Ina Garten Quotes

I'm really a scientist. I follow recipes exactly - until I decide not to. And then I'll follow something else exactly. I may decide I could turn this peach tart into a plum tart, but if I'm following a recipe, I follow it exactly.

When I wrote 'Barefoot in Paris,' I wanted to make simple recipes that you could make at home that tasted like French classics.

I time everything. I'm a scientist at heart.

Fun is the most important. If you do stuff for money, it never works out.

The most important thing for having a party is that the hostess is having fun. I'm very organized. I make a plan for absolutely everything. I never have anything that has to be cooked while the guests are there. The only thing I might have to do is take something out of the oven and carve it.

Every once in a while, a cookbook comes along that simply knocks me out.

Never let 'em see you sweat. Guests feel guilty if they think you've worked too hard to make dinner for them - which of course you have!

You don't have to do everything from scratch. Nobody wants to make puff pastry!

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.

People have more fun if they don't eat so much they have to be taken home in an ambulance.

When I first started writing cookbooks, I remember thinking to myself, what makes me think I can write a cookbook? There are these great chefs who are really trained. And, as I started, I realized, actually, what is my lack is actually exactly right, because I can connect with - cooking's hard for me. I never worked on... And that's why my recipes are really simple, because I want to be able to do them.

My extravagance is my garden - it's the first thing I look at every morning when I wake up. It gives me so much pleasure.

Food is not about impressing people. It's about making them feel comfortable.

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.

When I thought my professional career was over, it hadn't even started yet.

With more and more fast food available, it takes an extra effort to cook delicious, healthy meals. I have always been a proponent of simple, easy food that doesn't take forever to cook so you really can eat well at home.

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.

I've taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors.

I use other cookbooks for inspiration. I must say I tend to cook from my own cookbooks for parties.

I like almonds as a snack - keeps your energy up but doesn't fill you up.

I don't like sitting at a table that's too large, where everyone is too far apart. That's a party killer.

All my life I dreamed of an apartment in Paris where I could cook, and now I have one, on the Left Bank.

It's so important that you don't put the stuffing in the bird, where in order for the stuffing to get cooked you have to overcook the turkey. It's better to do it on the side.

I absolutely adore Thanksgiving. It's the only holiday I insist on making myself.

I think that I had a very clear vision when I started writing cookbooks what I wanted it to be, and that you would open the book, that you would look at the photograph and go, that looks delicious. And then you would look at the recipe and say, I can actually make that and I can make it with ingredients I can find in the grocery store.

I get up every day, do the best that I can do, and go home and have a good time.

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.

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.

I worked for the Office of Management and Budget in the White House, on nuclear energy policy. But I decided it would be much more fun to have a specialty food store, so I left Washington D.C. and moved to the Hamptons. And how glad I am that I did!

I think there are two ways of eating, or cooking. One is restaurant food and one is home food. I believe that people have started making food that is easy that you want to eat at home. When you go out to a restaurant, you want to be challenged, you want to taste something new, you want to be excited. But when you eat at home, you want something that's delicious and comforting. I've always liked that kind of food - and frankly, that's also what I want to eat when I go out to restaurants, but maybe that's me.

Grilled cheese and tomato soup is the ultimate comfort meal.

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.

The most overrated tool: a pasta maker. Why make it when you can buy it? It's a lot of work!

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?

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.

If you think about a Thanksgiving dinner, it's really like making a large chicken.

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.

I think the best shortcut is to choose really simple recipes. Because I think you can make simple recipes that are as delicious as complicated ones.

Creme Brulee is the ultimate 'guy' dessert. Make it and he'll follow you anywhere.

I love Alton Brown's show 'Good Eats,' about the chemistry of food. It's really thoughtful.

Anyone who tries to make brownies without butter should be arrested.

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.

I love to take something ordinary and make it really special.

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.

You can be miserable before you have a cookie and you can be miserable after you eat a cookie but you can't be miserable while you are eating a cookie.

I always like to have flowers on the table. I think they make it look special.

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.

I learned that the hardest party to pull off successfully is Saturday night dinner. This meal is expected to be elaborate: appetizers, first course, dinner, dessert, and coffee. People arrive at 7:30 or 8 p.m. and stay for hours - definitely past my bedtime - and they all go home exhausted.