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For me, I can't eat healthy 100 percent of the year. There's obviously those little times where you have to eat something that's not great for you, but you just need comfort food.
I don't think I would have been great in the 17th century. I would have enjoyed the frocks, and certainly some of the food would have been appealing, but the disease and hygiene would have worried me.
I was lucky to marry Paul. He was a great inspiration, his enthusiasm about wine and food helped to shape my tastes, and his encouragement saw me through discouraging moments. I never would have had my career without Paul Child.
People sometimes ask me what I did when I was hired at HAL. The answer is that I was a programmer. And an engineer. And a designer. And I marketed our games. I also ordered food. And I helped clean up. And, it was all great fun.
To me, Caribbean food is about fresh, seasonal produce - using what's in season to create vibrant and great tasting food. The spicing is also important. A dish doesn't necessarily need to be hot, but spice is important to the flavour.
I wanted to be a great white hunter, a prospector for gold, or a slave trader. But then, when I was eight, my parents sent me to a boarding school in South Africa. It was the equivalent of a British public school with cold showers, beatings and rotten food. But what it also had was a library full of books.
Southern food certainly carries a stereotype, but I feel like that's turning around a little. There are great Southern chefs who are finding ways to showcase our traditional recipes in deliciously healthy ways. For me, the key is to use fresh fruits and vegetables and cut some of the butter and fat without sacrificing the yumminess of the dish.