I don't do dinner parties. I have people come to share the food I've cooked for the family.
A. A. Gill
My goal? To test out every diet and exercise regimen on planet earth and figure out which work best. I sweated, I cooked, I learned to pole dance. In the end, I lost weight, lowered my cholesterol and doubled my energy level. I feel better than I ever have.
A. J. Jacobs
I think music, in my opinion, is not about motivation in the way it's - it's not a running base. It's art. And my whole philosophy of music is different. It's almost like cooking and serving to people, seeing them smile and enjoying the food, really.
A. R. Rahman
I always loved Sam Cooke, because he seemed very versatile. He sang gospel, soul, blues, pop music.
Aaron Neville
My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul.
Aaron Sanchez
I like to cook with the philosophy of using great ingredients and not altering them too much.
I love gardening, and I love cooking. I love things like that. I love creating things.
Aaron Taylor-Johnson
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.
Aarti Sequeira
Quinoa is great for lazy day cooking because it's packed with complete proteins, but it cooks in only 20 minutes. And, you can flavor it any way you wish! I make mine with onions, lots of ground ginger, turmeric and coriander, and then whatever dried fruit and nuts I have around.
I don't cook fancy every day. I don't think anybody can, nor would it be very good for you.
I think there is a real misconception about Indian food being super spicy. And I know that's because when you go into an Indian restaurant, it is pretty spicy. But it doesn't have to be. In fact, my husband can't handle a lot of heat. I've had to temper my cooking so that he can eat with me.
I'm a bit undercooked when it comes to keeping in Test cricket, but I've had a lot of experience in T20 and ODIs for my country, and my keeping has improved a lot.
AB de Villiers
I'm a pretty decent cook. I like to grill. I have a smoker that I love. I love me some steak. And I'll make a huge salad with a ton of vegetables.
Abby Wambach
My mother is very fond of cooking and whenever I am home she ensures that I eat the best food prepared by her, because of which I gain a lot of weight.
Abhimanyu Singh
I'm cooking and taking the lockdown as an experience in cooking, trying different things. Apart from that it has been listeniing to music and watching documentaries.
Abhishek Banerjee
I really like to cook.
Abigail Breslin
I love to cook a meal for the so-called holidays. You always need the turkey. I like making a good BBQ brisket as well.
Action Bronson
'Molto Mario' was the show that sparked my entire interest in cooking.
Whenever I cook, I think of Spanish music, so I always have to listen to some sort of salsa. It gets your body going.
A lot of the television industry is so cookie-cutter. In general, there are so many shows that are easy and bland to watch. You can tune in at any time and know exactly where you are in the story arc because it's pretty much the same every week.
Adam Baldwin
I cook a little bit. I make a Hungarian dish called chicken paprikash that's out of this world. I'll give a heads-up to all of your readers that it doesn't have to be between Thai and Mexican every night. Toss some Hungarian in every once in a while. You will not be sorry. Good, solid peasant food.
I eat about two meals a day vegan, is my rule of thumb. When I'm traveling, all bets are off, but I don't cook meat in the house. I rarely cook eggs. I never use milk. But when I go out to eat for a special treat, I'll have some meat. But I know, personally, that's the best I'm ever going to do in my life.
I worked from 12 to 17, six years in a bakery. I was a pastry cook.
Cooking is the showy side of domesticity.
Protein was the most valued ingredient 250 years ago: It was the rarest thing. Now the rarest thing we have is time: time to cook and time to eat.
There are as many attitudes to cooking as there are people cooking, of course, but I do think that cooking guys tend - I am a guilty party here - to take, or get, undue credit for domestic virtue, when in truth cooking is the most painless and, in its ways, ostentatious of the domestic chores.
A good cookout ought to last at least six hours; if you haven't eaten and gotten full and gotten hungry and eaten again, you're doing something wrong.
My diet is mostly composed of whole-grain cereals, legumes, beans, lentils. Lots of cooked, baked, or steamed vegetables. Lots of spices like curcumin or cumin that help aid digestion. Some superfoods.
Even though Czech food is traditionally a bit heavy, especially for a climber, I can't resist some dishes: sveckova, for example, is beef in a creamy sauce with celery and dumplings. It's probably fortunate that I don't know how to cook it myself.
There is enough going on in Olympic year without having to do my own cooking and washing.
I always hated watching cooking shows where the chef would use ingredients that I couldn't get my hands on, cooking implements that I couldn't afford, recipes that I could never have access to.
As a self-proclaimed cooking disaster, I try to makes things that I think I can easily master.
I like having a duty. I'm a terrible cook, but when people come over, if I'm falling between the cracks socially, I can always run away to my job.
I am not a cook at all. It wasn't difficult to play a chef because it was not about knowing recipes. I just had to look comfortable in the kitchen.
Both my parents are wonderful cooks - my father looks like he has been in the kitchen his whole life.
When I play under bright lights on TV, the reflection off the dart barrel could be distracting. It's not high-tech stuff but I use the flame from the gas cooker at home to blacken the metal and dull them.
Thankfully, I'm lucky enough to be able to eat ice cream. I've got to have my cookies and cream! But I work out a lot, so I burn a lot of calories.
I have held the following jobs: office temp, ticket seller in movie theatre, cook in restaurant, nanny, and phone installer at the Super Bowl in New Orleans.
So my brain started ticking and I bought all my books from a cookbook shop, Libraire Gourmand in Paris. I bought them over the Internet and they sent them from France. I got the 'Larousse' in a box with 20 other books. I was pretty excited. It was like Christmas for 20 years.
I want to promote pastry. Pastry has always been in the background - it's always cooking, cooking, cooking on programs, and pastry has just been this thing at the end. I want to show people what we do.
My mom and dad are great cooks. We ate meals at the dinner table, as a family.
The way I like to cook is to have music going, usually jazz, and something in my hand, usually a glass of wine.
I think cooking should be an experience, not a chore.
I love food. I'm not a great cook, but I love to cook, and I like how different it is from writing.
When it comes to cooking, it's a skill you learn and develop.
My mum was the most wonderful cook and our house was always full of delicious food and interesting people. I remember dad entertaining the likes of Des O'Connor and Bruce Forsyth. But what really shaped my childhood were the amazing Jamaican dishes that mum produced so effortlessly.
Everybody's got the ability to cook. They just have to be shown.
My brother, a businessman, is the main cook in his home and my sister teaches cookery. Good food and good music were the mainstays of my childhood.
Think about your first kiss - if you did it and it was bloody awful, you might not do it again. It's the same with cooking - you start off gradually, you get your confidence, and you build on that. Don't be too adventurous to start with - learn how to cook one dish well.
To be honest, 'Ready Steady Cook' was a great opportunity, but I did compromise myself. I was stood there quizzing chefs on what they were doing when I knew exactly what they were doing and why.
