Lidia Bastianich Quotes
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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 am blessed that the food business is good for me. Good to me.
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As a chef, I feel that it is my duty to make the most of what the earth gives us.
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I love that I've become a mentor, almost like a mother, to all the people out there that love Italian, that love cooking. I seem to make them comfortable.
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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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My grandmother had a courtyard of animals, like goats and chickens. She made ricotta cheese, cooked with potatoes warm from the garden, grew everything from beans to wheat. It was simple, seasonal food, and we all ate what was produced 10 miles from where we lived. It was that way for centuries.
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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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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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Vin brule is a version of mulled wine enjoyed in Piemonte, in northwestern Italy. It's a perfect choice for holiday entertaining because you can double or even triple the recipe and leave it over very low heat, ladling it out as your guests come in from the cold.
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Eating well, being around the table with the family or friends or relatives - it doesn't get any better.
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Match the right food to the right occasion. Think about what you are celebrating. If you are honoring people, what are their favorite foods? If it is a holiday, what is the food for it? When you give an identity to the party, people appreciate that.
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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 was an immigrant. I came here at 12. We were caught behind the Iron Curtain until I was 10.
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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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What really makes your business is your workers - their commitment, their knowledge, how you train them, how you treat them. They have to make the entity a winning entity.
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I think a ricotta cheesecake is very easy to make.
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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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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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Eating is something we all have to do. When we sit down at the table, we nurture ourselves, and hence, all our resistance goes away. We are open to receiving good and taking it in with gusto and pleasure.
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Italians are very conscious of what they eat, how they eat, and its digestion.
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Physically, women have some challenges in the kitchen, like lifting heavy pots on and off the stove. You learn to adapt; you learn to find a way. But the biggest challenge for women in this industry is how to balance a family with such a demanding career.
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Food is the common language for all of us.
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My grandmother taught me the seasonality of food. She lived with the rhythms of nature. That's the way we should live. Why do we need raspberries in January flown from Chile?