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. — 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
