If you want to fight a war on drugs, sit down at your own kitchen table and talk to your own children.
To butcher a pork shoulder is to be forcibly reminded that this is the shoulder of a large mammal, made up of distinct groups of muscles with a purpose quite apart from feeding me. The work itself gives me a keener interest in the story of the hog: where it came from and how it found its way to my kitchen.
I don’t like to sit still for long at all, which has probably helped me along the way, and partly why I was drawn to the heat of a restaurant kitchen. The rush of service means that you’re always on your toes and keeps a chef pretty active.
The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first job in the kitchen when I was a boy was to make these Christmas logs.
One time, on Marine One, the president asked me my opinion. I had a flashback to being at the kitchen table with my dad. That dominant male figure set me up for being confident to express myself with precision and persuasion.
Maggie went out of doors to wash the windows and father came out into the kitchen and said he did not know whether he would go down to the post office or not. And then I sprinkled some handkerchiefs to iron.
I was always a drama queen. I remember playing in the kitchen, trying to get my mom to think I was dead and call the police. When she didn’t, I would cry. I was always theatrical. I don’t think any of my relatives are surprised.
Good kitchen equipment is expensive, but most items last a lifetime and will pay for themselves over and over again.
I try not to get too rattled about things that aren’t that important – there’s a different outburst for when the kids are reaching for a knife in the kitchen versus the reaction I have when they just won’t stop talking. And my wife and I have mellowed out as we’ve gone along.
My dad’s cooking was magic in the kitchen. But eventually over the years, his personality changed and his ability to remember recipes failed. He became paranoid and thought people were stealing from him, when often he was just misplacing things.
My favorite kitchen was the Japanese and the Italian kitchen.
I always value my large kitchen because it was better to do everything there, you wash up, you do everything, rather than messing up another room and I pop my typewriter just next to it. So I still write now but I was doing more writing when the children were younger.
You may not like the idea of putting money into a home when you’re moving out. But it’s demanded by the market. You need to show it off. You don’t have to rip out the kitchen and bathroom. But maybe replace the tiles or the countertops. Get professional advice.
I had to make 500 shots every day, and when my mom wasn’t looking, I’d get up closer to the basket and do lay-ups and count them, and she’d be at the back window at the kitchen and knock. Then I’d have to go back and shoot from longer.
Baking is how you start kids at cooking in the kitchen. It’s fun whether it’s baking bread or cookies. With baking, you have to be exact when it comes to ingredients.
Today’s kitchen is all about a well-planned space that makes cooking a completely interactive experience among family and friends.
Since high school Ive been working in kitchens.
You don’t have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts.
I used to be on the kitchen floor, crying, wasted and thinking of lyrics. That was the only way I could create – as a tortured artist. I’ve learned that you can be stable and taking care of yourself and still create beautiful work.
Sometimes I miss hamburgers, I should say that. I miss the tuna pizzas at Mercer Kitchen.
My grandmother’s house was just a place of comfort. I mean, I remember going in there, and the kitchen always had pots cooking with the lids were always bump, bump, bump, bump, bubbling, you know?
I’m really good at laundry, and I have no problem cleaning the kitchen.
I record my radio show, and my staff makes me a nice lunch in the kitchen, usually fish – whatever’s freshest and line-caught – and a salad. I drink water and herbal tea, a blend of catnip, elderberry, and horehound.
I like my entire house, including my kitchen, to feel womb-like.
We want to go back to a tax system where Americans sit down at their kitchen table, and they do their taxes on a single sheet of paper. That’s what we should have in this America.
The kitchen is the heart of the house.
I lived for a little while in a place where the kitchen was a cupboard on the landing.
When I was 13, I entered the seminary in the hope of becoming a priest. But I often found myself helping the nuns in the kitchen and thus discovered my passion for cooking. I began to cultivate my skills and aspirations at the age of 15, when I embarked on my first apprenticeship.
I kind of just put my boards together wherever I feel comfortable that day. It could be on the kitchen table, on the ground, on the couch, wherever.
I developed a knack for storytelling early on around the kitchen table with my family. I just happen to be a funny guy.
I have worked in kitchens since I was 15 years old and never had a break.
I got all my boyhood in vanilla winter waves around the kitchen stove.
My first season of ‘MasterChef’ was tricky. I took a risk going into TV. I was confident it was the right risk and confident I’d break down barriers as the first female judge – and one that was previously only known for the sweeter side of the kitchen.
As a child, I was raised with my grandmother, alongside all my cousins, and the kitchen was always full.
