Marianne Faithfull Quotes

If I'm out of town and I'm in a situation where I have to be creative, it has to be hot dogs because that's my comfort food.

At school, I was brought up on revolting food - sausages, sausages and Spam - but at home, I had the most wonderful sponge puddings, which I don't indulge in very often now.

I eat porridge all week, but Sundays are for something more exciting. I make a mean fry-up - to be honest that's pretty much all I can cook.

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 feel good when I stir something with a spurtle, but I don't make porridge very much in London.

That's one of the things my family miss most when I'm travelling - my Sunday roasts and my Japanese meals.

I've been a lot of places, and my wife, Denise, she likes a lot of the fancy restaurants. I'm more of a basic eater. I still go into Cracker Barrel. Those are the kind of people who like the kind of music I'm making.

When I eat something like vegetable bibimbap, I get that warm and fuzzy feeling of eating stuff that I grew up with.

A holiday vacation can mean sampling all kinds of new cuisine - whether it's Uncle Joe's award-winning chili or the exotic flavors of Nepal. If your little ones are fussy, be sure to ease mealtime hassles by bringing along a supply of the familiar foods they're accustomed to rejecting at home.

Mom cooked a lot of turkey when I was growing up. Turkey meatloaf, turkey burgers, ground turkey shepherd's pie - my childhood was the Bubba Gump of turkey. You'd think I would be sick of it, but when I find gems like Gwyneth Paltrow's turkey meatball recipe, it's as though the fowl is no longer foul to me.

I'm big on cereal. I don't eat a lot of sweets, but when I've got a sweet tooth, I'm going to cereal, that's my go-to.

Whenever I go abroad, I never return home craving roast beef and Yorkshire pudding or fish and chips. Instead all I really want is a particularly good lamb dopiaza.

As for cooking, I like making lasagne and spaghetti Bolognese, I have perfected my porridge, and I like making Sunday roasts.

Every time you are on a tour you miss Indian food.

Growing up, I loved looking at the photos in my mother's old Betty Crocker cookbook: the chocolate cakes, the cookie house, even the cheese balls and fondues.

I love roast chicken, juicy summer tomatoes, and carrot cake slathered with tangy cream-cheese frosting.

I'm a fan of a big roast or a bolognese, but I also love baking.

I love getting in the kitchen because I don't get the chance when I'm staying in hotels and on the road.

I love everything from ice cream to prawns.

My goal and my mission is to cook the home-style food that I grew up with - simple, straightforward, inexpensive and homemade tortillas. Nothing fancy and no cream based sauces - just tomatoes & chiles and nothing pre-processed.

I believe with baking there is a certain nostalgic fix.

Food is a way to explore culture and ground the story in a specific time and place. I still remember the meals and snacks from my first novel, 'Shug': pork chops and applesauce and Coca-Cola and peanuts, which are very Southern. When a character has roots elsewhere, food is a way to connect with home and another culture.

Mum's cooking is still the best thing. It's very healthy.

I have a busy schedule and am constantly traveling so when I do have the time to grocery shop or prepare a meal, I make it a priority.

I've got such a sweet tooth. I do miss the U.K. where you get sticky toffee pudding or custard, all that.