Blake Lively Quotes

I hate kitchens. I don't understand these enormous American kitchens that take up half the living room and then they just order pizza.

Today's kitchen is all about a well-planned space that makes cooking a completely interactive experience among family and friends.

The most important thing in the kitchen is the waste paper basket and it needs to be centrally located.

I'm not a cook at all, but I wanted to have a house with a really nice kitchen.

Fifty thousand dollars' worth of cabinets isn't going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn't matter how big the kitchen is.

My home kitchen is airy, with a gas stove, a stainless-steel island table in the center and granite countertops. It's very modest but there's tons of counter space, so you can slap down three or four cutting boards.

My kitchen was built for my body. It forms a 'U' in the middle of the living room and dining room. It's not huge, because I don't like huge kitchens.

Kitchens are so important. They're the heart of everything.

Go back to the kitchen.

The kitchen is the heart of our home.

You don't usually find an island in a New York kitchen.

I have a theory that kitchens, once they reach a certain level of complexity, attract new gadgets into their orbit, like planets. Only this can account for the fact that I own two melon ballers.

The best value for money in cooking equipment, in my mind, is first a digital scale and digital thermometer. They're both about $20. They help you cook so much more accurately that they're both enormously valuable.

If you look at the statistics, people spend most of their time in the kitchen. Aside from the backyard, it's one of my favorite places to renovate.

I felt I'd earned the Good Housekeeping Seal when I designed an oval-shaped spaghetti pot, because spaghetti is long.

The kitchen is the heart of the house.

I like to add something unusual to a dish.

My mother's kitchen was built to be the focal point of our house. I got into the kitchen often as a child.

Great cooking favors the prepared hands.

I had to have a large kitchen because I look to cook.

The cheapest gadget - and you don't even have to spend a dime - is chopsticks from a Chinese restaurant. I use them for everything: to toss salads, to turn a piece of meat in the pan, to flip croquettes in the Fryolator, to whisk eggs for omelets, to stir eggs into fried rice when I make that for my daughters.

There has been a major shift in how we live in our homes. Everyone knows the kitchen is the soul of the house. It's more of an open-concept approach.

Someone once told me they didn't like taking the lid off the kettle because they'd just lose it in the kitchen, so we made a kettle with an attached lid that you slide. It was in response to that that we made one that did something different.

The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to order produce and wake up at 4 A.M. in a cold sweat over some artichokes.

Why do guests always end up in the kitchen at parties? Is it a social phenomenon? Some strange gravitational pull? I don't know, but one thing is for sure: If your friends are going to congregate in your kitchen, you'd better make it as nice as possible.