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Italians allow anything in their cooking.
Jose Andres -
Soy sauce and seaweed go really well with potato chips.
Jose Andres
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Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.
Jose Andres -
When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.
Jose Andres -
I eventually settled in Washington, where my partners and I have been fortunate to build a restaurant business that now employs thousands of Americans across the country.
Jose Andres -
Anyone who knows me knows that I have never been shy about how important Ferran Adria has been in my life; he is a friend, a mentor, an inspiration.
Jose Andres -
I guess that from the moment we are fed by our mothers, without even knowing it, we are caught in a net that brings us comfort, something we always feel when a special woman cooks for us. It is something unique and personal - it is something we want to keep for ourselves.
Jose Andres -
Everyone should wake up and have a fresh-squeezed orange every day. By having a fresh glass of orange juice with American oranges, you are supporting the local economy, you have all the vitamin C you need in a day, and you support the environment because you don't use any plastic from bottles or bags.
Jose Andres
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In Spain, we mainly use red plum tomatoes, but it is always fun to experiment. Try using a mix of colors or substitute green tomatoes for plum next time you make a tomato dish.
Jose Andres -
When you go to watch a baseball game, when you go to watch an NBA game, when you watch an NFL game, when you go to watch movies, the offering that those arenas are doing foodwise is 'all the hot dogs you can eat'; all the French fries you can eat; for $20 you can eat 20 hot dogs.
Jose Andres -
Man, the flavor of a pineapple is 100 times more powerful than the flavor of meat.
Jose Andres -
For me, summer hasn't really started until tomatoes reappear in local farmers' markets.
Jose Andres -
Pimenton gets its intense flavor because it is dried over wood smoke. You can try hot, sweet or bittersweet, though sweet is probably the most commonly used.
Jose Andres -
Recipes are overrated.
Jose Andres
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The great-great-grandfather of my mother was probably using gelatins.
Jose Andres -
In Spain, you can go into any tapas bar, and you'll see anchovies all over the menu.
Jose Andres -
Gelatins are one of most unbelievable areas in cooking today.
Jose Andres -
I think every chef should have a food truck. It's a good way to test the markets, to invest in meeting the future restaurant goers.
Jose Andres -
My mother and I were born in Mieres, Asturias, the most beautiful region you'll ever see in Europe and the home of Cabrales, a great blue cheese made in the Asturian mountains. When I was young, we moved to Barcelona. Whenever my mother was homesick for Asturias, she'd eat a little piece of Cabrales to bring her closer to Mieres.
Jose Andres -
The time has come to recognize that food, how we produce it, process it, package it, sell it, cook it and eat it, is as important as any other issue.
Jose Andres
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When we are trying to come up with new health laws, you bring doctors, you bring experts in medicine. In urban planning, you bring the best architects. How it is possible that when we are talking about the way we are going to feed America, no chef shows up in the room?
Jose Andres -
I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.
Jose Andres -
Dorado Beach's rich history provided amazing inspiration to put forward a bold menu celebrating the legacy of the people and cuisine that shaped this unique destination and to push me to share some of my own stories.
Jose Andres -
I'm always looking to the future and what will next be on the horizon.
Jose Andres