Quotes of All Topics . Occasions . Authors
I write in freehand equivalents because measuring, to me, takes away from the creative process of cooking. Two turns of the pan with EVOO is about two tablespoons.
I'm very open about the fact that I'm a big fan of day drinking. I also love cooking. I cook all day, and I have to have something in my hand while I'm doing that.
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.
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.
For the most part this is a place to find down-to-earth advice on everyday cooking, eating, food shopping, cooking equipment, and nice things to put on your table.
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.
I like health-conscious cooking, but growing up in the South, I do love southern cooking; southern France, southern Italy, southern Spain. I love southern cooking.
See, I'm a believer that people are born with a sense of cooking. It's something within them that really gives them the ability to create and to understand flavors.
I am inspired by music, travel, great architecture, and good, healthy food. I look for opportunities to learn about history, art, and cooking. When I learn, I grow.
It is possible to offer fervent prayer even while walking in public or strolling alone or seated in your shop ... while buying or selling ... or even while cooking.
We all have to draw some lines. To preserve my sanity, I steer clear of cooking, professional sports and most imports, unless imported to us via PBS, Sundance, etc.
When it was availed to me that I had free time, I chose to go to cooking school every day, six hours a day, like a diploma program. I wanted to learn something new.
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.
I'm cooking and taking the lockdown as an experience in cooking, trying different things. Apart from that it has been listeniing to music and watching documentaries.
It's like when you get sick of your own cooking: I occasionally wish I could write something that didn't come out sounding like me. All writers must experience that.
Do not be afraid to talk about food. Food which is worth eating is worth discussing. And there is the occult power of words which somehow will develop its qualities.
I'm a big Sunday guy. I'll do some wood work in the morning, making tables, cutting boards, desks, whatever with my buddy Adam. I usually start cooking dinner early.
To make a good salad is to be a brilliant diplomatist - the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar.
I am a huge fan of Bollywood movies. Whenever I get time, I enjoy watching Hindi movies. Cooking really interests me, so I also experiment with food in my free time.
Baking is how you start kids at cooking in the kitchen. It's fun whether it's baking bread or cookies. With baking, you have to be exact when it comes to ingredients.
He whose wealth or children distract him from remembering God is lost; but the one who remembers God experiences delights sweeter than the pleasure of food and drink.
There are things in life that don't come to me naturally, and social media and the Internet and all those things are some of them, somewhere between taxes and cooking!
It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant going to work in the kitchen at places like Gotham, JoJo and Jean-Georges.
My life at home is super simple. My local bar with my mates, cooking for my mother, making tables, planting vegetables: It's the classic idea of the artistic existence.
Some nights, a romantic dinner can be killed by having to do dishes afterward, so it probably suits you better to go out for dinner. But I love cooking and always have.
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.
I would like to host a show, something like travel or cooking or something like that, something I'm really interested in, and so I'm pitching a couple television shows.
Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact with could use help.
My dad was a master butcher and I trained to be a butcher when I left school. I didn't enjoy it at the time but I love cooking now, so perhaps I would have been a chef.
Classic Recipe for Roast Beef: 1 large Roast of beef 1 small Roast of beef Take the two roasts and put them in the oven. When the little one burns, the big one is done.
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 cousin owns restaurants, and I used to work in his restaurants with his chef. I've always liked food, and I've always been interested in cooking and stuff like that.
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.
I used to sleep in the desert once every week, now it is every two weeks, most of the time alone. It's beautiful. What I enjoy is taking my food and cooking for myself.
I use coconut oil in my cooking and as a beauty product. It's great for sauteing and baking and makes the best moisturizer and hair treatment. I'm coconut-oil obsessed!
I did want to share with you one of the greatest lessons I've learned over the years cooking for my kids - there is enormous value in bringing children into the kitchen.
I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.
Seriously, if someone don't like this appetizer, you gotta grab they scruffy ass by the back of their neck and throw them out on the lawn. I can't help people like that.
Cooking can be rewarding when it is a choice and no longer the onerous duty of the housewife, and when a dishwasher can lighten the load at the other end of the process.
I am a chef through and through. Everything I do - whether it is cooking for kids in Harlem or cooking in a fine dining establishment - all my days are consumed by food.
I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.
My mother would work 14 hours, and she'd come home, and she'd just get right into cooking... she wanted to make sure my brother, my sister and I had food in our bellies.
I enjoy domestic life. Cooking gives me great pleasure, especially if I can chop vegetables slowly and think about what I'm doing and dream a little about this and that.
Directing is like cooking, it's like cuisine. You cannot make a great dish with bad ingredients. I have great actors, and I'm putting them together. That's all I'm doing.
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.
My dad loves to cook. I'm half Thai, and growing up, that's all we ate in my house. My dad was very big on the idea that dinnertime and cooking time was also family time.
I love the idea of cooking, but I don't like using recipe books, so I'll put a mish-mash together, and it might be amazing by total accident, or it will be a catastrophe.
You can't please everyone, especially if you're doing very radical things at the vanguard of cooking. That's life; it's a polemic I've lived with since I started cooking.
I love eating shabu-shabu in Japan - a kind of beef hotpot. But if you're talking about authentic, traditional food, then Italian cooking is one of the best in the world.
I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me in the kitchen. I was only cooking for three people most of the time.