Alex Guarnaschelli discusses different kinds of cooking through generations

The Food Network star, who has a new competition show, "Alex vs America," reminisces with "The View" co-hosts about Joy Behar and Sunny Hostin's experience on "Chopped."
6:50 | 01/14/22

Coming up in the next {{countdown}} {{countdownlbl}}

Coming up next:

{{nextVideo.title}}

{{nextVideo.description}}

Skip to this video now

Now Playing:

{{currentVideo.title}}

Comments
Related Extras
Related Videos
Video Transcript
Transcript for Alex Guarnaschelli discusses different kinds of cooking through generations
- We're very excited to have you here today, because we love your cooking. Your mom was one of the most well-respected-- I don't think people know this-- one of the most well-respected cookbook editors of all time. So is that who taught you to cook and where your love of food comes from? - Yeah, but my mother wouldn't let me cook anything. And I think that's why I became a chef, because by the time I grew up, I thought, you know, I've got to eventually go somewhere where it's not mostly a spectator sport. Alex, you were an only daughter and now you have a daughter, Ava, who, as you know, I love. And it wasn't missed on me that "Alex Vs. America" are her initials. And Ava's got the maturity of a 40-year-old trapped in a 13-year-old body. She loves to cook. What lessons did you learn from your mom-- even though she didn't let you cook-- that you're now passing on to your daughter? Because when I watch the show, I heard you say it's in your DNA. So what are you teaching Ava? - Yeah. Yeah, I mean, you know, I just-- you know, people say to me, oh my God, you're a chef, she's going to be a chef. Her children's daughter's cousin's sister's going to be a chef. You know, my daughter just watches me cook. And sometimes, by the way, she'll pop in the kitchen and cook up a bunch of stuff and I'll say, what is that? And she'll say it's anchovies and, you know, quail hearts, mom, obviously. And I just kind of am astounded. And then some days she's just a kid and she eats a bag of potato chips and stares off into space. So I just leave her alone, you know? Like, I don't know if there's a chef in America who really wants their kid to be a chef. You know, you're kind of like, hey look, if there's something else you want to do, you know, maybe you wouldn't become like an accidental professional competition show cook like your mom. You might-- you know, you might be home on the holidays and in the evenings. But she really gravitates towards cooking. - Alex, you know, you have judged both Joy and I when we competed in the "Chopped" kitchen. Joy didn't take her loss as hard as I did. I'm working through my pain though. What do you remember about those shows, if you remember anything at all? - First of all, I remember your competitive nature. It was memorable, let me tell you. And I relate, because my new show is basically a platform for me to express the same. Yes, you had a I will do anything to bust a move and win. And Joy-- Joy had that cavalier toughness. Like, hey look, I cook every day of the week and I don't need you to tell me if I can cook Concord grapes or not. I remember we got the grapes and Joy was like, what's with the grapes? Like, can't I just have a glass of wine instead? [LAUGHTER] Right? - Now, Alex, on your social media, people always ask you all kinds of questions. But the thing you get asked a lot about is what to cook for dinner and the best way to roast a chicken, which is really the perfect meal for those cold winter nights. Show us your tips. And right before you get started, I should mention that you sent us some yummy spreads and cookies to munch along with. Anna will not have any with her because she ate them last night. ALEX GUARNASCHELLI: I love that. Yes, I wanted to send you some little snacky things. You got some tapenade and some eggplant caponata. Cool little spreads, by the way, that you can put on top of a roasted chicken and they're-- they're little-- you know, they pack such a flavor punch. And you can keep these, the olive puree or the eggplant caponata, in the door of your fridge and just spread some on steak, chicken, fish, whatever on a night when you don't feel like making, you know, a full meal yourself. The chicken itself, my tricks are as follows. Oh, I'm glad. I see Joy enjoying that. There's no grapes in this, Joy. We checked your "Chopped" basket. - Olive tapenade is delicious. - And we-- and we ignored everything that was in it. - Can I-- can I tell you something? That "Chopped" show that we did. - Yes. - Wasn't the one with Katie Couric? Was that the one with Katie Couric? Because I did another one with her. ALEX GUARNASCHELLI: Yes. - OK. - Yes. Yeah, that's it. - You know, you think you're competitive, Sunny? Katie's got you beat. - Oh my God. - That girl wanted a win desperately. - I-- I think she does. Worse than you. - Let me tell you something. Sunny and I ran into Alex at the US Open this year. And Sunny was-- - Yes. - --practically harassing her still over this loss. But Alex, I wanted to ask you-- because I've tagged along to your house for dinner with our mutual friend, Lee Schrager-- and eating at your house is like-- - Yep. - --like eating at Versaille. There's so many dishes, so many eclectic people. But you know, without the corsets and the beheadings, it's an amazing experience. - Yeah. - So what are your tips for entertaining for normal people, right? - OK, so-- - Like, who aren't like professional chefs. - Well, actually this roast chicken, by the way, is such a great way to go. And actually, everything in front of me-- make 1/2 if not 3/4 of your stuff in advance. Set your table the night before, don't kid yourself. And that way at least you look organized. Even if you're still cooking when your guests are around, they see the table, they see some little snacks, and they think, OK, all is well. I'm going to eventually eat something. Then you throw a chicken like this in the oven. I like to cut my vegetables a little bit bigger than you might think so that they still have texture and bite even after the chicken is cooked. I feel like we spend so much time trying to cut everything up, but I like the chunky and the hardiness of the vegetables with the chicken, right? And that makes it like a whole dish instead of just a piece of chicken. And that's important. - Well, and you said you could do it-- - By the way, make the menu-- yes. - You also said you could do it without the bone, like taking chunks of chicken and still roast it if you don't want to, you know, kind of take on the whole bird type of thing. - Absolutely. Break it down and buy it the way you want to cook it and eat it. If you don't want to cut up chickens or whatever, some thighs on a tray with some chunky vegetables. And just in the oven. You can literally pull that out and put it out. I put all my food-- this is actually my house. Anna, this is where you came to eat. And I just lay the food out family style. The less dishes the better. 30-minute meals for me is 29 minutes of cooking and 1 minute of dishes - Alex, I hate to interrupt you, but we're out of time. Our thanks to Alex Guarnaschelli. Her new show, "Alex Versus America" is out now. Check your local listings for times. And for more information on these recipes, check out our website.

This transcript has been automatically generated and may not be 100% accurate.

{"duration":"6:50","description":"The Food Network star, who has a new competition show, \"Alex vs America,\" reminisces with \"The View\" co-hosts about Joy Behar and Sunny Hostin's experience on \"Chopped.\"","mediaType":"default","section":"ABCNews/theview","id":"82270395","title":"Alex Guarnaschelli discusses different kinds of cooking through generations","url":"/theview/video/alex-guarnaschelli-discusses-kinds-cooking-generations-82270395"}