Edie Brickell Quotes

My father always made an amazing meatloaf, and I've inherited his skill. Leftover meatloaf in a sandwich? Come on!

I like to cook Puerto Rican food. That's what I grew up on: rice, beans, meat, some Italian-American food. I know my way around the kitchen.

Most of my food memories are of my Nan cooking Sunday dinners - roasts of meat with lots of vegetables. I suppose I cook what's comforting and dishes that make me feel good.

I love food: biscuits and gravy, cheese grits, spaghetti and meatballs, chicken-fried steak with white gravy... but my favorite dish is my wife's beanie weenie cornbread casserole. It's so good. It sounds stupid, but if you eat it, it's heaven. Of course, it's only something you can eat if you've got a lot of money.

We make authentic Maharashtrian food at home. My mother supervises the preparation and the menu every day. She has been doing this since before I was born. I absolutely love the mutton sukka that she makes.

When I was growing up, my grandmother cooked every day. She is the best chef ever.

My mom, she's a great cook. You know, pirogue, borscht. I love borscht, and I love Pilemeni, meat dumplings.

My father, he made chili; that was probably his favorite dish to make.

Let's face it: my life tends to revolve around food, and I love feeding people.

I love England, especially the food. There's nothing I like more than a lovely bowl of pasta.

Jamie Oliver's books are the best. I love Jamie. Bless him!

I just love food, especially my mom's Bulgarian cooking. Taco Bell is my favorite fast food restaurant. I also love Italian food.

My mom's collard greens. No one else in the world can make them like hers. I'm not just saying that because she's my mom. She's got some Mississippi secret. I could seriously eat them every day.

My earliest memory is making peach cobbler with my grandmother. A wonderful memory. I grew up in a restaurant family - B.B.Q. restaurant.

Gravy is the simplest, tastiest, most memory-laden dish I know how to make: a little flour, salt and pepper, crispy bits of whatever meat anchored the meal, a couple of cups of water or milk and slow stirring to break up lumps.

Of course, I will continue to share my favorite Southern recipes, just like my mama, grandmother and family shared with me over the years. And now, I'll be adding a little bit of a lighter touch to some of these wonderful dishes.

The kitchen is a sacred space.

I love to cook and feed people. I cook every day.

The first meal my husband ever made me was a chicken curry. I have never tasted anything so delicious in my life.

I love my squirrel and dumplings, but you can make it with chicken and dumplings. I love making the dumplings. I think I just like to roll out dough.

Food was a labor of love you felt by cooking it and eating it.

I'm kind of a grandma, so I like cooking for my boyfriend and watching a movie. I cook a lot, actually. I'll make bacon-wrapped asparagus, steak, and pesto pasta with chicken...but we go out to dinner a fair amount, too.

There is nothing like a good old recipe. If it has lasted, then it is good.

The way to anybody's heart is through a thoughtfully-prepared, beautifully-executed, lovingly-presented meal.

I love cooking, and I can make real good rajma chawal. It is a time consuming process and only for the consumption of a select few very special people. Also, I can make delicious mutton biryani, but I must confess I have stolen the recipe from my mother.