Lidia Bastianich Quotes
-
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.
-
Eating well, being around the table with the family or friends or relatives - it doesn't get any better.
-
Food is the common language for all of us.
-
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.
-
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.
-
If you're like me, food is a medium for communication. It's an expression of love and affection.
-
That's the beauty of risotto. You can make it any flavor you want. It's a great carrier.
-
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.
-
I'm simple in my approach and straightforward. I connect with the average person that is interested in food.
-
I think Chicago's a great city. Like New York, it's full of energy.
-
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.
-
When you are the host, you have to take the party into your hands like a conductor.
-
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.
-
The service of food is to nurture, to please, to nourish.
-
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.
-
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.
-
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.
-
What I learned being a young child was respect for food. Don't throw anything away.
-
You can freeze a nice sponge cake and then have a strawberry shortcake any time.
-
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.
-
It's important to let children fly on their own. I understood that they needed to create their own life and not be my shadow. Let them make their own decisions, and support them along the way.
-
In 1981, we opened Felidia, and the newspapers, the city papers, the big timers came, and I got invited on the 'Today Show' and so on. A lot of food luminaries would come to Felidia - Julia Child, James Beard, they all came.
-
America has many cultures which makes it great, but it's difficult to create one strong identity.
-
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.