I eat a little bit of everything and not a lot of anything. Everything in moderation. I know that's really hard for people to understand, but I grew up in an Italian family where we didn't overdo anything. We ate pasta, yes, but not a lot of it.

Giada De Laurentiis

Lidia Bastianich, sorry, but kind of boring. I mean, I love Lidia, but you can fall asleep watching her. And Mario Batali? I love Mario to death... but he's not romantic or sensual. Those are the things I bring to the table.

Giada De Laurentiis

These days it's cool to be ethnic and to be different, but when I was a kid, it was not cool - at all. My friends would come over and my mom would make crepes with eggs, stuffed with mozzarella cheese, tomatoes and spinach. And they'd be like, 'What is this?'

Giada De Laurentiis

When I was a kid, for my birthday every year, my mother made me pasta bechamel, which is rigatoni with a white cream sauce.

Giada De Laurentiis

Food brings people together on many different levels. It's nourishment of the soul and body; it's truly love.

Giada De Laurentiis

There's nothing like a home-cooked meal - nothing! When people ask me what the best restaurant in L.A. is, I say, 'Uh, my house.' It's more intimate. Food can connect people in a forever sort of way.

Giada De Laurentiis

I have been blessed with a good, fun, and wonderful life, but I've also seen a whole lot of pain.

Giada De Laurentiis

All men want to be treated like kings in a relationship, and I think if women don't indulge that sometimes, their men are likely to stray and look for someone who can give that to them.

Giada De Laurentiis

My goal is to make Italian food clean and accessible and beautiful and tasty, with simple ingredients that people can find at a local grocery store, because people don't want to go to a gourmet shop in search of items that will sit in their pantry for years after they use just a teaspoon or pinch of them.

Giada De Laurentiis

I'm into very colorful food. Obviously lots of flavor, but I think we eat with our eyes first, so it has to look great. The presentation has to be great.

Giada De Laurentiis

I made lemon spaghetti in an early season of 'Everyday Italian,' and to this day people still come up to me and say they love it. It's very, very simple. Basically, you cook the pasta and mix together Parmesan cheese, olive oil, lemon juice and zest and pour it over the pasta.

Giada De Laurentiis

I spent time at my grandfather Dino's gourmet store where he brought in chefs from Naples to cook. I thought of them as rock stars.

Giada De Laurentiis

To a billion people around the world surviving on just a dollar a day, the question of what to eat tonight is more about life and death than about recipes. The struggle of poor people around the globe weighs heavily on me, especially now that I am a mother, which is why I work with Oxfam.

Giada De Laurentiis

I'm most comfortable in T-shirts, but they have to have some style to them.

Giada De Laurentiis

My biggest bit of advice would be to spend some time actually helping caterers or Chefs, even if it has to be for free or as an intern of culinary externship. It helps immerse yourself in what you potentially want to do.

Giada De Laurentiis

I grew up in the kitchen, mostly with my grandfather, my mother and my aunt Raffy.

Giada De Laurentiis

My grandfather's family used to own a pasta factory in Naples and they would go door-to-door selling their pasta. So his love of food came from his parents, which was then passed down to my mother and then again to me.

Giada De Laurentiis

It helps immerse yourself in what you potentially want to do. Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. It will also ultimately make you a better Chef. Culinary school, or even a single class, is a great bet too.

Giada De Laurentiis

I lost my brother when he was 30, and that was devastating for me. I don't know if I will ever get over it.

Giada De Laurentiis

If people are made to feel uncomfortable in the kitchen, they won't go in there. That's why I think children learning to cook can be such a wonderful thing.

Giada De Laurentiis

Giada De Laurentiis Quotes

I eat a little bit of everything and not a lot of anything. Everything in moderation. I know that's really hard for people to understand, but I grew up in an Italian family where we didn't overdo anything. We ate pasta, yes, but not a lot of it.

Lidia Bastianich, sorry, but kind of boring. I mean, I love Lidia, but you can fall asleep watching her. And Mario Batali? I love Mario to death... but he's not romantic or sensual. Those are the things I bring to the table.

These days it's cool to be ethnic and to be different, but when I was a kid, it was not cool - at all. My friends would come over and my mom would make crepes with eggs, stuffed with mozzarella cheese, tomatoes and spinach. And they'd be like, 'What is this?'

When I was a kid, for my birthday every year, my mother made me pasta bechamel, which is rigatoni with a white cream sauce.

Food brings people together on many different levels. It's nourishment of the soul and body; it's truly love.

There's nothing like a home-cooked meal - nothing! When people ask me what the best restaurant in L.A. is, I say, 'Uh, my house.' It's more intimate. Food can connect people in a forever sort of way.

I have been blessed with a good, fun, and wonderful life, but I've also seen a whole lot of pain.

All men want to be treated like kings in a relationship, and I think if women don't indulge that sometimes, their men are likely to stray and look for someone who can give that to them.

I'm into very colorful food. Obviously lots of flavor, but I think we eat with our eyes first, so it has to look great. The presentation has to be great.

I made lemon spaghetti in an early season of 'Everyday Italian,' and to this day people still come up to me and say they love it. It's very, very simple. Basically, you cook the pasta and mix together Parmesan cheese, olive oil, lemon juice and zest and pour it over the pasta.

I spent time at my grandfather Dino's gourmet store where he brought in chefs from Naples to cook. I thought of them as rock stars.

To a billion people around the world surviving on just a dollar a day, the question of what to eat tonight is more about life and death than about recipes. The struggle of poor people around the globe weighs heavily on me, especially now that I am a mother, which is why I work with Oxfam.

I'm most comfortable in T-shirts, but they have to have some style to them.

My biggest bit of advice would be to spend some time actually helping caterers or Chefs, even if it has to be for free or as an intern of culinary externship. It helps immerse yourself in what you potentially want to do.

I grew up in the kitchen, mostly with my grandfather, my mother and my aunt Raffy.

My grandfather's family used to own a pasta factory in Naples and they would go door-to-door selling their pasta. So his love of food came from his parents, which was then passed down to my mother and then again to me.

It helps immerse yourself in what you potentially want to do. Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. It will also ultimately make you a better Chef. Culinary school, or even a single class, is a great bet too.

I lost my brother when he was 30, and that was devastating for me. I don't know if I will ever get over it.

If people are made to feel uncomfortable in the kitchen, they won't go in there. That's why I think children learning to cook can be such a wonderful thing.