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It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant going
It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant going
It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant going
It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant going
It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant going
It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant going
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Wylie Dufresne:
I really don't do much on the night of Thanksgiving other than bring the wine and carve the turkey.Wylie Dufresne:
It's been a struggle to get people to come eat for fun. You know, the way they listen to music. YouWylie Dufresne:
My mother made the best scrambled eggs, super-loose and soft.Wylie Dufresne:
Hollandaise, I would like to pour over my head and just rub all over myself. Eggs Benedict is geniuWylie Dufresne:
I think I can poach a pretty mean egg the old-fashioned way.Wylie Dufresne:
When ramps are in season, we pickle a bunch of ramps and fold that into soup. Pickled pearl onionsWylie Dufresne:
Extremely ripe things are not ideal for pickling. If you pour a hot liquid over super ripe strawberWylie Dufresne:
The spirit of pickling is one of adventure and fun.Wylie Dufresne:
The most important thing with turkey is to let it rest - most people don't let it rest long enough.Wylie Dufresne:
My job has changed over the years, 22 years roughly I've been cooking professionally. When I was yo