Mediterranean Flavors Quotes

You know, this is really a way of cooking. It's not my way. I'm deeply influenced by the Mediterranean way of being. I've spent a lot of time there. And I've sort of translated it; I've tried to make it available to people in this country to whom it might not be familiar.

There he got out the luncheon-basket and packed a simple meal, in which, remembering the stranger's origin and preferences, he took care to include a yard of long French bread, a sausage out of which the garlic sang, some cheese which lay down and cried, and a long-necked straw-covered flask wherein lay bottled sunshine shed and garnered on far Southern slopes.

The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard to imagine that four simple ingredients [olive oil, pasta, garlic and cheese] could marry so perfectly.

I love a good paella, so I'd love to be able to know how to cook one.

Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.

Now, I love Israeli food, love 'Jerusalem: A Cookbook', love the homey exoticism, the fusion forged in the crucible of an eternally contested crossroads.

New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs.

Growing up in a Mediterranean household ruined my tastebuds a little bit because my mom, my sisters, and my aunt were all great cooks, and ever since I went plant-based, I've been missing a little bit of that Mediterranean affection.

I do not cook. However, if I did, I'd cook all Italian food, all the time.