By definition, an actor’s life is a recipe for regret. There are always roads you could have taken. But I’ve lived long enough to realise that each road has its own rewards.
Well, I’m Italian, but my family isn’t stereotypical. I mean, I only have one sister and we don’t yell or throw pasta at each other. My mother doesn’t even have a secret spaghetti sauce recipe.
Mastering one recipe is better than mastering too many. Learn something and own it, and you’ll feel so much better about it. You’ll have more confidence if you’ve made it five times, and that confidence adds so much fun to cooking.
Being extremely honest is quite funny. But there’s no recipe or concept that I can bring up that fully defines what we find humorous. It’s instinctive.
When I make a recipe for the first time and it’s fabulous, I know I’m in trouble because I don’t know exactly what I did, and I can’t replicate it.
For me, whether it’s in a book or on T.V., a recipe has to be simple. I have a short attention span, so to open a cookbook and see a recipe that goes on for three to four pages, well, I’ve lost interest.
So when I was tasked with developing a zucchini fritter recipe even I could love, I stole a trick from my mother’s Bengali onion fritters, piyaju. Instead of flour and eggs, theyre made with blended red lentils, which manage to stay wispy and crispy against all odds.
People are always asking me for my favorite recipe, and I have to say, ‘I don’t really have one.’
Musical harmony is based on physical principles, while in cooking, ingredients must be weighed out with precision. At the same time, you have to be able to invent because if one follows the same recipe all the time, you never create anything new.
I brought in a yogurt master from Turkey. I went to Greece. I was always going back and forth, from New York to Turkey and Greece. The recipe we use has been around hundreds and hundreds of years. Growing up in Turkey, not a day would go by that we wouldn’t eat yogurt like this.
You wouldn’t try and make a cake without a recipe book. Careers are just the same.
I’m sometimes accused of being hostile to mutual funds. That’s not fair, really. There is a place for them. Still, I am hostile to one thing, which is trying to use funds to time your way in and out of the market. That’s a recipe for very bad results.
I think baking is very rewarding, and if you follow a good recipe, you will get success.
For a long time, I didn’t think I wanted to live in the Ozarks or write about the region. It seemed to be a sure recipe for obscurity, and to be obscure was not my conscious ambition.
The standard model of particle physics says that the universe consists of a very small number of particles, 12, and a very small number of forces, four. If we’re correct about those 12 particles and those four forces and understand how they interact, properly, we have the recipe for baking up a universe.
I’m a dreamer with lots of energy and a vivid imagination. That’s the recipe for becoming an entertainer.
There isn’t really a stylistic recipe for fonts to make them particularly suitable to be translated into different scripts.
I cook mostly vegetarian vegetable and bean stews. Quinoa salads. I make my mother-in-law’s recipe for chicken and barley stew all the time.
A large income is the best recipe for happiness I ever heard of.
As a recipe tester, it’s really easy to fall into the trap of eating only what I’m testing. Sometimes this is okay, but other times it means four straight days of Buffalo chicken wings, lunch and dinner.
We aren’t afraid to take creative risks, which is the main ingredient in our recipe for change.
To not follow your passion in life is a recipe for failure and unhappiness.
I’ve never taken a cooking class. I’ve never gone to a cooking show. I’ve never read a recipe in my life.
If you have an Ina Garten-level roasted-chicken recipe, it’s a game changer. I bring that to dinner parties and make a lot of friends.
I love cooking, and I can make real good rajma chawal. It is a time consuming process and only for the consumption of a select few very special people. Also, I can make delicious mutton biryani, but I must confess I have stolen the recipe from my mother.
I love to create this green juice shake made from kale, spinach, cucumber and wheatgrass. The nutrients in the juice help me recover after a tough workout. The Kale Banana Smoothie at LYFE Kitchen is very similar to my recipe and is fantastic.
Since we married, Peta’s taken over a lot of my cooking and she’s incredible. She’ll do different meals for me and the kids, depending on my regime. If I name 10 ingredients she’ll change the recipe every day.
I do not know anyone who has got to the top without hard work. That is the recipe. It will not always get you to the top, but should get you pretty near.
Vengeance is the act of turning anger in on yourself. On the surface it may be directed at someone else, but it is a surefire recipe for arresting emotional recovery.
What could be a better recipe than mixing fashion and food?
The single most important ingredient in the recipe for success is transparency because transparency builds trust.
Having an agent who had been through the process a million times and who could walk me through the process freed up a lot of mental space for me to just focus on the creative. I also worked with recipe testers, photographers, and assistants who were invaluable in creating a book that I’m truly proud of.
Don’t let the secret recipe die with the inventor.
I always think the recipe for success for a game or any sort of a fantasy experience is to think of a character that hasn’t really been explored before, who is unique and has special abilities that not everybody has, and plop them into whatever is the most interesting situation to plop them into.
Shutting people away, cooped up in cramped accommodation, is a recipe for frustration and despair. It is impossible for families in one-bedroom flats to get space from each other. No garden, no balcony, no patio means little activity for children.
In a lifetime, the recipe always needs amending – more of this, a little less of that, what to do now that the cake has fallen.
Choose recipes like a base recipe; make a big pot of soup and freeze it. From then on, you can take it in any direction. Another day put rice in it, or then put corn or sausages. From there, it’s endless.
I measure everything, because I always think that if I’ve spent so much time making sure this recipe was exactly the way I want it, why would I want to throw things into a pot?
Always look for the best ingredients, treat the food you cook with respect, always read the entire recipe first, be organized, and have fun.
If a recipe is good, I’m not going to mess with it, but they are recipes I’ve spent quite a bit of time getting right. You can use the internet. I use it as well, I keep forgetting, for example, how many eggs are in a Yorkshire pudding.
The golden recipe for creating jobs is learning what kinds of people companies need and feeding them with training programmes.
Green chemistry is replacing our industrial chemistry with nature’s recipe book. It’s not easy, because life uses only a subset of the elements in the periodic table. And we use all of them, even the toxic ones.
My ritual is cooking. I find it therapeutic. It comes naturally to me. I can read a recipe and won’t have to look at it again.
Cooking is a philosophy; it’s not a recipe.
You’ve got a lot of very, very smart people standing by waiting for somebody else to do the work. Not a recipe for long-term solvency in my opinion.
My favourite organic recipe is probably a huge batch of chilli con carne cooked with organic low fat British minced beef, tons of kidney beans, tomatoes and baked beans.
Read a recipe twice, weigh all the ingredients out before you start so that you don’t forget something and start with a clean kitchen.
On TV, I really try to go back to the basics and break down a recipe until it’s very easy.
In 1984, Jim Koch used his family’s lager recipe to start Boston Beer Company, which has since become the largest ‘craft’ brewer in the country. He brews Samuel Adams, a rich lager named after the American revolutionary that comes with the tagline, ‘Take pride in your beer.’
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.
One of the things I do as a food writer is to take a classic recipe made with meat, look at it a whole lot, and tinker with it according to my taste.
I love the idea of cooking, but I don’t like using recipe books, so I’ll put a mish-mash together, and it might be amazing by total accident, or it will be a catastrophe.
My go-to winter recipe is beef and butternut squash stew, cooked in the slow oven all day.
If I was married to a man, and I had the same life situation that I have, it’s the perfect recipe for a sitcom.
We own a proprietary recipe for Casamigos Tequila that can’t be duplicated.
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.
