Savory Quotes

I have always considered desserts to be of equal importance to the savory food. ~ Charlie Trotter

Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious. ~ Gail Simmons

The repetitive phases of cooking leave plenty of mental space for reflection, and as I chopped and minced and sliced I thought about the rhythms of cooking, one of which involves destroying the order of the things we bring from nature into our kitchens, only to then create from them a new order. We butcher, grind, chop, grate, mince, and liquefy raw ingredients, breaking down formerly living things so that we might recombine them in new, more cultivated forms. When you think about it, this is the same rhythm, once removed, that governs all eating in nature, which invariably entails the destruction of certain living things, by chewing and then digestion, in order to sustain other living things. In The Hungry Soul Leon Kass calls this the great paradox of eating: 'that to preserve their life and form living things necessarily destroy life and form.' If there is any shame in that destruction, only we humans seem to feel it, and then only on occasion. But cooking doesn't only distance us from our destructiveness, turning the pile of blood and guts into a savory salami, it also symbolically redeems it, making good our karmic debts: Look what good, what beauty, can come of this! Putting a great dish on the table is our way of celebrating the wonders of form we humans can create from this matter--this quantity of sacrificed life--just before the body takes its first destructive bite. ~ Michael Pollan

While Mr Loveday aired my lady's sheets, I set to scratching up a supper. With not even time to change from my own damp clothes I had in one-half hour some welcoming tea steaming and hot brandy to mix a punch. Our bill of fare was the remnants of Mrs Garland's Yorkshire Pie, still sound and savory, fried bacon, and a hillock of roasted rabbits that disappeared as quickly as I made them. The last of the seed cake was eaten too, with a douse of brandy sprinkled over it to warm us.
'She will not eat those beggarly scraps,' said Jesmire, the spiteful old cat, when I took a tray of food to my lady's door. Yet I did see a slice of brandied cake disappear. I knew my mistress well enough by then, and she was a slave to her sugar tooth. ~ Martine Bailey

I suggest some of this broth that Cook made for Mademoiselle,' came Patrice's muffled voice. 'A little Toulouse sausage, some cheese perhaps...'
Gui wolfed down whatever was put in front of him, hunger a gnawing pit in his stomach. Fresh bread and butter, a savory broth made from chicken, then sausage and a slab of cheese, cake made with pears, milk to drink. ~ Laura Madeleine

The Da Jing street market is little more than a few narrow intersections, barely six blocks long. But for a visitor, it is a living, breathing education in Shanghai cuisine, a style distinguished by its thick savory sauces spiked with sugar and soy sauce. ~ Evan Osnos

I had to drive through a very poor and largely Hispanic section of Miami to get to the apartment complex where Casey Martin had died. There were a lot of beautiful women on the sidewalks and at the outdoor cafés, a lot of tough guys and a lot of guys who weren't tough but trying to look like they were. The streets were alive with what criminally passed for music nowadays, and there were smells of cooking in the air that suggested savory tastes. Small, hole-in-the-wall shops marked one end, and some more upscale stores the other. The dividing line between the two was discernible not just by the stores, but the women.

The women and even younger girls at the lower income end seemed softer, friendlier, quicker with a genuine smile. The ones walking into the trendy places were just as pretty, more expensively dressed, but more apt to express scorn than produce a spontaneous smile. The upscale women appeared to be from a different planet. For them, everything was sexist, everything a slight. They were eternal victims, even though the entire world was in their favor. The women at the poor end fell in love, watched out for their men, while the more affluent were stand-offish and demanding, making certain any man "lucky" enough to be with them lived in the right zip code, had the right amount of bling to give them, and above all, had been properly neutered. The balls of their boyfriends and husbands - sometimes they had both - were always in their handbag, somewhere bet ~ Bobby Underwood

Let's get one thing straight: Mexican food takes a certain amount of time to cook. If you don't have the time, don't cook it. You can rush a Mexican meal, but you will pay in some way. You can buy so-called Mexican food at too many restaurants that say they cook Mexican food. But the real food, the most savory food, is prepared with time and love and at home. So, give up the illusion that you can throw Mexican food together. Just understand that you are going to have to make and take the time. ~ Denise Chavez

I was thinking of murder, mutilation and dessert like Ignacia Sandoval's instructions for delectable empanadas made of minced mother-in-law's tongue (said to induce peace and harmony in your household), or the gonads of your cheating husband (a savory dish to add spice to your lovemaking). ~ Sandra Ramos O'Briant

At Eleven Madison Park, instead of brioche or chocolates, we give our guests a jar of breakfast granola as a gift at the end of a meal. We also make savory granolas. ~ Daniel Humm

One whiff of a savory aromatic soup and appetites come to attention. The steaming fragrance of a tempting soup is a prelude to the goodness to come. An inspired soup puts family and guests in a receptive mood for enjoying the rest of the menu. ~ Louis Pullig De Gouy

We need to manage holistically, embracing all of our science and traditional knowledge - all sources of knowledge. We can do that from the household to government to international relations. ~ Allan Savory

Agriculture is not crop production as popular belief holds - it's the production of food and fiber from the world's land and waters. Without agriculture it is not possible to have a city, stock market, banks, university, church or army. Agriculture is the foundation of civilization and any stable economy. ~ Allan Savory

By the way, there's one more benefit to freezing eggs... that I neglected to tell you earlier.
Y'see...
by freezing them, the robust flavor of the yolks gets even richer!"
"The flavor of the yolk... changes?!"
"When you freeze a chicken egg, its proteins condense into a jelly... which gives it a tender and creamy consistency when you cook it. The flavor of the yolk in particular becomes deep and rich! Basically, freezing the egg is the biggest reason this tempura rice bowl is as delicious as it is!
Plus, I made sure to pour on plenty of Yukihira Family Restaurant's special savory and salty house sauce! It's soy sauce and mirin added to bonito stock. I made sure this batch was extra rich! There's no way it wouldn't par perfectly with the rice and egg!
The thing is, luxury-brand eggs all tend to have strong flavors from the get-go. Using them would make the entire rice bowl taste heavy and cloying."
"Wait. Is that why...?!"
"Yep! Since the sauce I use is thick and heavy, and freezing eggs makes their flavor richer...
... a blander egg is the best choice!"
"Oh! He had a legitimate reason for using those cheap eggs!"
"That's Soma for you! ~ Yuto Tsukuda

I'm about to berate his tactics, to deny any feelings for him, when he cups the nape of my neck and presses his lips to mine, velvety soft. It's nothing but a peck, yet the flavor of the tart he sampled lingers like a warm, savory bruise - an irresistible torment to the netherling within.
He draws back and my skin glistens, radiant prisms reflected off his face and the cushions. I'm gripping his jacket lapels, yet I don't even remember reaching for him.
"No more denials," he says as he presses his left hand over one of mine. "I've seen the love in your eyes and in your actions. I felt it yesterday when I held you in my arms, and today, when you came to save me." ~ A.G. Howard

Breakfast was all about possibilities. No other meal allowed for so much choice - sweet or savory, light or heavy? Tea or coffee? And while enjoying the fruit of these decisions, the whole day waited, unsullied, to be filled up like a plate. ~ Erin Satie

What is this food in my head, anyway? Let's see...it's green and good for you and so delicious. It's prepared by angels with love. The minute you bite into it, it's savory, chewy, nourishing, and whole- some. You feel instantly revitalized. A small, tiny amount, just a few bites, rejuvenates every cell, deepens your breath, clears your mind, heals your wounds, and mends your heart. It's made from joyous plants that voluntarily separate themselves from their stalks, laying themselves at the feet of the approaching gardener who gathers them. They eagerly offer their vital energies to nourish living spirits. The angels in their chef hats, singing mantras, cook it tenderly to retain all the benefits of the generous plants. It's barely sweet, barely salty, and contains all the freshness of spring herbs, summer fruit, spreading leaves, and burgeoning seeds. It comes premade in bags or boxes...you just open it up, sit down, and enjoy. It's a full meal, enough maybe for a whole day, maybe for a week, maybe for your family, maybe for your friends and neighbors. It multiplies like loaves and fishes, in little biodegradable containers that vaporize instantly the moment you finish them, without any greenhouse emissions. Nothing to clean up! ~ Kimber Simpkins

Those who have succeeded in procuring this admirable materialism have the joy of feeling themselves irresponsible, and of thinking that they can devour everything without uneasiness,
places, sinecures, dignities, power, whether well or ill acquired, lucrative recantations, useful treacheries, savory capitulations of conscience,
and that they shall enter the tomb with their digestion accomplished. ~ Victor Hugo

Waking up Thursday morning to another dreary day and the sense of being physically stuffed, they focused on FISH. While Charlotte interviewed the postmaster about the origin, techniques, and ingredients for his best-in-Maine lobster bakes, Nicole set off to gather recipes for glazed salmon, baked pesto haddock, and cod crusted with marjoram, a minted savory unique to Quinnipeague, and sage. ~ Barbara Delinsky

It was a meal that we shall never forget; more accurately, it was several meals that we shall never forget, because it went beyond the gastronomic frontiers of anything we had ever experienced, both in quantity and length. It started with homemade pizza - not one, but three: anchovy, mushroom, and cheese, and it was obligatory to have a slice of each. Plates were then wiped with pieces torn from the two-foot loaves in the middle of the table, and the next course came out. There were pates of rabbit, boar, and thrush. There was a chunky, pork-based terrine laced with marc. There were saucissons spotted with peppercorns. There were tiny sweet onions marinated in a fresh tomato sauce. Plates were wiped once more and duck was brought in... We had entire breasts, entire legs, covered in a dark, savory gravy and surrounded by wild mushrooms.

We sat back, thankful that we had been able to finish, and watched with something close to panic as plates were wiped yet again and a huge, steaming casserole was placed on the table. This was the specialty of Madame our hostess - a rabbit civet of the richest, deepest brown - and our feeble requests for small portions were smilingly ignored. We ate it. We ate the green salad with knuckles of bread fried in garlic and olive oil, we ate the plump round crottins of goat's cheese, we ate the almond and cream gateau that the daughter of the house had prepared. That night, we ate for England. ~ Peter Mayle

Now that we've discovered how to actually develop policies and projects holistically, if we can get the barriers out of the way and release the creativity that's in our universities, our farming organizations, amongst our farmers and land managers, we'll be astounded. As I'd like to express it, the human spirit will fly. ~ Allan Savory

A tomato may be a fruit, but it is a singular fruit. A savory fruit. A fruit that has ambitions far beyond the ambitions of other fruits. ~ E. Lockhart

[in reference to turkey bowling] He [Tommy] squinted and picked his target, then took his steps and sent the bird sliding down the aisle. A collective gasp rose from the crew as the fourteen-pound, self-basting, fresh-frozen projectile of wholesome savory goodness plowed into the soap bottles like a freight train into a chorus line of drunken grandmothers. ~ Christopher Moore

She too looked like a regular lady, living in the world- didn't seem particularly with it or excitable or stellar. But that chicken, bathed in thyme and butter- I hadn't ever tasted a chicken that had such a savory warmth to it, a taste I could only suitably identify as the taste of chicken. Somehow, in her hands, food felt recognized. Spinach became spinach- with a good farm's care, salt, the heat and her attention, it seemed to relax into its leafy, broad self. Garlic seized upon its lively nature. Tomatoes tasted as substantive as beef. ~ Aimee Bender

Servers moved among the guests with trays of hors d'oeuvres and the signature cocktail, champagne with a honey infused liqueur and a delicate spiral twist of lemon.
The banquet was bursting with color and flavor- flower-sprinkled salads, savory chili roasted salmon, honey glazed ribs, just-harvested sweet corn, lush tomatoes and berries, artisan cheeses. Everything had been harvested within a fifty-mile radius of Bella Vista.
The cake was exactly what Tess had requested, a gorgeous tower of sweetness. Tess offered a gracious speech as she and Dominic cut the first slices. "I've come a long way from the city girl who subsisted on Red Bull and microwave burritos," she said. "There's quite a list of people to thank for that- my wonderful mother, my grandfather and my beautiful sister who created this place of celebration. Most of all, I'm grateful to Dominic." She turned to him, offering the first piece on a yellow china plate. "You're my heart, and there is no sweeter feeling than the love we share. Not even this cake. Wait, that might be overstating it. Everyone, be sure you taste this cake. It's one of Isabel's best recipes. ~ Susan Wiggs

I spent a lot of my life - 20 years of it - in war, training army trackers and commanding a tracker unit, and then in the Game Department, tracking lions and elephants and poachers. So I've spent literally thousands of hours tracking people or animals, and training others to do it. ~ Allan Savory

She opened her eyes.
He sniffed.
Ah! The rosemary! Holding her breath, she waited.
He sniffed again. "Is it an herb, nyet?"
She nodded, smiling shyly. "Rosemary."
"The cook at Tullock puts it in turtle soup."
Her smile faltered. She smelled like a turtle? Not a fragrant loaf of bread, but a turtle? "Surely you've smelled it in some other dishes, too? Bread, perhaps?"
He shook his head.
"In a delicious stew, then? Something savory and warm?"
He released her cloak. "In my country, we throw rosemary onto graves."
She just looked at him, appalled.
"That seems odd to you, nyet? Rosemary keeps fresh the ... How do you say-?" He tapped his forehead. "Thoughts about times no longer here."
"Memories?"
"Da! Rosemary keeps fresh the memories of the dead."
Lovely. She smelled like a turtle and the grave. ~ Karen Hawkins

Let family worship be short, savory, simple, plain, tender, heavenly. ~ Richard Cecil

I was so fanatical about trying to save wildlife ... I was unable to accept that we couldn't solve this problem of thousands of years, of wherever humans operated, the environment deteriorated. ~ Allan Savory

I need savory sauces, stews and pastas. I can't live without pastas. My butt, you can tell I like to eat. ~ Debi Mazar

A good tracker is interpreting all the time, from every little sign, you know? Not just interpreting the age of the tracks but also: Is it wounded? Is it hungry? A good tracker is interpreting a lot. ~ Allan Savory

We simulated the predator with livestock and the perennial grassland returned. Just put the whole back, and there it was. You'll find the scientific method never discovers anything. Observant, creative people make discoveries. But the scientific method protects us from cranks like me. ~ Allan Savory

In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee. Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam. At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches. At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken. ~ Thomas Wolfe

I can't live in a world where there are only, like, four kinds of women. Or where every woman is obsessed with cake. The very least I ask is that we have one female character in the world who likes savory things! I don't have any role models who like cheese! ~ Caitlin Moran

There was shish-kabob for lunch, huge, savory hunks of spitted meat sizzling like the devil over charcoal after marinating seventy-two hours in a secret mixture Milo had stolen from a crooked trader in the Levant, served with Iranian rice and asparagus tips Parmesan, followed by cherries jubilee for dessert and then steaming cups of fresh coffee with Benedictine and brandy. ~ Joseph Heller

Many of our efforts to intentionally craft and subsequently force our limited vision on life has more often than not resulted in some degree of cataclysm or schism or division or any number of other things that aren't all that savory. ~ Craig D. Lounsbrough

And though it would not be long before even the daft Mr. Collins would discover her condition, and be forced to behead her, she did not seem to ask for compassion. Her home and her housekeeping, her parish and her poultry, and her ever deepening lust for tender morsels of savory brains had not yet lost their charm. ~ Seth Grahame-Smith

Out here, without the clouds of cigar smoke, there was nothing to compete with the scent of the rich wood panelling, the preparation of savory foods somewhere off in the house and, over that, the subtle sweetness of the more polite Argyll's cologne. It wasn't like the bottle I slipped under Charlie's pillow every Christmas Eve, not quite so familiar. This had a sweeter edge to it, the difference between flowers and berries. ~ Anouska Knight

The value of the myth is that it takes all the things we know and restores to them the rich significance which has been hidden by 'the veil of familiarity.' The child enjoys his cold meat, otherwise dull to him, by pretending it is buffalo, just killed with his own bow and arrow. And the child is wise. The real meat comes back to him more savory for having been dipped in a story…by putting bread, gold, horse, apple, or the very roads into a myth, we do not retreat from reality: we rediscover it. ~ C.S. Lewis

The scents of these three, for instance, were so distinct, though they were clearly a family: the dark girl more savory and the golden-haired one more honeylike and they woman sweetest of all- I could not place what flower it was she recalled to me, or what sweetmeat. ~ Margo Lanagan

This texture...
you used an aspic."
"Bingo! Those golden cubes under the egg...
are a chicken aspic!
So what's an "aspic"? Easy! It's a jelly made from the chilled broth of gelatin-rich meats and fishes.
I simmered chicken wings in bonito broth seasoned with saké and light soy sauce. This drew the chicken's natural savory flavor and gelatin into the broth. I quickly chilled the resulting broth until it gelled, and then cut it into small cubes."
"It was the aspic he was making in that enormous pot."
"Sprinkle the cubes over piping-hot rice... and the rich chicken aspic will melt and coat the egg curds with a "ploop"!"
I see. In other words... the aspic is really a thick, rich and savory chicken soup! The full-bodied and salty flavor of the aspic broth... brings out the soft, mild sweetness of the egg curds perfectly. Not only that, each bite is a heaven of fluffy smoothness.
In every way, the aspic is emphasizing and magnifying the deliciousness of the eggs! ~ Yuto Tsukuda

A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just a minute or so per side, is the perfect addition to a savory plate of fried rice. Just slice the tuna across the grain and fan those mild, meaty slices over the top of the rice. ~ Tom Douglas

I honestly just love Greek yogurt and honey, and berries, and some KIND granola or something because that's always something that I'm down to eat. But everything else, like anything savory just has to be ordered really last minute because I never know. ~ Chrissy Teigen

People and land need healing which is all inclusive - holistic. ~ Allan Savory

Imagine, if you can, what the rest of the evening was like. How they crouched by the fire which blazed and leaped and made much of itself in the little grate. How they removed the covers of the dishes, and found rich, hot savory soup, which was a meal in itself, and sandwiches and toast and muffins enough for both of them. ~ Frances Hodgson Burnett

In order to understand the sequence of VIP canapés, we were taught a little etymology 101. At the French Laundry and Per Se, the whole range of amuse-bouches (literally translating to 'mouth amusers'), from soups to blini, is referred to as canapés. This is, however, not technically accurate. The word canapé comes from the French word for couch, and actually refers to the specific practice of resting a savory topping on a piece of toast or cracker like Mr. Bichalot's slippered feet on his chaise lounge, only infinitely more savory. ~ Phoebe Damrosch

It was like putting ten different savory things in the cold-pantry all at once, so each took on a bit of the others' flavors; the mushrooms had a taste of ham and the ham of mushrooms; the venison had the slightest wild taste of partridge and the partridge had the tiniest hint of cucumbers. Later ~ Stephen King

Cookery means the knowledge of Medea and of Circe and of Helen and of the Queen of Sheba. It means the knowledge of all herbs and fruits and balms and spices, and all that is healing and sweet in the fields and groves and savory in meats. It means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your grandmothers and the science of the modern chemist; it means much testing and no wasting; it means English thoroughness and French art and Arabian hospitality; and, in fine, it means that you are to be perfectly and always ladies - loaf givers. ~ John Ruskin

So much of life consists of inertia and drift, the brief savory or sour of any particular day tends to blur into the next so that it all becomes one big flavorless wad. ~ Ben Fountain

Savory ... that's a swell word. And Basil and Betel. Capsicum. Curry. All great. But Relish, now, Relish with a capital R. No argument, that' the best. ~ Ray Bradbury

I gave in and explored her mouth. She tasted like strawberries, a faint touch of breakfast taco and every other savory food I wanted as my last meal.
- John, Baseball Lover ~ Rose Croft

Young playmates of the rose and daffodil, Be careful ere ye enter in, to fill Your baskets high With fennel green, and balm, and golden pines Savory latter-mint, and columbines. ~ John Keats

This is every cook's opinion -
no savory dish without an onion,
but lest your kissing should be spoiled
your onions must be fully boiled. ~ Jonathan Swift

All of this could fall flat, feel too much like a caricature of a Sicilian trattoria, if the food itself weren't so damn good: arancini, saffron-scented rice fried into crunchy, greaseless golf balls; polpette di pesce spada, swordfish meatballs with a taste so deep and savory they might as well be made of dry-aged beef; and a superlative version of caponata di melanzane, that ubiquitous Sicilian starter of eggplant, capers, and various other vegetation, stewed into a sweet and savory jam that you will want to smear on everything. Everything around you screams Italy, but those flavors on the end of the fork? The sweet-and-sour tandem, the stain of saffron, the grains of rice: pure Africa.
The pasta: even better. Chewy noodles tinted jet black with squid ink and tossed with sautéed rings and crispy legs of calamari- a sort of nose-to-tail homage to the island's cherished cephalopod. And Palermo's most famous dish, pasta con le sarde, a bulge of thick spaghetti strewn with wild fennel, capers, raisins, and, most critically, a half dozen plump sardines slow cooked until they melt into a briny ocean ragù. Sweet, salty, fatty, funky- Palermo in a single bite. ~ Matt Goulding

The Indian lamb curry centered the meal as the main entree, surrounded with fragrant flat breads. Partridge compote steamed next to a fried savory forcemeat pastry made of garlic, parsley, tarragon, chives and beef suet enclosed in a buttery crust. The appetizer included oysters cut from their shell, sautéed, and then returned to be arranged in a bath of butter and dill.
The footman reappeared, and while he set a second place, Farah counted the admittedly obscene amount of desserts. Perhaps they should have left out the cocoa sponge cake, or the little cream-and-fruit stuffed cornucopias with chocolate sauce. She absolutely couldn't have chosen between the almond cakes with the sherry reduction or the coriander Shrewsbury puffs or... the treacle and the vanilla creme brûlée. ~ Kerrigan Byrne

A visible cloud of steam rose from a long wide pipe protruding from the roof of a large concrete factory-like building nearby, and the air all around was filled with the intensely savory scent of barbecue potato chips, a flavor being manufactured in quantity for one of Southern's vendors.
Grace knew that the barbecue scent came from a massive vat of liquefied compounds, which could be cooled and then poured into hundreds of fifty-five-gallon drums in the morning, carefully sealed, loaded onto tractor-trailers, and shipped out, to be warehoused for as long as two years and then, eventually, utilized in the industrial production of billions of pounds of highly processed potato-based snack foods. She knew what she smelled was a by-product from the manufacture of a highly concentrated chemical.
Nevertheless, the scent evoked picnics in the park, bag lunches in elementary school lunchrooms shared over laughter with her dearest friends, long-buried feelings from childhood that rose from her heart. ~ Jeffrey Stepakoff

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. ~ Kate Christensen

If it is sweet to be right, then - let's not deny it - it is downright savory to point out that someone else is wrong. ~ Kathryn Schulz

If you dig deep and keep peeling the onion, artists and freelance writers are the leaders in society - the people who start to get new ideas out. ~ Allan Savory

The family was still hard-pressed for money, and dreamed of savory treats to eat, but they had the warmth of one another, and enough on which to live, and in most parts of the world that is called plenty. ~ Gregory Maguire

Hunter's stew is also known as hunter's pot or perpetual stew.
It is made in a large pot, and the ingredients are anything you can find. The idea is that it is never finished, never emptied all the way- instead it is topped up perpetually. It is a stew with an unending cycle. It is a stew that can last for years.
It dates back to medieval Poland, first made in cauldrons no one bothered to empty or wash. It began with the simmering of game meat- pigeon, hare, hen, pheasant, rabbit- just anything you could get your hands on. It would then be supplemented with foraged vegetables, seasoned with wild herbs. Sometimes spices or even wine would be added. Then, as time went by, additional food scraps and leftovers were thrown in- recently harvested produce, stale hunks of bread, newly slaughtered meat, or beans dried for the winter months. It would exist in perpetuity, always the same, always new.
Traditionally the stew has spicy, savory, and sour notes. An element of sourness is absolutely necessary to cut through the rich and intense flavor. It is said to improve with age. ~ Lara Williams

Sweet and savory, it was the honey of our existence, DNA with the message: This is who I am. ~ Atom Yang

The meal was delectable, with courses of consomme and leeks, cold poached salmon with bergamot mousseline sauce and cucumbers, curried game meats, mutton joint with savory stuffering, roasted duckling and pheasant and squab with herbed root vegetables, and so on. Tabitha, whose finest meals had consisted largely of tinned meats and powered custard, nearly wept at the smells and textures and tastes flooding her senses. ~ Jessica Lawson

It was not Monsieur Arouet, but a colleague of his - a lady novelist - who remarked to me once that writing novels was a cannibal's art, in which one often mixed small portions of one's friends and one's enemies together, seasoned them with imagination, and allowed the whole to stew together into a savory concoction. ~ Diana Gabaldon

The most appealing thing to me about food is combining and layering flavors, tastes, and textures. So the perfect sandwich has to be toasted. It has to have Emmenthal Swiss cheese and a combination of sweet and savory - some cranberry or fig thing happening - with different kinds of meats like Black Forest ham and roast beef. ~ Kyle MacLachlan

Well, Mimi Mackson, tell me what you like to bake."
"Lots of things- brownies, cookies, pies, tarts, scones. But cupcakes are my favorite. I like to flavor them with unusual spices and herbs."
"I see. And what's the last thing that you made?"
"Double-chocolate brownies with cinnamon and cayenne, to welcome someone home."
"And prior to that?"
"Cheddar-chive biscuits."
She waved her hand in front of her face like she smelled something bad. "No, no, my word, that will not do at all. Just sweet things, please." She stood and paced behind the desk. "Ha! Cheese and chives! I wouldn't dream of baking, eating, or even serving those, not to win the world."
Well, that was strange. Sweet isn't sweet without savory. One isn't good without the other- I thought everyone knew that. Even the most sugary dessert needs a dash of salt.
Mrs. T sat again. "So tell me then, young Mimi. The best sweet thing you've ever, ever made?"
"Hmm... lemon-lavender cupcakes, I guess. To celebrate friendship. ~ Rajani LaRocca

The most savory grape, the one that produces the wines with best texture and aroma, the sweetest and most generous, doesn't grow in rich soil but in stony land; the plant, with a mother's obstinacy, overcomes obstacles to thrust its roots deep into the ground and take advantage of every drop of water. That, my grandmother explained to me, is how flavors are concentrated in the grape. ~ Isabel Allende

I've often been asked what drives me, particularly through the last 50 years of abuse, and ridicule. What has kept me going is one word - care. I care enough about the land, the wildlife, people, the future of humanity. If you care enough, you will do whatever you have to do, no matter what the opposition. ~ Allan Savory

All philanthropy ... is only a savory fumigation burning at the mouth of a sewer. This incense offering makes the air more endurable to passers-by, but it does not hinder the infection in the sewer from spreading. ~ Ellen Key

The scent of the spicy squid is almost too much to handle!"
First we start with bite-size chunks of squid sautéed in some olive oil and squid ink...
Once the flavors have fully melded together, in goes a generous splash of white wine to flambé them!
Then some cabbage and onion for sweetness! Tomatoes for a little zing!
And finally... the secret ingredient!
"What the heck? Look at that giant needle!"
"You're not going to use that on the food, are you?!"
We convinced a local restaurant to let us have their huge pile of leftover shrimp heads and seafood shells. By boiling it all down, we infuse all their savory umami goodness and richness into olive oil...
... making a big batch of Hayama's special red olive oil! Using a cooking injector, we inject a dose right into the yolk of a soft-boiled egg, aaand...
PLOOP ~ Yuto Tsukuda

Agriculture is the most destructive industry that we have. More than coal mining and other extractive industries. ~ Allan Savory

Few of us make any serious effort to remember what we read. When I read a book, what do I hope will stay with me a year later? If it's a work of nonfiction, the thesis, maybe, if the book has one. A few savory details, perhaps. If it's fiction, the broadest outline of the plot, something about the main characters (at least their names), and an overall critical judgment about the book. Even these are likely to fade. Looking up at my shelves, at the books that have drained so many of my waking hours, is always a dispiriting experience. One Hundred Years of Solitude: I remember magical realism and that I enjoyed it. But that's about it. I don't even recall when I read it. About Wuthering Heights I remember exactly two things: that I read it in a high school English class and that there was a character named Heathcliff. I couldn't say whether I liked the book or not. ~ Joshua Foer

I love to make pies - pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe. ~ Ruth Reichl

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

Yoga and meditation not only give us the ability to enjoy the beautiful moments in life, but also the ability to fully embrace the difficult and ugly moments. So often we define success in our practice by the way we feel in a given moment, but practice is never about select peak moments. Practice is about celebrating the fullness of life - the difficult and the easy, the beautiful
and the ugly, the savory and the sweet ~ Darren Main

Looming visage noble American colonel. Courageous, renown of history, Colonel Sanders, image forever accompanied odor of sacrificial meat. Eternal flame offering wind savory perfume roasted flesh. ~ Chuck Palahniuk

Ultimately, the only wealth that can sustain any community, economy or nation is derived from the photosynthetic process - green plants growing on regenerating soil. ~ Allan Savory

I peered at the bowl, which was piled high with shrimp and vegetables, little cubes of what looked like meat or fish. The broth was a beautiful golden color, with little circles of orange oil floating on the surface, near the edge of the bowl. My heart rate slowed, oblivion averted. "More chances at wishes. But also, this looks damn good."
I realized I was still holding the spoon with the dumpling, the steam not wafting out like a volcano anymore. So I closed my eyes and readied myself for another bite.
This time the heat took a step back and allowed everything else to come forward. The savory richness of pork, a bite of ginger and scallions, the broth. Oh, man, the broth. I hadn't ever tasted anything quite like this before. I chewed the dumpling, which was starchy but also managed to melt away, letting its texture dominate. For a moment, I wanted to reach for something beyond the flavor, but failed. Would I recognize the taste of magic, if magic even had a taste? Then I let the flavor itself take over. ~ Adi Alsaid

Hot lavender, mints, savory, marjoram; The marigold, that goes to bed wi' the sun, and with him rise weeping. ~ William Shakespeare

Mix and knead together all the state business as you do for your sausages. To win the people, always cook them some savory that pleases them. ~ Aristophanes

The Challons' cook and kitchen staff had outdone themselves with a variety of dishes featuring spring vegetables and local fish and game. Although the cook back home at Eversby Priory was excellent, the food at Heron's Point was a cut above. There were colorful vegetables cut into tiny julienne strips, tender artichoke hearts roasted with butter, steaming crayfish in a sauce of white burgundy and truffles, and delicate filets of sole coated with crisp breadcrumbs. Pheasant covered with strips of boiled potatoes that had been whipped with cream and butter into savory melting fluff. Beef roasts with peppery crackled hides were brought out on massive platters, along with golden-crusted miniature game pies, and macaroni baked with Gruyère cheese in clever little tart dishes. ~ Lisa Kleypas

What a deeply rich and full-bodied piece of chutoro tuna! The sweet nikiri sauce brushed ever so lightly over it makes the fish's natural umami flavor stand out in stark contrast! *Nikiri sauce is a sweet glaze made from soy sauce, mirin, and other seasonings that are heated just enough to dissipate the alcohol content.*
"The akami piece was cured with kombu seaweed. Their savory flavors meld harmoniously in my mouth!
And finally there's the rare gill-meat delicacy- the kamatoro! Its almost savage richness is gently wrapped in the sweetly tart freshness of the sushi rice! ~ Yuto Tsukuda

Kaz didn't look remotely entertained. "The Ravkan king lets you negotiate for him in matters of state?" he asked skeptically.
"Occasionally," said Sturmhond. "Especially if less than savory personages are involved. You have a reputation, Mister Brekker."
"So do you. ~ Leigh Bardugo

Rich and poor live together in equality. The same food and similar houses are shared by all; wherefore they cannot envy each other's hearths, and so they are free from the vices that rule the world. All your emulation centers on the saltworks; instead of ploughs and scythes, you work rollers [for salt production] whence comes all your gain. Upon your industry all other products depend for, although there may be someone who does not seek gold, there never yet lived the man who does not desire salt, which makes every food more savory. - Cassiodorus,A.D. 523. ~ Mark Kurlansky

Once, at one of the very rare and savory moments when my own teammates grudgingly allowed me to take the ball around one of the ends, Seymour, playing for the opposite side, disconcerted me by looking overjoyed to see me as I charged in his direction, as though it were an unexpected, an enormously providential chance encounter. I stopped almost dead short, and someone, of course, brought me down, in neighborhood talk, like a ton of bricks. ~ J.D. Salinger