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I mean, my family liked eating, but I was one of those kids who, you know, I hated fish until I was probably in my early 20s. When I went to college, I had no idea how to cook.
Nobody cooks anymore. To me, to watch your parents cook, and to have a house that smells warm and delicious, is a very vital memory that I think kids don't really have anymore.
The secret is to cook the aubergines the day before and let them dry of all the oil they drank in cooking. When you cook aubergine, they eat a lot of oil. It can be very heavy.
When I wrote 'Fast Food My Way' in 2004, I hoped that my friends would prepare my recipes. Now, more people cook from that book than any other I've written in the past 30 years.
I like how TV used to be - 'Boys from the Blackstuff' and 'Play for Today', instead of 'Stars in Your Eyes' and 'Celebrity Come Cook With Me' or whatever. I hate all that stuff.
Each season, my balance gets worse, and sometimes I fall. I no longer cook for myself but microwave widower food, mostly Stouffer's. My fingers are clumsy and slow with buttons.
A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick is to cook them just right: not over, not under.
I'm not a particularly good cook. Part of it is that it is the kind of cooking anybody could do if they bothered. It's improvisational. I cook with whatever I have laying around.
I'm gonna open a small restaurant on the beach in Mexico. We're only gonna have a few tables, and we're only gonna cook what's fresh that day. We're gonna get back to the basics.
My parents were born in Norfolk and spent their early years working in the big houses of that rural English county, my mother as a cook and my father as a handyman and chauffeur.
For my birthday my husband learned to cook and is cooking one day a week for me. But he only likes to do fancy dishes. So we end up with weird, obscure things in the refrigerator.
You don't have to stick with these recipes. They're guides. As I say, they're a way in. Have fun with them. It's an easier way to cook in a busy life, once you get the hang of it.
I love to feed people, and I like to cook food they want to eat and food that will be good for them. I try to cook them things that are lower in fat and see if they will eat them.
I've learned to cook, I've got 'Lean in 15' cookbooks - I even make my own sauces. If I have lasagne, it will be homemade with the sheets. It's a little bit geekish but I enjoy it.
From the start, there was unanimity about my arrival at Manchester City. The coach, the executive director Garry Cook, and chairman Khaldoun al-Mubarak - I felt everyone wanted me.
Food is a big part of my culture, so everyone knows how to cook. When I came to America and asked a babysitter to softboil an egg for my son and she didn't know how, I was shocked.
If you didn't know that I am an actress, I don't think you could tell from my lifestyle. I cook and cook and cook. I like to be with my daughter. She's 16, so of course I bore her.
The only projects that excite me have to be tied to some aspect of social change. No matter how beautiful, a coffee book doesn't exactly move you to change the way you cook or eat.
I love to cook. My dad's a really excellent cook and his style is: Look in the fridge and make whatever there is with whatever ingredients you have and I like cooking like that, too.
I have never been so calculating as to sing some Barry White song to get a girl. But I do think it's very romantic to cook dinner and sit around the piano at night and sing together.
I'm away so much I've had to learn to cook, and I find it relaxing after filming. I make stews and liver and bacon, and an Italian mate taught me how to make a mean puttanesca sauce.
I don't want to talk too much about the nitty-gritty of writing. It's rather like a pressure cooker with a certain amount of pressure in it - the more you let out, the less you cook.
In my district back in Texas, significant because we have a big solar panel production plant in Keller, Texas, we have a wind turbine plant in Gainesville, Texas, up in Cook Country.
If kids cook with you and participate with you, to me that makes them more apt to eat the food. They feel like they made the dish; they want to taste it. It's special, It's an effort.
When I moved to Paris at 16, I held a dinner party in my first apartment and served only red wine, French fries, and mashed potatoes. Unable to cook, I relied on people taking me out.
I have always lived an ordinary life, and always will. It's who and what has to do with my job that makes it 'unordinary.' I cook, go to the supermarket, pick my children up at school.
I love to cook and I know a lot of people watching love those segments, but so often they feel rushed to me. If we give 'em a bit more time to breathe, people will get more out of them.
I like the skill set required to be an outdoorsman - to cook food over fire and to climb rocks without ropes, to move around using nothing but yourself and maybe some rudimentary tools.
The qualities of an exceptional cook are akin to those of a successful tightrope walker: an abiding passion for the task, courage to go out on a limb and an impeccable sense of balance.
I'm very Italian, so I love cooking for friends. Whether it's Valentine's Day and my boyfriend and girlfriends' boyfriends are away, or someone's in town, or someone had a baby, I cook.
A big thing that gets people in trouble in the kitchen is not reading the recipe from start to finish before you cook it. Before you start anything, read through the entire recipe once.
People called me a hoodlum and a thug. But they didn't tell you I was a carpenter, an architect, a stand-up comic - even a bartender. And a barbecue cook. But they didn't tell you that.
Monkeys don't enjoy or appreciate flavours. Experts have told us that human beings are the only beings that can appreciate food at this higher level and the only living beings that cook.
I remember being a young boy in Spain and watching my parents cook. We didn't go to a lot of restaurants because we didn't always have the money, so cooking at home was just what we did.
I actually struggled through teaching myself to cook because I'm completely ignorant in the kitchen. So I did really macho things like trying to make my own curry. Really hardcore stuff.
Growing up, I had a very busy social life. It wasn't until I was a sophomore in high school that I asked Mama if I could come into the kitchen and have her teach me how to cook something.
My mother-in-law is an awesome cook, but I have grown up eating the food cooked by my mother. I must say that both of them have their own area of specialisation, when it comes to cooking.
However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and I've been a really enthusiastic home cook for a long time. It's just something I'm passionate about.
If somebody doesn't want to cook at home or has more family members than they have room for, then it's great to be in a city that's got restaurants that are actually busy on the holidays.
Everybody can cook. You don't have to do anything fancy. You can do a nice antipasto spread with sardines, anchovies, some meats, marinated vegetables, fruits, cheese, nuts, and crackers.
I like to play board games a lot with my girl, things like that. We attempt to cook. And even if it goes wrong, it doesn't matter because it's the time you spend doing it that's important.
My husband is the cook at our house. I can make dessert and salad, but I stay away from meals. He makes amazing omelets, fish, and grilled vegetables like Brussels sprouts and cauliflower.
You know, not everybody can afford to pay $58 for prime rib or $650 for a bottle of wine. My friends and I cook for regular families who worry about feeding their kids and paying the bills.
I don't cook very often but when I do I try and make Georgian food. I made a hinkali recently, which is like ravioli but is the size of your palm, with meat in the middle and thicker dough.
And if you had an, an opportunity to have a hot meal, you did. That was the cook. But you didn't stop and say, This is dinnertime and Oh wait it's five o'clock, it's time to eat for supper.
I cook a very exotic Hyderabadi rice dish called Hyderabadi biryani, which takes an entire day to cook, and the last time I cooked it was multiple years ago, but someday I'll cook it again.
Pot Noodles are my true love because I don't have to cook them. I have a ritual: take one pot noodle, add a teaspoon of chilli flakes and half of salt, plus all the seasoning it comes with.
My sister is a masseuse, so we trade - she gives me massages and I give her prepared meals. It's a great system I'd recommend: Cook or babysit for a friend in exchange for one of her skills.
My general rule is that if everyone knew how to cook fresh produce from their local area, and Monday to Thursday within 20 minutes, you know, there's millions of recipes out there to be had.
My grandmother Dora taught me how to cook. She's from a small town in West Virginia called Milton. I would pull a stool up to her kitchen counter after school. My love of food started there.