I've always done 20 things at once. It's my way of staying alive, not to keep one dish cooking, but several dishes going. And I'm pretty organized.
My ritual is cooking. I find it therapeutic. It comes naturally to me. I can read a recipe and won't have to look at it again.
Housework is a breeze. Cooking is a pleasant diversion. Putting up a retaining wall is a lark. But teaching is like climbing a mountain.
I find cooking very sensual. I love getting in there with my hands instead of utensils. With all of the textures and everything, it's very erotic. Also the time it takes to prepare, and the anticipation and the buildup, you know. Then finally, you get to eat.
I've never gone to culinary school, but I do love cooking.
I guess I fell into cooking.
I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.
I hope that if you're cooking two nights a week, you can try for three.
Onions and bacon cooking up just makes your kitchen smell so good. In fact, one day I'm going to come up with a room deodorizer that smells like bacon and onions. It's a fabulous smell.
I'm fine, and my hips are fine. My false knee is fine. My false hips are fine. Everything's cooking.
I can cook really well. I started cooking as a kid, so I can fend for myself in the kitchen and even do a little gourmet action.
To the old saying that man built the house but woman made of it a 'home' might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation.
I could lie and say my wife cooks for me, but she doesn't. My wife has never learnt cooking but she has great cooks at home.
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
Instead of going out to dinner, buy good food. Cooking at home shows such affection. In a bad economy, it's more important to make yourself feel good.
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.
Performing is very much like cooking: putting it all together, raising the temperature.
I love eating shabu-shabu in Japan - a kind of beef hotpot. But if you're talking about authentic, traditional food, then Italian cooking is one of the best in the world.
I have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys.
I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.
I love cooking. It's one of my favorite things to do. To share my parents' recipes that I grew up with is just something very special to me.
In large states public education will always be mediocre, for the same reason that in large kitchens the cooking is usually bad.
I started culinary school at a very young age, and really I wanted to be out working, cooking, more than I wanted to be in a classroom. You could say I wasn't a very good student - I wanted to be a student of life and experience.
The problem with growing up in a cafe was the cafe never closed, my parents worked every day of the year from morning to night. So it was a big menagerie of kids, business and cooking!
I love cooking; it's a very good way to get your mind off things.
I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.
Do activities you're passionate about - which make your heart and soul feel perky - including things like working out, cooking, painting, writing, yoga, hiking, walking, swimming, being in nature, being around art, or reading inspiring books.
My mum and dad are pretty amazing chefs and they spent most of my childhood cooking really extravagant things for my sister and me.
The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.'
It's just us trying to start a movement where everybody passes on a bit of cooking knowledge. We estimate that one person can potentially affect 180 others very quickly so we're just trying to spread the word.
I didn't open a restaurant, but I did go to a few cooking schools. It was too much like hard work!
Writing is what I do. It's like breathing to me at a certain point, but if I couldn't write, I do like cooking.
I think cookery shows have become so sophisticated, and everyone's so marvellous at it, but there are people like me who aren't into the cooking malarkey, who still don't know how to boil an egg for three minutes.
Jeff Smith was the Julia Child of my generation. When his television show, 'The Frugal Gourmet,' made its debut on PBS in the 1980s, it conveyed such genuine enthusiasm for cooking that I was moved for the first time to slap down cold cash for a collection of recipes.
I wake up every morning happy for where I am in life. It's not all about the cooking, but the fact that I can contribute by using my influence to help people all over the country. In the last two years, my partners and I have fed more than 10 million hungry people by bringing meat to food banks.
For me, cooking is very connected to my family and friends.