Top 328 Recipes Quotes & Sayings - Page 2
Explore popular Recipes quotes.
Last updated on December 18, 2024.
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 have a lot of fans who are in the prison system, where ramen noodles are a kind of staple. Prisoners are always sending me recipes.
I refuse to believe that trading recipes is silly. Tuna Fish casserole is at least as real as corporate stock.
Argentina should grow with a project of its own and implemented by Argentines, not dictated by foreigners with old recipes that always fail.
When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes.
Now, normally I do all my research on existing recipes before I start working on my own version.
I'm not terribly good at three-page recipes - I tend to skip bits - or anything that involves marinating things in juniper berries.
Sometimes I think more creativity is put into muffin recipes than into the rest of society combined.
Middle age is when you realize that you'll never live long enough to try all the recipes you spent thirty years clipping out of newspapers and magazines.
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.'
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.
As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.
We love pasta at the Hollis home! It's super easy, and there's so many different recipes we can make that the boys never get tired of having it.
A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide.
I spent ages learning to take photos, which was a lot of fun, and I think it really helped readers get excited about the recipes.
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.
One of the best things about 'The Chefs' Line' has been seeing how these generations-honed recipes fare when they go up against professional ones.
In July and August, when everyone I know is at the beach, I am cooking through turkey, potato, and pie recipes for Bon Appetit's November issue.
When I thought I couldn't write recipes, my boss at the time advised, 'Write as you talk.'
A lot of my recipes I take from foods my grandmother used to cook, things she prepared for family reunions.
I had this dream of starting a pizza business since college. I came up with the name, menu, and recipes back then.
This is one of those rare recipes, surprising in its flavors and wonderful in its simplicity -- an out-and-out favorite of mine.
The moment somebody is making money off the recipes, that's when you'll see digital rights management around it.
My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.
Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others.
I tested a lot of old cornbread recipes and most of them were bland or tough.
I am not a cook at all. It wasn't difficult to play a chef because it was not about knowing recipes. I just had to look comfortable in the kitchen.
I never talk about books in progress. I could decide to change it to a series of seafood recipes, after all.
Giulia Melucci has written a wonderfully funny and moving book. It's like Eat, Pray, Love, with recipes.
Baking isLife. So when you describe what you're making, you must describe life. Do you see? It's not just recipes.
I know how to bring recipes down to the level where people with no experience can feel comfortable making them.
I'm encouraged because you pick up any food magazine and there's two or three recipes involving Indian spices.
I could not be more thrilled to be writing about the recipes I love and think are essential to any novice home cook, professional, and somewhere in between.
I'm yet to attack French cooking, you know, where it's intense, following recipes and stuff. I'm more of a 'make it up' kind of thing.
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.
I think sharing recipes is such an important part of baking and the baking world.
When I get back from a mid-morning stroll, I'll do some writing then I'll typically spend the day testing new recipes.
I'm a bartender. I like recipes. They're concretes. Was the drink recipe for seduction one shot charm and two shots self-deception, shaken, not stirred?
My husband, Vivek Deora - he is very meticulous about cooking, and slowly and lovingly makes his family recipes, handed down generations.
There is a tradition in Southern cooking of recipes handed down for generations. And when I make my grandmother's strawberry pie I feel her right with me.
Cheap meat is the problem. The answer is to replace meat recipes with vegan meals.
My books are easy to use and real - and guess what, I sometimes use convenience food in my recipes!
A cookbook is not like being an author. It's writing down recipes; it's not writing.
I research best practices and recipes for success and failure to craft personalised policies for my city.
My great-grandmother taught my mom to cook and she passed down the recipes to me.
I want my recipes to be clever examples of a bigger story, a celebration of resource responsibility and spending with purpose.
The funny thing about bowl recipes is, despite how simple they might seem, they can actually be a lot of work.
Patriarchy 101 would have you believe otherwise, but you know - that's just not true. Those inequalities are recipes for resentment. And, yes, the formula isn't perfect yet. We don't all have that. But we're trying.
I'm really into football, gadgets, adventurous activities, and cooking new, creative recipes right now - but you'll never catch me being boring.
I am my best work - a series of road maps, reports, recipes, doodles, and prayers from the front lines.
In some ways, chocolate chip cookie recipes are my favorite algorithms. You put a bunch of bad-for-you stuff in a bowl and get a delicious result.
These simple to prepare recipes should inspire anyone who wants to honor their body-God’s Temple-and feed their family from a biblical perspective.
I love cooking. It's one of my favorite things to do. To share my parents' recipes that I grew up with is just something very special to me.
I can cook to please people, but it's quite conventional. I make a good sponge cake. I find it hard to follow recipes.
Even though I'm big on recipes, I love to make up my own dishes and when you take a risk in the kitchen, you learn a lot about food!
I love the 'Barefoot Contessa' cookbooks - they're so nicely done, and her recipes are beautiful and simple.
I am actually a very good cook (if I may say so myself). I just don't know that many recipes.
A cookery book should be there for inspiration. Recipes should be a guideline, and they shouldn't be cast in stone.
Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me.
My inability to follow recipes as written - without obeying the devil on my shoulder telling me to replace ingredients or change the temperature - is well documented.
