I can’t resist South Indian cuisine, particularly what is prepared at home. My mom is my favourite cook. She can cook a variety of cuisines. I savour her cooking at home, and she’s undoubtedly the best.
I haven’t got a problem with scrutiny. If it gets hot in the kitchen, don’t cook a meal. People should be able to criticise us – it’s completely appropriate.
A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that was not a chef’s book about improvising but a real home cook’s book with a real home cook’s pantry, supermarket ingredients, that sort of thing.
Feminists of my mother’s generation argued that both mom and dad should work a little less and each do some of the household chores. My parents, for example, split everything 50/50. Even though my father is a terrible cook, he still made dinner exactly half the time.
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.
For a dude, I think I do cook. I’m a stay-at-home parent a lot of the time.
Anyone who has that weird volition to become an actor probably has a weird volition to do lots of other creative things – to write, to play music, to paint, to cook.
I think, when I was younger, I was cooking to impress. Sometimes the dish would have 15 things on the plate. That’s cooking only for yourself. As you get more mature, you take all the superfluous things away, and you get the essential flavor. Now I cook for people, not for myself.
You have to know the classics if you want to cook modern food.
I’m not a big eater. I’m a terrible cook, and so I don’t cook for myself.
Govern a great nation as you would cook a small fish. Do not overdo it.
What makes maftoul worth celebrating is that it’s so easy and forgiving to cook.
I love to cook breakfast. I am a morning person.
Age focuses you. You are much better concentrated. There’s more time when you travel less, don’t do book tours, avoid interviews or public appearances. You walk the dogs, fish, hunt, cook and write.
I’m a terrible cook, so I usually eat out with friends.
I cook every day.
I love to cook. My dad’s a really excellent cook and his style is: Look in the fridge and make whatever there is with whatever ingredients you have and I like cooking like that, too.
My mum is Brazilian and very proud. I’d love to do a Brazilian film. I’ve been brought up in the Brazilian culture. My mum brought me up on my own, I cook Brazilian food, I’ve never spoken a word of English to my mother.
Food to me, in one word, is ‘creativity’ or ‘expression.’ It’s simply, ‘This is who I am at this point in time, and this is what I want to cook for you.’
Unlike the stereotypical author, I’ve never had a job as a short-order cook, but I love cooking hot breakfasts for lots of people, juggling the eggs and the bacon and the tomatoes and the fried potatoes and so on.
The romantic person instinctively sees marriage in terms of emotions, but what a couple actually gets up to together over a lifetime has much more in common with the workings of a small business. They must draw up work rosters, clean, chauffeur, cook, fix, throw away, mind, hire, fire, reconcile, and budget.
A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick is to cook them just right: not over, not under.
They wouldn’t take me in the navy because of my glass eye. So I joined the merchant navy, who allowed monocular crew if you worked in the kitchens. You’re not wanted on deck or in the engine room with one eye, but you’re good to fire up the ovens and cook hundreds of chops.
Eat all the junk food you want – as long as you cook it yourself. That way, it’ll be less junky, and you won’t eat it every day because it’s a lot of work.
I remember being a young boy in Spain and watching my parents cook. We didn’t go to a lot of restaurants because we didn’t always have the money, so cooking at home was just what we did.
I cook with wine, sometimes I even add it to the food.
I think many cooks are afraid of undercooked meats. A good thermometer is a cook’s best friend.
I have so many friends who don’t know how to cook.
My love for cooking began when I was young. Because my parents were in the army, they were both really busy. A lot of times I’d have to cook for the family; I’d rotate with my siblings. It started out as a chore, but as I got older, my mom started to see that I was really good at it. I became her sous chef.
I only cook when I’m in love.
When I cook with my son, I might chop vegetables and have fun with different shapes. Cooking is a way to teach kids about other things, like reading or math with all of the weights and measures. There are so many things that are part of cooking that are also very educational.
I’ve never been a great cook.
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.
I’m a chef, I’m a cook, I was created by this industry, and I like to think I’m giving back. But I’m not giving back because I can make a scallop souffle, I’m giving back because I can make compost.
I’m good in the kitchen. I can cook seafood, collard greens, black-eyed peas.
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 often go to lunch meetings with my agent, a gallerist or a casting director, but if not, I stay at home and prepare my own food because I love to cook. I’m great at pasta, fish and nice salads.
I start the day with oatmeal with vanilla almond milk. If I don’t, I’m dying by noon and eating everything in sight. On-set, I avoid crap and pack soup and salad. I cook pork chops or turkey tacos for dinner.
What strikes me, the more I cook, is that the best recipes are ones where the basic anatomy is so sound it will survive multiple adjustments. When a recipe has good bones, you can change the seasoning, double the garlic, swap lime for lemon, and it still turns out delicious.
If you just feel lazy and don’t want to cook, then don’t cook.
Gays don’t have a lot of testosterone. I’m talking about that they use both sides of their brain. Straight men only use one side. Gay men are very bright, very handsome… they put themselves better together. They dress good, they decorate, they clean, they cook.
I consider myself a good layman’s cook. Ninety percent of the time, I’m successful with what I set out to make, and I can improvise. Yes, I own a mandoline. Yes, we have a Vitamix.
English food writer Elizabeth David, cook and author Richard Olney and the owner of Domaine Tempier Lulu Peyraud have all really inspired the way I think about food.
When I was growing up, my dad and I would go hunting and camping every weekend. Like everyone in my family, he is an amazing cook, and I’ve tried to learn a lot from all of them.
I make sure I make a painting – that’s my job. And I cook the Sunday dinner.
I am a woman who came from the cotton fields of the South. From there I was promoted to the washtub. From there I was promoted to the cook kitchen. And from there I promoted myself into the business of manufacturing hair goods and preparations.
I have loved to cook since I was a child in my mother’s kitchen. If I don’t have time to cook, I’ll just read a cookbook.
Taxes and fees in Chicago and Cook County are forcing low-income families like the one I grew up in out of this city. It’s clear we can’t keep treating low-income and middle-class families like an ATM machine with no limit.
My kids are always in the kitchen with me – I bring them to the bakery and let them decorate cakes, and they also try to help me and my wife, Lisa, cook dinner at night.
Manage the heat, let the meat cook, and you’ll get fantastic results.
I don’t really cook. There are caterers, and my husband cooks.
Music with dinner is an insult both to the cook and the violinist.
I wanted to figure out how long to cook things. I did some experiments and then wrote a program using Mathematica to model how heat is transferred through food.
My family and I cook at home almost every day together. The kitchen is the central and most important room in the house; it’s a great way for us to connect. We love going to the farmer’s market on Sundays as a family and choosing the ingredients together.
I think tripe is maligned. It’s wonderful stuff, but everyone goes ‘urgh.’ You have to wash and then cook it, very gently braise it, for eight hours. It uplifts you but steadies you at the same time.
I try to cook more now so I can control my diet and what I ingest.
I mean, I can cook, but I’d get very nervous having my food being judged by dinner guests.
I’m a really good cook. I bake a lot. I cook dinner most nights. I cook everything from Italian food to Mexican food. But if I’m going to some place and it’s a potluck, I’m always the one to bring dessert!
Most cooks try to learn by making dishes. Doesn’t mean you can cook. It means you can make that dish. When you can cook is when you can go to a farmers market, buy a bunch of stuff, then go home and make something without looking at a recipe. Now you’re cooking.
