Quotes of All Topics . Occasions . Authors
I love making apple strudel.
Cooking is good therapy for me.
I cherish my beautiful Italian heritage.
Food is the common language for all of us.
Today's innovation is tomorrow's tradition.
I think a ricotta cheesecake is very easy to make.
I just love engaging a live audience - I love that.
I had my first child at 21, my first restaurant at 24.
Make your refrigerator or freezer like a treasure chest.
Food is all about the story of a people through the ages.
The service of food is to nurture, to please, to nourish.
Chemistry was my college interest. Cooking is about chemistry.
I am blessed that the food business is good for me. Good to me.
Food is culture. Food is an identity, a footprint of who you are.
Julia Child came to my house and wanted a lesson in making risotto.
I think Chicago's a great city. Like New York, it's full of energy.
My grandmother was the genesis of my connection and passion to food.
Italians are very conscious of what they eat, how they eat, and its digestion.
You can freeze a nice sponge cake and then have a strawberry shortcake any time.
As a chef, I feel that it is my duty to make the most of what the earth gives us.
What I learned being a young child was respect for food. Don't throw anything away.
When you are the host, you have to take the party into your hands like a conductor.
Why do you think millennials are so into food? It's the way they relate to each other.
That's the beauty of risotto. You can make it any flavor you want. It's a great carrier.
I was an immigrant. I came here at 12. We were caught behind the Iron Curtain until I was 10.
Italian food really reflects the people. It reflects like a prism that fragments into regions.
Holidays - any holiday - are such a great opportunity to focus on bringing the family together.
If you're like me, food is a medium for communication. It's an expression of love and affection.
America has many cultures which makes it great, but it's difficult to create one strong identity.
I started in the restaurant industry when I was 22, so I've had quite a long tenure, if you will.
Cooking is about the ingredients and responding, but risotto, specifically, is about the technique.
What I do is my life, but it's not like I spend 18 hours a day, seven days a week in the restaurants.
When we're filming, I sometimes look into the camera and wonder who's out there, who will be watching.
Eating well, being around the table with the family or friends or relatives - it doesn't get any better.
I'm simple in my approach and straightforward. I connect with the average person that is interested in food.
By cooking with your kids, you can help them understand that food is a powerful tool in connecting human beings.
Lambruscos have been misrepresented by industrial versions that have the soda pop flavor they think Americans want.
You should just feel comfortable with food and your own culinary culture, whatever your mother and grandmother know.
When I started as a young chef, I was Italian, and I was a woman, and everyone else in New York was French and a man.
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.
I am the perfect example that if you give somebody a chance, especially here in the United States, one can find the way.
All of my books have been about authentic Italian food in Italy and bringing that message about simple and authentic food.
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 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.
For me, it's the ultimate to be able to nurture and nourish someone. They trust you. It's a basic form of intimacy in a community.
I develop trust, and I think it's the most important to my growth. If my restaurants are always full and my books sell, it's this trust.
My success is that I have these two great cultures behind me. One is Italian. I've continued to nurture that. But I also feel very American.
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.
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.
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.