacations, and you should have seen the stares we received in East Berlin.
My father was a big influence - it was very important to him that we traveled, and he gave me my strong work ethic.
The passion of the Italian or the Italian-American population is endless for food and lore and everything about it.
Protein has been intensely over-represented on the plate. Now, the garden should be the main drag for main courses.
I also have a lot of preserved foods, things that will keep for a long time like dried fish, seaweed or lotus seed.
I make milkshakes at home, but the two best are at at Gulfstream and Disney's Soda Fountain on Hollywood Boulevard.
I call all chefs cooks. They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.
I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or anything else.
Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking.
Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses.
Food culture is like listening to the Beatles - it's international, it's very positive, it's inventive and creative.
I feel that if Jacques Pepin shows you how to make an omelet, the matter is pretty much settled. That's God talking.
I'm a decent cook; I'm a decent chef. None of my friends would ever have hired me at any point in my career. Period.
I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.
Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?'
Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods.
Do not let the word tripe deter you. Let its soothing charms win you over, and enjoy it as do those who always have!
If you have a sweet tooth, you'll have a sweet mouth when you're done, because all your teeth are going to be sweet.
The solutions the non-profits are trying to provide aren't keeping pace with the problems they're trying to survive.
When I was young, they said in the future that you'd just take a pill and never have to eat. That will never happen.
Without a doubt, one of my favorite American ingredients is blue crabs, a true delicacy! And a great value, I think.
In 2010, I created World Central Kitchen as a way to try and help find solutions to many of the food issues we face.
Food, like the people who eat it, can be stimulated by wine or spirits. And, as with people, it can also be spoiled.
You should just feel comfortable with food and your own culinary culture, whatever your mother and grandmother know.
Thanksgiving is one of my favorite American traditions. I quickly picked it up when I moved to the U.S. from Sweden.
I'm a big believer in the negligee, that nearly invisible screen standing between you and the object of your desire.
Not only are pasta dishes delicious, but they are also great, easy options for a quick dinner during a busy weekday.
Everyone makes pesto in a food processor. But the texture is better with a mortar and pestle, and it's just as fast.
Part of being a good chef is being able to work well with others and make things work under different circumstances.
A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.
I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango. It's just too much.
Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour.
Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food stores or online.
I lurched away from the table after a few hours feeling like Elvis in Vegas - fat, drugged, and completely out of it.
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.
I wasnt using college as a stepping stone to law school or some other career. I just wanted a liberal-arts education.
I don't know how to put this gently, but I'm trying to tackle the biggest question of all, which is the God question.
I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
If you're going to be a vegetarian, limit yourself to food from a place you can go to in two hours and just eat that.
One of the greatest pleasures of my life has been that I have never stopped learning about Good Cooking and Good Food
A lot of parents ask me how to get kids to eat more vegetables. The first thing I say is that it starts from the top.
I am not a multimillionaire. I dont own a yacht or a Ferrari. I live in a 60-square- metre flat. My needs are simple.