Quotes of All Topics . Occasions . Authors
I work out to eat.
I guess I fell into cooking.
I can't be on the cheeseburger diet all the time.
I don't have a long family history of good cooks in my family.
When people pile seven things onto one burger, it drives me nuts!
It's important to have balance in your life between work and play.
Nothing goes perfectly, especially when you're opening a restaurant.
Today, when I hire, I look for people who want to be trained and molded.
My feeling is that if you can cook, I can teach you how to do television.
If you aren't nervous about your passion, you aren't passionate about it.
I want to go to college and go back to Georgetown. It's a really cool place.
A grill is just a source of heat. Just like a stove, it is very user-friendly.
Grilling takes the formality out of entertaining. Everyone wants to get involved.
Take risks and you'll get the payoffs. Learn from your mistakes until you succeed.
I love the culture of grilling. It creates an atmosphere that is festive but casual.
You can't chase everybody on the Internet who's saying stuff about you, that's for sure.
Do you want to make a tamale with peanut butter and jelly? Go Ahead! Somebody will eat it.
I'd love to visit Thailand just for the street food and the energy of a city like Bangkok.
I dropped out of high school. I really had no interest in doing any school work whatsoever.
Cooking is a subject you can never know enough about. There is always something new to discover.
In the end, your creativity -- perhaps even your outrageousness -- will determine the final result.
In those days, the main requirement to be on the Food Network was being able to get there by subway.
Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
You have to have your face in the food. These days people think a tattoo and a bottle of Sriracha equals success.
I think everybody at some point in time has thought to themselves, "I have a really great idea for a restaurant."
I think everybody at some point in time has thought to themselves, 'I have a really great idea for a restaurant.'
I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent.
For me, it's all about moderation. I don't kick things out of my diet, like carbs. But I'm not going to eat fast food.
When I’m hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.
When I'm hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.
The process and the great smells it produces make everyone hungry and get everyone's mouth watering. And it gives men a chance to cook.
Don't try to be the next Rachael Ray or Bobby Flay, we already have those people. We want someone who is going to make their own mark on 'Food Network.'
I live in New York and I'm in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that's why they're successful.
I spend 80% of my time in my restaurants. Taping my TV shows doesn't take much time, and then they get aired a lot. That's the thing people don't realize.
I don't like to dump the dressing on top of the greens. Instead, I pour it against the side of the bowl - using only enough to glaze the leaves - then toss.
I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.
It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick.
I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because they all work, they all have sharp blades.
There are so many great things about this business. Almost everybody is on the same team. It is all for one-friendly competitiveness. No one is out to hurt anyone.
One thing you don't want to do as a host is be running around all evening. Do as much as you can ahead of time, so all you have to do is grill the main ingredients.
Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.
When I'm on television, I think that I appeal to the everyday guy, 'cause that's who I am. The guys who go to the football games on the weekends are my viewers, for sure.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
Basically, there are two things we know: Everybody has less time, and the general public is demanding better food - better in terms of quality and better in terms of flavor.