Laurie David Quotes

I find it much more compelling to make a four-biter that leaves you wishing that you had a fifth. I think 'the tyranny of the entree' is the right way to put it. I don't want to build this giant plate of food.

Chalkboards being used inside the restaurant seem to be a good sign that the proprietors are proud of their food, and that's kind of nice, actually - it's a nice personal touch.

No tablecloths, silver cutlery, fine porcelain, sommeliers, or deep wine lists - that's fine. But no service or hospitality? That's going too far.

Good food is good food. It doesn't have to come with pretense.

The only specialized diet that I follow is home-cooked food.

For me, it's simple: easy recipes equal more family time.

I always eat bread and almost always peanut butter and apple syrup, sometimes cheese. I hardly ever ate out as a child. When I did it more as a student, it felt strange to be served.

Even if you're having a snack, enjoying it in a beautiful teacup or on a lovely plate makes it feel like more of an event.

You should just feel comfortable with food and your own culinary culture, whatever your mother and grandmother know.

I like to eat in proportion, eat healthy, home-cooked food with lots of salad.

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.

For me, candlelit is the only way to have a dinner. There are always candles at my table. And I like to have Luis Miguel playing in the background.

I try to cook as much as possible, but I love to eat out.

I like to cook. We always sit down together, my daughter and I, and have dinner - baked chicken breast or a piece of fish with green beans, rice or potatoes. And I love pasta.

I love cooking. There is nothing I like better than going home and cooking my family a nice meal. Anything with pasta! Pasta with butter! I have a good repertoire, and I can do quite a few different dishes. Sometimes they work out and sometimes not.

I'm very average. I'm into fresh, yummy family food. I'm into leftovers.

The thing about innovation is, where do you stop? There are movements across the world where people are asking restaurateurs to bring back the regular plate. So, yes, we are fed up of drinking out of shoes and eating out of hats.

I think what you got to do is to create an environment which people wish to sit in. You have to create a menu which is interesting to people. You have to create food which is delicious and affordable. I think that's what's important.

From the time I start prep to serving the food at the table, I like for the whole thing to be beautiful.

What I have found is that the best way to unwind is cooking. You only have two hands. If you are chopping veggies, you are forcing yourself to put the phone down or step away from the computer. It's extremely relaxing.

I always order soup, dessert, and a sandwich or whatever main course. But then the idea is you have to eat such a small portion of it and bring the rest home.

I believe with baking there is a certain nostalgic fix.

As I famously said before, I don't like to waste meals. I'm no one's food snob.

Because I cook a lot, I wanted to write a recipe book, really incorporating the message that you don't have to starve yourself to be reasonably skinny.

I try to cook more now so I can control my diet and what I ingest.