#recipe

That said, there are certainly still cooks out there who make fantastic historical cornbreads, though the old recipes have often been changed to include modern techniques and ingredients. ↗

— Jeremy Jackson

#certainly #changed #cooks #fantastic #historical

My general rule is that if everyone knew how to cook fresh produce from their local area, and Monday to Thursday within 20 minutes, you know, there's millions of recipes out there to be had. ↗

— Jamie Oliver

#cook #everyone #fresh #general #general rule

There are three reasons why this book came into being. First, throughout the 33 years I've been writing recipes - although I'm not vegetarian myself - I have greatly enjoyed creating vegetarian recipes, and cooking and serving them at home. ↗

— Delia Smith

#been #being #book #came #cooking

I simplify the spices. I'm the same way as everybody else: if I look at a recipe and there's ten spices in it, I'm going to have to think long and hard about when I'm going to be able to make that... so I try to simplify the spices to three or four. ↗

— Aarti Sequeira

#about #else #everybody #everybody else #four

My recipe for dealing with anger and frustration: set the kitchen timer for twenty minutes, cry, rant, and rave, and at the sound of the bell, simmer down and go about business as usual. ↗

— Phyllis Diller

#anger #bell #business #cry #dealing

I was once married to a woman who could eat anything and tell you what was in it: the most complicated recipes. Her memory of taste - now that's what I call memory! ↗

— Morton Feldman

#call #complicated #could #eat #her

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

#classics #could #french #home #i

I had these recipes that say do this, do that. Who MAKES these rules? ↗

— Emeril Lagasse

#i #makes #recipes #rules #say

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

#almost #bag #best #freeze #freezer

I'm not asking any of you to make drastic changes to every single one of your recipes or to totally change the way you do business. But what I am asking is that you consider reformulating your menu in pragmatic and incremental ways to create healthier versions of the foods that we all love. ↗

— Michelle Obama

#any #asking #business #change #changes