Christina Tosi Quotes

Our food style is no fuss - no jus or froth - hearty food like your mum might cook for you, and seasonal.

By definition, comfort foods are rich and creamy or evocative of childhood pleasures.

I love September, especially when we're in it.

Upstate New York in the middle of October. You can't get more beautiful than that.

There is a time in the last few days of summer when the ripeness of autumn fills the air.

I love food: biscuits and gravy, cheese grits, spaghetti and meatballs, chicken-fried steak with white gravy... but my favorite dish is my wife's beanie weenie cornbread casserole. It's so good. It sounds stupid, but if you eat it, it's heaven. Of course, it's only something you can eat if you've got a lot of money.

Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty and have a mysterious refinement when cooked or roasted over sea salt.

I've always had fond memories of cooking Thanksgiving.

I had a very normal childhood, and my mother cooked very normal food.

The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix.

You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.

You can't go wrong with relatively simple comfort food. It's also about ease. Some cook to impress. I cook for people to enjoy the food.

While you can find zucchini in markets in most places year-round, allowing you to make everything from breakfast dishes like zucchini and onion frittatas to snacks like zucchini-stuffed crab cakes, the onset of fall marks the beginning of hard squash season.

The food I've liked in my time is American country cookin'.

Cooking is an important part of a good, stable family life. I like to get the family together; there's a huge nurturing element in it.

I just never saw my mother in any other room but the kitchen. There were always pots going.

Macaroni and cheese was my mother's special dish. She'd also make jambalaya and dirty rice and bake a ham that would be incredible. And greens. But if you were looking for vegetables and healthy things, there weren't a lot of those.

I am proud to have been born in Iowa. Through the eyes of a ten-year-old boy, it was a place of adventure and daily discoveries - the wonder of the growing crops, the excitements of the harvest, the journeys to the woods for nuts and hunting, the joys of snowy winters, the comfort of the family fireside, of good food and tender care.

I love pumpkin pie.

Ever since I was little, I loved soup! Whether I was sick or had a bad day, my momma would always make me soup!

Let's be honest: you can't celebrate fall without it's leading role - pumpkin! You can incorporate this flavor of the season in so many ways, from candles to lattes, pies to decorations.

My husband and I grew up in India, so saag and tikka sauces are very nostalgic for us.

There's something rather comforting about putting on an apron.

The matriarchs of my family loved to bake, and the apple didn't fall far from the tree. Baking became something I did every day; it became a time where my creative and nurturing side took stage.

I love slow cooker recipes - especially during the fall.