Rich Flavor Quotes

My favorite thing in the world is a box of fine European chocolates which is, for sure, better than sex.

Would I like to have a red velvet cupcake with cream cheese frosting? Yeah, I would.

There's no doubt a bit of chicken in a creamy mushroom sauce with a side order of garlic mash will put a smile on your face.

Licorice is the liver of candy.

Chocolate is maybe my only vice. In particular, Godiva's champagne truffles. Or Dean & Deluca vanilla cupcakes. Just thinking about them - oh my gosh!

I still love red velvet cake.

A good fruit cake is good fruit cake. A bad one is really bad.

Chocolate cake is the bomb!

I'll never turn down a red velvet cupcake.

When I heard the idea of a Slayer wine, I tasted the wines they suggested for us. To be honest, I was a bit skeptical at first before I tasted it, but once I tried it, I thought, 'You know what? This is actually really good. A really fruity and round type of flavor for a red wine.' It's very flavorful and tasted awesome!

I have a lot of secret uses for sour cream, which is the magic ingredient in my mac and cheese. It's an old-timey, Southern version, and the sour cream makes it that much creamier. Oh, it's so good!

I like mac and cheese.

Forget the fake syrupy stuff. Melt down a bar of chocolate, mix it into some warmed up whipping cream, and put it on top of ice cream. Add some sprinkles, and you've got a delicious treat.

Red velvet cake is my absolute favorite. It has to be an actual slice of cake, not a cupcake; there's more surface area, so the icing ratio is higher.

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid - a French technique called a l'etouffee - is the ticket to achieving a soup with pronounced depth.

Shrimp and grits is a dish that I enjoy from North Carolina. It's one of those dishes that is so rich in flavor and texture.

My beauty is dark chocolate and it's delicious and it's sweet.

One that I know people really like is my Crock-Pot mac and cheese. It's comfort food that's good for Super Bowl parties and easy to make.

My favorite comfort food would have be braised beef. You know, beef, slow-cooked in a Dutch oven or in a slow cooker until it falls apart with simple mushrooms, some onions and lots of fresh thyme and garlic.

A cup of coffee - real coffee - home-browned, home ground, home made, that comes to you dark as a hazel-eye, but changes to a golden bronze as you temper it with cream that never cheated, but was real cream from its birth, thick, tenderly yellow, perfect!

Foie gras is a breeze to cook, something that can't go wrong.

Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.

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

I love macaroni and cheese. I could eat it every meal of the day.

I grew up in Cincinnati, the birthplace of the creamiest and most delicious ice cream with the hugest chocolate chips. Graeter's used to be available only regionally, but an extravagant thing you could do was overnight-ship six pints to another state, in dry ice.