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Winter blues are cured every time with a potato gratin paired with a roast chicken.

Alexandra Guarnaschelli

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Alexandra Guarnaschelli
Every
Roast
Time
Potato
Cured
Potatoes
Chicken
Blues
Chickens
Winter
Paired

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I woke up on May 15, 1991, the day of my Barnard graduation, and I said to myself, 'By the end of today you will decide what you want to do with the rest of your life.'
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For me no good food is illuminated without acidity.
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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.
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I think we love bacon because it has all the qualities of an amazing sensory experience. When we cook it, the sizzling sound is so appetizing, the aroma is maddening, the crunch of the texture is so gratifying and the taste delivers every time.
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If you want to have a relationship, at some point you have to let yourself get caught. That's what I did. I got caught.
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I bent my head over a stove in my early 20s and picked it up in my 30s.
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Food is so heavily connected to memory.
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My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.
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My father always said, 'If you love what you do, you won't mind slogging through it for several hours a day.
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Creative risks will always outweigh technical mistakes.
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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!
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