Paula Deen Quotes

I cook the food of Macau, my roots and soul food.

My grandmother was a typical farm-family mother. She would regularly prepare dinner for thirty people, and that meant something was always cooking in the kitchen. All of my grandmother's recipes went back to her grandmother.

Macaroni and cheese was my mother's special dish. She'd also make jambalaya and dirty rice and bake a ham that would be incredible. And greens. But if you were looking for vegetables and healthy things, there weren't a lot of those.

I come from a family where gravy is considered a beverage.

You should just feel comfortable with food and your own culinary culture, whatever your mother and grandmother know.

I cook mostly vegetarian vegetable and bean stews. Quinoa salads. I make my mother-in-law's recipe for chicken and barley stew all the time.

I like to cook Puerto Rican food. That's what I grew up on: rice, beans, meat, some Italian-American food. I know my way around the kitchen.

I can make dressing - or stuffing. Y'all call it stuffing up here, we call it dressing down there. It's really good dressing. That family recipe was passed on, and I love to make that.

My earliest memory is making peach cobbler with my grandmother. A wonderful memory. I grew up in a restaurant family - B.B.Q. restaurant.

Most of my food memories are of my Nan cooking Sunday dinners - roasts of meat with lots of vegetables. I suppose I cook what's comforting and dishes that make me feel good.

I love food: biscuits and gravy, cheese grits, spaghetti and meatballs, chicken-fried steak with white gravy... but my favorite dish is my wife's beanie weenie cornbread casserole. It's so good. It sounds stupid, but if you eat it, it's heaven. Of course, it's only something you can eat if you've got a lot of money.

When I was growing up in Mississippi - it was good Southern food... but I also grew up with a Greek family; when other kids were eating fried okra, we were eating steamed artichokes. So I think it played a big part in my healthy cooking.

I have memories of my grandfather Kirkman making mashed potatoes that were so good because they tasted like a bowl of butter. I love my mom's brownies. My favorite thing about both of those recipes is that someone else made them for me.

I'm good at anything that's country - biscuits, gravy, chicken-fried steak. Look at me, for God's sake. I cook what I like to eat.

My mother used to make the most amazing yogurt.

Food is important to me, but I wouldn't say that I'm a gourmet. I don't like tricksy food.

I love to cook, and my wife loves to cook. Sometimes it's the appeal of the simplest of dishes - things you've grown up with in your life. Your emotional memory - something that not only affects your taste buds but that you've got an emotional attachment to.

You look at the Barefoot Contessa or Lydia Bastianich, and it's just like watching your mother cooking.

I love cooking, and I can make real good rajma chawal. It is a time consuming process and only for the consumption of a select few very special people. Also, I can make delicious mutton biryani, but I must confess I have stolen the recipe from my mother.

My abuela was an incredible cook.

I love cooking. It's one of my favorite things to do. To share my parents' recipes that I grew up with is just something very special to me.

I'd say I'm a good cook. I have a lot of German recipes that I can make - schnitzel, meatballs and things with cabbage. I love cabbage.

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

At home, my food is just sort of comfort food. It's not super fancy, but it's certainly tasty.

I was raised cooking my grandmother's food, my mom's recipes.