Budget Cooking Quotes

When I was alone, I lived on eggplant, the stove top cook's strongest ally. I fried it and stewed it, and ate it crisp and sludgy, hot and cold. It was cheap and filling and was delicious in all manner of strange combinations. If any was left over, I ate it cold the next day on bread.

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.

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.

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.

It should be that every child, when they leave school, can do ten meals, because when they leave home, they've got to be able to eat healthily. Blow the science of it and everything else. They've just got to be able to know what's good for them, how to buy it, and how to make a few dishes that they enjoy and don't cost too much.

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.

You can serve good food on a budget provided you don't waste it.

It's a challenge to demonstrate that you can prepare some really interesting food with humble ingredients.

I don't have a perfect meal on the table most nights. Any night!

First of all, for me the secret is in the ingredients. You don't need to start spending fortunes on organic foods and start becoming way over budget. The better the ingredient, the littler that needs doing to it.

I taped my first series for PBS in 1982 at WJCT-TV in Jacksonville, Florida. The show, called 'Everyday Cooking with Jacques Pepin,' was about saving time and money in the kitchen - and it was a celebration of simple and unpretentious food.

One thing that improved my cooking skills was being a poor student in California... If you don't have much money, you have to learn to cook.

The things I cook and eat on a regular basis are really inexpensive.

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.

When you don't have much money, cooking can be incredibly reassuring. You feel like you're doing meaningful work.

I know that I can cook well on a low budget so I can't really justify spending a fortune on food.

Nobody has money right now. And eating is very important, but it doesn't need to be expensive. And to make - it doesn't need to be fancy, as long as it's fresh and simple. The simpler it is, the more fancy it actually comes out tasting.

I'm working on a cooking show; I'm going to do some of it at Dallas Page's performance center. I'm going to do a cooking show called 'Dude Food,' where I show young guys how to eat good and clean, cheap.

I write cheap recipes for struggling families and single people, and have donated 800 copies of my newest cookery book to food banks and other good causes.

Since truffle oil and caviar aren't always in the budget, learning to tweak and enhance just a few ingredients and flavor combinations can help you transform those ordinary ingredients into the extraordinary!