No matter our age, everyone in our household knows that cooking and eating together is where the fun is

It’s so tedious writing cookbooks or writing the recipes because I’ve never been much of a measurer. But to write a book, you have to measure everything.

Roasted Roadkill and Hitchhiker’s Surprise” (this recipe is a secret concoction handed down from my great grandfather to my grandfather, who told it to my dad just before he ran him over).

Writing consist of everything. whether your writing is of riddles, rimes, prose, trivial, general, of thought, or of feeling. indiscretions you’ve done or have fantasized about. love, deception, romance, fear, death, life, pain, & yes...

I had these recipes that say do this, do that. Who MAKES these rules?

I hate the notion of a secret recipe. Recipes are by nature derivative and meant to be shared – that is how they improve, are changed, how new ideas are formed. To stop a recipe...

I write in the morning – and then I’m always experimenting and tasting recipes for the books.

Uncertainty is one of government recipes.

I don’t copy recipes without trying them out. I don’t reprint without trying them again.

We are not creators; only combiners of the created. Invention isn’t about new ingredients, but new recipes. And innovations taste the best.

I tested a lot of old cornbread recipes and most of them were bland or tough.

When it comes to cooking now, my motto is “out with the whites!

Drinking tea with a pinch of imagination!

if god had intended us to follow recipes, He wouldn’t have given us grandmothers.

I would follow my mother around the kitchen watching and trying to find any way to help. One of the first dishes my mother taught me to make was hollandaise sauce. Though she always served...

French culinary tradition was a frontier, not a religion.” If a legendary recipe could be improved upon, then let the gods beware.

Cooking is not a science but an art, mistakes are okay, messes are fine—the pleasure is in the creating and the sharing of the result.

A cookbook is not like being an author. It’s writing down recipes; it’s not writing.

I still have my little red hardcover notebook—spine now held in place by packing tape, pages dotted with cooking stains—filled with her loving instructions for mandelbrot, nut cake, and strudel.

Often, on the brink of finding the recipe for immortality, I get distracted by the frightful presence of death.

[Y]ou can’t control everything. Anything, really. Like the food we’ve been making. We can follow the recipe exactly as your grandmother wrote it, do everything exactly–or almost exactly–as she had, and the dish can come...

Nana’s oven-baked fried chicken cut off the bone (with plenty of ketchup) was a huge hit. So were Thanksgiving turkey bathed in gravy and Nana’s Passover brisket

The strange thing is, this truly horrifying experience planted a seed deep within my heart that germinated and grew into a desire that, I have to admit, I’ve never completely overcome.