I am driven by ingredients. My Italian heritage and French training inevitably poke through as well, guiding my techniques.

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• Alex Guarnaschelli:

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

• Alex Guarnaschelli:

  My most memorable meal was with my parents at Joel Robuchon's Restaurant Jamin in Paris. It was Chr

• Alex Guarnaschelli:

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

• Alex Guarnaschelli:

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

• Alex Guarnaschelli:

  If you're making a salad of any kind, cut the herbs, stems and all, and toss them into your mixed g

• Alex Guarnaschelli:

  Fresh herbs really belong anywhere you put them.

• Alex Guarnaschelli:

  Freeze herbs by stem and all - don't just freeze the leaves. It's better to keep them sturdier. Put

• Alex Guarnaschelli:

  Mashed potatoes with stuff in it? That's '90s.

• Alex Guarnaschelli:

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

• Alex Guarnaschelli:

  Once you make a cookbook, you live with it as your own for the rest of your life, like a yearbook.