Quotes of All Topics . Occasions . Authors
The recipe for success is a tried and true one here in Rhode Island - innovation, reform, public service.
I'm a dreamer with lots of energy and a vivid imagination. That's the recipe for becoming an entertainer.
The first time you make something, follow the recipe, then figure out how to tailor it to your own tastes.
I keep trying to perfect my mother's meatloaf recipe. I will never get it perfect, but I'm getting closer.
The best - and most popular - recipe I've ever written has three ingredients: buttermilk, chicken, and salt.
The recipe to our success is that you have a bunch of different guys who listen to a lot of different music.
If you're trying to make a recipe that you're not even going to bother tasting, you're doing something wrong.
If I was married to a man, and I had the same life situation that I have, it's the perfect recipe for a sitcom.
I always feel like a script is a recipe, and then you bring the elements into the recipe, and you cook with it.
The single most important ingredient in the recipe for success is transparency because transparency builds trust.
Be sure to read a recipe all the way through before you cook. The time it saves you in the long run is invaluable.
It's always good to go over the recipe beforehand, so you can easily think of the next thing that needs to be done.
No matter what the recipe, any baker can do wonders in the kitchen with some good ingredients and an upbeat attitude!
I love cooking. I like to make lasagna - it's authentic Italian-style. I also do a great chicken recipe for a barbecue.
I think having a good yoga practice and a spiritual practice is a recipe for living well and, hopefully, living longer.
Oral history is a recipe for complete misrepresentation because almost no one tells the truth, even when they intend to.
Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation.
There isn't really a stylistic recipe for fonts to make them particularly suitable to be translated into different scripts.
Working 14 hours a day until you're 55 and missing your kids growing up is not what I would consider a recipe for happiness.
The golden recipe for creating jobs is learning what kinds of people companies need and feeding them with training programmes.
My ritual is cooking. I find it therapeutic. It comes naturally to me. I can read a recipe and won't have to look at it again.
In a lifetime, the recipe always needs amending - more of this, a little less of that, what to do now that the cake has fallen.
A recipe is not an exact formula, but it does need a certain structure. When the bones are right, you can dress it in many ways.
It's so easy to find a vegan recipe for literally anything you want to eat. It's also the most basic way and easiest way to eat.
When what you do and care about is aligned with what the market wants and cares about, you've created a recipe for career success.
A winner-takes-all economy that offers only limited access to the middle class is a recipe for democratic malaise and dereliction.
Trying to guess what the (mass) audience wants and then trying to satisfy that is usually a bad recipe for getting something good.
The main thing I look for in a recipe is taste, which is different from caterers and restaurants, who first ask 'How does it look?'
I'm a big fan of Jamie Oliver, and I've got all of his books. His recipe for peas with white wine and bacon is one of my favourites.
Each blockage is a blockage. Each impasse is an impasse. You have to find a solution; there is no recipe that fits each one of them.
I'm a piano player and singer who can't play piano very well or sing very well. That isn't a recipe for success. I have to get better.
If you have an Ina Garten-level roasted-chicken recipe, it's a game changer. I bring that to dinner parties and make a lot of friends.
I studied at a university in Florence and finished my degree. My mother was very strict about this recipe: You need to get your degree.
My son loves my carbonara. I've tried to master that recipe - it's very simple but very delicate. Once prepared it must be eaten quickly.
For lunch, I tend to eat leftovers. I'm always recipe testing, so I tend to enjoy whatever is left in the fridge. I'm a big snacker, too.
Recipe writers hate to write about heat. They despise it. Because there aren't proper words for communicating what should be done with it.
I understand the frustration provoked by our broken immigration system. But 50 state immigration policies are just a recipe for more chaos.
I love it when someone tries a recipe of mine and posts a picture of the finished product. Completely rewarding. It makes my day every time.
Always look for the best ingredients, treat the food you cook with respect, always read the entire recipe first, be organized, and have fun.
England is so dominant within the U.K. that separate English and U.K. parliaments and governments are a recipe for weakness and instability.
I cook mostly vegetarian vegetable and bean stews. Quinoa salads. I make my mother-in-law's recipe for chicken and barley stew all the time.
It was in 'Esquire' in the 1970s that I first learned Nora Ephron's recipe for borscht - certainly an editorial first for that manly magazine.
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.
I don't do cookery shows to show off, I do it to encourage people. What's the point in going on TV and doing a recipe that no one can replicate?
I keep everything in Notepad: shopping lists, to-do lists, recipe tasting notes, my blog content calendar, recipe inspiration, blog-post drafts.
For me, I'm just too bad at remembering the details of lengths of parts of songs, so if we had backing tracks, it would be a recipe for disaster.
The holy grail of recipe developing is the recipe that turns out so much more impressive than you would expect from the effort it took to produce.
Younger generations, they ask more questions, like on a recipe. But they ask them online. If my staff doesn't know how to answer it, I will answer.
When I make a recipe for the first time and it's fabulous, I know I'm in trouble because I don't know exactly what I did, and I can't replicate it.
You've got a lot of very, very smart people standing by waiting for somebody else to do the work. Not a recipe for long-term solvency in my opinion.