American - Chef | February 21, 1947 -
I think a ricotta cheesecake is very easy to make.
Lidia Bastianich
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Everybody can cook. You don't have to do anything fancy. You can do a nice antipasto spread with sardines, anchovies, some meats, marinated vegetables, fruits, cheese, nuts, and crackers.
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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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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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Why do you think millennials are so into food? It's the way they relate to each other.
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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.
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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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You can freeze a nice sponge cake and then have a strawberry shortcake any time.
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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.
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My evolution came not as a plan but as opportunities came. People offer them when they see you're doing something well. It's up to you to recognize them, take them, and then dedicate yourself to them.
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Italy is so influenced by others: couscous in the south, cinnamon in the north because of the Venetian spice trade - I just want to divulge as much information as I can.
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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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