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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.
Lidia Bastianich -
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.
Lidia Bastianich
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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.
Lidia Bastianich -
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.
Lidia Bastianich -
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.
Lidia Bastianich -
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.
Lidia Bastianich -
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.
Lidia Bastianich -
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.
Lidia Bastianich
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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?
Lidia Bastianich -
Food is the common language for all of us.
Lidia Bastianich -
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.
Lidia Bastianich -
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.
Lidia Bastianich -
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.
Lidia Bastianich -
What I learned being a young child was respect for food. Don't throw anything away.
Lidia Bastianich
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I love cooking vegan. Anybody can come in any time to any of our restaurants and get a vegan meal or a gluten-free meal as well.
Lidia Bastianich -
That's the beauty of risotto. You can make it any flavor you want. It's a great carrier.
Lidia Bastianich -
The service of food is to nurture, to please, to nourish.
Lidia Bastianich -
I love telling stories. You know why I love it? Because people love listening.
Lidia Bastianich -
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.
Lidia Bastianich -
If you're like me, food is a medium for communication. It's an expression of love and affection.
Lidia Bastianich
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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.
Lidia Bastianich -
America has many cultures which makes it great, but it's difficult to create one strong identity.
Lidia Bastianich -
What I do is my life, but it's not like I spend 18 hours a day, seven days a week in the restaurants.
Lidia Bastianich -
Italian food really reflects the people. It reflects like a prism that fragments into regions.
Lidia Bastianich