Lidia Bastianich Quotes

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Cooking for somebody is very personal.

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.

I think Chicago's a great city. Like New York, it's full of energy.

What I do is my life, but it's not like I spend 18 hours a day, seven days a week in the restaurants.

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 just love engaging a live audience - I love that.

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.

I am a transporter of the Italian culture - culinary culture, family culture - because I love it, I thrive in it, and I think it's the right way.

Eating well, being around the table with the family or friends or relatives - it doesn't get any better.

Whether you talk about the olive oil, whether you talk about Aceto Balsamico, whether you talk about Grana Padano, whether you talk about Mozzarella di Bufala. These are all traditional Italian products that are hard to beat, and they're easy to transport and buy. You don't have to do much around it. Just eat them.

Make your refrigerator or freezer like a treasure chest.

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.

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.

Food is culture. Food is an identity, a footprint of who you are.

I am blessed that the food business is good for me. Good to me.

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.

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.

Younger generations, they ask more questions, like on a recipe. But they ask them online. If my staff doesn't know how to answer it, I will answer.

The Caprese salad perfectly represents the colors of the Italian flag. While I am not so sure that the colors of the flag stem from the cuisine, there is no denying that those colors do evoke a typical Italian plate.

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.

Food feeds our souls. It is the single great unifier across all cultures. The table offers a sanctuary and a place to come together for unity and understanding.

All of my books have been about authentic Italian food in Italy and bringing that message about simple and authentic food.

I think a ricotta cheesecake is very easy to make.

Holidays - any holiday - are such a great opportunity to focus on bringing the family together.

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.

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.

I was an immigrant. I came here at 12. We were caught behind the Iron Curtain until I was 10.

By cooking with your kids, you can help them understand that food is a powerful tool in connecting human beings.

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.

When we're filming, I sometimes look into the camera and wonder who's out there, who will be watching.

If you're like me, food is a medium for communication. It's an expression of love and affection.

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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