I get quite lazy about cooking because when I come back from work it is the last thing I want to do, really is spend loads of time cooking.
I would like to be known as an 'artist'. Whether that be music, acting, sketching, cooking, whatever. I'm interested in all of those things.
I'm obsessed with cooking shows, even though they make everything look so easy when it isn't.
No rules. Don't be afraid to do whatever you want. Cooking doesn't have to have rules. I don't like it that way.
Growing up, others girls wanted to dance and help their mums with the cooking. I liked to play soccer with the boys. Or I'd be off on my own, tilting mirrors towards the sun in order to burn armies of ants. That was my idea of fun.
One thing that improved my cooking skills was being a poor student in California... If you don't have much money, you have to learn to cook.
You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.
Every time we get into an argument about cooking or laundering shirts, she shakes her Oscar at me, and I'm dead in the water. It would be a great equalizer now after 33 years.
Boxing is individual, although there's a team concept because you need a great corner, you need a great trainer, you need a great prep man, you need all of these things, but it's more of a Mano a Mano; it's more you versus me. I miss that time in training camp and Dad and Mom cooking meals. It was one big family.
All around us right now, tucked into the valleys and along the coasts, bookshops glow in the winter light. Think of them like singular, magical, and multi-dimensional recipe boxes. They wait for us to pluck out a card, to stand over the stove, to start cooking.
I baked the coffee cake recipe from 'The Joy of Cooking' over and over again when I was a kid.
Cooking is like anything else: some people have an inborn talent for it. Some become expert by practicing, and some learn from books.
Several hundred years ago, the only thing that slave families had was cooking and their family meals.
In '71 or '72 I returned to New Orleans and stayed there. I started cooking Louisiana food. Of all the things I had cooked, it was the best-and it was my heritage.
In theory, food writing is an aid or a prelude to actual meals: you read a recipe, and then you cook. In practice - in a 'paradox' that Michael Pollan, among others, has identified - our current gastronomic fantasies, particularly on TV, have coincided with a decline in home cooking.
I cooked at the White House for Easter, last year, with Michelle Obama. But it more had to do with cooking from the organic garden, and her message. I took my daughter and granddaughter there, and they were really charming, it was great.
A measuring jug is also vital when cooking rice, as this is always measured by volume rather than by weight.
If people are going to be cooking the books, you're in trouble.
I'm passionate about cooking. I'm passionate about healthy eating. I'm passionate about inspiring other women.
I like health-conscious cooking, but growing up in the South, I do love southern cooking; southern France, southern Italy, southern Spain. I love southern cooking.
If I had one piece of advice for people - if they are cooking from the Alinea cookbook, the Betty Crocker cookbook or the back of the box - read through the entire recipe first before reaching for any ingredients, and then read again and execute the directions.
In recent years, I've been writing because I'm fortunate enough to work in the world of food television, to travel and taste and learn about cooking from the best chefs in the business.
Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat.
I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.
People have been manipulating food ever since they realized cooking a whole animal was difficult. Cows don't come in hot dog form.
Chinese cooking is noisy - a multitasking activity that requires constant vigilance. There is no downtime.
I'd love to learn to cook. I think the ladies like a guy who can cook. Also, there are lots of available ladies at cooking classes. Can you tell I'm single?
I'm a five-seasons griller! Did you know I added a new season? Living in Cali, I'm cooking in the yard all the time. I don't care what the weather is like. My hair is impervious to any kind of dampness, so I don't have too much to worry about.
My wife and I both love cooking - I am an advanced male - so we argue about who gets to rustle up dinner.
I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.
Cooking and gardening involve so many disciplines: math, chemistry, reading, history.
Most small business owners are not particularly sophisticated business people. That's not a criticism; they're passionate about cutting hair or cooking food, and that's why they got in the business, not because they have an MBA.
Turn the preparing of food into a communal affair by enlisting others to help with the chopping, grating, stirring, simmering, tasting and seasoning. When the cooking is finished, eat together round the table with the electronic gadgets switched off so you can savor the food and let the conversation flow.
I reveled in the most basic rules and techniques that are the foundation of professional cooking. For example, it is essential to use a sharp knife: the sharper the knife, the more fluid and precise your work and the less likely you are to get hurt. Dull knives are a danger - they slip far more often.
Just about every children's book in my local bookstore has an animal for its hero. But then, only a few feet away in the cookbook section, just about every cookbook includes recipes for cooking animals. Is there a more illuminating illustration of our paradoxical relationship with the nonhuman world?
I remember when I was in college, I used to watch Julia Child's cooking show during dinner and joke with my roommates about becoming a TV chef.