As a kid, I was always mad - just noticing the women at Thanksgiving, running around the kitchen, while the men were watching football. For one, I don't want to cook, and for two, I hate football. I was stuck in the middle.
Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your pasta and make that your signature dish.
[to Tick and Bernadette, as he is cooking sausages] Felicia: How do you like your little boys, girls?
Frank Lucas: You want to be like Nicky? Be super fly? You want to work for him? Cook for him? Share a jail cell with him?
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.
Great thoughts by great people transform the World.
You can accomplish great things by attempting great things.
