When I'm hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.
It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick.
I actually cook and eat real food, too. No roast Hansel, no grilled Gretel…I promise.” --Angela from Angela's Coven #covenbooks
I'm insanely girly. I like having the door opened for me. I want to cook dinner for my boyfriend. And I can't wait to have babies.
Could I use some butter and cheese and eggs in my cooking without going down some kind of hippie shame spiral? Yes. Of course I could.
Even if I'm gone all day, breakfast is the one meal I always cook for my kids. I make French toast, oatmeal, or an egg burrito.
I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.
Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.
I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.
Actually, I'm not all that interested in the subject of photography. Once the picture is in the box, I'm not all that interested in what happens next. Hunters, after all, aren't cooks.
Lots of the cooking classes open to non-professionals are too low-level for experienced foodies, or don't offer enough hands-on training.
At the bottom of the ocean, bacteria that are thermophilic and can survive at the steam vent heat that would otherwise produce, if fish were there, sous-vide cooked fish, nevertheless, have managed to make that a hospitable environment for them.
My grandmother was a chef, and she taught me to cook. One day I want a restaurant, a small Italian grill. That's my aspiration.
Grant Dalton, constantly, whenever he gets asked something in the media about Oracle, he makes the statement that we have got unlimited resources, and we can do anything we like. It is just complete crap.
I'm a terrible cook. I am not allowed to go in the kitchen anymore after I almost burned down the apartment in New York.
I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
My mother came here to New York. She and my grandmother were domestics, cooking, cleaning for other people.
We want to teach families how to cook Tuscan wherever you are. How to reuse your leftovers. How to trick the kids into eating whatever you want by putting it into a frittata.
The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.
A bowl of diligence and perseverance, a cup of faith and a pinch of inspiration mixed with a spoon of contentment are the ingredients of a delicious success. Cook yours well.
I mostly get takeout, I have to admit - I don't know if that's something to be ashamed of. I'm not much of a cook.
