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A well-crafted cocktail isn't complete without the right garnish. This final flourish - often citrus or fresh herbs - enhances the drink's taste, smell, and look.
I studied homeopathy for years and years. Herbs and all kinds of acupuncture, acupressure, alternative medicine. I think it's just better to treat the whole person.
I look at making records like you make a dish. A culinary experience. The way you throw in a tambourine, it's like spices or herbs. The main part of the song is the stock.
Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor.
If you're making a salad of any kind, cut the herbs, stems and all, and toss them into your mixed greens salad, a Romaine salad, iceberg, Bibb - it just adds a special touch.
The herbalist I met a few times - it was great - she gave me literature about the different processes that an herbalist would do to make medicines from certain herbs and things.
There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can't think of any better use of chopsticks on a hot and sweaty evening.
The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix.
The classic Italian green sauce, salsa verde, is easy to make and especially nice in the spring when bunches of fresh herbs start appearing in the farmers market or in your garden.
Simplicity in preparation is the Italian way. Make easy dishes, and then you can elaborate the final preparation by decorating with vegetables or herbs or adding a dash of olive oil.
"You are what you eat." Nothing else. Never. If you are nourished with cow's milk and later with herbs, you'll become someone whose whole life is good only for being exploited by others.
Tender and sweet, Manila clams partner well with a wide variety of foods - white wine, sake, beer, butter, leeks, fresh herbs, roasted peppers, olives, and wild mushrooms, to name a few.
Freeze herbs by stem and all - don't just freeze the leaves. It's better to keep them sturdier. Put the stems and the leaves together into a plastic bag, and just wrap it up and freeze it like that.
We're not just any star stuff, most of which is humdrum hydrogen and listless helium. Our bodies include fancier ingredients like carbon, oxygen, nitrogen, phosphorous, and a few other herbs and spices.
The Romans brought with them spices such as ginger, pepper and cinnamon, and herbs including borage, chervil, dill, fennel, lovage, sage and thyme, all of which have remained staples of the British kitchen.
There are a lot of photographers who have influenced me; some of the great ones, like Herb Ritts, Helmut Newton, and [Alfred] Stieglitz. I draw from all of them. You're supposed to steal from the good ones.
There are some things I like that Hef likes, too. For example, Colonel Sanders' chicken is a standby. I've never been able to figure out how to recreate the combination of herbs they use to flavor the crust.
Growing up, I was aware of the kids-don't-like-vegetables trope, but it didn't make much sense to me. I never had any choice; all the traditional Iranian dishes my mom cooked teemed with herbs and vegetables.
I love to make a one-pot meal - think stir-fry but in the French Fricassee. I start with what takes the longest to roast and then add vegetables, fresh herbs, and starch until the meal is complete in one shot.
We do two things almost every week - either grilled steaks marinated in herbs or roasted chicken. There's always a roasted vegetable, like Brussels sprouts or sweet potatoes or broccolini - whatever's in season.
Any British household with a scrap of land has always grown herbs for the kitchen. From the superb monastic herb gardens down to the humblest cottage, a supply of fresh herbs would have been considered essential.
I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.
I cheat every now and then, but the foundation of my eating habits is organic. I don't like to eat a lot of processed foods. So it's fresh vegetables, fresh herbs and meat without all of the antibiotics and preservatives.
You can easily put together your own favorite spice blend, whether that's a salt and pepper mixture or you're adding herbs to it or Creole spice. Just watch out for the sodium content. That why I encourage you to make your own.
I use a lot of citrus for seasoning. There's lemon or lime juice in just about everything, and that balances with salt very nicely. Things like toasted cumin seeds for the beans. The use of fresh herbs like oregano and cilantro.
One criticizes the English for carrying their teapots wherever they go, even lugging them up Mount Etna. But doesn't every nationhave its teapot, in which, even when traveling, it brews the dried bundles of herbs brought from home?
Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch.
I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.
I love grilling. Grilling is an incredible way to keep healthy. And you can marinate both with a dry rub and also wet marinades. You can marinate juniper berry or a little bit of olive oil and some citrus and fresh herbs - all of that sort of stuff.
I grow herbs near the back door, and you can grow a wonderful selection of herbs and window boxes... My idea is that you should grow what you eat. There's no point in growing something like celeriac - which is very difficult to grow - if you hate it.
It's quite amazing to me, as I walk around a supermarket or a health food shop, to observe the number of Fairtrade choices: not just staples such as coffee, tea, fresh fruits and rice, but cocoa and chocolate, herbs and spices, honey, ice cream, and jams.
I have encouraged my kids to eat well from day one. I add flavor - herbs and spices - to everything because I don't want them getting used to starchy, bland food. I also want them to experiment - they don't have to love everything, but they do have to try it.
In this light my spirit suddenly saw through all, and in and by all creatures, even in herbs and grass it knew God, who he is, and how he is, and what his will is: And suddenly in that light my will was set on by a mighty impulse, to describe the being of God.
We have finally started to notice that there is real curative value in local herbs and remedies. In fact, we are also becoming aware that there are little or no side effects to most natural remedies, and that they are often more effective than Western medicine.
All those spices and herbs in your spice rack can do more than provide calorie-free, natural flavorings to enhance and make food delicious. Theyre also an incredible source of antioxidants and help rev up your metabolism and improve your health at the same time.
The kids are really great at baking cupcakes, cookies, of course - that kind of stuff - but I love delegating responsibilities for dinner so you have them picking herbs, or I have plastic knives for them so they're learning sort of how to chop. It's pretty great.
I'm very much interested in having people take herbs that make them feel good because if they do that, they'll have an experience, and they'll say, 'Oh, this is real.' This is something you take, and you don't have to go on faith, but you can feel the difference.
All those spices and herbs in your spice rack can do more than provide calorie-free, natural flavorings to enhance and make food delicious. They're also an incredible source of antioxidants and help rev up your metabolism and improve your health at the same time.
Yeah, man. It's time to let de people get good herbs and smoke. Government's a joke. All dey wan' is ya smoke cigarettes and cigar. Some cigar wickeder den herb. Yeah, man, ya can't smoke cigar. Smoke herb. Some big cigar me see man wit', God bless! Me tell him must smoke herb.
I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.
I believe that there are many herbs and many trees that are worth much in Europe for dyes and for medicines; but I do not know, and this causes me great sorrow. Arriving at this cape, I found the smell of the trees and flowers so delicious that it seemed the pleasantest thing in the world.
In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn't have to be just vanilla, it can have a little thyme. Or you could have a custard with a little lavender in it, which is just amazing.
I have a glass of alkaline water first thing. I don't have the biggest appetite in the morning, which is kind of tough for me, but I always start with a green drink called Tonic Alchemy. It's a really amazing combination drink that has a lot of different superfoods and algae and Chinese herbs.
I think, initially, my rebellion, my rebellion of going to college when my dad would have liked me to stay home and work in the herbs, I think that it was a pretty mild rebellion in the sense that I thought, 'Well, I'm going to go learn how to be a music teacher so that I can come home and do choir.'
I love yoga... I also see an Ayurvedic doctor, which is an ancient Indian thing. I go and see the doctor to balance my system twice a year; it's preventative. They take my pulse, give me some herbs, and tell me what I should eat and what I should avoid. They rub oil on me too, it's so lovely. It's like a detox.
Growing up, I had really bad skin. I had a skin disorder. Yes, I did. And my mother went to great lengths to try to find something to remedy it. I remember she took a trip to Madagascar and came back with all these alternative, medicinal herbs and stuff. They didn't smell so good, but I think they worked some magic.
Once you know the fundamentals of cooking, then you don't need to follow a recipe - you just know what herbs go well or what meats, or what combination of what goes together, and then you can just branch out from there. But if there's something specific that I want to make, I work on the recipe and tweak it to my own.
I make a wonderful cure-all called Four Thieves, just like my mum did. It's cider vinegar, 36 cloves of garlic and four herbs, representing four looters of plague victims' homes in 1665 who had their sentences reduced from burning at the stake to hanging for explaining the recipe that kept them from catching the plague.
Lunch is a big huge salad with every color in it. From leafy greens to purple to herbs, fresh cut herbs mixed into it for flavors. I vary what I toss into it. Sometimes it might be lentils and chopped tomatoes, other days it could be garbanzo beans, some days I might have just a salad and have some lentil soup on the side.
For rave-worthy soups, skip the store-bought stock. You can extract a cleaner, stronger broth from a combination of water and several pantry ingredients. It's all about layering powerful flavor-enhancers that you probably already have on hand - bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.