Marjorie Gubelmann Quotes

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.

A lot of my recipes I take from foods my grandmother used to cook, things she prepared for family reunions.

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

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

I say to my industrialist friends, when you have guests from out of town, I don't care how important they are, you should feed them the essence of Italian culture: spaghetti, bread and olive oil.

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

When I was growing up in Russia, my grandmothers would cook the best pancakes in the world, the best meatballs, the best dumplings.

My favourite dish is from Congo, the native country of my father. It's called Poulet a la Dakatine and is made from chicken, peanut butter and spinach.

All of my dishes kind of have the same thing going on - I'm always going to give you the same things that I grew up with or that my mom used to make. I'm not going to use nitrogen in my tacos.

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.

At home I serve the kind of food I know the story behind.

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 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.

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.

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.

I don't come from any great culinary tradition - I'm from London!

My favourite place to eat is my grandma's kitchen. She makes a mean crab cake.

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!

Back home in South Carolina, you have a lot of little soul food restaurants you can run to and get some quick, decent food.

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.

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

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 think that food ties us to our community and our traditions, and it's the thing that makes us feel good and connected.

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