Quote by Cat Cora
I add a lot of citrus to my food and I think that flavors it. And,

I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive. – Cat Cora

Other quotes by Cat Cora

The thing about being at home versus being out in the world working is, its a whole different vibe. When Im home with my kids and partner, I will cook – even though shes a very good cook. Shes learned over the years. We started with basics, you know, how to saute onions, how to saute mushrooms. – Cat Cora

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Home
Author
Cat Cora
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We incorporated new tastes and flavors into our kids diets from a very early age, which helped to develop their palates and prevented them from becoming picky eaters. We dont buy junk food and give them options of fresh fruit, yogurt, raw almonds, or dried whole grain cereals for snack time. – Cat Cora

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Age
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Cat Cora
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I would like a food/lifestyle show. Were not sure what that is yet. I want to be able to share what I do and how I raise my family. I feel like I have a story to tell. I enjoy talking and listening, sharing ideas and sharing advice. – Cat Cora

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Family
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Cat Cora
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Other Quotes from
Food
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Im working harder than ever now, and Im putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. Thats my philosophy. – Emeril Lagasse

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When youre out grocery shopping for your family, maybe you can put a can of cat or dog food in your cart and bring it to an animal relief center. – Rachael Ray

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I love making Italian food. And coconut chicken. – Joe Jonas

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Food

St. Louis has a lot of weird food customs that you dont see other places – and a lot of great ethnic neighborhoods. Theres a German neighborhood. A great old school Italian neighborhood, with toasted ravioli, which seems to be a St. Louis tradition. And they love provolone cheese in St. Louis. – Andy Cohen

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