Adam Carolla Quotes

I cook the food of Macau, my roots and soul food.

I feel good when I stir something with a spurtle, but I don't make porridge very much in London.

I'd say I'm a good cook. I have a lot of German recipes that I can make - schnitzel, meatballs and things with cabbage. I love cabbage.

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.

I myself am not particularly interested in restaurant cooking. I don't really want to learn how to make a napoleon. I'd much rather learn how to make a very good lemon cake, which you can make in your own home. I like plain, old-fashioned home food.

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

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

I can make dressing - or stuffing. Y'all call it stuffing up here, we call it dressing down there. It's really good dressing. That family recipe was passed on, and I love to make that.

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.

But since you're asking me, I'll tell you my opinion: all cornbread is authentic, as long as it's good, hot, and made with love and fresh ingredients.

My favorite fall meal has to be a simple roasted chicken. Ina Garten does a fabulous one. There is just something about roasting your own chicken and vegetables that screams 'fall' and 'home' to me.

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.

Instead of going out to dinner, buy good food. Cooking at home shows such affection. In a bad economy, it's more important to make yourself feel good.

When I'm on tour, I'm in really good shape. When I get home, I cook, I eat, I get fat and happy.

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.

The food I've liked in my time is American country cookin'.

Cooking is an important part of a good, stable family life. I like to get the family together; there's a huge nurturing element in it.

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

Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eating, but you can taste the soul in the food. That's what is beautiful with food.

I love food, all types of food. I love Korean food, Japanese, Italian, French. In Australia, we don't have a distinctive Australian food, so we have food from everywhere all around the world. We're very multicultural, so we grew up with lots of different types of food.

People love my collard greens. They love my macaroni and cheese. They love the gumbo. They love my Jamaican jerk or my Jamaican curry chicken. They love the jerk, though. And they love my Mexican food.

I'm not a chef. I haven't created any new technique in the kitchen. I'm not a rocket scientist. I think I'm good at writing accessible, fun, and affordable meals for the average American family. That's what I think I'm good at.

New York's food scene is truly unique because it is this wonderful melting pot where immigrants from all over the world have brought with them their cuisines and their ingredients.

I like to cook, and I tend to make those one-pot meat dishes of my Hungarian ancestors. Also, I make a great Bolognese.