Vernon L. Smith Quotes

If you like good ol' fashion Southern soul food then, yes, I am a good cook! My specialty is chicken dumplings and poke salad.

I like pork chops and country ham, creamed potatoes, stuff like that. Redeye gravy. It comes from ham, bacon, stuff like that. It's the grease that you fry it in. I eat a lot of Jell-O. Fruit Jell-O.

Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see it 'blackened' Cajun style on so many restaurant menus - a trick which soon became a tired cliche.

The food in south India is the food that I really love because it reminds me of home.

You know, it's hard to beat bacon at anytime of day. But I also am a big fan of corned beef hash.

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.

I like to make Arroz con Gandules, rice with pigeon peas. My husband loves it. It's a Puerto Rican dish my mother taught me.

I don't think people should be fed mesclun salad and chicken breast. My grandmother would serve grits and oxtail stew at a formal dinner, and if you didn't like it, well then you ate more beans or you went home and ate a peanut butter and jelly sandwich.

Stone-ground grits are wonderful, but because they take so long to cook, I usually go with quick cooking grits - which I also love. But I never make the instant kind - some things a Southerner just won't do!

Bacon has been a staple of the American diet since the first European settlers, but until recently, it was consumed in a predictable, seasonal pattern. The bulk of sales came from home consumers, diners, and pancake houses, which fried it up along with eggs for breakfast.

For breakfast I have grits, because I'm a Southern girl!

Dolly Parton made me chicken and dumplings. That Tennessee woman can burn some pots! And we know that I am not necessarily shy to a fork!

I like to cook Indian food when I can. I find the process of creating a home-cooked meal to be unwinding.

I love the smell of fried chicken.

The best comfort food will always be greens, cornbread, and fried chicken.

Everything my mother made had to cook for 80 hours, and when she made matzoh balls she didn't know fluffy. Everything sank.

I like breakfast sandwiches, and the Krystal Sunriser might be the best breakfast sandwich on Earth. It has a really soft bun and sausage, eggs, and cheese on it. It's great if you're out until 5 or 6 in the morning and you happen to catch the 5:30 first shift. That's what I used to do when I played clubs; I would almost stay out until they opened.

My favorite meal has always been fried chicken.

Macaroni and cheese was my mother's special dish. She'd also make jambalaya and dirty rice and bake a ham that would be incredible. And greens. But if you were looking for vegetables and healthy things, there weren't a lot of those.

One of my favorite dishes, absolutely from my childhood, was something my grandmother made, on my mother's side. It was a shepherd's pie, and I really adored that.

People come to Nashville where I live and they say, 'What's a great Southern restaurant?' Well, you got to know the right grandmother, because there's a lot of magic to good Southern cooking.

If I'd been traveling, I come home, my mom makes noodles.

I make damn good biscuits and gravy. The key is maple sausage.

I can easily eat 15-20 dosas or idlis at a time.

Cod and clementine is one of the things my grandmother cooked for my mum when she was a child. Never one for waste, she'd keep the peel whenever she had a clementine, and this dish puts it to work.