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“Often the dishes I think are very simple and straightforward become the smash hits.”
How two sisters from Bohemia forged a life in Florida, via the kitchen.
“I like showing people insects have more heritage than something you swat at.”
“If a drug could do what a healthy diet does, that drug would enjoy hundreds of billions of dollars of sales.”
What are you hungry for?
“It’s all about the pickiness of someone who likes to cook and someone who does the weird things I do.”
“People have asked me if Jeffrey’s my TV husband. I’m not Meryl Streep; I’m not an actress.”
‘I’m a guy; I’ve got the Y chromosome. We love to set stuff on fire.’
“Even though we were very poor, cash-poor, I was fortunate. Learning to take care of yourself and feed yourself is such a powerful thing.”
“I can’t sometimes imagine why I am still, all these years on, excited and interested in food.”
“It’s repeat, repeat, repeat … those techniques until they become part of yourself, your DNA.”
“That’s how traditional cuisine happens — they do things over and over and distill what’s best.”
“We are better people when we eat well. I really, really believe that.”
We are what we eat, and right now we should eat big, ripe, luscious tomatoes.
There are splashier dishes, but none that feeds us on so deep a level.
“I’ve learned to pay attention to what’s actually going on rather than what I wish was going on.”
How her dinners for four turn into free-for-alls for 14.
A reader masters a cheese soufflé at the tender age of nine.
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident
How to live like Julia Child