#olive oil

I made lemon spaghetti in an early season of 'Everyday Italian,' and to this day people still come up to me and say they love it. It's very, very simple. Basically, you cook the pasta and mix together Parmesan cheese, olive oil, lemon juice and zest and pour it over the pasta. ↗

— Giada De Laurentiis

#cheese #come #cook #day #early

I use a lot of spices, fresh veggies and fruit, extra virgin olive oil, nuts, avocado, soybeans and organic ingredients as often as possible. We need fat in our diets and using the healthier fats is key. ↗

— Todd English

#extra #extra virgin olive oil #fat #fats #fresh

I always use my 'Holy Trinity' which is salt, olive oil and bacon. My motto is, 'bacon always makes it better.' I try to use bacon and pork products whenever it can. ↗

— Anne Burrell

#bacon #better #holy #i #i always

I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil. ↗

— Emeril Lagasse

#citrus #come #especially #extra #extra virgin olive oil

You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil. ↗

— Emeril Lagasse

#finishing #good #gotta #like #oil

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. ↗

— Luigi Barzini

#chefs #composed #dainty #deserted #devour

A vegan diet takes care of most of what we need to do. But you'll also want to minimize the use of oils generally, because while olive oil and other vegetable oils are better for your heart than chicken fat, they are as fattening as animal fats. ↗

— Neal Barnard

#animal #because #better #care #chicken

I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes. And I love sweetening my dishes with maple syrup. It has a bit of a bitter kick at the end that works wonderfully in savory dishes. ↗

— Nadia Giosia

#bit #bitter #cheap #dishes #end

One of the biggest problems with young chefs is too much addition to the plate. You put cilantro and then tarragon and then olive oil and then walnut oil or whatever. It's too much. ↗

— Jacques Pepin

#biggest #biggest problems #chefs #much #oil

EVOO is extra-virgin olive oil. I first coined 'EVOO' on my cooking show because saying 'extra virgin olive oil' over and over was wordy, and I'm an impatient girl - that's why I make 30-minute meals! ↗

— Rachael Ray

#coined #cooking #cooking show #extra #extra virgin olive oil