Food is a passion for me, especially Italian cuisine. I prefer to have somebody cook for me, but I can do some very nice pasta dishes.
When you grow up with a mother who has to wash dishes and clean hotel rooms, you know the importance of having a job, and you can’t be without a job for any length of time, or you will be without anything.
One of my favorite dishes in the world used to be steak tartare, which is raw ground beef seasoned and then served.
Whether you’re pulling inspiration from restaurants, or simply tweaking the dishes you already like, it’s important to change up your rotation, even if it’s only every once in a while.
You can add things to savoury dishes as you cook, but sweet dishes are more challenging.
My roots are from Iran and so, I cook Iranian dishes that have been passed down the generations in our family. I was born and raised in India and enjoy cooking Indian food, too.
I love cooking. There is nothing I like better than going home and cooking my family a nice meal. Anything with pasta! Pasta with butter! I have a good repertoire, and I can do quite a few different dishes. Sometimes they work out and sometimes not.
My kitchen has a wood-burning oven, a large worktable, and windows all around, including one above the sink. I think whoever is washing the dishes needs to have a lot of beauty around.
I have a great love for cuisine, so I’m always interested in local food, and there are so many interesting dishes, spices and ingredients in India.
The intense aroma and warmth fresh ginger adds to dishes is irreplaceable. The heat found in ginger is attributed to a chemical it contains called gingerol, which is closely related to the capsaicin found in hot peppers and the piperine in black pepper, but is much milder than the two.
I hate housework! You make the beds, you do the dishes and six months later you have to start all over again.
Someone has to take the garbage out, someone has to cook the food, and someone has to clean the dishes. I want to do all of that.
I think I’m a fun flatmate. I’m always cheerful. I go on tour with my band so it’s 12 people on one bus and I feel like I’m the one who’s happy in the morning. I’m not a chaotic person, but I might slack off on doing the dishes from time to time.
I’m very content to have great management and a great label. But for me, success started when my managers came to me and told me, ‘Go ahead and quit your job.’ I told them, ‘As long as I don’t have to wash dishes anymore, I’m good.’
I’m always gonna be crazy about dishes in the sink. Crazy! Because it’s a sign of disrespect. It says that you think someone else is going to clean up after you: that you’re not prepared to do it yourself.
My parents paid me small amounts for cleaning my room or cleaning the dishes and stuff, but I never really had a real job before I started on my professional tennis career.
I don’t have a dishwasher, and I hate washing dishes.
It’s okay if you finish cooking something easy after your guests arrive – some dishes must be prepared a la minute, as chefs say. Just remember to keep talking.
Family dinner in the Norman Rockwell mode had taken hold by the 1950s: Mom cooked, Dad carved, son cleared, daughter did the dishes.
Of course, I will continue to share my favorite Southern recipes, just like my mama, grandmother and family shared with me over the years. And now, I’ll be adding a little bit of a lighter touch to some of these wonderful dishes.
I think everyone has experienced those boring arguments about whose turn it is to do the dishes.
I love the smell of clean laundry. Working in the garden and getting my hands dirty. Doing the dishes. These are the things that make me feel normal.
The restaurant business had a profound effect on my future and that of my two brothers. When we were able to stand on a stool to reach the sink, we washed dishes, and later, when we could see over the counter, we waited tables and managed the cash register.
I don’t like when people put their dishes in the dishwasher without scrubbing them properly because it comes out with those little white dots and then you can’t get those out. And you have to rewash them.
Do you know what you call those who use towels and never wash them, eat meals and never do the dishes, sit in rooms they never clean, and are entertained till they drop? If you have just answered, ‘A house guest,’ you’re wrong because I have just described my kids.
Most of my food memories are of my Nan cooking Sunday dinners – roasts of meat with lots of vegetables. I suppose I cook what’s comforting and dishes that make me feel good.
The thought processes that go through my head when I’m playing a game compared to the thought processes in real life are very, very different. And they’re more interesting to me than what you think about when you’re doing the dishes, cleaning the yard, watching TV, driving or watching a movie.
My mother cleaned houses. I washed dishes.
In my bachelor days, I had a small upright piano in my kitchen. It cost £10 from eBay plus £70 delivery. It was because I’d seen an old photo of Tom Waits – with dirty dishes, empty bottles, a hot plate, a coffee machine and a piano strewn with lyric sheets – and fallen in love with it.
They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman’s octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.
I had my first French meal and I never got over it. It was just marvelous. We had oysters and a lovely dry white wine. And then we had one of those lovely scalloped dishes and the lovely, creamery buttery sauce. Then we had a roast duck and I don’t know what else.
If you want to keep your side dishes warmer than room temperature, consider buying a small steam table for the home, with the Sterno cans underneath.
I think when dishes have a certain amount of acidity, really they are very alive. And I love things that are alive.
I love the food of Karnataka and all the side dishes I make at home are recipes I learnt here.
Not only are pasta dishes delicious, but they are also great, easy options for a quick dinner during a busy weekday.
My creative process is quite slow. I hear melodies in my head while I’m washing the dishes and I allow my subconscious to do the work.
The people there are so warm, and I tasted many delicious dishes in Madurai.
We Chinese use a lot of ginger and green onions to flavor dishes but not to overpower them. Westerners have this misconception that we eat the ginger and green onion, but we leave those on the plate.
I washed dishes so I could make movies. it was never a way for me to make money.
Even before marriage I used cook delicious dishes for my wife and mother-in-law on Jamai Sasthi.
I learned that you don’t take dishes from the table to the dishwasher; you have to rinse them first. I think that’s stupid because I don’t go out in the back yard and hose off before taking a shower.
I have this concept that I call ‘Combo Meals.’ The idea is that I start with the kids’ meal and then add a few more ingredients, and it becomes the adult meal. This way I’m not making two entirely separate dishes. I’m just simply adding on to what I’m already making.
I love meals where you have maybe 10 side dishes spread on the table. People get their plate and they can then pick what they want to eat.
Washing dishes as a 17-year-old in an Oxford college and seeing the privileged lifestyles of the undergraduates there convinced me that a system that allowed luxury for the few at the expense of the many needed to be challenged.
Like all Iranian kids, I grew up feeling strongly that the best part of dinner was tahdig, the crisp, golden crust that forms at the bottom of every pot of Persian rice – and sometimes other dishes, too.
First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.
All of my dishes kind of have the same thing going on – I’m always going to give you the same things that I grew up with or that my mom used to make. I’m not going to use nitrogen in my tacos.
Growing up, I was aware of the kids-don’t-like-vegetables trope, but it didn’t make much sense to me. I never had any choice; all the traditional Iranian dishes my mom cooked teemed with herbs and vegetables.
I went into science, ending up with a Ph.D. in cell biology, but along the way I found out that experimental science involves many hours and days and nights of laboratory work, which is a lot like washing dishes, only a little more challenging. I was too impatient, and maybe a little too sloppy, for it.
My maternal grandmother, a.k.a. Nanny, wasn’t much of a cook. As a kid I remember her making only a handful of things, mostly dishes with Ashkenazi Jewish origins like kasha and bowties (which, for the record, only my dad liked).
I worked in a coffee shop called Buzz Cafe in Oak Park. I started when I was 14 or 15, washing dishes, and then I became a barista and sometimes waited tables. It was an artsy scene.
Going to Southeast Asia for the first time and tasting that spectrum of flavors – that certainly changed my whole palate, the kind of foods I crave. A lot of the dishes I used to love became boring to me.
