As the excesses of ‘molecular gastronomy’ have slowly faded away, like the smell of a particularly pungent fart, a breath of fresh culinary air has swept across the country. I’ve been passionately interested in food...

My message is, as it alway has been, moderation: meat as a main course on three days a week, eggs on one, fish on one other and some form of vegetarian meal on the rest...

My Body Wants to Crave Healthy. I Just Need to Give it the Opportunity.

I have a lot of time for vegetarians (though apparently not all of them have a lot of time for me), and that’s because I respect anyone with principles about food.

Cooking is science, throw some ingredients together and a meal may appear, may not be edible but everyone has to start somewhere.

A yummy mummy is a dedicated and loving mom who embodies a healthy lifestyle while retaining a sense of the person she was before having kids.

If a cook can’t make soup between two and seven, she can’t make it in a week.

I mean really, how could an artistic individual stay grounded in the nitty-gritty of how many minutes per pound meat has to stay in the oven when trying to fathom the creative philosophy behind the...

Butter yo shit.

Many Detroiters, for example, are beginning to see urban agriculture as a real part of the solution; to grow things right where people live, where they work, and definitely need healthier food on the table....

I really like cooking according to the season. I like to get creative with what’s fresh.

The idea is to make the ingredients sing, not a grand opera, but a jolly chanson.

I believe it’s a cook’s moral obligation to add more butter given the chance.

Why don’t you like the foods I like?” he asks sometimes. “Why don’t you like the foods I make?” I answer.

You can buy canned pumpkin puree or cut up a fresh pumpkin into chunks, steam it until it is tender, and puree the f*ck out of it until you have 1 1/2 cups. If you...

I could smell the food fill up my hunger before the order was even placed.

Having it all is just too much hassle. I’m not every-woman. I’m a working woman. And I’m not entirely sure I see the oint of being as dexterous in the kitchen as I am at...

By nature, I’m very care-taking. There’s something really beautiful about cooking for someone and feeding them.

Food cannot take care of spiritual, psychological and emotional problems, but the feeling of being loved and cared for, the actual comfort of the beauty and flavour of food, the increase of blood sugar and...

I could make dinner with one hand. Especially if I was serving Masturbation Stew.

I am more modest now, but I still think that one of the pleasantest of all emotions is to know that I, I with my brain and my hands, have nourished my beloved few, that...

I didn’t start cooking until I was thirty-two. Until then, I just ate. – Julia Child

I understood that if ever one wanted to live with someone you cooked for them and they came running. But then it is my idea of hell these days, living with someone. The idea of...

Keep it simple, keep it tasty. Salt, pepper and garlic. Shallot another day, lemon grass for nextweek. Nutmeg and cinnamon every now and then.

It smells good, just like the cooking oil.

I cook with wine, sometimes I even add it to the food.

Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically...

Would it really be so bad if you slowed your life down even a teensy bit? If you took charge of the ingredients of your food instead of letting corporations stuff you and your family,...

…As the evening wore on (the supper did not end until seven in the morning), the public were admitted to watch the festivities from the balustrade, and were offered biscuits and refreshments to keep them...

Maybe your mind won’t remember what I cooked last week, but your body will.

Meeting writers is usually disappointing, at best. Writers who write sexy thrillers aren’t necessarily sexy or thrilling in person. Children’s book writers might look more like accountants, or axe murderers for that matter. Horror writers...

Because cooks love the social aspect of food, cooking for one is intrinsically interesting. A good meal is like a present, and it can feel goofy, at best, to give yourself a present. On the...

I’m not a chef. I think in this country, we use the term very loosely. I’m a cook and a teacher.

As I was standing in my kitchen cooking yesterday, a quiet task that causes my mind to begin reminiscing (similar to washing dishes, cleaning the bathrooms and mowing), I reached for the kitchen scissors and...

The feet-on-the-stove stance of this book is a deliberate attempt to cure myself, and anyone else who will listen, of the nasty habit of worrying the world to pieces like a terrier with a rag....

When I was cooking I enjoyed a sense of being ‘out’ of myself. The action of dicing vegetables and warming oil made my hands tingle and my thoughts switch to a different hemisphere, right brain...

… food is not simply organic fuel to keep body and soul together, it is a perishable art that must be savoured at the peak of perfection.

Give two cooks the same ingredients and the same recipe; it is fascinating to observe how, like handwriting, their results differ. After you cook a dish repeatedly, you begin to understand it. Then you can...

We’re cooking with gas now.

Melissa had never really caught the culinary bug; in fact, she’d all but had herself vaccinated against it.

How wonderful are the women and men in the world who feed us. Especially those who feed us with no salary. The mothers—I thought. The wives.

No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.

Somewhere close behind air and water is the need for food.

TV cookery is very like internet porn – the overwhelming majority of its audience will never ever get to act out what’s happening on screen.

Fussing over food was important. It gave a shape to the day: breakfast, lunch, dinner; beginning, middle, end.

He kept one eye on Matt as he talked. He could tell Matt was close to orgasm by the way he title his head to the side and bit his lower lip. “And what about...

The complete recipe for imagination is absolute boredom.

I think I’ll add a little chili powder.” ~ Seth Asa, age 37From Dinnertimes: Stories of American Life, 1912 to 2012

I’m clingy like clang on pots. My love is cookable.

There is communion of more than our bodies when bread is broken and wine drunk.