In nothing more is the English genius for domesticity more notably declared than in the institution of this festival-almost one may call… — George Gissing Copy Share Image
A balanced guest list of mixed elements is to a successful party what the seasoning is to a culinary triumph. — Letitia Baldrige Copy Share Image
Animal crackers, and cocoa to drink That is the finest of suppers, I think When I'm grown up and can have what… — Christopher Morley Copy Share Image
My manner of living is plain and I do not mean to be put out of it. A glass of wine and… — George Washington Copy Share Image
I have always maintained that there is nothing wrong with nursery food now that we are grown up and can have a… — Elizabeth Ray Copy Share Image
Americans may be drinking fewer alcoholic beverages, but they are certainly eating more of them than ever before. Wittingly or un. — Marian Burros Copy Share Image
Aioli epitomizes the heat, the power, and the joy of the Provencal sun, but it has another virtue -- it drives away… — Frederic Mistral Copy Share Image
My mother didn't really cook. But she did make key lime pie, until the day the top of the evaporated milk container… — William of Norwich Copy Share Image
The Infusion of a China plant sweetened with the pith of an Indian Cane. — Joseph Addison Copy Share Image
But I always felt that I'd rather be provincial hot-tamale than soup without seasoning. — F. Scott Fitzgerald Copy Share Image
Shiatsu, deep-tissue or maybe even Rolfing: Which manner of pummeling becomes a cephalopod most? — Frank Bruni Copy Share Image
A couple of flitches of bacon are worth fifty thousand Methodist sermons and religious tracts. They are great softeners of temper and… — William Cobbett Copy Share Image
The fricassee with dumplings is made by a Mrs. Miller whose husband has left her four times on account of her disposition… — Rex Stout Copy Share Image
At 15, I had to choose a vocational school, and I was delighted, of course, to go to culinary school. But learning… — Eric Ripert Copy Share Image
We (the Chinese) eat food for its texture, the elastic or crisp effect it has on our teeth, as well as for… — Lin Yutang Copy Share Image
Banish (the onion) from the kitchen and the pleasure flies with it. Its presence lends color and enchantment to the most modest… — Elizabeth Robins Pennell Copy Share Image
The American does not drink at meals as a sensible man should. Indeed, he has no meals. He stuffs for ten minutes… — Rudyard Kipling Copy Share Image
I never eat sushi. I have trouble eating things that are merely unconscious. — George Carlin Copy Share Image
The hippopotamus is a vegetarian and looks like a wall. Lions who eat only red meat are sleek and slim. Are nutritionists… — Erma Bombeck Copy Share Image
The receipts of cookery are swelled to a volume; but a good stomach excels them all. — William Penn Copy Share Image
