It seems to Henry, as he takes his seat in his usual middle pew, that women are far braver than men
I cooked at the White House for Easter, last year, with Michelle Obama. But it more had to do with cooking from the organic garden, and her message. I took my daughter and granddaughter there, and they were really charming, it was great.
The need for a permanent status resolution approved by Congress is made even more clear to me because of my experience as a former Under-Secretary-General of the United Nations.
Serial killers kill for the power and control they experience during the murders and for the added ego boost they get in the aftermath from community fears, media coverage, and the police investigations.
You know most of the food that Americans hold so dear - things like hamburgers and hot dogs - were road food, but even before they were road food, they were peasant food.
Most of my food memories are of my Nan cooking Sunday dinners - roasts of meat with lots of vegetables. I suppose I cook what's comforting and dishes that make me feel good.
Indian food has been huge in the UK forever and ever, but that's because it has a historical rooting. America, I think is really ripe for it. There's been so much interest in Indian culture.
I am disappointed because nobody is talking about food and agriculture. They're talking about the diets of children, but they're talking about Band-Aids. We're not seeing a vision.
English food writer Elizabeth David, cook and author Richard Olney and the owner of Domaine Tempier Lulu Peyraud have all really inspired the way I think about food.
Habaneros have a great fruity flavor, but the challenge is that you have to deflect the heat in order to taste the flavor. If you don't, you're dead. They should really have a warning sign on them. Deflect the habanero's heat by pairing it with sweet...
I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.
It's fun to pick a cuisine and say I'm going to research Ethiopian food, and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors.
I always think if you have to cook once, it should feed you twice. If you're going to make a big chicken and vegetable soup for lunch on Monday, you stick it in the refrigerator and it's also for Wednesday's dinner.
Keep it simple in the kitchen. If you use quality ingredients, you don't need anything fancy to make food delicious: just a knife, a cutting board, and some good nonstick cookware, and you're set.
We need the humbleness and clarity to see that our food, while benefitting from technological advances, has benefitted even more from free ecological resources: Cheap energy, lots of water everywhere, and a stable climate.
I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally sourced.
I had a lot of fun creating some restaurants with a casual note to it, such as DBGB, for example, where it was about bangers and beers, being a very casual brasserie with very affordable food but very interesting homemade program.
I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the two cities that were the most active with their local chefs and their local food scene.
I think that the Japanese - and I do love Japanese cuisine and adore Japanese food culture - I think that they're going to plow through the entire world's fishing. They're going to eat everything anyways.
To me, there are two types of celebrity: there's good celebrity - people that are attracted to the food and working and trying to create something great - and then there's bad celebrity - those who are working on being a celebrity.
Alinea is not the type of restaurant where you go if you're in a hurry. Really, it's about enjoying that three-hour block of time and reflecting on the food, having great conversation with your dining companion.
