Alex Guarnaschelli

Americans will not buy irregular-looking or oddly shaped vegetables!

— Alex Guarnaschelli

I love to eat. I could make a professional sport out of it.

— Alex Guarnaschelli

I've had the privilege of having a lot of amazing people cook for me.

— Alex Guarnaschelli

I love using hummus as centerpiece and then making different containers of vegetables for fun dipping.

— Alex Guarnaschelli

I didn't harbor a huge desire to become a chef until I graduated from college.

— Alex Guarnaschelli

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

— Alex Guarnaschelli

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

— Alex Guarnaschelli

I've roasted a somewhat frozen turkey, and it's come out just fine.

— Alex Guarnaschelli

I really love muscle cars. I don't think people might realize that about me. I really want to go to an auto…

— Alex Guarnaschelli

Repeatedly opening the oven - or worse, taking out the turkey to baste it - slows down the momentum of cooking.

— Alex Guarnaschelli

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

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

— Alex Guarnaschelli

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

I really cringe at the sight of pattypan squash. So pretty and cute and having no taste or exciting texture. Dull.

— Alex Guarnaschelli

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

When we talk about chefs, we often talk about their love of food or their passion for it, but cooking is also…

— Alex Guarnaschelli

I have to be honest and say that I never really feel like there's one person that I really want to cook…

— Alex Guarnaschelli

I like to take a day off and enjoy fast food for what it is. I have to say that in New…

— Alex Guarnaschelli

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

Walnuts are so rich. I also love that you can chew them for five minutes. Then I eat a couple of golden…

— Alex Guarnaschelli

I've thrown vanilla beans into mustard. Nothing crazy or grainy, just normal dijon. It's great for duck. Smear some of that right…

— Alex Guarnaschelli

Stuffed cherry tomatoes are satisfying without being filling and make a great alternative to bread-based starters. You can assemble these appetizers ahead…

— Alex Guarnaschelli

I used to run track in high school and was unexceptional in every way.

— Alex Guarnaschelli

Short ribs in the middle of a hamburger? That was pretty groundbreaking.

— Alex Guarnaschelli

To me, 'Chopped' is a great platform for championing great causes.

— Alex Guarnaschelli

I love it when a few simple ingredients come together on a plate, and I think, 'Wow, that's a dish.'

— Alex Guarnaschelli

I think no one would dispute that 'Chopped' is a highly athletic television show.

— Alex Guarnaschelli

I didn't cook that much as a kid. My mother was cooking, and I was her helper. We made dishes together.

— Alex Guarnaschelli

I don't know anyone who hasn't overcooked at least one turkey, myself included. It's easy to do.

— Alex Guarnaschelli

I've always been a great collector and lover of cookbooks.

— Alex Guarnaschelli

I like food to be really simple but have a lot of technique all the same.

— Alex Guarnaschelli

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

— Alex Guarnaschelli

Red wine vinegar has some personality as well acidity.

— Alex Guarnaschelli

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

— Alex Guarnaschelli

The hardest thing for me is restraint. I see fresh beans and ramps, and I start to quiver.

— Alex Guarnaschelli

A splash of red wine vinegar can pull things together like a pinch of salt.

— Alex Guarnaschelli

I wouldn't call being a chef gratifying in a lot of ways. It's an act of love.

— Alex Guarnaschelli

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

— Alex Guarnaschelli

I learned so much from 'Iron Chef' about ingredients, about the courage to put yourself out there.

— Alex Guarnaschelli

We have to get out there and explain that imperfect tastes just as good.

— Alex Guarnaschelli