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  • Alex Guarnaschelli
Food Network Chef

Alex Guarnaschelli

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Alex Guarnaschelli Recipes

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Showing 241 - 255 of 589
This is the type of recipe that comes together when I am thinking of a few things at once. I really like a pork sausage mix that has hints of sage. It takes me to Thanksgiving. I love a "Western" omelet at a diner, and then I always crave a sunny-side up egg dropped on top of a good meal. This dish combines all of these into a cool brunch or lunch dish that can also double as a "breakfast for dinner" when you need to change up your weeknight meals. Sometimes I use cooked (cubed) slab bacon in place of the ham, sometimes I toss a few breakfast (pork) sausages in the mix for that extra sage-y flavor. For diner loyalists, I know there is no Cheddar in a Western omelet, but I just like it!

Western Omelet Stuffed Peppers

Recipe courtesy of Alex Guarnaschelli
5 Reviews

Spiced Basmati Rice Pilaf

Recipe courtesy of Alex Guarnaschelli
1 Reviews
High-heat roasting a spatchcocked chicken allows a lot of the surface area to be exposed to the direct heat of the oven. This recipe combines this great technique with the nostalgia of one of my mom’s recipes. My mother would wrap a whole chicken in bacon and roast it in the oven at such a high temperature that the paint would peel off the walls. The bacon formed almost a second skin on the chicken. I imagine this bacony chicken on a sandwich (a great idea for the leftovers), like a BLT sandwich with fresh tomatoes and basil serving as the bright companion to the roasted chicken. I use a balsamic glaze with the tomatoes because I love the almost candy-like sweetness it brings. That said, balsamic vinegar is also great here.

Spatchcocked Chicken with Bacon, Tomatoes and Basil

Recipe courtesy of Alex Guarnaschelli
"Once you've cut out the backbone and laid the chicken down, press on the top of the bird to flatten it that extra little bit -- it makes for good even cooking," says Alex.

Spatchcocked Roasted Chicken with Mustard Vinaigrette

Recipe courtesy of Alex Guarnaschelli
6 Reviews
This is a combination of textures and flavors of the holidays. The side dish is dramatic presentation-wise, and very old-school. The pecans, cranberries and wild rice are all American ingredients representative of the season. They are also a fantastic combination of tangy, sweet, nutty and earthy. Don't like wild rice? Simply omit and make with all basmati. Don't want to use nuts? Use sunflower or pumpkin seeds instead. For the wild rice, I prefer it as simple as possible: the old-fashioned boil. Wild rice kernels are heated and usually partially hulled. If the wild rice you buy is minimally processed, the cooking time will be longer. But the cooking time invested is worth it! My beginning ratio is 3 cups of water and 1 1/2 teaspoons kosher salt for every cup of rice. Fill a medium pot with cold water, bring the water to a boil over high heat on the stovetop, add the salt and submerge the rice. Lower the heat so it simmers gently.

Wild and Basmati Rice Timbale with Cranberries And Pecans

Recipe courtesy of Alex Guarnaschelli
1 Reviews
unknown

Spicy Pork Loin and Lettuce Wraps

Recipe courtesy of Alex Guarnaschelli
53 Reviews
Sometimes, as a chef, I eat something in a restaurant or at a friend’s house and want to recreate the exact dish. I think chefs gather information and inspiration from all different places. One of the most exciting places has nothing to do with childhood or anything familiar—just pure deliciousness. This is one of those plates of food. I lived in Los Angeles for a few years and learned the fine art of eating and appreciating deliciously made Mexican dishes. This is the type of dish that tastes even better if made the night before and assembled and eaten the next day, when possible. For the black beans, I use a can of beans and its liquid to build this simple side dish. You can cook longer or even puree for different textures. I like this one a little on the chunky side. Add sliced fresh chiles with the seeds to make this spicy.

Spinach and Mushroom Vegetable Enchiladas

Recipe courtesy of Alex Guarnaschelli
4 Reviews
unknown

Spiked Lemony Iced Tea

Recipe courtesy of Alex Guarnaschelli
7 Reviews
This is a great way to have some fruit mixed in with your pickled vegetables. The pickling liquid is also delicious. I use the liquid in marinades for meat, salad dressings or sauce, and even cocktails! I do pickled rind and pickled watermelon at the same time to maximize the use of the fruit. I start with a huge wedge of melon (because you will nibble, and so will everyone else as they see you making this) and cut the cubes. Cut the rind (not the skin) into small pieces once you have removed the flesh.

Pickled Watermelon and Watermelon Rind

Recipe courtesy of Alex Guarnaschelli
10 Reviews
Unless I can basically put a wedge of pumpkin pie from my Thanksgiving leftovers into the blender and stir it into hot coffee, it’s likely not "pumpkin spice" enough for me! I took the heart of my pie filling recipe and converted it into a mix I keep in the fridge. I just spoon a few tablespoons into a cup with searing hot coffee and foamed hot milk for a latte that feels homemade and has such a clear, deep flavor.

Pumpkin-Spiced Irish Coffee

Recipe courtesy of Alex Guarnaschelli
9 Reviews
I never feel like pineapple belongs anywhere but in a smoothie or eaten as is. Then I tasted a caramel-doused upside-down cake with a mix of warm gingerbread spices and I was sold. You can cook this version in a cast-iron skillet and even present it without unmolding. You can also use a heavy-bottomed stainless skillet. I love to serve this piping hot with a scoop of vanilla ice cream, but you can also serve with a scoop of lemon sorbet. You can also get away with canned pineapple (which I love) but the fruit ends up more cooked and with less texture.

Pineapple Upside-Down Cake with Gingerbread Spice Caramel

Recipe courtesy of Alex Guarnaschelli
unknown

Potato Gratin

Recipe courtesy of Alex Guarnaschelli
9 Reviews
A boxed mix cake is super-easy, and I understand the shortcut. That said, this cake is scratch made, and you can taste the difference. It has taken me many years to see the virtue of using oil to moisten a cake. It's lighter than butter, and this cake is so tender from the pumpkin and olive oil. Here, we rely on a little bit of both. The cream cheese layer meandering through the middle is for a little tang and acidity. It picks up on the layer of white chocolate glaze and creates a beautiful trio with the pumpkin. This can be a classic cake for fall, like on Halloween or Thanksgiving, but I will admit that I make this in March or July just as easily, and the flavors surprise every time. Make sure the ingredients are at room temperature; you will get a superior taste and texture from your cake. You can also take the batter and turn it into cupcakes…

Pumpkin Bundt Cake with White Chocolate Glaze

Recipe courtesy of Alex Guarnaschelli
19 Reviews
unknown

Pitcher of Greyhounds

Recipe courtesy of Alex Guarnaschelli
unknown

Pineapple Upside Down Cake with Pink Peppercorn Caramel

Recipe courtesy of Alex Guarnaschelli
4 Reviews
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