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It's amazing how meaty cauliflower can be.
Alex Guarnaschelli -
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.
Alex Guarnaschelli
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You have a shelf-life on TV.
Alex Guarnaschelli -
I like Bobby Flay's attitude and his approach towards food. I think he's just passionate and very honest. I find him very honest about food and cooking and ingredients and I admire that because I think that it's easy to get away from that for various reasons.
Alex Guarnaschelli -
Short ribs in the middle of a hamburger? That was pretty groundbreaking.
Alex Guarnaschelli -
I love using hummus as centerpiece and then making different containers of vegetables for fun dipping.
Alex Guarnaschelli -
I think I will never stop having mentors.
Alex Guarnaschelli -
I baked the coffee cake recipe from 'The Joy of Cooking' over and over again when I was a kid.
Alex Guarnaschelli
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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.
Alex Guarnaschelli -
Make dinner with the goal of stretching it out for lunch in the back of your mind. Making more of one thing is cheaper than buying more varied ingredients for each meal.
Alex Guarnaschelli -
I love watching a single pork chop seasoned with garlic and shallots cook and see the fat bubble around it.
Alex Guarnaschelli -
Freeze herbs by stem and all - don't just freeze the leaves. It's better to keep them sturdier. Put the stems and the leaves together into a plastic bag, and just wrap it up and freeze it like that.
Alex Guarnaschelli -
Having students was so inspiring.
Alex Guarnaschelli -
Don't be so hard on yourself. Make something simple a few times until you 'master' it and move on to the next thing. Take a cooking class! Buy a cookbook that specializes in foods or a cuisine you enjoy.
Alex Guarnaschelli
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I shop at the market, and that informs what I make.
Alex Guarnaschelli -
To me, 'Chopped' is a great platform for championing great causes.
Alex Guarnaschelli -
I exercise at a great gym and do dance classes mixed with some calisthenics. I really enjoy that because it reminds me of '80s aerobics. It's fun! I also bike ride, or sometimes I swim. Because I stand a lot, I don't really like to walk long distances. Running or jogging is out of the question.
Alex Guarnaschelli -
Make a stir-fried rice dish with some cut-up chicken and any vegetables folded into the rice for a 'one pot' meal lunch that has it all - protein, starch and vegetables.
Alex Guarnaschelli -
Red wine vinegar has some personality as well acidity.
Alex Guarnaschelli -
You have to be disciplined about being in the kitchen.
Alex Guarnaschelli
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I didn't harbor a huge desire to become a chef until I graduated from college.
Alex Guarnaschelli -
It stuns me how effective children can be in their messaging, and I believe that every child should enjoy that basic right to become an adult. Getting rid of childhood cancers is one effective way to reach that goal.
Alex Guarnaschelli -
To make fluffy scrambled eggs, the best trick is to whisk in a splash of water and nothing else. Cream, milk, and other liquids drag the eggs down!
Alex Guarnaschelli -
People don't take enough advantage of the refrigerator door.
Alex Guarnaschelli