Top 328 Recipes Quotes & Sayings - Page 5

When I got married and when my sister got married, my mom made us both individual cooking books with all of our family recipes and pictures and kind of the history with our Sicilian family, so that was really special.

Usually, turkey burger recipes result in something so lifeless and tasteless that drowning one in ketchup (that most perfect and delicious of condiments) doesn't help much. Part of the problem is calling this food a 'burger' at all, because it's never going to satisfy the way juicy, salty, medium-rare beef will.

The best things - when I really feel that I'm communicating, and when I really feel that people are getting it - are simple, straightforward recipes. I think simple is the hardest to achieve because you don't have all those elements to hide behind.

The cookbook gives a detailed description of ingredients and procedures but no proofs for its prescriptions or reasons for its recipes; the proof of the pudding is in the eating. ... Mathematics cannot be tested in exactly the same manner as a pudding; if all sorts of reasoning are debarred, a course of calculus may easily become an incoherent inventory of indigestible information.

Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.

I can cook a few things. I always save the same recipes to impress my friends, and I always do two or three things, so they think I can cook. But I don't know how to do anything else.

I launched Little Lights of Mine because I was a young, 23-year-old new mom. I was home at the time and looking for direction. I started the blog as a place to just share everything. It quickly turned into a food-based blog where I would share all of my favorite recipes.

Anyone who promises that everything can be made the way it used to be with the recipes of the past betrays in reality the people he claims to represent. We must never participate in this betrayal and we must never allow this betrayal.

If you're preparing a dinner for friends or a holiday dinner, make sure to only prepare recipes you are comfortable with and have cooked before. Cooking for others is not the time to try out a recipe for the first time. You end up spending all your time in the kitchen instead of enjoying your company.

Dave Wann's recipes from his own experience in Simple Prosperity are a breath of fresh air, and just what we need for a saner future. They include ideas, sound research and down-to-earth advice we can all use. This book is also much more: a friendly, personal guidebook for living a more enjoyable, healthy, loving life.

My recipes aren't geared towards women; my books are marketed towards women because women are the biggest market for weight loss, weight management and weight maintenance and for cooking.

For the first time I saw a medley of haphazard facts fall into line and order. All the jumbles and recipes and hotchpotch of the inorganic chemistry of my boyhood seemed to fit into the scheme before my eyes-as though one were standing beside a jungle and it suddenly transformed itself into a Dutch garden.

The irony is that Iraq actually has one of the richest and most sophisticated cuisines in the world. So many classic American or European foods - ceviche, albondigas, even the mint julep - have roots in Iraqi cuisine, which was a crossroads of Persian and Arab and Turkic traditions. The oldest written recipes in the world are from Iraq!

Some people collect paperweights, or pre-Columbian figures, or old masters, or young mistresses, or tombstone rubbings, or five-minute recipes, or any of a thousand other things... My own collection is sunrises; and I find that they have their advantages. Sunrises are usually handsome, they can't possibly be dusted, and they take only a little room, so long as it has a window to see them from.

I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.

I'm not asking any of you to make drastic changes to every single one of your recipes or to totally change the way you do business. But what I am asking is that you consider reformulating your menu in pragmatic and incremental ways to create healthier versions of the foods that we all love.

Every since my wife, Adri, got pregnant with our now-eight-month-old daughter, Alicia, I regularly get asked what my plans are for feeding her. How can someone who writes about food and tests recipes for a living meet the picky and precise needs of an infant without losing his mind?

I'm thrilled that Alice Medrich, one of America's premier bakers, has embraced teff, buckwheat, oat, and rice flours. She understands that these flours are far more than substitutes for wheat flour. These flavor flours are stars on their own, full of character. Her recipes are sure to entice you to move into the kitchen and start baking.

Southern food certainly carries a stereotype, but I feel like that's turning around a little. There are great Southern chefs who are finding ways to showcase our traditional recipes in deliciously healthy ways. For me, the key is to use fresh fruits and vegetables and cut some of the butter and fat without sacrificing the yumminess of the dish.

I know who in the family is a great cook. I know where the great recipes are.

I've been really fortunate and I've just tried to focus on the work and getting people to see Mexico, its food and its culture in a slightly different light. It's tricky with Mexican food because a lot of our recipes are so deeply rooted in tradition and Mexican history. That's a heavy responsibility!

'Ms.' always flouted the rules of the ad world that say, especially for products directed at women, that the ad must be connected to the editorial. You don't have food ads unless you have recipes. You don't get clothing ads unless you have lavish fashion coverage. We never did that; every other women's magazine does.

I rarely saw my Grandma Markle, as she hailed from New Hampshire and spent much of her life in Pennsylvania and Florida. To bridge that gap, she would always send scrapbooks, care packages, and boxes of treats made from family recipes.

I applied the same mentality to my social media as I did when I was doing my boot camps. I thought, well, no one's watching, but I'll keep adding value, putting out good recipes, funny workouts and good videos. And it grew and grew.

I love anything to do with cooking, from watching the Food Network to reading recipe books by Gordon Ramsay, Jamie Oliver and Levi Roots. My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.

When I finally gathered, invented, stole, simplified, borrowed, and found a publisher for a clutch of reasonably foolproof recipes, I learned I had friends I hadn't known about - more proof that a mutual dislike can be quite as sound a basis for friendship as a mutual devotion.

For creamy sea urchin pasta recipes, the typical process is to saute garlic, shallots, and chilies in olive oil, then add the pasta and pour in a sauce made from raw sea urchin roe blended with softened butter or heavy cream.

Lemon curd is a basic custard, meaning it's thickened by eggs. Although many curd recipes call for just yolks, I prefer to use a combination of whole eggs and yolks to add a bit of lightness.

While it's typical to find steamed clam recipes which include a bit of bacon or sausage, you might not think of adding shredded ham hock, but it's another way to pair the lusty, smoky flavor of animal fat with the briny ocean flavor of shellfish.

Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of 'Fannie Farmer' or 'The Joy of Cooking'.

Why don't women have respect for themselves nowadays? What happen to the woman who learned her grandmama's recipes and made her man sweet potato pie? I tell you, they don't make 'em like they used to. Will my real women stand up, please?

I have been cooking vegan recipes for a long time, long before the release of my first cookbook, because in the rubbish old days of scraping by on mismanaged, delayed and suspended benefits, meat and dairy products were often just too expensive, in contrast to their kinder counterparts.

In the 80s, mum used to make a beautiful beef in red wine sauce, which I thought very exotic. And an incredible chilli con carne, with baked beans so it wasn't too spicy for us. Later, when I asked for the recipes, she said: 'I don't know - they were Colman's or Schwartz's packet mixes.' It completely ruined it for me.

Who are these bloggers? They're not trained editors at Vogue magazine. There are bloggers writing recipes that aren't tested that aren't necessarily very good, or are copies of what really good editors have created and done. Bloggers create a kind of a popularity but they are not the experts. We have to understand that.

You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts. Fancy ingredients or recipes not required; simple, made-up things are usually even better.

I'm really a scientist. I follow recipes exactly - until I decide not to. And then I'll follow something else exactly. I may decide I could turn this peach tart into a plum tart, but if I'm following a recipe, I follow it exactly.

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!

It takes a lot to get vegetables to come together into burger form and stay there. A whole lot, in fact. That is why so many veggie burger recipes require eggs, gluten, prodigious amounts of starches, and chilling or freezing before they have a chance of holding together.

A true chocolate lover finds ways to accommodate his passion and make it work with his lifestyle. One key, not just to keeping weight down and staying guilt-free, but also to keeping taste buds sharp (essential for the professionals who evaluate new products as well as judge recipes), Is being discriminating.

It was improv that really helped me start coming up with recipes and just believe in my instincts. That's why the first recipe I made up was 'I Ain't Chicken Chicken' because I finally felt bold and fearless in the kitchen, which was an entirely new feeling for me.

I prefer lump charcoal over briquettes but I do use both for different reasons and different recipes and sometimes I combine them both when I really want the woodsy aroma from the lump charcoal and long, even heat from the briquettes.

If it's a cocktail party, I generally make five or six different things, and I try to choose recipes that feel like a meal: a chicken thing, a fish or shrimp thing, maybe two vegetable things, and I think it's fun to end the cocktail party with a sweet thing.

I love to cook when I have the time. I don't cook French or Mexican food with exact recipes. I just go to the supermarket and buy things that look good, and I mix it all together and invent something. Ninety-five percent of the time, I'm lucky. Sometimes not so lucky, and I say, 'Let's go out to dinner.'

I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.

Backyard barbecues are really just about getting together. It's all about making people come over, having a really good time, talking about their lives, and sharing some great recipes.

With a lot of the old school veggie recipes, and in the Seventies and Eighties, you'd go to a veggie restaurant and you got this sense of worthiness. You were presented with a plate of brown, and three forkfuls in, you might feel self-righteous, but you were bored with it.

As a kid I'd play with homemade recipes, like putting pineapple on my face to exfoliate my skin and doing facial steams with lavender or peppermint oils. I just loved doing stuff like that. It's what motivated me to launch my skin care line.

When we are filming, it often feels like we're flying blind. As an actor, you have no idea if your choices are right or if they work. Some scenes feel like a complete Hail Mary. Imagine you're blindfolded and cook a massive Thanksgiving feast with only new recipes - without getting to taste any of them along the way.

The great American food writer M. F. K. Fisher once wrote an essay called 'The Anatomy of a Recipe.' To have a good anatomy, in her view, a recipe should have a sense of logical progression. She despaired of recipes with 'anatomical faults,' where the reader is told to make a cake batter and only then to grease the loaf pans.

British food is a celebration of comfort eating. Our traditional savoury recipes are all about warmth and sustenance, our puddings a roll call of sweet jollity, our cakes are deep and cosy. We appear to be a nation in need of a big, warm hug.

To a billion people around the world surviving on just a dollar a day, the question of what to eat tonight is more about life and death than about recipes. The struggle of poor people around the globe weighs heavily on me, especially now that I am a mother, which is why I work with Oxfam.

I loved seeing my mom put her own twist on years-old family recipes and also create new dishes. This made me develop a passion for cooking at a young age and would eventually inspire me to prepare meals and host wonderful family dinners.

When people ask me how I develop recipes, I have to respond: "travelling, eating, watching, experimenting, and constantly asking myself: 'Do I want to eat this dish again?'" Will I yearn for it some evening when I'm hungry? Will I remember it in six months' time? In a year? Five years from now?

Chocolate cornflakes are a hit. Mixing chocolate with cornflakes to make dollops of candy with that crunch and saltiness just has a magic to it. People watch you do it and think, 'Oh it's so easy,' and then they taste it and say, 'I want to do this.' It's recipes like this that are very successful on TV, because they're so simple.

I like to cook for my friends. It is an act of love because in cooking you can create so many plates and recipes, if you know how to - otherwise you make a mess - but I like it because it's like a ceremony. You cook for your friends and after, you drink wine and play cards.

Dad thought something very fishy was going on when, at 22, I was offered a job for £1,000 a year - more than Dad paid his own staff - for inventing cheese recipes and writing leaflets at the Dutch Dairy Bureau in London.

I learned to cook by watching and helping my mother in the kitchen. I also learned by trial and error. 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!

He'd noticed that sex bore some resemblance to cookery: it fascinated people, they sometimes bought books full of complicated recipes and interesting pictures, and sometimes when they were really hungry they created vast banquets in their imagination - but at the end of the day they'd settle quite happily for egg and chips. If it was well done and maybe had a slice of tomato.

I don't copy recipes without trying them out. I don't reprint without trying them again.

I have no fresh-from-the-oven mother-daughter recollections - only the daily creaking of cans being opened and the sucking sound of gelatinous vegetables splurting from their tin-encased vacuums. Her kitchen was filled with smoke and impatience. ... And so I grew up finding my own path, frying what could not be boiled, winging my way through life without recipes.