Habaneros have a great fruity flavor, but the challenge is that you have to deflect the heat in order to taste the flavor. If you don't, you're dead. They should really have a warning sign on them. Deflect the habanero's heat by pairing it with sweet food. ↗
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 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 love using gas grills because they are easier to heat and it's much easier to control the flames with a gas grill than with a charcoal fire. Grilling is not just about lighting a fire. ↗
I think a lot of times people design restaurants with flash in mind. I think you should design restaurants with function in mind. Make sure it's functional and works with what you're trying to accomplish. Design can come later. ↗
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. ↗
If my daughter wants to get into this business, I would support that decision. She's going to have a hard time not being in it. She loves food and she's around it all the time. ↗
Bjorn was a different breed, I threw my best material at him, but he would never smile, but that added to the charm when he played me and Mac. We were going nuts and losing our mind and he was sitting back like he was on a Sunday stroll. ↗