With their bright color and fantastic balance of acidity and sweetness, tomatoes are a natural refresher and the perfect element for meals on warm and sultry days.
— Jose Andres
For me, summer hasn't really started until tomatoes reappear in local farmers' markets.
Food is national security. Food is craft. Food is everything, when you think about it.
If you want to keep your side dishes warmer than room temperature, consider buying a small steam table for the home, with the Sterno cans underneath.
The cheapest gadget - and you don't even have to spend a dime - is chopsticks from a Chinese restaurant. I use them for everything: to toss salads, to turn a piece of meat in the pan, to flip croquettes in the Fryolator, to whisk eggs for omelets, to stir eggs into fried rice when I make that for my daughters.
I'm a different immigrant. My life is so lucky compared to so many.
In this game of politics, it's always kind of blame.
Eating has to be fun.
I'm always looking to the future and what will next be on the horizon.
Italians allow anything in their cooking.
The right use of food can end hunger.
Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.
Standing around the grill is fine, but I like to have my friends come in and out of the house. Movement makes the party more exciting.
Steakhouses serve these big steaks. The first piece is hot, and the last piece is cold. The way I like to eat is to try three or four cuts of meat. People should actually be eating less meat, and the meat they eat should be special.
When I came to El Bulli, right away I knew I was becoming part of something incredible. It was like watching the Big Bang happening right in front of me.
I remember being a young boy in Spain and watching my parents cook. We didn't go to a lot of restaurants because we didn't always have the money, so cooking at home was just what we did.
Roberto Donna is a great Italian chef.
In Spain, we mainly use red plum tomatoes, but it is always fun to experiment. Try using a mix of colors or substitute green tomatoes for plum next time you make a tomato dish.
I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.
I always say that I don't believe I'm a chef. I try to be a storyteller.
Most people only use their griddles for pancakes, but you can sear vegetables like sliced zucchini or mushrooms, thinly sliced meats like chicken or pork, or thinly sliced fish or squid.
People ask me in Europe, when they do interviews... they ask me, 'Well, how does it feel to be a cook in a country that doesn't know how to eat?' It always touches a nerve, because Europe and the world think that America is no more than bad hot dogs and bad burgers.
If what I have to do is share a sandwich to lift someone's spirits, put a smile on their face - the worst thing that happens is I go broke!
In Hong Kong, 'wonton' means swallowing a cloud.
In 2010, I created World Central Kitchen as a way to try and help find solutions to many of the food issues we face.
I have an amazing wife and three daughters that always keep me motivated.
I think when dishes have a certain amount of acidity, really they are very alive. And I love things that are alive.
The modernity of yesterday is the tradition of today, and the modernity of today will be tradition tomorrow.
I prefer natural hardwood lump charcoal - the other stuff makes your food taste like Goodyear tires.
Behind Chipotle is not a corporation; behind Chipotle is a man that is one of the great cooks, that created a great concept.
We should all be involved in the avant-garde as long as we look toward the past.
Anyone who knows me knows that I have never been shy about how important Ferran Adria has been in my life; he is a friend, a mentor, an inspiration.
I was very impressed with the street food of Singapore. I was very impressed with the dishes that they did.
Chef Michel Richard is always at the top of his game.
There is nothing better than picking up sun-warmed tomatoes and smelling them, feeling them and scrutinizing their shiny skins for imperfections, dreaming of ways to serve them.
American cooking is one of the unknown cuisines in America.
I think every chef should have a food truck. It's a good way to test the markets, to invest in meeting the future restaurant goers.
A plancha is just a hot flat surface. So if you think about it, anything is a plancha, like a saute pan or a griddle. A la plancha is the perfect way to cook for a crowd.
Today we take New England clam chowder as something traditional that makes our roots as American cooking very solid, with a lot of foundation. But the first person who decided to mix potatoes and clams and bacon and cream, in his own way 100 to 200 years ago, was a modernist.
America gave me the opportunity to open successful restaurants, start a TV show, and write books. I can even fill an auditorium when I give a speech, which in America is rare for a chef.
Vegas is a celebration.
I love going to Rodeo Drive with my wife.
I realized very early the power of food to evoke memory, to bring people together, to transport you to other places, and I wanted to be a part of that.
Tapas is a celebration of life.
To feed a nation is never easy!
Don't skimp on the ice. Bags from the grocery store melt so fast and water down your drinks. I prefer beautiful, big squares for my cocktails.
Let me ask you: Who do you prefer, a clown organizing your menu - with all due respect to Mr. McDonald - or a chef? I do believe it's a very simple answer.
The great-great-grandfather of my mother was probably using gelatins.
I started culinary school at a very young age, and really I wanted to be out working, cooking, more than I wanted to be in a classroom. You could say I wasn't a very good student - I wanted to be a student of life and experience.
I believe no chef becomes what he becomes without having many people influence him.
