Chef Michel Richard is always at the top of his game.
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.
I always say that I don't believe I'm a chef. I try to be a storyteller.
I believe in tradition and innovation, authenticity and passion.
Our brain, our body, craves fat. We cannot help it. That's why a kid will eat a hot dog quicker than a piece of broccoli.
Anchovies pair really well with fruit like a nectarines or clementine. The fruit complements the sweetness and saltiness of the anchovy.
Listen to me: Leek is a vegetable. It can be the center of a dish.
Anyone who knows me knows that I always like to keep moving.
Soy sauce and seaweed go really well with potato chips.
Puerto Rico is the perfect meeting place between Spain, the country I come from, and America, the country where I now belong. The meeting point of two worlds where magic can happen.
When the earthquake hit Haiti in 2010, I was on vacation in the Cayman Islands.
The only way to have a better world and end poverty is by closing the gap between the top and the bottom.
Everyone should wake up and have a fresh-squeezed orange every day. By having a fresh glass of orange juice with American oranges, you are supporting the local economy, you have all the vitamin C you need in a day, and you support the environment bec...
Let me tell you a story about when I was growing up in Spain. Many Sundays, we would invite 30, 40, 50 people to the countryside, and my father would make a big paella. He put me in charge of the fire and the 'stove' - the rocks that hold the pan. Bu...
Pimenton gets its intense flavor because it is dried over wood smoke. You can try hot, sweet or bittersweet, though sweet is probably the most commonly used.
Me, I'm an encyclopedia. I'm not a very smart guy, but I'm an encyclopedia. You can ask me about anything you want. Probably I have the book; probably I have a first edition.
Dragon fruit is very subtle, very delicate. So you want to be careful not to kill it with things that have very strong flavor.
Eating has to be fun.
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.
I don't understand how it's cheaper to buy a whole steak at the Price Club than spinach. How did that happen?
For me, summer hasn't really started until tomatoes reappear in local farmers' markets.
