Crescent Dragonwagon Quotes

To have a basic ingredient that can be prepared a million different ways is a beautiful thing.

A recipe is not an exact formula, but it does need a certain structure. When the bones are right, you can dress it in many ways.

I don't have any specialties. Anything I cook, I just make it special.

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.

Recipes are overrated.

My culinary wardrobe is the same as my biking wardrobe, just no shoes.

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.'

Beans are a real go-to for me.

Brussels sprouts are really quite versatile.

I can put together a pretty decent meal from whatever happens to be in the refrigerator and the pantry. I like the challenge of this sort of improvisation, the rigor of limitation and sometimes having to take a risk.

In the amount of time it takes to microwave a TV dinner, you can put something much tastier on the table, I promise.

A dress is so great because you can grab a dress, then you either wear it with tights or no tights, depending on what the weather is outside. You can throw a little jacket over it; you can take the jacket off. It's very easy.

I never learned to cook, so I've got no rules. I'll put things together just because I think they belong together.

I realized why I can cook for different environments. Because of everything I've gone through growing up. Why can I cook for a Hollywood event without blinking an eye? Because I cooked at the Beverly Hilton and because I moved to Villa Park. Why can I cook for kids on Hollywood Boulevard at night? Because I went through it.

Hummus has been my saviour. I've used it in every form: on sandwiches, rotis, with veggies and meat.

Food should be simple; it shouldn't be complicated, even down to making Knorr gravy: a Knorr stock cube and water, bit of parsley at the end, little bit of olive oil. It's about making the food deliciously tasty.

If I would not be able to create music, I would create art or something else. Perhaps cooking.

Everything I do, I do on the principle of Russian borscht. You can throw everything into it beets, carrots, cabbage, onions, everything you want. What's important is the result, the taste of the borscht.

Cooking is the art of adjustment.

If a dish doesn't turn out right, change the name and don't bat an eyelid. A fallen souffle is only a risen omelette. It depends on the self-confidence with which you present it.

If you could make a pudding wi' thinking o' the batter, it 'ud be easy getting dinner.

I think our particular sound has come by just not adhering to any specific sound. For us, it's about the song, and being able to fit in to what is appropriate. When we sit down, we're not talking about what type of band we're gonna be within a specific genre - there's a uniqueness to all of us individually that throws putting anything in a box out the window.

You gotta be both flexible and persistent.

Dressing is like modelling - you can constantly adapt.

The essay is a literary device for saying almost everything about almost anything