A biography for Rachael Rayhasn’t been written yet.
“I've never been a huge sweets eater, and I've always loved a Mediterranean diet. We eat a lot of dark leafy greens, and a couple meals each week are meat-free. We enjoy eating a balanced diet.”
“My first memory in life is grilling my thumb to the griddle in our restaurant on Cape Cod.”
“You don't feel as self-conscious if your clothes fit.”
“I'm an all-things-in-moderation kind of person. I do eat a warm donut occasionally. I especially enjoy a cider donut when I'm apple picking. I don't think there's anything wrong with that.”
“I have this extraordinary life during the day, and then I get to come home to my sweet husband who loves to cook with me. I have a nice glass of wine, he has some scotch, we chat, we cook, and we hang out with the dog. I have an absolute dream life.”
“Work hard. Laugh when you feel like crying. Keep an open mind, open eyes and an open spirit.”
“I used to say I would never run unless I was being chased by someone with a gun. Now I'm a little obsessed with it!”
“You know, food is such - it's a hug for people.”
“When you're 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.”
“I have learned how to breathe, to use my cords differently. I had been tilting my head in a way when I talked that wasn't good for my throat. I've been working on all of that, and it seems to be helping.”
“It's continuously humbling to work hard, you know? As long as you've got a good work ethic and a sense of humor, I don't think anybody can become too much of an egoist under those circumstances.”
“I'm not a chef. I haven't created any new technique in the kitchen. I'm not a rocket scientist. I think I'm good at writing accessible, fun, and affordable meals for the average American family. That's what I think I'm good at.”
“I have a fat head - I get freaked-out looking at pictures of me.”
“The magazine, the daytime show, we've always tried to write affordable, accessible. Those are key words for us, and I do mean us, a huge staff of people at the magazine who love to cook affordable, friendly food that helps families eat better for less.”
“Since I never get on a scale, I have no idea how much weight I've lost!”
“EVOO is extra-virgin olive oil. I first coined 'EVOO' on my cooking show because saying 'extra virgin olive oil' over and over was wordy, and I'm an impatient girl - that's why I make 30-minute meals!”
“Yum-O! I say this if something is so good that 'yum' just isn't enough of an exclamation. The accent is on the 'O' as in, 'Oh! That is so good!'”
“I don't think young men or women should feel pressured into marriage. You shouldn't marry anyone, in my opinion, who you have to try hard for.”
“Never be a food snob. Learn from everyone you meet - the fish guy at your market, the lady at the local diner, farmers, cheese makers. Ask questions, try everything and eat up!”
“My mom, who's been in the restaurant business for 40 years, is the number-one influence in my life. But I look up to a lot of people in the industry. Tops on my list is Mario Batali. My mom and Mario taught me the same lesson: Food is love.”