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For me, brunch is such a versatile meal since you can play on both the sweet and savory in your dishes.
Simple ingredients can be used to make elegant dishes with just a little extra attention to detail.
While you can find zucchini in markets in most places year-round, allowing you to make everything from breakfast dishes like zucchini and onion frittatas to snacks like zucchini-stuffed crab cakes, the onset of fall marks the beginning of hard squash season.
When I was 13, I had my first job with my dad carrying shingles up to the roof. And then I got a job washing dishes at a restaurant. And then I got a job in a grocery store deli. And then I got a job in a factory sweeping Cheerio dust off the ground.
Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision of what your food is, but you can't always explain it. Or you can't pick recipes that best illustrate who and where you are and what you're doing. And if the recipes don't work, you don't have a book.
I think the biggest thing is clean as you go. Wash all your knives, cutting boards, dishes, when you are done cooking, not look at a sink full of dishes after you are done. Cleaning as you go helps keep away cross contamination and you avoid having food borne bacteria.
When I met my husband, I refused to invite him home for Passover because I was embarrassed my mother might serve all the catered dishes in the wrong order.
Olympia was a town crawling with music. I was new to the whole punk scene. The culture shock continued; Olympia had bagels! We didn't have bagels in Arkansas. You could order vegetarian food all over town! It was so crazy to me - a place with so many vegetarians, the restaurants made special dishes for them?
I think I'm a fun flatmate. I'm always cheerful. I go on tour with my band so it's 12 people on one bus and I feel like I'm the one who's happy in the morning. I'm not a chaotic person, but I might slack off on doing the dishes from time to time.
I was very impressed with the street food of Singapore. I was very impressed with the dishes that they did.
Jose Andres Puerta
Even though I'm big on recipes, I love to make up my own dishes and when you take a risk in the kitchen, you learn a lot about food!
Of course, I will continue to share my favorite Southern recipes, just like my mama, grandmother and family shared with me over the years. And now, I'll be adding a little bit of a lighter touch to some of these wonderful dishes.
I had a really nice childhood; I had great parents. I earned my allowance by washing dishes, and in the summer I earned my allowance by working in daddy's garden.
Everyone prefers some foods over others, but some adults take this tendency to an extreme. These people tend to prefer the kinds of bland food they may have enjoyed as children - such as plain or buttered pasta, macaroni and cheese, cheese pizza, French fries and grilled cheese sandwiches - and to restrict their eating to just a few dishes.
Most cooks try to learn by making dishes. Doesn't mean you can cook. It means you can make that dish. When you can cook is when you can go to a farmers market, buy a bunch of stuff, then go home and make something without looking at a recipe. Now you're cooking.
These songs are old friends I have entertained myself with when I'm washing the dishes, driving to the store and walking down the aisles. The ones that you sing when you're driving in the car and as a singer you always go back to them.
We all have to be dishes on a plate eventually, with the way we are marketed, but I have no intention of being a cheap Chinese all-you-can-eat buffet.
I think people are more savvy about cooking, food and dining. I notice they are looking for more value for their money - not in larger portions but more in terms of healthier, fresh, farm-to-table dishes with a nice presentation.
I visited those friends who'd just had a baby, and she was washing dishes and he was cleaning the house, and I burst with happiness. And in their minds, they were in this terrible domestic rut.
Thank God my life is normal. I work hard to make it normal. My husband and I don't want Hollywood drama. I go to the market and do the dishes. I'm not treated differently because I work on TV.
My kitchen has a wood-burning oven, a large worktable, and windows all around, including one above the sink. I think whoever is washing the dishes needs to have a lot of beauty around.
The Momofuku Culinary Lab started as a space where we could focus on creating and innovating. I didn't want us to worry about working on projects in a restaurant; there are just too many distractions in service and running a kitchen to be able to focus on creating your dishes.
I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes. And I love sweetening my dishes with maple syrup. It has a bit of a bitter kick at the end that works wonderfully in savory dishes.
I cook rarely, but I've kind of got two or three dishes that I stick to. I do a great sweet potato and lentil curry.
I have a great love for cuisine, so I'm always interested in local food, and there are so many interesting dishes, spices and ingredients in India.
John F. Kennedy
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