Lidia Bastianich

Chef

1947-02-21

Quotes by 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.

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• 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.

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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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• 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.

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• 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.

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• 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.

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• Make your refrigerator or freezer like a treasure chest.

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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.

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• I was born in Allied-controlled Pola. At the end of World War II, the victorious wartime Allied powers negotiated the details of peace treaties and borders with Italy, Romania, Hungary, Bulgaria, and Finland. The Paris Treaty was signed on February 10, 1947. I was born a few days later.

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