Cozy Quote by Sohla El-Waylly

Once you know how to make koshari, youll never think twice about whether to save those last few scoops of rice or the half-cup…

— Sohla El-Waylly

“Chicken and vegetable pakoras, chickpea fritters with delicate spices. Aloo samosas filled with spicy potatoes, peas, and cilantro, with a fiery green sauce. Goat…

— Stacey Ballis

“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

If I use the word 'khichdi' in my novel, I don't have to get into the trouble of explaining that it is a dish…

— Ashwin Sanghi

“Warm glazed potatoes with caviar, tapioca, and herbs; yellowfin tuna ribbons with avocado, spicy radish, and ginger marinade; diver scallops with caramelized cauliflower and…

— Daniel Silva

Make a stir-fried rice dish with some cut-up chicken and any vegetables folded into the rice for a 'one pot' meal lunch that has…

— Alex Guarnaschelli

At its best, [Japanese cooking] is inextricably meshed with aesthetics, with religion, with tradition and history. It is evocative of seasonal changes, or of…

— M. F. K. Fisher

I can make chicken curry, rice, kheema... I am a foodie and enjoy varied cuisines. My favourites are Korean and Japanese.

— Dulquer Salmaan

One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served with chutney…

— Yotam Ottolenghi

One of my favorite Japanese foods is called natto. It's fermented soybeans. I grew up in Japan eating natto. It's definitely an acquired taste.…

— Mazie Hirono

I like Thai food, Jamaican stews with yam, pumpkin and sweet potato.

— Chris Smalling

I love chicken. I love chicken products: fried chicken, roasted chicken, chicken nuggets - whatever. And going to Japan, I would see that these…

— David Chang