I’m ready for whatever D.C. can throw at me. But if he stands there and tries to dish with me, be my guest.
My grandmother used to make the most incredible chicken divan, and my mom has carried out that tradition. It’s my comfort food. It’s amazing how you can almost taste the memories with a dish like that! And the more leftovers, the better.
Peter Crouch has been my hero for fifteen years, Maya Jama is a superstar and I am a mild-mannered bandleader with a motley troupe of absurdly talented musicians at my disposal – if those aren’t the ingredients for a delicious post-football entertainment dish then we’re all doomed.
My favorite southern dish has to be fried chicken. I love to cook it. I love to have it in the summer.
I make enemies deliberately. They are the sauce piquante to my dish of life.
I like wrestling the bigger guys, personally, because I can lay into them harder, and they can dish it back out.
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.
Your idea of that dish has evolved, and if you’re a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.
I think there are a very few pro-lifers who would say that a zygote in a petri dish is the equivalent of you or me; it’s just younger. If you can say that without laughing, maybe you are a true pro-lifer. But I think most people are able or willing to make distinctions that show they maybe don’t quite believe that.
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.
We go to Italy every winter, and my husband’s mother has a bingo party on Christmas. Every woman brings a dish: lentils, cavolo nero, tons of beans, polenta, every type of cheese, bruschetta, fresh vegetables, and local olive oil and wine.
There are days when I literally have to eat 17 plates of food – it’s intense. It’s about moderation. You just need a few bites to get the gist of a dish.
Taleggio is the perfect cheese to melt over a warm dish.
A cook never knows if the dish he perfected for hours was described properly or if a guest even liked his food. It’s hard to spend hours perfecting a dish only to relinquish control. But chefs need to put aside their egos and trust the people serving the food.
New York has surprised me a couple of times. I was a snob about pizza, but I’ve found one or two places that allow me to forget deep dish for a while.
Let’s not call physical comedy falling down and pratfalls. All humor is physical, no matter how you dish it out. It’s timing, like a dancer or an athlete would have.
With the combination of spending a fair amount of time on planes, having twins that go to elementary school, and generally living a lifestyle that is pretty high-stress, I have been known to run myself down quite easily, so I am pretty much a petri dish for germs, colds, and flus.
Although the general format of a reality show requires judges to dish out the nastiest criticisms possible, we are only human, after all. Sometimes emotions get the better of us and you just can’t help but get attached.
Zucchini fritters arent a dish Im ever inclined to make. They take the watery, bland summer staple to an all-time low, shredding the squash to oblivion and weighing it down with a stodgy mix of flour and eggs.
Wherever I go, as long as I get a hot vegetable dish, I am okay. If I am in Gujarat, I have Gujarati food. If it’s Shillong, it’s northeastern.
We need to take vegetables out of the role of side dish, even in low-fat, vegetarian diets, whose calories are generally derived mainly from grains and other starches.
Everybody remembers Robbie Williams said I had a face like a satellite dish.
We did a dish called seafood thermidor, which was, essentially, a glorified fish pie. It’s great because you don’t use much fish in it. It’s all sauce and potatoes, but people loved it! It kept us afloat.
Paul Ryan was grown in a petri dish in D.C. He is absolutely an open borders guy, through and through.
When I was 11, I saw this ad for dish soap powder that said, ‘Women all over America are fighting greasy pots and pans.’ I was so angry. I couldn’t understand why it didn’t say men as well.
It’s not an accident that both my sister and I are writers. Our parents created an accidental Petri dish. My family has great storytellers, and I grew up in a very funny, conversational house and didn’t have television. This small family farm was a bubble world that didn’t have much to do with reality.
Not only is New York City the nation’s melting pot, it is also the casserole, the chafing dish and the charcoal grill.
One of the Sunday newspapers asked me to make my favorite dish, and they photographed me holding it in the kitchen. It was roasted salmon with roasted vegetables. That’s not cooking; that’s putting things in a pan. It looked quite nice, but I’m not saying it was good.
I love anything paneer! Our family favorite, however, is ‘Dal Dhokli,’ a quintessential Gujarati dish of bread dumplings and lentil soup. That’s the big meal of the week typically prepared by my mother on Sundays.
I like cooking but I don’t know much and whenever I enter the kitchen, my mother sends me out! Because whenever I try a dish from a book, it comes out bad.
He looked at me as if I were a side dish he hadn’t ordered.
Another method of eating burning coals employs small balls of burned cotton in a dish of burning alcohol.
I sold Blockbuster because I saw what was coming: the satellite dish, technology that would make the business obsolete in a few years. Why would people go to a store for a video and then have to return it when they had a dish?
I like to add something unusual to a dish.
A movie set is like a petri dish for neuroses, you know? It’s just, like, egos and weird personalities and, more than anything, fear.
I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.
People think I’m consuming all the time, based on my Instagram feed, but I know how to eat and how to pair. I might post the heaviest osso bucco of all time, but I’m not showing the carrots I’m having on the side rather than having a whole other big dish of something.
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
I love it when a few simple ingredients come together on a plate, and I think, ‘Wow, that’s a dish.’
I am a fussy eater. I may eat one dish but it has to be the best.
I love inventive food, but I want the classic dishes to taste like how I remember them. I get a little bummed out when there is too much fancy stuff going on and it doesn’t resemble the original dish at all.
My favourite dish is pollo ajillo; my favourite drink is a good Rioja with it. And as for my favourite music, oh God – there’s so many things I like. Well, I’d say it’s ‘Walk of Life’ by Dire Straits.
Are we still a country that takes risks, that innovates, that believes anything is possible? Or are we a country that is resigned to whatever liberty the government decides to dish out?
My mother did a fried vegetable dish called ‘stuff.’ It’s fried potatoes and carrots. Then you add bell peppers, mushrooms and other softer vegetables. At the end you add onion. Then, you steam the dish with hot pepper cheese on the top and it melts down through the dish. It’s delicious. It’s wonderful.
When we were working on ‘Julie & Julia,’ I went back to the Julia Child cookbook and made some things I haven’t made in a while, one being beef bourguignon, which to me is a hilariously 1960s dish that everyone felt they had to serve at a dinner party or they weren’t a grown-up.
The idea behind a dish – the delight and the surprise – makes a difference. Great literature surprises and delights, and provokes us. It isn’t just ‘Here’s the facts – boy meets girl, boy loses girl, boy gets girl.’ It’s how you tell it.
I won’t eat past when I’m full. I think that’s the problem some people have, they like a dish so much that they’ll eat until it’s completely gone and feel sick after. Me, if I feel full, ready, comfortable, I’ll stop.
Rhythm, that’s an essential part of cooking. The sound of a lovely song and the smell of some dish in the oven are equally evocative.
I tape every game I can get my hands on. Every game that’s on TV, I tape it. My daughter, Terry Hill, lives in Eureka, and she has a satellite dish, so she tapes what I can’t get. I try to keep up with what everybody is doing, so if the phone rings, I’ll be ready.
What does happen in ‘Gourmet,’ we had eight test kitchens, and at any given time, there were, like, ten or twelve test cooks. And whenever anybody finished something, they would yell, ‘Taste!’ and everyone would go running towards it, and then taste, and then brutally deconstruct the dish.
You cut up a piece of fruit, peel it, put it on a dish, and top it with something fun, and it feels like a real snack, instead of just walking down the street while peeling an orange and eating it: you’re not actually taking a minute to enjoy that snack.
My grandmother would let me stand on a stool stirring gravy in a large roasting dish in front of a wood-fired stove at the age of six. She wasn’t worried about the whole health and safety stuff.
