If you wish to make an apple pie from scratch, you must first invent the universe.
I'm so grateful every single day for 'Real Girl's Kitchen.'
My mother was creative in the kitchen.
I don't know if you get anything more adorable than a tiny pig eating an apple. And here's a fun fact. This is how you make apple-smoked bacon.
The last time I celebrated a special occasion, I hashed together a paella with some chicken, some frozen veg, long-grain rice, chilli and a shake of turmeric for colour - and it didn't disappoint.
I've started baking. Having my hands deep in dough keeps them away from my phone.
If you're trying to make a recipe that you're not even going to bother tasting, you're doing something wrong.
Put your hair up, Min. The secret ingredient is not your hair.
EVOO is extra-virgin olive oil. I first coined 'EVOO' on my cooking show because saying 'extra virgin olive oil' over and over was wordy, and I'm an impatient girl - that's why I make 30-minute meals!
I love to make pancakes and French toast - vegan, gluten free, sugar-free. And if it tastes good I'm the proudest person in the world.
A successful shrimp boil requires layering ingredients into the pot so that everything is done cooking at once. A carefully timed choreography dictates the order in which ingredients are added to ensure no one has to eat raw potatoes or chewy shrimp.
The recipe for any character is always very interesting, as far as what doses of certain qualities you want.
There's no easy way to the top of anything, but it's a lot of hard work and I feel maybe I have the confidence in that recipe, or the confidence in myself.
Yip cabbage on three!
Baking is about multi-tasking. If you are organized and prepared, that's half the battle.
In food, it's really, like, either you're right, or you're wrong. You know, people's taste buds kind of vary, but there's a technique. Either you do it right, or you don't.
I love to cook, and both Pancham and Gulzarbhai loved to eat. Gulzarbhai loves my karela ghosht and my Bengali kheer.
I studied at a university in Florence and finished my degree. My mother was very strict about this recipe: You need to get your degree.
I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.
I would try doing a dish 30 different ways.
There will never be a universal way of cooking, but information will always be universally useful.
I've got around 400 cookbooks.
I have a cooking show that's coming on that I did in Albany. It will be on The Cooking Channel.
The best advice for building up confidence in the kitchen - start small. Don't go after the super intense Julia Child coq au vin recipe. Pick something simple and tackle it.
I've been thinking about a cookbook. I've been making notes and promising myself I'll do it some day. I have an idea for a cookbook and music together.
