I'm a freak of neat. The kitchen has to be clean. Geoffrey Zakarian cleanfreakkitchen Change image and share on social
I begin my day online and end my day online. I like to prepare myself for the next day and have a sense of closure before I go to bed. Geoffrey Zakarian bedbeginclosure Change image and share on social
There's a point of no return when you're cooking tomatoes. A little too much heat, a little too long in the pot, and you lose that sense of fresh ripeness that makes tomatoes so great. Geoffrey Zakarian cookfreshgreat Change image and share on social
Days off are few and far between in the restaurant business. But on an hour off, I like to have a glass of wine with my wife. Geoffrey Zakarian businessdayglass Change image and share on social
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 cutdeepdefinite Change image and share on social
Shows like 'Top Chef,' 'Hell's Kitchen' have helped bring attention to the culinary world on a whole, but you have to be cautious it doesn't get out of hand. Geoffrey Zakarian attentionbringcautious Change image and share on social
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 actcookcover share on social
Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty and have a mysterious refinement when cooked or roasted over sea salt. Geoffrey Zakarian chestnutcookfall Change image and share on social
I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat. Geoffrey Zakarian chickenconfitcook Change image and share on social
I still have the 'New York Post' delivered because it's so garrulous and nasty and wonderful when you read it in print. Some things just don't translate online. Geoffrey Zakarian delivergarrulousnasty Change image and share on social
