Close your eyes and place your finger on a map. Wherever it lands, that's the theme of the evening. So many times we settle for routine dishes. This forces you to try new cuisines.
I think the biggest thing is clean as you go. Wash all your knives, cutting boards, dishes, when you are done cooking, not look at a sink full of dishes after you are done. Cleaning as you go helps keep away cross contamination and you avoid having food borne bacteria.
I go through cycles with my writing. I have cycles where I'm up all night and lose track of time, and then I go for months without a thing to write about. My song 'So Good, So Right' came to me while I was washing dishes after a dinner party.
My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul.
The basic function of popular music is to create an environment for courting, lovemaking, and doing the dishes. It's useful because it addresses the heart in the midst of all these activities, and it will always be useful in this very important way.
The wisest advice I ever received regarding the kitchen came from my mother: 'Do the dishes while you're cooking.'
My mom had Julia Child and 'The Fannie Farmer Cookbook' on top of the refrigerator, and she had a small repertoire of French dishes.
Whenever we create dishes, we work very carefully and ask ourselves, 'Is there anything on the dish that really doesn't make the dish better?' Then we eliminate that. We try to stay very focused on really showcasing everything on the plate so nothing gets lost.
The meals were served in a large hall, in which Moctezuma was accustomed to eat, and the dishes quite filled the room, which was covered with mats and kept very clean.
I think I'm a fun flatmate. I'm always cheerful. I go on tour with my band so it's 12 people on one bus and I feel like I'm the one who's happy in the morning. I'm not a chaotic person, but I might slack off on doing the dishes from time to time.
I love inventive food, but I want the classic dishes to taste like how I remember them. I get a little bummed out when there is too much fancy stuff going on and it doesn't resemble the original dish at all.
The best time to plan a book is while you're doing the dishes.
The restaurant business had a profound effect on my future and that of my two brothers. When we were able to stand on a stool to reach the sink, we washed dishes, and later, when we could see over the counter, we waited tables and managed the cash register.
They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman's octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.
I think people are more savvy about cooking, food and dining. I notice they are looking for more value for their money - not in larger portions but more in terms of healthier, fresh, farm-to-table dishes with a nice presentation.
I find myself dreaming of doing normal things - like staying home and washing dishes.
Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking.
So, I'm lying on the couch and Laura walks in and I say, 'Free at last,' and she says 'You're free all right, you're free to do the dishes.' So I say, 'You're talking to the former president, baby,' and she said, 'consider this your new domestic policy agenda.'
There's almost nothing you can't do with a cashew. Not only does it lend its nutty sweetness to savory dishes, it also gives desserts a deep richness.
'Never do the dishes without music,' my brother Mark once advised me - the same brother who once ate a spoonful of refrigerated dog food to escape his turn at the kitchen sink. And really, it may be the most sensible advice I've been given.
I started singing in coffeehouses when I was still in high school, in Santa Barbara. I took a job washing dishes and busing tables in the coffeehouse, so I could be there, and would beg permission to sing harmony with the guy who was singing onstage. That was the first time I ever got on a stage in front of people.
My husband and I have, in some ways, a non-traditional relationship - especially when it comes to domestic duties. He does most of the cooking, dishes, and laundry, while I do most of the yard work. I love to mow the lawn! And I take great satisfaction in planting and pruning.
I love food. I mean, I really love food. I take pictures of my finest, funniest and most fascinating dishes, post them on Twitter, and send them to friends. I treat menus like classic literature, refusing to skip even one word. I read the description of every item, regardless of whether or not I'm interested in eating it.
I hate housework! You make the beds, you do the dishes and six months later you have to start all over again.
I just go at my own pace and I like control of the TV and I like to decide when I take a shower and wash the dishes and stuff like that. So I don't know who would want to live with me to be honest!
Really, I don't know what I'd do with myself if I retire. Wash dishes?
While you can find zucchini in markets in most places year-round, allowing you to make everything from breakfast dishes like zucchini and onion frittatas to snacks like zucchini-stuffed crab cakes, the onset of fall marks the beginning of hard squash season.
I don't do dishes, and I don't cook, either! Everything else, I can do!
I am very precise about what food I like. I'm very much a nursery-food person, and really hate chichi dishes.
My wife says to do the dishes, and I'm like, 'Yes, baby. I can clean up.'
We have Sunday morning breakfast before church. I don't do the dishes, but I do cook. I'm the griller.
You know how someone - something - surprises you. You wake up a little bit. That's done through Chinese cuisine - for example, through dishes of artifice. That's a whole sub-tradition in Chinese cuisine. To create a dish that comes to the table looking like one thing but actually is something else.
When I cook certain dishes, I smell my grandmother's kitchen, my grandmother's smells. I thought, 'What a wonderful way to tell a story.'
Dashi remains unfamiliar to most French and American cooks, who tend to reach for a bouillon cube to do many of the same things. But dashi is worth preparing and using the way the Japanese do: for poaching fish, as a soup base, and in simmered dishes.
It should be that every child, when they leave school, can do ten meals, because when they leave home, they've got to be able to eat healthily. Blow the science of it and everything else. They've just got to be able to know what's good for them, how to buy it, and how to make a few dishes that they enjoy and don't cost too much.
Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.
