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When we eat something at a restaurant, however simple it may look, there's something in it that mak
When we eat something at a restaurant, however simple it may look, there's something in it that mak
When we eat something at a restaurant, however simple it may look, there's something in it that mak
When we eat something at a restaurant, however simple it may look, there's something in it that mak
When we eat something at a restaurant, however simple it may look, there's something in it that mak
When we eat something at a restaurant, however simple it may look, there's something in it that mak
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Alex Guarnaschelli:
People don't take enough advantage of the refrigerator door.Alex Guarnaschelli:
Short ribs in the middle of a hamburger? That was pretty groundbreaking.Alex Guarnaschelli:
I've roasted a somewhat frozen turkey, and it's come out just fine.Alex Guarnaschelli:
Repeatedly opening the oven - or worse, taking out the turkey to baste it - slows down the momentumAlex Guarnaschelli:
I don't know anyone who hasn't overcooked at least one turkey, myself included. It's easy to do.Alex Guarnaschelli:
Red wine vinegar has some personality as well acidity.Alex Guarnaschelli:
A splash of red wine vinegar can pull things together like a pinch of salt.Alex Guarnaschelli:
Every time I feel like something is missing from a dish, I think, 'Oh, I know, I'll add a pinch ofAlex Guarnaschelli:
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If you want to have a relationship, at some point you have to let yourself get caught.