Quotes of All Topics . Occasions . Authors
Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure.
Original, in French: La bonne cuisine est la base du véritable bonheur. English: Good food is the foundation of genuine happiness.
If you just think exclusively about what would be the best tasting or the most profitable, you're just not seeing the big picture.
Well, cooking starts with shopping. If the ingredients are not good, you don't do it. Just change your mind and do something else.
My father has said a hundred times, and I have paid attention, that it's stupid to let money be the reason you don't do something.
There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.
Now that I've got kids, it's become really important for me on the health front to try to buy as much organic produce as possible.
For me, it's the ultimate to be able to nurture and nourish someone. They trust you. It's a basic form of intimacy in a community.
The same ten dollars you spend on lunch is all it costs for City Harvest to feed 37 kids who are hungry. That's pretty astounding.
I like cast iron coated with enamel for longevity and forgiveness if I happen to take my eyes off the prize while pouring Chianti.
Bringing your kids into the kitchen doesn't require you to be a top chef; only time and maybe a willingness to get a little messy.
My parents immigrated from Italy and spent 40 days and 40 stinking nights on a boat so we didn't have to eat things like gizzards.
I think steak is the ultimate comfort food, and if you're going out for one, that isn't the time to scrimp on calories or quality.
People have been manipulating food ever since they realized cooking a whole animal was difficult. Cows don't come in hot dog form.
When ramps are in season, we pickle a bunch of ramps and fold that into soup. Pickled pearl onions are great chopped up or pureed.
Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor.
I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has been raised.
The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.
Usually, cheap food is not nutritious. You're feeding people, but you're not really feeding people something that is good for them.
In that sense, what a great way to live, if you could always do things that interest you, and do them with people who interest you.
Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.
I'm a comic nerd. I'm a former serious collector for much of my childhood and early teen years I wanted to draw underground comics.
Failure gets a bad rap, but I'd like to change that. Failure is necessary. Let it in. Chew it up, and use it as fuel for your soul.
In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu.
I spent time at my grandfather Dino's gourmet store where he brought in chefs from Naples to cook. I thought of them as rock stars.
I played the guitar and thought that was what I was going to do as a career. I still record music that is played in my restaurants.
There are so many issues in our oceans - like the near extinction of blue fin tuna - that should be taken more seriously worldwide.
Fight the staggering rise of type-2 diabetes by simply learning to cook healthy fresh food - it's fun, and it could save your life!
Basically, we're taking a product that would be sold in the cheapest way for dogs, and after this process we can give it to humans.
I think every chef should have a food truck. It's a good way to test the markets, to invest in meeting the future restaurant goers.
It's fun to get together and have something good to eat at least once a day. That's what human life is all about - enjoying things.
If you're in a good profession, it's hard to get bored, because you're never finished - there will always be work you haven't done.
I love Thanksgiving because it's a holiday that is centered around food and family, two things that are of utmost importance to me.
I had great schooling, and my parents were always in front of me, or next to me, or behind me, making sure I had whatever I needed.
A lot of people don't enjoy their job, they may even hate it, but I am lucky enough to be able to make a living through my passion.
At the end of the day, when the food has all been served and savored, what's left is your connection to the people around your fire
I think the patterns are set very early when the kids are young. But at the same time, there are some flavors kids just don't like.
Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying.
Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff.
Good food is a right, not a privilege. It brings children into a positive relationship with their health, community and environment.
I'm a pretty decent writer. It comes easy to me. I don't agonize over sentences. I write like I talk. I try to make them good books.
My mom had Julia Child and 'The Fannie Farmer Cookbook' on top of the refrigerator, and she had a small repertoire of French dishes.
I'm not the type of person to eat big hunks of meat. I think people are starting to realize that great things come in small batches.
I was an infamously picky eater as a child but also had an infamous sweet tooth. All I wanted was dessert for every meal of the day.
When you meet the farmers and go to the farms, you see that they treat their animals like they're family. It makes a big difference.
I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef's a fat pig.
My palate is simpler than it used to be. A young chef adds and adds and adds to the plate. As you get older, you start to take away.
I work with companies like Audiostiles to put together mixes for my restaurants. I even created a soundtrack for my television show.
We had a happy marriage because we were together all the time. We were friends as well as husband and wife. We just had a good time.
I'm very much for making everything safe. The more natural the means we use to raise our vegetables and get rid of bugs, the better.