We all have to be dishes on a plate eventually, with the way we are marketed, but I have no intention of being a cheap Chinese all-you-can-eat buffet.
I need to feel as if everything is clean and in its proper place before I can even attempt to write one word. At least, that’s what I tell myself. I make the bed, I put away the dishes, maybe I dust, maybe I do the laundry, maybe I go to the post office.
One of my favorite dishes is this alfredo I make, and I make the sauce from scratch. I love making everything from scratch.
I’m not the king in my own house. I have to wash the dishes and take out the trash and say, ‘Yes, baby.’ I’m 6-foot-5, but I kind of walk around hunched over.
Thank God my life is normal. I work hard to make it normal. My husband and I don’t want Hollywood drama. I go to the market and do the dishes. I’m not treated differently because I work on TV.
While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.
No one raps about food like I do. I rap about fine dishes – like, all kinds of things that only real chefs and real foodies are going to know about.
I cook anything, be it vegetarian or non-vegetarian. But mutton dishes are my favourite.
Olympia was a town crawling with music. I was new to the whole punk scene. The culture shock continued; Olympia had bagels! We didn’t have bagels in Arkansas. You could order vegetarian food all over town! It was so crazy to me – a place with so many vegetarians, the restaurants made special dishes for them?
The best time to plan a book is while you’re doing the dishes.
In any restaurant, my eyes alight first, as if by an atavistic pull, on the meat dishes on the menu. In any dinner party I throw, I think of the non-vegetarian dish as central. I view this as a combination of weakness, greed and moral failure. Someone please help.
At school I was lazy. But I started working when I was 15, washing dishes at a local truck stop restaurant. I was really, really bored with school, and I wanted to get a job as fast as I could. School was just so easy. There was just no challenge to it.
Cauliflower is a great swap in so many comfort food dishes.
We don’t put gender roles on our marriage and our relationship. If I’m working a lot and Cory’s home, he will put Cree to bed, and if dishes need to be washed, he will wash them. So it’s not like, ‘Oh, I’m going to wait until my wife gets home, and she’s going to be doing all that.’
Close your eyes and place your finger on a map. Wherever it lands, that’s the theme of the evening. So many times we settle for routine dishes. This forces you to try new cuisines.
Even though Czech food is traditionally a bit heavy, especially for a climber, I can’t resist some dishes: sveckova, for example, is beef in a creamy sauce with celery and dumplings. It’s probably fortunate that I don’t know how to cook it myself.
You always have to be ready. When I’m washing dishes, I have to have a towel ready so I can dry my hands and push the record button on my phone.
I find myself dreaming of doing normal things – like staying home and washing dishes.
Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking.
We all have somebody that sits down at the Thanksgiving table and says the most outrageous things, and you’re doin’ the dishes with your sister, and you’re like, ‘Omigod, can you believe she said that?’
I didn’t cook that much as a kid. My mother was cooking, and I was her helper. We made dishes together.
I loved the domesticity of my life as a struggling actor. When I wasn’t going to auditions, I could do things like cook dishes from scratch and take them to parties or be really thoughtful about birthdays and anniversaries.
Why are fish unsustainable? Because they’re popular. What makes restaurants work? Popular dishes that people come back for.
My husband and I have, in some ways, a non-traditional relationship – especially when it comes to domestic duties. He does most of the cooking, dishes, and laundry, while I do most of the yard work. I love to mow the lawn! And I take great satisfaction in planting and pruning.
I don’t think of myself as a fast reader. I just read a lot. When someone else might think, ‘I might do the dishes,’ I don’t. But then the dishes multiply.
My flight time is important to me; I actually prefer a longer flight to a short one. That way I have time to read a book, watch movies, and think about new dishes.
My writing process is a mix of research, personal experiences, washing the dishes, raising kids while thinking – then writing.
I don’t paint butter dishes, doilies, or hummingbirds in my garden. It’s more raw, I suppose. But it always creates a reaction.
I’d be willing to do anything. I’m not precious. I’d wash dishes.
I like introducing people to new dishes and new flavors.
When I was 13, I had my first job with my dad carrying shingles up to the roof. And then I got a job washing dishes at a restaurant. And then I got a job in a grocery store deli. And then I got a job in a factory sweeping Cheerio dust off the ground.
The Momofuku Culinary Lab started as a space where we could focus on creating and innovating. I didn’t want us to worry about working on projects in a restaurant; there are just too many distractions in service and running a kitchen to be able to focus on creating your dishes.
You can find fine dining in Singapore but there’s also a wide spread of local dishes available. In Singapore, I prefer to try the local bites.
Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.
I think people are more savvy about cooking, food and dining. I notice they are looking for more value for their money – not in larger portions but more in terms of healthier, fresh, farm-to-table dishes with a nice presentation.
A key feature of Macedonia’s protein dishes is the mix of meat, so you’ll often find a stew of pork and chicken, for example, rather than a singular beast.
To wash dishes is not the same as a guy running a numerically-controlled machine. That guy running a numerically-controlled machine is going to get a higher level of pay because his training is higher, and he should get a higher level of pay.
I started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes. When I turned on Food Network, or any sort of cooking channel, that’s what people were making. So that’s where your education comes from.
I enjoy cooking, but stick to modern dishes.
Hef is boring to cook for. He likes a total of four main dishes: fried chicken, pot roast, pork roast and pork chop sandwich!
A steak is a steak, so I tried to experiment with different side dishes, such as truffle croquettes, and unusual condiments, but I learned that people don’t want you to change the steakhouse.
I’m really trying to respond to the foods that are in the stores and just pulling the things that are the very best and cook what looks beautiful and is seasonal. That’s the way to go. I love going to the grocery store and the market. None of it’s drudgery for me. Washing dishes is the drudgery.
The house I grew up in had large plate-glass windows, which birds frequently crashed into headfirst. My father helped me assemble a bird hospital, consisting of a few shoe boxes, some old rags, and tiny dishes for water and food.
Dashi remains unfamiliar to most French and American cooks, who tend to reach for a bouillon cube to do many of the same things. But dashi is worth preparing and using the way the Japanese do: for poaching fish, as a soup base, and in simmered dishes.
I started baking with my family and friends. We would make easy and competent dishes and spend our evenings and weekends together in the kitchen. It was quite argumentative and ferocious – it was family life. That instilled the love and comfort of food for me.
By the time I left the bar, I was 30. I was a dishwasher. They call it a bar-back, but essentially, I washed dishes for a living. I had no high-school diploma, I had no agent, and my literary successes were non-existent… but it was the only thing I ever wanted to do, so I did feel trapped.
There was years when my father didn’t even make a hundred grand – or barely made a hundred grand – and sure, we had a maid, but she only came twice a week. What do you think happened the other five days? You think those dishes washed themselves? You think those clothes got themselves in the hamper?
I had started to feel that somewhere in the second half of the 20th century, the idea of page-turning as a good thing had been lost. You were getting books that were the equivalent of absolutely beautifully prepared dishes of food that didn’t taste like anything much.
When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I’m not that keen on other people taking photos of my dishes.
If you’re a sports fan and you’re home and you’re washing dishes, usually your TV is on ESPN and you’re just getting the highlights and keeping up-to-date with all of the sports going around, all of the news.
I’ve always had a great work ethic, even when I was washing dishes.
