I love hotel rooms, so I take pictures of the room and the way out and the lobby, the food and drink.

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• Geoffrey Zakarian:

  When I step into the kitchen in the morning, I go for the scrambled eggs with pine nuts and minced

• Geoffrey Zakarian:

  Days off are few and far between in the restaurant business. But on an hour off, I like to have a g

• Geoffrey Zakarian:

  Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking

• Geoffrey Zakarian:

  Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish.

• Geoffrey Zakarian:

  Comfort food is really anything you want at that time. That said, I really love Naple-style pizza.

• Geoffrey Zakarian:

  I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel m

• Geoffrey Zakarian:

  How you treat the quiet, shy types is the most important. If you leave them to sit in a corner, the

• Geoffrey Zakarian:

  I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marina

• Geoffrey Zakarian:

  Confit is not something that comes to mind for summer. Usually it means duck confit, made by cookin

• Geoffrey Zakarian:

  There's a point of no return when you're cooking tomatoes. A little too much heat, a little too lon