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Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south.
I have a great T-shirt that I received at the New Jersey Hall of Fame when I was inducted. It says - it makes me choke up - it says, 'I'm a Jersey tomato'... I am. I am a Jersey girl and proud of it.
Before every match, I eat pasta with tomato and chicken breast a few hours beforehand. In the hottest months, I choose to drink an energy drink before the match, too, but normally, I drink just water.
I make gazpacho with a little bit of bread, so it's thicker, and I like it to be more tomato- and green pepper-based. Everyone has their own preferences, of course. But I think my gazpacho is the best.
I make a great lasagna. I also like making piccadillo. It's a Cuban dish with ground beef, tomato sauce, garlic and olives served over rice, with plantains. My ex-husband and all my boyfriends love it.
I prepare my style of biriyani by sauting sliced onion, tomato, green chilli, ginger garlic and add required water and rice. If I end up adding a tad too much of salt, I used to add curd to balance it.
Like regular table salt, MSG can also help boost our perception of other existing flavors. Tomato soup with a pinch of MSG tastes a little more tomato-y. Add a dash to beef stew to make it taste beefier.
If I eat at the Emporio Armani Caffe, my favorite thing to order is risotto or pasta with tomato sauce in winter; in summer, I prefer a Caprese salad, Parmigiano cheese flakes, or some truly fresh ricotta cheese.
A soup manufacturer uses the same colors and design on every label to catch the consumer's eye and assure her that she's getting brand-name quality, whether she's buying bean soup or corn chowder or cream of tomato.
You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.
I feel old and vulnerable. I now realise that I knew nothing and know nothing, but back when my career was beginning, I thought I was a man when, in fact, I was a dewy-eyed boy who'd not seen an avocado or eaten a tomato.
My mother never threw anything out. If there was a sliver of a tomato, it was in the refridge. I would come in with my friends, and Mom would say, 'Want something to eat?' In 20 minutes, there was four, five dishes to eat.
I burn very easily, so if I forget sunscreen, I will be a tomato by the end of the day. I'm very big on sunscreen and hats. I grew up in Florida, and I love the beach, and I think it's healthy to get a little bit of color.
I once had an Early Girl tomato at my friend Jay's house, and I thought that was the best thing I'd ever had. But then I visited friends in Senegal, and I ate sea urchin pulled fresh out of the sea. It tasted like the ocean.
A homegrown tomato, you're never going to taste anything like it. There is nothing close to it, the sweetness. And strawberries: The ones you get in the store are so hard; but you get a homegrown strawberry, it just melts, I'm telling you.
The federal government has sponsored research that has produced a tomato that is perfect in every respect, except that you can't eat it. We should make every effort to make sure this disease, often referred to as 'progress', doesn't spread.
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.
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.
Gardening does so much for your brain. You're learning how a process works, and how important it is to do everything right so that you can eventually enjoy a tomato three months later. I've always been patient, but gardening really helps you with that.
Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some other foods. Dried beans cooked with tomatoes added to the pot can take up to 20 percent more cooking time than beans without tomatoes added.
Birds and insects are part of the ecosystem and help in pollination. I don't see any problem in having fruits and vegetables that birds want to eat, as opposed to the perfect shaped tomato that only you can eat and which, by the way, could also be cancerous.
My parents always used to complain about my eating habits. I was different. I was wrong. Everything had to be plain or boiled. I was 14 before I ate pasta with tomato sauce. My dad would take me to the best restaurants, and all I would eat was rice with olive oil.
In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousand Island dressing.
My most memorable meal was with my parents at Joel Robuchon's Restaurant Jamin in Paris. It was Christmas 1982, and the flavors - from cauliflower and caviar to crab and tomato - astounded me. It was the first time I remember thinking that I would like to really learn how to cook.
And knife making is as much art as science, as far as I'm concerned: Forging metals from an old farm tool into a blade thin enough to effortlessly cut a tomato yet strong enough to mince ginger, all while looking beautiful, is comparable to Ginger Rogers dancing backwards in heels.
I like L.A. It's like a mini break. For a writer, it's hilarious. Like the food. Where I come from, we eat chip sandwiches: white bread, butter, tomato catsup and big fat french fries. It's delicious. Here, you order a creme caramel and the waiter says, 'You know, that contains dairy.'
Stock up your pantry and your freezer with things that aren't perishable: Your favorite jar of tomato sauce that lists 'tomato' as the first ingredient, lots of grains, olive oils, vinegars, tomato pastes, onions, shallots. When you go to the store, you only have to pick up meats and produce.
I used to obsess on critical reactions to my films, and it's really not a healthy way to live your life, so my new take on it is simply, 'I hope people like it!' I'm not going to be looking at the tomato meter for at least a year! I was very lucky on '50/50' that most critics really liked it.
I was mainly raised by a working mum who didn't have much time or inclination for making food. So I had three or four basic meals: fish fingers and a tomato; a packet scotch egg and a tomato; pasta with a tin of tomatoes; and extra mild plastic-y cheddar chopped into cubes with bits of cucumber.
I guess, after a race, I'm just trying to get all my fluids back in my system - we use a lot of fluids when we get out and race. My dad always does this thing he calls 'juicing' - tomato juice, apple juice, orange juice - doesn't matter what it is, just go ahead and juice your body right back up.
Never use an aluminum pot, pan, or utensil when cooking tomatoes - or any other soft metal items for that matter. The acidity in the tomato doesn't do well with them; they create a chemical reaction that can turn cooked tomatoes bitter and fade the color, and the food will absorb some of the aluminum!
Whenever possible, I use local, fresh ingredients, just because it tastes and feels better to eat an egg or a tomato or a hamburger that wasn't flown halfway around the world, that didn't travel on a truck and get stuck in traffic jams, that hasn't been sitting in a supermarket's refrigerator case for days.
One of my favorites is chilaquiles. It's corn tortilla chips in a simple, brothy tomato sauce with a little chile for heat. It's wonderfully homey. It has irresistible crispy bits and I love to eat it. And you can play around with it - add chicken, sliced red onions, or all these different things that can easily dress it up.
My students regularly spend 20 hours or more in the kitchen with me. I try to teach them that even the most well-written recipe for, say, gazpacho can never take into account the ways in which a tomato that's lapped each morning and evening by coastal fog will taste completely different from one grown in a hot, inland valley.
For rave-worthy soups, skip the store-bought stock. You can extract a cleaner, stronger broth from a combination of water and several pantry ingredients. It's all about layering powerful flavor-enhancers that you probably already have on hand - bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.
Down at Bournemouth, I kicked a tray of cups up into air, and one hit Luther Blissett on the head. He flicked it on, and it went all over my suit hanging behind. Another time, at West Ham, I also threw a plate of sandwiches at Don Hutchison. He's sitting there, still arguing with me, with cheese and tomato running down his face.
One problem with globalisation is that bad ideas seem to travel faster than good ones; first there was smearing tomato ketchup on everything; then drinking sugar-soaked cocktails ('Cosmo'-politanism) instead of our traditional whisky soda, and now this idea that we should abandon the poor to their fate in order to protect their dignity.
Before I cook, I always have to put on music that parents listened to while cooking. I remember waking up in the morning and seeing my dad making breakfast with music and cutting up the tomato and singing to it and just handling food with such care. So when I cook, I put on salsa, vallenato, cumbia, or anything that reminds me of Colombia.