Quick Cooking Quotes

Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil.

The key to great fried squid is 'flash-frying' in hot oil for only a few minutes, which keeps it tender.

A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just a minute or so per side, is the perfect addition to a savory plate of fried rice. Just slice the tuna across the grain and fan those mild, meaty slices over the top of the rice.

A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto.

It's really fun to have a convection oven, even it if it's a little convection toaster oven. It really changes the way you bake.

I've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't have to take three days to do this. With planning, you can do a lot and really have quality food every day.

I just clipped 2 articles from a current magazine. One is a diet guaranteed to drop 5 pounds off my body in a weekend. The other is a recipe for a 6 minute pecan pie.

When it comes to cooking, five years ago I felt guilty "just adding water." Now I want to bang the tube against the countertop and have a five-course meal pop out. If it comes with plastic silverware and a plate that self-destructs, all the better.

Frying gives cooks numerous ways of concealing what appeared the day before and in a pinch facilitates sudden demands, for it takes little more time to fry a four-pound carp than to boil an egg.

You really get the most out of sweet corn if you pick the corn off the stalk and rush it to a pot of boiling water. The longer you wait, the more sugar you lose. But if you get it in the first half hour, that is the sweetest corn ever.

Flavor Five is a book with recipes using five ingredients to possibly be cooked in just five minutes. It will be very user-friendly for the home cook on the run.

I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.

With wok cooking, you chop things up into little pieces for maximum surface area, so they can cook in minutes, if not seconds. Sauteing is energy efficient; baking is not.

Quinoa is great for lazy day cooking because it's packed with complete proteins, but it cooks in only 20 minutes. And, you can flavor it any way you wish! I make mine with onions, lots of ground ginger, turmeric and coriander, and then whatever dried fruit and nuts I have around.

Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch.

Just over 800 people were gathered around the cooking stage, all eager to learn about my five-minute flavor cooking. The demonstration had to be done right then and there, in front of everyone.

Good asparagus needs minimal treatment and is best eaten with few other ingredients.

Buffalo meat tastes just as delicious as red meat, but it comes much leaner. Because of its leanness, it also cooks more quickly.