Traditional Dish Quotes

When I'm at home, I eat kimchi every single day.

I have one weakness: I love meat loaf.

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.

My favorite was always smothered pork chops. Smothered pork chops. That would be my request if I ever had one, and it was pretty consistent.

Do not let the word 'tripe' deter you. Let its soothing charms win you over, and enjoy it as do those who always have!

I genuinely like haggis. Everybody told me I was supposed to hate it, but I really did enjoy it.

Cassoulet requires a few ingredients you won't find in the typical supermarket.

One of my favorite Japanese foods is called natto. It's fermented soybeans. I grew up in Japan eating natto. It's definitely an acquired taste. It's basically smelly.

You can't go wrong with fish and chips.

The knish is a classic example of peasant food evolving into comfort food and even sophisticated fare.

Corned beef and cabbage - that's our favorite holiday meal when all the O' Haras gather around the table.

One of my favorite dishes, absolutely from my childhood, was something my grandmother made, on my mother's side. It was a shepherd's pie, and I really adored that.

Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile.

In Hong Kong, 'wonton' means swallowing a cloud.

Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull.

The one thing I could do with my eyes closed is my Grandma's schnecken.

Sticky toffee pudding is my favorite dessert in the U.K.

The thing I can't resist is a pork pie. That's my idea of a lovely treat.

If you were a Colombian, you would have your version of an empanada. If you are an Argentinean, you might find a dough that's baked and has a butter sheen on it. And then in Ecuador, you'll find more crispy-fried empanadas. So, yeah, every culture has their own version of empanadas.

Spaghetti is love.

If I'm in the 'hood, I like Chef Creole's Haitian rice and stewed chicken.

My father always made an amazing meatloaf, and I've inherited his skill. Leftover meatloaf in a sandwich? Come on!

If the British Isles had an official vegetable, it would have to be the potato.

I love samosas filled with mincemeat. My mum makes really great ones.

Kasha is the hardy starch of a Slavic winter - buckwheat, in fact - but when cooked properly, it gets a nutty, deep-brown crust.