Family dinner in the Norman Rockwell mode had taken hold by the 1950s: Mom cooked, Dad carved, son cleared, daughter did the dishes.
Mum doesn't like it when I mention that Dad's a better cook than her. He was born in Spain and spent eight years in Portugal and is exceptional at lots of cuisines.
I eat only vegetables and fruit, and to me it's the most aspirational diet because it's so easy. It's quite simple, the cooking I do.
In large states public education will always be mediocre, for the same reason that in large kitchens the cooking is usually bad.
I never really cook from recipes. But the worst is when something turns out great and I can't figure out how to make it again!
I had been on tour with people like Roy Orbison. I knew Bobby Darin, Sam Cooke. So many great performers.
I love cooking. I like to make lasagna - it's authentic Italian-style. I also do a great chicken recipe for a barbecue.
Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour.
I think I should learn French and be a better cook - basic, really good life stuff.
The key to good grilling is to recognize that you are setting yourself up to cook in a whole new environment. This is actually one of the main purposes of grilling - to get yourself outside.
I've been trying really hard to be more domesticated. It's not in my nature to clean and cook, and so I've been really good about it.
To understand how quickly we're cooking the planet, we need good data. To have good data, we need good satellites.
Please understand the reason why Chinese vegetables taste so good. It is simple. The Chinese do not cook them, they just threaten them!
I'm a really good dinner party guest. I am always so appreciative, impressed that anyone has even managed to turn on the oven and cook for me.
I am so longing to be domestic,, cooking stew, gardening, hopefully having some children, painting, sitting still in one place.
The space and light up there in Norfolk is wonderfully peaceful. I find myself doing funny things like gardening, and cooking, which I rarely do in London.
I adore pigs, and I love eating them and cooking them, and I love using the whole animal.
Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook.
Usually I love preparing. It's really the time I prefer, because it's a time of reflection and of possibility of growth - to let it cook inside.
I love cooking for the sake of understanding how people before me used to feed themselves, used to feed their families.
I really love research. It's one of the things I love most about my job. I feel like it's me in the lab cooking up the character.
