I've brought you a mirror. Look at yourself and remember me.
Dullness is the spice of life. Which is why we must always use other spices.
The sweet of bitter bark And burning clove.
I love the Mexican chapulines. These little crickets are beautifully roasted with salt and lime.
Nutmeg and cinnamon are my favorite fragrance enhancers.
There is no bounty to be showed to such As have real goodness: Bounty is A spice of virtue; and what virtuous act Can take effect on them that have no power Of equal habitude to apprehend it?
Often we eat squid fried, so it's fun to grill it for a change. To grill squid, slice the cleaned bodies open into two flat pieces and thread them, along with the tentacles, onto skewers, then grill quickly over a direct fire with the coals as close as possible to the grate, turning the squid several times.
I have no intention of ever working with the (Spice) girls again.
I use a lot of spices, fresh veggies and fruit, extra virgin olive oil, nuts, avocado, soybeans and organic ingredients as often as possible. We need fat in our diets and using the healthier fats is key.
Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted hazelnuts, chopped ham hock meat, and other taste treats.
I used to watch my grandmother make fancy, Julia Child-style beef bourguignon. And growing up in New York City, I was exposed to many cultures. I experimented with Puerto Rican and Jamaican food.
I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.
My husband and I grew up in India, so saag and tikka sauces are very nostalgic for us.
My diet is mostly composed of whole-grain cereals, legumes, beans, lentils. Lots of cooked, baked, or steamed vegetables. Lots of spices like curcumin or cumin that help aid digestion. Some superfoods.
I'm a pretty decent cook. I like to grill. I have a smoker that I love. I love me some steak. And I'll make a huge salad with a ton of vegetables.
I cook a very exotic Hyderabadi rice dish called Hyderabadi biryani, which takes an entire day to cook, and the last time I cooked it was multiple years ago, but someday I'll cook it again.
I don't have a real recipe with measurements for my chicken stew. I just kind of make it up as I go. I made it for the first time one Christmas when I came home from college. It's guaranteed to cure a cold.
Infatuation was a good thing. It gave spice to life, and added to its enjoyment... But it was different from love. Love was worth everything, and couldn't be exchanged for anything.
Is not birth, beauty, good shape, discourse, Manhood, learning, gentleness, virtue, youth, liberality, and such like, the spice and salt that season a man
Compromise, if not the spice of life, is its solidity. It is what makes nations great and marriages happy
The essence of life is to care. The beauty of life is to give.
Cookery means…English thoroughness, French art, and Arabian hospitality; it means the knowledge of all fruits and herbs and balms and spices; it means carefulness, inventiveness, and watchfulness.
I may find something that looks interesting and then go on to alter the recipe by adding spices, things of my own. I also look for time-saving recipes, dishes that can be prepared ahead and stored.
Baking is too precise for me. I cook with a pinch of this or that.
Bees do have a smell, you know, and if they don't they should, for their feet are dusted with spices from a million flowers.
