I don't think I ate a green vegetable until I was 30. I didn't grow up with a mom who enforced that… — Keri Russell Copy Share Image
There is nothing more satisfying to me than seeing people who eat my food have smiles on their faces. It makes the… — Marcela Valladolid Copy Share Image
I'm having everything. I'm a vegetarian, too. But in my mother's house, I eat whatever I'm served. — Andy Kaufman Copy Share Image
I'm a passionate Welshman. I have a culinary relationship with language: I taste what I say because I have two languages, and… — Rhys Ifans Copy Share Image
Food is for eating, and good food is to be enjoyed... I think food is, actually, very beautiful in itself. — Delia Smith Copy Share Image
Nutritious meals, including lunch in school, and daily physical exercise, are essential for children and adolescents. — Margaret Cuomo Copy Share Image
Some people have food, but no appetite; others have an appetite, but no food. I have both. The Lord be praised. — Oliver Cromwell Copy Share Image
Every time I do a dessert, I make sure I do the cherries with the seed in them. You got to do… — Quincy Brown Copy Share Image
Once in a while, I'll slip and get off my vegan diet and have egg whites in the morning, that's a good… — Travis Barker Copy Share Image
Italians in particular are seen as either benign and child-like (the sweet old nonna with her meatballs), menacing mobsters, or hyper-sexualized housewives… — Christopher Castellani Copy Share Image
Smacking or chewing really loud and obnoxiously at dinner is a no-no. You know, if we're eating tacos, and I know we… — Omarion Copy Share Image
“Outside of gliadin, few things share such a lock-picking, intestinal-disrupting talent. Other factors that trigger zonulin and disrupt intestinal permeability include the… — William Davis Copy Share Image
Fuelling my body with nutritional food and supplements gives me an instant boost and is the reason why I have created my… — Alex Greenwood Copy Share Image
It's more than just high quality food for the family table; it's growing the food in a way that does not harm… — Robert Patterson Copy Share Image
Very early in my culinary career, while helping another cook prepare the staff meal, I stirred some chopped raw garlic and herbs… — Samin Nosrat Copy Share Image
Nowadays I actually cook Italian-style food more than French heavy sauces. I make a good salad, some great roasted vegetables, grilled fish.… — Benjamin Millepied Copy Share Image
“Well, I can't eat muffins in an agitated manner. The butter would probably get on my cuffs. One should always eat muffins… — Oscar Wilde Copy Share Image
“Flambé - done beside a table covered in crisp starched linen in a French restaurant: a method to burn food and money… — Scott Archer Jones Copy Share Image
Gastronomy is my hobby. I'm simply the casting director. Once I've brought all the right people together, it is they who must… — Alain Ducasse Copy Share Image
Making a good meal for someone, even if it is nothing complicated, is an expression of love: it is an invitation to… — Ben Domenech Copy Share Image
Submerging food in a bath of heated water - instead of subjecting it to the uneven heat of flames - means your… — Brad Leone Copy Share Image
“Lettuce mustard our strength, celery-brate and have bun while I scream, relish the day!” — Tom Althouse Copy Share Image
Allowing your kids to watch TV doesn't have to mean they have no choice but to see commercials for junk food and… — Charlie Ergen Copy Share Image
Now it's become fancy to say 'I don't know cooking.' I went to speak at a girls' college, and they all so… — Chef Damu Copy Share Image
All food starting with p is comfort food: pasta, potato chips, pretzels, peanut butter, pastrami, Pizza, pastry. — Sara Paretsky Copy Share Image
“A delicious shiver crept down my spine. “I'm not food.” “You’re right, Syn. You are so much more…and I wouldn’t want word… — Amelia Hutchins Copy Share Image
My signature dish is seafood lasagne - massive king prawns, smoked haddock, cod and a white sauce. — Craig Revel Horwood Copy Share Image
The more easily digestible and refined the carbohydrates, the greater the effect on our health, weight and well-being. — Andrew Weil Copy Share Image
When you order room service as much as I do, and Postmates, you don't really need to have a lot of food. — Tinsley Mortimer Copy Share Image
I have the privilege to make ethical choices through my food each day. It's beyond nourishment to me. Each meal represents a… — Margaret Chapman Copy Share Image
“No one could tell me not to eat an entire cake—not my mom, not Santa, not God—no one. It was my cake… — Allie Brosh Copy Share Image
Being vegan is not always easy and accessible. But it's a way of life and makes me as a person feel really… — Olivia Wilde Copy Share Image
Newlyweds shooting budget: 5k for actors, 2k insurance, 2k food and drink. 9k in the can. We only shot 12 days. That's… — Edward Burns Copy Share Image
Why should the Marquis de Cussy wage war on soup? I cannot understand a dinner without it. I hold soup to be… — Marie-Antoine Careme Copy Share Image
Your mate doesn't live by bread alone; he or she needs to be 'buttered up' from time to time. — Zig Ziglar Copy Share Image
I can bake. I made myself some nice French fries once. But otherwise I just eat out. Lots of salad bars. — Fiona Apple Copy Share Image
We provide food that customers love, day after day after day. People just want more of it. — Ray Kroc Copy Share Image
“Meals provide punctuation to our lives: we’re constantly recovering from them, anticipating them, riding the emotional ups and downs of a good… — Anonymous Copy Share Image
I like to mix fresh lemons and ginger in my water, sometimes a little cucumber. But I love ginger because obviously it's… — Phaedra Parks Copy Share Image
We [chefs] are competitive, although I think you need to be careful with competitiveness as it can become quite negative. — Paul Rankin Copy Share Image
![“We [chefs] are competitive, although I think you need to be careful with competitiveness as it can become quite negative.” quote by Paul Rankin](https://sms4smile.com/q/i/b0f/paul-rankin-26650_be-careful_we-chefs-are-competitive-although-i-thin_2004260.jpg)
