Top 1200 Cooking Quotes & Sayings - Page 20
Explore popular Cooking quotes.
Last updated on December 4, 2024.
Accounts of eating Christmas sweet potatoes baked in ashes and jackrabbit stewed with white flour dumplings are testaments to pioneer resilience and pleasure - and they help inspire my own best scratch cooking.
If I'm in the country, my big idea is to do nothing. It means talking, it means cooking with the leftovers in the fridge - l'art d'accommoder les restes - it means gardening.
My mother-in-law is an awesome cook, but I have grown up eating the food cooked by my mother. I must say that both of them have their own area of specialisation, when it comes to cooking.
My all-time favorite would have to be 'Friends'. I've loved that show since I was 12 years old! Whenever I'm in a bad mood, I put on an episode and listen to it while I do other things like homework or cooking.
Cooking is like anything else: some people have an inborn talent for it. Some become expert by practicing, and some learn from books.
I can't cook. I don't have the right brain for it, somehow. I can't walk into a room and tidy it up. I get distracted. I pick up one thing and I start looking at it. And my cooking is truly heinous.
Cooking for my family is always a pleasure when I'm able to do it. My favorite thing to make is really whatever my kids ask for on any given day. It's more about being with them and doing something together.
Growing up, I was always in the kitchen. Even in third grade, I made cooking videos called 'The Little Italian.' Very little production value, but it was good.
Don't get me wrong, I like to have a good party sometimes. But I really like having my friends over, cooking for them, dancing and then doing some painting.
Music is like cooking for me: you mix the ingredients together in one big pan and see how they end up. Through experimenting, you find what you really like and stick with it.
Every time we get into an argument about cooking or laundering shirts, she shakes her Oscar at me, and I'm dead in the water. It would be a great equalizer now after 33 years.
Hands are our earliest tools. Cooking starts with the hands which are so sensitive that when they touch something they transmit messages to your brain about texture and temperature.
Whatever I do, whether it's cooking shows, books or events, the details count and that's what sets me apart from other food TV personalities. If you take out the details what's left?
I love cooking Japanese food at home. It's so easy to make an easy fry, a saute, or a quick braise and serve it over a bowl of rice with pickles and a side salad.
Years of cooking have taught me that the harder a flour is, the 'thirstier' it is. In other words, harder flours tend to have a greater capacity to absorb water than their softer counterparts.
You have to put your partner and family at the top of the list and there must be downtime - time for gardening, cooking time, book reading time.
I love to mix things up and create new dishes in the kitchen. I love cooking shrimp scampi and having a glass of Pinot Grigio while listening to music.
French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food that we think of as elite didn't start out that way.
I used to sleep in the desert once every week, now it is every two weeks, most of the time alone. It's beautiful. What I enjoy is taking my food and cooking for myself.
Ultimately, I realized that in order to write about food you need to understand everything about cooking, so I moved to New York and enrolled in the Institute of Culinary Education.
I'm not a cooking person, so there's not much in the fridge. On the rare occasion that I do cook, I make myself breakfast. Eggs are my go-to in the morning for some protein. Orange juice as well. You have to start your day off with that.
Writing's a lot like cooking. Sometimes the cake won't rise, no matter what you do, and every now and again the cake tastes better than you ever could have dreamed it would.
I write in freehand equivalents because measuring, to me, takes away from the creative process of cooking. Two turns of the pan with EVOO is about two tablespoons.
Once I tune in to the fact that my family receives my cooking for them as an act of love - that it's actually something that makes them feel cared for - it shifts my entire perspective.
For me, a very chilled out day would be me on my couch or cooking, sitting with one or two friends watching TV or films over a glass of wine.
Whenever I'd go to restaurants, the main chef came out and was cooking for me, and he's asking me how the food is. I get, like, VIP service, so it's weird.
Finally, cooking is good citizenship. It's the only way to get serious about putting locally raised foods into your diet, which keeps farmlands healthy and grocery money in the neighborhood.
Well, my mom is Japanese. She moved to the U.S. when she was a teenager. And so, her food is - she did all of the cooking at home for the most part.
Winning is very tangible, it's very exciting, it's very pleasing, but it's momentary. If you can do things that last, that each generation can build upon, then that's when you're cooking.
It's like when you get sick of your own cooking: I occasionally wish I could write something that didn't come out sounding like me. All writers must experience that.
In the same way that I've no desire to live in earlier historical periods, I never touch historical recipes. Most historical cooking is detestable.
If I did one thing, I made cooking rock n' roll: I made it sexy. I made young kids from rich backgrounds want to come into my world.
The longer I've looked at these questions, of the American diet and the public health crisis that we face because of that diet, the more I've come to the conclusion that the collapse of cooking is a big part of the problem.
I did gardening and cooking and drawing and reading to try take the pressure off the music - just being eclectic and putting the fun back in and bringing more innocence in again is really important.
I love that I've become a mentor, almost like a mother, to all the people out there that love Italian, that love cooking. I seem to make them comfortable.
Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.
I've got my foot in 'Saturday Night Live,' and my heart is there in a lot of ways, but I'm really pushing myself to do these new projects. It's scary as hell, but it's fun to have other things to keep my creative brain cooking.
I am actually really boring and I lead a quiet life. I love being at home, cooking for my boys, watching movies and I like nothing better than to go to bed early with a book.
I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.
It's just human. We all have the jungle inside of us. We all have wants and needs and desires, strange as they may seem. If you stop to think about it, we're all pretty creative, cooking up all these fantasies. it's like a kind of poetry.
My granddaddy died when I was about 6 years old, I think. And my grandmother took a job cooking in the school lunchroom. So she did great. She made $18 a week.
The problem with growing up in a cafe was the cafe never closed, my parents worked every day of the year from morning to night. So it was a big menagerie of kids, business and cooking!
Every person is able to add beauty, whether by growing flowers, or singing, or cooking luscious meals, or raising sweet pets. Every part of life can be art.
I'm very Italian, so I love cooking for friends. Whether it's Valentine's Day and my boyfriend and girlfriends' boyfriends are away, or someone's in town, or someone had a baby, I cook.
My girlfriend bought a cook book the other day called 'Cheap and easy vegetarian cooking'. Which is perfect for her, because not only is she vegetarian.
Bistro cooking is good, traditional food, earnestly made and honestly displayed. It is earthy, provincial, or bourgeois; as befits that kind of food, it is served in ample portions.
I cooked at the White House for Easter, last year, with Michelle Obama. But it more had to do with cooking from the organic garden, and her message. I took my daughter and granddaughter there, and they were really charming, it was great.
People come to Nashville where I live and they say, 'What's a great Southern restaurant?' Well, you got to know the right grandmother, because there's a lot of magic to good Southern cooking.
The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: Even the simplest food is a gift.
When it comes to cooking and eating, I always try to preach that life is about moderation. Even if I'm having beef for dinner, it's probably going to be a 3-4 ounce portion with heaps and heaps of vegetables.
There's nothing I like better than going to my apartment, closing the door, cooking my little dinner for one and just tuning out. My apartment really is my haven. It's a nest where I go to heal.
In rowing, you're always striving for that perfect stroke, that repetition, each one being as good as the last. Same thing with cooking. You can't say, 'Oh, I don't feel well, so I'm going to put out a crappy plate.'
Indians love to travel with their families, and they bring along everything including the kitchen and cooking utensils. Third-class coaches are always filled to capacity with people literally hanging out of the windows.
In the winter, my failsafe dinner party menu has to be my roast chicken or a creamy fish pie with mashed potatoes on top, followed by something like a tarte tatin. My cooking style is quite homely.
One of the key things is to encourage people to have a go in the kitchen and not to be embarrassed by it. Try and spend a couple of nights a week cooking something up. It doesn't have to be complicated, it can be something really simple.
I am inspired by music, travel, great architecture, and good, healthy food. I look for opportunities to learn about history, art, and cooking. When I learn, I grow.
As long as they want me modeling, I'll be here. But I hope to maybe have a cooking show one day or host a talk show when I'm older and have a developed brand. That would be really fun.
The cooking profession, while it's a noble craft and a noble calling, 'cause you're doing something useful - you're feeding people, you're nurturing them, you're providing sustenance - it was never pure.
Whatever I'm doing, I'm in that moment and I'm doing it. The rest of the world's lost. If I'm cooking some food or making soup, I want it to be lovely. If not, what's the point of doing it?
The most important thing for me is to walk the little alleys of the city, to find the little alcove where someone is cooking something, and just watch them do it. That's my idea of fun.
