Sandra Lee's Quotes

You don't need Montreal steak seasoning on everything.

At this point in my life I am just about enjoying my free time and my downtime and that's what is about for us. My job is about making your job easier. I take a lot of pride in the quality of what I present, especially in 'Money Saving Meals.'

Baking is how you start kids at cooking in the kitchen. It's fun whether it's baking bread or cookies. With baking, you have to be exact when it comes to ingredients.

Different types of chicken come at different price points. Filets are going to be more expensive. If it's bone-in and skin-on it's going to be less expensive.

I always buy the smaller turkeys. On the pre-baste put pats of butter on the meat under the skin, put the skin back on, put a bunch of seasoning on the top, call it a day, put it in the oven. With a 10 - 12 pound turkey you are done in a couple of hours.

I can certainly be part of the socialite group and walk those carpets every day, but I choose not to because I prefer to be grounded. You can't be at home and on the red carpet.

I don't think there are any footsteps to be walked in. No one else has taken things that you can buy at the grocery store and put them together. I hope that I have a career as long as Julia Child.

I like being independent. I don't think that marriage means you're not independent, but right now I'm very comfortable, and I'm probably the happiest I've ever been. I feel solid. I feel safe.

I'm the only girl on The Food Network who grills - I have two bestselling grilling books. I try to really focus on what men and women can do outside together out on the grill. I think it's really fun to have men and women out there together, having fun, working and enjoying themselves.

My years of living the jet-set life were fun, but they weren't fulfilling. The perks and benefits were lovely, but all of the fabulous furs, fancy jewelry and fun fetes simply weren't enough to fill my soul.

Nobody makes bouillabaisse from scratch. It's all a bunch of malarkey. Even the restaurants buy a commercial-grade product. I had a very famous chef tell me that.

Raising myself and caring for my brothers and sisters allowed me the benefit of a lot of information that I wouldn't have otherwise gotten. I had to be frugal, thoughtful, resourceful. I didn't have anyone to tell me, 'You can't.'

Sometimes I feel like I'm not only the engine but the caboose. I have to be in the front car and pull forward, and at the same time run around behind and push everybody along with me.

When I came to the Food Network, I didn't want to do a cooking show. I told Kathleen Finch for nine months I didn't want to do a cooking show, I wanted to do a home-and-garden show.

When I was at the Cordon Bleu things took hours and hours and hours to make. And they were beautiful dishes - and I know how to cook that way - but I was like, 'no one is cooking like this.'

When you're young, you think you can do anything, and that was really a gift. That's why I can never understand someone telling me 'no' today. 'No' just isn't an option.

Baking cookies is comforting, and cookies are the sweetest little bit of comfort food. They are very bite-sized and personal.

Christmas is more stressful with present buying and making sure everyone gets included, but Thanksgiving is really not that. I don't ever really get stressed out about the food.

When I'm really stressed out, I go to church. I light candles and sit and pray. And I'll ask myself, What's the lesson? Why am I going through this? There's got to be a reason I'm here. What am I supposed to learn?

It's really easy to figure out why I love what I love, the holidays and food. I know the difference between having them and not having them.