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  • Alex Guarnaschelli
Food Network Chef

Alex Guarnaschelli

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Alex Guarnaschelli Recipes

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Showing 271 - 285 of 589
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Lemony Negronis

Recipe courtesy of Alex Guarnaschelli
5 Reviews
"The natural sweetness of the lobster mixed with the rich cream and salty cheese just makes so much sense. It’s irresistible."

Lobster Mac And Cheese

Recipe courtesy of Alex Guarnaschelli
unknown

Herby Stuffed Tomatoes

Recipe courtesy of Alex Guarnaschelli
20 Reviews
While you can go out and just buy a bag of your favorite chips, I enjoy making them from scratch. With homemade chips, you can taste so much of the potato itself. This is a simple recipe for something very satisfying to make at home. Kenji Lopez-Alt on the Serious Eats website wrote about blanching uncooked french fries in boiling water laced with vinegar for a few minutes before frying them. It changed my life, and we make them that way at Butter Restaurant to this day. For potato chips, I always love a vinegar note, and the red wine vinegar in the water gives the potatoes a subtle salt-and-vinegar vibe once fried. Sprinkle them with malt vinegar powder and salt just after frying — yum! Garlic powder, as always, is an essential touch. You can also just sprinkle the chips with salt and drizzle malt vinegar over them, then eat immediately…

Homemade Salt and Vinegarish Potato Chips

Recipe courtesy of Alex Guarnaschelli
4 Reviews
I always love a new way to serve hot dogs. I like the classic all-beef ones. For this particular recipe, I tried cooking the hot dogs in advance and then rolling them in the pastry. Honestly? An extra step and not as good! They taste better when rolled right out of the package and baked fresh. They are also fun to make. It’s just enough cooking when you feel like a project that doesn’t take up too much time. Most of all, these are a winner every time. Want to save time? Buy your everything spice mix and honey mustard sauce. You can also just serve these with a bowl of grainy mustard, ketchup, relish or kimchi-flavored mayo.

Hot Dogs in a Puff Pastry Blanket with Everything Spice

Recipe courtesy of Alex Guarnaschelli
21 Reviews
I have made a quickie version of this with (super salty and not that sweet) store-bought pie dough as the crust with decent results. That familiar, overly processed dough touches on the nostalgia of this jammy treat. I took a ton of inspiration from Stella Park’s recipe in her book “Bravetart” which was edited by my late, great mother, Maria Guarnaschelli. I like shortening and butter in my recipe, but Stella really helped me drop the cake flour and baking soda I originally had in my dough. I have eaten the store-bought versions out of the box standing at my kitchen counter as often as I have patiently waited as they toasted up in the toaster or oven. This pastry is almost invincible, slightly dry and yet buttery. It needs a searing hot cup of coffee and you’re all set.

Homemade Toaster Pastries

Recipe courtesy of Alex Guarnaschelli
7 Reviews
This drink is all about combining a few strong flavors together. They end up collaborating instead of eclipsing one another: the butter, the dark rum, the spices. I make this because I truly love the flavor of a buttered rum Lifesaver candy and it takes me back! The butter forms a silky texture and brings out the spices and the almost floral notes from the rum. You can use a fancy-pants rum here if you like, but the dark rum is where you will find the most nostalgia. This is rich but not too rich. Bone-warming on a chilly night. To be clear, I have also made this on a hot summer day...

Hot Buttered Rum

Recipe courtesy of Alex Guarnaschelli
2 Reviews
Eggnog is essentially a milk punch, one traditionally made with milk, cream, sugar, yolks and whipped egg whites mixed with an alcohol like whisky, rum, or brandy. My Aunt Aggie always used to say that the egg yolks found in eggnog were “cooked” by all the booze that goes into it. I don’t know if it’s true, but it makes for a good story. My mom made this every year for the holidays and I always loved it. She would make one with just a splash of rum for me. We even had an “Eggnog Bowl” that was used once a year for only this purpose. I have created a simpler recipe, without the eggs, and you can serve it without alcohol for the kids, and with for the adults. For best results, make the mix the day before and add the whipped cream and alcohol the day of. I always use rum because it’s what my mom used. I also think it’s so much like vanilla extract that it brings the sweet notes to life. My two cents. Do what you like!

Homemade No-Egg Nog

Recipe courtesy of Alex Guarnaschelli
8 Reviews
unknown

Green Grape Gazpacho

Recipe courtesy of Alex Guarnaschelli
1 Reviews
My father would make this super spicy chicken dish (“Hacked Chicken”) where the chicken was gently poached without seasonings and then topped with a super spicy sauce. I always loved that dish; the chicken was like a blank canvas and this jarringly spicy topping just woke it up. In college, I created this dorm room hybrid, bulking it up for my roommates with a pound of pasta, and I randomly added hoisin sauce (because I had a jar of it). The dish looks to recreate that contrast of something searching for flavor and a sauce that offers nothing but. The textures of the pasta only amplify the dish. These are really great eaten right out of the bowl or made and left to marinate for a few hours or overnight. To that end, they make great leftovers, if you have any. A note about the chicken stock: I love enriching stock with chicken, so make sure you reserve and use the poaching stock from this recipe for a soup, risotto or pan sauce.

Hoisin Sauce Noodles with Chicken

Recipe courtesy of Alex Guarnaschelli
55 Reviews
I love using vegetables to thicken a sauce instead of a more traditional choice like flour or cornstarch. The flavor of the garlic here adds richness without being heavy. I think it is also tasty with the flavor of the beef drippings. The puréed garlic thickens and the cloves that are left somewhat whole and crushed into the gravy add texture. All that’s missing are some potatoes...

Holiday Roast Beef and Gravy

Recipe courtesy of Alex Guarnaschelli
9 Reviews
I can't imagine these flavors complementing another kind of meat as well as chicken. I am the queen of substitutions for recipes. If you're like me, you're standing at your kitchen counter wondering if you can substitute sherry vinegar for the dry sherry and grainy mustard for the Dijon and so on. The answer is no. Make it like the recipe says the first time, and then tinker with it to your personal tastes. The honey and garlic come at the end after the marinade has worked its magic. I also love using the marinade for the sauce so that no food gets wasted. Make sure you FULLY boil the marinade on HIGH heat before using it for the sauce. Like it pretty spicy? Use hot honey instead and add slices of fresh jalapeño or Fresno chile when serving.

Honey Garlic Soy Grilled Chicken

Recipe courtesy of Alex Guarnaschelli
5 Reviews
I really love candy bars. I grew up eating them and especially enjoyed all the various sizes and types I'd get in my trick-or-treat bags. I am not suggesting that we do away with the classics, especially peanut butter cups, but I do want to share a fun homemade version that can be a nice complement to the ones that come in perfect shapes in colorful wrappers. These are tasty, and obviously healthier. It's nice for kids (and adults) to know that they can make things themselves, and Halloween candy is a really big part of childhood memories. This is also a good nut-free option so kids (and adults) with nut allergies don't feel left out of the festivities. Use sunflower butter or cinnamon cookie butter for this recipe, and feel free to substitute white or milk chocolate for the dark chocolate, if preferred.

Homemade Sunflower Butter Cups

Recipe courtesy of Alex Guarnaschelli
12 Reviews
unknown

Glazed Funnel Cakes

Recipe courtesy of Alex Guarnaschelli
5 Reviews
My father cooked Chinese food as a hobby and passion, so there was always this shelf in the pantry filled with soy sauce, sesame oil, dried mushrooms and black vinegar. The vinegar had such a rich flavor, like acid combined with a fortified wine and some rich earthy taste I never could put into words. I just knew I loved it. Make this glaze and store it in the fridge if you want. P.S. I don't peel ginger. I think grating with the skin on has more flavor and saves a step!

Honey Vinegar Glaze

Recipe courtesy of Alex Guarnaschelli
13 Reviews
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