Matter Quote by Chris Morocco

Normally, making polenta means having a convenient excuse to use all the butter, milk, and Parmesan in my fridge. Using miso and water instead…

— Chris Morocco

My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day,…

— Yotam Ottolenghi

Fried vegetables, often overbattered and undercooked, tend to disappoint me with their tough or soggy crusts.

— Samin Nosrat

“The skewers in the top left are inspired by those colored mochi balls people like to eat at this time of year. Shrimp dumplings,…

— Jesse Kirkwood

I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.

— David Chang

“Spring Salad with microwaved Quinoa”

— Jenny Allan

The northern Japanese ramen is characterised by its miso base. In the south, the ramen may steer more towards a seafood-based broth, while in…

— Rachel Khoo

I'm a vegetarian and like to throw together easy, healthy meals like veggie tofu stir-fries or a quinoa or lentil pasta.

— Lauren Bush

No vegetable exists which is not better slightly undercooked.

— James Beard

I always pan-fry sprouts - it retains texture and enhances flavour.

— Yotam Ottolenghi

“Tomatoes, carrot sticks, fennel bulbs, snow pea pods, raw peas, raw string beans, raw broccoli, raw cauliflower, even strips of kohlrabi, cabbage, and radish…

— Joel Fuhrman

In my home I tend to eat a very simple version of what we cook at the restaurant, which is vegetable-oriented, with a little…

— Rene Redzepi