I didn't cook that much as a kid. My mother was cooking, and I was her helper. We made dishes together. — Alex Guarnaschelli Copy Share Image
I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself. — Alex Guarnaschelli Copy Share Image
My last meal on Earth? The obvious answer is a plate of my mother's scrambled eggs. — Alex Guarnaschelli Copy Share Image
Repeatedly opening the oven - or worse, taking out the turkey to baste it - slows down the momentum of cooking. — Alex Guarnaschelli Copy Share Image
To make fluffy scrambled eggs, the best trick is to whisk in a splash of water and nothing else. Cream, milk, and… — Alex Guarnaschelli Copy Share Image
When we talk about chefs, we often talk about their love of food or their passion for it, but cooking is also… — Alex Guarnaschelli Copy Share Image
Buying food from farmers and people that I know adds that human element that I love. — Alex Guarnaschelli Copy Share Image
As a chef, a mom, and a member of Team No Kid Hungry, I believe that every child deserves three meals a… — Alex Guarnaschelli Copy Share Image
I like to take a day off and enjoy fast food for what it is. I have to say that in New… — Alex Guarnaschelli Copy Share Image
Walnuts are so rich. I also love that you can chew them for five minutes. Then I eat a couple of golden… — Alex Guarnaschelli Copy Share Image
I like Bobby Flay's attitude and his approach towards food. I think he's just passionate and very honest. I find him very… — Alex Guarnaschelli Copy Share Image
I think unadulterated products and smaller portion sizes mean consumption of less food overall. Portion is everything. The first time I bought… — Alex Guarnaschelli Copy Share Image
Freeze herbs by stem and all - don't just freeze the leaves. It's better to keep them sturdier. Put the stems and… — Alex Guarnaschelli Copy Share Image
My most memorable meal was with my parents at Joel Robuchon's Restaurant Jamin in Paris. It was Christmas 1982, and the flavors… — Alex Guarnaschelli Copy Share Image
The best place to use vanilla beans is anywhere where they won't be mixed in with a million other flavors. Anything with… — Alex Guarnaschelli Copy Share Image
If I am making a spice rub or a spice mix for a braise or even just to crust a piece of… — Alex Guarnaschelli Copy Share Image
I really cringe at the sight of pattypan squash. So pretty and cute and having no taste or exciting texture. Dull. — Alex Guarnaschelli Copy Share Image
My mom is a self-taught home cook, so books that offer guidelines on how to organize menus are critical to 'cook from… — Alex Guarnaschelli Copy Share Image
Once you make a cookbook, you live with it as your own for the rest of your life, like a yearbook. — Alex Guarnaschelli Copy Share Image
There's a freshness to the approach of teen chefs. They're lighthearted, and they're not afraid to take risks. — Alex Guarnaschelli Copy Share Image
I love watching a single pork chop seasoned with garlic and shallots cook and see the fat bubble around it. — Alex Guarnaschelli Copy Share Image
Ganache is a mix of chocolate and cream. Warm cream, warm chocolate, they want to get to know each other - they're… — Alex Guarnaschelli Copy Share Image
I think that cakes should have touches of candy bar in order for it really to hit all those childhood notes on… — Alex Guarnaschelli Copy Share Image
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… — Alex Guarnaschelli Copy Share Image
If you're making a salad of any kind, cut the herbs, stems and all, and toss them into your mixed greens salad,… — Alex Guarnaschelli Copy Share Image
I'm interested in food and sharing my passion with a community of like-minded people. All of the celebrity stuff that comes along… — Alex Guarnaschelli Copy Share Image
Make a stir-fried rice dish with some cut-up chicken and any vegetables folded into the rice for a 'one pot' meal lunch… — Alex Guarnaschelli Copy Share Image
I like food to be really simple but have a lot of technique all the same. — Alex Guarnaschelli Copy Share
I wouldn't call being a chef gratifying in a lot of ways. It's an act of love. — Alex Guarnaschelli Copy Share
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… — Alex Guarnaschelli Copy Share
As a chef, a mom, and a member of Team No Kid Hungry, I believe that every child deserves three meals a day, every… — Alex Guarnaschelli Copy Share
To make fluffy scrambled eggs, the best trick is to whisk in a splash of water and nothing else. Cream, milk, and other liquids… — Alex Guarnaschelli Copy Share
There's a freshness to the approach of teen chefs. They're lighthearted, and they're not afraid to take risks. — Alex Guarnaschelli Copy Share
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… — Alex Guarnaschelli Copy Share
Make dinner with the goal of stretching it out for lunch in the back of your mind. Making more of one thing is cheaper… — Alex Guarnaschelli Copy Share
Walnuts are so rich. I also love that you can chew them for five minutes. Then I eat a couple of golden raisins as… — Alex Guarnaschelli Copy Share
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. — Alex Guarnaschelli Copy Share
Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation. — Alex Guarnaschelli Copy Share
