I am driven by ingredients. My Italian heritage and French training inevitably poke through as well, guiding my techniques. — 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 Image
I wouldn't call being a chef gratifying in a lot of ways. It's an act of love. — Alex Guarnaschelli Copy Share Image
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 Image
To me, 'Chopped' is a great platform for championing great causes. — Alex Guarnaschelli Copy Share Image
Americans will not buy irregular-looking or oddly shaped vegetables! — 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 day, every… — 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 other liquids… — 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 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 Image
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 Image
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 Image
