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People never knew we were poor, but out of that poverty came the most incredible inventions - board games, recipes... we never stopped inventing.
We've got to identify new strategies to use cleaner energy, because that is a recipe for reducing the overall amount of pollution that's out there.
I think the best shortcut is to choose really simple recipes. Because I think you can make simple recipes that are as delicious as complicated ones.
The Pigtronix Envelope Phaser pedal is a definite 'must have' for your Funk recipe cookbook......it adds definite Funkaliciousness to your WOO stew.
Different brands are indeed different, and that's the challenge of developing recipes for a cooker. But just like anything, you have to be flexible.
The thing with my recipes is, I don't have hours to faff about in the kitchen. My recipes are all 15, 20 minute, chop it up and stick it in the oven.
You do better in the gym with a trainer; you don't figure out how to cook without reading a recipe. Therapy is not something to be embarrassed about.
Pasta isn't just for Italian food anymore. Now there are tasty pasta recipes found in Asian cuisine, and it's emerging as a newfound love for vegans.
Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.
I appreciate recipes that tell you what can be changed and what must remain fixed. 'The Zuni Cafe Cookbook' by the late Judy Rodgers is superb at this.
I'm a believer in home-made recipes and concoctions, so I stick to natural or herbal products as much as I can. I also meditate regularly to de-stress.
It's so tedious writing cookbooks or writing the recipes because I've never been much of a measurer. But to write a book, you have to measure everything.
One of the things that often frustrates me with cookbooks is that there are one or two recipes that are really good and the rest of them are not so great.
I write cheap recipes for struggling families and single people, and have donated 800 copies of my newest cookery book to food banks and other good causes.
We opened El Bulli; there were no secrets there. The recipes were not secret. Anybody who came, the recipes were there for them. This was unthinkable then.
My mother is teaching me Indian recipes. I'll go to the market, get everything fresh, have a glass of red wine, and just do it. I find it really therapeutic.
The theory of meaning says that joining and serving in things larger than you that you believe in while using your highest strengths is a recipe for meaning.
Painting is sometimes like those recipes where you do all manner of elaborate things to a duck, and then end up putting it on one side and only using the skin.
The perfect recipe for a margarita is 2 ounces tequila, 2 ounces fresh lime juice, 1 ounce Cointreau, and a tiny splash of some kind of an agave or orange juice.
Flavor Five is a book with recipes using five ingredients to possibly be cooked in just five minutes. It will be very user-friendly for the home cook on the run.
My default-setting Italian recipes that I always fall back on are the ones that we had as kids, like spaghetti vongole, which is tomato and clams with spaghetti.
I think, once recipes become digital, pirating a digital recipe and all the questions that you have with music and so forth will become pertinent to food as well.
Omit and substitute! That's how recipes should be written. Please don't ever get so hung up on published recipes that you forget that you can omit and substitute.
Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes.
In an average week I'll be testing recipes, doing a voice-over, filming and writing. I cram everything in Monday to Friday because I refuse to give up the weekend.
I was once married to a woman who could eat anything and tell you what was in it: the most complicated recipes. Her memory of taste - now that's what I call memory!
[Making meth] is a complex process. The truth of it is that we live in a post-Google world where you can find six recipes for meth in 30 seconds on a search engine.
I'm a cook, and I'm like, "a dash of this, a pinch of that." I cook with a lot of passion and instinct. So that's the hardest thing - to put an actual recipe together.
Guys wake up at your place and they expect breakfast. They don't eat bagels and M&M's in the morning. They want things like toast. I say, 'I don't have these recipes.'
Most chartreuse recipes call for one bird, a fat one, like a pigeon or a partridge, secreted inside the casing, a vegetable mold, which is then turned out onto a plate.
Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.
If you look over a list of medicinal recipes in vogue in the last century, how foolish and useless they are seen to be! And yet we use equally absurd ones with faith today.
After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.
I'm not very good with drink recipes. If I'm entertaining, I like to come up with a house drink for the evening, one thing I'll make for the whole evening of the whole month.
I'm a fan of the hand-me-down recipes - friends, family, bake sales, community cookbooks - those are the recipes that have withstood the test of time and fed many hungry fans.
I measure everything, because I always think that if I've spent so much time making sure this recipe was exactly the way I want it, why would I want to throw things into a pot?
When I wrote 'Fast Food My Way' in 2004, I hoped that my friends would prepare my recipes. Now, more people cook from that book than any other I've written in the past 30 years.
There is a tradition in Southern cooking of recipes handed down for generations. And when I make my grandmother's strawberry pie - she is gone on now - I feel her right with me.
Tough times have always lent themselves to nativist sentiments and closed-door policies. But in the case of highly skilled immigrants these policies are a recipe for stagnation.
When my novel 'Beach Music' came out in 1995, I had included a couple of recipes in the book and had tried to impart some of my love of Roman cuisine and the restaurants of Rome.
You don't have to stick with these recipes. They're guides. As I say, they're a way in. Have fun with them. It's an easier way to cook in a busy life, once you get the hang of it.
The recipe for success . . . customers will get what they want, when they want it . . . you will see more revenue, greater brand loyalty, real relationships, and a competitive edge.
There are other ways of finding satisfaction, recipes for human happiness, enjoyment, dignified and meaningful, gratifying life, than increased consumption that increases production.
Food is entertainment now. People tune into 'Top Chef,' and they're not trying to replicate the recipes. Anthony Bourdain is entertainment. Instagramming your dishes is entertainment.
Americans treat history like a cookbook. Whenever they are uncertain what to do next, they turn to history and look up the proper recipe, invariably designated "the lesson of history.
One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another.
I have been collecting recipes and information for over 20 years, but three years ago, my editor said to me, 'You're a walking encyclopedia of food, so why don't you do an encyclopedia?'
One recipe for happiness is to have to sense of entitlement.' To this she added a star and noted at the bottom of the page: 'This is not a lesson I have ever been in a position to learn.
My recipes aren't geared towards women; my books are marketed towards women because women are the biggest market for weight loss, weight management and weight maintenance and for cooking.
That said, there are certainly still cooks out there who make fantastic historical cornbreads, though the old recipes have often been changed to include modern techniques and ingredients.