A biography for Damaris Phillipshasn’t been written yet.
“Growing up, our meals consisted primarily of vegetables, and then we had small amounts of meat.”
“I'd like to see kids learning to cook and families sitting down to dinner together.”
“When anybody is just starting the process of cooking, I always say it takes practice, and nobody got to be a great cook on their first try.”
“I make my food in such a way that people can eat it every single day. My dad passed away from a heart attack, so it's always been very important for me to make food I love, the food we made growing up, but in a way that it won't be harmful to my body or to the people I love. Just as long as it's not boring. It has to be flavorful and delicious.”
“I love to make casseroles.”
“I really would like to help people get back into the kitchen.”
“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.”
“FoodSaver containers extend the life of my food so I can have fresh food ready all week long.”
“With so many delicious varieties and flavors ranging from subtle to bold, Keebler and Carr's crackers are an unexpectedly genius way to celebrate leftovers and serve up one-of-a-kind recipes.”
“I hope to use food as a way to connect with people.”
“All we want is food that tastes good, truthfully.”
“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 real thing people miss in vegetarian cooking is fat. Fat is flavor. It is delicious.”
“I loved the minute I realized I was good at cooking. Like, I had a moment - I made a roasted chicken, and I remember watching people's faces as they ate it, and I thought at that time, 'Oh, I am good at this.'”
“I try not to focus on taking things away; I try to add in nutrient-rich foods into the things I eat. I don't say, 'I'm going to take out the fat.' I say, 'What can I add in to make my muscles work more? What can I add into this that will give me the vitamins I need?' It feels luxurious!”
“Finding exciting ways to use leftovers is what we all struggle with. There's one simple thing that you can do to transform them: Stock your pantry.”
“Part of being a really good chef or cook is being able to fix disasters.”
“I did a brief stint with set design and stage design. And I tried playwriting, too.”
“I love that Christmas lasts for so long. And I love that everybody still believes that magic is going to happen. It's a chance to be reminded that being with people is the most important thing.”