Alex Guarnaschelli Quotes

Most Famous Alex Guarnaschelli Quotes of All Time!

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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...

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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.

I learned so much from 'Iron Chef' about ingredients, about the courage to put yourself out there.

I feel like a princess with a knife. I've wanted to be an Iron Chef forever.

Who doesn't love a stuffed cherry tomato?

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 no one would dispute that 'Chopped' is a highly athletic television show.

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 grew up in Midtown Manhattan.

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.

I've always been a great collector and lover of cookbooks.

Once you make a cookbook, you live with it as your own for the rest of your life, like a yearbook.

Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation.

Ganache is a mix of chocolate and cream. Warm cream, warm chocolate, they want to get to know each other - they're happy.

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.

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'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...

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