I actually cook and eat real food, too. No roast Hansel, no grilled Gretel…I promise.” --Angela from Angela's Coven #covenbooks
I'm not a big fan of comedy roasts because most of the time I find them to be really mean, but once in a while, you'll hear something perfectly worded and well-crafted.
I don't think that women necessarily always write like women. I was a writer on the 'Comedy Central Roasts' for a while, and I always wrote the jokes that people assumed the men would write.
Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat.
The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too.
My mom cooked pot roast with noodles and frozen vegetables. Or she'd make spaghetti or hot dogs, or heat up TV dinners. Before I started modeling at age 19, I was 5'8" and weighed 165 pounds.
The night I was born, my great uncle Moanea, the village forester, shot a wolf. The villagers roasted it in the fire and fed the meat to the dogs.
Tom Chaney would pay for this! I would not rest easy until that Louisiana cur was roasting and screaming in hell!
I am tired of being roasted. I had a great deal of hard luck while manager of the team and somehow or other couldn't get the best out of the material I had at hand.
It may not be possible to get rare roast beef but if you're willing to settle for well done, ask them to hold the sweetened library paste that passes for gravy.
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.
Of course I love cooking Eastern European food because I'm a Jew, but I also love making roast chicken. I love making Hungarian goulash. There are a lot of egg noodles in my cooking.
When I pair food and wine, I start with the food. If I have a beautiful roasted bird, I might choose a Cabernet or Pinot Noir, or maybe a Syrah, depending on the sauce and what is in my cellar.
When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there's something about that that can never be made by a company that has three million employees.
In deference to American traditions, my family put our oven to rare use at Thanksgiving during my childhood, with odd roast-turkey experiments involving sticky-rice stuffing or newfangled basting techniques that we read about in magazines.
There is nothing like roast chicken. It is helpful and agreeable, the perfect dish no matter what the circumstances. Elegant or homey, a dish for a dinner party or a family supper, it will not let you down.
When I cook for my family on Christmas, I make feijoada, a South American dish of roasted and smoked meats like ham, pork, beef, lamb, and bacon - all served with black beans and rice. It's festive but different.
Oh, I love Nottingham. I know some people go, 'Oh God, there's not much going off there,' but I like staying in and going round to my mum and dad's for a Sunday roast.
We have got too many kids around the house to have a romantic meal at home. But Danielle is a fantastic cook. She does a brilliant lasagne, great roasts and a great chilli dish. She knows the way to my heart.
I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices.
I love roasting because you can give it love, get it in the oven and go and play with the kids or whatever you've got to do, and then hours later you've got a lovely dinner.
