10 Recipes Every Alex Guarnaschelli Fan Should Master

BRAISED_CHICKEN_THIGHS

BRAISED_CHICKEN_THIGHS

You may know Alex Guarnaschelli best as a judge on Chopped or for mentoring All-Star Academy home cooks to culinary success. As a skilled Iron Chef, Alex wows fans with her elegant and approachable dishes, which combine the comforting flavors of American, Italian and French cuisines. Keep reading below for more of Alex’s best-ever recipes, like her tried-and-true chocolate cake and her decadent eggplant parmigiana that is sure to please a crowd.

Alex gives her dish, which is similar to chicken cacciatore in its flavorful and earthy sauce, a warm twist with a hint of cinnamon and cumin. She browns the chicken until the skin crisps up and then finishes the cooking in a fresh tomato sauce until the meat is succulent.

Alexandra Guamaschelli's Croque Madame Sandwich as Seen On Food Network's Alex's Day Off

Photo by: Tara Donne ©2014, Television Food Network, G.P. All Rights Reserved

Tara Donne, 2014, Television Food Network, G.P. All Rights Reserved

With layers of a velvety bechamel sauce, salty ham and thick sourdough bread, Alex’s croque madame is certainly in a sandwich league of its own. Staying true to this classic French dish, she tops the final layer of golden Gruyère cheese with a fried egg.

Homemade potato gnocchi lend Italian flair to Alex’s chicken soup for Food Network Magazine. Alex cooks the chicken with crispy bacon, broth and thyme to deeply flavor her soup, which she ladles over fresh gnocchi that feature toasted breadcrumbs and Parmesan cheese.

Photo by: Matt Armendariz ©© 2013, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, © 2013, Television Food Network, G.P. All Rights Reserved

Whether you bake Alex’s Childhood Chocolate Cake for a birthday party or to make an ordinary day special, it’s a surefire way to please a crowd. Alex gives her cake extra richness with instant coffee and layers the cake with a fluffy, marshmallow-like frosting. Her special touch: Grate fresh chocolate in between layers and all over the top.

KK_11_0510_FN_sh1_196.tif

KK_11_0510_FN_sh1_196.tif

Food Stylist: Anne Disrude Prop Stylist: Marina Malchin

Photo by: Kang Kim

Kang Kim

Light, golden and slightly sweet, Alex’s skillet cornbread for Food Network Magazine is an old-fashioned treat perfect for any time of day. Once you mix up the batter that stars cornmeal and buttermilk, pour it into a preheated skillet and bake. Serve with a strawberry jam laced with a hint of orange and lemon juices for a sweet citrus touch.

A090129-FoodNetwork011953.tif

A090129-FoodNetwork011953.tif

Ordering in pizza might be your weeknight routine, but Alex shows you how easy it is to make a similar homemade version. Her flatbread for Food Network Magazine is an elegant twist on pizza, as it layers tangy creme fraiche with tender onions and crisp bacon. Top with a fresh scallion pesto that she blends in a food processor for ease.

PORK_MEATBALLS

PORK_MEATBALLS

Alex mixes the ground pork with sour cream, fresh curly parsley and fennel seeds for extra flavor when seasoning the meat. For a delicious meal that Alex considers true comfort food, finish cooking the meatballs until tender in her mother’s easy recipe for marinara sauce.

HOMEMADE CANNOLI Alex Guarnaschelli Best Thing I Ever Made/That’s Italian Food Network Allpurpose Flour, Granulated Sugar, Kosher Salt, Unsalted Butter, Egg Yolk, Dry White Wine, Ricotta Cheese, Powdered Sugar, Ground Cinnamon, Allspice, Heavy Cream, Semisweet Chocolate Chips, Lemon, Canola Oil

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

With a creamy ricotta filling, crispy shells and a hint of chocolate, it’s clear why cannoli are an Italian favorite. Instead of picking up these treats at the bakery, try Alex’s homemade kind that come together with a couple of tricks: She strains the ricotta to remove excess liquid and adds white wine to her dough for slight tartness.

It’s no secret that the star of Alex’s brisket tacos for Food Network Magazine is the succulent meat. Season the brisket with paprika and chili powder for a spicy kick, and then rub with a garlic paste for robust flavor. As the brisket cooks in red wine, it will become rich and tender. Serve in warm flour tortillas with a vibrant red cabbage slaw.

-110118_0030-2.tif

-110118_0030-2.tif

Food Stylist: Anne Disrude Prop Stylist: Leslie Siegel

Photo by: Andrew McCaul

Andrew McCaul

Serve Alex’s eggplant parmigiana for Food Network Magazine for the ultimate crowd-pleasing Italian meal. Layer crispy fried eggplant with spoonfuls of fresh tomato sauce and a trio of mozzarella, provolone and Parmesan, and bake until the cheese is bubbly, then broil for a few minutes until lightly browned.

04_Eggplant_Parmigiana_013.tif

04_Eggplant_Parmigiana_013.tif

Food Stylist: Cyd Raftus McDowell Prop StylistL Marina Malchin

Photo by: Christina Holmes

Christina Holmes

Keep Reading

Next Up

50 Stuffing Recipes

Everyone knows that stuffing is the best part of Thanksgiving. Choose the perfect one (or two) for your feast.

10 Recipes Every Ina Garten Fan Should Master

Browse through 10 of Ina Garten’s best recipes. Find out her tricks for perfectly roasting potatoes and Brussels sprouts and intensifying the chocolate flavor in her old-fashioned cake.