Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it – it loses its punch when cooked. It’s a ‘What is that?’ flavor. It adds depth of flavor to things.
My go-to winter recipe is beef and butternut squash stew, cooked in the slow oven all day.
Unlike charcoal grills, which take up to 30 minutes or more to heat up, wood pellet grills can give off an even heat quite quickly. And, unlike propane grills which heat up quickly but lack flavor, foods cooked on pellet grills are rich in smokiness and succulence.
The only thing I’ve cooked while entertaining is stir-fry.
Always buy dry pasta, not fresh. 90 percent of Italians use dried pasta as it keeps its al dente shape more perfectly when cooked.
Family dinner in the Norman Rockwell mode had taken hold by the 1950s: Mom cooked, Dad carved, son cleared, daughter did the dishes.
I had a very normal childhood, and my mother cooked very normal food.
When I was a child we were sufficiently well off for me to be a picky eater and I still cannot eat vegetables cooked in the traditional British manner.
Getting home-made food cooked by mom is a blessing. I feel I inherit my creativity through the food she cooks for me.
The most I ever ate? In one sitting? Maybe four big plates of fried chicken, biscuits, chitlins, gravy. Then dessert. Apple pie, sweet potato pie. My mother cooked that stuff, good Southern food, and when I was 300 pounds, I never missed a meal.
Your brain is cooked when you write hard for three or four hours.
The most important thing for having a party is that the hostess is having fun. I’m very organized. I make a plan for absolutely everything. I never have anything that has to be cooked while the guests are there. The only thing I might have to do is take something out of the oven and carve it.
Don’t forget that fruit can be cooked – think of baked apples, poached pears and grilled pineapple. But if you like drinking fruit, blending will preserve more nutrition and fibre than juicing.
When I was growing up on our 53-acre dairy farm, we were obsessed with food; it was the center of our lives. We planted it, grew it, harvested it, peeled it, cooked it, served it, consumed it – endlessly, day after day, season after season.
I cooked a little bit in my first movie; I did a movie called ‘Made.’ For the little kid in the movie, I do a scene where I’m preparing a pasta puttanesca. I always loved watching that scene.
Growing up, I didn’t have great family dinners. We sat down every night, and my mother cooked food, but it was always about who was going to leave the table crying first.
I rarely cook traditional risotto, but I love other grains cooked similarly – barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.
To transfer food into a bowl from a pan that you’ve just cooked in, it’s a loss of energy; it’s wasteful. People think it’s very sophisticated, I don’t think it’s so smart.
I never cooked before I became vegan. Preparing a meal as opposed to ordering in all the time, you start thinking about where your food comes from and how it gets to your table. You notice that chain.
I grew up in a household where we cooked all the time. My mom cooked all the time; my dad cooked. My grandmothers cooked. I have memories of sitting on the counter and snapping green beans with my grandmother.
Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil a dish.
I’m from South Georgia, so my mom, she always cooked some dang good food when I was growing up.
The Mojave Desert was plus 50. Now, I’ve cooked duck eggs at 50 degrees celsius. You can imagine what it’s like on a bike.
My mom was probably the biggest influence. She cooked dinner every night. We sat around the table every night. It was a very traditional family.
Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some other foods. Dried beans cooked with tomatoes added to the pot can take up to 20 percent more cooking time than beans without tomatoes added.
Throughout my rapping career, I always cooked for myself and anyone I worked with. It’s what actually kept me grounded through those crazy years.
Change is always good. You can’t keep tradition all the time. Yes, Grandma cooked on a wood stove but she would have used electricity if she could.
I had a baptism of fire when I cooked in the Little Paris Kitchen.
I would love to go on ‘MasterChef’. But while I really like cooking, I’m doubtful anyone would ever want to pay for what I’d cooked.
It’s very tempting to have a nanny and live in a gated community and have a chef – I’d love to have a few dinners cooked for me. But I don’t want that for my children. When they’re older, if people say to them, ‘Did you have a chef?’ I want them to be shocked by the question.
Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they’re cooked, the more tender they get.
My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce.
I could see it wasn’t going to be easy. I couldn’t give a franchise to any old greasy spoon. And I knew the chicken had to be cooked the way I told them to cook it if it was going to be as popular as it could be.
Unlike chicken, duck breast has a hue and texture akin to that of red meat and is safe to consume medium-rare, so bring on the pink. Perfectly cooked duck breast will have moist and juicy meat, with a luscious and crunchy skin.
The art gods cooked up something special for James Ensor.
The seasons had always been a part of the way I cooked and ate in Switzerland, and they again became what guided me in New York.
I think children learning to cook can be such a wonderful thing. It can help build confidence, make them feel good about themselves. It helped me build my ego and even start to get acceptance at school. I’d bring things to class that I’d cooked at home.
I love sushi. But after too much of it, it just starts to taste like a dead animal that hasn’t been cooked.
Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty and have a mysterious refinement when cooked or roasted over sea salt.
Koshari is a cozy pile of warm carbs – traditionally, cooked rice, lentils, macaroni, and chickpeas, all mixed together – smothered in perky tomato sauce and buried in fried shallots.
My last comment was, though, that Congress has cooked the books.
The higher the temperature you use to cook, the faster energy is transferred, and the less evenly your meat cooks. Conversely, the more gently a steak is cooked, the more evenly it cooks.
When I was growing up, Mum and Dad were both equal: they both worked, they both cooked, they both looked after us. So I wouldn’t expect my husband to be any different.
Everybody’s eating all my – brownies, granola, anything you eat cooked, I can find you raw.
