Lidia Bastianich Quotes
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Make your refrigerator or freezer like a treasure chest.
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Food is the common language for all of us.
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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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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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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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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?
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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'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.
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That's the beauty of risotto. You can make it any flavor you want. It's a great carrier.
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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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What I continuously remember is when I was a child in the courtyard with my grandmother and we milked the goat and we made the ricotta. The still-warm ricotta from our goat, on top of a piece of bread, and we used to sprinkle just a little bit of honey or sugar on it. That flavor, that stays in my memory.
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I think Chicago's a great city. Like New York, it's full of energy.
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When you are the host, you have to take the party into your hands like a conductor.
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The service of food is to nurture, to please, to nourish.
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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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The filming happens in my home, and I cook like I do at home, on my home stove with my house pots and so on. That's who I am. I am very true to my real profile.
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You can freeze a nice sponge cake and then have a strawberry shortcake any time.
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There is a history to Italian food that goes back thousands of years, and there's a basic value of respecting food. America is young and doesn't have that.
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I attended classes and taught classes, in Food Anthropology at Pace University, with an anthropology professor. You can trace history by the architecture and food of a place. Food is one of those things that transcends and stays in the culture.
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The best things - when I really feel that I'm communicating, and when I really feel that people are getting it - are simple, straightforward recipes. I think simple is the hardest to achieve because you don't have all those elements to hide behind.
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A box of spaghetti can take seven minutes to cook, and you can make a sauce at that time with perhaps garlic, olive oil, and zucchini. Then you've got yourself a complete meal. The whole thing shouldn't take more than half an hour.
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Cooking for somebody is very personal.
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Choose recipes like a base recipe; make a big pot of soup and freeze it. From then on, you can take it in any direction. Another day put rice in it, or then put corn or sausages. From there, it's endless.
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I love telling stories. You know why I love it? Because people love listening.