Alexandra Guarnaschelli Quotes

I love how Vietnamese cuisine always tastes like flowers, and how they had the ingenious idea of pairing that floral flavor with seafood: such a combination shouldn't work as well as it does.

Wild garlic and crab is a revelatory pairing.

Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads.

Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like we're going to kick this up a little bit.

If you are working with high quality products, you can elevate the flavors more by cooking it at a low temperature than you can by searing it.

I pride myself in figuring out how to elevate a dish with a little preserved lemon or, then, a sprinkle of Maldon salt.

I never try to marry more than three flavors in one dish.

We're achieving better marbling and better flavor with old world wisdom that's been passed down for generations but we're still using technology.

Any idea's a great idea as long as it tastes great.

Romesco with asparagus is simple and brilliant.

Asian food is very easy to like because it hits your mouth very differently than European food does. In European food, there may be two things to hit - maybe sweet and salty, maybe salty-savory, but Asian kind of works around, plus you have that distinct flavor that's usually working in Asian food.

If America is a melting pot, then to me India is a thali -- a collection of sumptuous dishes in different bowls. Each may not mix with the next, but they combine on your palate to produce a satisfying repast.

I've always loved burritos, and I've always loved breakfast, and when I learned that some smart person had combined the two, it was a real sun-peeking-through-the-clouds moment.

I'm no cook, but I love to eat. Usually, food tastes best when there isn't a recipe, just a cook who knows what foods and seasonings go well together.

People under-salt their food, and they think it's bland, but salt brings out flavor.

Indian spices can find a place in any cuisine. It's just a matter of opening your mind and palate to new flavors.

It truly amazes me all the things you can add and mix in to truly transform a plain old bowl of oatmeal.

Tart pomegranates that pop in your mouth make the perfect counterpoint to roasted chicken and salty-creamy feta cheese.

There are certain foods that are somewhat sacred or you're not supposed to mess with. When you do mess with them, it touches a nerve where you have to compare it to the original, and then that thing you're creating has a loosing change right out of the gate.

If you are the kind of person who makes homemade chicken stock on the regular and keeps it frozen in various sized containers for all your cooking needs, I truly commend you. Quality homemade stock will invariably add great depth of flavor and body to a recipe. But it's a luxury, not a necessity - it gilds the lily, as they say.

Salt's relationship to flavor is multidimensional: It has its own particular taste, and it both balances and enhances the flavor of other ingredients.

Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food will taste good.

Parsley goes really nicely with everything. It adds a nice lightness; it wakes up a dish.

The mild creaminess of cottage cheese makes it a perfect blank canvas for almost any flavor combination, savory or sweet. Since it's so soft, I usually try to give it some textural contrast in the form of something crunchy. Brightening it up with acid is also a must.

I enjoy experimenting with food and dish out innovative food items as well.