Food & Wine Editor-in-Chief Dana Cowin on Thanksgiving Turkey Magazine Covers

“Turkey, as a model, is very much like a fashion magazine with fashion models. There are plump turkeys, and, I’m not kidding you, there’s skinny turkeys, there are chesty turkeys, breasty turkeys, there are flat-chested turkeys.”
 
Posted by Josh Friedland on Oct 26, 2009 in Media, Quotable | Link |
 


Saveur publisher Merri Lee Kingsly on the Demise of Gourmet

"It's wild. Without Gourmet, Saveur is the only real travel, culture and foodie magazine left. It was the two of us, now it's only us."
 
Posted by Josh Friedland on Oct 7, 2009 in Media, Quotable | Link |
 


Padma Lakshmi on Pregnant Belly Buttering

"Every morning, there's a buttering ceremony after I get out of the shower. It's really like basting a turkey with body butter."
 
Posted by Josh Friedland on Oct 7, 2009 in Celebs, Quotable | Link |
 


Padma Lakshmi on Romance, Pasta

"I think the way to anybody’s heart is through their stomach. The way to my heart is through my stomach - with a really great bowl of spaghetti."

 
Posted by Josh Friedland on Oct 5, 2009 in Celebs, Quotable | Link |
 


Food Writer Melissa Clark on "Foodiots"

"Behind every foodie, there is probably a foodiot. We all have our own inner foodiots. You just have to stamp them down."

 
Posted by Josh Friedland on Sep 23, 2009 in Media, Quotable | Link |
 


Chef David Chang on Food Events

"I hate doing events where you basically just serve something, and then people get drunk. They’re almost all the same."

 
Posted by Josh Friedland on Sep 18, 2009 in Chefs, Quotable | Link |
 


Chef Nate Appleman on San Francisco Restaurantgoers

"In San Francisco the audience is easy. You put tripe in a bowl and tell them it’s from a humanely raised cow and they’re going to eat it . . . New York is totally different."

 
Posted by Josh Friedland on Sep 2, 2009 in Chefs, Dining Out, Quotable | Link |
 


Joel Madden on Cooking

"I should have a cooking show, or at least a cook book. I'm a damn good cook. I should have my own restaurant."

 
Posted by Josh Friedland on Aug 25, 2009 in Music, Quotable | Link |
 


Frank Bruni on Anonymity

"I could make a great argument that critics should be as anonymous as possible, and I could also turn around and make the argument to you that it’s overrated. I’m going to refrain from doing either because I’m not sure how my successor is going to handle it."

 
Posted by Josh Friedland on Aug 20, 2009 in Media, Quotable | Link |
 


Chef Eric Ripert on McDonald's Burgers

"The proportions are amazing. You can take a burger in your two hands and eat, and you don’t, have the burger all over. The way they cut the pickles, the way they cut the tomatoes, the way they slice the salad, and the size, obviously make those burgers perfect. Except the quality of meat."

 
Posted by Josh Friedland on Jul 31, 2009 in Chefs, Quotable, Technique | Link |
 


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