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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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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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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As a chef, I feel that it is my duty to make the most of what the earth gives us.
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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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It's in the nature of Italians to live life with a positive tone and to celebrate the invitations that come along in life. Italian food is so conducive to all of that.
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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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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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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 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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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'm not an entertainer - that's not what I do. I want to teach viewers; I want to show them. I want to share my culture.
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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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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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Julia Child came to my house and wanted a lesson in making risotto.
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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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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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Italians are very conscious of what they eat, how they eat, and its digestion.
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I think a ricotta cheesecake is very easy to make.
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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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If you're like me, food is a medium for communication. It's an expression of love and affection.
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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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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.