The modernity of yesterday is the tradition of today, and the modernity of today will be tradition tomorrow.
After a year, the aromatics in an olive oil are gone. Sometimes the bottles on the shelf in the supermarket are there a lot longer than you are.
For me, there is no better tapa than a really good stuffed olive.
Look at our farmers' markets today, bursting with heritage breeds and heirloom varieties, foods that were once abundant when we were an agricultural nation, but that we have lost touch with. Bringing all these back helps us connect to our roots, our communities and helps us feed America the proper way.
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. But he wouldn't let me cook. I got so unbelievably upset.
In 2010, I created World Central Kitchen as a way to try and help find solutions to many of the food issues we face.
The history of cooking is my passion, and cooking is my passion.
I always say that I don't believe I'm a chef. I try to be a storyteller.
I believe no chef becomes what he becomes without having many people influence him.
The cheapest gadget - and you don't even have to spend a dime - is chopsticks from a Chinese restaurant. I use them for everything: to toss salads, to turn a piece of meat in the pan, to flip croquettes in the Fryolator, to whisk eggs for omelets, to stir eggs into fried rice when I make that for my daughters.
As immigrants, we understand better than most that to be an American is a privilege that conveys not just rights but responsibilities.
Food and the way we grow it and produce it are a major cause of environmental degradation.
Food is national security. Food is craft. Food is everything, when you think about it.
I have an amazing wife and three daughters that always keep me motivated.
For me, summer hasn't really started until tomatoes reappear in local farmers' markets.
Iberico de Bellota is best when cooked medium rare with a nice, pink center to allow the delicious acorn-infused flavor to come through.
Old cookbooks connect you to your past and explain the history of the world.
The first time I saw America was from my perch on the mast of a Spanish naval ship, where I could spot the Statue of Liberty reaching proudly into the open, endless American sky.
My whole life, I have been trying to cook an egg in the right way.
I'm always looking to the future and what will next be on the horizon.
Let me ask you: Who do you prefer, a clown organizing your menu - with all due respect to Mr. McDonald - or a chef? I do believe it's a very simple answer.
People ask me in Europe, when they do interviews... they ask me, 'Well, how does it feel to be a cook in a country that doesn't know how to eat?' It always touches a nerve, because Europe and the world think that America is no more than bad hot dogs and bad burgers.
Most people only use their griddles for pancakes, but you can sear vegetables like sliced zucchini or mushrooms, thinly sliced meats like chicken or pork, or thinly sliced fish or squid.
As legal residents, immigrants would contribute more in taxes, spend more at our businesses, start companies of their own and create more jobs. Immigration is not a problem for us to solve but an opportunity for America to seize.
Dragon fruit is very subtle, very delicate. So you want to be careful not to kill it with things that have very strong flavor.
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.
Without a doubt, one of my favorite American ingredients is blue crabs, a true delicacy! And a great value, I think.
I want e by Jose Andres to be a discovery, to be a journey. I want people to find it and be astonished.
My mother and I were born in Mieres, Asturias, the most beautiful region you'll ever see in Europe and the home of Cabrales, a great blue cheese made in the Asturian mountains. When I was young, we moved to Barcelona. Whenever my mother was homesick for Asturias, she'd eat a little piece of Cabrales to bring her closer to Mieres.
Today we take New England clam chowder as something traditional that makes our roots as American cooking very solid, with a lot of foundation. But the first person who decided to mix potatoes and clams and bacon and cream, in his own way 100 to 200 years ago, was a modernist.
I realized very early the power of food to evoke memory, to bring people together, to transport you to other places, and I wanted to be a part of that.
A plancha is just a hot flat surface. So if you think about it, anything is a plancha, like a saute pan or a griddle. A la plancha is the perfect way to cook for a crowd.
Man, the flavor of a pineapple is 100 times more powerful than the flavor of meat.
My family and I cook at home almost every day together. The kitchen is the central and most important room in the house; it's a great way for us to connect. We love going to the farmer's market on Sundays as a family and choosing the ingredients together.
As a chef and as a father, I am very upset by what's on the menu at most schools: chicken nuggets and tater tots and ketchup and pizza.
I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood.
Meat, to me, it's slightly boring. Hold on, I love meat too, but only once in a while. You get a piece of meat, and you put it in your mouth, you chew, the first five seconds, all the juices flow around your mouth, they're gone, and then you are 20 more seconds chewing something that is tasteless at this point.
Spain is a fascinating mix of people, languages, culture and food, but if there is one thing all Spaniards share, it's a love of food and drink.
Anyone who knows me knows that I have never been shy about how important Ferran Adria has been in my life; he is a friend, a mentor, an inspiration.
There is nothing better than picking up sun-warmed tomatoes and smelling them, feeling them and scrutinizing their shiny skins for imperfections, dreaming of ways to serve them.
Anyone who knows me knows that I always like to keep moving.
I am from Spain, but my family and I have made America our home. For the last 17 years, I have been cooking Spanish food in Washington, D.C.
The federal government spends about $2.51 per child per day to feed them lunch. Out of that, you have to pay for labor, facilities, and administrative costs, leaving about a dollar for food. Imagine trying to feed yourself a nutritious meal every day with only a dollar. Very difficult.
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 believe the future is vegetables and fruits. They are so much more sexier than a piece of chicken.