“Before the cook arrived when she stood in a space no wider than a bench is long, back behind and to the… — Toni Morrison Copy Share Image
“The food created a nice topcoat. It helped to smooth down the ragged bits. Sealed off the parts of me that were… — Shonda Rhimes Copy Share Image
“Place leeks, onion, carrots, and celery into a large dry pot and simmer until ingredients soften. Wash potato cubes in colander to… — Pamela Compart Copy Share Image
Australia is the only island continent on the planet, which means that changes caused by planet-warming pollution - warmer seas, which can… — Jeff Goodell Copy Share Image
Serve as a sweet brunch treat or with tea in the afternoon. No one would turn it down as dessert after a… — Claire Saffitz Copy Share Image
“I’ve decided the act that cannot wait / is the important will to create / But, ah, if my belly is ignored… — Roman Payne Copy Share Image
You've always got to work to your highest ability level. When times are great and restaurants are jamming, that's when some restaurants… — Michael Symon Copy Share Image
I think the mother of all arguments against eating meat now is the climate change argument. Methane is a much more powerful… — Dale Jamieson Copy Share Image
“Pork vindaloo?" "Extra hot." "Jalebis?" "Of course." "I want all the food we had at your dad's house the other night and… — Sara Desai Copy Share Image
My favorite splurges are cheese pizza with hot peppers, Haagen-Dazs maple-walnut ice cream, Giant brand ice cream sandwiches, and fire sticks -… — Lindsay Wagner Copy Share Image
“I don't believe vegans (or vegetarians) who still get their (packaged, preservative/chemical-ridden) food from industrial food systems have any righteous ground to… — Brian Awehali Copy Share Image
“Stirring the pastry cream and putting it in the blast chiller in the island, a total chefly indulgence that I have never… — Stacey Ballis Copy Share Image
I think over-seasoning it is something I tend to do. If it's a good steak, salt, pepper, and butter are the three… — Ree Drummond Copy Share Image
I do have my cheat meals. I have Oreos inside the house right now, and I have beer and fried chicken and… — Demetrious Johnson Copy Share Image
The perfect party for me is having six to 12 people for dinner Friday or Saturday - good, fun friends, a lot… — Sofia Milos Copy Share Image
I think any way of getting people into the field by lowering the threshold of the cost to get them to play,… — Mario Batali Copy Share Image
God is calling us to change the politics of hunger because the need is especially great right now. But the opportunities are… — David Beckmann Copy Share Image
In the morning I'll have a juice to start off the day - that might be a fresh orange, but from the… — Rochelle Humes Copy Share Image
“When my generation of women walked away from the kitchen we were escorted down that path by a profiteering industry that knew… — Barbara Kingsolver Copy Share Image
The push by some to eliminate natural meat is based on the fact that raising livestock is considered unsustainable and requires large… — Leslyn Lewis Copy Share Image
“t smells in. Let the smell of hot tarmac in the summer remind you of a meal you ate the first time… — Tamar Adler Copy Share Image
“ It is all gone , though Peter. All of it is gone! And there is no way to get it back.… — Kate DiCamillo Copy Share Image
“between the flowers and fruit bowls, and sometimes it feels like a game of musical chairs to seat everyone for meals. It… — Louise Westerhout Copy Share Image
For their own good, vegetarians should never be allowed near fine beers and ales. It will only make them loud and belligerent,… — Anthony Bourdain Copy Share Image
Every two months, I allow myself a splurge day where I eat thick, doughy pizza from Pizzeria Uno or an ice cream… — Dylan Lauren Copy Share Image
“In essence, individuals more concerned with portraying their own uniqueness were more likely to select an alcoholic beverage not yet ordered at… — Dan Ariely Copy Share Image
There is no reasoning, no process of inference or comparison; there is no thinking about things, no putting two and two together;… — Edward Thorndike Copy Share Image
I'm close to being a vegan, but I'm not one, technically. I don't eat eggs, or nearly any dairy - no cheese… — Tobey Maguire Copy Share Image
“We left in pretty good time, and came after nightfall to Klausenburgh. Here I stopped for the night at the Hotel Royale.… — Bram Stoker Copy Share Image
Honestly, I've always loved cheesesteaks. They're kind of my go-to when there's nothing else to have at restaurants, but obviously it's a… — Carson Wentz Copy Share Image
Jeff Smith was the Julia Child of my generation. When his television show, 'The Frugal Gourmet,' made its debut on PBS in… — Alton Brown Copy Share Image
I can probably earn more in an hour of writing or even teaching than I could save in a whole week of… — Michael Pollan Copy Share Image
The brilliance of nduja is that while you can certainly eat a lot of it very quickly (and nobody would blame you)… — Chris Morocco Copy Share Image
Babyback Ribs I want my baby back I want my baby back I want my baby back I want my baby back… — Anonymous Copy Share Image
Without wishing in the slightest degree to disparage the skill and labour of breadmakers by trade, truth compels us to assert our… — Eliza Acton Copy Share Image
“My hand stays out with the offered food long enough to make the moment awkward. "Don't you want it?" I ask. "That… — Susan Ee Copy Share Image
Personally, I like to hang out in the kitchen. That's my safe space in a party environment. I feel like it's a… — Hannah Hart Copy Share Image
When people arrive at El Bulli, everybody goes through the kitchen. It's a way of making them feel at home. When they… — Ferran Adria Copy Share Image
I watched the 'Food, Inc.' documentary and was like, 'This has opened my eyes to the meat industry - maybe I should… — Sadie Sink Copy Share Image
“The crust is the best part,” he explained around his mouthful of food. “If they made an all-crust pizza, I’d be a… — Priscilla Glenn Copy Share Image
