Lidia Bastianich Quotes
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I think people make it too systematic in a way, like it's a chemistry formula. Food is not like that; food is very forgiving. Connecting and making do with a lot of the food elements can be fun and exciting.
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I think traditions change and modify with each generation. With new members joining the family, their customs and traditions have to be respected and combined with the exiting traditions. And the children that follow are part of that new evolving tradition and, as they grow, will have input that will, in turn, continue to evolve that tradition.
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I was born in Allied-controlled Pola. At the end of World War II, the victorious wartime Allied powers negotiated the details of peace treaties and borders with Italy, Romania, Hungary, Bulgaria, and Finland. The Paris Treaty was signed on February 10, 1947. I was born a few days later.
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You should just feel comfortable with food and your own culinary culture, whatever your mother and grandmother know.
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I see how people connect with me on different level through my show, how they want to transport what I cook into their home kitchens for their own families. It's my responsibility to always make sure that is quality.
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Kids today are really so alienated from the source of food. If they are going to nourish themselves properly, if they are going to safeguard this environment we have and the economy that goes with it and world hunger that goes with it, they need to know about food.
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I think a ricotta cheesecake is very easy to make.
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By cooking with your kids, you can help them understand that food is a powerful tool in connecting human beings.
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The food of a country is my story. It is a small story, but people relate so much to it. I want to share that, but also the idea of bringing people and family together.
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Julia Child came to my house and wanted a lesson in making risotto.
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There's a great need to convene at the table with family and friends. People are feeling it and wanting it. For me to be a minor player in helping with that, it makes me so happy.
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If I'm not tasting wine and food... I'm thinking about wine and food. If I'm not thinking about wine and food... I'm writing about wine and food.
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Everybody can cook. You don't have to do anything fancy. You can do a nice antipasto spread with sardines, anchovies, some meats, marinated vegetables, fruits, cheese, nuts, and crackers.
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Italians are very conscious of what they eat, how they eat, and its digestion.
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If we don't focus on when we eat - like, let's say we watch television or something - you eat much more. If you focus on the food - you smell it, you cook it - you're enjoying it already.
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We had our wheat. We made our own olive oil. We made our wine. We had chickens, ducks; we had sheep, cows, milk. So I was raised in a very simple situation but understanding really food from the ground... the essence of food and the flavors. And those memories I took with me, and I think that they lingered on.
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Make gifts meaningful by putting the time in creating them, whether baking and cooking, or in making arts and craft. It will all have more meaning for the giver and receiver.
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Make your refrigerator or freezer like a treasure chest.
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When I first came here, Italian food wasn't anything I recognized. I didn't know what Italian American food was; we never ate it at home. It was the food of immigrants who came here and made use of the ingredients they had.
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Food is kind of my entry card into everything. Food kind of opens the doors... because food is peace. It's good; it's positive.
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Don't accept what a grocery store has for you. Tell the store to get you want you want. If you want honey from a local farmer, organic honey, you tell them. We are in control. It's up to us as the consumer to get what we want.
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I'm simple in my approach and straightforward. I connect with the average person that is interested in food.
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I found great rewards in cooking a dish and feeding it to someone. It was a means of communicating. I was giving part of my talent or my gift and sharing it with somebody, making somebody happy. And it gave a lot back to me, and I wanted to do more and more.
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I'll get home from work on Friday night and take out some beans and soak them. The next morning, I'll put them in a pot for soup, then just keep chopping, chopping, chopping - carrots and celery and cabbage - and in two or three hours, you have this wonderful, mellow soup that fills up the whole house with its aroma.