Al Quote by Yotam Ottolenghi

Depending on when vegetables are picked, they might take different lengths of time to cook.

— Claire Saffitz

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

— Samin Nosrat

Growing up, I was aware of the kids-don't-like-vegetables trope, but it didn't make much sense to me. I never had any choice; all the…

— Samin Nosrat

Cooking is about ingredients.

— Dick Strawbridge

When I was a child we were sufficiently well off for me to be a picky eater and I still cannot eat vegetables cooked…

— Vince Cable

Thinly slicing even the bulkiest vegetables, like cauliflower, broccoli, brussels sprouts, or cabbage, then aggressively cooking them in a hot skillet and finishing with…

— Chris Morocco

We have garlic days, and onion days. You know what they're cooking.

— Leslie White

The irony is that Iraq actually has one of the richest and most sophisticated cuisines in the world. So many classic American or European…

— Annia Ciezadlo

The classic French blanch-and-cool technique I learned at Chez Panisse yields the kind of brilliant, picturesque vegetables we all want to see on restaurant…

— Samin Nosrat

Listen to me: Leek is a vegetable. It can be the center of a dish.

— Anonymous

Don't forget: cruciferous vegetables must be chopped, crushed, or chewed well for maximum benefit!

— Joel Fuhrman

From time immemorial, soups and broths have been the worldwide medium for utilizing what we call the kitchen byproducts or as the French call…

— Louis Pullig De Gouy