Cooks Quote by Janet Evanovich

Hello, ladies," Joe Solomon said, but not before I snatched the piece of paper and crammed it in my mouth, which ordinarily would have…

— Ally Carter

This is really good,” Donovan Caine said, attacking his third strawberry pancake. “You sound surprised,” I said. He shrugged. “I just didn’t think an…

— Jennifer Estep

I loved the secret language of stupid fancy restaurants: I knew the question 'How do you want that cooked?' is actually rhetorical and you…

— Grace Dent

“Miss A-la-na here seems to think that my pork medallion with caramelized-onion pan sauce is a little heavy-handed, that the onions need a lighter…

— Stacey Ballis

“Feeling inspired, I grabbed one of Jay’s cookbooks from the kitchen shelf and flicked through until I found a recipe for something I recognised.…

— J.L. Merrow

“My favorite of all was still the place on Vermont, the French cafe, La Lyonnaise, that had given me the best onion soup on…

— Aimee Bender

“It's nothing fancy, I opened a jar of sauce and cooked the linguine. But there's fresh Parmesan and I even found a bottle of…

— Roxanne Snopek

“The expensive wine coated my throat with warm notes of fig and vanilla. Mozzarella melted like cream on my tongue and a jumble of…

— Meg Donohue

“Thursday night is pasta night," I say. "I left you guys a lasagna Bolognese, garlic knots, and roasted broccolini. Ian is going to make…

— Stacey Ballis

I asked each one of them to make out with me and their reactions varied from excitable to horrified.

— Rachel Perry

Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably have a more open…

— Anthony Bourdain

“We went to dinner that night and ordered steak and talked our usual dreamy talk, intentionally avoiding the larger, looming subject. When he brought…

— Ree Drummond