Sally Schneider Quotes

We want to teach families how to cook Tuscan wherever you are. How to reuse your leftovers. How to trick the kids into eating whatever you want by putting it into a frittata.

My goal in 'Live to Cook' is to make great food more approachable for home cooks.

I've never got on with recipes. Free yourself - throw them out!

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

Cooking at home is easier than cooking in the restaurant because you don't have to write a menu or try to please everybody.

I had these recipes that say do this, do that. Who MAKES these rules?

At home I keep things simple with fish, pasta and soups and am often preparing stuff for the family.

The hardest part of cooking is shopping, and if you organize yourself and shop once a week, you're halfway there.

I want to do a book called 'Shopping and Cooking for One with Tony Danza,' where I will show you how to shop. And, by the way, it should be a movement, because there are many single people in this world. You go to the supermarket, and you need celery, you gotta buy a whole head of celery. It's very difficult for single people.

I live a pretty domestic and normal life. I make my kids breakfast most mornings, but nothing too elaborate - soft-boiled eggs and oatmeal.

What a marvelous resource soup is for the thrifty cook - it solves the ham-bone and lamb-bone problems, the everlasting Thanksgiving turkey, the extra vegetables.

My kids won't eat all whole-wheat pasta, so my trick is to mix some in with white pasta. Cook the whole-wheat for about a minute and a half before you add the white pasta.

I've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't have to take three days to do this. With planning, you can do a lot and really have quality food every day.

Becoming food savvy is one thing, but it's amazing how fast savvy turns to snooty, and snooty leaves you preparing three-hour meals that break your budget and that the kids won't even eat.

I love to cook. My dad's a really excellent cook and his style is: Look in the fridge and make whatever there is with whatever ingredients you have and I like cooking like that, too.

The magazine, the daytime show, we've always tried to write affordable, accessible. Those are key words for us, and I do mean us, a huge staff of people at the magazine who love to cook affordable, friendly food that helps families eat better for less.

So when I do Chinese cooking, I mix everything together, then the kids have to eat their vegetables. They won't have the patience to pick them out.

I haven't got time in my life to do all the things I should be doing, like running and dieting and decorating my house, buying some furniture.

Breakfast is my specialty. I admit it's the easiest meal to cook, but I make everything with a twist, like lemon ricotta pancakes or bacon that's baked instead of fried.

I never cook from cookbooks.

Flavor Five is a book with recipes using five ingredients to possibly be cooked in just five minutes. It will be very user-friendly for the home cook on the run.

I think my cooking these days is a lot more relaxed from when I was working in professional kitchens. Spending time in people's kitchens made me realize that people want to eat healthy meals that are easy to prepare, with minimal ingredients that can be made on a budget.

For the most part this is a place to find down-to-earth advice on everyday cooking, eating, food shopping, cooking equipment, and nice things to put on your table.

I am not a fine chef, but I can certainly get dinner on the table for 14 people. With that many, I try to keep it simple: salmon, mashed potatoes, sauteed spinach, and salad.

I don't believe in twisting yourself into knots of excuses and explanations over the food you make.