Precious to me—it is the Dinner Bell. Oh blessed Bell! Thou bringest beef and beer... — Charles Stuart Calverley Copy Share Image
“filling, without the need for exorbitant amounts of sugars and carbs, and should” — Michael Jessimy Copy Share Image
Our son, Gunnar, was always a great salad maker. He chopped everything he could find. — Mike Connors Copy Share Image
I don't have the biggest sweet tooth, but I do have one in the morning. — Antoni Porowski Copy Share Image
“No man is lonely while eating spaghetti: it requires so much attention.” — Christopher Morley Copy Share Image
“I'm not looking to be a Big Mac and fries author a la King. I'm aiming at filet mignon and steamed zucchini.” — LK Hunsaker Copy Share Image
“Yeah, I should probably eat more vegetables, too,” I said, “but let’s face it. That isn’t going to happen. So what’s up?” — Jim Butcher Copy Share Image
I'm always going on about how I could just eat Japanese food and nothing else until the day I die. — Robert Sheehan Copy Share Image
I remember that alongside the expected dishes, our family had a few of our own specials too like 'meen manga curry,' which… — Babu Antony Copy Share Image
“I know for an absolute fact that if I ate a meal at one of Gordon Ramsay's restaurants, I would be able… — John Cheese Copy Share Image
Timing's mighty important. In cooking, in life, in love. If the timing goes wrong, you've got to start over. Do it right. — Anya Seton Copy Share Image
I'm from Georgia and grew up eating Chick-fil-A. I'm obsessed with all forms of fried chicken, like chicken briskets and chicken sandwiches. — Kelley O'Hara Copy Share Image
Prepared and fast foods have given us the time and freedom to see cooking as an art form - a form of… — Jeff Smith Copy Share Image
When I was your age, I used to treat the crust like it was just there to hold the good stuff in.… — Mandy Patinkin Copy Share Image
I was one of six children raised by a single mom who cleaned houses, not always knowing if we would come home… — Eric Adams Copy Share Image
Twelve million children in the United States face hunger every day. Bringing an end to this terrible situation is a passion I… — Kathy Ireland Copy Share Image
Because only slow food can teach us the things that really matter - care, beauty, concentration, discernment, sensuality, all the best that… — Alice Waters Copy Share Image
The study of foodways - the intersection of food and culture - addresses a central issue in the humanities: how we connect… — Marcie Cohen Ferris Copy Share Image
“Many people know that animals around the world are treated badly, yet they turn their minds away. To be vegan means to… — Ruby Roth Copy Share Image
“China, we noticed that obese people simply did not exist, even though Chinese immigrants in Western countries do succumb to obesity. Now,… — T. Colin Campbell Copy Share Image
Sauces comprise the honor and glory of French cookery. They have contributed to its superiority, or pre-eminence, which is disputed by none.… — Curnonsky Copy Share Image
You wouldn't try and make a cake without a recipe book. Careers are just the same. — Esther McVey Copy Share Image
“The Japanese have a saying, “Eat until you are 80 percent full.” — Robert H. Lustig Copy Share Image
I always wanted to open a delicatessen in Jerusalem and call it 'Cheeses of Nazareth'. — Sandi Toksvig Copy Share Image
“How can you tell if someone is a vegan? Just wait ten minutes and they’ll tell you.” — Graeme Simsion Copy Share Image
If they don't give you a seat at the table, bring a folding chair. — Shirley Chisholm Copy Share Image
