Nowadays I actually cook Italian-style food more than French heavy sauces. I make a good salad, some great roasted vegetables, grilled fish. I'm crazy about L.A. because at the farmers' market you find all kinds of wild mushrooms.
We've become slaves to words like 'local,' 'fresh,' and 'seasonal.' We all want to be Thomas Jefferson's agrarian hero, but sustainable food is a difficult beast.
New England waters are some of my favorite - they are some of the richest waters because they are temperate waters and nutrient-rich, and therefore provide food for so many animals, from giant whales to sharks to everything else.
One of the things I do as a food writer is to take a classic recipe made with meat, look at it a whole lot, and tinker with it according to my taste.
Whether we consciously realize it or not, the biodiversity with which we are most familiar, and the biodiversity with which we have most intimate historical, cultural and biological connections, is that associated with food plants.
The food in such places is so tasteless because the members associate spices and garlic with just the sort of people they're trying to keep out.
I love dress shopping, and I love talking about the wedding food. That's what makes me happy.
When my work gets crazy, I make sure to always have vitamins, water and proper food with me. That has helped me to lose 33 pounds.
I always think I am one of the millions and millions of people that struggles with an addiction to food. I don't know how to relax, that's my problem.
Working in front of the camera keeps me alive. I couldn't care less about actors' trailers and food on sets and stuff like that - I just want to act.
I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.
I hate women who say they can eat whatever they want, because I don't relate to that at all. It isn't fair! I absolutely live for food.
Sports fans have been mistreated for a long time. They have overpaid for inferior food and they have had poor service.
I find that there are a lot of similarities between French and Japanese food. I think they're two countries that have really systemized their cuisine and codified it.
In the southern half of the country perhaps no crop has larger possibilities for quick increase of production of food for both men and animals than the sweet potato.
The high food value of field beans and the shortage of supply due to the light yields of 1915 and 1916 render them of great importance in the regions to which they are adapted.
The food we eat goes beyond its macronutrients of carbohydrates, fat and protein. It's information. It interacts with and instructs our genome with every mouthful, changing genetic expression.
As an anti-hunger advocate, I found the perplexity of the obesity problem and the hunger problem existing side-by-side in our increasingly global food system begged further investigation.
I've never said I was a chef - I think I make great food. I will never open a restaurant to do, like, tasting courses.
You could be doing a million butt lifts, but your butt is not going to get any bigger because there is nothing to build on. Your body needs food to make that happen.
I would like to have you quote me, Erich von Stroheim, as having said on this day of this month of this year this one thing: you Americans are living on baby food.
