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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Who doesn't love a stuffed cherry tomato?
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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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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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The hardest thing for me is restraint. I see fresh beans and ramps, and I start to quiver.
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Fresh herbs really belong anywhere you put them.
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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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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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My most memorable meal was with my parents at Joel Robuchon's Restaurant Jamin in Paris. It was Christmas 1982, and the flavors - from cauliflower and caviar to crab and tomato - astounded me. It was the first time I remember thinking that I would like to really learn how to cook.
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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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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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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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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 don't know anyone who hasn't overcooked at least one turkey, myself included. It's easy to do.
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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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Americans will not buy irregular-looking or oddly shaped vegetables!
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I didn't want to write a cheffy cookbook with dehydrated ham chips.
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I really cringe at the sight of pattypan squash. So pretty and cute and having no taste or exciting texture. Dull.
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I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.
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It's amazing how meaty cauliflower can be.
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If you want to have a relationship, at some point you have to let yourself get caught.