Martha Stewart Quotes

I'm a big fan of a great glass of red wine and a delicious bowl of pasta made from scratch.

I love England, especially the food. There's nothing I like more than a lovely bowl of pasta.

As far away as you can get from the process of mechanisms and machinery, the more likely your food's going to taste good. And that - that is probably the largest thing I can hand to anybody is let your hands touch it. Let them make it.

Eataly is the greatest - it's like food galore there. They have all of these little stations, like a pasta area and a pizza area. And they have the best gelato.

Our pasta primavera was born when I promised fresh pasta with tomatoes and basil to critic Craig Claiborne, but we had no tomatoes.

Nowadays I actually cook Italian-style food more than French heavy sauces. I make a good salad, some great roasted vegetables, grilled fish. I'm crazy about L.A. because at the farmers' market you find all kinds of wild mushrooms.

The best pastas are cut with bronze dies that give them a rough texture and allow the sauce to cling.

One of my favorite dishes is this alfredo I make, and I make the sauce from scratch. I love making everything from scratch.

I love how Jamie Oliver makes seasonal, local foods in a rustic way, without a lot of fuss.

In heaven, after antipasti, the first course will be pasta.

Eating local is a relatively new concept in American dining; for the Italians, it's a way of life.

No matter what it is you are cooking, buy the best ingredients you can afford. I don't care if it's a simple salad or Beef Wellington. A quality product stands alone and won't need any dressing up.

If I'm in Italy at a certain time of year, I'll make sure to try fresh porcini mushrooms in risotto, or puntarelle, a sort of curled chicory leaf that's only available for a few weeks in May.

If you come to The Kitchen and get a pork chop with polenta, which is our kind of food - simple - there is only one way it should taste at The Kitchen.

At Spago, we make all of our pasta from scratch with egg yolks, so I'm always looking for new ways to play with egg whites.

Let there be seasons so that our tongues will be rich in asparagus and limes.

Only that I insist upon your dining with us. It will be ready in half an hour. I have oysters and a brace of grouse, with something a little choice in white wines. Watson, you have never yet recognized my merits as a housekeeper. ~ Sherlock Holmes

I love the look of delight on my guests' faces when I serve them a bowl of olive-oil aioli alongside roasted potatoes or a grand Nicoise salad.

I love this little family-owned Italian spot called Tep's Villa Roma. It has good home-style food made with love and intention.

My biggest cooking influence, my No. 1, is my grandma. Then it's the farmers. When I go to the farm stand and see what's available, that's where I get most of my inspiration.

Simplicity in preparation is the Italian way. Make easy dishes, and then you can elaborate the final preparation by decorating with vegetables or herbs or adding a dash of olive oil.

Italian food is simple and healthy, and it's easier for a vegetarian to choose something from the menu.

The composition of my desserts is taken care of by the farmers' market.

I have made cassoulet more times than is advisable - first in culinary school, once with a friend for a dinner party, and at least half a dozen times in the BA Test Kitchen.

Italian food is seasonal. It is simple. It is nutritionally sound. It is flavorful. It is colorful. It's all the things that make for a good eating experience, and it's good for you.