Quotes of All Topics . Occasions . Authors
Think about your menu, and if you're not a skilled chef - which I'm not - follow a recipe. You can't go wrong if you don't cut the fine print.
Like most people, I cook about a dozen dishes, over and over again, and to stretch the menu has meant stretching my competence to breaking point.
I grew up with a Mediterranean diet, so I like clean, simple food. But if there's pizza on a menu, I always end up ordering it. I can't resist it.
When planning a Thanksgiving menu, it's always a balancing act between representing all the classics and satisfying all the members of your family.
I'd never scan the starters and main courses on a menu in a restaurant as a child. I'd want a dessert for starter, for main course and for dessert.
Income splitting is a cynical policy, designed by a tired government short on ideas, now reheating old concoctions as their next campaign policy menu.
I have an impressionable palate. A well-worded menu or beautifully presented dish excites me. I get a great deal of pleasure just thinking about food.
I'm very good at ordering off the menu and eating food that other people cook for me. My husband's a fantastic cook. I always come with a good appetite!
I am not interested in picking up crumbs of compassion thrown from the table of someone who considers himself my master. I want the full menu of rights.
Heads know that failing to invest in good, nutritious food is a false economy and parents won't tolerate reconstituted turkey being put back on the menu.
It wasn't until 1973 that Congress and journalists began to investigate 'Operation Menu,' around the same moment that the Watergate scandal was unfolding.
Chay and I have a very normal approach to things, from writing our provision list to deciding the menu for dinner to seeing if everything is there at home.
Let me ask you: Who do you prefer, a clown organizing your menu - with all due respect to Mr. McDonald - or a chef? I do believe it's a very simple answer.
We had only snacks last time, I think it was OK for a day time menu. But this time it will be late night when people gather so we should add some proper meals.
When I started Chipotle, I didn't know the fast-food rules. People told us the food was too expensive and the menu was too limited. Neither turned out to be true.
Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant - I don't know if that's the right word, but it keeps a balance of freshness and health.
The hardest part of anything is making a dish consistently great - you order it seven years later, if it's still on the menu, and it's still as good as what you remember.
The Chinese are much too sensible to like turkey - come to think of it, I don't think I've ever encountered turkey anywhere in East Asia, either in a market or on a menu.
I've learned from experience not to be too glued to one menu or routine in particular because I never know where I'm going to be and what kind of cuisine it's going to be.
Philosophy and theology have so much to tell us about God, but people today want to experience God. There is a difference between eating dinner and merely reading the menu.
There is a bright spot or two for the Spaniards. French toast has become freedom toast on the Air Force One breakfast menu, but the Spanish omelet is still a Spanish omelet.
I believe everything is about balance. I'm not 100% vegan, and obviously my fiance and my friends are not vegan, so I have to come up with a menu that will satisfy everybody.
Shouldn't a three-course meal be 90 minutes? Do you know how hard you have to edit your menu to pull that off? Twenty-seven minutes. That's the average meal at Jiro's in Tokyo.
I am not very convinced with having a signature dish. The whole point of being a chef is going to a new place, adapting and curating a new menu as per the culture and community.
We keep the menu of burritos, tacos, and salads simple so we can make it using high quality fresh ingredients that are actually prepared and cooked on site rather than re-heated.
I don't feel like I really hit puberty until I was almost 17. I'd go to dinner with my family, and I'm 15 or 16 years old, and the waiter was still giving me the children's menu.
I love 'The Gourmet Cooking School Cookbook' by Dione Lucas. A huge source of information and inspiration. The book is organized by menu, and the recipes are unusual and exciting.
Before you open the lunch menu or order that cheeseburger or consider eating the cake with the frosting intact, haul out the psychic calculator and start tinkering with the budget.
You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?
I was 17 years old when I built the first store... A very simple, basic store with a basic counter - not very much equipment, all purchased second-hand. And the menu was very simple.
The Internet makes writing about restaurants easier and more interesting in quite a few ways, one of the main ones being to do with the mundane business of checking what's on the menu.
I love creating new things. It's difficult to be creative once a restaurant's open. People want the same dishes. For me, the creativity is in opening a new place and starting a new menu.
I know hotel life sounds good but, believe me, it grows old when you have eaten the menu ten times over and you know you've stayed too long when you're on first-name terms with the staff.
When I am up in Paris then the restaurant which has remained my favourite for the past decade is Guy Savoy. The menu is huge, sophisticated and very creative but I keep to simple choices.
On September twentieth every year, I got to choose my menu - meatloaf, corn niblets, and rice were followed by candles on chocolate cake with vanilla icing and a scoop of Brock-Hall ice cream.
Some machine-y music is great, but you can apply any groove to any song now - there's literally a massive drop-down menu on most programs. And that's what takes the human being out of the process.
Each individual has their own pre-match ritual and pick off the menu. But I usually have a bit of pesto - either spaghetti or penne. On game-day I'll add a bit of meat to it and maybe some greens.
In the winter, my failsafe dinner party menu has to be my roast chicken or a creamy fish pie with mashed potatoes on top, followed by something like a tarte tatin. My cooking style is quite homely.
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.
If you're on a budget, Sweetgreen is a new chain of salad bars that are very good but inexpensive. You choose from a menu or customise your own, with some protein, a healthy salad and a great dressing.
Devising the menu for an intimate meal can be a thorny task. You want to make something your guy will go crazy for, but that usually means big and heavy. And feeling overly full kind of kills the mood.
If I go to a restaurant, which I do often, I know what I want, and it's not on the menu half the time. Half the time, they have to adjust the menu or what they got in the back, and they'll make it for me.
We make authentic Maharashtrian food at home. My mother supervises the preparation and the menu every day. She has been doing this since before I was born. I absolutely love the mutton sukka that she makes.
In theory, I stick to how I could eat if I lived a thousand years ago. I take processed foods off the menu, and stick to things I could hunt or gather, with more fruits, vegetables, and nuts - and less meat.
I got a fan letter on the back of a prison menu. And I remember thinking, 'Well, they get pie. It's not so bad. They get pie on the weekends.' I want to say blueberry and also a Boston cream pie. Not so bad.
I like a restaurant called Bruci, and there's some really nice people who work there and good food. They change their menu a lot, so maybe that's what keeps me coming back. I never know what I'm going to get.
Because love encompasses everything, nothing is unimportant, including tonight's dinner menu. Think about it for a minute. If you were pure love, the loving parent of all life, how would you want people to eat?
Babbo's menu is only four pages, but it's overwhelming - there are 20 different pastas in there, a lot of stuff. There is nothing I hate more than a useless, lazy menu with only three appetizers and four entrees.
Dorado Beach's rich history provided amazing inspiration to put forward a bold menu celebrating the legacy of the people and cuisine that shaped this unique destination and to push me to share some of my own stories.
In the sixties, everyone you knew became famous. My flatmate was Terence Stamp. My barber was Vidal Sassoon. David Hockney did the menu in a restaurant I went to. I didn't know anyone unknown who didn't become famous.