Nora Ephron Food Quotes

I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them.

Maintenance is what you have to do just so you can walk out the door knowing that if you go to the market and bump into a guy who once rejected you, you won't have to hide behind a stack of canned food. I don't mean to be too literal about this.

The point (I was starting to realize) was about putting it together. The point was making people feel at home, about finding your own style, whatever it was, and committing to it. The point was about giving up neurosis where food was concerned. The point was about finding a way that food fit into your life.

[S]ometimes, when you are a food person, the possible irrelevance of what you are doing doesn’t cross your mind until it’s too late. (Once, for example, when I was just starting out in the food business, I was hired by the caper people to develop a lot of recipes using capers, and it was weeks of tossing capers into just about everything but milkshakes before I came to terms with the fact that nobody really likes capers no matter what you do with them. Some people pretend to like capers, but the truth is that any dish that tastes good with capers in it tastes even better with capers not in in.

In these days of physical fitness, hair dye, and plastic surgery, you can live much of your life without feeling or even looking old. But then one day, your knee goes, or your shoulder, or your back, or your hip. Your hot flashes come to an end; things droop. Spots appear. Your cleavage looks like a peach pit. If your elbows faced forward, you would kill yourself. You’re two inches shorter than you used to be. You’re ten pounds fatter and you cannot lose a pound of it to save your soul. Your hands don’t work as well as they once did and you can’t open bottles, jars, wrappers, and especially those gadgets that are encased tightly in what seems to be molded Mylar. If you were stranded on a desert island and your food were sealed in plastic packaging, you would starve to death. You take so many pills in the morning you don’t have room for breakfast. You lose close friends and discover one of the worst truths of old age: they’re irreplaceable. People who run four miles a day and eat only nuts and berries drop dead. People who drink a quart of whiskey and smoke two packs of cigarettes a day drop dead. You are suddenly in a lottery, the ultimate game of chance, and someday your luck will run out. Everybody dies. There’s nothing you can do about it. Whether or not you eat six almonds a day. Whether or not you believe in God.

My parents had drinks and there were crudités for us- although they were not called crudités at the time, they were called carrots and celery.

The truth is, most of the genuinely tragic episodes of lost food are things that are somewhat outside the reach of the home cook, even a home cook like me who has been known to overreach from time to time.

Here's the thing about dessert--you want it to last. You want to savor it.

I was fascinated by the story. I couldn't believe that anyone would be so sexually driven that he might actually skip lunch- and after an auction. I think of myself as a healthy person with a strong sex drive, but it's never occurred to me to forego meals.

Anyway, here’s how you make it: Take 6 cups defrosted lima beans, 6 pears peeled and cut into slices, ½ cup molasses, ½ cup chicken stock, ½ onion chopped, put into a heavy casserole, cover and bake 12 hours at 200°. That’s the sort of food she loved to serve, something that looked

You’re talking dream date compared to my horror. I started out fine, she’s a very nice person, and we’re sitting and we’re talking in this Ethiopian restaurant she wanted to go to. I was making jokes, like, “Hey, I didn’t know they had food in Ethiopia. This’ll be a quick meal. I’ll order two empty plates and we can leave.

In the end, I always want potatoes. Mashed potatoes. Nothing like mashed potatoes when you're feeling blue...The problem with mashed potatoes, though, is that they require almost as much hard work as crisp potatoes, and when you're feeling blue the last thing you feel like is hard work. Of course, you can always get someone to make the mashed potatoes for you, but let's face it: the reason you're blue is that there isn't anyone to make them for you. As a result, most people do not have nearly enough mashed potatoes in their lives, and when they do, it's almost always at the wrong time.

Every New Year's Day, my parents had a big party, and their friends came over and bet on the Rose Bowl and argued about which of the players on either team were Jewish, and my mother served her famous lox and onions and eggs, which took her the entire first half to make. It took her so long, in fact, that I really don't have time to give you the recipe, because it takes up a lot of space to explain how slowly and painstakingly she did everything, sautéing the onions over a tiny flame so none of them would burn, throwing more and more butter into the pan, cooking the eggs so slowly that my father was always sure they wouldn't be ready until the game was completely over and everyone had gone home. We should have known my mother was crazy years before we did just because of the maniacal passion she brought to her lox and onions and eggs, but we didn't. Another thing my mother was famous for serving was a big ham along with her casserole of lima beans and pears. A couple of years ago, I was in Los Angeles promoting Uncle Seymour's Beef Borscht and a woman said to me at a party, "Wasn't your mother Bebe Samstat?" and when I said yes, she said, "I have her recipe for lima beans and pears. " I like to think it would have amused my mother to know that there is someone in Hollywood who remembers her only for her lima beans and pears, but it probably wouldn't have. Anyway, here's how you make it: Take 6 cups defrosted lima beans, 6 pears peeled and cut into slices, 1/2 cup molasses, 1/2 cup chicken stock, 1/2 onion chopped, put into a heavy casserole, cover and bake 12 hours at 200*. That's the sort of food she loved to serve, something that looked like plain old baked beans and then turned out to have pears up its sleeve. She also made a bouillabaisse with Swiss chard in it. Later on, she got too serious about food- started making egg rolls from scratch, things like that- and one night she resigned from the kitchen permanently over a lobster Cantonese that didn't work out, and that was the beginning of the end.

When I was younger, I managed to overcome my resistance to new things. After a short period of negativity, I flung myself at the Cuisinart food processor.