Damaris Phillips Quotes

I like to create events where people are going to make memories, and that always starts and ends with food in my life.

For a food lover with a big imagination, there’s nothing worse than eating the exact same meal several days in a row.

Where we can, I’d like to cut out sugars. I don’t want to make food that is unhealthy.

For me, love always means spending time with people. And whenever you spend time with people, you’re going to end up getting hungry at some point – so I bring food.

Cooking is one of those things that is universal to people. And any time you can teach somebody a way to connect with all people, there’s so much joy in it. And it is always going to be exciting.

Instead of focusing on what my body looks like, I try and focus on how my body works – how strong my body is.

Meatloaf was a pretty big part of our family, and the meatloaf sandwiches were even more.

I don’t think it exists anymore where you have to be a vegetarian or meat-eater. There’s this beautiful gray area that we’re all living in now; it just takes some exposure to the different ways to do it.

Almost everyone loves to eat, and when you’re able to make people feel more involved in that process, it feels really good. I think it’s an incredible gift to be able to give people.

I would like to help people cook more.

I did a brief stint with set design and stage design. And I tried playwriting, too.

Part of being a really good chef or cook is being able to fix disasters.

My husband is a vegetarian. So it has really pushed me as a chef. Just thinking about the food that I really relied on as my hunny-hunting foods, that looks different with a vegetarian.

Some companies out there make a great burger; Beyond Beef does a great job. But making a burger at home that feels soul-satisfying and fatty and protein-based while still being plant-based was a challenge.

I love Seattle. I lived out in Seattle for a while, and the food there is so phenomenal. It’s so fresh and gorgeous, and just beautiful and simple. I really love that place.

Learn to cook brown rice with a little salt and butter or olive oil. Learn to boil noodles properly or saute onions right. Once you get those basics down, you’ll be all good and feel more confident.

The tradition of canning is still very close to my heart; that’s why I’m so excited to team up with the Ball Home Canning experts at Newell Brands to share how truly rewarding the process can be.

I really would like to help people get back into the kitchen.

FoodSaver containers extend the life of my food so I can have fresh food ready all week long.

All we want is food that tastes good, truthfully.

Growing up, our meals consisted primarily of vegetables, and then we had small amounts of meat.

The real thing people miss in vegetarian cooking is fat. Fat is flavor. It is delicious.

My favorite way to cook is to look in my cabinets and see what I have. That’s the most fun. ‘I don’t have tomatoes, but I have this chili-garlic sauce from the Asian grocery store. Let’s throw that in there and see how it affects my beef barley soup!’

I’m all about creating fun, new ways to enjoy the delicious dishes left in my refrigerator.

When I think of summertime as a kid, I think of my Grampy’s gardens full of tomatoes, buckets heaping with blackberries, and countertops lined with an assortment of Ball jars, ready to can the flavor of summer.