Janet Fitch Quotes

I used to eat Danny Kaye's food. I had his Chinese and Italian meals, and that was as good as it gets.

I never see any home cooking - all I get is fancy stuff.

I cook mostly vegetarian vegetable and bean stews. Quinoa salads. I make my mother-in-law's recipe for chicken and barley stew all the time.

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.

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

I love my squirrel and dumplings, but you can make it with chicken and dumplings. I love making the dumplings. I think I just like to roll out dough.

I love to cook, and my wife loves to cook. Sometimes it's the appeal of the simplest of dishes - things you've grown up with in your life. Your emotional memory - something that not only affects your taste buds but that you've got an emotional attachment to.

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.

You look at the Barefoot Contessa or Lydia Bastianich, and it's just like watching your mother cooking.

Food is a passion. Food is love.

I'm away so much I've had to learn to cook, and I find it relaxing after filming. I make stews and liver and bacon, and an Italian mate taught me how to make a mean puttanesca sauce.

I think I grew up with the idea that there was something comforting about preparing food.

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

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.'

I'm a big fan of Jamie Oliver, and I've got all of his books. His recipe for peas with white wine and bacon is one of my favourites.

Cod and clementine is one of the things my grandmother cooked for my mum when she was a child. Never one for waste, she'd keep the peel whenever she had a clementine, and this dish puts it to work.

I have made cassoulet more times than is advisable - first in culinary school, once with a friend for a dinner party, and at least half a dozen times in the BA Test Kitchen.

By the time we woke up on Sundays, my dad would have left home to get mutton. It was a kind of stew with thick gravy that my mother used to make in a pressure cooker. Even after the mutton was over, the cooker would still have some masala left. I used to polish it off with some rice.

Mum's home food was comfy, exquisite and she was also capable of the most wonderful gourmet food. She'd mix the rice and dal with stuff and roll these easy-to-pick-up extra-softened little balls of rice.

I cook stuff that I picked up from my husband's mother. I thought that would be a good way to his heart, you know. I love to cook Italian and French, also.

Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.

The mere smell of cooking can evoke a whole civilization.

The smell of cooking food is often a calming one.

I don't do much cooking, but one of my favorite dishes to eat is my wife's macaroni and cheese.