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I do know what my first meal in the next world would be Spaghetti Aglio e Olio, heavy on everything.

Rachael Ray

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Rachael Ray
Age: 56
Born: 1968
Born: August 25
Chef
Entrepreneur
Restaurateur
Television Personality
Television Presenter
Writer
Glens Falls
New York
Would
Spaghetti
World
Meal
Meals
Heavy
Next
Firsts
Everything
First

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I don't categorize food as bad or a guilty pleasure.
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I do 280 episodes of TV a year, write 15 recipes for the magazine, and publish an annual book. With all of that, we try to get one weekend a month with Isaboo at our home in the Adirondacks to relax and recharge.
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I tried to bake a cake for my mother's birthday - it took me four hours. It was terrible, and I cried for three days.
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Television itself is an intimate medium. It's in your house. You're visiting with these people... Not everybody's going to like it, just like not everybody likes everybody on the playground. I mean, that's life - especially if your job is to just go out there and be yourself.
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You don't feel as self-conscious if your clothes fit.
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I think having an animal in your life makes you a better human.
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When you really want to show some love, keep the flowers and say it with spaghetti.
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Decide what it is that you are and then stay true to that thing. My brand is based very much on how I live my day-to-day life.
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Since I never get on a scale, I have no idea how much weight I've lost!
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Good food and a warm kitchen are what makes a house a home.
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That's a horrible thought. I guess cheese or wine. I think I might be too depressed to eat if I had to eat only one thing for the rest of my life.
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I started running 3 miles every morning after throat surgery to remove a cyst last year. The gym used to be my adversary. But that has all changed. Now, I look forward to it every morning.
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I've never been a huge sweets eater, and I've always loved a Mediterranean diet. We eat a lot of dark leafy greens, and a couple meals each week are meat-free. We enjoy eating a balanced diet.
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Yum-O! I say this if something is so good that 'yum' just isn't enough of an exclamation. The accent is on the 'O' as in, 'Oh! That is so good!'
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I make a dog-friendly version of almost everything that we make for dinner.
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Never be a food snob. Learn from everyone you meet - the fish guy at your market, the lady at the local diner, farmers, cheese makers. Ask questions, try everything and eat up!
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I am burger obsessed and I love playing with the idea of what a burger can be for people. I make burgers out of everything from grains to seafood to, of course, browned meats of every kind. What I love about the burger is it makes food accessible and fun for everyone.
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I'm not a chef. I haven't created any new technique in the kitchen. I'm not a rocket scientist. I think I'm good at writing accessible, fun, and affordable meals for the average American family. That's what I think I'm good at.
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I really believe there's no such thing as accidents, only opportunities. God gives everyone the ingredients to a good, happy life. It's up to us to make the most of them.
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