Quotes of All Topics . Occasions . Authors
Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter.
It's important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper will also enhance the flavor.
I suppose more than anything, chefs have gotten better, which is great news, which makes my life a lot easier. I can be a lot more creative in terms of the menu.
I've been in New York for 15 months. Winning two stars in the Zagat number one best newcomer within ten months of opening in New York has taught me a big lesson.
Whenever people are faced with any sort of adversity... they tend to gravitate toward things that make them comfortable, and things that they feel are important.
I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life - every aspect of it.
I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it -- and, more important, I like to give it.
I didn't understand myself well enough be an ambassador to my world, to inspire people to want to cook, to inspire young people to want to come into my industry.
Whether you're on a diet, or you're looking for a go-to one bowl dinner recipe, salads should be thought of as crowd-pleasers, not a dreaded component of a meal.
The perfect recipe for a margarita is 2 ounces tequila, 2 ounces fresh lime juice, 1 ounce Cointreau, and a tiny splash of some kind of an agave or orange juice.
Flavor Five is a book with recipes using five ingredients to possibly be cooked in just five minutes. It will be very user-friendly for the home cook on the run.
Gleaming skin; a plump elongated shape: the eggplant is a vegetable you'd want to caress with your eyes and fingers, even if you didn't know its luscious flavor.
We have fried things in cubes, historically. We tried bars of Hollandaise, we tried different shapes, but it ultimately seemed like the cube was the right shape.
The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough.
My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs.
Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the 'no one knows quite what to do with it' shelf.
Everything tastes better with butter. Meat that has fat in it is tender in a certain way, flavorful in a certain way. It's hard to deny the flavor quotient there.
We've become slaves to words like 'local,' 'fresh,' and 'seasonal.' We all want to be Thomas Jefferson's agrarian hero, but sustainable food is a difficult beast.
I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because they all work, they all have sharp blades.
It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick.
Know who you are and stay true to it. Have a point of view, keep your head down when noise tries to drown out your inner voice, and whatever you do, keep pushing.
The hardest thing for a chef is to become comfortable with what you do. Not to be too neurotic and worried with what you are doing and how wrong or right you are.
Everything has to be done for a reason, and everything has to be done to make sense in terms of running a proper business today, and it's not just about the food.
What a marvelous resource soup is for the thrifty cook - it solves the ham-bone and lamb-bone problems, the everlasting Thanksgiving turkey, the extra vegetables.
The food wasn't very good in the first kitchen I ever worked in. But it was very busy, so I learnt to be fast, absorb pressure, use a knife, and say, 'Yes, chef.'
While I hold my own political views, it's important not to get too wrapped up in individual candidates and personalities, but instead to focus on the real issues.
First and foremost, you've got to make yourself happy. Essentially being who you are is the most important thing. When you're after truth, happiness always comes.
The only way to teach people how to truly do it and do it the right way, is to get those ingredients and kitchen tools in front of them and in their hands to use.
The usage of proper salt is really just a small piece of education. However, I want people to really get the proper nutrition from food for them and their family.
I always tell people that they are really the critics. If people come three times a week to your restaurant they are the ones who find something they really love.
Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple.
Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes.
I find myself hoping I can get on a TV show, and then people from Oklahoma will come to my restaurant. Then I'll be able to make enough money to open my own place.
There are so many great things about this business. Almost everybody is on the same team. It is all for one-friendly competitiveness. No one is out to hurt anyone.
I had a holiday job in a kitchen, but I think well draw a polite veil over that. There was nothing joyous or creative about it. And none of this helped my studies.
Development is where my heart is focused because eating is the only thing that we do that involves all the senses. We eat with our eyes and our ears and our noses.
I never get tired of talking about food. I do getting tired of fighting governments when they are so clearly not putting the best interest of the children forward.
With their bright color and fantastic balance of acidity and sweetness, tomatoes are a natural refresher and the perfect element for meals on warm and sultry days.
I don't think about whether people will remember me or not. I've been an ok person. I've learned a lot. I've taught people a thing or two. That's what's important.
My flight time is important to me; I actually prefer a longer flight to a short one. That way I have time to read a book, watch movies, and think about new dishes.
Have you ever been to Mexico City and haggled with the locals over souvenirs? Well, in Peru, you had to negotiate like that to get the freshest fish at the market.
I'm a professional cook. I've worked with other cooks from all over the world, but my family is not that way - they're always lived within 25 miles of my hometown!
In '71 or '72 I returned to New Orleans and stayed there. I started cooking Louisiana food. Of all the things I had cooked, it was the best-and it was my heritage.
I am passionate about exploring the confluence of environmental and human health. I believe that the goals of conservation must constantly revisit a stated purpose.
One thing you don't want to do as a host is be running around all evening. Do as much as you can ahead of time, so all you have to do is grill the main ingredients.
Every time I baked cookies for people as a kid, it made me so happy. But when I was in culinary school and working in fine-dining restaurants, that was not a thing.
I think my biggest heartbreak was when I just couldn't get an American cheese cake/pie with a saltine cracker crust and green tomato sorbet to work out in my favor.
I had a holiday job in a kitchen, but I think we'll draw a polite veil over that. There was nothing joyous or creative about it. And none of this helped my studies.
If I can give you one strong piece of advice, when you go away for that romantic weekend, whatever you do, do not accept or take the upgrade to the honeymoon suite.
One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is to grin and bear it if it cannot be fixed.