Phrase by 'Alex Guarnaschelli'
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Fresh herbs really belong anywhere you put them.
Author: Alex Guarnaschelli - American ChefYou , Belong , Them , Fresh
It's essential to make sure you have proper kitchen tools for food storage - like cling wrap, bags, and containers - because they help keep food fresher longer.
Author: Alex Guarnaschelli - American ChefYou , Help , Food , Kitchen
I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.
Author: Alex Guarnaschelli - American ChefMyself , Respect , Food , Chef
My most memorable meal was with my parents at Joel Robuchon's Restaurant Jamin in Paris. It was Christmas 1982, and the flavors - from cauliflower and caviar to crab and tomato - astounded me. It was the first time I remember thinking that I would like to really learn how to cook.
Author: Alex Guarnaschelli - American ChefMe , Time , Thinking , Parents
Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation.
Author: Alex Guarnaschelli - American ChefLook , Sometimes , End , Cooking
Buying food from farmers and people that I know adds that human element that I love.
Author: Alex Guarnaschelli - American ChefLove , People , Know , Food
For me no good food is illuminated without acidity.
Author: Alex Guarnaschelli - American ChefMe , Good , Food , Good Food
I think we love bacon because it has all the qualities of an amazing sensory experience. When we cook it, the sizzling sound is so appetizing, the aroma is maddening, the crunch of the texture is so gratifying and the taste delivers every time.
Author: Alex Guarnaschelli - American ChefLove , Time , Experience , Amazing
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.
Author: Alex Guarnaschelli - American ChefYou , Your , Special , Touch
Winter blues are cured every time with a potato gratin paired with a roast chicken.
Author: Alex Guarnaschelli - American ChefTime , Chicken , Winter , Blues