Quotes of All Topics . Occasions . Authors
Part of health is variety!
I grew up in Midtown Manhattan.
Having students was so inspiring.
The hardest thing for me is restraint.
Food is so heavily connected to memory.
A homemade hamburger can be a real treat.
I think I will never stop having mentors.
Who doesn't love a stuffed cherry tomato?
It's amazing how meaty cauliflower can be.
Mashed potatoes with stuff in it? That's '90s.
Fresh herbs really belong anywhere you put them.
Every once in a while, I want to get up and cook.
For me no good food is illuminated without acidity.
I shop at the market, and that informs what I make.
Give yourself enough time to really learn how to cook.
You have to be disciplined about being in the kitchen.
Red wine vinegar has some personality as well acidity.
I've always been a great collector and lover of cookbooks.
My mom, ever the Italian, made braised chicken with tomato.
People don't take enough advantage of the refrigerator door.
I love roasted beets with goat cheese. I am also a fruit addict.
To me, 'Chopped' is a great platform for championing great causes.
I think that 'celebrity' and 'chef' should be a permanent oxymoron.
I've roasted a somewhat frozen turkey, and it's come out just fine.
I didn't want to write a cheffy cookbook with dehydrated ham chips.
Americans will not buy irregular-looking or oddly shaped vegetables!
I've had the privilege of having a lot of amazing people cook for me.
I used to run track in high school and was unexceptional in every way.
Scrambled eggs are so simple, but they don't wait or taste better cold!
I bent my head over a stove in my early 20s and picked it up in my 30s.
Short ribs in the middle of a hamburger? That was pretty groundbreaking.
We have to get out there and explain that imperfect tastes just as good.
I like food to be really simple but have a lot of technique all the same.
A splash of red wine vinegar can pull things together like a pinch of salt.
I feel like a princess with a knife. I've wanted to be an Iron Chef forever.
I don't show just anyone how to crust a sea bass. That's sacred information.
I didn't harbor a huge desire to become a chef until I graduated from college.
I like all of McClure's pickles, but my personal favorites are the spicy ones.
I wouldn't call being a chef gratifying in a lot of ways. It's an act of love.
Food is ever-changing and ever moving forward and getting more and more complex.
I think no one would dispute that 'Chopped' is a highly athletic television show.
My last meal on Earth? The obvious answer is a plate of my mother's scrambled eggs.
Winter blues are cured every time with a potato gratin paired with a roast chicken.
Buying food from farmers and people that I know adds that human element that I love.
If you want to have a relationship, at some point you have to let yourself get caught.
Easter is an arts and crafts moment where your whole family and friends can get involved.
The hardest thing for me is restraint. I see fresh beans and ramps, and I start to quiver.
I baked the coffee cake recipe from 'The Joy of Cooking' over and over again when I was a kid.
I don't know anyone who hasn't overcooked at least one turkey, myself included. It's easy to do.
Once you make a cookbook, you live with it as your own for the rest of your life, like a yearbook.