I like to cook. I would probably go to culinary school in France if I had time.
Luncheon: as much food as one's hand can hold.
We wanted to make a show that not only highlights the adventure of hunting, but also the fantastic culinary opportunities that a successful hunt can bring. It's great to have those efforts validated with a Beard nomination, and it speaks to the dedication of everyone on the MeatEater team. This honor makes us even more motivated to keep hammering out a solid, authentic hunting show that speaks to a variety of audiences.
If people take the trouble to cook, you should take the trouble to eat.
It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
Food doesn't exist, but can only be invented. And reinvented.
I'd say that my identity is really a culinary identity, so the way I relate to my national heritage is through its cuisine.
Each city has its own culinary landscape.
The best thing about liver is how virtuous it makes you feel after you've eaten some.
The cook was a good cook, as cooks go; and as cooks go, she went.
Ethnic, cultural, artistic and culinary diversity. LA. . . a feast for the senses.
Oh, I adore to cook. It makes me feel so mindless in a worthwhile way.
The refectory is a cenacle in which the taking of food is transfigured almost into a sacrament.
My culinary wardrobe is the same as my biking wardrobe, just no shoes.
The greatest dishes are very simple.
The receipts of cookery are swelled to a volume; but a good stomach excels them all.
As for those grapefruit and buttermilk diets, I'll take roast chicken and dumplings.
Champagne and orange juice is a great drink. The orange improves the champagne. The champagne definitely improves the orange.
Nature will castigate those who don't masticate.
Isn't there any other part of the matzo you can eat?