Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.
The first thing I ever invested in was Twitter. Blaine Cook, former CTO, was leaving the company and asked me if I wanted to buy his stock.
Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter.
Gone are the days when girls used to cook like their mothers and boys used to dress like their fathers. Now girls drink like their fathers and boys dress like their mothers.
I'm not a trained chef. I'm a self-taught cook, and I want people to be like, 'Yo, I could do that! Maybe I didn't think to or maybe it seemed harder than it really is.'
Breakfast is my specialty. I admit it's the easiest meal to cook, but I make everything with a twist, like lemon ricotta pancakes or bacon that's baked instead of fried.
I have lots of older siblings, and as they started to leave the house, I went from cooking once a week to twice, three times, and so on. After a while, it was just like making the bed.
I can cook; but not well. I figure I have six years until my children discover what their friends' mothers make for dinner.
A plancha is just a hot flat surface. So if you think about it, anything is a plancha, like a saute pan or a griddle. A la plancha is the perfect way to cook for a crowd.
Before I had my own restaurant, I was never top dog in the kitchen. I've always had a low opinion of myself as a cook.
Chef Thomas Keller was an inspiration to me and many, many young cooks like me. He told us that the role of the new, modern chef is different.
New York gives us a wide colour palette to cook from. We have cuisines from around the world, and that lets us pick and choose.
I didn't come out until 5 or 6 o'clock in the evening. Sleep all day, sleep and cook and eat, stay in the house. That sun is hot, anyway. It ain't right out there.
Cook what's fresh for the day. When you're using fresh fruits, vegetables, and foods, it's easier to keep the weight off. And I eat whatever I want - just not a ton of it.
I have an English identity and a French identity. When I'm in France, I'm more outgoing. And the French part of me cooks, whereas the English part of me writes.
Rosa Hubermann: [while feeding Max soup] Well, at least someone appreciates my cooking. [a second later, Max throws up the soup]
I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me in the kitchen. I was only cooking for three people most of the time.
I think tripe is maligned. It's wonderful stuff, but everyone goes 'urgh.' You have to wash and then cook it, very gently braise it, for eight hours. It uplifts you but steadies you at the same time.
I was very, very little - it was the first time I ever cooked on my own, with my mother's supervision - and I made scrambled eggs. I felt so accomplished, like magic!
After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.
John McClane: [fighting Karl] You motherfucker, I'm gonna kill you! I'm gonna fuckin' cook you, and I'm gonna fucking eat you!
