The hardest thing for me is restraint. Alexandra Guarnaschelli hardrestraintthing Change image and share on social
I don't show just anyone how to crust a sea bass. That's sacred information. Alexandra Guarnaschelli bascrustinformation Change image and share on social
The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make that represents what I care about as a chef. Alexandra Guarnaschelli buycarechef Change image and share on social
Winter blues are cured every time with a potato gratin paired with a roast chicken. Alexandra Guarnaschelli bluechickencure Change image and share on social
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. Alexandra Guarnaschelli amazeappetizingaroma share on social
I woke up on May 15, 1991, the day of my Barnard graduation, and I said to myself, 'By the end of today you will decide what you want to do with the rest of your life.' Alexandra Guarnaschelli barnarddaydecide Change image and share on social
I bent my head over a stove in my early 20s and picked it up in my 30s. Alexandra Guarnaschelli 20s30sbend Change image and share on social
For me no good food is illuminated without acidity. Alexandra Guarnaschelli acidityfoodgood Change image and share on social
If you want to have a relationship, at some point you have to let yourself get caught. That's what I did. I got caught. Alexandra Guarnaschelli catchpointrelationship Change image and share on social
