Craig Claiborne Quotes

I believe with baking there is a certain nostalgic fix.

Winter = baking season. It's on.

I can't really cook, but the first dish I ever made was for my girlfriend, Eleanor. I made chicken breast wrapped in ham, homemade mashed potatoes, and gravy.

The kitchen is a sacred space.

I crave my mom's Sloppy Joes.

I hate fussing about in the kitchen when I have people over to supper, so I make a rich beef stew cooked in wine with carrots, sundried tomato paste and chopped chorizo sausage.

In the wintertime I like macaroni and cheese.

I seriously love to cook... My grandmother was an amazing cook. As a kid I used to help her make handmade pasta, Cavatelli and Ravioli. It was one of my favorite things to do. I love the idea of making whatever is in the fridge into something.

I love cooking, and I can make real good rajma chawal. It is a time consuming process and only for the consumption of a select few very special people. Also, I can make delicious mutton biryani, but I must confess I have stolen the recipe from my mother.

I just never saw my mother in any other room but the kitchen. There were always pots going.

Winter blues are cured every time with a potato gratin paired with a roast chicken.

I make a lot of soups and stews at home, and I always have fresh bread with it.

I've always liked home-cooked meals.

There's something rather comforting about putting on an apron.

I love cooking fish pies.

The kitchen was the center of our household. I spent all of my time there growing up.

There's still nothing like a home-cooked meal. Absolutely not.

Food imaginatively and lovingly prepared, and eaten in good company, warms the being with something more than the mere intake of calories. I cannot conceive of cooking for friends or family, under reasonable conditions, as being a chore.

My mom's chicken, with rice and gravy was my favorite dish as a kid, and it still is now. That's my favorite meal from her or from anybody. It's a family favorite.

I'll get home from work on Friday night and take out some beans and soak them. The next morning, I'll put them in a pot for soup, then just keep chopping, chopping, chopping - carrots and celery and cabbage - and in two or three hours, you have this wonderful, mellow soup that fills up the whole house with its aroma.

The secret ingredient to every meal is love. And also garlic.

I love anything paneer! Our family favorite, however, is 'Dal Dhokli,' a quintessential Gujarati dish of bread dumplings and lentil soup. That's the big meal of the week typically prepared by my mother on Sundays.

For the Anglo-Saxons, meat was the main meal of the day, which revolved around 'before-meat' and 'after-meat.' But it has ended up as the metaphor for the most basic: 'meat and potatoes' is as far from sassy - from 'sauce' - as you can get.

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.