Nadia Giosia Quotes

I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.

I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.

In general I love to eat anything. I enjoy anything that is well prepared, a good spaghetti, lasagna, taco, steak, sushi, refried beans.

My grandchildren love cooking, and it doesn't have to be sweet things.

Simple ingredients can be used to make elegant dishes with just a little extra attention to detail.

I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life - every aspect of it.

It is important to experiment and endlessly seek after creating the best possible flavors when preparing foods. That means not being afraid to experiment with various ingredients.

Patience is the secret to good food.

I could talk food all day. I love good food.

I hated the Naked Chef. Fine, yes, he did good things for school food or whatever, but, you know, I don't want my chefs to be cute and adorable.

My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity.

I love to feed people, and I like to cook food they want to eat and food that will be good for them. I try to cook them things that are lower in fat and see if they will eat them.

I love Alton Brown's show 'Good Eats,' about the chemistry of food. It's really thoughtful.

Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.

I've taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors.

If I wasn't an actress, I'd like to cook. I'm pretty obsessed by it. Rome was great in that sense, going to amazing cookery bookshops. No wonder their food is good because the quality and wide range of their produce is so good. It's not fair, really.

There's no way I'm going to stand up for bad ingredients. We love seasonal ingredients. It's a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.

I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything - vinaigrettes, soups, stocks, salsas, so I'm always on the hunt for great honey.

Of the people who cook on television, I have admired people like Jacques Pepin, Julia Child, Mario Batali, Jamie Oliver and a few others because they are free of drama, display good taste and masterful technique, and use clear exposition to bring you up to speed.

I love to cook. I make an award-winning turkey chili.

I'm good in the kitchen. I can cook seafood, collard greens, black-eyed peas.

The older I get, the more interested in good meals I am.

Use spices for flavor in food rather than adding a bunch of oils, fats, or sauces.

I love cooking and eating - I'm a total foodie. It started off as a survival thing as a student, when cheese and potato pie was all I could afford to make. My most successful results come from concocting something with leftovers. Any chef will tell you that you should taste as you cook, so I might make it a bit more spicy, yogurty or eggy.

I have always loved food, and for me, even if I was on a beach, I would be cooking food every day.