Recipes Quotes

Quotes tagged as "recipes" (showing 1-30 of 38)
Molly Wizenberg
“I hate the notion of a secret recipe. Recipes are by nature derivative and meant to be shared - that is how they improve, are changed, how new ideas are formed. To stop a recipe in it's tracks, to label it "secret" just seems mean.”
Molly Wizenberg

Susie Day
As devised by frantastica:
dvds with Johnny Depp in them
white chocolate chip cookies
peanut m&ms
pillows X 17
put all on sofa and mix till cheerful.”
Susie Day, serafina67 *urgently requires life*

“if god had intended us to follow recipes, He wouldn't have given us grandmothers.”
Linda Henley

“Drinking tea with a pinch of imagination!”
50 Ways to Drink Tea

“In my South, the most treasured things passed down from generation to generation are the family recipes.”
Robert St. John (editor)

Lori Pollan
“Cooking is not a science but an art, mistakes are okay, messes are fine—the pleasure is in the creating and the sharing of the result.”
Lori Pollan, The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals

Corky Pollan
“No matter our age, everyone in our household knows that cooking and eating together is where the fun is”
Corky Pollan

The Silver Elves
“It is important to view a recipe book as one that you use daily and what we in our family call "a living book" — a book that you use all the time, not just read once and discard on the shelf. It is in a sense a spell book, a book of magical enchantments, to be consulted, used and altered as needed.”
The Silver Elves, The Elf Folks' Book of Cookery: Recipes for a Delighted Tongue, a Healthy Body and a Magical Life

Toba Beta
“Uncertainty is one of government recipes.”
Toba Beta, Betelgeuse Incident: Insiden Bait Al-Jauza

Elle Meyer
“Eating healthy can become a habit. Get past the first 30 days and it will be easier.”
Elle Meyer, Living the Thin Life: Creative Ways to Maintain Your Weight for Life

Sarah Weeks
“To my faithful readers, because a book is like a pie—the only thing more satisfying than cooking up the story is knowing that somebody might be out there eating it up with a spoon.”
Sarah Weeks, Pie

Lori Pollan
“I still have my little red hardcover notebook—spine now held in place by packing tape, pages dotted with cooking stains—filled with her loving instructions for mandelbrot, nut cake, and strudel.”
Lori Pollan, The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals

Tracy Pollan
“I would follow my mother around the kitchen watching and trying to find any way to help. One of the first dishes my mother taught me to make was hollandaise sauce. Though she always served it with broccoli, I soon realized it was equally delicious with asparagus, artichokes, or any other vegetable.”
Tracy Pollan, The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals

Dana Pollan
“Nana’s oven-baked fried chicken cut off the bone (with plenty of ketchup) was a huge hit. So were Thanksgiving turkey bathed in gravy and Nana’s Passover brisket”
Dana Pollan, The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals

Julia Glass
“But people, as Alan had once reflected to Greenie, were not at all like recipes. You could have all the right ingredients, in all the right amounts, and still there were no guarantees. Or perhaps they were like recipes, he pondered now, and the key to success was in finding the ingredients you had to remove, the components that turned all the others bitter, excessively salty, difficult to swallow; even too jarringly sweet. He had seen Greenie clarify butter, wash rice, devein shrimp, and meticulously snip the talons from artichoke leaves.”
Julia Glass, The Whole World Over

Stacey Ballis
“Starting with the chocolate version, I swap out some of the cocoa powder with melted bittersweet chocolate and add some sour cream for balance and moistness, as well as some instant espresso powder, my secret ingredient for anything chocolate, which doesn't so much make something taste like coffee, but rather just makes chocolate taste more chocolaty. While the chocolate cupcakes are baking, I turn my attention to the vanilla recipe, adding some vanilla bean paste to amp up the vanilla flavor and show off those awesome little black-speck vanilla seeds, and mixing some buttermilk into the batter to prevent it from being overly sweet and unbalanced. The banana version uses very ripe bananas that I've been stashing in the freezer, as well as a single slice of fresh banana that has been coated in caramel and is pushed halfway into each cup of batter for a surprise in the middle of the cupcakes.
Herman's frostings are close to the frostings of my youth, simple faux buttercreams made with softened butter and confectioners' sugar. Nothing fancy. In my newer versions, the chocolate gets melted chocolate and chocolate milk mixed in, the vanilla gets more vanilla bean paste and a tiny hit of lemon zest, and the peanut butter gets a blend of butter and cream cheese for some tang.”
Stacey Ballis, Wedding Girl

Elle Meyer
“It's never too late to start eating right.”
Elle Meyer, Living the Thin Life: Creative Ways to Maintain Your Weight for Life

Elle Meyer
“You can eat anything you want, just not everything you want!”
Elle Meyer, Living the Thin Life: Creative Ways to Maintain Your Weight for Life

Mokokoma Mokhonoana
“It is childish to eat primarily or only to please your tongue.”
Mokokoma Mokhonoana

Robin  Ellis
“When it comes to cooking now, my motto is "out with the whites!”
Robin Ellis, Delicious Dishes for Diabetics: Eating Well with Type-2 Diabetes

Toba Beta
“Live happy in lovingkindness.”
Toba Beta, Master of Stupidity

Tiffany Reisz
“Moderately hot oven? That's it? No temperature listed? What did that even mean – moderately hot? How moderately hot were they talking here? George Clooney in Ocean's Eleven hot? Or Daniel Craig in Skyfall hot? Probably not Daniel Craig hot. That heat level would scorch any straight girl's peaches.”
Tiffany Reisz, The Night Mark

Barbara Delinsky
“Waking up Thursday morning to another dreary day and the sense of being physically stuffed, they focused on FISH. While Charlotte interviewed the postmaster about the origin, techniques, and ingredients for his best-in-Maine lobster bakes, Nicole set off to gather recipes for glazed salmon, baked pesto haddock, and cod crusted with marjoram, a minted savory unique to Quinnipeague, and sage.”
Barbara Delinsky, Sweet Salt Air

Barbara Delinsky
“While Nicole drove off in search of recipes for fish hash, clam fritters, and salmon quiche, Charlotte settled in the Chowder House with Dorey Jewett, who, well beyond the assortment of chowders she always brought to Bailey's Brunch, would be as important a figure in the book as any.
They sat in the kitchen, though Dorey did little actual sitting. Looking her chef-self in T-shirt, shorts, and apron, if she wasn't dicing veggies, she was clarifying butter or supervising a young boy who was shucking clams dug from the flats hours before. Even this early, the kitchen smelled of chowder bubbling in huge steel pots.
Much as Anna Cabot had done for the island in general, Dorey gave a history of restaurants on Quinnipeague, from the first fish stand at the pier, to a primitive burger hut on the bluff, to a short-lived diner on Main Street, to the current Grill and Cafe. Naturally, she spoke at greatest length about the evolution of the Chowder House, whose success she credited to her father, though the man had been dead for nearly twenty years. Everyone knew Dorey was the one who had brought the place into the twenty-first century, but her family loyalty was endearing.”
Barbara Delinsky, Sweet Salt Air

Umberto Eco
“Facilis. You take the cheese before it is too antiquum, without too much salis, and cut in cubes or sicut you like. And postea you put a bit of butierro or lardo to rechauffeur over the embers. And in it you put two pieces of cheese, and when it becomes tenero, zucharum et cinnamon supra positurum du bis. And immediately take to table, because it must be ate caldo caldo. - Salvatore”
Umberto Eco

Héctor Abad Faciolince
“Only good poets cure us of an overindulgence in words. Only simple essential food cures us of gluttony.”
Héctor Abad

Laura Esquivel
“The sun light up a drop of dew
The drop of dew soon dries
You are the light of my eyes, my eyes
I'm brought to life by you ...”
Laura Esquivel, Like Water for Chocolate

Nina Killham
“Jasmine licked her finger and flipped through her notes: Smoked Chicken with Pureed Spiced Lentils, Hot Ham and Bacon Biscuits, Cassoulet Salad with Garlic Sausages. After three cookbooks, she was finally finding her voice. She had discovered her future lay in rustic, not structure. Oh, she had tried the nouvelle rage. Who could forget her Breast of Chicken on a Bed of Pureed Grapes, her Diced Brie and Kumquat Salsa, her Orange and Chocolate Salad with Grand Marnier Vinaigrette? But her instincts had rightly moved her closer to large portions. She hated the increasing fad of so much visible white plate. She preferred mounds of gorgeous food and puddles of sauces. Jasmine kneaded her heavy flesh and smiled. She had finally found her term. She was going to be a gastrofeminist. She would be Queen of Abundance, Empress of Excess. No apologies of appetite for her, no 'No thank you, I'm full,' no pushing away her plate with a sad but weary smile. Her dishes would fulfill the deepest, most primal urge. Beef stews enriched with chocolate and a hint of cinnamon, apple cakes dripping with Calvados and butter, pork sautéed with shallots, lots of cream, and mustard.”
Nina Killham, How to Cook a Tart

Amy Leigh Mercree
“Apple cider vinegar is so much more than a delicious addition to a recipe. There are multiple health benefits from consuming and applying diluted apple cider vinegar.”
Amy Leigh Mercree, Apple Cider Vinegar Handbook: Recipes for Natural Living

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