Alex Guarnaschelli Quotes
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The longer I look at something, the more my imagination churns and I can find somewhere to put it.
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Short ribs in the middle of a hamburger? That was pretty groundbreaking.
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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.
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To me, 'Chopped' is a great platform for championing great causes.
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I think I will never stop having mentors.
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You have to be disciplined about being in the kitchen.
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It's essential to make sure you have proper kitchen tools for food storage - like cling wrap, bags, and containers - because they help keep food fresher longer.
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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.
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Mashed potatoes with stuff in it? That's '90s.
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I didn't harbor a huge desire to become a chef until I graduated from college.
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Repeatedly opening the oven - or worse, taking out the turkey to baste it - slows down the momentum of cooking.
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I watched 'Iron Chef ' for years, and I thought, 'That's playing for the New York Yankees.' I made that my version of being Derek Jeter, and I worked really, really hard to win that.
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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!
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Stuffed cherry tomatoes are satisfying without being filling and make a great alternative to bread-based starters. You can assemble these appetizers ahead of time and refrigerate them until you're ready to serve.
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I like all of McClure's pickles, but my personal favorites are the spicy ones.
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If it's not messy and it doesn't drip over the sides, it's not a holiday hot chocolate -it's just an average hot chocolate.
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I've always been a great collector and lover of cookbooks.
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My mom, ever the Italian, made braised chicken with tomato.
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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.
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Buying food from farmers and people that I know adds that human element that I love.
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I've roasted a somewhat frozen turkey, and it's come out just fine.
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I like food to be really simple but have a lot of technique all the same.
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I used to run track in high school and was unexceptional in every way.
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I know that some people use lavender, incense, and cake as sedatives, but for me, a 'nose bath' in an old book just does something.