Quotes of All Topics . Occasions . Authors
The key to good grilling is to recognize that you are setting yourself up to cook in a whole new environment. This is actually one of the main purposes of grilling - to get yourself outside.
A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.
When I was at the Cordon Bleu things took hours and hours and hours to make. And they were beautiful dishes - and I know how to cook that way - but I was like, 'no one is cooking like this.'
The perfect way for an angler who loves to cook to show off his fish is serving it whole, fresh off the grill, with crispy skin and moist flesh. Problem is, that's not usually how it happens.
My first school play was 'Perkin and the Pastry Cook' that my primary school put on, and I played a boy, and it was so much fun, and I'd love to play a boy again. I think that would be great.
I'm often drawn in by a description of a woman thinking something familiar that's never been articulated before, as in Diane Cook's 'Somebody's Baby' or Nina Berberova's 'The Tattered Cloak.'
I be thinking sometimes, maybe I'm just too hard on people. Maybe I want too much. But no, I don't. All my granny did was cook for me, tell me that she love me, gave me hugs every now and then.
To be honest, 'Ready Steady Cook' was a great opportunity, but I did compromise myself. I was stood there quizzing chefs on what they were doing when I knew exactly what they were doing and why.
Men are more mechanical when we cook. Women are more attached. They cook it with feelings. From personal experience. The feeling a female chef puts in the food places her way ahead of men chefs.
For Sunday breakfast, I make orange and ricotta pancakes, crepes and eggs. You know men, we usually go for breakfast because it's the easiest thing to cook and then we try to make it seem fancy.
I often go to lunch meetings with my agent, a gallerist or a casting director, but if not, I stay at home and prepare my own food because I love to cook. I'm great at pasta, fish and nice salads.
Women always try to see the one good part of The Weird Guy because the dating landscape is so bleak. Women will say, 'He's very odd, but he likes to cook. He's creepy, but he makes good pancakes!'
I get to know whatever is written about me through social media. But I don't take it seriously, because if someone has taken out time to cook up stories about me, I must have done something right.
I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.
No one asks the cow or the chicken where it gets its protein. I eat about 4,000 or 5,000 calories a day, and I cook for myself. I also have a line of cooks that work with me - some raw, some vegan.
My grandfather gave me inspiration to cook, and love food and flavors. My Aunt Raffie, gave me creativity and the inspiration to create new things. My mother inspires me to find simplicity in food.
You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts.
No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, and the wisdom of cookbook writers.
My kids love Ibiza and we feel committed to it because we keep coming back to the same area. People recognise us in shops now and we have a social life here. We cook at home and have friends around.
I buy extra virgin olive oil by the case (much less expensive this way) and reach for it several times a day. I use it to marinate and cook my protein, saute my vegetables, and drizzle on my salads.
Eventually I just want to live a normal life. I want to get married and have children and cook, wash... all the things that I do now. My background is very normal and steady, and that's what I like.
Stars was really good training. You know, we would come in at noon, and, you know, we would learn at that time what we were going to cook that evening. And, you know, there wasn't a set menu per se.
I would love to do a western. I would love to play an explorer. That is always something that has really captured my imagination since I was a kid, like James Cook or Magellan or Earnest Shackleton.
Age focuses you. You are much better concentrated. There's more time when you travel less, don't do book tours, avoid interviews or public appearances. You walk the dogs, fish, hunt, cook and write.
Getting to perform at the Carlyle, following in the footsteps of women like Elaine Stritch, Barbara Cook, Christine Ebersole, Kelli O'Hara, and so many others, is nothing short of a dream come true.
25 years ago, when I started in New York, I had the pleasure to cook for Andy Warhol. At the time, I could have traded art for food - I should have done so, because I could get his work for nothing!
The biggest thing you can do is understand that every time you're going to the grocery store, you're voting with your dollars. Support your farmers' market. Support local food. Really learn to cook.
My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I eat rice and beans. We have a place in Mexico, but people think I'm the quintessential French chef.
I think tripe is maligned. It's wonderful stuff, but everyone goes 'urgh.' You have to wash and then cook it, very gently braise it, for eight hours. It uplifts you but steadies you at the same time.
Some people don't have a home or a place where they can cook a warm meal, and so we're thankful for the generosity of YG and the 4Hundred Waze Foundation to feed the community in the city of Compton.
I really didn't have an interest in being in the kitchen until after I was married, when I was 18. It didn't take me long to realize that Mama was not going to show up at my house every day and cook.
My parents tended to cook big batch food because there was always the possibility that other children would turn up with their carrier bag and shoes and we had to gently bring them out of their shells.
I love soup 'cause I don't like to cook. It's so easy to prepare, and it fills you up and gives you all the nutrients you need. It's a well-balanced meal, but you don't have to do a lot of preparation.
Cooking classes are a great way to hone your skills, learn new recipes, and meet like-minded friends. Spending time in the kitchen with people who love to cook as much as you do is fun and educational.
We have our little restaurants, and there's a beautiful beach that we go to in the summer and fall. We tend to have a lot of get-togethers, and if it's at my house, we order pizza because I can't cook.
I eat vegetarian a lot. I buy only fresh ingredients and cook from scratch - that way, when I feel like snacking and look in my fridge, it's: 'Oh, baby carrots or chocolate soy pudding. Take your pick.'
I can't resist South Indian cuisine, particularly what is prepared at home. My mom is my favourite cook. She can cook a variety of cuisines. I savour her cooking at home, and she's undoubtedly the best.
I think the basic thing that home cooks can learn how to do is just season properly... If the home cook realized how little salt they use compared to what's needed, it would make their food taste better.
Preparing food is one of life's great joys, but a lot of times, parents ask their kids if they want to cook with them and then tell them to go peel a bag of potatoes. That's not cooking - that's working!
My mother is getting up there in age, and sometimes I go visit her in Florida. I cook for all of her friends. Sometimes I have to avoid the table because I do not want to hear what they're talking about.
I'm a breakfast type of guy. Don't get me wrong. I can cook, I'm kinda nice on the burner, but I enjoy making breakfast. I do it all... Scrambled eggs... French toast... Pancakes... Breakfast is my thing.
If you don't use good ingredients, the outcome is never going to be excellent. But if you buy the freshest ingredients that are in season, at their peak, and you cook with them, you can't really go wrong.
A juicy chicken breast can be the perfect accompaniment to a classic Caesar salad or a club sandwich. It's also easy to cook, and can be as simple as dressing it with a few spices and popping in the oven.
When I pick my greens, right, I smile. I smile when I pick the greens, and when I wash the greens, I smile. Then when I cut them up, I smile. And then when I cook them, I smile. They call it joyful greens.
I'm a really good cook. I bake a lot. I cook dinner most nights. I cook everything from Italian food to Mexican food. But if I'm going to some place and it's a potluck, I'm always the one to bring dessert!
I was working like a dog as a housekeeper, barista, nanny, cook, so I could save enough money to really sit with my instruments. Whenever I had 20 minutes, I would practice a new chord or write a new verse.
My wife is a terrific Southern cook. My favorite of all the great things she cooks is 'trash potatoes.' That's mashed potatoes with sour cream, bacon, cheddar cheese, and horseradish. It's a total gut bomb.
Stone-ground grits are wonderful, but because they take so long to cook, I usually go with quick cooking grits - which I also love. But I never make the instant kind - some things a Southerner just won't do!
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... Real food for real people.
There is a charm in making a stew, to the unaccustomed cook, from the excitement of wondering what the result will be, and whether any flavour save that of onions will survive the competition in the mixture.