The things that make Korean food delicious are garlic, ginger, soy sauce, sesame oil, chili powder, and chili paste. They make anything delicious.
For many years now, my source for salvific chicken soup has been the Sanamluang Cafe on the corner of Hollywood Boulevard and Kingsley Drive: crystalline broth, flecks of fried garlic, and a moist, steamed bird nesting on thick rice noodles and bean sprouts has stanched many a misery.
I love Indian, Italian and Mexican food. And if it's a romantic type of thing, I like a good French restaurant.
I'm not a big sweet guy, I have more of a savory palate.
I'm a big fan of soups and stews because you can throw everything in a slow cooker and leave it there for hours. They taste great in containers, too, because they sit in the fridge, and the flavors meld overnight.
A different spice is the most interesting thing to me.
The dish that changed my life was tom yum kum. You start with a pot of water, add lemongrass, lime leaves, lime juice, coriander, mushrooms, and shrimp; ten minutes later, you have the most incredible, intense soup.
What could smell better than supper being cooked by someone else?
I am big into aromatherapy.
My signature fragrance would be herbal - basil mixed with rosemary and coriander. Some big stars have got perfume lines that smell really bad. They've got it all wrong.
I'm very inspired by other cultures and very often use what I perceive to be exotic ingredients.
I am huge on bold, strong flavors, and I think every aspect of a dish should be thoughtful, whether it's the chicken on top of a Cobb salad or the topping on a savory casserole.
The air in Provence is impregnated with the aroma of garlic, which makes it very healthful to breathe.
The proper union of gin and vermouth is a great and sudden glory; it is one of the happiest marriages on earth, and one of the shortest lived.
Hot lavender, mints, savory, marjoram; The marigold, that goes to bed wi' the sun, and with him rise weeping.
Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure.
Herbs deserve to be used much more liberally.
I think that if you grind your spices and keep them in small batches, you can use them in endless ways. The key thing is to have a spice mill or a coffee grinder, and to keep your spices cold and in tightly lidded boxes.
The yard was full of tomato plants about to ripen, and mint, mint, everything smelling of mint, and one fine old tree that I loved to sit under on those cool perfect starry California October nights unmatched anywhere in the world.
Chinese cuisine has so much diversity, the area it covers is so great and so is the taste.
The essence of a thoughtful spring menu is bringing the table to life with flavorful color!
I especially love French, Italian and Japanese cuisines.
I plant rosemary all over the garden, so pleasant is it to know that at every few steps one may draw the kindly branchlets through one's hand, and have the enjoyment of their incomparable incense; and I grow it against walls, so that the sun may draw out its inexhaustible sweetness to greet me as I pass.
No daintie flowre or herbe that growes on grownd, No arborett with painted blossoms drest And smelling sweete, but there it might be fownd To bud out faire, and throwe her sweete smels al arownd.
As for the garden of mint, the very smell of it alone recovers and refreshes our spirits, as the taste stirs up our appetite for meat.
