Quote of the Day
The two worst strategic mistakes to make are acting prematurely and letting an opportunity slip; to avoid this, the warrior treats each situation as if it were unique and never resorts to formulae, recipes or other people's opinions.
Jesus does not give recipes that show the way to God as other teachers of religion do. He is himself the way.
I'm not asking any of you to make drastic changes to every single one of your recipes or to totally change the way you do business. But what I am asking is that you consider reformulating your menu in pragmatic and incremental ways to create healthier versions of the foods that we all love.
I'd say I'm a good cook. I have a lot of German recipes that I can make - schnitzel, meatballs and things with cabbage. I love cabbage.
Science means simply the aggregate of all the recipes that are always successful. All the rest is literature.
You learn to cook so that you don't have to be a slave to recipes. You get what's in season and you know what to do with it.
A mixture of admiration and pity is one of the surest recipes for affection.
I found that the recipes in most - in all - the books I had were really not adequate. They didn't tell you enough... I won't do anything unless I'm told why I'm doing it. So I felt that we needed fuller explanations so that if you followed one of those recipes, it should turn out exactly right.
On my show I share all these yummy, fattening recipes, but I tell people, in moderation, in moderation. You can have that little piece of pie.
Just about every children's book in my local bookstore has an animal for its hero. But then, only a few feet away in the cookbook section, just about every cookbook includes recipes for cooking animals. Is there a more illuminating illustration of our paradoxical relationship with the nonhuman world?
Jonathan Safran Foer
I had these recipes that say do this, do that. Who MAKES these rules?
I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.
That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.
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.
To a billion people around the world surviving on just a dollar a day, the question of what to eat tonight is more about life and death than about recipes. The struggle of poor people around the globe weighs heavily on me, especially now that I am a mother, which is why I work with Oxfam.
Giada De Laurentiis
Jeff Smith was the Julia Child of my generation. When his television show, 'The Frugal Gourmet,' made its debut on PBS in the 1980s, it conveyed such genuine enthusiasm for cooking that I was moved for the first time to slap down cold cash for a collection of recipes.
Obviously, the easiest recipes are the most successful when it comes to the home cook, because they're not intimidated by them. If I'm doing 'Boy Meets Grill,' and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.
I prefer lump charcoal over briquettes but I do use both for different reasons and different recipes and sometimes I combine them both when I really want the woodsy aroma from the lump charcoal and long, even heat from the briquettes.
My general rule is that if everyone knew how to cook fresh produce from their local area, and Monday to Thursday within 20 minutes, you know, there's millions of recipes out there to be had.
I do 280 episodes of TV a year, write 15 recipes for the magazine, and publish an annual book. With all of that, we try to get one weekend a month with Isaboo at our home in the Adirondacks to relax and recharge.
I'm really a scientist. I follow recipes exactly - until I decide not to. And then I'll follow something else exactly. I may decide I could turn this peach tart into a plum tart, but if I'm following a recipe, I follow it exactly.
When I wrote 'Barefoot in Paris,' I wanted to make simple recipes that you could make at home that tasted like French classics.
If it's a cocktail party, I generally make five or six different things, and I try to choose recipes that feel like a meal: a chicken thing, a fish or shrimp thing, maybe two vegetable things, and I think it's fun to end the cocktail party with a sweet thing.
At the beginning of every week, I like to sit down and figure out what I'm going to make. I probably try at least two new recipes a week. But I have my standbys - jambalaya, meatloaf and mashed potatoes.
I may find something that looks interesting and then go on to alter the recipe by adding spices, things of my own. I also look for time-saving recipes, dishes that can be prepared ahead and stored.
My recipes aren't geared towards women; my books are marketed towards women because women are the biggest market for weight loss, weight management and weight maintenance and for cooking.
Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.
I was once married to a woman who could eat anything and tell you what was in it: the most complicated recipes. Her memory of taste - now that's what I call memory!
Recipes tell you nothing. Learning techniques is the key.
When I wrote 'Fast Food My Way' in 2004, I hoped that my friends would prepare my recipes. Now, more people cook from that book than any other I've written in the past 30 years.
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C. S. Lewis
John F. Kennedy
Martin Luther King, Jr.
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