Flavor Combination Quotes

Sweet meat must have sour sauce.

If America is a melting pot, then to me India is a thali -- a collection of sumptuous dishes in different bowls. Each may not mix with the next, but they combine on your palate to produce a satisfying repast.

While it's typical to find steamed clam recipes which include a bit of bacon or sausage, you might not think of adding shredded ham hock, but it's another way to pair the lusty, smoky flavor of animal fat with the briny ocean flavor of shellfish.

Wild garlic and crab is a revelatory pairing.

I ALWAYS put ketchup on my mac and cheese. Always.

When I make fried chicken I always serve masses and masses of fresh mangos. It's a great combination.

We are delightfully trapped by our memories. I can't drink a bottle of Chateauneuf-du-Pape Vieux Telegraphe without revisiting a hotel bistro in Luzerne, Switzerland, where I ate a large bowl of a peppery Basque baby goat stew. A sip and a bite. A bite and sip. Goose bumps come with the divine conjunction of food and wine.

Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.

Asian food is very easy to like because it hits your mouth very differently than European food does. In European food, there may be two things to hit - maybe sweet and salty, maybe salty-savory, but Asian kind of works around, plus you have that distinct flavor that's usually working in Asian food.

If you combine good flavors, food turns into an orchestra.

the existence of broccoli does not in any way affect the taste of chocolate

I already enjoy cooking. I like different flavors and putting different things together and really like taking normal recipes to a higher level.

I never try to marry more than three flavors in one dish.

I've thrown vanilla beans into mustard. Nothing crazy or grainy, just normal dijon. It's great for duck. Smear some of that right on the duck, coupled with some roast plums, and it all comes together in that savory over sweet over savory over sweet way we all love.

You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts.

I'm no cook, but I love to eat. Usually, food tastes best when there isn't a recipe, just a cook who knows what foods and seasonings go well together.

The most appealing thing to me about food is combining and layering flavors, tastes, and textures. So the perfect sandwich has to be toasted. It has to have Emmenthal Swiss cheese and a combination of sweet and savory - some cranberry or fig thing happening - with different kinds of meats like Black Forest ham and roast beef.

I'm the only person who's uninspired by the Starbucks mocha peppermint whatever-it-is.

A slice of pie without cheese is like a kiss without a squeeze.

You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts. Fancy ingredients or recipes not required; simple, made-up things are usually even better.

Tart pomegranates that pop in your mouth make the perfect counterpoint to roasted chicken and salty-creamy feta cheese.

Well, a peach has a lovely taste and so does a mushroom, but you can't put the two together.

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.

I love it when a few simple ingredients come together on a plate, and I think, 'Wow, that's a dish.'

I love how Vietnamese cuisine always tastes like flowers, and how they had the ingenious idea of pairing that floral flavor with seafood: such a combination shouldn't work as well as it does.