I love watching a single pork chop seasoned with garlic and shallots cook and see the fat bubble around it.
Alex Guarnaschelli
My wife and I use a lot of garlic and rosemary with roast lamb. It has to be New Zealand lamb. The domestic variety is too gamy, in my experience.
Alfred Molina
If I've gone to the market on Saturday, and I go another time on Tuesday, then I'm really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. It's effortless.
Alice Waters
My mother was making $135 a week, but she had resilience and imagination. She might take frozen vegetables, cook them with garlic, onion and Spam, and it would taste like a four-star dinner.
Andre Dubus III
Peppers, garlic, hazelnuts and brazil nuts make my mouth, tongue and eyes swell and itch within minutes of eating them.
Andrea McLean
I really love Indian food, especially if you can get it spicy. Any food you can get spicy I really love, and Indian food is just so flavorful: a lot of onion, a lot of garlic.
Andrew W.K.
What strikes me, the more I cook, is that the best recipes are ones where the basic anatomy is so sound it will survive multiple adjustments. When a recipe has good bones, you can change the seasoning, double the garlic, swap lime for lemon, and it still turns out delicious.
Bee Wilson
I bashed myself. I cut myself. I caught on fire. I fell: I had been myopically focused on peeling garlic, and hadn't noticed a bin of beef at my feet until I walked into it.
Bill Buford
The 'classic' pig is inspired by northern Italy. It is made up of meat and fat, rosemary and garlic, salt and lots of black pepper.
The food in such places is so tasteless because the members associate spices and garlic with just the sort of people they're trying to keep out.
Calvin Trillin
Doing the weekly shopping, I stock up on stir-fry kits, Amy's meatless burgers, and armloads of onions and garlic. I put onions and garlic in everything.
Carrie Underwood
I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.
Cat Cora
I'd like to be reincarnated as a French tart. They're so beautiful and delicate - they're like my opposite. I'm more of a comfort food: goat cheese with garlic.
Cecily Strong
Usually I'll just eat popcorn, but if theaters would sell me goat cheese and garlic with Triscuit crackers, I'd give them all my money.
Garlic oil is one of my favorite things on the planet. You can roast 20 cloves of garlic in oil and use it in everything - you can even slide those soft whole cloves into a dish of hot mashed potatoes.
Chrissy Teigen
I make a great lasagna. I also like making piccadillo. It's a Cuban dish with ground beef, tomato sauce, garlic and olives served over rice, with plantains. My ex-husband and all my boyfriends love it.
Christina Milian
Lame blades can dull relatively quickly, so after slashing several loaves the blade won't slice through the dough with tremendous ease. (When this happens, don't throw it away - it's still sharp enough to score duck or pork skin, or shave paper-thin slices of garlic and chives, like a hot knife through butter).
Claire Saffitz
Hearty soups with relatively long cook times like minestrone, for example, are chock-full of aromatics and flavor-lending ingredients like bacon, onions, and garlic. These infuse the water with their flavor and produce a clean-tasting broth all on their own.
There's no doubt a bit of chicken in a creamy mushroom sauce with a side order of garlic mash will put a smile on your face.
Claudia Winkleman
Vulgarity is the garlic in the salad of life.
Cyril Connolly
My favorite way to cook is to look in my cabinets and see what I have. That's the most fun. 'I don't have tomatoes, but I have this chili-garlic sauce from the Asian grocery store. Let's throw that in there and see how it affects my beef barley soup!'
The fashion industry isn't merely content to encase my meaty flanks in skintight denim. Oh, no! That denim also has to be white, a color that attracts ketchup, wine, garlic aioli, and any other foodstuffs I might otherwise be able to enjoy if I wasn't wearing ridiculously tight pants.
I had a meal in Pizza Hut and the waitress told me I didn't need to pay. So I decided to be a bit cheeky and ask for more pizza and garlic bread.
It's important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper will also enhance the flavor.
I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.
All Southern cooks have tried their hands at shrimp and grits, and each one has his or her own version of the dish. My mom used to season her shrimp with garlic and onion and just prepare the grits with a little salt and pepper.
If I'm feeling nostalgic, the first thing I do is open a packet of spaghetti, olive oil in a pan, garlic, a little bit of chili, a sprinkle of fresh parsley, and that's it. It reminds me of my mum.
For creamy sea urchin pasta recipes, the typical process is to saute garlic, shallots, and chilies in olive oil, then add the pasta and pour in a sauce made from raw sea urchin roe blended with softened butter or heavy cream.
My mornings go by so fast I forget breakfast. Lunch - that's turned out to be my biggest meal. I like tuna fish with low-fat mayonnaise and celery, egg whites and garlic. It's delish.
My plat de resistance is potato salad with garlic and olive oil which we press from the olives from my trees in the grounds of my home near St Remy de Provence. I have four hectares and take the olives down to the local community press at Maussane les Alpilles. I don't produce big quantities; it is just for the family and friends.
Hatred, for the man who is not engaged in it, is a little like the odor of garlic for one who hasn't eaten any.
I was a hostess, a waitress, a cafe manager, and a prep chef. For one job, I had to wear a hat shaped like a head of garlic.
My favorite is Steamfresh broccoli with just a hint of garlic salt.
I panicked when my son, Jett, stopped eating baby food. He's only two, but his food vocabulary is fantastic. He likes my baked tilapia and string beans with chopped garlic. But he really likes pizza. Sometimes every inanimate object to him is pizza.
The only advice I can give to aspiring writers is don't do it unless you're willing to give your whole life to it. Red wine and garlic also helps.
Onions, along with leeks, garlic, shallots and scallions, make up the allium family of vegetables, which can have beneficial effects on the cardiovascular and immune systems, as well as possible anti-diabetic and anti-cancer effects.
After waking up, I take my vitamins and eat fruit or, sometimes, bread with garlic, which is good for your health.
I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.
I do a chimichurri sauce with garlic, parsley, olive oil, and red and black pepper. You just mince the garlic and the parsley and mix it all together. Brush a little of that on a steak and it kicks it up, like, 10 notches.
After a day of writing, I love nothing more than to go into my kitchen and start chopping onions and garlic on the way to cooking an improvised meal with whatever ingredients are on hand. Cooking is the perfect counterpoint to writing. I find it more relaxing than anything else, even naps, walks, or hot baths.
I think any man can be won over by being fed my Chicken with Roasted Garlic, Pancetta, and Rosemary.
A lot of people are kind of snobby about garlic powder and onion powder. I happen to love them.
I lived with a ninja once: a black guy with dreads who smelled like onions and garlic. He had a magic sword. Whenever you touched the sword, he knew about it. I don't know how.
The most overrated ingredients are garlic and extra-virgin olive oil. With garlic, it's personal; I have never been that big of a fan of its flavor. As for extra-virgin olive oil, I do use it quite often but its ubiquity serves to overshadow many wonderful oils like pistachio, walnut, argan and even grapeseed.
A box of spaghetti can take seven minutes to cook, and you can make a sauce at that time with perhaps garlic, olive oil, and zucchini. Then you've got yourself a complete meal. The whole thing shouldn't take more than half an hour.
They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman's octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.
I'm particularly fond of boned chicken breasts with a little garlic under the flesh and cooked in a casserole for 40 minutes with a jar of olives, some cherry tomatoes and a spoonful of olive oil.
One summer, when I was on break from architecture school in Tijuana, my aunt gave me a summer job cleaning up and peeling garlic, and I got to see her in her element. She was so passionate and such a good teacher, I decided to quit architecture school and go to culinary school in Los Angeles.
Escamoles have a cottage cheese-like consistency and have a buttery yet slightly nutty flavor. They are usually served sauteed with butter, garlic, and scallions for making soft corn tortilla tacos.
When you're in Portuguese-African Brazil, or Lisbon, or Mozambique, sometimes piri piri is used as a condiment. Sometimes piri piri is just spices from a jar, and sometimes it's made with garlic, olive oil, cilantro, parsley, and some light chilies.
