People in professional kitchens may love what they do, but sometimes it's just something that puts food on the table.

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• Alex Guarnaschelli:

  I like to take a day off and enjoy fast food for what it is. I have to say that in New York, I'm re

• Alex Guarnaschelli:

  I love using hummus as centerpiece and then making different containers of vegetables for fun dippi

• Alex Guarnaschelli:

  Buying food from farmers and people that I know adds that human element that I love.

• Alex Guarnaschelli:

  I love 'The Gourmet Cooking School Cookbook' by Dione Lucas. A huge source of information and inspi

• Alex Guarnaschelli:

  I love roasted beets with goat cheese. I am also a fruit addict.

• Alex Guarnaschelli:

  I love the whole process of making, serving, and eating hearty soups like lentil, potato leek and c

• Alex Guarnaschelli:

  I love to eat. I could make a professional sport out of it.

• Alex Guarnaschelli:

  Who doesn't love a stuffed cherry tomato?

• Alex Guarnaschelli:

  I love it when a few simple ingredients come together on a plate, and I think, 'Wow, that's a dish.

• Alex Guarnaschelli:

  I've thrown vanilla beans into mustard. Nothing crazy or grainy, just normal dijon. It's great for