Best Recipes Quotes & Sayings

Remember to add the most important ingredient to every recipe you make - your love! — Diana Silva

Tinker wrote neatly, though his spelling was not good, Ruth's recipes would never fail for confusion between 'add sugar' and 'seethe', but Jane's writing looked like an intoxicated inky spider had staggered across the page on the way to the bar for another drink. Which it really didn't need. — Kerry Greenwood

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. — Lindsay Pearce

There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group of six chefs, and we'd exchange recipes and each talk about how we were doing things. It was the only way to learn new ideas. — Daniel Boulud

30 Fast, Easy and Delicious Gluten-Free Breakfast Recipes For The Whole Family — Heather J. Mitchell

When I wrote 'Barefoot in Paris,' I wanted to make simple recipes that you could make at home that tasted like French classics. — Ina Garten

The sublime signals the limits of rationality - the 'sleep' of reason - and was best communicated by obscurity. So in the same spirit as the recipes 'to make a romance', 'seven types of obscurity' could be proposed for a Gothic novel: — Nick Groom

Best Recipes from Eastern Europe" is not only a guide about how to cook, but also about how to decorate dishes in beautiful and unique ways. Let's make our breakfasts or dinners look classy, lovely, unusual or funny; it will add bright feelings of joy and amazement to our being.

Big happiness consists of small pleasant things - like these! — Sahara Sanders

Anything you make in a 'normal' sized loaf pan can be made in the longer pan - you just have to increase the recipe proportionately. — Dorie Greenspan

In case the term is unfamiliar, the best description ever for 'cozies' is 'murder mysteries where no one cares who got killed because they're all distracted by cooking new recipes or following intricate handicraft instructions.'"--The Little Bookstore of Big Stone Gap — Wendy Welch

If you learn a recipe, you can cook the recipe. If you learn the technique, you can cook anything. — Michael Symon

The unlikely combination of potatoes and pasta does appear in some Italian recipes. — Yotam Ottolenghi

This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun! — Julia Child

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. — Emeril Lagasse

Healthy Cookbooks For Families Clean Eating and Slow Cooker Recipes Elicia — Elicia Zahler

had the time to test every single one of the great family recipes you send. Chapter — Joanne Fluke

Omit and substitute! That's how recipes should be written. Please don't ever get so hung up on published recipes that you forget that you can omit and substitute. — Jeff Smith

Recipe for the upbringing of a poet: 'As much neurosis as the child can bear. — W. H. Auden

The famous Babylonian "Code of Hammurabi" states that tavern owners must always pour a sufficient amount of beer or face the death penalty. Trade and travel then brought beer to Egypt, where it was again associated with the work of the gods. Workers at the Giza Pyramids were given beer rations several times a day and over a hundred medicines recipes included the beverage. The Egyptians believed beer to be healthier than water and shared it with their fellow men of all ages, young and old. — James Weber

1. Classic Pine-Mint Smoothie This recipe is indeed a classic. Simple and reliably delicious and good for a newbie to green smoothies. Two cups is a lot of pineapple so it's best to use a sweet(ish) one. If it's too acid or sour then add more leaves and some sweetener. You could add dried figs or apricots or soft dates. See notes on the pages just before the recipes. 1 cup water 2 cups pineapple (fresh or frozen) 1 avocado 1 cup mint leaves 1 cup of spinach leaves or other mild green Ice and extra water to get to your desired temperature and consistency. — Gabrielle Raiz

There are divisions between a culinary chef and a dessert chef, also called a pastry chef. At Zomick's are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail. — Zomick's Bakery

I cook and I chat. That's what I do. I love to write recipes, but basically, if you had to put it in a nutshell, I cook and I chat. — Rachael Ray

Eating healthy can become a habit. Get past the first 30 days and it will be easier. — Elle Meyer

The key ingredient of politics is the idea that all of society's ills can be cured politically. It's like a cookbook where the recipe for everything is to fry it. The fruit cocktail is fried. — P. J. O'Rourke

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. — Marcus Samuelsson

Raw ingredients trump recipes every time; farmers and ranchers who coax the best from the earth can make any of us appear to be a great cook. — Judy Rodgers

The last thing a chef wants in a line cook is an innovator, somebody with ideas of his own who is going to mess around with the chef's recipes and presentations. Chefs require blind, near-fanatical loyalty, a strong back and an automaton-like consistency of execution under battlefield conditions. — Anthony Bourdain

There is a tradition in Southern cooking of recipes handed down for generations. And when I make my grandmother's strawberry pie - she is gone on now - I feel her right with me. — Kimberly Schlapman

Oddly, though, lists are reassuring. We become aware of this if we scrupulously follow a recipe, which is essentially a list of ingredients and actions; but if we give this 'list' too much importance, we leave no room for the imagination. — Jean-Claude Ellena

I have no fresh-from-the-oven mother-daughter recollections - only the daily creaking of cans being opened and the sucking sound of gelatinous vegetables splurting from their tin-encased vacuums. Her kitchen was filled with smoke and impatience ... And so I grew up finding my own path, frying what could not be boiled, winging my way through life without recipes. — Patricia J. Williams

There is only one recipe for a best seller and it is a very simple one. You have to get the reader to turn over the page. — Ian Fleming

Oh Beck, I love reading your e-mail. Learning your life. And I am careful; I always mark new messages unread so that you won't get alarmed. My good fortune doesn't stop there; You prefer e-mail. You don't like texting. So this means that I am not missing out on all that much communication. You wrote an "essay" for some blog in which you stated that "e-mails last forever. You can search for any word at any time and see everything you ever said to anyone about that one word. Texts go away." I love you for wanting a record. I love your records for being so accessible and I'm so full of you, your calendar of caloric intake and hookups and menstrual moments, your self-portraits you don't publish, your recipes and exercises. You will know me soon too, I promise. — Caroline Kepnes

I am my best work - a series of road maps, reports, recipes, doodles, and prayers from the front lines. — Audre Lorde

So here are some foolproof recipes for those of you who understand the true function of food.
Bean Treat: Gingerly pour four fluid oz of beans or something into a jug. Cry. Eat the beans from the jug and pour the rest from the can down your throat. N.B. These taste better if they belong to somebody else in your house.
Pain au Dunk: Fists of bread, rent from the loaf and dunked into anything runnier than bread. Should eat at least six of these because ... you should. Don't toast the bread. Toast is cookery. — Dylan Moran

...behind every Guide Michelin chef there was a woman, usually a four foot cataract-ridden old granny from whom he'd filched his best recipes. — Karen Karbo

Despite the Internet 's origin in the late 1960s as a government sponsored means of communication between the Department of Defense, private industry, and academia, it has been at its best and generated the greatest economic, social, and technological benefits since it was 'liberated' by the hordes of 'geeks' who were originally hired to run it by employers who were not themselves conversant with computers, and couldn't tell when their employees were exchanging official traffic or trading dirty jokes and recipes for marijuana brownies. — L. Neil Smith

What strikes me, the more I cook, is that the best recipes are ones where the basic anatomy is so sound it will survive multiple adjustments. When a recipe has good bones, you can change the seasoning, double the garlic, swap lime for lemon, and it still turns out delicious. — Bee Wilson

We are not creators; only combiners of the created. Invention isn't about new ingredients, but new recipes. And innovations taste the best. — Ryan Lilly

Some books are like chewing gum. They have just enough flavour to sate you for an hour or so. Others are like gourmet meals. Meticulously crafted with complex flavours that - while exciting during consumption - leave only a vague memory behind. The best books are like old recipes, passed down through generations. They stick with you long after the last bite. You want to return to them again and again, because they become a part of who you are. I want to write those. — Xio Axelrod

Bereavement in Texas is a time to pull out your best recipes. — Lisa Kleypas

When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes. — Tom Douglas

as I'm concerned, slow-cooking is the only way to cook (at least most of the time). It saves time, can be very versatile (check out all the different recipes — Karen Bellessa Petersen

Nicole craved sweets. Her list included peach pie, rhubarb pie, and pumpkin pie, all of which would be on hand the following week for the Fourth of July cookout on the bluff, so she knew Quinnie cooks would have their recipe cards nearby. In addition to pies, she wanted recipes for blueberry cobbler, apple crisp, molasses Indian pudding, Isobel Skane's chocolate almond candy, and, of course, Melissa Parker's marble macadamia brownies. — Barbara Delinsky

The Pigtronix Envelope Phaser pedal is a definite 'must have' for your Funk recipe cookbook ... it adds definite Funkaliciousness to your WOO stew. — Bernie Worrell

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. — Jacques Pepin

If you look over a list of medicinal recipes in vogue in the last century, how foolish and useless they are seen to be! And yet we use equally absurd ones with faith today. — Henry David Thoreau

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

Lucy paused, hands full of green beans, her memory flashing back to the giant pots of crawfish on the stove. Her Mama's green eyes would squint into the steam, hair pulled back, a frown of concentration on her face. The salted water was flavored and ready to receive the "mudbugs" out of their burlap sacks. Other than an onion or maybe an ear of corn, if it wasn't alive when you threw it in, then it shouldn't be in the pot, she'd say. Did her Mama mind that Lucy didn't cook those old family recipes? Was she turning her back on her culinary heritage as surely as Paulette was?
She snapped the ends of the beans faster, glancing at the clock. This whole dinner was breaking her Mama's cardinal rule: don't hurry. She thought if a cook was in a hurry, you might as well just make a sandwich and go on your way. — Mary Jane Hathaway

I'm really into football, gadgets, adventurous activities, and cooking new, creative recipes right now - but you'll never catch me being boring. — Harry Shum Jr.

The Greatest Amish Recipes In History Fast, Easy & Delicious Amish Recipes You Will Love (Recipes From a Simpler Life) By Brittany M. Davis — Brittany M. Davis

Who are these bloggers? They're not trained editors at Vogue magazine. There are bloggers writing recipes that aren't tested that aren't necessarily very good, or are copies of what really good editors have created and done. Bloggers create a kind of a popularity but they are not the experts. We have to understand that. — Martha Stewart

Recipe for a long life: Only smoke while awake. Only run when being chased. — Mark Twain

...one family's most beloved recipes can become a delicious cornerstone as humanity builds a more pluralistic world where the best pieces of every culture can be enjoyed. — Karen Anderson

Everything I touched in the kitchen turned out crappy, no matter how closely I followed the recipe or copied the cooking show. — Drew Barrymore

Gina Hyams has put together a fabulous fun book/gift: Pie Contest in a Box: Everything You Need to Host a Pie Contest. There's a great book inside, with recipes, pie history, and plenty of inspiration for gathering your friends together to see who can make the best pie. Plus, ribbons! And scorecards! This would be a great party. — Shauna James Ahern

I think it's only in a crisis that Americans see other people. It has to be an American crisis, of course. If two countries fight that do not supply the Americans with some precious commodity, then the education of the public does not take place. But when the dictator falls, when the oil is threatened, then you turn on the television and they tell you where the country is, what the language is, how to pronounce the names of the leaders, what the religion is all about, and maybe you can cut out recipes in the newspaper of Persian dishes. — Don DeLillo

I think the best shortcut is to choose really simple recipes. Because I think you can make simple recipes that are as delicious as complicated ones. — Ina Garten

America ships tons of sugar cookies to Denmark and Denmark ships tons of sugar cookies to America. Wouldn't it be more efficient just to swap recipes? — Michael Pollan

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. — Kristina McMorris

I'm a cook, and I'm like, "a dash of this, a pinch of that." I cook with a lot of passion and instinct. So that's the hardest thing - to put an actual recipe together. — Eva Longoria

Chemistry ... is like the maid occupied with daily civilisation; she is busy with fertilisers, medicines, glass, insecticides ... for she dispenses the recipes. — Jean-Jacques Rousseau

If pornography releases sexual tension, why don't we send recipe books to the starving? — Andrea Dworkin

British food is a celebration of comfort eating. Our traditional savoury recipes are all about warmth and sustenance, our puddings a roll call of sweet jollity, our cakes are deep and cosy. We appear to be a nation in need of a big, warm hug. — Nigel Slater

I know who in the family is a great cook. I know where the great recipes are. — Irma S. Rombauer

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

At the age of fifteen he had bought off a twopenny stall in the market a duo-decimo book of recipes, gossip, and homilies, printed in 1605. His stepmother, able to read figures, had screamed at the sight of it when he had proudly brought it home. 1605 was 'the olden days', meaning Henry VIII, the executioner's axe, and the Great Plague. She thrust the book into the kitchen fire with the tongs, yelling that it must be seething with lethal germs. A limited, though live, sense of history. And history was the reason why she would never go to London. She saw it as dominated by the Bloody Tower, Fleet Street full of demon barbers, as well as dangerous escalators everywhere. — Anthony Burgess

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

Cooking with kids is not just about ingredients, recipes, and cooking. It's about harnessing imagination, empowerment, and creativity. — Guy Fieri

I do make a good ragu pasta, which everyone seems to like. Or that could be just me talking; who knows what they really think. I actually stole the recipe from my older sister Vera, who also loves to cook. I took all my recipes from her. — Taissa Farmiga

About half of all design patterns out there [ ... ] appear to be ways take perfectly natural design ideas and twist them to fit into someones static type system: recipes for pounding square pegs into round holes — Steve Yegge