Cooking Quotes
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At its best, [Japanese cooking] is inextricably meshed with aesthetics, with religion, with tradition and history. It is evocative of seasonal changes, or of one's childhood, or of a storm at sea.
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I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.
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The wisest advice I ever received regarding the kitchen came from my mother: 'Do the dishes while you're cooking.'
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Cooking is the best way to unwind at the end of a long writing day. There's something mindless and hands-on about cooking, which makes it feel like the very opposite of writing, which is heady but inactive.
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I used to throw cooking parties in university. Everyone would come over - sometimes you'd just do a mac and cheese, but if you do that better than everyone else, you can get people to come to you.
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There's a reason I write articles and go out for good dinners: because I'm better at research than cooking. And there are people who are much better at cooking than research, so it's mutually beneficial for us to specialize.
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If you're not clipping coupons before going to the grocery store, you're overspending. If you're ordering in or going out to dinner because you don't feel like cooking, you're overspending. If you're not tracking where your money is going, you're very likely overspending.
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I am from Spain, but my family and I have made America our home. For the last 17 years, I have been cooking Spanish food in Washington, D.C.
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The introduction of cooking may well have been the decisive factor in leading man from a primarily animal existence into one that was more fully human.
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No nation has ever produced great art that has not made a high art of cookery, because art appeals primarily to the senses.
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While most individuals use the flesh of the coconut in their cooking, coconut water and oil are also known to have numerous health benefits.
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I grew up on a farm. The worst-looking chickens are the best layers. The ones that are the scraggliest... those are usually the ones that are really cooking.
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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.
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The avocado is native to the Mexican state of Puebla, which helps explain why it's so popular in Mexican cooking.
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My mother is a southern lady with short dark hair and a wary, blue-eyed smile. She is also an experimental chemist and teaches a college course entitled The Chemistry of Cooking.
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Cooking with your kids and engaging them in hands-on activities are two ways to begin to educate children about the healthy eating, and kick start the important task to help change how the younger generation looks at food and nutrition.
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My grandmother did all the cooking at Christmas. We ate fattened chicken. We would feed it even more so it would be big and fat.
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I've worked my butt off. That keeps my feet on the ground - I'm the same Luis Fonsi onstage and at home cooking an omelette in basketball shorts.
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Bistro cooking is good, traditional food, earnestly made and honestly displayed. It is earthy, provincial, or bourgeois; as befits that kind of food, it is served in ample portions.
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To understand how quickly we're cooking the planet, we need good data. To have good data, we need good satellites.
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That is just one more thing I love about cooking. Recipes are certain. Use good ingredients, follow the directions, be sure your oven temperature is true and monitor your stove properly, and you are assured success. There are not many variables once you understand how cooking works. Life, on the other hand, is full of variables. Nothing is predictable. Not the weather, not other people, not traffic, not even our own bodies. We are like seaweed, whipped around in the current of an erratic ocean.
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I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance.
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Gelatins are one of most unbelievable areas in cooking today.
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Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
