I refuse to believe that trading recipes is silly. Tuna Fish casserole is at least as real as corporate stock.
I found that the recipes in most - in all - the books I had were really not adequate. They didn't tell you enough... I won't do anything unless I'm told why I'm doing it. So I felt that we needed fuller explanations so that if you followed one of those recipes, it should turn out exactly right.
I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.
That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.
I love 'The Gourmet Cooking School Cookbook' by Dione Lucas. A huge source of information and inspiration. The book is organized by menu, and the recipes are unusual and exciting.
When I wrote 'Fast Food My Way' in 2004, I hoped that my friends would prepare my recipes. Now, more people cook from that book than any other I've written in the past 30 years.
As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.
After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.
When my novel 'Beach Music' came out in 1995, I had included a couple of recipes in the book and had tried to impart some of my love of Roman cuisine and the restaurants of Rome.
Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes.
I love to cook when I have the time. I don't cook French or Mexican food with exact recipes. I just go to the supermarket and buy things that look good, and I mix it all together and invent something. Ninety-five percent of the time, I'm lucky. Sometimes not so lucky, and I say, 'Let's go out to dinner.'
Cooking is one of the strongest ceremonies for life. When recipes are put together, the kitchen is a chemical laboratory involving air, fire, water and the earth. This is what gives value to humans and elevates their spiritual qualities. If you take a frozen box and stick it in the microwave, you become connected to the factory.
I'm not asking any of you to make drastic changes to every single one of your recipes or to totally change the way you do business. But what I am asking is that you consider reformulating your menu in pragmatic and incremental ways to create healthier versions of the foods that we all love.
There's just so much love that goes into home cooking, and I think it will really help the American family overall. I'm hoping to maybe get a cookbook out one day because I've got some great family recipes.
If it's a cocktail party, I generally make five or six different things, and I try to choose recipes that feel like a meal: a chicken thing, a fish or shrimp thing, maybe two vegetable things, and I think it's fun to end the cocktail party with a sweet thing.
Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu.
On my show I share all these yummy, fattening recipes, but I tell people, in moderation, in moderation. You can have that little piece of pie.
I have a lot of fans who are in the prison system, where ramen noodles are a kind of staple. Prisoners are always sending me recipes.
I don't copy recipes without trying them out. I don't reprint without trying them again.
A mixture of admiration and pity is one of the surest recipes for affection.
Painting is sometimes like those recipes where you do all manner of elaborate things to a duck, and then end up putting it on one side and only using the skin.
To a billion people around the world surviving on just a dollar a day, the question of what to eat tonight is more about life and death than about recipes. The struggle of poor people around the globe weighs heavily on me, especially now that I am a mother, which is why I work with Oxfam.
Just about every children's book in my local bookstore has an animal for its hero. But then, only a few feet away in the cookbook section, just about every cookbook includes recipes for cooking animals. Is there a more illuminating illustration of our paradoxical relationship with the nonhuman world?
I appreciate recipes that tell you what can be changed and what must remain fixed. 'The Zuni Cafe Cookbook' by the late Judy Rodgers is superb at this.
Most of the people who had PCs did not have modems and could not use those PCs as communicating devices. They really were using them for spreadsheets or word processing or storing recipes or playing games or what have you.
I'm a believer in home-made recipes and concoctions, so I stick to natural or herbal products as much as I can. I also meditate regularly to de-stress.
Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does.
One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another.
Why don't women have respect for themselves nowadays? What happen to the woman who learned her grandmama's recipes and made her man sweet potato pie? I tell you, they don't make 'em like they used to. Will my real women stand up, please?
You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts. Fancy ingredients or recipes not required; simple, made-up things are usually even better.
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.
My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.
It's incredible what happens when you explain to kids what good food is - they get so excited! They go home and tell their parents... and they're excited to cook the recipes themselves in class.
I never talk about books in progress. I could decide to change it to a series of seafood recipes, after all.
My wife was born and raised in Italy until she was about 9, and then she came to America, and her mom was a great cook, and they have great recipes, and whenever her mom would come into town, we would have all these friends just randomly showing up at our house, and eventually we figured out why. They wanted Mama's cooking.
I have been a baker for more than 30 years now, and in terms of equipment, all I really need is flour. It still amazes me what a versatile commodity it is, as you can do so many different things with it, and I never tire of trying new blends and recipes.