Quotes from Alex Guarnaschelli

If I want my daughter to try something, I eat it in front of her repeatedly without forcing the issue and, with some trial and error, the world is our oyster!

To make fluffy scrambled eggs, the best trick is to whisk in a splash of water and nothing else. Cream, milk, and other liquids drag the eggs down!

You have to be disciplined about being in the kitchen.

I know that some people use lavender, incense, and cake as sedatives, but for me, a 'nose bath' in an old book just does something.

As a chef, a mom, and a member of Team No Kid Hungry, I believe that every child deserves three meals a day, every day.

Food is so heavily connected to memory.

I don't know anyone who hasn't overcooked at least one turkey, myself included. It's easy to do.

I've roasted a somewhat frozen turkey, and it's come out just fine.

You have a shelf-life on TV.

I find myself hoping I can get on a TV show, and then people from Oklahoma will come to my restaurant. Then I'll be able to make enough money to open my own place.

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

I love the whole process of making, serving, and eating hearty soups like lentil, potato leek and carrot, to name a few.

I like all of McClure's pickles, but my personal favorites are the spicy ones.

Food is ever-changing and ever moving forward and getting more and more complex.

I grew up in a house where I was a spectator to the sport of cooking. In that way, I just learned so much about what it really takes to make food.

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

Don't be so hard on yourself. Make something simple a few times until you 'master' it and move on to the next thing. Take a cooking class! Buy a cookbook that specializes in foods or a cuisine you enjoy.

I think that cakes should have touches of candy bar in order for it really to hit all those childhood notes on the keyboard.

I love 'The Gourmet Cooking School Cookbook' by Dione Lucas. A huge source of information and inspiration. The book is organized by menu, and the recipes are unusual and exciting.

I think I will never stop having mentors.

I bent my head over a stove in my early 20s and picked it up in my 30s.

My mom is a self-taught home cook, so books that offer guidelines on how to organize menus are critical to 'cook from the book' people like her.

I've thrown vanilla beans into mustard. Nothing crazy or grainy, just normal dijon. It's great for duck. Smear some of that right on the duck, coupled with some roast plums, and it all comes together in that savory over sweet over savory over sweet way we all love.

Make dinner with the goal of stretching it out for lunch in the back of your mind. Making more of one thing is cheaper than buying more varied ingredients for each meal.