Recipe Inventor Gifts

Mother made everything from scratch.

'What the devil is that?' - 'I don't know, I haven't named it yet.'

"I like making pastry... It gets your hands clean."

"All my recipes are secret recipes now. I can't remember any of them."

"I was with you right up to the cumin."

"I just finished your manuscript and I found the ending delicious."

"Everything on our menu uses organic, locally sourced, graveyard-to-table ingredients."

"Mom, I'm at work – let me call you back after I finish stocking milk for wealthy vegans who like beet juice in their meat alternatives so they can still get that bloody effect when cooking without guilt."

"They always throw us stale bread, so I've decided to bake my own, fresh break..."

"Do you remember when we used to put FOOD in food?"

Baker Romance

In the DNA Kitchen

"That was a great ideaof yours, chester."

"What if Newton came up with a different idea from a fallen apple."

Culinary Breakthroughs During Social Distancing

"Can you reinvent the classic grilled cheese for me?"

Culinary surgery.

"Oh, but we could be so good together...!"

"But but ... if we remove all the additives there'll be nothing left!"

'Lets all thank Martha for her very innovative 'Hot Dog Crepes'.'

Cheese Secret

'Beat 3,000 eggs and add one quart of 10-30W oil? So much for putting my recipes on the computer.'

Cook being told what to do by housemaid

"Fresh pepper?"

'Propane ran out.'

"I bought you a cook book. Think of it as technical support."

'Oh, sure, it gets the creative juices going, but is it worth the cost?'

"We did it! Barbeque, bacon, cheese and just a twist of kale!"

'It's amazing how many recipes you can find with courgettes in them when you have to'

Paul Bocuse caricature

"I got the kids to try more vegetables by putting sugar in the salt shaker."

'I know it's daring, but I always try one new recipe for Thanksgiving dinner.'

'You don't appreciate anything I cook!'

'There are no search results for Pomeranian on the Foodnetwork.'

'I've heard of cooking the books... but how did you rotisserie them and why?'