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“I hated cranberry sauce, but for some reason my mom persisted in her lifelong belief that it was my very favorite food, even though every single Thanksgiving I politely declined to include it on my plate.”
― John Green, Looking for Alaska

“I made the Gruyère cheese soufflé and the grilled ham with apricot sauce. Nathan prepared the yogurt parfaits with fruit compote."
"Nathan, how'd it go with this first challenge?"
"Good. I think I managed okay." His eyes were wild and he looked slightly shell-shocked.
"Did you get a chance to taste Helene's food?"
"Yeah." He nodded vigorously. "She's good."
The other contestants laughed at the understatement.
Jenny clapped her hands together. "My favorite dish was an American specialty. Buckwheat pancakes with a trio of toppings... classic maple syrup tapped right here at the farm, a blackberry sauce with mint, and a delicious maple walnut butter. And the bacon-wrapped Brussels sprouts side was crispy and salty and delicious.”
― Penny Watson, A Taste of Heaven

“Li Pin Chu tells them that if he could eat one dish every day for the rest of his life it would be sliced pork and egg in palm sugar. Han says he would enjoy some chicken stewed in onion yogurt sauce. Sirine thinks she might like some reheated spaghetti and meatballs- a breakfast that her mother used to make from the previous night's dinner.”
― Diana Abu-Jaber, Crescent

“He grew up in Rio de Janeiro. So, it could be so many things. Such a rich tradition of comfort foods. Maybe not something entirely traditional. Umm... churros?" She said it exactly the way he had taught her to say it, many moons ago, while feeding the crisp-on-the-outside, pillowy-on-the-inside confection into her mouth and then tasting the sticky sweetness on her lips.”
― Sonali Dev, Recipe for Persuasion

“There was a diner across the street. 'Let's go in there and talk, ok? We can have milkshakes.'

I wasn't sure how he knew about my milkshake thing, but, honestly, I could be on the verge of death and someone could suggest a milkshake and I'd rally just long enough to suck it down.”
― Abbi Waxman, The Garden of Small Beginnings