Top 161 Dish Quotes

America is the world’s engine but also its conscience. We are the petri dish of diversity and inclusiveness.

Poyha is a venison dish handed down from the Cherokee tribe. You can think of it as a meatloaf, which it is, or as a skillet of cornbread that some venison sneaked into, which it also is. Either way, it’s a simple and satisfying meal.

Everyone’s favorite breakfast dish can be prepared in a moment’s time with just a few ingredients and minimum effort.

When I lived in Greece and off the coast of Italy, I enjoyed a branzino dish so much that I created my own version.

Before I was married, I had never washed one dish or seen how you fried an egg or baking a potato.

I still love chips. Chips are still my favourite potato dish. I struggle not to have chips every day.

The visual aspect of a dish is so important; the shapes and colors and overall design have to strike the right mood and convey the right idea.

In Budapest, I always had questions. What is your signature dish? They, of course, said goulash. I loved it so much and now have to figure out a way to make it at home.

They say revenge is a dish best eaten cold, but for most people, by the time it’s ready to eat, they just don’t fancy it any more.

I don’t think there was ever a dish that changed my life. I certainly remember a constant series of things that I had for the first time and thought, ‘Where has this been all my life?’ One was brie. I mean, oh my God! One was my first soft-shell crabs.

I am so grateful that Rickey Smiley gave me the opportunity to do his morning show and ecstatic to be a part of the ‘Dish Nation’ family.

Life would pall if it were all sugar; salt is bitter if taken by itself; but when tasted as part of the dish, it savours the meat. Difficulties are the salt of life.

To me, Caribbean food is about fresh, seasonal produce – using what’s in season to create vibrant and great tasting food. The spicing is also important. A dish doesn’t necessarily need to be hot, but spice is important to the flavour.

I genuinely don’t like Los Angeles. L.A. is this little petri dish of lack of morality.

An ideal potato gratin will contain creamy and tender potato slices, topped with a crunchy, golden crust, and browned edges underneath and all around – a quality that requires good heat transfer from the dish to its contents.

As a card-carrying space nerd and NASA’s chief scientist, I love space movies, from ‘Star Trek’ to ‘Star Wars’ to my all-time favorite – ‘The Dish’, an Australian comedy that celebrates that first moment when Neil Armstrong stepped down onto the surface of our moon.

I cook a very exotic Hyderabadi rice dish called Hyderabadi biryani, which takes an entire day to cook, and the last time I cooked it was multiple years ago, but someday I’ll cook it again.

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.

I like to make bombueti, which is basically the South African national dish. It’s basically a South African curry shepherd’s pie kind of thing.

I love it when a few simple ingredients come together on a plate, and I think, ‘Wow, that’s a dish.’

My father, he made chili; that was probably his favorite dish to make.

If I were a customer, and I was given a dish with peppers, I would hate it. I also don’t like blood sausage.

I think, when I was younger, I was cooking to impress. Sometimes the dish would have 15 things on the plate. That’s cooking only for yourself. As you get more mature, you take all the superfluous things away, and you get the essential flavor. Now I cook for people, not for myself.

My grandmother would let me stand on a stool stirring gravy in a large roasting dish in front of a wood-fired stove at the age of six. She wasn’t worried about the whole health and safety stuff.

Parsley goes really nicely with everything. It adds a nice lightness; it wakes up a dish.

Of all the meals that represented British culture, perhaps none captured the imagination more than the Christmas pudding. It was the Victorians who firmly fixed the traditional plum pudding as a festive dish.

I listen to ‘deep dish house’.

Taleggio is the perfect cheese to melt over a warm dish.

It’s all about a beautiful table on Christmas day. I put out lovely napkins and napkin holders, and maybe put a wreath in the centre. I like to dish all the veg up into massive serving platters, for everyone to help themselves – it feels so abundant.

I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.

There is a dessert dish in Austria called Kaiserschmarrn – it’s kind of like a sweet raisin pancake with eggs and sugar. It’s definitely not something I can eat often, but if I’ve done well at a race, sometimes that’s my celebration treat!

My favorite Dominican dish to indulge in is anything with crab.

There are only two kinds of employees that I’ve run across in 30 years. There are ones that get results, and ones that make excuses. If you’re in that second camp, you’re not going to like Dish.

Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.

He looked at me as if I were a side dish he hadn’t ordered.

When I look at someone’s face, there’s something in my brain that just clicks – that breaks down their face into the elements that go into a caricature. It might be like the way a chef tastes a dish and can break down into elements what went into it.

I seek to lead a democratic Pakistan which is free from the yoke of military dictatorship and that will cease to be a haven, the very petri dish of international terrorism.

A movie set is like a petri dish for neuroses, you know? It’s just, like, egos and weird personalities and, more than anything, fear.

Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like we’re going to kick this up a little bit.

Biryani is a layered rice dish spotted throughout the Middle East and South Asia in countless variations depending on the region.

If you really love stuffing, wait until the turkey comes out of the oven, add some of the pan drippings to the stuffing, and bake it in a dish. That’s called dressing, and that’s not evil – stuffing is, though.

I may be the only person in the world who has my own embryonic cells growing in a petri dish.

Some years ago, I was fortunate enough to land a reporting job at ‘The Washington Post,’ which pretty much put me in a state of constant awe. Bob Woodward would dish up ice cream sundaes for anyone stuck working on the weekend.

The longer one lives, the more one realizes that nothing is a dish for every day.

By attracting attention to yourself, you distract people from the movie. Ideally, you like a movie to speak for itself. You don’t describe a song before you sing it or tell about a painting before you show it. You don’t reveal the recipe before you serve the dish. You taste it.

Cooking is like fashion. Always, I like to try to change. If I’m traveling in a different country – to Australia, the Bahamas, Budapest, Moscow – and I see a new ingredient, I like to try it in a new dish.

Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.

Even if you don’t have any dishes, you need a celery dish.

Not only is New York City the nation’s melting pot, it is also the casserole, the chafing dish and the charcoal grill.

What I do gorge on is sushi. This is the only dish I don’t mind overindulging in.

Teachers are not supposed to be repositories of information which they dish out. That is from an age when there were no other repositories of information, other than books or teachers, neither of which were portable. A lot of my big task is retraining these teachers.

My mother did a fried vegetable dish called ‘stuff.’ It’s fried potatoes and carrots. Then you add bell peppers, mushrooms and other softer vegetables. At the end you add onion. Then, you steam the dish with hot pepper cheese on the top and it melts down through the dish. It’s delicious. It’s wonderful.

I enjoy experimenting with food and dish out innovative food items as well.

My grandmother used to make the most incredible chicken divan, and my mom has carried out that tradition. It’s my comfort food. It’s amazing how you can almost taste the memories with a dish like that! And the more leftovers, the better.

War is not a petri dish to examine and analyze our emotions.

We go to Italy every winter, and my husband’s mother has a bingo party on Christmas. Every woman brings a dish: lentils, cavolo nero, tons of beans, polenta, every type of cheese, bruschetta, fresh vegetables, and local olive oil and wine.

We used to have prawn tempura: that was my mother’s favourite dish. But she had to go out to work instead of my father, so she couldn’t find the time to cook nice meals. So we ate more modern food: a lot of frozen and instant food. But I never complained about it to my mother.

I like to add something unusual to a dish.

My favorite dish is bibimbap, which is composed of various vegetables, steamed and pickled, and meat toppings over a bed of rice.

At our production company, the trademark dish – and this sounds particularly revolting – is curried pickled herring.

It’s stylish to have people over. But unstylish to make them bring food. It’s so tacky, making everybody appear at the door with a dish. Better to order in, use a caterer or bring prepared food into your kitchen.

I have found ways to kill this ever-present feeling of loneliness. I try a new dish and experiment with food, I’ll clean my cupboard, do the little things in the house, and I keep myself busy. I find things to do.

You’re thinking about a dish, you’re thinking about an ingredient, and in many ways, you end up becoming a naked chef in front of the customer, because what you put on the plate is you. It’s who you are and where you’ve been.

My grandmother had mango trees in her backyard when I was a child. So it’s always been an ingredient that I’m familiar with. It can be used in so many ways. My kids absolutely love it for a snack or in a savory dish.

New York has surprised me a couple of times. I was a snob about pizza, but I’ve found one or two places that allow me to forget deep dish for a while.

I dish the dirt out and I can take it. But why should my mother and children have to take it?

Why do otherwise sane, competent, strong men, men who can wrestle bears or raid corporations, shrink away in horror at the thought of washing a dish or changing a diaper?

Ramen is a dish that’s very high in calories and sodium. One way to make it slightly healthier is to leave the soup and just eat the noodles.

One of the smartest things you can do on ‘Chopped’ is to take one of those ingredients and make a pickle out of it, because almost every dish benefits from that. I’m feeling like those intuitions are becoming more natural.

My approach goes way beyond simply ingredients and techniques. Every dish has to have a story.

I can’t really cook, but the first dish I ever made was for my girlfriend, Eleanor. I made chicken breast wrapped in ham, homemade mashed potatoes, and gravy.

I only eat meat if I go to a nice restaurant and there is an exceptional dish, or if I’m at somebody’s home for a dinner, I’ll eat whatever is in front of me. Otherwise, I don’t eat anything that walks around and has a face.

If you use apple in one dish think of using citrus or something more neutral like vanilla in another. You constantly need to be challenging the tastebuds but not assaulting them.

I wrote a techno song about the four things I love in Germany to make myself happy, which are my grandfather, my two poodle pets, bread, and a strange but delicious Turkish dish called Doener Kebab.

A tender beef roast with a well-browned exterior is about as easy to pair with wine as a dish can be. You have your pick of just about any medium- to full-bodied red wine, from any place.

Everybody remembers Robbie Williams said I had a face like a satellite dish.

Every other piece of industrial design is a pot or a dish or something insignificant. But when you have a chair, it’s like a sculpture of a person: it’s alive. It’s big. You can’t miss it. It’s a ‘look at me!’ item.

The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into ‘I want to sign that dish and say I am the one who made that dish.’

Keeping your space clean is as much a part of the end result as the dish being tasty.

My signature dish – something I’ve been making since I was 10 – is angel hair pasta with shrimp and feta in a white-wine basil sauce with tomatoes, because it’s absolutely amazing.

I make a really delicious eggplant and squash curry that’s inspired by Vij of Vij’s Restaurant, a great chef and restaurateur in Vancouver. I like to cook that dish because it’s really simple, but the flavor is so pungent and intense that I feel like I’m a real chef whenever I create it.

I pride myself in figuring out how to elevate a dish with a little preserved lemon or, then, a sprinkle of Maldon salt.

Instead of standing in the way, technology is increasingly an enabler of emotion. A message at the wrong time at dinner can turn a gourmet dish into something insipid because of the interruption.

I enjoy watching talented cooks bringing together ingredients into a fabulous dish.

Us players are supposed to dish it out for 90 minutes.

Are we still a country that takes risks, that innovates, that believes anything is possible? Or are we a country that is resigned to whatever liberty the government decides to dish out?

Macaroni and cheese was my mother’s special dish. She’d also make jambalaya and dirty rice and bake a ham that would be incredible. And greens. But if you were looking for vegetables and healthy things, there weren’t a lot of those.

Simple ingredients, treated with respect… put them together and you will always have a great dish.

Easy-to-grip handles are particularly important when a dish is hot and filled to the brim. The last thing you want is to grab skimpy handles with thick oven mitts and have the whole thing come crashing to your kitchen floor.

When I cook for my family on Christmas, I make feijoada, a South American dish of roasted and smoked meats like ham, pork, beef, lamb, and bacon – all served with black beans and rice. It’s festive but different.

My favourite dish is pollo ajillo; my favourite drink is a good Rioja with it. And as for my favourite music, oh God – there’s so many things I like. Well, I’d say it’s ‘Walk of Life’ by Dire Straits.

As chefs, especially pastry chefs, your creativity plays such an important part in your daily work. We truly do have a blank canvas to work with every time we create a new dish.

Every time I feel like something is missing from a dish, I think, ‘Oh, I know, I’ll add a pinch of dry ginger.’ If it’s not salt and it’s not vinegar, it’s probably missing dry ginger.

Rajma chawal is my all-time favorite dish.

When I was 27, if I didn’t put 15 things in one dish I wasn’t happy.

The only thing that counts is if you know how to prepare your ingredients. Even if with the best and freshest ingredients in the world, if your dish is tasteless or burnt, it’s ruined.

I love anything paneer! Our family favorite, however, is ‘Dal Dhokli,’ a quintessential Gujarati dish of bread dumplings and lentil soup. That’s the big meal of the week typically prepared by my mother on Sundays.

‘The Dish’ has been an amazing experience.

I won’t eat past when I’m full. I think that’s the problem some people have, they like a dish so much that they’ll eat until it’s completely gone and feel sick after. Me, if I feel full, ready, comfortable, I’ll stop.

Another method of eating burning coals employs small balls of burned cotton in a dish of burning alcohol.

I was eating in a Chinese restaurant downtown. There was a dish called Mother and Child Reunion. It’s chicken and eggs. And I said, I gotta use that one.

One restaurant I visit without fail, whenever I’m in the Bay Area, is the Boulevard at 1 Mission Street, a few strides from the waterfront. It has excellent food and wine very much in the modern California style, but I go there less for any one dish than for the pleasure of dining with the restaurant’s chefs.

I love Indian food, and my favourite dish is dal rice.

I don’t like cooking and don’t cook until I am forced to. Then I expect everyone around to appreciate what I dish out.

My signature dish is seafood lasagne – massive king prawns, smoked haddock, cod and a white sauce.

My favorite dish is brown rice with lentils, roasted red and yellow peppers, and fennel, with a sweet potato and a salad on the side.

If I use the word ‘khichdi’ in my novel, I don’t have to get into the trouble of explaining that it is a dish of rice and lentils. My Indian readers know it.

I love fish soup. Its a deeply satisfying dish. You can use almost any fish for this apart from the oily ones.

Your idea of that dish has evolved, and if you’re a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.

I love The Cheesecake Factory, especially the chicken marsala. I almost always pick that dish; it tastes unbelievable.

Peter Crouch has been my hero for fifteen years, Maya Jama is a superstar and I am a mild-mannered bandleader with a motley troupe of absurdly talented musicians at my disposal – if those aren’t the ingredients for a delicious post-football entertainment dish then we’re all doomed.

Have you ever booked multiple restaurants so you could decide on the night where to go? Complained about the price of a dish that you loved? Ordered a coffee to use a cafe’s wi-fi for half a day? If you said ‘yes’ to any of those, chances are there’s a restaurateur out there who’s hurting a little because of it.

We are the poorest and weakest state in the world, occupying the lowest position in international affairs; the rest of mankind is the carving knife and the serving dish, while we are the fish and the meat.

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.

My favourite dish is from Congo, the native country of my father. It’s called Poulet a la Dakatine and is made from chicken, peanut butter and spinach.

If you want to truly take in the subtleties and detail of your favorite records, then enjoy them the same way you would a movie. Make music an event, not a side dish.

Whenever we create dishes, we work very carefully and ask ourselves, ‘Is there anything on the dish that really doesn’t make the dish better?’ Then we eliminate that. We try to stay very focused on really showcasing everything on the plate so nothing gets lost.

I remember one of my writers on ‘Weeds’ got a new apartment and didn’t get cable or a dish. He just hooked his computer up to the TV. I was like, ‘This is it. This is how it’s happening.’

In my home I tend to eat a very simple version of what we cook at the restaurant, which is vegetable-oriented, with a little bit of fish and very little meat. For instance, a dish in my home could be steamed spinach with spruce, where I take a spruce branch and put it in the pot and that infuses into the spinach.

I am a pure vegetarian and my favourite dish is jacket potatoes.

I never try to marry more than three flavors in one dish.

A dish should have flavor, texture, appearance and smell, but I’m doing it differently. We take Chinese food, play with your sentiments, memories of it, and then take you to the border; you won’t fall over the edge, but you get excitement.

It seems to me that election season is just a Petri dish for anger and cynicism.

There are days when I literally have to eat 17 plates of food – it’s intense. It’s about moderation. You just need a few bites to get the gist of a dish.

People think I’m consuming all the time, based on my Instagram feed, but I know how to eat and how to pair. I might post the heaviest osso bucco of all time, but I’m not showing the carrots I’m having on the side rather than having a whole other big dish of something.

Although the general format of a reality show requires judges to dish out the nastiest criticisms possible, we are only human, after all. Sometimes emotions get the better of us and you just can’t help but get attached.

I found great rewards in cooking a dish and feeding it to someone. It was a means of communicating. I was giving part of my talent or my gift and sharing it with somebody, making somebody happy. And it gave a lot back to me, and I wanted to do more and more.

I want every dish to be a ten.

Meetings should be like salt – a spice sprinkled carefully to enhance a dish, not poured recklessly over every forkful. Too much salt destroys a dish. Too many meetings destroy morale and motivation.

One of the Sunday newspapers asked me to make my favorite dish, and they photographed me holding it in the kitchen. It was roasted salmon with roasted vegetables. That’s not cooking; that’s putting things in a pan. It looked quite nice, but I’m not saying it was good.

I look at making records like you make a dish. A culinary experience. The way you throw in a tambourine, it’s like spices or herbs. The main part of the song is the stock.

Cooking in Japan is regarded as an art, like music or painting. Every dish has a reason, including the garnishes. This is cuisine with philosophy, and the apparent simplicity belies centuries of culture.

I’ll try anything, but the pig testicles in Taiwan were a little much. Eh, it wasn’t half bad. There was this one dish I had there, the translation is, ‘The Monk Jumps over the Fence.’ It’s a fish dish with all these spices. It was beautiful, man – it was poetry. It had a whole story.

In Spain, we mainly use red plum tomatoes, but it is always fun to experiment. Try using a mix of colors or substitute green tomatoes for plum next time you make a tomato dish.

I dish the dirt out, and I can take it. But why should my mother and children have to take it? In 20 years, I have taken any number of stories, most of which are not true, without a murmur of complaint. But some stories you have to draw the line and say No.

Gravy is the simplest, tastiest, most memory-laden dish I know how to make: a little flour, salt and pepper, crispy bits of whatever meat anchored the meal, a couple of cups of water or milk and slow stirring to break up lumps.

Zucchini fritters arent a dish Im ever inclined to make. They take the watery, bland summer staple to an all-time low, shredding the squash to oblivion and weighing it down with a stodgy mix of flour and eggs.

It’s quite true to say that if you work with marvellous fresh ingredients, the simplest dish is taken to another level.

In the kitchen I just do all the normal stuff – roast dinners – Christmas dinner is probably my signature dish. Nothing baked, though. I just do boring family stuff.

If kids cook with you and participate with you, to me that makes them more apt to eat the food. They feel like they made the dish; they want to taste it. It’s special, It’s an effort.

One thing that’s nice about writing a book about food is – unless it’s from a specific place – you can revisit things easily by preparing the dish. The sensory detail that comes from interacting with that is something that can be recreated pretty easily.

I did enjoy cooking, I still do really enjoy cooking – I make a nice salmon dish, and I’m a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.

I make sure to eat dishes made in olive oil, whether virgin or extra virgin; the dish has to be made in olive oil. I believe it’s the healthiest oil that you can consume to stay fit.

Although the skin on ginger is edible, it lacks flavor and, depending on how you plan to further process the ginger, can also lend an unpleasant texture to a dish.

I am not very convinced with having a signature dish. The whole point of being a chef is going to a new place, adapting and curating a new menu as per the culture and community.

I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.

The crown of lamb has always been a quintessential Christmas dish, and growing up in India, we would read about lamb when learning about the holiday.

With the combination of spending a fair amount of time on planes, having twins that go to elementary school, and generally living a lifestyle that is pretty high-stress, I have been known to run myself down quite easily, so I am pretty much a petri dish for germs, colds, and flus.

Success without honor is an unseasoned dish; it will satisfy your hunger, but it won’t taste good.

So much of our lives are defined by habit or what the guy next to us is doing, never wondering and knowing who and what we support with our actions, from the detergent Mom always used, to my favorite dish I make… A lot of my life is unexamined habit.

But the first dish I ever learned how to cook outside of like family things was a dish called chicken bianco, white wine and chicken, and it was served over rice, like peppers and onions or something. It was super simple, but I was very impressed with myself.

I like cooking but I don’t know much and whenever I enter the kitchen, my mother sends me out! Because whenever I try a dish from a book, it comes out bad.

Oh, the first dish I learned to make, I think I was about 10 years old, I made my dad spaghetti and broccoli for dinner when he got home from work, and it was, like, a surprise.

If you can’t think like an onion or a carrot or a tomato, you may be a technician, but you won’t understand what you’re doing, and your dish will be flat.

I like wrestling the bigger guys, personally, because I can lay into them harder, and they can dish it back out.

I have an impressionable palate. A well-worded menu or beautifully presented dish excites me. I get a great deal of pleasure just thinking about food.

But understanding the complexities of the ramen menu is an equally tricky feat for a foreigner. Both regional and stylistic variations apply to each menu. Add to that the spin that each particular ramen chef puts on his dish, and you rarely know what you are going to get.

I’ve always done 20 things at once. It’s my way of staying alive, not to keep one dish cooking, but several dishes going. And I’m pretty organized.

I don’t like to eat the same dish every day, so I read very different things.

I know how I like my food. I like it spicy, salty, sticky, crunchy, juicy, oozy – basically any dish you know and love, jacked up to a bordering-on-socially-unacceptable amount of flavor.

I definitely dish advice out more than I get it.