Claire Saffitz Quotes

Stuffing is my favorite food in the world! I actually have been known to go buy stuffing and make it in the middle of summer.

Spices, of course, are essential.

Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted hazelnuts, chopped ham hock meat, and other taste treats.

I love celery and people don't use it a lot. Celery and flavors in that family - it really brightens and is refreshing.

It's the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out.

I've read hundreds of cookbooks. Most of those cookbooks don't even tell you how to get a steak ready, how to bake biscuits or an apple pie.

My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity.

Cooking turkey every year doesn't have to be monotonous - I want people to always mix it up using different spices and preparations.

I think you have to be careful with spices. Kids' palates can be very delicate, and they might not like things overspiced. In my cookbooks for kids, I do a milder version of my signature spice blend, Emeril's Essence, called Baby Bam, which has no cayenne pepper.

At the start of each week, I generally cook a box of quinoa, and while it's simmering, I saute onions, garlic and any veggies I have on hand in a separate pan. I season the vegetables with Spike, a seasoning blend my mom always used when I was growing up, or a little Bragg Liquid Aminos. I always add crushed red pepper and chopped fresh herbs.

Good vinegars come in all shapes, sizes, strengths, and viscosities and are probably my most often used seasoning agent in the kitchen after the other major acids we use in solid form: sugar and salt.

Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant pilaf are always the same.

Stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one's stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.

Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food will taste good.

Crab meat is surprisingly sweet in its purest form, which is why it is often pepped up with zippy chilli and lifted with citrus.

I do make a really great bolognese, and the key is putting good 'ol wine in there.

It's always good to update your food. It's always exciting to learn and update new flavor profiles.

Hearty soups with relatively long cook times like minestrone, for example, are chock-full of aromatics and flavor-lending ingredients like bacon, onions, and garlic. These infuse the water with their flavor and produce a clean-tasting broth all on their own.

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.

What exactly are the ingredients of Ranch dressing? Mayo and disappointment?

I know sage, wormwood, and hyssop, but I can't smell character unless it stinks.

The primes are the raw material out of which we have to build arithmetic, and Euclid's theorem assures us that we have plenty of material for the task.

I also avoid green vegetables. They're grossly overrated.

Hey, Sydney. I thought I saw your car out there." He glanced around. "Is, uh, Jill with you?" "Not today." I said. New insight struck me as I recalled that Lee attended school in Los Angeles. "Lee, have you ever dated a human girl at your school?" Adrian arched an eyebrow. "Are you asking him out, Sage?" I scowled. "No!

On this simple unit-system [of building blocks] ruled on the low table-top all these forms were combined by the child into imaginative patter. Design was recreation! ...The virtue of all this lay in the awakening of the childmind to rhythmic structure in Nature - giving the child a sense of innate cause-and-effect otherwise far beyond child-comprehension.