Alex Guarnaschelli’s 10 Best Summer Recipes
Though Alex Guarnaschelli is an esteemed Iron Chef and a tough-love Chopped judge with a reputation for excellence in the kitchen, many of her recipes are downright easy to make, like these top-rated summer picks. Check them all out below for sweet and savory seasonal inspiration.
Fruit Pizza (pictured above)
Pizza isn’t just for dinner any more, and you don’t have to be limited to savory toppings. Alex simmers juicy blackberries in red wine and sugar before layering them with creamy ricotta for an impressive sweet pie.
Follow Alex’s lead and make this vibrant salad with room-temperature tomatoes and cold watermelon. “The contrast of temperatures will give the salad an extra-fresh taste,” she explains.
Forget weeks-long fermentation and try Alex’s quick pickles instead. All it takes is 30 minutes and a simple mix of apple cider vinegar, sea salt, water and fresh dill to achieve an ideal tang.
Marinate chicken halves in a ginger-laced yogurt sauce before grilling, for an incredibly tender finished dish.
Alex’s 5-star shortcake upgrade features a scoop of bright raspberry sorbet between the halves of the split biscuits.
Grilling romaine hearts gives the greens an unexpected smokiness that complements the bold blue cheese crumbles on top.
“I like the idea of a wrap for spring or summer because it’s really light and fun to eat,” Alex says. The large, rounded shape of Bibb leaves makes this particular lettuce an ideal blanket for wrapping up her tender shrimp filling. She adds, “You can also top this with some salsa.”
This chilled soup is a quick, refreshing way to enjoy in-season cantaloupe. Alex blends the fresh melon with a cup of sparkling apple cider for an unexpected fizz.
The sweetness of fresh strawberries complements peppery arugula in this good-for-you salad. Dress the mix with sherry vinaigrette for an added tangy bite.
Swap your usual pizza-night pie for these easy flatbreads from Food Network Magazine. Tangy creme fraiche is an ideal base for salty bacon and scallion-parsley pesto.