I don’t like eating outside food at all. I do it only if there is absolutely no choice. Whenever I have a party at home, and even if there are 25 people coming, I make it a point to cook everything at home, and I don’t get any stuff from outside.
I’m a girl, and I’m a cook- I just like to cook, and I don’t like to worry about the distinctions. We’re just supposed to make good food.
I always feel like a script is a recipe, and then you bring the elements into the recipe, and you cook with it.
Home economics – kids in school used to be taught how to shop, how to cook from scratch, how to be in control of their diets. Doesn’t happen anymore.
Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves.
I’m not an amazing cook. But I can follow a recipe!
Are you kidding? I’m a terrible cook, but John is a really great one. Literally, I never cook. The whole time we were dating, I prepared two officially romantic meals. Both of them were such disasters that he begs me never to go into the kitchen again.
I would like to know more about how to cook Japanese food. I love it, but don’t know much about it.
I think the most important thing we can teach our kids for their long-term health and happiness is how to cook.
And I don’t cook, either. Not as long as they still deliver pizza.
The key to good grilling is to recognize that you are setting yourself up to cook in a whole new environment. This is actually one of the main purposes of grilling – to get yourself outside.
I was like any new bride, who said, ‘I’m going to cook for my man.’ In fact, once I started a small kitchen fire in a pan. Smoke was pouring from the pan, and I got really scared. Right next to our stove is a small fire extinguisher. You know, easy access.
I lived in a hut with no roof, and I rode to school on a donkey. I used to shoot birds with a slingshot to cook for dinner. Now I prefer to get my food from KFC.
I’m a terrible cook. I am not allowed to go in the kitchen anymore after I almost burned down the apartment in New York.
Flavor Five is a book with recipes using five ingredients to possibly be cooked in just five minutes. It will be very user-friendly for the home cook on the run.
Cooking classes are a great way to hone your skills, learn new recipes, and meet like-minded friends. Spending time in the kitchen with people who love to cook as much as you do is fun and educational.
I don’t know what singers feel like when they make a song and people clap along and love it, but when people walk up to me and say the food was outstanding, that’s what it is all about. I cook because I like to make people happy.
Generally, I like to write in the morning before all the dust of dreams has blown away. Beforehand, I read two papers, cook my breakfast and then settle down in front of the word processor, usually by 8 A.M. I’ll write, and then check e-mail or voicemail when things stall.
Their kitchen is their shrine, the cook their priest, the table their altar, and their belly their god.
Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.
For my kids, I cook everything. We have dinner every night, pretty much, just the four of us: my husband and me and our two kids.
I enjoy what I do because it keeps evolving – when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfilling my dream.
I’m not a cook. I don’t think I ever will be.
I have a lot of influences. I’m American-schooled. I’m classically trained. I’m a pretty universal student, if you will. I have a lot of degrees, which really don’t pay the rent. I have two doctorate degrees, I have a bachelor’s degree, but I’m still a cook.
In my bachelor days, the priority wasn’t learning to cook.
I like to cook, walk on the beach, go to concerts and look at fine art.
There are still hundreds of millions, billions of people living in abject poverty around the world. They need electricity. They need electricity they can count on, that they can afford. They need fuel to cook their food on that’s not animal dung.
I’ve been really fortunate in that I guess I was hired to do ‘A Cook’s Tour;’ I was already a known quantity, meaning I had written a really obnoxious book and nobody expected me to be anyone that I wasn’t already.
I love to cook. It is a simple pastime.
My sister is a masseuse, so we trade – she gives me massages and I give her prepared meals. It’s a great system I’d recommend: Cook or babysit for a friend in exchange for one of her skills.
I vowed to myself when I got married that I would cook every night. I find it very therapeutic.
I really like to cook.
I think careful cooking is love, don’t you? The loveliest thing you can cook for someone who’s close to you is about as nice a valentine as you can give.
I’ll go grocery shopping at the farmer’s market on a Sunday and already know what I’m going to cook for the next two, three or four days.
When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn’t mean I didn’t want to know why some things worked and why others did not. My interest took me to culinary school.
I can make a couple of good sandwiches: tuna salad and chopped egg salad. And Greek bean soup. I was a cook for my old Zen master for many years. So there were two or three dishes that he liked, you know. Teriyaki salmon, a few things.
Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.
I am a wonderful cook and I like hanging out with people.
I love to clean. I love to cook.
I never really cook from recipes. But the worst is when something turns out great and I can’t figure out how to make it again!
Even if I’m gone all day, breakfast is the one meal I always cook for my kids. I make French toast, oatmeal, or an egg burrito.
I’m a decent cook, and I will try to cook anything. My only weakness is that I don’t know servings – I only know how to make a lot.
If somebody doesn’t want to cook at home or has more family members than they have room for, then it’s great to be in a city that’s got restaurants that are actually busy on the holidays.
My husband cooks fancier food for himself than I’ve ever cooked on-air. I call him from the road, and he’s making champagne-vanilla salmon or black-cherry pork chop. Half of me is feeling unworthy. Not only am I not a chef, I’m not a better cook than my own husband!
I’m not trying to take New York by storm. I just want to sneak in there, keep my head down, batten down the hatches and cook.
I like to read, walk, cook, and travel to cities. We live in the country, so we miss museums and the bustle of city life.
My mom and sister and I all cook.
A juicy chicken breast can be the perfect accompaniment to a classic Caesar salad or a club sandwich. It’s also easy to cook, and can be as simple as dressing it with a few spices and popping in the oven.
Until ‘Moonlight,’ I had never seen one black man cook for another on screen. But I wanted the characters to be free of ‘groundbreaking’ or ‘never before.’ We were ascribed those things. They weren’t the point.
I would work as a cook, get a little money, then open another restaurant.
I’d like to learn how to cook. I’ve hauled around this big, old, heavy Martha Stewart cookbook in my suitcase to Cape Cod, L.A., Paris. I don’t know what possessed me.
A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.
I am very, very proud of my ability as a cook.
For example, when my mother died, the people who showed up just to put an apron on to cook, people who really do the right thing, so to speak, as my momma would always say to show that they care, a sense of community that we’ve lost so much in our country.
I think anybody can cook if they take the time.
Take the time to shop for yourself and cook. All of this is an investment in yourself, and if you’re not going to invest time and money in what you put in your body, then what are you going to spend money on? It’s kind of the most important thing.
I think especially older people, and I count myself one, in the business – people get to know who you really are. So there comes a time when you can’t just go in and audition without everybody knowing exactly how you’ve brought up your kids, what you said at the meeting, what kind of food you cook.
I don’t cook, ’cause I don’t know how to cook.
Even though Czech food is traditionally a bit heavy, especially for a climber, I can’t resist some dishes: sveckova, for example, is beef in a creamy sauce with celery and dumplings. It’s probably fortunate that I don’t know how to cook it myself.
I have more of a vivid imagination than I have talent. I cook up ideas. It’s just a characteristic.
I took a cookery course. On the examination, I had to cook a cheese omelet with peas and an egg custard. With the egg custard, which was supposed to be a dessert, I forget to put the sugar in, so that’s more of a quiche, isn’t it?
