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 drainenhanceflavor Change image and share on social
A plate of food has to have balance. For example, a mild fish like skate mustn't be overwhelmed by the side dishes. They should have personality and color, but they also have to be subtle. Geoffrey Zakarian balancecolordish Change image and share on social
I don't usually have time for TV. When I get home at night, I just want to fall asleep. Geoffrey Zakarian asleepfallhome 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
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 confitcookduck Change image and share on social
Determine who you are and what your brand is, and what you're not. The rest of it is just a lot of noise. Geoffrey Zakarian branddeterminelot Change image and share on social
I've never missed a flight. And I don't see any reason in cutting it close because airports are pleasurable for me: You can go to the restaurant, get a massage, browse books, sit at a bar, check emails. Geoffrey Zakarian airportbarbook share on social
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 cookeasefeel 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
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 advancecontrolcook share on social