Erma Bombeck Quotes

The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix.

I'm a bit of a gourmet chef. I love cooking - mostly Thai food.

Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.

I cook Italian, Thai and Vietnamese, I've always liked to cook.

I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.

I can make a mean Kachchi Biryani, and sometimes I bake it, too.

A perfect chutney needs patience. If you are cooking it, cook it on a low flame; the flavors come out the best that way.

I cook with wine, sometimes I even add it to the food.

At home I serve the kind of food I know the story behind.

In order to have good fried chicken, you should wash and season the bird the morning you're preparing it for dinner. Don't wait and do it right before you start cooking. Throw it in the refrigerator, seasoned, that morning, and give it a chance to soak up all the salt and pepper and goodness.

Spices, of course, are essential.

Miss Child is never bashful with butter.

I'm a pretty decent cook. I like to grill. I have a smoker that I love. I love me some steak. And I'll make a huge salad with a ton of vegetables.

I love anything to do with cooking, from watching the Food Network to reading recipe books by Gordon Ramsay, Jamie Oliver and Levi Roots. My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.

I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.

I cook everything from Italian to Cajun food. I have now mastered the roux for gumbo. I love cooking.

The kitchen is a sacred space.

I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.

Women's cooking has always had a big influence on me personally.

I make a really delicious eggplant and squash curry that's inspired by Vij of Vij's Restaurant, a great chef and restaurateur in Vancouver. I like to cook that dish because it's really simple, but the flavor is so pungent and intense that I feel like I'm a real chef whenever I create it.

I was once in a long relationship with a man who ran a vintage clothes store but had been a chef, so I'd come home each night to a different three-course meal. I was quite fat, but so happy.

We make authentic Maharashtrian food at home. My mother supervises the preparation and the menu every day. She has been doing this since before I was born. I absolutely love the mutton sukka that she makes.

When I'm home, I cook. I love cooking for people.

If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.

All those spices and herbs in your spice rack can do more than provide calorie-free, natural flavorings to enhance and make food delicious. They're also an incredible source of antioxidants and help rev up your metabolism and improve your health at the same time.