Quote

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.

Ina Garten

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Ina Garten
Age: 76
Born: 1948
Born: February 2
Author
Chef
Writer
Brooklyn
New York
Ina Rosenberg Garten
Together
Realize
Recipes
Mean
Steps
Thanksgiving
Really
Realizing
Flavor
Make
Millions
Dishes
Takes
Ingredients
Choices
Abundance
Bogged
Less
Quickly
Dish
Doesn
Million
Recipe

More quotes by Ina Garten

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They say that gardens look better when they are created by loving gardeners rather than by landscapers, because the garden is more tended to and cared for. The same thing goes for cooking. I only cook for people I love.
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When I thought my professional career was over, it hadn't even started yet.
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One of the great gifts that you can give people is to cook for them.
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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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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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Food is not about impressing people. It's about making them feel comfortable.
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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 get up every day, do the best that I can do, and go home and have a good time.
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I love to take something ordinary and make it really special.
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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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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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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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Every once in a while, a cookbook comes along that simply knocks me out.
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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.
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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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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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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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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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I measure everything, because I always think that if I've spent so much time making sure this recipe was exactly the way I want it, why would I want to throw things into a pot?
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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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