Alex Guarnaschelli Quotes

Most Famous Alex Guarnaschelli Quotes of All Time!

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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...

A homemade hamburger can be a real treat.

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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.

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.

My mom, ever the Italian, made braised chicken with tomato.

I like all of McClure's pickles, but my personal favorites are the spicy ones.

I think I will never stop having mentors.

I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.

My last meal on Earth? The obvious answer is a plate of my mother's scrambled eggs.

One of the most practical utensils I can't live without is my 'Joyce Chen' Scissors. They cut with precision.

Buying food from farmers and people that I know adds that human element that I love.

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...

I baked the coffee cake recipe from 'The Joy of Cooking' over and over again when I was a kid.

The longer I look at something, the more my imagination churns and I can find somewhere to put it.

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.

Fresh herbs really belong anywhere you put them.

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