Rachel Khoo Quotes

It's a challenge to demonstrate that you can prepare some really interesting food with humble ingredients.

I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.

I like to add something unusual to a dish.

My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.

I am not a fancy cook or an ambitious cook. I am a plain old cook.

I wanted to come up with a hybrid show of sorts that wasn't your traditional 'dump and stir' type of cooking show.

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 think people make it too systematic in a way, like it's a chemistry formula. Food is not like that; food is very forgiving. Connecting and making do with a lot of the food elements can be fun and exciting.

I'm all about creating fun, new ways to enjoy the delicious dishes left in my refrigerator.

I'm very average. I'm into fresh, yummy family food. I'm into leftovers.

As a kid, I remember my mother always experimenting with bizarre combinations of food such as gulab jamun and pickle! Surprisingly, many years down the line, I have adapted the same.

My recipes aren't classic recipes; they're all fusion recipes inspired by all the places I've been to.

A dish should have flavor, texture, appearance and smell, but I'm doing it differently. We take Chinese food, play with your sentiments, memories of it, and then take you to the border; you won't fall over the edge, but you get excitement.

I do most of the cooking in my head.

For years, I've felt that there's an inner cook in me just waiting to be unleashed. But I have to confess I'm having an awful lot of trouble finding her in real life.

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.

Most cooks try to learn by making dishes. Doesn't mean you can cook. It means you can make that dish. When you can cook is when you can go to a farmers market, buy a bunch of stuff, then go home and make something without looking at a recipe. Now you're cooking.

I didn't want to write a cheffy cookbook with dehydrated ham chips.

I like day-after-Christmas omelets, day-after Christmas pizzas... Or you take croissant rolls, put gravy on top, turkey, mashed potatoes, cheese, more gravy. That sounds good!

I'm a very improvisational cook. I sort of like to make things up as I go along. I'm quite creative in the kitchen.

God, Americans know how to cook.

Mom cooked a lot of turkey when I was growing up. Turkey meatloaf, turkey burgers, ground turkey shepherd's pie - my childhood was the Bubba Gump of turkey. You'd think I would be sick of it, but when I find gems like Gwyneth Paltrow's turkey meatball recipe, it's as though the fowl is no longer foul to me.

The best advice for building up confidence in the kitchen - start small. Don't go after the super intense Julia Child coq au vin recipe. Pick something simple and tackle it.

When I lived in Greece and off the coast of Italy, I enjoyed a branzino dish so much that I created my own version.