The real thing people miss in vegetarian cooking is fat. Fat is flavor. It is delicious. — Damaris Phillips Copy Share Image
When anybody is just starting the process of cooking, I always say it takes practice, and nobody got to be a great… — Damaris Phillips Copy Share Image
I loved the minute I realized I was good at cooking. Like, I had a moment - I made a roasted chicken,… — Damaris Phillips Copy Share Image
Cooking is one of those things that is universal to people. And any time you can teach somebody a way to connect… — Damaris Phillips Copy Share Image
For a food lover with a big imagination, there's nothing worse than eating the exact same meal several days in a row. — Damaris Phillips Copy Share Image
I was going to be a writer, and that turned into journalist. And then that turned into a career in children's literature, which turned… — Damaris Phillips Copy Share Image
For me, meal prep is about doing the work when you have the time, which is usually on the weekend. — Damaris Phillips Copy Share Image
Most people think to make green bean casserole around Thanksgiving and Christmas, but honestly, I make this dish more during the summer, when green… — Damaris Phillips Copy Share Image
Growing up, our meals consisted primarily of vegetables, and then we had small amounts of meat. — Damaris Phillips Copy Share Image
Learn to cook brown rice with a little salt and butter or olive oil. Learn to boil noodles properly or saute onions right. Once… — Damaris Phillips Copy Share Image
I make my food in such a way that people can eat it every single day. My dad passed away from a heart attack,… — Damaris Phillips Copy Share Image
Part of being a really good chef or cook is being able to fix disasters. — Damaris Phillips Copy Share Image
I love Seattle. I lived out in Seattle for a while, and the food there is so phenomenal. It's so fresh and gorgeous, and… — Damaris Phillips Copy Share Image
I did a brief stint with set design and stage design. And I tried playwriting, too. — Damaris Phillips Copy Share Image
My journey was never hard; it just happened. From the second I held a knife, from the second I was in culinary school, it's… — Damaris Phillips Copy Share Image
