Hearty Meals Quotes

I like spaghetti bolognese, I like baked beans on toast. I hate French food. I hate fancy food.

In the summer you want fresh, light and sort of quick things; in winter you want things that are comforting, so your body really tells you you want to go towards potatoes, apples, fennel, things that are warm and comforting. And loin of pork.

I cook mostly vegetarian vegetable and bean stews. Quinoa salads. I make my mother-in-law's recipe for chicken and barley stew all the time.

In the winter, my failsafe dinner party menu has to be my roast chicken or a creamy fish pie with mashed potatoes on top, followed by something like a tarte tatin. My cooking style is quite homely.

I love comfort food - it's the basis of everything.

In the NFL, you know how people love going to fancy restaurants? I am not a fancy-restaurant guy. I am a good-tasting steak-and-potatoes guy.

I'm Irish, so I'm used to odd stews. I can take it. Just throw a lot of carrots and onions in there and I'll call it dinner.

Our food style is no fuss - no jus or froth - hearty food like your mum might cook for you, and seasonal.

I want Books and Babies and Beef stews.

My mom's cooking was all about comfort, flavor, and plenty of butter. It was so hearty.

I love to cook comfort food. I'll make fish and vegetables or meat and vegetables and potatoes or rice. The ritual of it is fun for me, and the creativity of it.

Mum's cooking is still the best thing. It's very healthy.

Accounts of eating Christmas sweet potatoes baked in ashes and jackrabbit stewed with white flour dumplings are testaments to pioneer resilience and pleasure - and they help inspire my own best scratch cooking.

Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour.

Give us this day our daily taste. Restore to us soups that spoons will not sink in and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with Give us pasta with a hundred fillings.

Most of my food memories are of my Nan cooking Sunday dinners - roasts of meat with lots of vegetables. I suppose I cook what's comforting and dishes that make me feel good.

For me, I love the flavors of Southern food, and people usually think of Southern food as heavy and fattening, but it doesn't have to be.

Seasonality in winter doesn't have to mean sleep-inducing, stew-like, starchy casseroles.

Food from Quebec is not known to be amazing. Actually, even though you can eat really, really well in Montreal, it's crazy. It's one of the best cities I eat in, but typical Quebec food is like food from people that work in the woods. It's potatoes, meat and sauce.

I love anything hearty and I'm very vocal about my hatred for turkey. I just, I will never understand people's love for turkey - and everyone will cry out, 'Well, you haven't made it the right way!' and it's like, no I have. I have deep-fried it, I've done the beer can turkey, I've done everything possible - I've had the fancy stuffing inside, I've had the Stove Top Stuffing inside - no! It's bad, any which way.

I don't think people should be fed mesclun salad and chicken breast. My grandmother would serve grits and oxtail stew at a formal dinner, and if you didn't like it, well then you ate more beans or you went home and ate a peanut butter and jelly sandwich.

I basically have the diet of a 19th-century Irish navy, apart from the litre of stout a day. It's meat and potatoes and bread and cheese: those are my four food groups.

Chicago's always been known as this meat and potatoes place, and a lot of restaurants play that up. They try to outdo each other by adding another 10 ounces, so their 80 ounce steak becomes a 90 ounce steak with 10 pounds of mashed potatoes on the side.

I like healthful foods, but I'm from the Midwest, so I like food that's been around longer.