Food Recipes Quotes & Sayings
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Top Food Recipes Quotes

Only good poets cure us of an overindulgence in words. Only simple essential food cures us of gluttony. — Hector Abad Faciolince

I love food and I love ingredients and I love reading recipes. It's just a great pleasure. — Cara Buono

I'm encouraged because you pick up any food magazine and there's two or three recipes involving Indian spices. — Aarti Sequeira

The SAD diet - (the Standard American Diet) - can only make you sad. Eating meat and dairy products is the SAD diet. It causes heart disease, cancer, diabetes and makes you fat. Raising animals for food destroys the environment. And those animals are not happy - they are enslaved and live humiliating, fearful lives of abuse and tremendous suffering. Billons are murdered every year. That's a lot of suffering - all for no good reason. Veganism turns sadness into joy - Simple Recipes for Joy! — Sharon Gannon

[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

'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. — Gloria Steinem

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.' — Salma Hayek

The metaphor that Romer used to describe the economy to noneconomists was of a well-stocked kitchen waiting for a brilliant chef to exploit it. Everyone in the kitchen starts with more or less the same ingredients, the metaphor ran, but not everyone produces good food. And only a very few people who wander into the kitchen find entirely new ways to combine old ingredients into delightfully tasty recipes. These people were the wealth creators. — Michael Lewis

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

Pasta isn't just for Italian food anymore. Now there are tasty pasta recipes found in Asian cuisine, and it's emerging as a newfound love for vegans. — Marcus Samuelsson

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

Vianne had been improvising recipes for years, and people, to her mind, were not that much different than food. Both were highly predictable if you paid attention. First, — Kenley Davidson

When I develop my recipes I always look for ways to create what I call the Big Taste. While I enjoy eating simple grilled foods, what interests me when I cook are dishes with a taste that is fully dimensional. — Paula Wolfert

It's incredible what happens when you explain to kids what good food is - they get so excited! They go home and tell their parents ... and they're excited to cook the recipes themselves in class. — Tamra Davis

But it seems that I can tackle the most esoteric of recipes, the most elusive puff pastry, as long as I do not have to count the empty layers of loneliness building up inside. — Kim Sunee

I don't know that I have a favorite meal. When I'm cooking I'm thinking about the person I'm feeding and I want to make them whatever they want. My husband's favorite meal is carbonara. I guess my favorite food is anything my mom makes. Because like anybody who loves their mother's cooking, if you try and make your mom's recipes, they never taste quite the same. And I don't know if that's because she's lying about what she's putting in there and just not telling me. Like when I turn my back, she's sneaking something in there. It just never seems to taste the same. — Rachael Ray

As she traveled down the lane between the rows of parked cars, she noticed a conspicuous absence of new or expensive vehicles. Teaching didn't pay well enough for any luxuries, and Hannah thought that was a shame. There was something really wrong with the system when a teacher could make more money flipping burgers at a fast-food chain. — Joanne Fluke

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 love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world. — Jose Andres

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 popular Paderno Spiralizer, Veggetti Spiral Vegetable Cutter and other spiralizers and julienne slicers are perfect for food lovers on any kind of regimen, including Gluten-Free, Paleo or weight-loss diets. This book will not only give you great recipes to utilize your new vegetable cutter, but it will show you how to use these utensils safely and efficiently. — J.S. Amie

One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another. — Yotam Ottolenghi

Food is entertainment now. People tune into 'Top Chef,' and they're not trying to replicate the recipes. Anthony Bourdain is entertainment. Instagramming your dishes is entertainment. — David Sax

I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue. — Yotam Ottolenghi

Food is just something you grow and recipes are just words written in notebooks. They are nothing until the right person comes along. And that's when the real magic happens. — Sarah Addison Allen

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

Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes. — Yotam Ottolenghi

In the 1980's, vegetarianism was considered to be "radical" by most people; just a handful of restaurants, stores, and food companies catered to the community. PETA was promoting GO VEGETARIAN, Vegetarian Times was the go-to magazine for recipes and lifestyle information, and veggie burgers contained eggs and cheese. I don't know why it took so long for Veganism to catch on, or why I didn't make the connection, myself, and change sooner, but I guess in some weird way I was part of a wave of consciousness. — Anji Bee

When you think you can stand no more of the wolf's snuffing under the door and keening softly on cold nights, throw discretion into the laundry bag, put candles on the table, and for your own good if not the pleasure of an admiring audience make one or another of the recipes in this chapter. And buy yourself a bottle of wine, or make a few cocktails, or have a long open-hearted discussion of cheeses with the man on the corner who is an alien but still loyal if bewildered. — Mary Francis Kennedy Fisher

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

Whether it was the delicious food they filled us with, their humorous antics, or the extreme warmth and acceptance they provided the family, one thing is for sure, nothing could replace the love for and the love felt from Italian grandmothers. — Jacqueline Miconi

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

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

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 began reading cook books when I was six, cause my father had hundreds of cook books in the kitchen. I was obsessed with cooking and tasting different recipes. I got lost in being a compulsive eater. It brought me much happiness. Sadness too, sure. But I have to say, and compulsive eaters will agree with me, for that few seconds that you're eating, food tastes just great. — Richard Simmons

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

I do what I can, when I can, cuz when I can't, then I can't. — Paula Ann Lujan Quinene

In my food world, there is no fear or guilt, only joy and balance. So no ingredient is ever off-limits. Rather, all of the recipes here follow my Usually-Sometimes-Rarely philosophy. Notice there is no Never. — Ellie Krieger

You learn to cook so that you don't have to be a slave to recipes. You get what's in season and you know what to do with it. — Julia Child

As a leftover sixties liberal, I believe that the long arm and beady eyes of the government have no place in our bedrooms, our kitchens, or the backseats of our parked cars. But I also feel that the immediate appointment of a Special Pastry Prosecutor would do much more good than harm. We know the free market has totally failed when 89 percent of all the tart pastry, chocolate-chip cookies, and tuiles in America are far less delicious than they would be if bakers simply followed a few readily available recipes. What we need is a system of graduated fines and perhaps short jail sentences to discourage the production of totally depressing baked goods. Maybe a period of unpleasant and tedious community service could be substituted for jail time. — Jeffrey Steingarten

[S]ometimes, when you are a food person, the possible irrelevance of what you are doing doesn't cross your mind until it's too late. (Once, for example, when I was just starting out in the food business, I was hired by the caper people to develop a lot of recipes using capers, and it was weeks of tossing capers into just about everything but milkshakes before I came to terms with the fact that nobody really likes capers no matter what you do with them. Some people pretend to like capers, but the truth is that any dish that tastes good with capers in it tastes even better with capers not in in. — Nora Ephron

Luella had been Lou's favorite grandma. Some grandmas took their grandchildren to parks, or bought them books and dolls, or shared their special stories. Her grandma shared her recipes. She taught Lou how to check when a roast turkey was done, chop veggies without cutting off a finger, and bake a coconut cake grown men swooned over. A fog of comforting smells had perpetually blanketed her kitchen- an expression of her love so strong you could taste it. Lou caught the culinary bug during those early days and loved that she was named after her grandma, even if Lou believed she'd never make food quite as delicious. — Amy E. Reichert

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. — Kimberly Schlapman

Even though I'm big on recipes, I love to make up my own dishes and when you take a risk in the kitchen, you learn a lot about food! — Nina Dobrev

I fell in love with food because of my mother. So, I will definitely be sharing and expanding more recipes from my culture (as well as many other cultures), and will be sharing recipes that I have experienced from my whole culinary life. — Wolfgang Puck

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

When I wrote 'Fast Food My Way' in 2004, I hoped that my friends would prepare my recipes. Now, more people cook from that book than any other I've written in the past 30 years. — Jacques Pepin

The reality is that these food chemists create "Frankenstein foods" within these huge, robotic, assembly-line factories. Here they dump all kinds of man-made preservatives, additives, and chemicals into the recipes for our favorite meals and snacks - in just the right amounts - so these "fake foods" can sit on grocery store shelves for months, years, and even decades without going bad. — Josh Bezoni

In 1998, while serving two consecutive life sentences, Puente began corresponding with a writer named Shane Bugbee and sending him recipes which were subsequently published in a book called Cooking with a Serial Killer.
Call me crazy, but I wouldn't touch that food with a ten-foot pole. — Jodi Picoult

Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that. — Michael Symon

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