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Alex Guarnaschelli

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Alex Guarnaschelli Recipes

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Showing 1 - 15 of 589
I grew up blocks away from the Waldorf Astoria hotel in New York City. I remember walking by the heralded building as a kid and wondering if all the guests inside were eating nothing but Waldorf salad. I imagined the hotel must have needed a lot of grapes, walnuts and mayonnaise! When I first made the salad as a young chef in Larry Forgione's kitchen decades later, I marveled at how good this salad can be when it's treated with care. A small cheffy note: The confectioners' sugar on the grapes brings out more of their vibrant color when you roast them, making for a tasty, delicate balancing act between them and the lettuce on one side and the roasted chicken, crunchy walnuts and mayonnaise-style dressing on the other. I like to mix this salad together at the very last minute so the flavors are all still independently delicious and therefore even better when eaten all together.

Waldorf Salad

Recipe courtesy of Alex Guarnaschelli
3 Reviews
I realize that most people who avoid egg yolks, eating only the whites, are looking to conserve calories and eat healthfully. I make egg white omelets for a different reason: egg whites are a blank canvas and leave room for the flavors and textures of herbs and cheese to truly shine. Be sure to use the freshest eggs you can find, because fresh egg whites are denser and cook up heartier than thin older whites. In this omelet, the egg white takes the tarragon and Parmesan and runs with them. By the way, this omelet can easily be made without the cheese and with the addition of roasted mushrooms or cherry tomatoes. I like the "lean" egg white mingling with the rich cheese.

Egg White Omelet with Parmesan and Tarragon

Recipe courtesy of Alex Guarnaschelli
2 Reviews
I love the flavors of this recipe because they somehow seem as if they have been marinated for days instead of just hours. Lamb has a powerful flavor on its own and I find, with the right blend of spices, that it tastes like an even better version of itself. I use lamb shoulder or leg meat for this recipe. This is a simple marinade, rubbed on the meat and left overnight is a great foundation for this Moroccan lamb stew. The grated onions cooked with the lamb add body to the sauce. I try not to make this if I am in a hurry to eat it. If you have the luxury of time, marinate it Monday, cook it Tuesday, and eat it Wednesday! The anticipation…

Lamb Stew

Recipe courtesy of Alex Guarnaschelli
4 Reviews
These are so tasty. They are like a zippy cousin to rye bread but with the added sweetness of honey bread. These rolls are terrific with some butter and a pinch of salt hot out of the oven. If you can let them cool before devouring (the struggle is real), use them for anything from ham and cheese sandwiches to hummus and vegetable tartines.

Honey Caraway Rolls

Recipe courtesy of Alex Guarnaschelli
This is a hearty soup, but it's not heavy or greasy. I use chicken breasts for quick cooking, but you could extend the cooking time and sub in chicken thighs too. For added protein, I sometimes stir in some cooked white beans or chickpeas. If you have leftover cooked chicken, you can also build the soup and stir in the chicken at the last minute. Letting the soup cool slightly before eating can be key. We let steak and bread rest before eating them, so give your soup a few minutes to rest before digging in as well.

Quickie Chicken Minestrone

Recipe courtesy of Alex Guarnaschelli
4 Reviews

Roasted Asparagus with Salsa Verde

Recipe courtesy of Alex Guarnaschelli
1 Reviews
unknown

Alex's Simple Whole Wheat Pasta Salad

Recipe courtesy of Alex Guarnaschelli
1 Reviews
unknown

Crispy Potato Cake

Recipe courtesy of Alex Guarnaschelli
5 Reviews
There are many ways to fry an egg. I personally want my eggs on the more "cooked through" side but I don't want to risk breaking the yolk by flipping them over in the pan. I use my sunny side up method, but steam them without flipping if I want them to be on the more done side. The important thing with fried eggs is giving each one enough pan real estate to fry properly and not run into one giant mass. Another trick? When I want more protein and less yolk, I fry one yolk with three whites like a giant Willy Wonka egg white. If you like texture, add coarse salt instead of kosher.

Fried Eggs

Recipe courtesy of Alex Guarnaschelli
1 Reviews
There are so many anchovies to choose from at the supermarket. I always aim for the ones in a glass jar or in any packaging where I can actually see the fillets. I look for pristine, firm fillets, with their silvery skin or without, that look like an invitation to eat! For this recipe, I like the pure taste of fish simply packed in a neutral oil or olive oil and without excessive herbs or spices. Piquillo means 'little beak' in Spanish. Named for their shape, these peppers are sweet and come fire-roasted and peeled. The result? A luscious ready-to-eat red pepper with great texture. I like to put the cold, straight-from-the-fridge anchovies on the warm toast for a temperature contrast.

Crunchy Tomato, Pepper and Anchovy Toasts

Recipe courtesy of Alex Guarnaschelli
We talk about reminiscence and recreating family recipes all the time when cooking and the green bean casserole is, for sure, a Thanksgiving classic. Oddly, this is a dish my mother NEVER made when I was growing up. I think I tasted it for the first time when I was about 30 years old. I know the classic base uses store-bought soup mix and fried onions. If you can cut the onions thinly using a mandoline slicer, that makes the task easier. Of course, store-bought fried onions can also be a good shortcut if you want to save time. It is also surprising how rewarding it can be to make it all from scratch!

Green Bean Casserole

Recipe courtesy of Alex Guarnaschelli
6 Reviews
Variety is the spice of life, and sometimes ground beef nachos and vegetarian nachos ask for the night off. I like making nachos with ground dark meat chicken but even more so with turkey. The turkey takes on the spices as it cooks and melds nicely with the richness of the cheese sauce. I opened my fridge one day and made a salsa from what was hanging around in the crisper drawer. There were no tomatoes, jalapeno or cilantro, so I came up with the crunchier, brighter salsa below. You can make all the components of these nachos in advance then heat and serve when you're ready. You will notice repeat ingredients in the different parts of this recipe. This makes the recipe look more complex than it is, but the taste is worth it! PS - I never say no to a big bowl of guacamole to go with this…. You can also do a plate of fried or scrambled eggs on the side and serve this nacho platter as a Mexican breakfast!

Spiced Turkey Nachos with Homemade Cheese Sauce and ''Crisper Drawer'' Salsa

Recipe courtesy of Alex Guarnaschelli
5 Reviews
This is a simple recipe that makes everyone hungry. It's a good feeling to make your own onion rings and watch as people crunch down on them as they cut into this tasty steak. I serve the meat with a little vinegar so the onion rings get a salt and vinegar vibe when you eat the two parts of the dish together. This is not the type of dish that can be made in advance and held, so get everything ready and cook the meat and onion rings when you are ready to eat!

Seared Hanger Steak with Red Onion Rings

Recipe courtesy of Alex Guarnaschelli
1 Reviews
I based this on a Cantonese dish my dad would make when I was growing up. He would take hours chopping, dicing and slicing and then throw it all into a boiling hot wok and dinner would be served within two minutes. I think he loved the cinema of this type of cooking. I miss him and the dish so much that I came up with a simplified weeknight version of it. Don't like spicy food? Simply omit the red pepper flakes. Serve this with bowls of steamed rice.

Stir-Fried Carrots and Parsnips with Spicy Pork

Recipe courtesy of Alex Guarnaschelli
A foil-wrapped "bake and serve" dinner is like a small, sealed envelope that allows the chicken to steam in its own flavorful juices. It requires very little fat for cooking and the flavors are very clean. The packets can be assembled in advance and cooked just before serving. In this recipe, we focus on a tasty kicked-up teriyaki sauce to bring the chicken and vegetables to life. I make these in the morning and store them in the fridge. There's nothing like getting home after a long day and just baking and serving dinner!

Foil-Wrapped Teriyaki Chicken with Scallions and Lemon

Recipe courtesy of Alex Guarnaschelli
6 Reviews
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