Top 222 Dishes Quotes

Of course, I will continue to share my favorite Southern recipes, just like my mama, grandmother and family shared with me over the years. And now, I’ll be adding a little bit of a lighter touch to some of these wonderful dishes.

The intense aroma and warmth fresh ginger adds to dishes is irreplaceable. The heat found in ginger is attributed to a chemical it contains called gingerol, which is closely related to the capsaicin found in hot peppers and the piperine in black pepper, but is much milder than the two.

I don’t like when people put their dishes in the dishwasher without scrubbing them properly because it comes out with those little white dots and then you can’t get those out. And you have to rewash them.

My maternal grandmother, a.k.a. Nanny, wasn’t much of a cook. As a kid I remember her making only a handful of things, mostly dishes with Ashkenazi Jewish origins like kasha and bowties (which, for the record, only my dad liked).

I’ve always enjoyed doing dishes. Maybe it was the fashionable yellow gloves that I loved so much. It’s weird, I know, but I find cleaning cathartic.

My wife says to do the dishes, and I’m like, ‘Yes, baby. I can clean up.’

I find myself dreaming of doing normal things – like staying home and washing dishes.

I have a great love for cuisine, so I’m always interested in local food, and there are so many interesting dishes, spices and ingredients in India.

In my bachelor days, I had a small upright piano in my kitchen. It cost £10 from eBay plus £70 delivery. It was because I’d seen an old photo of Tom Waits – with dirty dishes, empty bottles, a hot plate, a coffee machine and a piano strewn with lyric sheets – and fallen in love with it.

I have the distinct feeling that when I’m old, and I look back on my life, my thirties will be one huge blur. There’s a lot that gets neglected: exercise, dishes, laundry, my poor garden. I try to prioritize the important but non-urgent things over the unimportant but urgent things.

I don’t like turkey. I mean, I do. But I don’t like it on Thanksgiving. I don’t need it. There are about 20 other dishes that get put on a table or a counter or that stay warming on the stove that I’d rather eat than turkey.

I enjoy cooking, but stick to modern dishes.

When you grow up with a mother who has to wash dishes and clean hotel rooms, you know the importance of having a job, and you can’t be without a job for any length of time, or you will be without anything.

I started singing in coffeehouses when I was still in high school, in Santa Barbara. I took a job washing dishes and busing tables in the coffeehouse, so I could be there, and would beg permission to sing harmony with the guy who was singing onstage. That was the first time I ever got on a stage in front of people.

A plate of food has to have balance. For example, a mild fish like skate mustn’t be overwhelmed by the side dishes. They should have personality and color, but they also have to be subtle.

Some people put Marmite on all sorts of dishes – I don’t mind dropping a teaspoon into a pot of stew – but it’s something I like to eat at home, on the sofa. I have to stick the jar right at the back of the cupboard or I’ll eat six slices of toast in one go.

The basic function of popular music is to create an environment for courting, lovemaking, and doing the dishes. It’s useful because it addresses the heart in the midst of all these activities, and it will always be useful in this very important way.

If I ever own a restaurant, I will never allow the waiters to ask if the diners like their dishes. Particularly when they’re talking.

I was logging 15-hour days, sampling food every minute. I had access to these amazing dishes, and it was easy to lose sight of how quickly the bites added up.

When I was at the Cordon Bleu things took hours and hours and hours to make. And they were beautiful dishes – and I know how to cook that way – but I was like, ‘no one is cooking like this.’

I worked in a coffee shop called Buzz Cafe in Oak Park. I started when I was 14 or 15, washing dishes, and then I became a barista and sometimes waited tables. It was an artsy scene.

I was born with a beard. We’re quite hairy down in Latin America. We don’t have to use sponges when we wash dishes. We just use our baby beards.

I do the dishes every night – other people volunteer, but I like the way I do it.

Cooking certain dishes, like roast pork, reminds me of my mother.

Some of the best dishes I can remember are from my childhood. Sometimes, whenever I want to feel like a kid again, I just whip them up for the family.

I love creating new things. It’s difficult to be creative once a restaurant’s open. People want the same dishes. For me, the creativity is in opening a new place and starting a new menu.

I love dishes and house things so I kind of lost it a little bit on the house ware. One-thousand thread-count sheets, that’s what I indulged in.

I’m friends with Igor Yanovsky from when we played together at PSG and he suggested a few Russian dishes to me. I really love borsch!

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.

My husband and I have, in some ways, a non-traditional relationship – especially when it comes to domestic duties. He does most of the cooking, dishes, and laundry, while I do most of the yard work. I love to mow the lawn! And I take great satisfaction in planting and pruning.

I can make a couple of good sandwiches: tuna salad and chopped egg salad. And Greek bean soup. I was a cook for my old Zen master for many years. So there were two or three dishes that he liked, you know. Teriyaki salmon, a few things.

My roots are from Iran and so, I cook Iranian dishes that have been passed down the generations in our family. I was born and raised in India and enjoy cooking Indian food, too.

We don’t put gender roles on our marriage and our relationship. If I’m working a lot and Cory’s home, he will put Cree to bed, and if dishes need to be washed, he will wash them. So it’s not like, ‘Oh, I’m going to wait until my wife gets home, and she’s going to be doing all that.’

I had my first French meal and I never got over it. It was just marvelous. We had oysters and a lovely dry white wine. And then we had one of those lovely scalloped dishes and the lovely, creamery buttery sauce. Then we had a roast duck and I don’t know what else.

Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece.

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 love Korean food, and it’s kind of like home to me. The area that I grew up in outside Chicago, Glenview, is heavily Korean. A lot of my friends growing up were Korean and when I would eat dinner at their houses, their parents wouldn’t tell me the names of the dishes because I would butcher the language.

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

My first job was washing dishes in the basement of a nursing home for $2.10 an hour, and I learned as much about the value of hard work there as I ever did later.

Growing up, I was aware of the kids-don’t-like-vegetables trope, but it didn’t make much sense to me. I never had any choice; all the traditional Iranian dishes my mom cooked teemed with herbs and vegetables.

Some nights, a romantic dinner can be killed by having to do dishes afterward, so it probably suits you better to go out for dinner. But I love cooking and always have.

Once you start thinking of different dishes in terms of how they’re heated, you quickly realize that the key to successfully pulling off a big meal is to diversify. If you plan on five casseroles and a turkey, you’re gonna run out of oven space. Don’t do it!

Like most people, I cook about a dozen dishes, over and over again, and to stretch the menu has meant stretching my competence to breaking point.

My work is my passion so it’s impossible to imagine doing all the things I love if I couldn’t see – riding my bike, reading an autocue or preparing dishes.

In 2011, I contributed an essay to Tin House, ‘The Dark Side of Dinner Dishes, Laundry, and Child Care,’ talking about women writers I felt had fallen off the map.

I’m all about creating fun, new ways to enjoy the delicious dishes left in my refrigerator.

I had started to feel that somewhere in the second half of the 20th century, the idea of page-turning as a good thing had been lost. You were getting books that were the equivalent of absolutely beautifully prepared dishes of food that didn’t taste like anything much.

Guys should be doing laundry, doing dishes.

Greek yogurt with some olive oil stirred in can transform many dishes.

My mother never threw anything out. If there was a sliver of a tomato, it was in the refridge. I would come in with my friends, and Mom would say, ‘Want something to eat?’ In 20 minutes, there was four, five dishes to eat.

I visited those friends who’d just had a baby, and she was washing dishes and he was cleaning the house, and I burst with happiness. And in their minds, they were in this terrible domestic rut.

I can make eggs. I can do a quesadilla. But the last thing I want to do when I come home is cook and clean up dishes. I’m not that domestic a girl.

I think everyone has experienced those boring arguments about whose turn it is to do the dishes.

So, I’m lying on the couch and Laura walks in and I say, ‘Free at last,’ and she says ‘You’re free all right, you’re free to do the dishes.’ So I say, ‘You’re talking to the former president, baby,’ and she said, ‘consider this your new domestic policy agenda.’

I do the laundry. I do the shopping. I do the dishes.

What people eat is not well documented. Food writers prefer to focus on fashionable, expensive restaurants whose creative dishes reflect little of what most people are eating.

Going to Southeast Asia for the first time and tasting that spectrum of flavors – that certainly changed my whole palate, the kind of foods I crave. A lot of the dishes I used to love became boring to me.

These songs are old friends I have entertained myself with when I’m washing the dishes, driving to the store and walking down the aisles. The ones that you sing when you’re driving in the car and as a singer you always go back to them.

I enjoy going for brunch at Granger & Co. in Notting Hill and having my all-time favourite: poached eggs and avocado on toast. I love the aesthetic of the space and the fresh, modern approach in the dishes.

By the time I left the bar, I was 30. I was a dishwasher. They call it a bar-back, but essentially, I washed dishes for a living. I had no high-school diploma, I had no agent, and my literary successes were non-existent… but it was the only thing I ever wanted to do, so I did feel trapped.

The people there are so warm, and I tasted many delicious dishes in Madurai.

Extracting the meat from a whole crab is a time-consuming job – picking all the meat out of the legs, claws and body, double-checking for bits of shells, etc. But the flavour makes it worth it, and you get the additional bonus of the crab shells to make a flavourful bisque or stock as a base for other dishes.

I’m always gonna be crazy about dishes in the sink. Crazy! Because it’s a sign of disrespect. It says that you think someone else is going to clean up after you: that you’re not prepared to do it yourself.

I cook rarely, but I’ve kind of got two or three dishes that I stick to. I do a great sweet potato and lentil curry.

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.

Really, I don’t know what I’d do with myself if I retire. Wash dishes?

All my dishes are engineered.

Most cooks try to learn by making dishes. Doesn’t mean you can cook. It means you can make that dish. When you can cook is when you can go to a farmers market, buy a bunch of stuff, then go home and make something without looking at a recipe. Now you’re cooking.

Simple ingredients can be used to make elegant dishes with just a little extra attention to detail.

When I was waiting tables, washing dishes, or mowing lawns for money, I never thought of myself as stuck in some station in life. I was on my own path, my own journey, an American journey where I could think for myself, decide for myself, define happiness for myself.

You know how someone – something – surprises you. You wake up a little bit. That’s done through Chinese cuisine – for example, through dishes of artifice. That’s a whole sub-tradition in Chinese cuisine. To create a dish that comes to the table looking like one thing but actually is something else.

Family dinner in the Norman Rockwell mode had taken hold by the 1950s: Mom cooked, Dad carved, son cleared, daughter did the dishes.

My parents paid me small amounts for cleaning my room or cleaning the dishes and stuff, but I never really had a real job before I started on my professional tennis career.

I was 18 when I first started working at a restaurant. I was a dishwasher. I only got the job because I wanted to go to Ibiza for vacation, and washing dishes was the only job I could find.

I’ve always had a great work ethic, even when I was washing dishes.

Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you’ll know without thinking about it how hot the fire is.

I washed dishes so I could make movies. it was never a way for me to make money.

People see me on TV two and three times a day, and see me cooking all these wonderfully Southern, fattening dishes. That’s only 30 days out of 365. And it’s for entertainment.

I have this concept that I call ‘Combo Meals.’ The idea is that I start with the kids’ meal and then add a few more ingredients, and it becomes the adult meal. This way I’m not making two entirely separate dishes. I’m just simply adding on to what I’m already making.

Do you know what you call those who use towels and never wash them, eat meals and never do the dishes, sit in rooms they never clean, and are entertained till they drop? If you have just answered, ‘A house guest,’ you’re wrong because I have just described my kids.

My success rate is about 80 percent. Two of ten dishes won’t work.

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’m a pasta girl, and I like dishes that are easy, one-pot dishes that are really quick.

No one raps about food like I do. I rap about fine dishes – like, all kinds of things that only real chefs and real foodies are going to know about.

I don’t like to cook by recipe. I like being original, trying out ideas, putting together my own dishes.

My flight time is important to me; I actually prefer a longer flight to a short one. That way I have time to read a book, watch movies, and think about new dishes.

I served in the Army. I worked at blue-collar jobs. I washed dishes and bused tables.

You always have to be ready. When I’m washing dishes, I have to have a towel ready so I can dry my hands and push the record button on my phone.

Everything I do is about Chinese culture. My dishes have to symbolize something because they taste better when people understand.

Novelty is the universal cry – novelty by hook or by crook! It is an exceedingly common mania among people of inordinate wealth to exact incessantly new or so-called new dishes.

If you don’t wash dishes properly, you will get ill. And you will lose friends because they’ll come to your house, you’ll give them tea in a filthy cup, and they’ll never see you again.

You can make sure your kids make their beds and hang up their clothes and put their dishes in the dishwasher when you’re the one calling the shots. So, parenting alone, for me anyway, I think is almost easier, being single.

I like stuff designed by dead people. The old designers. They always got it right because they didn’t have to grow up with computers. All of the people that made the spoon and the dishes and the vacuum cleaner didn’t have microprocessors and stuff. You could do a good design back then.

Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.

The Momofuku Culinary Lab started as a space where we could focus on creating and innovating. I didn’t want us to worry about working on projects in a restaurant; there are just too many distractions in service and running a kitchen to be able to focus on creating your dishes.

I love to cook, and my wife loves to cook. Sometimes it’s the appeal of the simplest of dishes – things you’ve grown up with in your life. Your emotional memory – something that not only affects your taste buds but that you’ve got an emotional attachment to.

One of my favorite dishes in the world used to be steak tartare, which is raw ground beef seasoned and then served.

You can find fine dining in Singapore but there’s also a wide spread of local dishes available. In Singapore, I prefer to try the local bites.

Pressure is an emotional paralysis. It’s hard enough to do the dishes when you’re feeling pressured, let alone make a movie.

While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.

The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.

Washing dishes as a 17-year-old in an Oxford college and seeing the privileged lifestyles of the undergraduates there convinced me that a system that allowed luxury for the few at the expense of the many needed to be challenged.

One of my favorite dishes, absolutely from my childhood, was something my grandmother made, on my mother’s side. It was a shepherd’s pie, and I really adored that.

My interest in words and literature is always changing. And every day of work is different, and it doesn’t feel laborious in the way that, say, washing dishes did. I’m quite happy to be doing what I’m doing, and I feel very lucky.

If your mom asks you to do the dishes, do not pull out your pirate attitude. But if someone tells you you’re not good enough, says your dreams are too lofty, or claims there is no room in showbiz for a dancing violinist – well then, by all means, pull out your eye patch, my friend, and take to the high seas.

I’ve worked everywhere. I worked in a warehouse packing surf supplies, a restaurant washing dishes, in retail, and I was a ‘sandwich artist’ at Subway.

Experience, which plays such an important part in culinary work, is nowhere so necessary as in the preparation of sauces, for not only must the latter flatter the palate, but they must also very in savour, consistence, and viscosity, in accordance with the dishes they accompany.

I fell asleep once while washing dishes. I hallucinated prolifically – like, squirrels knitting whole sweaters! It was like my dreams inserted themselves in my waking life.

I am a gourmet. I cannot stay away from my favorite dishes.

To wash dishes is not the same as a guy running a numerically-controlled machine. That guy running a numerically-controlled machine is going to get a higher level of pay because his training is higher, and he should get a higher level of pay.

Even the mundane task of washing dishes by hand is an example of the small tasks and personal activities that once filled people’s daily lives with a sense of achievement.

The podcast most likely to encourage you to fully appreciate your food is the episode of BBC World Service’s ‘The Food Chain’ in which Antonio Carluccio talks to Emily Thomas about his life in five dishes.

Food is a passion for me, especially Italian cuisine. I prefer to have somebody cook for me, but I can do some very nice pasta dishes.

‘Never do the dishes without music,’ my brother Mark once advised me – the same brother who once ate a spoonful of refrigerated dog food to escape his turn at the kitchen sink. And really, it may be the most sensible advice I’ve been given.

Washing dishes gave me the sense of empowerment and feeling that I control my destiny.

I went into science, ending up with a Ph.D. in cell biology, but along the way I found out that experimental science involves many hours and days and nights of laboratory work, which is a lot like washing dishes, only a little more challenging. I was too impatient, and maybe a little too sloppy, for it.

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.

I love making dishes that my mother used to make.

I’m really trying to respond to the foods that are in the stores and just pulling the things that are the very best and cook what looks beautiful and is seasonal. That’s the way to go. I love going to the grocery store and the market. None of it’s drudgery for me. Washing dishes is the drudgery.

Black glutinous rice works in both savoury and sweet dishes. It’s a popular pudding rice in south-east Asia, where you’ll often come across it cooked with water, coconut milk and a pandan leaf.

The best time to plan a book is while you’re doing the dishes.

I’m a big foodie. Hyderabadi cuisine is amazing, and the kind of mutton dishes available at some restaurants in the Old City is incredible.

My mom is an OK cook. She’ll skewer me for saying that openly, because she claims to be a very good cook. She can make about, I don’t know, 10 dishes, I think, which is four dishes more than I can make.

I really feel sorry for people who think things like soap dishes or mirrors or Coke bottles are ugly, because they’re surrounded by things like that all day long, and it must make them miserable.

Do I post pictures of my overflowing laundry basket or the dirty dishes by the sink? No, I’ll probably post a pic of the finished meal looking pretty. We’re all skewed in what we show.

I’ve put my whole heart into cooking dishes that I am passionate about on ‘Girl Meets Farm’, and this has been met with such great support from the whole team and the Food Network and now our viewers.

Yes, I am a judge on ‘MasterChef,’ where I taste thousands of dishes, and yes I am a trained chef which has had me commanding some of the biggest brigands a kitchen has ever seen. Yes, I have travelled the world and cooked on television and at food shows up and down the country, but in my heart I am a home cook.

I think it’s safe to say I love cooking as much as I love sports. I love creating new dishes and just experimenting in the kitchen, but I never compromise on taste.

Estrogen’s a wonderful thing. I’d be doing the dishes and suddenly be like, ‘Wait a minute – why am I crying?’

I like cooking, but I think someone else ought to do the dishes.

I don’t do dishes, and I don’t cook, either! Everything else, I can do!

I love a good set of basic white dishes.

My writing process is a mix of research, personal experiences, washing the dishes, raising kids while thinking – then writing.

Perhaps our Irish friends should not so completely turn their backs on their historical dishes, no matter how many jokes they might have to endure.

I’ve got the best of all worlds. It’s every actor’s dream to wake up in New York City and go to an acting job rather than to a restaurant to wash dirty dishes. And I live so close to the studios that I ride my bike to work.

I like complicated dishes but also appreciate simple foods.

I do chores around the house, but I don’t get an allowance for them. I wash the dishes and sweep the floor… I’m sweeping the floor quite a lot, and my mum always expects me to get a broom and swagger it across the floor all the time.

I love learning how to make new dishes.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

For me, brunch is such a versatile meal since you can play on both the sweet and savory in your dishes.

When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I’m not that keen on other people taking photos of my dishes.

The role of a chef isn’t to reinvent dishes but to tweak.

My mother cleaned houses. I washed dishes.

Even though I’m big on recipes, I love to make up my own dishes and when you take a risk in the kitchen, you learn a lot about food!

Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they’re used to add freshness to rice and chicken dishes.

Over the years, I’ve found myself drawn more and more to simpler meals, to dishes that are focused, and to experiences that strip away the excess.

For my birthday my husband learned to cook and is cooking one day a week for me. But he only likes to do fancy dishes. So we end up with weird, obscure things in the refrigerator.

We all have to be dishes on a plate eventually, with the way we are marketed, but I have no intention of being a cheap Chinese all-you-can-eat buffet.

A lot of people say it’s cathartic to cook, and I’m like, ‘How is it cathartic washing all these dishes?’

I learned that you don’t take dishes from the table to the dishwasher; you have to rinse them first. I think that’s stupid because I don’t go out in the back yard and hose off before taking a shower.

Do people think we eat, like, gold cereal in the morning? We’re really simple, simple, simple people. We grocery shop; we wash our own dishes. We do most of the things that most people do.

I work in the house next to where I live. We bought a smaller house that I use as my office and the place where my two employees work… We’ve got tens of thousands of letters from kids stored all over the house in places you would usually put dishes and other things like that.

I like to cook, and I tend to make those one-pot meat dishes of my Hungarian ancestors. Also, I make a great Bolognese.

At school I was lazy. But I started working when I was 15, washing dishes at a local truck stop restaurant. I was really, really bored with school, and I wanted to get a job as fast as I could. School was just so easy. There was just no challenge to it.

I wash my own dishes; I do my own laundry. I’m not a glamorous person at all, not at all.

Sometimes you need to give dishes a nap.

To keep my son healthy, I throw secret veggies into his favorite dishes.

I am a huge fan of so many Indian regions and dishes, but if I had to pick one, as simple as it is, ‘dal’ will always have my heart.

It’s okay if you finish cooking something easy after your guests arrive – some dishes must be prepared a la minute, as chefs say. Just remember to keep talking.

I lived a sloppy life. So I took very small increments in my life. I started making my bed. I started cleaning my room. There were dishes in the sink. It started off with doing small house chores. I saw that the yard needed to be mowed. So instead of being told it needed to be mowed, I would mow it.

How we feel about ourselves as we read the newspaper, set the table, wash the dishes, recycle the trash and wash our clothes… is essential to our overall happiness and well-being.

I just go at my own pace and I like control of the TV and I like to decide when I take a shower and wash the dishes and stuff like that. So I don’t know who would want to live with me to be honest!

While I appreciate what goes into making high-end Indian dishes, street food has a special place in my heart. Being raised in India, street food played an integral part in my life while growing up.

Because I’m a chef, I eat out frequently, so it’s hard for me to control what I consume in terms of calories. But when I’m at home, I eat what my wife cooks for me. She works hard to avoid making foods that are high in calories and cholesterol, so most of the time, she makes vegetarian dishes.

There was years when my father didn’t even make a hundred grand – or barely made a hundred grand – and sure, we had a maid, but she only came twice a week. What do you think happened the other five days? You think those dishes washed themselves? You think those clothes got themselves in the hamper?

I’m very content to have great management and a great label. But for me, success started when my managers came to me and told me, ‘Go ahead and quit your job.’ I told them, ‘As long as I don’t have to wash dishes anymore, I’m good.’

I love theater, going to the movies, and cooking new vegan dishes at home. I also love dancing salsa and traveling, and doing outdoor sports such as biking, hiking, and swimming.

The house I grew up in had large plate-glass windows, which birds frequently crashed into headfirst. My father helped me assemble a bird hospital, consisting of a few shoe boxes, some old rags, and tiny dishes for water and food.

Olympia was a town crawling with music. I was new to the whole punk scene. The culture shock continued; Olympia had bagels! We didn’t have bagels in Arkansas. You could order vegetarian food all over town! It was so crazy to me – a place with so many vegetarians, the restaurants made special dishes for them?

I can’t stand a house to be dirty or even messy, even. I am a bit OCD. Wash the dishes when you finish eating.

Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking.

Thank God my life is normal. I work hard to make it normal. My husband and I don’t want Hollywood drama. I go to the market and do the dishes. I’m not treated differently because I work on TV.

I love the smell of clean laundry. Working in the garden and getting my hands dirty. Doing the dishes. These are the things that make me feel normal.

My mother cleaned hotel rooms and worked in a video store. My father delivered newspapers and washed dishes in restaurants.

I will say one of my favorite Russian side dishes is beet salad. It is dehydrated beets chopped very finely with nuts. It is a great side dish. I would like to try to make this when I get home. The nuts make it!

I love inventive food, but I want the classic dishes to taste like how I remember them. I get a little bummed out when there is too much fancy stuff going on and it doesn’t resemble the original dish at all.

When I met my husband, I refused to invite him home for Passover because I was embarrassed my mother might serve all the catered dishes in the wrong order.

I counted everything. I counted the steps to the road, the steps up to church, the number of dishes and silverware I washed… anything that could be counted, I did.

My kids, they’re like nine or ten years old right now so you give ’em responsibilities just to keep them up on things. It ain’t just all about getting on the skateboard or putting your Heelys on, and swimming in the pool all the time. You gotta do stuff like wash dishes, take the trash out, feed the dog.

My creative process is quite slow. I hear melodies in my head while I’m washing the dishes and I allow my subconscious to do the work.

I’d be willing to do anything. I’m not precious. I’d wash dishes.

I cook anything, be it vegetarian or non-vegetarian. But mutton dishes are my favourite.

My parents and my family really tried to maintain as much of a normal environment as possible. When I went home, it wasn’t Keshia Knight Pulliam the actress, the glitz, the glamour. It was Keshia the daughter. Oldest of four children, who washed the dishes and did everything she was supposed to do.

I love the food of Karnataka and all the side dishes I make at home are recipes I learnt here.

Close your eyes and place your finger on a map. Wherever it lands, that’s the theme of the evening. So many times we settle for routine dishes. This forces you to try new cuisines.

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 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.

Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.

Cauliflower is a great swap in so many comfort food dishes.

Once I got married, I started working from an office. I found that having somewhere to go that isn’t my house is mentally helpful: ‘This is the place where I answer email and write blog posts,’ and ‘over there is the place where I do the dishes.’

I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.

A steak is a steak, so I tried to experiment with different side dishes, such as truffle croquettes, and unusual condiments, but I learned that people don’t want you to change the steakhouse.

I’ve used soap dishes as ashtrays in the best hotels in the world.

Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup.

Even before marriage I used cook delicious dishes for my wife and mother-in-law on Jamai Sasthi.

I love educating myself on different cultures’ dishes and foods that are important and celebrated within that culture. I also think food brings people together. It’s unifying!

I don’t think of myself as a fast reader. I just read a lot. When someone else might think, ‘I might do the dishes,’ I don’t. But then the dishes multiply.

I loved seeing my mom put her own twist on years-old family recipes and also create new dishes. This made me develop a passion for cooking at a young age and would eventually inspire me to prepare meals and host wonderful family dinners.

If you’re a sports fan and you’re home and you’re washing dishes, usually your TV is on ESPN and you’re just getting the highlights and keeping up-to-date with all of the sports going around, all of the news.

I love meals where you have maybe 10 side dishes spread on the table. People get their plate and they can then pick what they want to eat.

I love food and lots of my friends are chefs. I love dishes from my Russian-Polish Jewish heritage. I like to make a big pot of meat and vegetable soup, and for dessert it’s anything with chocolate.

I don’t paint butter dishes, doilies, or hummingbirds in my garden. It’s more raw, I suppose. But it always creates a reaction.

I had a really nice childhood; I had great parents. I earned my allowance by washing dishes, and in the summer I earned my allowance by working in daddy’s garden.

I hate housework! You make the beds, you do the dishes and six months later you have to start all over again.

I am very precise about what food I like. I’m very much a nursery-food person, and really hate chichi dishes.

My kitchen has a wood-burning oven, a large worktable, and windows all around, including one above the sink. I think whoever is washing the dishes needs to have a lot of beauty around.

One of the nicest things about taking your kids to a restaurant – Thai or Chinese for example – is having all the dishes in the middle of the table so that you can try a little bit of everything.

When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because they didn’t have much expanded imagination or technique or knowledge.

I’m more likely to give you a cuddle than a punch in the face. I have a soft side, especially with my girlfriend. I send her flowers and use my culinary skills to pull off romantic meals. I do great Thai dishes.

I love cooking. There is nothing I like better than going home and cooking my family a nice meal. Anything with pasta! Pasta with butter! I have a good repertoire, and I can do quite a few different dishes. Sometimes they work out and sometimes not.

And, of course, millions of us cross the border to work in US homes and gardens and factories and carpentry shops and restaurants, and if you go to a restaurant pretty much anywhere in the United States, the chances are that the dishes will be washed by a Mexican.

Whether you’re pulling inspiration from restaurants, or simply tweaking the dishes you already like, it’s important to change up your rotation, even if it’s only every once in a while.

In any restaurant, my eyes alight first, as if by an atavistic pull, on the meat dishes on the menu. In any dinner party I throw, I think of the non-vegetarian dish as central. I view this as a combination of weakness, greed and moral failure. Someone please help.

I don’t have a dishwasher, and I hate washing dishes.

I don’t question the importance of learning how to cook at school. It’s vital that children know how to create a few dishes to sustain themselves in later life, but that’s different from the emotional, nurturing environment of the home kitchen with Mum.

You can add things to savoury dishes as you cook, but sweet dishes are more challenging.

There’s almost nothing you can’t do with a cashew. Not only does it lend its nutty sweetness to savory dishes, it also gives desserts a deep richness.

Pot lucks are fun, especially when you encourage your guests to bring dishes that represent their families or cultures.

Making a killer breakfast burrito? I got game. Washing the car? Love it. Doing the dishes? I love it more than washing the car.

We Chinese use a lot of ginger and green onions to flavor dishes but not to overpower them. Westerners have this misconception that we eat the ginger and green onion, but we leave those on the plate.

I was washing dishes at Del Frisco’s Grille and busing tables at a Tex-Mex place and writing songs the whole time. I did a lot of my writing at those jobs, thinking up melodies in my head.

I started baking with my family and friends. We would make easy and competent dishes and spend our evenings and weekends together in the kitchen. It was quite argumentative and ferocious – it was family life. That instilled the love and comfort of food for me.