I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.
Hunger is the best seasoning.
My mother very rarely skipped a Thanksgiving turkey. And yet, none of them ever tasted quite the same, landing somewhere on a sliding scale of succulence. She'd try new methods.
There must be something strangely sacred about salt. It is in our tears and in the sea.
I do like potato chips, French fries and Barney's burgers in L.A. with seasoned curly fries.
I make a very good steak.
In food, it's really, like, either you're right, or you're wrong. You know, people's taste buds kind of vary, but there's a technique. Either you do it right, or you don't.
There is a charm in making a stew, to the unaccustomed cook, from the excitement of wondering what the result will be, and whether any flavour save that of onions will survive the competition in the mixture.
Don't make a big to-do about the turkey; brine it, put it in the oven, and don't think about it again.
Digital technology has thrown a closed shop wide open, and there are more people out there snapping away than ever before. Some of the pictures are bad, some of them are good, and many of them need some seasoning and direction.
While a pot of boiling water may not offer the char or smoke of a grill, it does give the cook an advantage when it comes to seasoning food.
Beef is best served like steak: Well done, get a gun in ya face.
I believe that anyone can cook a great meal. Basically all you need to do is get your hands on some fresh ingredients and not be afraid to make a mess in the kitchen.
Hunger is the best pickle.
A steak needs fat to taste great.
I'm a pretty decent cook. I like to grill. I have a smoker that I love. I love me some steak. And I'll make a huge salad with a ton of vegetables.
Unsalted butter is a sin against the Holy Ghost.
I always buy the smaller turkeys. On the pre-baste put pats of butter on the meat under the skin, put the skin back on, put a bunch of seasoning on the top, call it a day, put it in the oven. With a 10 - 12 pound turkey you are done in a couple of hours.
At some point during every cooking class I teach, I do my signature move: dramatically add handful upon handful of salt to a large pot of boiling water, then taste it and add even more.
Such a large sweet fruit is a complete marriage, that it needs a very long summer to ripen in and then a long winter to mellow and season it.
Baking is too precise for me. I cook with a pinch of this or that.
Intemperance is the plaque of sensuality, and temperance is not its bane but its seasoning.
Manage the heat, let the meat cook, and you'll get fantastic results.
Me, I love a steak.
The key to sauces is having patience. I'm not a patient woman, but I learned with sauces that you have to get everything on a slow roll and layer the flavors. That's where you get robust tastes: it starts one way and ends another.
