Aarti Sequeira Quotes

An awful lot of people think it's easy to lift recipes out.

I know how to bring recipes down to the level where people with no experience can feel comfortable making them.

On TV, I really try to go back to the basics and break down a recipe until it's very easy.

Even though I'm big on recipes, I love to make up my own dishes and when you take a risk in the kitchen, you learn a lot about food!

I don't cook fancy every day. I don't think anybody can, nor would it be very good for you.

I may find something that looks interesting and then go on to alter the recipe by adding spices, things of my own. I also look for time-saving recipes, dishes that can be prepared ahead and stored.

I almost never make stuff out of cookbooks because they're either too complicated or there's an ingredient in there that I can't find.

With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culinary innovation is nothing to be ashamed of. When a chef tells me he is cooking with his grandmother's recipe, I always wonder why. Did talent skip the past two generations?

Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes.

You don't have to stick with these recipes. They're guides. As I say, they're a way in. Have fun with them. It's an easier way to cook in a busy life, once you get the hang of it.

One of the things I do as a food writer is to take a classic recipe made with meat, look at it a whole lot, and tinker with it according to my taste.

I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue.

Once you know the fundamentals of cooking, then you don't need to follow a recipe - you just know what herbs go well or what meats, or what combination of what goes together, and then you can just branch out from there. But if there's something specific that I want to make, I work on the recipe and tweak it to my own.

I do loads of one-pot things because I feel like you can't go too far wrong. And I make a lot of soups and casseroles, which is so boring, but it's the only thing I can do!

Obviously, the easiest recipes are the most successful when it comes to the home cook, because they're not intimidated by them. If I'm doing 'Boy Meets Grill,' and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.

My goal in 'Live to Cook' is to make great food more approachable for home cooks.

I cook rarely, but I've kind of got two or three dishes that I stick to. I do a great sweet potato and lentil curry.

When I wrote 'Barefoot in Paris,' I wanted to make simple recipes that you could make at home that tasted like French classics.

When you have good ingredients, cooking doesn't require a lot of instruction because you can never go very wrong.

I am a very simple cook, I just do the minimum amount. I'm mostly a vegetarian, so I just steam a lot of vegetables.

My cooking style is really simple. Not a lot of ingredients, but all good quality, so you don't have to do that much to them.

I love a good challenge of looking with new eyes at a tried and true recipe in my recipe Rolodex.

Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.

When entertaining, it's great to wow your guests with an outstanding recipe, but it's also very important to design a menu that's not too demanding of yourself, otherwise everybody will have fun but you. A great appetizer or simpler dish is a good way to work a menu that's delicious but does not impose too much effort or time spent in the kitchen.

Omit and substitute! That's how recipes should be written. Please don't ever get so hung up on published recipes that you forget that you can omit and substitute.