I'm away so much I've had to learn to cook, and I find it relaxing after filming. I make stews and liver and bacon, and an Italian mate taught me how to make a mean puttanesca sauce.
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.
Well, I'm Italian, but my family isn't stereotypical. I mean, I only have one sister and we don't yell or throw pasta at each other. My mother doesn't even have a secret spaghetti sauce recipe.
It's not good to thicken sauce with too much butter because it can cause heaviness. You don't want to avoid butter, but you also don't want to put too much - add it slowly.
Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good o...
I love lifestyle stuff, I love housewares. I'm really a homebody, honestly. Anything to do with my kitchen, or my house, I'm all about it. I'm working on a sauce line, so that's kind of exciting. I'm a saucier.
I have smuggled so many ingredients across so many borders, like shallot confit from Thailand, or a new sauce from New Orleans not approved by the FDA.
When facing a difficult task, act as though it is impossible to fail. If you are going after Moby Dick, take along the tartar sauce.
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt.
Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish.
A sous-chef with dreams of her own restaurant empire may have mastered the art of classical French sauce making, but not yet have developed the signature cooking style she imagines as the cornerstone of her own chain of restaurants. She gauges her pr...
She felt so lost and lonely. One last chile in walnut sauce left on the platter after a fancy dinner couldn't feel any worse than she did. How many times had she eaten one of those treats, standing by herself in the kitchen, rather than let it be thr...
Casseroles don't have to be about canned ingredients and vegetables you normally wouldn't even think of eating alone, much less stuck in between layers of sauce and breadcrumbs. They can vary from everyone's favorite all-time casserole, macaroni and ...
My handshake is as firm as cooked spaghetti. So, do you prefer your introductions with Alfredo or marinara sauce?
Empty packets of hot sauce remind me of the love I used to have for her. Now all I’m left with is this yummy taco.
Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it loses its punch when cooked. It's a 'What is that?' flavor. It adds depth of flavor to things.
When my girlfriend's away, I cook a big vat of meaty pasta and sauce and eat that for about a week. Then I eat out the rest of the time. When she's home, we eat at home probably twice a week. I chop, she cooks.
Tons of comedians have said, 'I grew up learning from Bill Cosby. He's great.' But that respect doesn't mean much to the young people. They like their ginger ale with hot sauce.
We Americans are mildly interested, of course, in reading about the discovery of radium by Madame Curie, but what we really yearn to know is the name of the uncommemorated French female who first mixed a sauce bearnaise.
I usually eat in my friend Tom Corcoran's place - the Siam Thai in Monkstown. I go there for a very large plate of beef in red wine sauce.
