Charlie Trotter Quotes

At home, I make a large batch of tomato sauce and freeze it in meal-size portions in freezer bags.

Let the fresh fruits and vegetables be your guide, and make something that will keep for the whole week.

Choose recipes like a base recipe; make a big pot of soup and freeze it. From then on, you can take it in any direction. Another day put rice in it, or then put corn or sausages. From there, it's endless.

Most of cooking is the labor of chopping. Give yourself a break. Pretend you're on a cooking show and have all your ingredients lined up for you.

Make big pots of soups, stews and chilis - they stretch a buck, and you can live off them for days!

I may find something that looks interesting and then go on to alter the recipe by adding spices, things of my own. I also look for time-saving recipes, dishes that can be prepared ahead and stored.

I am usually cooking at least four times a week if I am home. The easiest thing that I do a lot is gazpacho. It's simple and it tastes best if you let it sit over night in the refrigerator... I don't want anybody near me when I am cooking. If I am going to make a mistake, it has to be my fault.

I love to make a one-pot meal - think stir-fry but in the French Fricassee. I start with what takes the longest to roast and then add vegetables, fresh herbs, and starch until the meal is complete in one shot.

At home in Devon, my wife Jessica does a huge proportion of the cooking - I do the basics. My timing is extremely good, particularly when it comes to vegetables, perhaps because in my work, timing is everything. I know exactly what fits into a minute when broadcasting, and I apply the same to carrots.

You can do almost anything with soup stock, it's like a strong foundation. When you have the right foundation, everything tastes good.

If you're going to saute something, lightly spray olive oil in the pan or on veggies before you serve them. It adds a nice flavor. We grill a lot, so I'll use a little on my corn or my shrimp.

Greek yogurt with some olive oil stirred in can transform many dishes.

For the most part this is a place to find down-to-earth advice on everyday cooking, eating, food shopping, cooking equipment, and nice things to put on your table.

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

At the start of each week, I generally cook a box of quinoa, and while it's simmering, I saute onions, garlic and any veggies I have on hand in a separate pan. I season the vegetables with Spike, a seasoning blend my mom always used when I was growing up, or a little Bragg Liquid Aminos. I always add crushed red pepper and chopped fresh herbs.

I always have homemade chicken stock in the refrigerator. I'll reduce it, maybe add a little cream and a few shallots. Before you know it, eureka! It's the best.

My wife and I like to cook, so we actually prepare our own meals often and can hold our own in the kitchen.

Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant pilaf are always the same.

We have Sunday morning breakfast before church. I don't do the dishes, but I do cook. I'm the griller.

I love making pastas and pizzas - carbohydrates.

I have a busy schedule and am constantly traveling so when I do have the time to grocery shop or prepare a meal, I make it a priority.

I love cooking. It's what clears my mind, since it's pretty hard to multitask when you're chopping vegetables.

I'm lucky I live near Whole Foods... so if I'm hungry, I can walk in there and grab something yummy... already made... or make it myself. I love to cook. I make a killer marinara sauce.

I'll get home from work on Friday night and take out some beans and soak them. The next morning, I'll put them in a pot for soup, then just keep chopping, chopping, chopping - carrots and celery and cabbage - and in two or three hours, you have this wonderful, mellow soup that fills up the whole house with its aroma.

I'm truly grateful for my microwave, which allows me to easily clarify butter, steam vegetables, and - when I am really lazy - feed my three kids in less than five minutes.