Let the fresh fruits and vegetables be your guide, and make something that will keep for the whole week.
The fact is that more and more people are developing a sensitivity to gluten, without necessarily being allergic to it.
I feel fortunate to be part of the cooking community. We learn from each other.
I want to make sure the cooking industry becomes more and more diverse.
No kidding. That's really true. You're paying your own bills through this. It's not a pleasant experience.
I'm afraid, based on my own experience, that fascism will come to America in the name of national security.
IE6 was a bad experience for consumers, but it was a terrible for developers. Not only it was technically bad, but it was closed, and you couldn't do much with it.
The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words.
A lot of food shows need only to tempt. Some food shows only need to inspire, to empower. And there are a lot of shows that do that.
Latin food suffers like Chinese. You can do marginal Chinese and be successful. You can do crappy Mexican and be packed.
I'm encouraged because you pick up any food magazine and there's two or three recipes involving Indian spices.
I really like having someone who knows about food and what goes well together make a meal for me.
There are probably close to a million people in the hospitality industry here in the United States, and there are probably only a few hundred opportunities in the food media industry.
In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together.
Food is for eating, and good food is to be enjoyed... I think food is, actually, very beautiful in itself.
I cook British food, but it doesn't mean I'm jingoistic about it. People can cook very good fusion food.
Food is a necessary component to life. People can live without Renoir, Mozart, Gaudi, Beckett, but they cannot live without food.
I love hotel rooms, so I take pictures of the room and the way out and the lobby, the food and drink.
There are pockets of great food in Spain, but there are also pockets of very mediocre food in Spain, and the same in Morocco and the same in Croatia and the same in Germany and the same in Austria.
You have to balance, but you can be aggressive as a chef. It benefits the food. You have to be passionate. You can't be angry cooking.
Every time you use the word 'healthy,' you lose. The key is to make yummy, delicious food that happens to be healthy.
