Food Recipe Quotes & Sayings

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

Preparing the communal evening meal sometimes caused arguments. Every village in Sicily had a different recipe for squid and eels, disagreed on what herbs should be disbarred from the tomato sauce. And whether sausages should ever be baked. — Mario Puzo

The thing with food is that you can give 20 people the same recipe and the same ingredients, and somebody's going to make it better than somebody else, and that's the creativity of it. It's like music. You could have a bunch of people playing the same piece, and somebody's gonna play it better. — Dweezil Zappa

[Y]ou can't control everything. Anything, really. Like the food we've been making. We can follow the recipe exactly as your grandmother wrote it, do everything exactly
or almost exactly
as she had, and the dish can come out so-so instead of amazing. Or it can come out amazing when you were expecting very little. — Melissa Senate

One of the things I do as a food writer is to take a classic recipe made with meat, look at it a whole lot, and tinker with it according to my taste. — Crescent Dragonwagon

A cookbook is only as good as its poorest recipe. — Julia Child

On Chicken Parmesan: It was all downhill from there. Eventually, the boneless chicken breast replaced the chicken breast as America's favorite tasteless meat product, and then boneless skinless chicken breast, and somewhere in between the birth of my ultimate nemesis: The Chicken Patty. How things went quite so far downhill that the patty found its way into ANY Italian food is beyond me, but I can assure you this dish isn't what anyone back in Italy had in mind when they sent Vito through Ellis Island with an eggplant recipe. — Gordon Vivace

A recipe has no soul. You, as the cook, must bring soul to the recipe. — Thomas Keller

She spent the afternoon typing up notes, answering readers' questions, and blogging about a new online source for organic cinnamon and nutmeg, either of which she could have used for testing the island recipe for Indian Pudding that afternoon. Both spices were produced from a tropical evergreen that, Cecily's miracles notwithstanding, did not grow on Quinnipeague, but since Indian pudding was a prized dessert here, Nicole refused to leave it out. Typically, Quinnie Indian Pudding called for cider molasses made from island apples. The recipe she had been given listed bottled molasses, which she supposed made sense, given its wider availability, though the taste wasn't quite the same. She made a mental note to ask Bev Simone about her supply of the real stuff. — Barbara Delinsky

The great American food writer M. F. K. Fisher once wrote an essay called 'The Anatomy of a Recipe.' To have a good anatomy, in her view, a recipe should have a sense of logical progression. She despaired of recipes with 'anatomical faults,' where the reader is told to make a cake batter and only then to grease the loaf pans. — Bee Wilson

I can make dressing - or stuffing. Y'all call it stuffing up here, we call it dressing down there. It's really good dressing. That family recipe was passed on, and I love to make that. — Edie Brickell

Nowadays films and television are what I like to call "Microwave Media". I like mine in the oven, giving the production time to simmer; get the juices flowing, and cooked to perfection. And that takes time. Slow, precious, tempered time. A script is a film's recipe. It's just a piece of paper to the novice cook, but even a recipe needs time to be perfected before it's given to the masses. — Solange Nicole

If we do not change our negative habits toward climate change, we can count on worldwide disruptions in food production, resulting in mass migration, refugee crises and increased conflict over scarce natural resources like water and farm land. This is a recipe for major security problems. — Michael Franti

I think, once recipes become digital, pirating a digital recipe and all the questions that you have with music and so forth will become pertinent to food as well. — Hod Lipson

I'm a gastronome first and foremost. I have several bookshelves in my home full of cookbooks, foodie magazines and food writer books and I am always on the hunt for a great recipe or local foodie haunt to try. — Karen Walker

Cooking is an observation-based process that you can't do if you're so completely focused on a recipe. — Alton Brown

Self-confidence without self-reliance is as useless as a cooking recipe without food. Self-confidence sees the possibilities of the individual; self-reliance realizes them. Self-confidence sees the angel in the unhewn block of marble; self-reliance carves it out for oneself. — William George Jordan

Who did the council fight?"
"It split in two and fought itself."
"That's suicide!"
"No, ordinary behaviour. The efficient half eats the less efficient half and grows stronger. War is just a violent way of doing what half the people do calmly in peacetime: using the other half for food, heat, machinery and sexual pleasure. Man is the pie that bakes and eats himself, and the recipe is separation."
"I refuse to believe men kill each other just to make their enemies rich."
"How can men recognize their real enemies when their family, schools and work teach them to struggle with each other and to believe law and decency come from the teachers?"
"My son won't be taught that," said Lanark firmly.
"You have a son?"
"Not yet. — Alasdair Gray

I'm not an amazing cook. But I can follow a recipe! — Rachel McAdams

But what little we did know, we brandished wildly like cavemen's clubs, slinging out stuff we felt tasted good. That was as intricate as our
game plan ever was - to make food that tasted good. — Bjorn Shen

The bourbon goes into the recipe, Miss Connor, not into you," he'd said from directly behind me. He had a way of doing that, catching me in the act. I suppose the number of times I screwed up made me an easy mark.
My spine straightened at the scolding, but my mouth did what it knew best. "Well, that's just a waste of perfectly good bourbon if you ask me. — Jenny Lyn

I like racing but food and pictures are more thrilling. I can't give them up. In racing you can be certain, to the last thousandth of a second, that someone is the best, but with a film or a recipe, there is no way of knowing how all the ingredients will work out in the end. The best can turn out to be awful and the worst can be fantastic. Cooking is like performing and performing like cooking. — Paul Newman

This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. — Gracie Allen

Our ancestors, who were able to survive and reproduce under unimaginably harsh environmental circumstances, refined and perfected the human genetic recipe. — Mark Sisson

Food feeds both the body and soul - there are clear reasons to eat a balanced diet, but there are also reasons you cling to your mom's secret chicken noodle soup recipe when you're sick. — Michael Mina

If God had created celery, it would only have two stalks, because that's the most that almost any recipe ever calls for. — Skint Foodie

Celebration is a kind of food we all need in our lives, and each individual brings a special recipe or offering, so that together we will make a great feast. Celebration is a human need that we must not, and can not, deny. It is richer and fuller when many work and then celebrate together. — Corita Kent

How to figure out the recipe of your life? Your body knows when it needs food. And it asks for it. But if your devouring self keeps asking for more food, pounds of unnecessary problems are added to your life. — Ruben Papian

War is just a violent way of doing what half the people do calmly in peacetime: using the other half for food, heat, machinery and sexual pleasure. Man is the pie that bakes and eats himself, and the recipe is separation. — Alasdair Gray

He was fascinated by the mid-western/middle American phenomenon of recombinant cuisine. Rice Krispie Treats being a prototypical example in that they were made by repurposing other foods that had already been prepared (to wit, breakfast cereal and marshmallows). And of course, any recipe that called for a can of cream of mushroom soup fell into the same category. The unifying principle behind all recombinant cuisine seemed to be indifference, if not outright hostility, to the use of anything that a coastal foodie would define as an ingredient. — Neal Stephenson

I'm going to break one of the rules of the trade here. I'm going to tell you some of the secrets of improvisation. Just remember - it's always a good idea to follow the directions exactly the first time you try a recipe. But from then on, you're on your own. — James Beard

Always look for the best ingredients, treat the food you cook with respect, always read the entire recipe first, be organized, and have fun. — April Bloomfield

I love anything to do with cooking, from watching the Food Network to reading recipe books by Gordon Ramsay, Jamie Oliver and Levi Roots. My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family. — Jourdan Dunn

Jennifer Anne had prepared some complicated-looking recipe involving chicken breasts stuffed with sweet potatoes topped with a vegetable glaze. They looked perfect, but it was the kind of dish where you just knew someone had to have been pawing at your food for a long while to get it just right, their fingers all in what now you were having to stick in your mouth. — Sarah Dessen

Recipe: Honeybear Pie For the pie crust Flour - 2 cups Salt - 1 teaspoon Butter - 1/2 cup Apple Cider Vinegar - 2 tablespoons Water - 6 tablespoons To make two 9" crusts, combine the flour & salt & butter in a food processor. Add the vinegar and water and form into a ball. Wrap in plastic and chill for 30 minutes. For the pie filling Apples — J.M. Klaire

You will need to increase the number of eggs and liquid when using coconut flour. The general ratio rule I follow is 1/2 cup (60 g) coconut flour plus 5 eggs plus 1/2 cup (120 ml) coconut milk (or other liquid). This ratio will vary depending on the other ingredients in the recipe; for example, if the recipe calls for mashed bananas, the bananas will add extra moisture to the batter, so you'll need to reduce another liquid, say coconut milk, by 1/4 cup (60 ml). And if I'm adding cacao powder to a recipe, I usually adjust the flour down a little or increase the liquid slightly because cacao powder also absorbs moisture. Break Up Lumps. Coconut flour tends to be clumpy, so sifting the flour before mixing it into a recipe will help you avoid finding clumps in your baked goods. I tend to place my batters in a food processor, which helps break down the clumps without having to sift the flour. Store It Dry. Coconut flour is best if stored at room temperature in your pantry. — Heather Connell

In theory, food writing is an aid or a prelude to actual meals: you read a recipe, and then you cook. In practice - in a 'paradox' that Michael Pollan, among others, has identified - our current gastronomic fantasies, particularly on TV, have coincided with a decline in home cooking. — Bee Wilson

I used to have a very unmediated experience of food but, because of the recipe testing, I've lost that now. I can't switch it off even when I'm on holiday. — Yotam Ottolenghi

There was something about having a plan for dinner, a recipe in hand, that made her feel much less hostile about food. — Jennifer Crusie

Susan Abdallah, a Palestinian, knows the recipe for making a terrorist:
Deprive him of food and water.
Surround his home with the machinery of war.
Attack him with all means at all times, especially at night.
Demolish is home, uproot his farmland, kill his loved ones.
Congratulations: you have created an army of suicide bombers. — Eduardo Galeano

Masala paste 2 teaspoons garam masala or curry powder 2 teaspoons red pepper flakes 2 teaspoons smoked paprika 1 teaspoon cumin seeds, toasted and ground 1 teaspoon coriander seed, toasted and ground 3/4-inch piece fresh ginger, peeled and grated 1 tablespoon peanut oil 2 tablespoons tomato paste Salt and pepper A handful of fresh cilantro Curry 11/2 tablespoons peanut oil 1 red onion, diced 1 clove garlic, minced 2 tablespoons masala paste (from above) One 14-ounce/400g can diced tomatoes 1 cup/250ml vegetable stock 7 ounces/200g red lentils, rinsed 7 ounces/200g baby spinach leaves 2 tablespoons unflavored low-fat yogurt Rye Barley Roti (recipe follows), for serving Pulse the masala paste ingredients in a mini food processor till well combined and fairly smooth. — Mimi Spencer