Sandra Lee Quotes

Nutmeg and cinnamon are my favorite fragrance enhancers.

Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.

Almost any decent cook will make food by eye and taste. Virtually all of my family cooked that way.

I'm going to scream this from the mountain top, there's no such thing as 'a curry.' There's six kazillion different kinds of curry. When someone asks how to make chicken curry, I have to ask 'Which one?'

It is important to experiment and endlessly seek after creating the best possible flavors when preparing foods. That means not being afraid to experiment with various ingredients.

Spices, of course, are essential.

The trouble with some cooking is that the real flavours get cancelled out by the wine, cream, and butter sauces.

I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.

I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.

I always make my favorite pancakes with milk, and I also add some fruit - like a banana or apple with some cinnamon sprinkled on top. I also sometimes put peanut butter on my pancakes!

There is a charm in making a stew, to the unaccustomed cook, from the excitement of wondering what the result will be, and whether any flavour save that of onions will survive the competition in the mixture.

The key to sauces is having patience. I'm not a patient woman, but I learned with sauces that you have to get everything on a slow roll and layer the flavors. That's where you get robust tastes: it starts one way and ends another.

I love pumpkin pie.

Unsalted butter is a sin against the Holy Ghost.

For rave-worthy soups, skip the store-bought stock. You can extract a cleaner, stronger broth from a combination of water and several pantry ingredients. It's all about layering powerful flavor-enhancers that you probably already have on hand - bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.

Nose, nose, jolly red nose,And who gave thee that jolly red nose?Nutmegs and ginger, cinammon and cloves;And they gave me this jolly red nose.

Most seasonings are based on family tradition.

I have opinions about the differences between Memphis barbecue and Texas barbecue. Put me in the kitchen and you'll see how Southern I can be.

I am a bit of a gourmet chef. I love cooking mostly Thai food. And a lot of times on movies, you have these trailers that have these little ovens and kitchenettes. A lot of actors never use them, but I would cook lunch just about every day.

American Danish can be doughy, heavy, sticky, tasting of prunes and is usually wrapped in cellophane. Danish Danish is light, crisp, buttery and often tastes of marzipan or raisins; it is seldom wrapped in anything but loving care.

Anyone who gives you a cinnamon roll fresh out of the oven is a friend for life.

The ingredients of a hamburger seldom vary. It's a percentage of fat to lean meat, add salt and prepare and that's it. It shouldn't need a recipe.

Knowledge and timber shouldn't be much used till they are seasoned.

It looked like the world was covered in a cobbler crust of brown sugar and cinnamon.

Don't go and cook Indian food if you never cooked Indian food, you know?