Food Quotes by Brad Leone

There's a real connection and respect between you and the food that you have to hunt and gather yourself.

— Brad Leone

They may be small, but microgreens are intensely flavorful, ranging from sweet to spicy to tart to sour.

— Brad Leone

Letting the markets and seasons dictate my dinners means I never get bored or tempted to order takeout.

— Brad Leone

I feel most people are so disconnected from their food - I try to not be one of those people.

— Brad Leone

I don't plan my dinners at the beginning of the week.

— Brad Leone

Look, dry-aged meat is amazing and certainly worth buying when you can afford it.

— Brad Leone

Use a rubber spatula when you make eggs. Maybe a wooden spoon.

— Brad Leone

Not only does a good knife make cooking easier, but it makes it safer too. An 8-inch is the sweet spot when…

— Brad Leone

Since my job as Test Kitchen manager requires me to hit the Union Square farmers' market and various grocery and specialty stores…

— Brad Leone

I use my non-stick pans as very specific tools. They're my egg pans. They live by themselves, in a cabinet. They go…

— Brad Leone

Nice olive oil is fairly easy to find at your standard grocery store, but there are fewer options of nice vinegars.

— Brad Leone

I cannot stress this enough: the difference between a bowl and a smoothie is the time it spends in the blender.

— Brad Leone

I understand that world hunger can't be cured by us all going out and hunting our own food - but it certainly…

— Brad Leone

Buying knives can be an intimidating experience. They come in all different shapes and sizes, all of which do certain jobs -…

— Brad Leone

An acai bowl has to be spoonable. It should be thick. You don't drink an acai bowl. There are no straws involved,…

— Brad Leone

You guys have probably seen acai bowls on Instagram or at trendy coffee shops or wherever. They're a great source of energy,…

— Brad Leone

I'm the test kitchen manager, which means I'm in charge of sourcing all of our ingredients and kitchen equipment. I also manage…

— Brad Leone

And knife making is as much art as science, as far as I'm concerned: Forging metals from an old farm tool into…

— Brad Leone

Dry-aging happens when meat has been left to hang out in a temperature- and moisture-controlled environment. Over time, the meat's natural enzymes…

— Brad Leone

For me, shaping and sharpening knives is the perfect mix of a day of metal and woodwork, and seriously scratches my lifelong…

— Brad Leone

The butter churning process can get really messy, and having cream all over your kitchen isn't the best thing, especially if you're…

— Brad Leone

Having so much nutrients and flavor in such a small plant really puts microgreens into the superfood category for me.

— Brad Leone

You don't need a vacuum sealer to sous vide, but let me go on record saying it helps. Once you cook your…

— Brad Leone

Most chefs only use and need a handful of knives - even if they own 25, they usually grab the same four…

— Brad Leone

Instead of going into the kitchen all the time - I hate running up and down the stairs - I started using…

— Brad Leone

Submerging food in a bath of heated water - instead of subjecting it to the uneven heat of flames - means your…

— Brad Leone

A good knife is an essential tool in the kitchen, but when you get one handmade, it becomes something special.

— Brad Leone