Herbs, and other country messes, Which the neat-handed Phillis dresses.
Oh, my wife is a wonderful cook. She comes from a food-loving Italian family - her father owned a pizzeria!
My childhood favourite is mum's shepherd's pie, Yorkshire pudding and roasted potatoes. I remember coming home from school and going to the kitchen to help her. It's because of her that I discovered my love for cooking.
The more things you make from scratch, the less expensive and usually healthier and tastier.
Although I love all the great foods of the world, my death row meal would have to be cooked for me by my mother and grandmother (they live together and this happens on most Sundays). More than satisfy our hunger, these dinners nurture the soul.
I am really good at making Top Ramen. I also love it when my mom makes vegetarian lasagna for me.
I don't know what rituals my kids will carry into adulthood, whether they'll grow up attached to homemade pizza on Friday nights, or the scent of peppers roasting over a fire, or what. I do know that flavors work their own ways under the skin, into the heart of longing. Where my kids are concerned I find myself hoping for the simplest things: that if someday they crave orchards where their kids can climb into the branches and steal apples, the world will have trees enough with arms to receive them.
Linda's at her best when she's doing you a meal at home. That's when you see Linda. She cooks, she looks after the kids.
As far away as you can get from the process of mechanisms and machinery, the more likely your food's going to taste good. And that - that is probably the largest thing I can hand to anybody is let your hands touch it. Let them make it.
Food made by hand is an act of defiance and runs contrary to everything in our modernity. Find it; eat it; it will go. It has been around for millennia. Now it is evanescent, like a season.
The only guilty pleasure I have is pasta.
I'm not a big chicken or meat eater, but sometimes I'll eat it if it's locally raised. The family dinner will be stir-fry, or we'll roll our own sushi with brown rice, spinach, salmon, sesame oil, sesame seeds, and seaweed. The kids love it!
We love pasta at the Hollis home! It's super easy, and there's so many different recipes we can make that the boys never get tired of having it.
I am a simple person and a big fan of Indian cuisine, so whenever I am home, I prefer to eat the simple daal roti.
My mother really would make these dreadful concoctions. She really prided herself on something called 'Everything Stew,' where she would take everything in the refrigerator, all the leftovers, and put them all together.
Mum's cooking is still the best thing. It's very healthy.
There is so much more than ingredients that go into home cooking. A home-cooked meal includes so much love and recipes that have been passed down through generations, and that is what I truly appreciate.
My mother was a good recreational cook, but what she basically believed about cooking was that if you worked hard and prospered, someone else would do it for you.
I am a foodie, but I prefer to be at home and enjoy home-cooked food.
I don't know what it is about food your mother makes for you, especially when it's something that anyone can make - pancakes, meat loaf, tuna salad - but it carries a certain taste of memory.
I never see any home cooking - all I get is fancy stuff.
I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally sourced.
No curfew. I live in the basement. I got everything I need. Home cooking ... it's awesome.
My father, he made chili; that was probably his favorite dish to make.
I say to my industrialist friends, when you have guests from out of town, I don't care how important they are, you should feed them the essence of Italian culture: spaghetti, bread and olive oil.
