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I've always had fond memories of cooking Thanksgiving.
I've always had fond memories of cooking Thanksgiving.
I've always had fond memories of cooking Thanksgiving.
I've always had fond memories of cooking Thanksgiving.
I've always had fond memories of cooking Thanksgiving.
I've always had fond memories of cooking Thanksgiving.
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Wylie Dufresne:
It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant goingWylie Dufresne:
I really don't do much on the night of Thanksgiving other than bring the wine and carve the turkey.Wylie Dufresne:
It's been a struggle to get people to come eat for fun. You know, the way they listen to music. YouWylie Dufresne:
My mother made the best scrambled eggs, super-loose and soft.Wylie Dufresne:
Hollandaise, I would like to pour over my head and just rub all over myself. Eggs Benedict is geniuWylie Dufresne:
I think I can poach a pretty mean egg the old-fashioned way.Wylie Dufresne:
When ramps are in season, we pickle a bunch of ramps and fold that into soup. Pickled pearl onionsWylie Dufresne:
Extremely ripe things are not ideal for pickling. If you pour a hot liquid over super ripe strawberWylie Dufresne:
The spirit of pickling is one of adventure and fun.Wylie Dufresne:
The most important thing with turkey is to let it rest - most people don't let it rest long enough.