Geoffrey Zakarian Quotes

Albacore tuna has a mild flavor that's delicious served raw or seared briefly on the outside so that it's still rare on the inside.

Undercook swordfish, and you get rubber. Overcook it, and you lose the fat and succulence.

Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get.

I make a very good steak.

I cook often when I am at home but not in college. I do it alone. It is just very relaxing to me. Just about anything that I like to eat, I can cook - chicken, salmon, stir fry. I like to cook seafood or burgers the most when I am entertaining.

If you've got cockles, those nickel-size, heart-shaped mollusks, and you want to get fancy, steam them, then toss the meat in finely ground cornmeal.

If you want something beautiful to put on the dinner table, pick up a sockeye, the salmon species with the most vivid red flesh.

When you make burgers, it's good to let them rest for a bit.

I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and I'm a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.

Find combinations of flavors you love and buy the best quality ingredients you can afford. Your food is only going to be as good as the sum of its parts, like anything else.

My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and seafood.

One of my favorite ways to eat albacore is tuna poke.

I always thought filet mignon was the steak to beat, but the fat content in a rib eye is fantastic.

I love lean meats like chicken, turkey. I'm obsessed with sushi and fish in general. I eat a lot of veggies and hummus.

My favorite meal to make is seared ahi, and my wife does the most amazing pear salad.

I cook a great fish, a great salmon. I grill it, get the skin nice and crispy.

I've actually always been a big fan of seafood. Sushi is one my favorite things.

I just grill chicken and make very simple cuisine.

Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient.

For dinner parties, I love making an easy cioppino using shrimp, mussels, clams, and a hearty fish that won't fall apart easily.

I'm definitely a sushi person. I know I can eat a lot and still be fairly healthy.

Manage the heat, let the meat cook, and you'll get fantastic results.

I like to grill, like a standard guy. I like to grill steaks and fish.

The shape of the meat and the taste of it starting from the top down is a part of me. All of my feelings are coming from inside of the meat down to when I put the salt onto the meat.