Alex Guarnaschelli Quotes
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A splash of red wine vinegar can pull things together like a pinch of salt.
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Dione Lucas has been obscured by larger-than-life personalities like Julia Child, but she had it going on. She is like the horse that came in second place, whose name we can't remember. It takes more than just one horse to make a race.
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I am driven by ingredients. My Italian heritage and French training inevitably poke through as well, guiding my techniques.
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Fresh herbs really belong anywhere you put them.
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Who doesn't love a stuffed cherry tomato?
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My mom is a self-taught home cook, so books that offer guidelines on how to organize menus are critical to 'cook from the book' people like her.
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If you want to have a relationship, at some point you have to let yourself get caught.
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The hardest thing for me is restraint. I see fresh beans and ramps, and I start to quiver.
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When we eat something at a restaurant, however simple it may look, there's something in it that makes you think, 'Well, I couldn't quite do this from home.'
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I feel like a princess with a knife. I've wanted to be an Iron Chef forever.
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I don't know anyone who hasn't overcooked at least one turkey, myself included. It's easy to do.
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I didn't cook that much as a kid. My mother was cooking, and I was her helper. We made dishes together.
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Americans will not buy irregular-looking or oddly shaped vegetables!
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There's not enough time in each day to really focus enough attention on any one thing, but I'm doing my best. I have a great group of people who support me, and I don't sleep a lot. It's like I'm on a constantly spinning merry-go-round, and every day, I'm wondering when it will stop so I can get off. I love what I do, so that helps a lot.
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I grew up in Midtown Manhattan.
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'Iron Chef America' is so real. Imagine putting on television the whole process of making that food, the technique. It's all about technique. It doesn't even matter if you show the faces sometimes.
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I love 'The Gourmet Cooking School Cookbook' by Dione Lucas. A huge source of information and inspiration. The book is organized by menu, and the recipes are unusual and exciting.
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I try to sit still for about 15 minutes each morning without making lists or running in overdrive.
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I'm interested in food and sharing my passion with a community of like-minded people. All of the celebrity stuff that comes along with that is just an incidental byproduct of being able to do what I love for a living.
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I love using hummus as centerpiece and then making different containers of vegetables for fun dipping.
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Every time I feel like something is missing from a dish, I think, 'Oh, I know, I'll add a pinch of dry ginger.' If it's not salt and it's not vinegar, it's probably missing dry ginger.
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Easter is an arts and crafts moment where your whole family and friends can get involved.
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I grew up in a house where I was a spectator to the sport of cooking. In that way, I just learned so much about what it really takes to make food.
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I shop at the market, and that informs what I make.