Sloane Crosley Quotes

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

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

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.

For me, the kitchen is the most special room in the house. It's a place for adventure - not drudgery, but discovery, sharing and showing off with friends, trying new ideas.

My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul.

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

My mom's always been a good cook, so I took a lot of stuff from her, but most of the stuff I took from Emeril or Bobby Flay right off the TV and make it. I just loved to cook, so it just became a thing. It's a release. Even if I'm alone, I'll cook a full meal, maybe even a two-course meal, just because I love to cook. It's my secret love!

I write in the morning - and then I'm always experimenting and tasting recipes for the books.

I understand that in some families both parents have to work, so the kids are home alone eating more processed foods. But if the kids know how to make oatmeal or eggs in the morning or pasta or a lentil soup at night - we're giving them real survival tools.

Once in a while I'll order an omelet, 'cause I'm not very good at making omelets.

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

Our pasta primavera was born when I promised fresh pasta with tomatoes and basil to critic Craig Claiborne, but we had no tomatoes.

I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like soups and salads. We both like steamed tofu.

In a world where so much happens through computer screens, making a meal by hand, touching the raw materials, feeling your way through a recipe, tasting, adjusting, engaging all the senses, can be a soothing release.

One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another.

I'm not a particularly good cook. Part of it is that it is the kind of cooking anybody could do if they bothered. It's improvisational. I cook with whatever I have laying around.

I love food and am very good at improvising when preparing it - it's a really creative experience for me.

Their kitchen is their shrine, the cook their priest, the table their altar, and their belly their god.

I love to cook. My dad's a really excellent cook and his style is: Look in the fridge and make whatever there is with whatever ingredients you have and I like cooking like that, too.

I would love to do a cookery show and cookery books. I'm not a professional cook, but I can definitely cook. I know the difference between good and bad cooking. I mean, when I was in 'Big Brother' I was the glorified cook of the house, so if I got offered my own show - then why not?

I started cooking from watching my mom. My mother was a really, really great cook.

My favorite meal to make is seared ahi, and my wife does the most amazing pear salad.

I never cook from cookbooks.

I seriously love to cook... My grandmother was an amazing cook. As a kid I used to help her make handmade pasta, Cavatelli and Ravioli. It was one of my favorite things to do. I love the idea of making whatever is in the fridge into something.

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.