A Quote by Melissa Leong

I have an affinity with Mediterranean cuisine. Spending a few summers in Italy, France, Spain and Turkey, there's something brilliant about freshly caught fish, slashed, scattered with a few herbs, a squeeze of lemon, a slug of good olive oil, then thrown on a grill.

Melissa Leong

Quote Topics

About Affinity Brilliant Caught Cuisine Few Fish France Good Grill Herbs Italy Lemon Mediterranean Oil Olive Olive Oil Scattered Slug Something Spain Spending Squeeze Summers Then Thrown Turkey

Quote Author

Melissa Leong

The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a lot of very different cuisines all the time.

Cat Cora

Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.

Yotam Ottolenghi

Olive oil is the cornerstone of Mediterranean cuisine. This tree is the thread from which the tapestry of the Med has been woven.

Carol Drinkwater

When summer squash is freshly picked, all it needs is a little olive oil, salt, pepper, and maybe a hit of lemon juice.

Marcela Valladolid

You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.

Emeril Lagasse

I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It's a nice barrier against super high heat which tends to make a lot of fish to turn really flaky. It's very easy to overcook fish on the grill. But I still brush it with oil before I start.

Alton Brown

I always have parmigiano-reggiano, olive oil and pasta at home. When people get sick, they want chicken soup; I want spaghetti with parmesan cheese, olive oil and a bit of lemon zest. It makes me feel better every time.

Isabella Rossellini

Grains and beans are negative aspects of the Mediterranean Diet that are countered by the large amounts of olive-oil polyphenols, large amounts of red-wine polyphenols, and fish.

Steven Gundry

If we got an educational program going, we could tell people, "Instead of butter, use avocado." That's something we eat, it has the good fat, and it has a good texture, and it tastes better. Just imagine if you substituted that. Or if we switched to olive oil, the extra virgin olive oil, we could still have our taquitos, but put a little oil on them and put them in the oven and bake them.

Sandra Cisneros

Near Marseilles in the south of France, bouillabaisse is a cult food. In Toulouse and Carcassonne, the bean-based stew cassoulet is a cult food. Spain has paella and a number of others. Italy has so many, its cuisine is practically defined by them.

Nathan Myhrvold

If you're going to saute something, lightly spray olive oil in the pan or on veggies before you serve them. It adds a nice flavor. We grill a lot, so I'll use a little on my corn or my shrimp.

Alison Sweeney

I'll cook a batch of brown rice or quinoa and keep it in the fridge, so when I get hungry, I can easily dress it up with olive oil, lemon, and salt and pepper, and then add veggies.

Marisa Miller

Simplicity in preparation is the Italian way. Make easy dishes, and then you can elaborate the final preparation by decorating with vegetables or herbs or adding a dash of olive oil.

Lidia Bastianich

I have kind of a weird technique with zucchini. I cut it into small cubes; sweat it in olive oil, adding just a little oil at time so it crisps. Then I cover it with boiling water, not stock, which really brings out the flavor of the zucchini, add lemon, thyme, and serve it with burrata and a fried zucchini flower.