Food Versatility Quotes

When I was alone, I lived on eggplant, the stove top cook's strongest ally. I fried it and stewed it, and ate it crisp and sludgy, hot and cold. It was cheap and filling and was delicious in all manner of strange combinations. If any was left over, I ate it cold the next day on bread.

Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards.

I love eggs. Eggs are probably one of the most versatile things we work with.

I did a big thing with Ritz Crackers - great cracker. Am I now the Ritz chef? No! Do I think the cracker has a lot of diversity and appeal? Yeah! Does it mean that's my foundation of cooking? No!

Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple.

If you could learn how to make a perfect lemon tart then you got a story. If you don't feel like that, make a perfect chocolate chip cookie, but have five go-to dishes like that and you can move them around, change them up just a little bit, and always have something in the can.

If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things.

I don't really seek out vegetarian spots... but mainly, I know how to work a menu no matter where I am.