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My dad's cooking was magic in the kitchen. But eventually over the years, his personality changed and his ability to remember recipes failed. He became paranoid and thought people were stealing from him, when often he was just misplacing things.

While it's typical to find steamed clam recipes which include a bit of bacon or sausage, you might not think of adding shredded ham hock, but it's another way to pair the lusty, smoky flavor of animal fat with the briny ocean flavor of shellfish.

Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu.

- I'm so busy doing what I must do that I don't have time for what I ought to do... and I never get a chance to do what I want to do! - Son, that's universal. The way to keep that recipe from killing you is occasionally to do what you want to do anyhow.

Evolution has meant that our prefrontal lobes are too small, our adrenal glands are too big, and our reproductive organs apparently designed by committee; a recipe which, alone or in combination, is very certain to lead to some unhappiness and disorder.

If you want to know what cram is, I can only say that I don’t know the recipe; but it is biscuitish, keeps good indefinitely, is supposed to be sustaining, and is certainly not entertaining, being in fact very uninteresting except as a chewing exercise.

So many of the recipes that I come up with have a story. I'm a blogger. It flowed very naturally out of me, but I also knew this was a way to set my recipes apart. A, they are always using interesting ingredients but B, there is always a story behind it.

I have been a baker for more than 30 years now, and in terms of equipment, all I really need is flour. It still amazes me what a versatile commodity it is, as you can do so many different things with it, and I never tire of trying new blends and recipes.

Only advanced bakers should endeavor to adapt non-vegan recipes to be vegan, or gluten-full recipes to be gluten-free. There are all sorts of tips and tricks when it comes to subbing vegan ingredients for eggs and dairy, but it's tricky to say the least.

I was a bit of an accident really - I certainly didn't set out to write a cookbook or three. I didn't have a plan. I was unemployed, writing a blog about local politics and a few recipes, and it was more successful than I could ever have imagined it to be.

He won’t last long, akri. Thanatos is barbecue. And I like my barbecue. Just tell me how you want him, akri, normal recipe or extra crispy. I’m partial to extra crispy myself. They crunch louder when deep-fried. Reminds me, I need some bread crumbs. (Simi)

I do all the cooking in our family. I'm a utilitarian cook, rather than an adventurous one - I only have about 15 recipes in my repertoire that I rotate - but I love being able to go down to the river and catch a 30 lb. salmon, then grill it on the barbecue.

I have one room off my kitchen filled with nothing but cookbooks and recipes that are sent to me from around the world. Every two years, I have to go through them and pick out ones to send to the local schools. There's a need for books, especially cookbooks.

The painter, sculptor, writer, and musician are protected by law. So are inventors. But the chef has absolutely no redress for plagiarism on his work; on the contrary, the more the latter is liked and appreciated, the more will people clamour for his recipes.

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.

You can cook a limited number of sous vide recipes in a beer cooler, but if the person you're buying for wants to start cooking like the pros, they'll need a dedicated circulator that's designed to maintain the temperature of a water bath to within one degree.

Computer programming is really a lot like writing a recipe. If you've read a recipe, you know what the structure of a recipe is, it's got some things up at the top that are your ingredients, and below that, the directions for how to deal with those ingredients.

It wouldn't be fair to say that conservatives cherish property the way liberals cherish equality. But it would be fair to say that the takings clause is the conservatives recipe for judicial activism just as they say liberals have misused the equal protection clause.

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.

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.

I launched Little Lights of Mine because I was a young, 23-year-old new mom. I was home at the time and looking for direction. I started the blog as a place to just share everything. It quickly turned into a food-based blog where I would share all of my favorite recipes.

We're under Rigan Machado, who I think is one of the best jiu jitsu instructors at least in Los Angeles, if not in the world. We have a lot of his instructors here, as well as Japanese jiu jitsu, Japanese judo, and sambo. That was Keanu's [Reeves] recipe [in John Wick 2].

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.

The first thing I do in the morning is prepare fresh juice. I have 15 different recipes, which I drink for 15 days consecutively. Then I repeat the recipes from the beginning for the next 15 days of the month. My juices include fruit, vegetables, leafy greens, and even grains.

When I finally gathered, invented, stole, simplified, borrowed, and found a publisher for a clutch of reasonably foolproof recipes, I learned I had friends I hadn't known about - more proof that a mutual dislike can be quite as sound a basis for friendship as a mutual devotion.

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.

You may say, "Oh, no. You can't touch a traditional recipe." But we ask: why can't you? Back in 1350, a vinaigrette was a stew, so we ask, why not? This can be applied to any kind of cooking, and that's the shocking part of it. It kind of bends all the traditions. It's a good thing.

Every since my wife, Adri, got pregnant with our now-eight-month-old daughter, Alicia, I regularly get asked what my plans are for feeding her. How can someone who writes about food and tests recipes for a living meet the picky and precise needs of an infant without losing his mind?

Several years ago, I was creating a Christmas present for the family, a self-published cookbook featuring recipes my grandmother had collected and created over decades. While interviewing her for the biographical section, she began to talk about her courtship with my late grandfather.

You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts. Fancy ingredients or recipes not required; simple, made-up things are usually even better.

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.

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.

Soup is really easy to make: you can take basil, celery, acorn squash and boil them and then put them in the blender with sea salt. It's delicious and only takes about 15 minutes. You can make it the night before. It's kind of like making baby puree, and there are a ton of super easy recipes.

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.

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?

I've been really fortunate and I've just tried to focus on the work and getting people to see Mexico, its food and its culture in a slightly different light. It's tricky with Mexican food because a lot of our recipes are so deeply rooted in tradition and Mexican history. That's a heavy responsibility!

We were discussing a grisly double murder and Rodriguez was telling us all this in the same sort of conversational tone a person might use to pass on a favorite lasagna recipe. And I was responding with the same enthusiasm a new cook might show. I was simultaneously horrified and impressed with myself.

I love to cook when I have the time. I don't cook French or Mexican food with exact recipes. I just go to the supermarket and buy things that look good, and I mix it all together and invent something. Ninety-five percent of the time, I'm lucky. Sometimes not so lucky, and I say, 'Let's go out to dinner.'

'Ms.' always flouted the rules of the ad world that say, especially for products directed at women, that the ad must be connected to the editorial. You don't have food ads unless you have recipes. You don't get clothing ads unless you have lavish fashion coverage. We never did that; every other women's magazine does.

When we are filming, it often feels like we're flying blind. As an actor, you have no idea if your choices are right or if they work. Some scenes feel like a complete Hail Mary. Imagine you're blindfolded and cook a massive Thanksgiving feast with only new recipes - without getting to taste any of them along the way.

My wife was born and raised in Italy until she was about 9, and then she came to America, and her mom was a great cook, and they have great recipes, and whenever her mom would come into town, we would have all these friends just randomly showing up at our house, and eventually we figured out why. They wanted Mama's cooking.

Cooking is one of the strongest ceremonies for life. When recipes are put together, the kitchen is a chemical laboratory involving air, fire, water and the earth. This is what gives value to humans and elevates their spiritual qualities. If you take a frozen box and stick it in the microwave, you become connected to the factory.

The great thing about getting married young like I did and having a child so young is that he gets to know all the relatives. He knew his great-grandmother, and we sat down together and tied down the stories of our uncles and aunts. They were quite the characters, and we tied them to about 50 recipes. It's like a memoir-cookbook.

Chocolate cornflakes are a hit. Mixing chocolate with cornflakes to make dollops of candy with that crunch and saltiness just has a magic to it. People watch you do it and think, 'Oh it's so easy,' and then they taste it and say, 'I want to do this.' It's recipes like this that are very successful on TV, because they're so simple.

I like to go to the gym with my girls, practice yoga, try new recipes, bake, have slumber parties, go to the beach, have adventures, book hunt, shop for new records, or road trip somewhere... anything that keeps me laughing and excited about the day, really. I like feeling free to do what I or my friends want to do on our days off.

The wonderful police officers who spend time with me I don't think appreciate that, but I do still drive. I do still cook: not often, but just last week, I really felt like making one of my mum's old recipes - so I did. I do still go to our local department store to buy things like maternity jeans that no one else can really do for me.

The irony is that Iraq actually has one of the richest and most sophisticated cuisines in the world. So many classic American or European foods - ceviche, albondigas, even the mint julep - have roots in Iraqi cuisine, which was a crossroads of Persian and Arab and Turkic traditions. The oldest written recipes in the world are from Iraq!

I get a lot of Tweets from fans of 'The Great British Bake Off' asking me questions about different recipes or baking techniques, and I do enjoying getting back to people whenever I can. But as soon as I get home, I always make a point of turning my phone off, as I think it is really important to be able to unwind at the end of the day.

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.

Southern food certainly carries a stereotype, but I feel like that's turning around a little. There are great Southern chefs who are finding ways to showcase our traditional recipes in deliciously healthy ways. For me, the key is to use fresh fruits and vegetables and cut some of the butter and fat without sacrificing the yumminess of the dish.

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