Culinary Balance Quotes

Do not allow watching food to replace making food.

Chocolate is God's apology for brocolli

People think I'm consuming all the time, based on my Instagram feed, but I know how to eat and how to pair. I might post the heaviest osso bucco of all time, but I'm not showing the carrots I'm having on the side rather than having a whole other big dish of something.

But some of us are beginning to pull well away, in our irritation, from...the exquisite tasters, the vintage snobs, the three-star Michelin gourmets. There is, we feel, a decent area somewhere between boiled carrots and Beluga caviare, sour plonk and Chateau Lafitte, where we can take care of our gullets and bellies without worshipping them.

I figure it's almost like a balance. We're eating these wonderful collard greens and turnip greens which are so medicinally good for you and, OK, so what if it has a little ham hock in it?

Dessert without cheese is like a beauty with only one eye

You always want to walk a tight-rope of flavor

Seventy percent store-bought, ready-made plus 30 percent fresh allows you to take 100 percent of the credit.

I have always considered desserts to be of equal importance to the savory food.

Persian cuisine is, above all, about balance - of tastes and flavors, textures and temperatures. In every meal, even on every plate, you'll find both sweet and sour, soft and crunchy, cooked and raw, hot and cold.

The idea is to eat well and not die from it - for the simple reason that that would be the end of your eating.

Wit is better as a seasoning than as a whole dish by itself.

Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does.

It's like spicy food - sometimes you have to tone it down so more people can enjoy it.

The harmony of the luncheon is achieved by a combination of the two main courses which are the focus of the menu.

With sushi, it is all about balance. Sometimes they cut the fish too thick, sometimes too thin. Often the rice is overcooked or undercooked. Not enough rice vinegar or too much.

If your kitchen smells good, your food lost something.