I like tuna when there’s a definite streak of deep pink in the middle, medium rare so to speak, and it comes out best when it’s not cut too thick. Geoffrey Zakarian Read Quote
Undercook swordfish, and you get rubber. Overcook it, and you lose the fat and succulence. Geoffrey Zakarian Read Quote
I do not believe in eating fish hot. People always insist on hot fish, but that leaves it dried out. Geoffrey Zakarian Read Quote
When I entertain, I want to have fun. But I’m also a control person. I don’t go in for those everyone-in-the-kitchen cooking scenes. So if I want to be with my guests, I have to do everything – or nearly everything – in advance. Geoffrey Zakarian Read Quote
It’s important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper will also enhance the flavor. Geoffrey Zakarian Read Quote
Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That’s a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside. Geoffrey Zakarian Read Quote
Comfort food is really anything you want at that time. That said, I really love Naple-style pizza. Geoffrey Zakarian Read Quote
I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself. Geoffrey Zakarian Read Quote
How you treat the quiet, shy types is the most important. If you leave them to sit in a corner, they will be noticed, and it will affect everyone’s time. I instantly spring on them and treat them as royalty, showing them around and introducing them to everyone so they seem special. Geoffrey Zakarian Read Quote
Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter. Geoffrey Zakarian Read Quote
