After two undefeated seasons of 'Worst Cooks in America,' I'm ready for a third. Going against Bobby Flay takes the challenge to another level, but I'm ready to whip these contestants into shape and the winner is sure to be from Team Burrell.
I'm a decent cook; I'm a decent chef. None of my friends would ever have hired me at any point in my career. Period.
Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.
My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.
Cooking without wine is like sex alone. You may get the job done, but you don't really care once it's over.
In Berkeley, we built the garden and a kitchen classroom. We've been working on it for 12 years. We've learned a lot from it. If kids grow it and cook it, they eat it.
When I was a child we were sufficiently well off for me to be a picky eater and I still cannot eat vegetables cooked in the traditional British manner.
Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.
Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil a dish.
My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs.
As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming.
I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit.
Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves.
Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices.
Another suggestion is to cook a meal, maybe not every night, but a couple more times a week than you usually do. That way you have leftovers, and you take your lunch to work.
My hope is that we can navigate through this world and our lives with the grace and integrity of those who need our protection. May we have the sense of humor and liveliness of the goats; may we have the maternal instincts and protective nature of th...
I tried to imagine what it would be like if Constantin were my husband. It would mean getting up at seven and cooking him eggs and bacon and toast and coffee and dawdling about in my nightgown and curlers after he'd left for work to wash up the dirty...
Calvin: Why are you crying mom? Mom: I'm cutting up an onion. Calvin: It must be hard to cook if you anthrpomorphisize your vegetables.
Not at all. Cooking is cool. I’ll make you one shaped like the moon.” “Why the moon?” “Because you remind me of the moon,” he said, and looked into his bowl. Sarah blushed.
Anarchy is like custard cooking over a flame; it has to be constantly stirred or it sticks and gets heavy, like government.
During the years he was never sick, except of course for the chronic indigestion which was universal, and still is, with men who live alone, cook for themselves, and eat in solitude.
