Homemade Cooking Quotes

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.

There is a particular hapiness in giving a man whom you like very much, good food that you have cooked yourself.

When I was growing up in Russia, my grandmothers would cook the best pancakes in the world, the best meatballs, the best dumplings.

I remember debating the finer points of flaky pastry with my chicken-pot-pie-obsessed American dad. I remember the divine mix of Thai food, TV dinners, and hearty, homemade goodness that have shaped this palate of mine to this day. I remember all this, but I still Google my husband's birthday. Thank God he's famous.

I make really good pasta sauce. The secret to getting it right is just patience and love.

My favorite splurge is homemade chocolate cake and vanilla ice cream or a Sausage McMuffin with egg or scalloped potatoes or turkey yanked right off the carcass and dipped in gravy or See's chocolate.

One of my favorite dishes is this alfredo I make, and I make the sauce from scratch. I love making everything from scratch.

Our food style is no fuss - no jus or froth - hearty food like your mum might cook for you, and seasonal.

My mom's cooking was all about comfort, flavor, and plenty of butter. It was so hearty.

We'll do frozen pizzas and then I'll get arugula from the garden and do a fresh salad over the top with shaved Parmesan. Or we'll buy a rotisserie chicken already made, and then we'll make tacos and a fresh salsa and we'll grill some vegetables to accompany it. We definitely try to make it a little bit homemade if it's not completely homemade.

I'm not the bake-sale-mom type - though once in a while, I'll make challah French toast for my sons.

You can really taste the difference between a shop-bought and a good homemade mayo.

After a few days of vegetable curry I crave my husband's home-made pizza.

A homemade hamburger can be a real treat.

When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there's something about that that can never be made by a company that has three million employees.

I love macaroni and cheese. I could eat it every meal of the day. It used to be sushi, but these days I cannot stop eating mac and cheese. I haven't had it from a box in a long time, but I'll make it homemade style with four types of cheeses, lots of milk, maybe a little ketchup. I don't know, I'm crazy like that.

Italian food really reflects the people. It reflects like a prism that fragments into regions.

I always keep some variety of dumpling in my freezer for convenience, but frozen homemade pierogi are a special treat.

When I was a child, she'd have me wash the lettuce ten times or open walnuts by hand to make a cake. I was like, 'Mom, this is ridiculous.' But now? I run my kitchen the same way.

If I'm a great artisan of the kitchen, it's because I don't buy my sauces.

If you are the kind of person who makes homemade chicken stock on the regular and keeps it frozen in various sized containers for all your cooking needs, I truly commend you. Quality homemade stock will invariably add great depth of flavor and body to a recipe. But it's a luxury, not a necessity - it gilds the lily, as they say.

My favorite to cook is this recipe I've been making since I was 12 years old with my mom, and it's an angel hair shrimp pasta with tomatoes, feta, garlic, white wine - it's so easy but so fresh and so delicious!