A Quote by Hannah Simone
I'm a huge cook! I'm actually trying to write my first cookbook. I make an Indian-spice Bolognese and serve it over pasta. It's a combination of flavors that people aren't used to.
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If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It's pretty easy to cook pasta, but a good sauce is way more useful.
I'll make a diet cheesecake, but I'll put it in a Sara Lee box. Or I'll have a huge bowl of pasta, but it's actually just a cup of pasta - the rest is vegetables. It makes me feel less deprived.
I seriously love to cook... My grandmother was an amazing cook. As a kid I used to help her make handmade pasta, Cavatelli and Ravioli. It was one of my favorite things to do. I love the idea of making whatever is in the fridge into something.
I seriously love to cook ... My grandmother was an amazing cook. As a kid, I used to help her make handmade pasta, cavatelli and ravioli. It was one of my favorite things to do. I love the idea of making whatever is in the fridge into something.
The past was a consumable, subject to the national preference for familiar products. And history, in America, is a dish best served plain. The first course could include a dollop of Italian in 1492, but not Spanish spice or French sauce or too much Indian corn. Nothing too filling or fancy ahead of the turkey and pumpkin pie, just the way Grandma used to cook it.
I like making adobo, because it's easy and it keeps in the fridge for a while. Or I'll make pasta with bolognese - something I can make a big batch of and can keep eating for the rest of the week.
When I first came to Harvard, I thought to myself, 'What kind of an Indian am I?' because I did not grow up on a reservation. But being an Indian is a combination of things. It's your blood. It's your spirituality. And it's fighting for the Indian people.
I'm Italian. I love to cook Italian food, so I learned from my dad how to make sauce and meatballs and all that stuff. With my wife and kids, I started making homemade pasta. The very first time, I didn't have a pasta maker, so I had to cut it with a knife, the old-school way! The noodles were all jacked up, but it was fun.
A combination of the qualities of the scholar, the master cook, the painter, the gastronomer, the sportsman and the pantologist, assisted by the skill of the bookmaker and etcher, will be required to compose the cookbook par excellence.
I like to cook, and I tend to make those one-pot meat dishes of my Hungarian ancestors. Also, I make a great Bolognese.
Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your pasta and make that your signature dish.
I made lemon spaghetti in an early season of 'Everyday Italian,' and to this day people still come up to me and say they love it. It's very, very simple. Basically, you cook the pasta and mix together Parmesan cheese, olive oil, lemon juice and zest and pour it over the pasta.
I can neither serve God nor humanity if as an Indian I do not serve India, and as a Hindu I do not serve Indian Mussalmans.
I won't say there's disrespect for the Indian home cook, but I was never exposed to that. Even in a semi-urban Indian family, you will find a maid. And once you meet these people, you realise they cook purely out of passion or love for the family.
If a script comes together, and you end up liking the people who are part of it, that's when you can make magic happen. It's a huge combination of trying to find something you think you can deliver on and a director you think you can collaborate with to make a good picture.
I'm kind of a grandma, so I like cooking for my boyfriend and watching a movie. I cook a lot, actually. I'll make bacon-wrapped asparagus, steak, and pesto pasta with chicken...but we go out to dinner a fair amount, too.
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