Quote by Fuchsia Dunlop

My mother cooked like a scientist. She had a giant Chinese-style cleaver that she chopped with, and a cupboard full of spices.

— Kamala Harris

“Clams served on Quinnipeague were dug from the from the flats hours before cooking, and the batter, which was exquisitely light, held bits of…

— Barbara Delinsky

But when that smoking chowder came in, the mystery was delightfully explained. Oh! sweet friends, hearken to me. It was made of small juicy…

— Herman Melville

& if -they- got beef I'm the meat cleaver

— Lil Wayne

Today we take New England clam chowder as something traditional that makes our roots as American cooking very solid, with a lot of foundation.…

— Anonymous

“Flesh parted beneath his silvered blade, a butcher’s dirge of steel cleaving meat.”

— Roger Bellini

No matter how tough the meat may be, it's going to be tender if you slice it thin enough.

— Guy Fieri

You can't beat a good millefeuille, which is basically a posh custard slice. Yum!

— Fiona Bruce

“1 clove garlic, chopped”

— Editors of Storey Publishing's Country Wisdom Bulletins

“poultry and seafood. Juice of ½ lemon 2 tablespoons chopped fresh dill, or ¾ teaspoon dried 2 tablespoons chopped fresh parsley (preferably flat-leaf) 1…

— Teresa H. Burns

I make a wicked clam chowdah, and linguine with clam sauce. Oysters I like to eat raw, and mussels in either a white wine…

— Jim Himes

Meat first, and spoon vittles to top off on

— Mark Twain