In my position, I'm always going to get a bit of flak. I take it with a grain of salt.

One thing I've learned is I actually don't like variety very much. I like having the same thing over and over: assorted lean proteins, arugula salad, quinoa or brown rice with soy sauce, olive oil, lemon, and salt. Those ingredients can pretty much get me through the week.

Roasting fish that's encased inside a salt crust is a centuries-old method of ensuring moist, ultra-flavorful flesh.

I had an agent in Salt Lake City, but acting was more like a hobby.

I don't care about the quality of the film as a whole, but I loved 'Salt.' I loved it!

We talk about America as a melting pot, where you can't turn salt into pepper. Then you got too much pepper. You need the salt. You need the paprika. You need the broth.

People will want to say this or that about you, but take it with a pinch of salt.

Usually before matches I eat plain pasta with a little bit olive oil, salt, pepper and chicken.

We're working on ways to make potable water from polluted water, whether it has organics in it or salt from the ocean, at very low energy input.

Vegetarians are doomed in the Chilean street-food scene, though if they are willing to ingest small quantities of lard, they can enjoy the ever-popular squash, salt and lard biscuits known as sopaipillas.

If I read in a paper that somebody has said something about me, I'm going to take it with a pinch of salt; I really am!

I love nuts and popcorn with olive oil and sea salt.

When summer squash is freshly picked, all it needs is a little olive oil, salt, pepper, and maybe a hit of lemon juice.

I take everything with a grain of salt.

I'll cook a batch of brown rice or quinoa and keep it in the fridge, so when I get hungry, I can easily dress it up with olive oil, lemon, and salt and pepper, and then add veggies.

While many processed foods are full of salt, and excessive salt intake is associated with hypertension and other conditions, salt is essential to health. It can be dangerous to have too low a sodium intake.

Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor.

I didn't go into politics to tell people how much salt to put on their chips.

Mangroves, salt marshes and sea grass lock away carbon at up to five times the rate of tropical forests.