Marcus Samuelsson Quotes

That's the joke about confinement pigs: they taste like whatever sauce you cook them with.

If you really love stuffing, wait until the turkey comes out of the oven, add some of the pan drippings to the stuffing, and bake it in a dish. That's called dressing, and that's not evil - stuffing is, though.

I love to make a one-pot meal - think stir-fry but in the French Fricassee. I start with what takes the longest to roast and then add vegetables, fresh herbs, and starch until the meal is complete in one shot.

I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.

I love cooking. My Italian mother is a genius cook, and I picked that up from her. I make my own sauce, which takes four hours, from a recipe that's been refined over many years. I won't tell anybody what it is.

This sounds like a brag, but I know how to make good fried rice. I learned in college. There are two secrets - take the rice after you cook it and let it get cold in the fridge. Then cook the egg like you're making a fried egg and just before it's done, dump the rice and veg on it and swirl it around.

In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.

There's no way I'm going to stand up for bad ingredients. We love seasonal ingredients. It's a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.

Barbecue is the good old technique of people making a fire and putting some stuff over the top - I mean, look at the S'more: it's just got a stick. A lot of those goofy toys, it's people who are looking at things to do. I think if you focus on the food, at the most you need tongs or a spoon to flip something; that's about it.

I love to cook comfort food. I'll make fish and vegetables or meat and vegetables and potatoes or rice. The ritual of it is fun for me, and the creativity of it.

It's all about technique. Rotisserie sounds simple, but to really do it the right way is important so you can get really great products and let them stand on their own.

He that will have a cake out of the wheat must tarry the grinding.

Roast something for the children that they might eat.

I never stopped grinding. I never stopped hustling. I never stopped working. I just kept moving. It has nothing to do with the money or anything like that. It's just that I love music.

People ask me: "Why do you write about food, and eating, and drinking? Why don't you write about the struggle for power and security, and about love, the way the others do?" . . . The easiest answer is to say that, like most other humans, I am hungry.

Peas baffled me. I could not understand why grown-ups would take things that tasted so good raw, and then put them in tins, and make them revolting.

First,” he said, coming behind me and placing his hands on the counter, just outside of mine, “choose your tomato.” He dipped his head so his mouth was at my ear. His breath was warm, tickling my skin. “Good. Now pick up the knife.” “Does the chef always stand this close?” I asked, not sure if I liked or feared the flutter his closeness caused inside me. “When he’s revealing culinary secrets, yes.

There is no technique, there is just the way to do it. Now, are we going to measure or are we going to cook?

I'll use the knives for spreading jam, and the gas to warm my greying love.

There are two activities in life in which we can lovingly and carefully put something inside of someone we love. Cooking is the one we can do three times a day for the rest of our lives, without pills. In both activities, practice makes perfect.

Is it nice, my preciousss? Is it juicy? Is it scrumptiously crunchable?

Cooking is the ultimate giving!

As soon as I learned what the smell of bacon was, I learned how to make it.

I want to bring things up to room temperature, especially poultry, before I cook it because I want it to cook faster so that there's less moisture loss.

The art of cooking is among the most intimate things that we can do for another.