Traditional Dishes Quotes

I don't discriminate when it comes to dumplings. Give me a generous plate of pretty much anything wrapped in a starchy, doughy casing and I will dive in with pleasure. But one star in the dumpling universe shines brighter than the others: the humble pierogi.

I'm from South Georgia, so my mom, she always cooked some dang good food when I was growing up.

If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is.

At lunchtime, our kitchen was like a mini restaurant: my grandmother and mother had to cook for as many as 25 people - extended family plus 10 employees. We ate a lot of cabbage and a lot of potatoes.

Just because something is English does not necessarily mean it is good. We make the best cheddar; we make great pasties. But we can't make very good brie or baguettes - and the French can't make pork pies.

Of course, I will continue to share my favorite Southern recipes, just like my mama, grandmother and family shared with me over the years. And now, I'll be adding a little bit of a lighter touch to some of these wonderful dishes.

I don't eat Puerto Rican food in L.A. because it's just too much, too addicting, but I know how to cook, so I can easily make it. I just choose not to because you never stop! I think my favorite would be pollo guisado con arroz blanco y habichuelas. I love tostones, I love maduros! I can eat rice and beans all day long!

I love the Mexican chapulines. These little crickets are beautifully roasted with salt and lime.

I'm good at anything that's country - biscuits, gravy, chicken-fried steak. Look at me, for God's sake. I cook what I like to eat.

I started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes. When I turned on Food Network, or any sort of cooking channel, that's what people were making. So that's where your education comes from.

The things that make Korean food delicious are garlic, ginger, soy sauce, sesame oil, chili powder, and chili paste. They make anything delicious.

A fellowship to Oxford acquainted me with the depths of English cooking. By the twenty-first century, London's best restaurants are as good as Paris's, but not in the 1950s.

When I was growing up, my grandmother cooked every day. She is the best chef ever.

I'm more comfortable weaving Indian flavors into American classics.

I've eaten sheep's eyes, the still hot meat from a zebra killed by a lion, and maggots which give you 70 calories to the ounce.

I grew up eating chicken and dumplings in my grandma's kitchen.

I was raised cooking my grandmother's food, my mom's recipes.

I love to cook, and both Pancham and Gulzarbhai loved to eat. Gulzarbhai loves my karela ghosht and my Bengali kheer.

Oh, my wife is a wonderful cook. She comes from a food-loving Italian family - her father owned a pizzeria!

My favorite food from my homeland is Guinness. My second choice in Guinness. My third choice - would have to be Guinness.

There are certain foods that are somewhat sacred or you're not supposed to mess with. When you do mess with them, it touches a nerve where you have to compare it to the original, and then that thing you're creating has a loosing change right out of the gate.

Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.

I'm a purist when it comes to certain foods, and al pastor tacos (known as adobada tacos to us in Tijuana) is one of those foods. I lived off them - literally.

One thing that I miss because we spend a lot of time in America is English food, like cooked breakfast and Sunday dinners.

Growing up at my grandmother's table, she always had rice. She might do something as exotic as potatoes or spaghetti, but there was still always rice, just in case you needed a little rice fix.