Following are some Alex Guarnaschelli quotes which we have in our database of Quotes of Alex Guarnaschelli.
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.
There's a freshness to the approach of teen chefs. They're lighthearted, and they're not afraid to take risks.
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.
Walnuts are so rich. I also love that you can chew them for five minutes. Then I eat a couple of golden raisins as a palate cleanser because they are really tart, and then more walnuts. It's a great snack for me.
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 oth
Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation.
Repeatedly opening the oven - or worse, taking out the turkey to baste it - slows down the momentum of cooking.
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-
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?
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 lon
I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.
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.
I didn't cook that much as a kid. My mother was cooking, and I was her helper. We made dishes together.
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.
I love watching a single pork chop seasoned with garlic and shallots cook and see the fat bubble around it.
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.
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.
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 f
I have to be honest and say that I never really feel like there's one person that I really want to cook for. I just want my food to always get better and always be evolving and for there to always be movement in what I make. I would say I strive for
I think unadulterated products and smaller portion sizes mean consumption of less food overall. Portion is everything. The first time I bought a scoop of ice cream in Paris, they weighed the ice cream on a scale before putting it on the cone. It was so sm
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.
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.'
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.
When we talk about chefs, we often talk about their love of food or their passion for it, but cooking is also about making a living; it's a job.
People in professional kitchens may love what they do, but sometimes it's just something that puts food on the table.
As a chef, a mom, and a member of Team No Kid Hungry, I believe that every child deserves three meals a day, every day.
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.
I love using hummus as centerpiece and then making different containers of vegetables for fun dipping.
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.
One of the most practical utensils I can't live without is my 'Joyce Chen' Scissors. They cut with precision.
I am driven by ingredients. My Italian heritage and French training inevitably poke through as well, guiding my techniques.
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.
I really cringe at the sight of pattypan squash. So pretty and cute and having no taste or exciting texture. Dull.
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 li
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.
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.
'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.
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.
I love the whole process of making, serving, and eating hearty soups like lentil, potato leek and carrot, to name a few.
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.
If I am making a spice rub or a spice mix for a braise or even just to crust a piece of fish, I'll use mustard seeds. If you soak them in a little bit of vinegar and let them get plumped and soft and then you puree them, they're delicious.
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.
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.
I think that cakes should have touches of candy bar in order for it really to hit all those childhood notes on the keyboard.
I love it when a few simple ingredients come together on a plate, and I think, 'Wow, that's a dish.'
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.
Ganache is a mix of chocolate and cream. Warm cream, warm chocolate, they want to get to know each other - they're happy.
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 sw
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!