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The thing about all my food is that everything is a remembered flavor. Maybe it's something I had as a child or maybe it's something I had in Milan, but I want it to taste better than you ever thought.

Ina Garten

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Ina Garten
Age: 76
Born: 1948
Born: February 2
Author
Chef
Writer
Brooklyn
New York
Ina Rosenberg Garten
Something
Maybe
Child
Thought
Better
Milan
Ever
Flavor
Everything
Remembered
Children
Taste
Thing
Food

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Every once in a while, a cookbook comes along that simply knocks me out.
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I've lived in the Hamptons since 1978, when I first bought my store Barefoot Contessa.
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One of the great gifts that you can give people is to cook for them.
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I use other cookbooks for inspiration. I must say I tend to cook from my own cookbooks for parties.
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I don't like sitting at a table that's too large, where everyone is too far apart. That's a party killer.
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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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You don't have to do everything from scratch. Nobody wants to make puff pastry!
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Take one flower that you like and get lots of them. And don't try to 'arrange' them. It's surprisingly hard to do a flower arrangement the way a florist does one. Instead, bunch them all together or put them in a series of small vases all down the table.
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I always have music. I love it to be very upbeat. When you're having drinks, I like something like Cesaria Evora. During dinner, I like the much more traditional - old Frank Sinatra and things like that.
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Food is not about impressing people. It's about making them feel comfortable.
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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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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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I love to take something ordinary and make it really special.
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I always like to have flowers on the table. I think they make it look special.
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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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When I thought my professional career was over, it hadn't even started yet.
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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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Grilled cheese and tomato soup is the ultimate comfort meal.
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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.
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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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