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" Match the right food to the right occasion. Think about what you are celebrating. If you are honoring people, what are their favorite foods? If it is a holiday, what is the food for it? When you give an identity to the party, people appreciate that. "

Lidia Bastianich

Food

Identity

People

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" What I do is my life, but it's not like I spend 18 hours a day, seven days a week in the restaurants. "

" I think Chicago's a great city. Like New York, it's full of energy. "

" I love that I've become a mentor, almost like a mother, to all the people out there that love Italian, that love cooking. I seem to make them comfortable. "

" Food is all about the story of a people through the ages. "

" Cooking is good therapy for me. "

Lidia Bastianich

Cooking

Therapy

" I think a ricotta cheesecake is very easy to make. "

" My success is that I have these two great cultures behind me. One is Italian. I've continued to nurture that. But I also feel very American. "

Lidia Bastianich

Two

American

" My evolution came not as a plan but as opportunities came. People offer them when they see you're doing something well. It's up to you to recognize them, take them, and then dedicate yourself to them. "

" By cooking with your kids, you can help them understand that food is a powerful tool in connecting human beings. "

" I cherish my beautiful Italian heritage. "

" It's in the nature of Italians to live life with a positive tone and to celebrate the invitations that come along in life. Italian food is so conducive to all of that. "

" If we don't focus on when we eat - like, let's say we watch television or something - you eat much more. If you focus on the food - you smell it, you cook it - you're enjoying it already. "

" Julia Child came to my house and wanted a lesson in making risotto. "

" I think people make it too systematic in a way, like it's a chemistry formula. Food is not like that; food is very forgiving. Connecting and making do with a lot of the food elements can be fun and exciting. "

" I'm not an entertainer - that's not what I do. I want to teach viewers; I want to show them. I want to share my culture. "

" My grandmother taught me the seasonality of food. She lived with the rhythms of nature. That's the way we should live. Why do we need raspberries in January flown from Chile? "

Lidia Bastianich

Nature

Live

" Don't accept what a grocery store has for you. Tell the store to get you want you want. If you want honey from a local farmer, organic honey, you tell them. We are in control. It's up to us as the consumer to get what we want. "

" I cooked for the two Popes that were here. Pope Francis I cooked for and Pope Benedict before him. Pope Benedict is German. And I did a little research - his mother was a chef. "

" Everybody can cook. You don't have to do anything fancy. You can do a nice antipasto spread with sardines, anchovies, some meats, marinated vegetables, fruits, cheese, nuts, and crackers. "

" If I'm not tasting wine and food... I'm thinking about wine and food. If I'm not thinking about wine and food... I'm writing about wine and food. "

" I am blessed that the food business is good for me. Good to me. "

Lidia Bastianich

Business

Blessed

" Simplicity in preparation is the Italian way. Make easy dishes, and then you can elaborate the final preparation by decorating with vegetables or herbs or adding a dash of olive oil. "

" I started in the restaurant industry when I was 22, so I've had quite a long tenure, if you will. "

" Kids today are really so alienated from the source of food. If they are going to nourish themselves properly, if they are going to safeguard this environment we have and the economy that goes with it and world hunger that goes with it, they need to know about food. "

" When I started as a young chef, I was Italian, and I was a woman, and everyone else in New York was French and a man. "

" The Caprese salad perfectly represents the colors of the Italian flag. While I am not so sure that the colors of the flag stem from the cuisine, there is no denying that those colors do evoke a typical Italian plate. "

" I was an immigrant. I came here at 12. We were caught behind the Iron Curtain until I was 10. "

" In 1981, we opened Felidia, and the newspapers, the city papers, the big timers came, and I got invited on the 'Today Show' and so on. A lot of food luminaries would come to Felidia - Julia Child, James Beard, they all came. "

" What I continuously remember is when I was a child in the courtyard with my grandmother and we milked the goat and we made the ricotta. The still-warm ricotta from our goat, on top of a piece of bread, and we used to sprinkle just a little bit of honey or sugar on it. That flavor, that stays in my memory. "