For a menu to come together, you have to have sweetness, saltiness, crunchiness... it's all about balance. — Dominique Crenn Copy Share Image
I'm very good at ordering off the menu and eating food that other people cook for me. My husband's a fantastic cook.… — Kelly Rutherford Copy Share Image
I'm like a menu at an expensive restaurant; you can look at me, but you can't afford me. — Anna Kournikova Copy Share Image
I love a themed occasion - it provides endless possibilities for the menu, decorations and drinks pairings. — Laura Whitmore Copy Share Image
In Spain, you can go into any tapas bar, and you'll see anchovies all over the menu. — Anonymous Copy Share Image
At fancy and expensive restaurants (say, $50 and up for a dinner), you can follow a simple procedure to choose the best… — Tyler Cowen Copy Share Image
After my second, I started working with a nutritionist who specializes in post-baby weight loss. It's called Simply Beautiful Mom. I'm in… — Lauren Weisberger Copy Share Image
“To begin with, she would focus on tried-and-true dishes that she loved to make and which she knew would turn a profit.… — Brian O'Reilly Copy Share Image
I used to delight in eating the most exotic meat on the menu: I'd have the snails, camel, squid or anything else… — Judith Durham Copy Share Image
Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your… — Marcus Samuelsson Copy Share Image
“First course: almond soup, white fricassee, boiled cod Second course: chicken patties, jugged hare, roast venison, oyster loaves, mushrooms, cauliflower pickle Dessert:… — Janet Gleeson Copy Share Image
I don't want people to look at my menu and see just the ingredients. I want to take them on a journey. — Dominique Crenn Copy Share Image
I don't understand why people expect tips. In hotels you order food in your room, and it's already more expensive from the… — Bernard Hill Copy Share Image
I believe everything is about balance. I'm not 100% vegan, and obviously my fiance and my friends are not vegan, so I… — Valentina Zelyaeva Copy Share Image
“SWEET POTATO BISQUE WITH CRABMEAT GRAPEFRUIT ICE IN A SWEET TORTILLA CRISP LAMB SEARED IN ANCHO CHILI PASTE ON POLENTA TWO CHUTNEYS:… — Julia Glass Copy Share Image
I'm not a dieter. I have the palate of a 7-year-old boy, although I'm working on it. I order off the kids'… — Allison Williams Copy Share Image
“He expected pages and pages of bright pictures of pancakes of every variety shown in plain stacks, or built into castles or… — Michael Hoeye Copy Share Image
Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food.… — Daniel Boulud Copy Share Image
Shouldn't a three-course meal be 90 minutes? Do you know how hard you have to edit your menu to pull that off?… — David Chang Copy Share Image
When I was in Turks & Caicos, a bug jumped out of my room service menu. That kind of freaked me out. — Jacquelyn Jablonski Copy Share Image
As a chef and as a father, I am very upset by what's on the menu at most schools: chicken nuggets and… — Anonymous Copy Share Image
“Where would tourism be without a little luxury and a taste of night life? There were several cities on Deanna, all moderate… — Christina Engela Copy Share Image
“Making dinner for Wayne is either the easiest thing or the hardest thing on the planet, depending on how you look at… — Stacey Ballis Copy Share Image
I like a restaurant called Bruci, and there's some really nice people who work there and good food. They change their menu… — Paul Dano Copy Share Image
