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  • Alex Guarnaschelli
Food Network Chef

Alex Guarnaschelli

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Alex Guarnaschelli Recipes

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Showing 196 - 210 of 589
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Roasted Sweet Potato Quick Bread

Recipe courtesy of Alex Guarnaschelli
38 Reviews
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Roasted Potato Salad with Crispy Rosemary

Recipe courtesy of Alex Guarnaschelli
14 Reviews
This recipe yields a tasty brownie with chewy edges and a very gooey center. I like to scoop it out and drop some vanilla ice cream right out of the freezer. The warm brownies with ice cream melting over them? The best of both worlds. Don't like nuts? Simply omit. It's refreshing not to need your oven to make dessert. For those of you with no patience like me.

Slow Cooker Brownies

Recipe courtesy of Alex Guarnaschelli
2 Reviews
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Roasted Eggplant Salad with Soy, Sesame and Charred Peppers

Recipe courtesy of Alex Guarnaschelli
8 Reviews
This Scandinavian-inspired grazing board is the perfect centerpiece for a gathering where you want to keep the vibe light but still festive and fun. The shrimp, pickled red onion and yogurt sauce can all be made ahead, making this perfect for entertaining—just assemble at serving time with fresh veggies, a few prepared pickles and some earthy bread and crackers. Pro tip: Poaching the shrimp in the shells adds flavor and reduces the risk of overcooking.

Scandinavian Board with Poached Shrimp

Recipe courtesy of Alex Guarnaschelli
This is one of those great recipes that can include leftovers from your fridge. If you have leftover salad or roasted vegetables, chop them up and bring them into the fold, literally. I love a warm egg burrito in the morning. Especially when it’s a thinly veiled excuse to eat cheese, rice and beans along with it. Egg hack: For this recipe, I like my eggs extra rich and silky, so I sneak mayonnaise into the scramble. Don’t tell anyone. (Pass it on.) If you like, you can also use chopped hard-boiled eggs or even some deviled egg filling in place of the scramble. If your tortillas are a little dry around the edges, microwave them for a few seconds or drop them in cool water for only an instant to revive them and pat them dry with a kitchen towel. Serve these with salsa and cilantro on the side so people can choose what they want the morning vibes to be.

Scrambled Egg Burrito

Recipe courtesy of Alex Guarnaschelli
1 Reviews
There are two distinct parts of brisket, the first and second cuts. The first cut is very lean, and the second loaded with beautiful (fat) marbling. This makes cooking a “whole” brisket a felony. It’s like cooking a small and large potato in the same oven, for the same amount of time, and expecting them both to be perfectly cooked. Brisket falls under the category of “butcher’s cuts” that were prized and taken home more by the butcher than the customers. That said, adjust your cooking time for slightly shorter with the leaner pieces and slightly longer with the more “marbled” ones. This is a simple recipe with a good thickening trick at the end—and don’t be scared: gremolata is just a fancy word for garlic, parsley and lemon…

Slow Cooked Brisket with Brown Sugar, Carrots and Gremolata

Recipe courtesy of Alex Guarnaschelli
18 Reviews
A calzone is essentially a pizza folded in half and closed up. In honor of my co-host, Sunny Anderson, I’m using pop tube pizza dough, but you can use regular fresh store-bought pizza dough. The best results come when the filling is not too moist because it can make the dough soggy. Like with a stir-fry, it is also better to have a filling where the ingredients are broken down into bite-size pieces so the filling is easy to eat. Don’t overload the filling with ingredients; make your point with a mixture of a few simple flavors. My solution? Load it with cheese! The three cheeses are a nice combination.

Summer Vegetable Calzones

Recipe courtesy of Alex Guarnaschelli
5 Reviews
This is traditionally made with ground lamb, but the American in me twists this classic meat-and-potatoes dish into turkey with sweet potatoes…I think of it as a warmup for Thanksgiving. One of the biggest mistakes people can make with potato purées is simply not cooking them long enough in the first place. Cook your potatoes until COMPLETELY tender. I only add a little milk here to thin out the consistency of the sweet potatoes. I find that adding too much cream and milk is unnecessarily heavy in a hearty enough dish, and it dilutes the pure sweet potato flavor.

Sweet Potato and Turkey Shepherd's Pie

Recipe courtesy of Alex Guarnaschelli
25 Reviews

Summer Berry Carpaccio

Recipe courtesy of Alex Guarnaschelli
1 Reviews
unknown

Soubise Sauce

Recipe courtesy of Alex Guarnaschelli
11 Reviews
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Sweet and Sour Flowering Red Onions

Recipe courtesy of Alex Guarnaschelli
36 Reviews
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Sheet Pan Blackened Salmon with Garlicky Kale

Recipe courtesy of Alex Guarnaschelli
58 Reviews
unknown

Slow Cooker Chili

Recipe courtesy of Alex Guarnaschelli
56 Reviews
Rich yet unfussy, this slow-braised short rib ragù delivers deep comfort with minimal effort. The oven does most of the work, turning simple ingredients—beef, tomatoes, and a splash of wine—into a velvety sauce that clings to ribbons of fresh pappardelle. It’s the kind of meal that feels special enough for company but easy enough for a cozy Sunday supper.

Short Rib Ragu

Recipe courtesy of Alex Guarnaschelli
3 Reviews
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