I cook a very exotic Hyderabadi rice dish called Hyderabadi biryani, which takes an entire day to cook, and the last time I cooked it was multiple years ago, but someday I’ll cook it again.
I don’t like to eat the same dish every day, so I read very different things.
My social media is riddled with me speaking out on stuff that matters because silence is a petri dish for hate. For me, it’s important to speak out.
I married a man who isn’t afraid to wash a dish, scrub a toilet, or have his unibrow waxed into submission by a licensed professional.
I’ve always done 20 things at once. It’s my way of staying alive, not to keep one dish cooking, but several dishes going. And I’m pretty organized.
It’s quite true to say that if you work with marvellous fresh ingredients, the simplest dish is taken to another level.
I genuinely don’t like Los Angeles. L.A. is this little petri dish of lack of morality.
I cook a little bit. I make a Hungarian dish called chicken paprikash that’s out of this world. I’ll give a heads-up to all of your readers that it doesn’t have to be between Thai and Mexican every night. Toss some Hungarian in every once in a while. You will not be sorry. Good, solid peasant food.
I couldn’t get that same feeling during the day, with my hands in dirty dish water and the hard sun showing up the dirtiness on the roof tops. And after a time, even at night, the feeling of God didn’t last.
Parsley goes really nicely with everything. It adds a nice lightness; it wakes up a dish.
I make a really delicious eggplant and squash curry that’s inspired by Vij of Vij’s Restaurant, a great chef and restaurateur in Vancouver. I like to cook that dish because it’s really simple, but the flavor is so pungent and intense that I feel like I’m a real chef whenever I create it.
Poyha is a venison dish handed down from the Cherokee tribe. You can think of it as a meatloaf, which it is, or as a skillet of cornbread that some venison sneaked into, which it also is. Either way, it’s a simple and satisfying meal.
I was eating in a Chinese restaurant downtown. There was a dish called Mother and Child Reunion. It’s chicken and eggs. And I said, I gotta use that one.
A dish should have flavor, texture, appearance and smell, but I’m doing it differently. We take Chinese food, play with your sentiments, memories of it, and then take you to the border; you won’t fall over the edge, but you get excitement.
Easy-to-grip handles are particularly important when a dish is hot and filled to the brim. The last thing you want is to grab skimpy handles with thick oven mitts and have the whole thing come crashing to your kitchen floor.
I may be the only person in the world who has my own embryonic cells growing in a petri dish.
Oh, the first dish I learned to make, I think I was about 10 years old, I made my dad spaghetti and broccoli for dinner when he got home from work, and it was, like, a surprise.
Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil a dish.
‘Chef’ is a dish of arroz con pollo served with a smile but not much style. The critic in the film would give it a low grade, for agreeability without ambition.
Every other piece of industrial design is a pot or a dish or something insignificant. But when you have a chair, it’s like a sculpture of a person: it’s alive. It’s big. You can’t miss it. It’s a ‘look at me!’ item.
In Spain, we mainly use red plum tomatoes, but it is always fun to experiment. Try using a mix of colors or substitute green tomatoes for plum next time you make a tomato dish.
I always put on a couple of kilos every time I film a programme. You cant really tuck into a dish and then just leave it.
My favorite dish is bibimbap, which is composed of various vegetables, steamed and pickled, and meat toppings over a bed of rice.
I only eat meat if I go to a nice restaurant and there is an exceptional dish, or if I’m at somebody’s home for a dinner, I’ll eat whatever is in front of me. Otherwise, I don’t eat anything that walks around and has a face.
Food can be very transformational, and it can be more than just about a dish. That’s what happened to me when I first went to France. I fell in love. And if you fall in love, well, then everything is easy.
My father-in-law is a wonderful cook. His knowledge of various cuisines is amazing. He creates his own recipes and whenever he makes something, I taste it and find it to be the most delicious dish in the world.
I’m the only one in my family who doesn’t cook, but I can do a Swiss dish called frittatensuppe. You make a thin omelet from eggs, flour and parsley, then roll and cut it in the shape of tagliatelle and add broth. It’s a tradition we adopted.
As a card-carrying space nerd and NASA’s chief scientist, I love space movies, from ‘Star Trek’ to ‘Star Wars’ to my all-time favorite – ‘The Dish’, an Australian comedy that celebrates that first moment when Neil Armstrong stepped down onto the surface of our moon.
If you’re hungry, you know that you want to eat. You don’t know what’s on the menu – perhaps it’s not your favorite dish – but you will eat.
The old men running the industry just have not got a clue. They’ve got to come to terms with the fact that Britain is no longer a totally white place where people ride horses, wear long frocks and drink tea. The national dish is no longer fish and chips; it’s curry.
If I were a customer, and I was given a dish with peppers, I would hate it. I also don’t like blood sausage.
There are some things, like sushi, that I’ll still choose white for, because its flavor is so unobtrusive. But I actually prefer the nutty intensity of brown rice in stir-fries, grain bowls, and as my go-to grainy side dish.
As I mature as a chef, I no longer aim to pack multiple techniques and ingredients into a single dish. Realizing that restraint is more difficult, I find it often renders incredibly beautiful results.
Instead of standing in the way, technology is increasingly an enabler of emotion. A message at the wrong time at dinner can turn a gourmet dish into something insipid because of the interruption.
It’s all about a beautiful table on Christmas day. I put out lovely napkins and napkin holders, and maybe put a wreath in the centre. I like to dish all the veg up into massive serving platters, for everyone to help themselves – it feels so abundant.
One of my favorite times of year is around Christmas when my entire family gets together and we make tamales together. It’s a full two-day event, and we create an assembly line. It’s awesome because everyone has his or her own part in making the dish. It’s so much fun.
I look forward to going to Chicago because it’s where I grew up, and the food there is so munch. Especially during the winter, I get deep dish pizza or Italian beef, and it warms me up. It’s something I don’t normally get, especially here in L.A. where you’re always trying to be healthy.
I am a pure vegetarian and my favourite dish is jacket potatoes.
At our production company, the trademark dish – and this sounds particularly revolting – is curried pickled herring.
But understanding the complexities of the ramen menu is an equally tricky feat for a foreigner. Both regional and stylistic variations apply to each menu. Add to that the spin that each particular ramen chef puts on his dish, and you rarely know what you are going to get.
Wherever you have weakening states and turmoil, you will have a fertile petri dish for terrorism.
The longer one lives, the more one realizes that nothing is a dish for every day.
Make a stir-fried rice dish with some cut-up chicken and any vegetables folded into the rice for a ‘one pot’ meal lunch that has it all – protein, starch and vegetables.
I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.
In Budapest, I always had questions. What is your signature dish? They, of course, said goulash. I loved it so much and now have to figure out a way to make it at home.
The alt-right didn’t emerge from nowhere. There’s a cultural foundation that existed beforehand that was almost like the petri dish and the growing medium for the alt-right.
Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your pasta and make that your signature dish.
Big Nog and me are two different types of fighters. Nogeuira lived by his chin, he wasn’t afraid to take a lot of punishment in order to dish out a whole lot of punishment. Personally, I know I can take a really big shot. I’d rather not.
Us players are supposed to dish it out for 90 minutes.
The visual aspect of a dish is so important; the shapes and colors and overall design have to strike the right mood and convey the right idea.
One thing that’s nice about writing a book about food is – unless it’s from a specific place – you can revisit things easily by preparing the dish. The sensory detail that comes from interacting with that is something that can be recreated pretty easily.
Most people think to make green bean casserole around Thanksgiving and Christmas, but honestly, I make this dish more during the summer, when green beans can be found fresh at the market. I think it is the perfect meal when served with crusty bread, a bountiful salad, and a cup or two of wine.
