I like good food and I've always had a very natural empathy with women. — Mick Hucknall Copy Share Image
I cook a lot. For my friends - I do a lot of dinner parties and stuff. — Ser'Darius Blain Copy Share Image
Life is too short. If we're in Italy, have pizza and pasta. But not every day. — Harley Pasternak Copy Share Image
I try to watch what I eat and not go overly crazy. I listen to my body, and am grateful for the… — Philip Bailey Copy Share Image
I think the local food movement has been taken to idiotic extremes. And so I wrote about that and people got pissed. — Joel Stein Copy Share Image
Okinawa, one of the longest-lived and healthiest populations in the world, practice a principle they call hara hachi bu: Eat until you… — Michael Pollan Copy Share Image
Do not make a stingy sandwich; pile the cold cuts high; so you should see salami coming through the rye. — Allan Sherman Copy Share Image
What we're really talking about is a wonderful day set aside on the fourth Thursday of November when no one diets. I… — Erma Bombeck Copy Share Image
“After all, academic reputations were at stake. Home cooking was associated with women, which was bad enough, and housework, which was fatal.… — Laura Shapiro Copy Share Image
“You bite off more than you can chew, 'course you're going to choke. One bite at a time. And that goes for… — Margaret Peterson Haddix Copy Share Image
I don't believe in the no-carb diet... I have a theory. I think if you give up carbs, you get cranky. You… — Karisma Kapoor Copy Share Image
“If the gap left by wheat is filled with vegetables, nuts, meats, eggs, avocados, olives, cheese—i.e., real food—then not only won’t you… — William Davis Copy Share Image
But with the Industrial Revolution and introduction of various industrial techniques for purifying sugar, we have a situation in which what we… — Marvin Harris Copy Share Image
“Look at the figure for salt per 100g • More than 1.5g salt is high (0.6g sodium) • 0.3g -1.5g salt is… — Anonymous Copy Share Image
Of course I love cooking Eastern European food because I'm a Jew, but I also love making roast chicken. I love making… — Judy Gold Copy Share Image
“And yeah, put out as I can be with Mama 'bout a lotta things, I gotta admit she gets all the credit… — James Villas Copy Share Image
“It’s also important to eat what most people would typically recognize as a “balanced meal”: some protein, some fat, and some carbohydrates,… — Sarah Ballantyne Copy Share Image
I love chicken. I love chicken products: fried chicken, roasted chicken, chicken nuggets - whatever. And going to Japan, I would see… — David Chang Copy Share Image
In addition to contributing to erosion, pollution, food poisoning, and the dead zone, corn requires huge amounts of fossil fuel - it… — Michael Pollan Copy Share Image
Aioli is jazzy, showy, and a downright attention hog next to chill and classic mayo. — Sohla El-Waylly Copy Share Image
As for meat, let me say it upfront:Humans haven’t fully adapted to eating meat. — Ori Hofmekler Copy Share Image
“I don’t think you have a problem stuffing your face,” he says, “just not with food.” — Krista Ritchie Copy Share Image
This story about good food begins in a quick-stop convenience market. — Barbara Kingsolver Copy Share Image
Since I'm a vegetarian, I try to focus on getting my protein and iron needs met. — Hannah Marks Copy Share Image
I'm quite partial to cheese and biscuits with some nice ripe green grapes on the side. — Monica Galetti Copy Share Image
Food waste is an atrocity that is reducible, if not completely avoidable. — Stephen Hough Copy Share Image
I'm promoting healthy - healthier - eating, not suggesting everyone should emulate me. — Ella Woodward Copy Share Image
