John Adams Quotes

My late wife Olympia was Goan and I've been to India many times. I love the food there. We used to do our shopping in Southall, where you can find cheap but wonderful fruit like mangoes, vegetables and spices. I didn't do much of the cooking, as Olympia did a lot - I was the under-chef and did some of the chopping.

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 did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and I'm a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.

I love to make a one-pot meal - think stir-fry but in the French Fricassee. I start with what takes the longest to roast and then add vegetables, fresh herbs, and starch until the meal is complete in one shot.

At home in Devon, my wife Jessica does a huge proportion of the cooking - I do the basics. My timing is extremely good, particularly when it comes to vegetables, perhaps because in my work, timing is everything. I know exactly what fits into a minute when broadcasting, and I apply the same to carrots.

If you're going to saute something, lightly spray olive oil in the pan or on veggies before you serve them. It adds a nice flavor. We grill a lot, so I'll use a little on my corn or my shrimp.

Let the fresh fruits and vegetables be your guide, and make something that will keep for the whole week.

Please understand the reason why Chinese vegetables taste so good. It is simple. The Chinese do not cook them, they just threaten them!

While you can find zucchini in markets in most places year-round, allowing you to make everything from breakfast dishes like zucchini and onion frittatas to snacks like zucchini-stuffed crab cakes, the onset of fall marks the beginning of hard squash season.

Brussels sprouts are really quite versatile.

My mother was making $135 a week, but she had resilience and imagination. She might take frozen vegetables, cook them with garlic, onion and Spam, and it would taste like a four-star dinner.

I love to cook for my husband and daughter. I enjoy going to the market for fresh vegetables.

So, if I'm cooking, I'll be steaming vegetables, making some nice salad, that kind of stuff.

I did a salad, but I didn't do a garden.

I live alone, with cats, books, pictures, fresh vegetables to cook, the garden, the hens to feed.

I look cooking! Particularly pad thai.

I love chicken and anything to do with chicken. I love anything that's homemade. Oh, and BBQ. And I love green beans. There is so much good food. I can go on and on and on.

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.

Honestly, I think that ghee is underrated. I love using clarified butter. I think it makes vegetables taste so good, especially when you're just cooking at home.

Make a stir-fried rice dish with some cut-up chicken and any vegetables folded into the rice for a 'one pot' meal lunch that has it all - protein, starch and vegetables.

I usually always cook all the chutneys that I serve in the winter.

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

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

I love to shop at the farmer's market or grab something from the garden and roast that.

I love making pastas and pizzas - carbohydrates.