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Alex Guarnaschelli

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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.

Alex Guarnaschelli

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Alex Guarnaschelli

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The hardest thing for me is restraint. I see fresh beans and ramps, and I start to quiver.

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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.

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April 21, 2024

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.

Previous

April 21, 2024

The hardest thing for me is restraint. I see fresh beans and ramps, and I start to quiver.

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