Spices and Herbs Quotes

When I stopped eating meat, I fell in love with East Indian food - there's so much selection, and they use the most beautiful spices.

Do you guys have any raw garlic?

I am a bit of a gourmet chef. I love cooking mostly Thai food. And a lot of times on movies, you have these trailers that have these little ovens and kitchenettes. A lot of actors never use them, but I would cook lunch just about every day.

I love to cook. I make an award-winning turkey chili.

Some of the best cooks that I've cooked with, whether it's in New York or Chicago or even here in Philadelphia, are actually Ecuadorians. And there's something about their palates that really just inspires me, and has a really deep sense of flavor.

I make a good spaghetti sauce and can mix a nice drink.

I love cooking, and I can make real good rajma chawal. It is a time consuming process and only for the consumption of a select few very special people. Also, I can make delicious mutton biryani, but I must confess I have stolen the recipe from my mother.

I grew up in Lucknow, which is famous for its street food and kebabs. It was the street food and Lucknowi kebabs that inspired me. The culture of the varieties of food that I tasted as a child inspired me to be a cook.

The spirit of pickling is one of adventure and fun.

I have a great love for cuisine, so I'm always interested in local food, and there are so many interesting dishes, spices and ingredients in India.

Chicken breast is the driest, [most] tasteless part of the chicken as far as I'm concerned.

I like to cook Puerto Rican food. That's what I grew up on: rice, beans, meat, some Italian-American food. I know my way around the kitchen.

The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix.

Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece.

They're completely American. When I served my son falafel in a pita the other day, he said, 'Daddy, this taco is very good.'

Mustard oil is not popular in Kerala at all. We have coconut oil and refined oil. I've tried some sweets and, of course, the famous fish, hilsa! I have a cook here with me, so he made it in our style.

Even for digestion, I boil aijwain, jeera, ginger and lemon in water and drink it all day.

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

We Chinese use a lot of ginger and green onions to flavor dishes but not to overpower them. Westerners have this misconception that we eat the ginger and green onion, but we leave those on the plate.

If you eat broccoli steamed or boiled, it's not very exciting, but you can roast it with things like turmeric and make it amazing. It's all about how you cook something and what you pair it with.

We make authentic Maharashtrian food at home. My mother supervises the preparation and the menu every day. She has been doing this since before I was born. I absolutely love the mutton sukka that she makes.

Quinoa is great for lazy day cooking because it's packed with complete proteins, but it cooks in only 20 minutes. And, you can flavor it any way you wish! I make mine with onions, lots of ground ginger, turmeric and coriander, and then whatever dried fruit and nuts I have around.

I love making Italian food. And coconut chicken.

I really enjoy making dinner for my kids and my husband - chopping ginger and marinating the tofu.

I like health-conscious cooking, but growing up in the South, I do love southern cooking; southern France, southern Italy, southern Spain. I love southern cooking.