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  • Alex Guarnaschelli
Food Network Chef

Alex Guarnaschelli

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Alex Guarnaschelli Recipes

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Showing 181 - 195 of 589
unknown

Beef Stew with Carrots and Fresh Herbs

Recipe courtesy of Alex Guarnaschelli
5 Reviews
unknown

Beets and Smoked Salmon

Recipe courtesy of Alex Guarnaschelli
6 Reviews
This is a remake of an old classic of mine, updated with many changes. It is an interesting recipe because I learned how my cooking and public tastes have changed. This has some serious umami with the pine nuts and Parmesan. Poppy seeds have great taste and texture with the cheese and grassy parsley. Serve this dish warm or chilled. The beet greens can be a great way to go “nose to tail” and use all of the vegetable. Otherwise, fold in some baby spinach or arugula instead. Farfalle is a great shape that traps the cheese and parsley and plays so nicely with the natural sweet, earthy beets. And…the salad looks cool, too. You will look so cool serving it! For best cheese results, buy a little piece of Parmesan and freshly shave with a peeler just before serving.

Beet and Farfalle Pasta Salad

Recipe courtesy of Alex Guarnaschelli
2 Reviews
unknown

Rutabaga, Pear and Turnip Gratin

Recipe courtesy of Alex Guarnaschelli
13 Reviews
Quite honestly, my most memorable encounter with a pear came one early morning in college. I woke up with my head on fire and stumbled to the fridge for a solution. And I found it. That first bite of a slightly overripe Bosc pear felt like the cure-all. Juicy. Sweet. Floral. I feel that pears should be the new apples for fall... I generally cook with Anjou (the green ones) and Bosc (the light brown ones) at varying degrees of ripeness. While we want to buy fruit at its peak of ripeness, pears are a little different. It's a fruit that can ripen more off the tree! Sometimes a slightly firm pear can be just perfect for cooking. To me, the Bosc can be sweeter and have more texture. Here is one of my favorite recipes.

Roasted Pears with Dates, Walnuts and Lemon

Recipe courtesy of Alex Guarnaschelli
“The creamy, naturally sweet ricotta paired with the earthy Brussels sprouts makes for a delicious dish.”

Ricotta Crostini with Brussels Sprouts

Recipe courtesy of Alex Guarnaschelli
unknown

Raspberry Bourbon Sour

Recipe courtesy of Alex Guarnaschelli
21 Reviews
unknown

Roasted Carrots with Carrot Top Pesto

Recipe courtesy of Alex Guarnaschelli
9 Reviews
This can be in addition to a whole roasted bird so you have more breast meat. As for portions, I generally count about 2/3 pound turkey breast per person and 1 pound per person from a whole roasted turkey. You can also skip the gravy part and just make the roasted turkey breast. The breast can be roasted day of. You can also skip the turkey breast and just put your premade gravy, with another cup of stock, into the roasting pan where you cooked your whole bird to trap all the drippings and enhance the gravy like that.

Roasted Turkey Breast

Recipe courtesy of Alex Guarnaschelli
8 Reviews
unknown

Roasted Sweet Potato Soup with Ham Hocks

Recipe courtesy of Alex Guarnaschelli
50 Reviews
"I love mackerel. It has great flavor, and it’s a sustainable choice!"

Roasted Whole Mackerel

Recipe courtesy of Alex Guarnaschelli
unknown

Roasted Carrots with Cumin and Coriander

Recipe courtesy of Alex Guarnaschelli
3 Reviews
"This jam goes wonderfully with a cheese plate or with biscuits, popovers or toast at a holiday brunch," says Alex.

Roasted Braeburn Apple Jam

Recipe courtesy of Alex Guarnaschelli
unknown

Roast Turkey with Mozzarella and Pepperoni Stuffing

Recipe courtesy of Alex Guarnaschelli
4 Reviews
Duplicating a classic slice of New York City pizza at home is a tall order, but a classic Sicilian-style pie can feed that desire and is fairly easy to pull off. For this recipe, you can obviously use premade pizza dough or your favorite store-bought sauce to save time. I love the baked edges and the crispiness of these types of pizza. I also like the three cheeses teaming up to elevate the tomato sauce in the pie.

Sicilian-Style NYC Pizza

Recipe courtesy of Alex Guarnaschelli
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