Ruth Reichl Quotes

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

I think that a lot of us at home are iron chefs in their own right in that we have to come up with meals real quickly.

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

When I cook, it's something nobody else would enjoy.

What a marvelous resource soup is for the thrifty cook - it solves the ham-bone and lamb-bone problems, the everlasting Thanksgiving turkey, the extra vegetables.

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.

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.

For my birthday my husband learned to cook and is cooking one day a week for me. But he only likes to do fancy dishes. So we end up with weird, obscure things in the refrigerator.

I never cooked at home - my father was the chef.

People come up to me all the time and say, 'Oh, I love to watch Food Network,' and I ask them what they cook, and they say, 'I don't really cook.' They're afraid, they're intimidated, they know all about food from eating out and watching TV, but they don't know where to start in their own kitchen.

I never cooked before I became vegan. Preparing a meal as opposed to ordering in all the time, you start thinking about where your food comes from and how it gets to your table. You notice that chain.

I am a foodie, but I prefer to be at home and enjoy home-cooked food.

Certainly, cooking for oneself reveals man at his weirdest.

At the beginning of every week, I like to sit down and figure out what I'm going to make. I probably try at least two new recipes a week. But I have my standbys - jambalaya, meatloaf and mashed potatoes.

I'm the kind of girl who thinks about what she's gonna cook for dinner when she's finishing her lunch.

I do most of the cooking in my head.

I'm frugal. I'm not a very acquisitive woman. I never waste food. If you prepare your own food, you engage with the world, it tastes alive. It tastes good.

My mother never threw anything out. If there was a sliver of a tomato, it was in the refridge. I would come in with my friends, and Mom would say, 'Want something to eat?' In 20 minutes, there was four, five dishes to eat.

I grew up in a household where we cooked all the time. My mom cooked all the time; my dad cooked. My grandmothers cooked. I have memories of sitting on the counter and snapping green beans with my grandmother.

I've been using carrot tops to make pesto and broccoli stalks to make broccoli 'rice.' There's no reason to throw those things away - just get creative.

I'm trying to keep my cooking approachable and accessible but with a little fun twist.

My mother was creative in the kitchen.

I think the goal of 'Chef's Table' is that you are so moved by the story that you want to go and eat that person's food at their restaurant. But I wanted the takeaway from my show to be that you go and cook the thing.

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

My dad cooks beef in Guinness, I don't know why he does that, he adds chocolate to his spaghetti Bolognese too, I'm scared about doing that, it would like chocolate Bolognese if I did it, he likes to make it look rich that's why, so yes, my dad experiments but I don't.