Good cookery is not an extravagance but an economy, and many a tasty dish is made by our Continental friends out of materials which would be discarded indignantly by the poorest tramp in Whitechapel.
It's not leftovers that are wasteful, but those who either don't know what to do with them or can't be bothered.
My mother was creative in the kitchen.
I'm yet to attack French cooking, you know, where it's intense, following recipes and stuff. I'm more of a 'make it up' kind of thing.
We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate.
I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit.
I want to give you a way to eat your broccoli in a way that you actually want to eat it.
A recipe has no soul. You, as the cook, must bring soul to the recipe.
At wd~50, we have carried on, I think, a very honest, legitimate European tradition of messing with foie gras.
I became a cook so I could cook and tell stories in wacky ways.
My favorite dish is cleaning out the fridge on Sunday night and improvising a great medley.
I take everything out of the fridge and see what we can make. We talk about what we could possibly create, and if there is something on the turn that we could save, we chop it up and put it in the freezer.
Writing and cookery are just two different means of communication.
For me, it's the unexpected and surprising combinations of produce that are the most exciting and lure me into the kitchen for a little bit of experimenting. Apples and sweet potatoes together? Who knew? Carrots with grapes? Okay. I may not be Julia Child, but I can do pretty well with a simple recipe and a lot of enthusiasm.
I think cooking should be an experience, not a chore.
I always say that I don't believe I'm a chef. I try to be a storyteller.
I would try doing a dish 30 different ways.
I find cooking very therapeutic. As a creative person, I relish cooking because it's such a creative process. You can cook anything out of anything.
I enjoy watching talented cooks bringing together ingredients into a fabulous dish.
Chefs have the ego of an actor and fashion designer combined.
I'm always looking for new ways to create flavorful veggie dishes for my family.
Sometimes kids want a hamburger, but I'll fill it up with a quinoa tikki. We eat makhana instead of popcorn; we even take it to the movie theater! I also mash up a lot of vegetables and put it in the aata, so they don't realise they are eating vegetables.
Sometimes, moms have to be creative to get their babies to eat healthy.
On 'Sweet Genius,' you have to be tough with the chefs, but my goal was to guide them and choose the genius who will win $10,000 - not a bad sum at all for one day's work.
It was immediately apparent that it was full of tricky ingredients to balance. In fact, I found it very intriguing. What held me back from saying yes to the producer was that I wasn't sure who could play Truman.
