Seasonal Cooking Quotes

I'm really trying to respond to the foods that are in the stores and just pulling the things that are the very best and cook what looks beautiful and is seasonal. That's the way to go. I love going to the grocery store and the market. None of it's drudgery for me. Washing dishes is the drudgery.

Summer cooking implies a sense of immediacy, a capacity to capture the essence of the fleeting moment.

I love how Jamie Oliver makes seasonal, local foods in a rustic way, without a lot of fuss.

An agrarian mind begins with the love of fields and ramifies in good farming, good cooking & good eating

In Cleveland, I'm so fortunate that we're surrounded by farms with an endless variety of beautiful vegetables. For me, I always eat very tightly with the season, even if the season is only six weeks.

When summer squash is freshly picked, all it needs is a little olive oil, salt, pepper, and maybe a hit of lemon juice.

There is but one season of the year when salmon should be served hot at a choice repast; that is in the spring and early summer, and even then it is too satisfying, nut sufficiently delicate. The man who gives salmon during the winter, I care not what sauce he serves with it, does an injury to himself and his guests.

Any simple but delicious dish that celebrates the season and locality is what I want to be known for.

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.

When ramps are in season, we pickle a bunch of ramps and fold that into soup. Pickled pearl onions are great chopped up or pureed.

The seasons had always been a part of the way I cooked and ate in Switzerland, and they again became what guided me in New York.

You learn to cook so that you don't have to be a slave to recipes. You get what's in season and you know what to do with it.

Seasonality in winter doesn't have to mean sleep-inducing, stew-like, starchy casseroles.

I really like cooking according to the season. I like to get creative with what's fresh.

I can't conceive of cooking in a sunny place like Florida because my motivation comes from the changing seasons. That's why I decided to live in New York.

Cooking creates a sense of well-being for yourself and the people you love and brings beauty and meaning to everyday life. And all it requires is common sense – the common sense to eat seasonally, to know where your food comes from, to support and buy from local farmers and producers who are good stewards of our natural resources.

I always go to the lowest common denominator for that ingredient. So if I think squash, I try to think what it means to me -- and if it doesn't mean anything to me, I'm not gonna do well when I cook it. So [squash] means to me: fall, maple syrup, cinnamon, and things just come into your head so you can narrow the vortex and make it a bit smaller and you go with something because there's no time.