Juliana Harkavy Quotes

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.

Breakfast is my favorite meal. I cook a big one for everyone - bacon and eggs. I own a lot of eggcups.

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

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.

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.

When I get the chance to make my favorite breakfast on the weekend, I often choose to make pancakes.

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 can't really cook, but the first dish I ever made was for my girlfriend, Eleanor. I made chicken breast wrapped in ham, homemade mashed potatoes, and gravy.

I'm good at anything that's country - biscuits, gravy, chicken-fried steak. Look at me, for God's sake. I cook what I like to eat.

I hate fussing about in the kitchen when I have people over to supper, so I make a rich beef stew cooked in wine with carrots, sundried tomato paste and chopped chorizo sausage.

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

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

Like love, breakfast is best when made at home.

I love to make fried chicken.

I grew up with fantastic Southern food. In Southern California.

I come from a family where gravy is considered a beverage.

The best - and most popular - recipe I've ever written has three ingredients: buttermilk, chicken, and salt.

My favorite was always smothered pork chops. Smothered pork chops. That would be my request if I ever had one, and it was pretty consistent.

I pretty much eat at home all the time, so it's either eggs and sausage, scrambled together, throw some cheese on it, or some bell peppers and onions.

I love to make casseroles.

There are a couple of different types of food I eat a lot. I was raised in the South, in Tennessee, so I’m going to go with comfort food, soul food. I would probably start with collard greens and candied baby carrots and then have some biscuits and white gravy - and for dessert, probably blackberry cobbler.

I'm not a great cook, so I'd rather go out for brunch.

Shrimp and grits is a dish that I enjoy from North Carolina. It's one of those dishes that is so rich in flavor and texture.

I like making adobo, because it's easy and it keeps in the fridge for a while. Or I'll make pasta with bolognese - something I can make a big batch of and can keep eating for the rest of the week.

My signature dish - something I've been making since I was 10 - is angel hair pasta with shrimp and feta in a white-wine basil sauce with tomatoes, because it's absolutely amazing.