Alex Guarnaschelli Quotes
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I've thrown vanilla beans into mustard. Nothing crazy or grainy, just normal dijon. It's great for duck. Smear some of that right on the duck, coupled with some roast plums, and it all comes together in that savory over sweet over savory over sweet way we all love.
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I like all of McClure's pickles, but my personal favorites are the spicy ones.
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I like to take a day off and enjoy fast food for what it is. I have to say that in New York, I'm really partial about taco trucks. I mean, I really can't handle it. There is something about catching all those ingredients piled on top of each other: it puts me in a tizzy. I love it. I'm kind of a taco truck junkie.
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One of the most practical utensils I can't live without is my 'Joyce Chen' Scissors. They cut with precision.
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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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Mashed potatoes with stuff in it? That's '90s.
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I love roasted beets with goat cheese. I am also a fruit addict.
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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 love the whole process of making, serving, and eating hearty soups like lentil, potato leek and carrot, to name a few.
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I love it when a few simple ingredients come together on a plate, and I think, 'Wow, that's a dish.'
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I've had the privilege of having a lot of amazing people cook for me.
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Understand that nutrition plays a huge role in athletes' lives, and one of the most nutritious ways to eat is to cook your own food.
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I really love muscle cars. I don't think people might realize that about me. I really want to go to an auto auction and blow my life savings on a Camaro. They have such design around them, such panache.
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There's a freshness to the approach of teen chefs. They're lighthearted, and they're not afraid to take risks.
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The best place to use vanilla beans is anywhere where they won't be mixed in with a million other flavors. Anything with dairy, yogurt, milk, cream, or eggs - any custard or flan - how can it be bad?
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People in professional kitchens may love what they do, but sometimes it's just something that puts food on the table.
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Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation.
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We have to get out there and explain that imperfect tastes just as good.
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I think that cakes should have touches of candy bar in order for it really to hit all those childhood notes on the keyboard.
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Scrambled eggs are so simple, but they don't wait or taste better cold!
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A homemade hamburger can be a real treat.
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I love to eat. I could make a professional sport out of it.
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I think that 'celebrity' and 'chef' should be a permanent oxymoron.
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If you're making a salad of any kind, cut the herbs, stems and all, and toss them into your mixed greens salad, a Romaine salad, iceberg, Bibb - it just adds a special touch.