I may find something that looks interesting and then go on to alter the recipe by adding spices, things of my own. I also look for time-saving recipes, dishes that can be prepared ahead and stored.
Cooking may be a creative art, but it's also a wonderful full-time hobby.
Omit and substitute! That's how recipes should be written. Please don't ever get so hung up on published recipes that you forget that you can omit and substitute.
I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.
The more you know, the more you can create. There's no end to imagination in the kitchen.
I enjoy experimenting with food and dish out innovative food items as well.
I'll transform anything as long as it's edible.
I do not stick to rules when cooking. I rely on my imagination.
My inability to follow recipes as written - without obeying the devil on my shoulder telling me to replace ingredients or change the temperature - is well documented.
I try a different cookie recipe every time I bake.
Cooking turkey every year doesn't have to be monotonous - I want people to always mix it up using different spices and preparations.
It's a lot harder to get people to 'ooh' and 'aah' over beets and carrots than it is to get them to 'ooh' and 'aah' over artichokes or asparagus, and I enjoy being able to take these humble, 'lowbrow' foodstuffs up a few notches and serve them with great exuberance.
Don't be afraid to play with combinations and quantities of spices to create your own bespoke spice rub.
For Sunday breakfast, I make orange and ricotta pancakes, crepes and eggs. You know men, we usually go for breakfast because it's the easiest thing to cook and then we try to make it seem fancy.
My grandfather gave me inspiration to cook, and love food and flavors. My Aunt Raffie, gave me creativity and the inspiration to create new things. My mother inspires me to find simplicity in food.
I want to make simple food new.
I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
I've never made a meal that I wasn't able to eat, but it that doesn't mean anyone else would ever eat it, haha!
