A Quote by Chris Morocco
I love to cook, but, after spending a full day in the Bon Appetit test kitchen, the last thing I need to do is start chopping onions all over again when I get home. That means dinners can be a bit scrappy: reheated leftovers from my weekend prep, fridge-dump salads, or just taking whatever I can find and putting a scoop of cottage cheese on it.
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When I cook Thanksgiving in the Bon Appetit Test Kitchen, every tool I need is within arm's reach, groceries are delivered, and colleagues know better than to talk to me when I have that look on my face.
After a day of writing, I love nothing more than to go into my kitchen and start chopping onions and garlic on the way to cooking an improvised meal with whatever ingredients are on hand. Cooking is the perfect counterpoint to writing. I find it more relaxing than anything else, even naps, walks, or hot baths.
Be a fearless cook! Try out new ideas and new recipes, but always buy the freshest and finest ingredients, whatever they may be. Furnish your kitchen with the most solid and workmanlike equipment you can find. Keep your knives ever sharp and - toujours bon appetit!
He was dead again when I got home that day. His corpse was in the kitchen, near the counter, where it appeared he'd been chopping vegetables when the urge to stab himself through the wrist had struck. I slipped on the blood coming in, which annoyed me because that meant it was all over the kitchen floor.
I used to live with two other guys. We used to cook two things. The first one was called 'cheese... thing' and that was where you get something and you melt cheese over it and the first one to guess what it is doesn't have to wash up. That's obviously quite Mediterranean; the other one was less complex. It was just called 'cheese fantasy.' That's where you come in, very drunk, at about five in the morning and find an apple and just pretend there's some cheese on it.
When I get home after being away for work, my wife always stuffs the fridge with loads of what she calls 'nibbles' - all the great things you can eat straight from the fridge, like chunks of cheese, slices of ham, bowls of hummus.
I like cottage cheese. That's why I want to try other dwelling cheeses, too. How about studio apartment cheese? Tent cheese? Mobile home cheese? Do not eat mobile home cheese in a tornado.
This sounds like a brag, but I know how to make good fried rice. I learned in college. There are two secrets - take the rice after you cook it and let it get cold in the fridge. Then cook the egg like you're making a fried egg and just before it's done, dump the rice and veg on it and swirl it around.
I'm one of those people who doesn't understand how it was that I went to bed at 3 o'clock in the morning or what I was doing. Like, I looked at 'Bon Appetit' magazine for three hours for things I'm never going to cook. Or I'm just on Pinterest for no logical reason.
I love cooking and eating - I'm a total foodie. It started off as a survival thing as a student, when cheese and potato pie was all I could afford to make. My most successful results come from concocting something with leftovers. Any chef will tell you that you should taste as you cook, so I might make it a bit more spicy, yogurty or eggy.
I love to cook. My dad's a really excellent cook and his style is: Look in the fridge and make whatever there is with whatever ingredients you have and I like cooking like that, too.
I chop a lot of onions because I love cooking, and the times where I've never cried chopping onions is when I'm not thinking about it, when I'm talking to someone or I'm listening to music.
My work means that a dressy outfit and full face of make-up is everyday wear, even in lockdown. But it's such a relief to take it all off after the show and know there's no prospect of having to find a second wind at the other end of the day, putting the armour back on again.
The thing about being at home versus being out in the world working is, it's a whole different vibe. When I'm home with my kids and partner, I will cook - even though she's a very good cook. She's learned over the years. We started with basics, you know, how to saute onions, how to saute mushrooms.
A lot of nights, and dinners, start like this: some panicked chopping of whatever vegetables I had the foresight to buy, a sheet pan, and my countertop convection oven.
When chopping onions, just chop onions.
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