Quotes of All Topics . Occasions . Authors
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.
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!
I always knew how to cook and at one point in my career where I had done nine television pilots before Three's Company and they all failed, I just got discouraged.
I have heard repeated stories of meth users leaving their children unattended for days as they cook, use and then sleep off the intense effects of methamphetamine.
I love to garden and cook whenever I get the chance and escape anywhere that's peaceful and quiet. My philosophy on living well is to always stay positive in life.
I do all the cooking in the family. I cook Italian, mostly, pastas and roasts, and bit by bit, I'm learning how to bake. I think cooking is a gift to other people.
They say that a good cook can ignite sparks by the way he kisses. The way I see, just because a guy can turn on the stove doesn't necessarily make him a good cook.
'MasterChef' is the search for America's culinary amateur talent, so this is a search for the best home cook in America, and it's our job to figure out who that is.
When I'm home, I cook and try to eat really clean. I try to eat vegetables at every meal. I stay away from pasta and bread and have brown rice and potatoes instead.
I have built my own factory on my own ground, 38 by 208 feet. I employ in that factory seven people, including a bookkeeper, a stenographer, a cook and a housegirl.
I was too thin. I was working all the time, not eating at home. Spaghetti bolognese on planes. Ugh. Now most of my meals I cook for myself with organic ingredients.
You don't need a vacuum sealer to sous vide, but let me go on record saying it helps. Once you cook your vacuum-sealed food, it can stay in fridge for about a month.
I did not grow up with a spatula in my hand. I didn't even cook that much in high school. I was busy being a teenager and doing everything that goes along with that.
Anyone who has that weird volition to become an actor probably has a weird volition to do lots of other creative things - to write, to play music, to paint, to cook.
English food writer Elizabeth David, cook and author Richard Olney and the owner of Domaine Tempier Lulu Peyraud have all really inspired the way I think about food.
Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices.
Steve Jobs had very strong feelings about what makes a company great, what makes products great. He more or less chose Tim Cook to be in that role, in that position.
Since my kitchen is the most important part of my home, I want to be creative and innovative, not only in its aesthetic, but also in the tools that I'm using to cook.
I believe that anyone can cook a great meal. Basically all you need to do is get your hands on some fresh ingredients and not be afraid to make a mess in the kitchen.
For years, I've felt that there's an inner cook in me just waiting to be unleashed. But I have to confess I'm having an awful lot of trouble finding her in real life.
I like to hike and cook. I enjoy furniture and design - not making it, just looking at it. I'm always kind of trying to spread my interests around and try new things.
I know that you like to see a man in the kitchen, but I'm skeptical of men who cook. A man should be focusing his attention on the woman, and not what's on the stove.
I like to cook, but mostly Greek. When I am confused or tired, I think about what I can cook. It takes you away from everything, as you are thinking only of your dish.
Regrettably, people today don't watch many programs that actually teach people how to cook, so I agreed to do a competitive show that I think will provide inspiration.
I'd like to learn how to cook. I've hauled around this big, old, heavy Martha Stewart cookbook in my suitcase to Cape Cod, L.A., Paris. I don't know what possessed me.
I have to admit to the occasional need for 'Come Dine with Me.' I am the most atrocious cook, and that's probably why I find it so entertaining. It looks exotic to me.
Robots will harvest, cook, and serve our food. They will work in our factories, drive our cars, and walk our dogs. Like it or not, the age of work is coming to an end.
Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.
I love to cook, it's one of my most favorite things in the world. That's why I stopped being a vegetarian - I didn't want to serve people things I hadn't tasted myself.
Occasionally I volunteer in the kitchen of a pop-up supper club in L.A., which I really love. It's like being a line cook in a great restaurant for one night at a time.
My nanna was an extraordinary lady, and a good old-fashioned cook. She'd just be pottering around, cooking dinner for 25 people on a wood-fired stove without a problem.
My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul.
Thom is one of those wonderful people to cook for because he absolutely loves it, just loves it. He loves to eat and drink and he'd be a great guest at any dinner party.
I'm not a trained chef. I'm a self-taught cook, and I want people to be like, 'Yo, I could do that! Maybe I didn't think to or maybe it seemed harder than it really is.'
Breakfast is my specialty. I admit it's the easiest meal to cook, but I make everything with a twist, like lemon ricotta pancakes or bacon that's baked instead of fried.
I have dreams of becoming a professional pastry chef and having a little bakery - that's how much I love baking. I love to cook in general, but my heart lies in desserts.
A plancha is just a hot flat surface. So if you think about it, anything is a plancha, like a saute pan or a griddle. A la plancha is the perfect way to cook for a crowd.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
I can't cook! It's genetic. My grandmother can't cook, my mother can't cook. I was raised to believe you eat because your body needs fuel for energy, so I eat super foods.
With wok cooking, you chop things up into little pieces for maximum surface area, so they can cook in minutes, if not seconds. Sauteing is energy efficient; baking is not.
I think the more common players who have been around for a while - Joe Root, Alastair Cook, Jimmy Anderson, Stuart Broad - those guys I know of, they're fantastic players.
Most of my food memories are of my Nan cooking Sunday dinners - roasts of meat with lots of vegetables. I suppose I cook what's comforting and dishes that make me feel good.
'One Leg Too Few' by Peter Cook is a perfect sketch. The setting is ridiculous, the language is beautiful, and the performances make the most of every syllable and movement.
My parents are overweight, and I think the biggest problem we have in America is a lack of education. The place to start is with parents and teaching them to cook healthier.
I don't really care that much about eating. But I like impressing people with how good a cook I am. So I will cook. I'm an excellent cook. Not many people know that about me.
Okra is the closest thing to nylon I've ever eaten. It's like they bred cotton with a green bean. Okra, tastes like snot. The more you cook it, the more it turns into string.
Another suggestion is to cook a meal, maybe not every night, but a couple more times a week than you usually do. That way you have leftovers, and you take your lunch to work.
I like to cook. We always sit down together, my daughter and I, and have dinner - baked chicken breast or a piece of fish with green beans, rice or potatoes. And I love pasta.
I don't know how to cook and there's so much work involved you have to buy the groceries and prepare them. I like it when people cook for me, or I'll just order some take-out.
There was always laughter in our house. And I have great memories of my dad making an Ulster fry on a Saturday morning. They were legendary even though he couldn't really cook.