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Instead of going out to dinner, buy good food. Cooking at home shows such affection. In a bad economy, it's more important to make yourself feel good.

Ina Garten

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Ina Garten
Age: 76
Born: 1948
Born: February 2
Author
Chef
Writer
Brooklyn
New York
Ina Rosenberg Garten
Good
Economy
Shows
Home
Feel
Affection
Feels
Cooking
Important
Dinner
Going
Instead
Make
Food

More quotes by Ina Garten

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I've lived in the Hamptons since 1978, when I first bought my store Barefoot Contessa.
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The planning is everything. Deciding which dishes you're going to prepare can turn into the make-or-break decision five days later, when you actually serve the meal.
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Food is not about impressing people. It's about making them feel comfortable.
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You don't have to do everything from scratch. Nobody wants to make puff pastry!
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When I thought my professional career was over, it hadn't even started yet.
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My mother would never let me in the kitchen. I always wanted to cook, but I was never allowed to. Her view of the world was, Cooking is my job, and studying is your job. I think, in retrospect, she didn't like the chaos. She was very orderly. It had to be her way.
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Grilled cheese and tomato soup is the ultimate comfort meal.
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I love to take something ordinary and make it really special.
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When I wrote 'Barefoot in Paris,' I wanted to make simple recipes that you could make at home that tasted like French classics.
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In the summer you want fresh, light and sort of quick things in winter you want things that are comforting, so your body really tells you you want to go towards potatoes, apples, fennel, things that are warm and comforting. And loin of pork.
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If it's a cocktail party, I generally make five or six different things, and I try to choose recipes that feel like a meal: a chicken thing, a fish or shrimp thing, maybe two vegetable things, and I think it's fun to end the cocktail party with a sweet thing.
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I get up every day, do the best that I can do, and go home and have a good time.
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I always like to have flowers on the table. I think they make it look special.
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The dirty little secret is that I grew up in a household where there were no carbohydrates allowed, ever. No cookies, no bread, no potatoes, no rice. My mother was very extreme in terms of what she served. Since I left home more than 40 years ago, I've been making it right for myself.
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You can get bogged down in a recipe that's got a lot of steps and a million ingredients, and it takes all day to make. And then you realize, you've just got one dish. For Thanksgiving, you want an abundance of choices, and so you want dishes that you can put together really quickly, but that doesn't mean less flavor.
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My favorite fall or winter lunch is big steaming bowls of soup. I usually invite people for around 12:30 and have two hearty soups like shrimp corn chowder and lentil sausage soup, which can be made a day or two ahead.
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Every once in a while, a cookbook comes along that simply knocks me out.
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I try to greet my friends with a drink in my hand, a warm smile on my face, and great music in the background, because that's what gets a dinner party off to a fun start.
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The most overrated tool: a pasta maker. Why make it when you can buy it? It's a lot of work!
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All my life I dreamed of an apartment in Paris where I could cook, and now I have one, on the Left Bank.
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