Gil Marks Quotes

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.

My grandmother used to make the most incredible chicken divan, and my mom has carried out that tradition. It's my comfort food. It's amazing how you can almost taste the memories with a dish like that! And the more leftovers, the better.

When I cook certain dishes, I smell my grandmother's kitchen, my grandmother's smells. I thought, 'What a wonderful way to tell a story.'

A lot of my recipes I take from foods my grandmother used to cook, things she prepared for family reunions.

Food brings back memories. I had a mom that wasn't a good cook, so I would eat my grandma's food. It was amazing because it brings back a time almost in Technicolor. I see her house, I see her stove; I think about what it felt like when I was sick, and it felt like love.

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

Food feeds both the body and soul - there are clear reasons to eat a balanced diet, but there are also reasons you cling to your mom's secret chicken noodle soup recipe when you're sick.

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 realized very early the power of food to evoke memory, to bring people together, to transport you to other places, and I wanted to be a part of that.

More than anything, a lot of our family's history is tied to food. It's just one of those things.

I'm a fan of the hand-me-down recipes - friends, family, bake sales, community cookbooks - those are the recipes that have withstood the test of time and fed many hungry fans.

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.

My parents moved from ranch to ranch, valley to valley, town to town, but our roots in Fowler never really faded. For me, it's a place of history, stories and songs, not just facts and figures.

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 mom's collard greens. No one else in the world can make them like hers. I'm not just saying that because she's my mom. She's got some Mississippi secret. I could seriously eat them every day.

Gravy is the simplest, tastiest, most memory-laden dish I know how to make: a little flour, salt and pepper, crispy bits of whatever meat anchored the meal, a couple of cups of water or milk and slow stirring to break up lumps.

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

I've always wanted to throw a party where everyone comes with their mother's meatloaf. Everybody could evoke their mother's memory through her meatloaf.

Most of us have fond memories of food from our childhood. Whether it was our mom's homemade lasagna or a memorable chocolate birthday cake, food has a way of transporting us back to the past.

You know, nobody can ever cook as good as your mama.

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.

Nobody cooks anymore. To me, to watch your parents cook, and to have a house that smells warm and delicious, is a very vital memory that I think kids don't really have anymore.

My most memorable meal is every Thanksgiving. I love the food: the turkey and stuffing; the sweet potatoes and rice, which come from my mother's Southern heritage; the mashed potatoes, which come from my wife's Midwestern roots; the Campbell's green-bean casserole; and of course, pumpkin pie.

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.