Mario Batali Quotes

Indianapolis versus Denver would not be a great one gastronomically.

My wife Susi and my kids quite simply are the most fun of all my friends.

I am happiest when I am with my wife, Susi, and our two boys exploring and loving something for the first time.

If you're going to buy pasta, you should buy dry pasta. If you're going to make it you can make the real thing, but you shouldn't buy fresh pasta.

The Chinese five-spice works really well in the quantity that I used. It makes it almost imperceptibly just a little bit sweeter without making it really sweet or really even that Asian flavored.

I think Tabasco brings me pure heat and Southern kind of familiarity, along with the vinegar and the barrel-aged spices.

There's a pretty equitable distribution in the restaurant industry of how money gets paid, except for in the kitchen. The kitchen is the lowest-paid group of people.

What will always remain is love, passion and family time.

Find something you love, because if you love what you do, you'll never spend a day at work.

Protein has been intensely over-represented on the plate. Now, the garden should be the main drag for main courses.

I would challenge any American cook, regardless of what they've learned from their mom, to operate a restaurant and not have spent any real time in Italy.

Finishing food is about the tiny touches. In the last seconds you can change everything.

The way the bankers have kind of toppled the way money is distributed, and taken most of it into their own hands, is as good as Stalin or Hitler.

The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.

I like anchovies, and I don't tell everybody about them. Almost every time, they don't even notice.

My last meal? The food would be much less significant than the company.

I really want to be a rock star.

Are we Darwinists - where we live and let live? Or are we nurturing as a society? There has to be a standard of living that we decide to support.

The hardest part of anything is making a dish consistently great - you order it seven years later, if it's still on the menu, and it's still as good as what you remember.

The perfect recipe for a margarita is 2 ounces tequila, 2 ounces fresh lime juice, 1 ounce Cointreau, and a tiny splash of some kind of an agave or orange juice.