Tia Mowry Quotes

Soy sauce is really a multi-purpose seasoning.

When you're in Portuguese-African Brazil, or Lisbon, or Mozambique, sometimes piri piri is used as a condiment. Sometimes piri piri is just spices from a jar, and sometimes it's made with garlic, olive oil, cilantro, parsley, and some light chilies.

If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things.

There is something that has become part of my routine that I eat two or three times a week. Sushi. It exists in Europe but isn't very popular, and especially in L.A., I started eating it. It's both tasty and healthy.

I buy soy sauce and flavor it five different ways: with sake, mirin, sugar, kombu and bonito flakes. I use them on lots of dishes at home.

I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.

I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.

It's well worth making your own harissa, but there are some very good commercial varieties.

Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor.

The combination of olive oil, garlic and lemon juice lifts the spirits in winter.

I like pasta; it's pretty good. I'll even substitute wheat pasta in there and make it more healthy.

I love pancakes, and I actually do love healthy stuff. Like, I love gluten-free or whole-wheat pancakes. Breakfast is my favorite meal.

Mustard's no good without roast beef.

When those waiters ask me if I want some fresh ground pepper, I ask if they have any aged pepper.

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.

Use spices for flavor in food rather than adding a bunch of oils, fats, or sauces.

A splash of red wine vinegar can pull things together like a pinch of salt.

My biggest nightmare is that something doesn't have enough salt.

The things that make Korean food delicious are garlic, ginger, soy sauce, sesame oil, chili powder, and chili paste. They make anything delicious.

For a nutrition tip, try implementing quinoa into your diet. It's a high source of protein.

The secret ingredient to every meal is love. And also garlic.

What exactly are the ingredients of Ranch dressing? Mayo and disappointment?

Tabasco sauce is to bachelor cooking what forgiveness is to sin.

A dressing is not a compote A dressing is not a custard It consists of pepper and salt, Vinegar, oil and mustard.

We can have Americans eating affordably and eating in a way that's sustainable.