Rich Flavors Quotes

My food, I think, is big. It's aggressive, it's aggressively seasoned, and it's hearty.

Among the classic tastes: bread sauce, Nuits St Georges Les Perdrix 1962, Worcestershire sauce, Toblerone and Bovril.

Hyderabad can be harsh to a foodie like me. The haleems and the biryanis are in your face. It's hard to overcome temptations and harder not to binge.

Indian food beats everything else, in my book. The kinds of cuisine our country offers is just amazing. Every single dish has a variation depending on what region you go to, and that excites me the most about Indian food.

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

If you like foie gras, that doesn't mean you no longer need a regular steak.

Thanks to my Czech-German heritage, I can't get enough of savory foods like stews, sausage, noodles, and anything that involves melted cheese. Not great choices from a dietary perspective, but at the end of a long day, I feel like I'm entitled.

My dad cooks beef in Guinness, I don't know why he does that, he adds chocolate to his spaghetti Bolognese too, I'm scared about doing that, it would like chocolate Bolognese if I did it, he likes to make it look rich that's why, so yes, my dad experiments but I don't.

My family is delighted every time I cook maitake. Our taste buds awaken in anticipation of its rich, deep and nuanced flavors.

Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor.

I thrive on cheese and champagne.

We love food. After our studio session, we devour dal makhani, butter chicken, and butter naan.

Give us this day our daily taste. Restore to us soups that spoons will not sink in and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with Give us pasta with a hundred fillings.

We use many expressions of fennel: blended with potato, it's an earthy, rich puree; the raw fronds add a fresh, green note; and the braised version gives it a luscious, home-cooked feel, something people can connect to - you need that in any dish.

Many a Gallic treat is based on a hearty dose of butter.

I abstain from trying Punjabi cuisine because it is extra oily.

I ate fantastic Italian food in Croatia, which you wouldn't expect. The food in Istanbul was amazing. I never would've expected that and the food, I guess you're learning something about me, the food in Prague, they're very, very heavy meat eaters, like, a lot of meat, which is great.

To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.

I've always loved cheesy stuff.

Steak and its accompaniments - wine, vegetables, potatoes and generous desserts - is a primal source of pleasure to which many people can relate.

There is no question that Rumanian-Jewish food is heavy. One meal is equal in heaviness, I would guess, to eight or nine years of steady mung-bean eating.

If you would ask me some of the ingredients that people are surprised by that could appear on my menu are such things as bleu cheese, vegetables like parsnips and rutabaga, bacon, pork fat, fois gras, truffles, and olives.

Holiday food is rich and indulgent. Going-home-to-see-family food is richer and even more indulgent.