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  • Alex Guarnaschelli
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Alex Guarnaschelli

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Alex Guarnaschelli Recipes

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Showing 16 - 30 of 589
I based this on a Cantonese dish my dad would make when I was growing up. He would take hours chopping, dicing and slicing and then throw it all into a boiling hot wok and dinner would be served within two minutes. I think he loved the cinema of this type of cooking. I miss him and the dish so much that I came up with a simplified weeknight version of it. Don't like spicy food? Simply omit the red pepper flakes. Serve this with bowls of steamed rice.

Stir-Fried Carrots and Parsnips with Spicy Pork

Recipe courtesy of Alex Guarnaschelli
This is a simple recipe that makes everyone hungry. It's a good feeling to make your own onion rings and watch as people crunch down on them as they cut into this tasty steak. I serve the meat with a little vinegar so the onion rings get a salt and vinegar vibe when you eat the two parts of the dish together. This is not the type of dish that can be made in advance and held, so get everything ready and cook the meat and onion rings when you are ready to eat!

Seared Hanger Steak with Red Onion Rings

Recipe courtesy of Alex Guarnaschelli
1 Reviews
unknown

Spicy Weeknight Marinara Sauce with Fusilli

Recipe courtesy of Alex Guarnaschelli
4 Reviews
Variety is the spice of life, and sometimes ground beef nachos and vegetarian nachos ask for the night off. I like making nachos with ground dark meat chicken but even more so with turkey. The turkey takes on the spices as it cooks and melds nicely with the richness of the cheese sauce. I opened my fridge one day and made a salsa from what was hanging around in the crisper drawer. There were no tomatoes, jalapeno or cilantro, so I came up with the crunchier, brighter salsa below. You can make all the components of these nachos in advance then heat and serve when you're ready. You will notice repeat ingredients in the different parts of this recipe. This makes the recipe look more complex than it is, but the taste is worth it! PS - I never say no to a big bowl of guacamole to go with this…. You can also do a plate of fried or scrambled eggs on the side and serve this nacho platter as a Mexican breakfast!

Spiced Turkey Nachos with Homemade Cheese Sauce and ''Crisper Drawer'' Salsa

Recipe courtesy of Alex Guarnaschelli
5 Reviews
This chickpea dip (similar to hummus) has a spicy kick. Want to avoid the heat? Simply omit the cayenne. Crudités is just a fancy word for raw vegetables served with a dip or other snacks. You can make all of this in advance and serve when you are ready. The chickpea dip is tasty when served relatively freshly made and never refrigerated. Why two types of salt? The kosher salt is for seasoning during cooking and the Maldon salt is both for crunchy texture and final seasoning.

Spicy Chickpea Dip with Crudités

Recipe courtesy of Alex Guarnaschelli
This is my modified weeknight version of Louisiana chef Paul Prudhomme’s classic and legendary blackening technique. Traditionally you dip the protein, typically redfish, in melted butter and then in a mix of spices (a sort of local Louisiana masala) that often includes dry mustard, ground garlic, ginger, and cayenne pepper. When the protein is seared in a roaring-hot (usually cast-iron) pan, the butter and spices almost form a crust, giving the fish a charred and spicy exterior. To save some steps and make this a complete meal, I sift the spices evenly over olive oil–drizzled fish instead (if you don’t have a strainer or sieve, sprinkle the spices directly over the fish) and then roast it with some Tuscan kale on a sheet pan. The sturdy kale leaves pack a taste that makes me think of leafy spinach mixed with a stronger mystery cousin. The kale absorbs the olive oil, which makes it tender, and then it is tossed with vinegar and lime juice, a tip I learned from food guru J. Kenji López-Alt. The garlicky spinach is a simple side dish to fit into any meal. You can also use it as the base for a salad and top it with roasted chicken, meat or fish. Add some roasted nuts for crunch or Parmesan cheese for richness. Or, just keep it super simple…

Sheet Pan Blackened Salmon with Garlicky Greens

Recipe courtesy of Alex Guarnaschelli
3 Reviews
This is a great recipe and tastes better, I find, when cooked in a cast-iron skillet and served tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers! I usually make a seasonal jam or some butter from scratch. Pretty easy and really impresses your friends and family. In an ideal world, the cornbread ingredients are all around room temperature and not ice cold from the fridge…

Skillet Cornbread with Homemade Butter

Recipe courtesy of Alex Guarnaschelli
5 Reviews
It took me many years to perfect the simple art of a few scrambled eggs. Seems the simpler the dish, the harder it becomes! My simple rules are this: Rich, creamy eggs? Use a splash of heavy cream whisked in with the eggs. Lighter, fluffier eggs? Use a splash of water whisked in with the eggs. Decadent and rich eggs? Use a splash of water whisked in with the eggs and stir in some tiny cubes of butter at the VERY last minute of scrambling.

Scrambled Eggs

Recipe courtesy of Alex Guarnaschelli
19 Reviews
This is such a great way to cook some eggs without using any added fat. Breaking the yolk over toast is also sublime. If you have a brunch menu that's a little heavy on the baked goods and cocktails, for example, these poached eggs can supply some relief. The vinegar makes the egg firm up more easily. It also adds flavor.

Poached Eggs

Recipe courtesy of Alex Guarnaschelli
8 Reviews
This is a great recipe for Easter. I love making as many egg-related dishes as I can. This is a light dessert that can be paired with a number of different fruits. My favorite is any kind of berry; especially raspberries and blackberries. You can make the whole dessert in advance and just assemble when ready to serve. Whipped cream is the traditional companion, but a scoop of sorbet or ice cream would be great too.

Pavlova with Raspberries

Recipe courtesy of Alex Guarnaschelli
1 Reviews
unknown

Sweet-and-Sour Chicken

Recipe courtesy of Alex Guarnaschelli
1 Reviews
The biggest mistake people make with purees in simply not cooking the main ingredient long enough in the first place. Sweet potatoes can be boiled on the stovetop in water and such but I want to make this simple. Bake, scoop and mix. That's my favorite way. I am always surprised at what a sleeper this can be. I only add a little milk here to thin it out: I find cream and milk can dilute the sweet potato flavor. It also makes a great soup whisked into hot milk and blended…

Sweet Potato Puree with Brown Butter

Recipe courtesy of Alex Guarnaschelli
2 Reviews
unknown

Parker House Rolls

Recipe courtesy of Alex Guarnaschelli
27 Reviews
unknown

Juicy Turkey Burgers with Onion Jam

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

Easy Gravy for Turkey

Recipe courtesy of Alex Guarnaschelli
12 Reviews
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