Nadia Giosia Quotes
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You know, we don't have any decorative sprigs of rosemary; we're not placing little matchstick radishes onto an hors d'oeuvre... The food's gotta taste good. The concept's gotta taste good.
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You don't just turn on a camera and do a cooking show. If you want to go somewhere with something, you've got to make it look like what it's supposed to look like five years from now.
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My parents immigrated from Italy and spent 40 days and 40 stinking nights on a boat so we didn't have to eat things like gizzards.
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Dinner is often a stew of beans or legumes, which are awesome for dieting; they give you that meaty satisfaction and both are excellent with whole grain rice or bread.
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Like the old Italian saying goes, 'It ain't rocket surgery.'
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Julia Child wasn't afraid to have fun. She made fantastic food but knew how to have a good time and not be too stuck up about the kitchen space.
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We got Martha Stewart legitimizing homemaking for her generation, and then there's this return to being interested in all things home, lifestyle, and food again. I think this generation is less about the frills and more about the flavor of things.
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Often with television, particularly with lifestyle entertainment, they really try and box you in.
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I was a ravenous child. I'm a ravenous adult. I love to eat.
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I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes. And I love sweetening my dishes with maple syrup. It has a bit of a bitter kick at the end that works wonderfully in savory dishes.
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I eat vegetarian a lot. I buy only fresh ingredients and cook from scratch - that way, when I feel like snacking and look in my fridge, it's: 'Oh, baby carrots or chocolate soy pudding. Take your pick.'
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Just because one likes to cook up a great meal or decorate their home doesn't mean they have to do it with granite counter tops and duck a l'orange.
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'Shkoff' is to eat. 'Shkiaff' is to slap. Like, 'Gettouttahere I'm gonna give you a couple of shkiaffs,' or, 'Forget presentation, just shkiaff the food onto the plate.'
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I did skit comedy online for many years, beginning around 2001. Around 2006 I started watching a lot of food television and got re-interested in food. I come from a very food-obsessed family. But I also wanted to do my own thing, which was the comedy.
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I eat mostly vegetarian. I love meat, but I think it should be enjoyed on occasion - like cheesecake or blackouts.
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North America was ready for something other than a vanilla cooking show and we were providing the double dark chocolate fudge.
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I grew up in a food-obsessed Italian family, so food was always front and center in my life. I was a food obsessed person who morphed into a comedian and tried to figure out a way to make fun of my cake and eat it too.
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I believe that anyone can cook a great meal. Basically all you need to do is get your hands on some fresh ingredients and not be afraid to make a mess in the kitchen.
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I grew up in a family where the women were just nuts. They didn't stand around in cardigans making polite conversation while they chopped tomatoes.
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I work out four to five days a week, alternating three workouts.
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You don't have to look far to taste some of the best food the world has to offer. I'd pit my grandmother against a 3-star Michelin chef any day.
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People are complex. You can be smart and still look hot. You can be a punk rocker yet have a refined vocabulary. It's all about this mashup that makes us who we are and I think that's a beautiful thing.
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Exercising with a trainer makes my quality of life go through the roof.
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First and foremost, you've got to make yourself happy. Essentially being who you are is the most important thing. When you're after truth, happiness always comes.