Top 175 Dishes Quotes

I live by myself. I come in the door, I can throw my stuff on the floor. I can leave the dishes.

Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.

Perhaps our Irish friends should not so completely turn their backs on their historical dishes, no matter how many jokes they might have to endure.

I have the distinct feeling that when I’m old, and I look back on my life, my thirties will be one huge blur. There’s a lot that gets neglected: exercise, dishes, laundry, my poor garden. I try to prioritize the important but non-urgent things over the unimportant but urgent things.

I will say one of my favorite Russian side dishes is beet salad. It is dehydrated beets chopped very finely with nuts. It is a great side dish. I would like to try to make this when I get home. The nuts make it!

For my birthday my husband learned to cook and is cooking one day a week for me. But he only likes to do fancy dishes. So we end up with weird, obscure things in the refrigerator.

I love learning how to make new dishes.

I really feel sorry for people who think things like soap dishes or mirrors or Coke bottles are ugly, because they’re surrounded by things like that all day long, and it must make them miserable.

I love a good set of basic white dishes.

When I was a young boy, very young boy, mothers didn’t work. Women were home, they took care of the house, they washed the dishes and took care of the children. That’s what they did, and that’s what my mother did.

I love to cook, and my wife loves to cook. Sometimes it’s the appeal of the simplest of dishes – things you’ve grown up with in your life. Your emotional memory – something that not only affects your taste buds but that you’ve got an emotional attachment to.

If your mom asks you to do the dishes, do not pull out your pirate attitude. But if someone tells you you’re not good enough, says your dreams are too lofty, or claims there is no room in showbiz for a dancing violinist – well then, by all means, pull out your eye patch, my friend, and take to the high seas.

Over the years, I’ve found myself drawn more and more to simpler meals, to dishes that are focused, and to experiences that strip away the excess.

My mom is an OK cook. She’ll skewer me for saying that openly, because she claims to be a very good cook. She can make about, I don’t know, 10 dishes, I think, which is four dishes more than I can make.

Eating vegetarian doesn’t mean you have to eat boring, humdrum dishes.

Simple ingredients can be used to make elegant dishes with just a little extra attention to detail.

I sometimes compare making a film to cooking. Some dishes need to be stewed, while others need to be fried.

I love Alain de Botton and listen to his little ‘School of Life’ YouTube vids as I do the dishes.

Making a killer breakfast burrito? I got game. Washing the car? Love it. Doing the dishes? I love it more than washing the car.

Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you’ll know without thinking about it how hot the fire is.

Everybody in my band is married, pretty much, and have lives at home, and I don’t want them to be away from their families so long that they just start to feel psychotic. You have to go home and stand around in your bathrobe doing your dishes to feel like a normal person sometimes.

I sometimes feel that more lousy dishes are presented under the banner of pate than any other.

The role of a chef isn’t to reinvent dishes but to tweak.

For me, brunch is such a versatile meal since you can play on both the sweet and savory in your dishes.

I love dishes and house things so I kind of lost it a little bit on the house ware. One-thousand thread-count sheets, that’s what I indulged in.

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.

What people eat is not well documented. Food writers prefer to focus on fashionable, expensive restaurants whose creative dishes reflect little of what most people are eating.

We are like petri dishes, where we can innovate, but we want to do it carefully and thoughtfully.

Once you start thinking of different dishes in terms of how they’re heated, you quickly realize that the key to successfully pulling off a big meal is to diversify. If you plan on five casseroles and a turkey, you’re gonna run out of oven space. Don’t do it!

Most cooks try to learn by making dishes. Doesn’t mean you can cook. It means you can make that dish. When you can cook is when you can go to a farmers market, buy a bunch of stuff, then go home and make something without looking at a recipe. Now you’re cooking.

When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because they didn’t have much expanded imagination or technique or knowledge.

I just go at my own pace and I like control of the TV and I like to decide when I take a shower and wash the dishes and stuff like that. So I don’t know who would want to live with me to be honest!

Novelty is the universal cry – novelty by hook or by crook! It is an exceedingly common mania among people of inordinate wealth to exact incessantly new or so-called new dishes.

You can make sure your kids make their beds and hang up their clothes and put their dishes in the dishwasher when you’re the one calling the shots. So, parenting alone, for me anyway, I think is almost easier, being single.

My interest in words and literature is always changing. And every day of work is different, and it doesn’t feel laborious in the way that, say, washing dishes did. I’m quite happy to be doing what I’m doing, and I feel very lucky.

When I venture out to eat, I like to go to places with food that I don’t know how to make. So my favorites are Japanese and Indian. Indian food has so much layering of flavor, and the dishes go together so harmoniously.

I do the laundry. I do the shopping. I do the dishes.

Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup.

How we feel about ourselves as we read the newspaper, set the table, wash the dishes, recycle the trash and wash our clothes… is essential to our overall happiness and well-being.

I’ve got the best of all worlds. It’s every actor’s dream to wake up in New York City and go to an acting job rather than to a restaurant to wash dirty dishes. And I live so close to the studios that I ride my bike to work.

I have forty-six cookbooks. I have sixty-eight takeout menus from four restaurants. I have one hundred and sixteen soy sauce packets. I have three hundred and eighty-two dishes, bowls, cups, saucers, mugs and glasses. I eat over the sink. I have five sinks, two with a view.

While you can find zucchini in markets in most places year-round, allowing you to make everything from breakfast dishes like zucchini and onion frittatas to snacks like zucchini-stuffed crab cakes, the onset of fall marks the beginning of hard squash season.

Shrimp and grits is a dish that I enjoy from North Carolina. It’s one of those dishes that is so rich in flavor and texture.

I’m meticulous about tasting everything at the restaurant, so I taste all the preparations before lunch and dinner. That means tasting around 50 dishes twice. There are times when I think I can’t taste another thing.

I’m a pasta girl, and I like dishes that are easy, one-pot dishes that are really quick.

I go to my mom’s house and she’ll make me do the dishes or clean up.

My success rate is about 80 percent. Two of ten dishes won’t work.

I wait for the next opportunity to have something to do with food. If I get rested, my mind just starts creating new dishes – click, click, click.

If you look at the soap bubbles in the sink when you’re doing dishes, you’ll see the incredible diversity of shapes in there. There are cubes in there; there are decahedrons and tetrahedrons; there are odd, irregular shapes without names, you know.

Pressure is an emotional paralysis. It’s hard enough to do the dishes when you’re feeling pressured, let alone make a movie.

I enjoy going for brunch at Granger & Co. in Notting Hill and having my all-time favourite: poached eggs and avocado on toast. I love the aesthetic of the space and the fresh, modern approach in the dishes.

I’ve put my whole heart into cooking dishes that I am passionate about on ‘Girl Meets Farm’, and this has been met with such great support from the whole team and the Food Network and now our viewers.

My first job was washing dishes in the basement of a nursing home for $2.10 an hour, and I learned as much about the value of hard work there as I ever did later.

I am a gourmet. I cannot stay away from my favorite dishes.

Sometimes you need to give dishes a nap.