I made lemon spaghetti in an early season of 'Everyday Italian,' and to this day people still come up to me and say they love it. It's very, very simple. Basically, you cook the pasta and mix together Parmesan cheese, olive oil, lemon juice and zest ...
Like many men, I am not ashamed to admit that my principal joys are domestic. I love cooking, and I love looking after my children. Indeed, the times that I have with them are the only ones when I feel unconditionally happy.
There's only one cook in the kitchen, only one chef. I let the soloists do their thing - you've gotta let a man do a solo the way he wants - but as far as picking the tunes and working on the arrangements, I take full responsibility for it.
I know a lot of people who are not here anymore, and I wonder why I'm still here... Not a day goes by that I don't think about Sam Cooke. His presence is so strong and so convincing to me, a true artist, a true talent, who never talked down to people...
My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I eat rice and beans. We have a place in Mexico, but people think I'm the quintessential French chef.
If you are killing a chicken and cooking a chicken, it has to taste like chicken. Veal has to taste like veal. You have to be able to identify what you're eating. One of my worst experiences is when I can't tell what I'm eating. It is a waste.
I don't really cook much. I'm more of a baker. My favorite things to bake that everybody loves, and I can only keep in the house for about ten minutes, are 7-Up cake and Pineapple Upside-Down cake.
I ride horseback - arthritic knees permitting - or listen to opera. Sometimes I cook. I used to do needlework, but it's hard on my hands now, so I only do it occasionally, but I like it. And, of course, I read.
If I have a really bad cook or a bad manager or bad sous-chef, I previously would have fired them or lost my temper. But now I realize that if I'm so right, then I should be able to communicate it so clearly that they get it.
The process was remarkably cathartic. I'd sit and listen to my father's voice - having not heard some of these tapes for 30 years and hearing his voice laying me down for a nap, our giggles and cooking dinner - and I remembered all those wonderful da...
Charles: Delia Deetz, welcome home. Delia: [being kissed] Charles... Charles: It's okay, there's no damage. See? It's okay. A good sturdy comfy craftsmanship. And look at that kitchen. You're finally gonna be able to cook a decent meal.
The first time I was cooking for my wife, Stephanie, way before she was my wife, I actually put three chickens on the rotisserie and I closed the grill, which is really a bad idea. But I just wasn't thinking very straight that day. And I looked outsi...
The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weigh...
From 1967 to '70, Nigeria fought a war - the Nigeria-Biafra war. And in the middle of that war, I was 14 years old. We spent much of our time with my mother cooking. For the army - my father joined the army as a brigadier - the Biafran army. We were ...
Alma: Sit down and - and get comfortable. I'll make you a martini and see what's to cook for dinner. Robert E. Lee "Prew' Prewitt: Hey, this is like being married, ain't it? Alma: It's better.
Bilbo Baggins: [to the trolls, about cooking the dwarves] Well, I mean, have you smelled them? You're going to need something a lot stronger than sage before you can plate this lot up!
[last lines] Mortimer Brewster: No, no. I'm not a Brewster. I'm the son of a sea-cook! Ha! Ha! Chaaaaarrrge! [he runs off across the cemetary] Cab Driver: And I'm not a cab driver, I'm a coffee pot!
Fran Kubelik: What's a tennis racket doing in the kitchen? C.C. Baxter: Tennis racket? Oh, I remember, I was cooking myself an Italian dinner. [Fran looks confused] C.C. Baxter: I use it to strain the spaghetti.
Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird, so basting just lets heat out of the oven. That means the turkey will take longer to cook... so don't touch that door!
I think in the end there are only 20 or 30 tenets of basic cooking. It's going at perhaps the same issue from different angles, from different points of view, from different presentation styles, that really makes things sink in and become embedded.
'Kitchen Confidential' wasn't a cautionary or an expose. I wrote it as an entertainment for New York tri-state area line cooks and restaurant lifers, basically; I had no expectation that it would move as far west as Philadelphia.
