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  • Alex Guarnaschelli
Food Network Chef

Alex Guarnaschelli

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Alex Guarnaschelli Recipes

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Showing 301 - 315 of 589
This recipe is sponsored by Walmart. The char from the grill is the ultimate way to bring the steakhouse vibes to summertime. Take care to clean your grill and preheat before grilling. These small steps make a huge difference in dinner! After brushing your grill clean, use worn kitchen towels soaked with a little canola oil and rub down the grill so the meat doesn’t stick when you cook it. For quicker preheating, close the grill lid to capture the heat. The other important tool for grilling? Good salt. Use kosher salt to season your meat and have a small amount of flaky bigger sea salt on hand to sprinkle at the end. It’s not only the flavor but also the texture of the salt that will make your steak stand out and stand UP to any steakhouse steak. This tomato and corn salsa is a summer greatest hit and a perfect match for steak. There is no way anyone won’t devour it! Make and eat it (without ever storing in the fridge) freshly assembled and still warm. Like it super spicy? Add thin slices of fresh jalapeno and a few dashes hot sauce.

Grilled Bone-In Rib-Eye with Grilled Corn and Tomato Salsa

Recipe courtesy of Alex Guarnaschelli
This is just salty and umami ingredients mixed together and you get to take all the credit. The toasted sesame seeds are a buttery underdog here and add great texture. Serve this with crackers or a giant loaf of bread to tear and dunk. Try to buy good-quality soft feta, and you'll get best results if the cheeses are at room temperature when you combine them. I love old-school things like Melba toast on the side here. Get creative!

Whipped Feta and Scallion Dip

Recipe courtesy of Alex Guarnaschelli
24 Reviews
I know I know…White chocolate is not considered chocolate because it has no cocoa. But isn’t it delicious? Why use it? Well, it’s deeply delicious paired with tart and bitter ingredients, like fresh fruit or dark chocolate. I’m always happy to have a foolproof sauce recipe in my back pocket for a quick dessert. Buy the white chocolate in bars instead of chips, as it is generally of better quality. Using a wooden spoon, as opposed to a whisk, can make a small difference here. We want to gently mix these ingredients without overworking anything. We are combining a few rich ingredients, so patience and a gentle touch are part of the equation. Want to prevent the milk from scorching? Add a tiny splash of water to the pan and swirl around before adding the milk.

White Chocolate Sauce

Recipe courtesy of Alex Guarnaschelli
4 Reviews
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Watermelon Granita Parfait

Recipe courtesy of Alex Guarnaschelli
3 Reviews
unknown

Warm Bar Nuts

Recipe courtesy of Alex Guarnaschelli
1 Reviews
My mother loved lasagna with white sauce. If I’m being honest, I always wondered why anyone would want the lasagna experience without the acidity, brightness and texture of cooked tomato. Then I grew up. Ate a lot of lasagnas. Cooked even more of them. I realized that hidden in the layers of a great béchamel sauce with meaty eggplant and brown buttery breadcrumbs is a taste of pure heaven. I feel like I finally understand my mom. And lasagna. Sometimes I make this eggplant lasagna and then a classic one and serve them both together. Sometimes I make this eggplant lasagna without the pasta. Sometimes I serve a pot of tomato sauce on the side. People love it.

White Lasagna with Eggplant and Brown Butter Breadcrumbs

Recipe courtesy of Alex Guarnaschelli
unknown

White Bean Dip

Recipe courtesy of Alex Guarnaschelli
10 Reviews
unknown

Whole Roasted Chicken

Recipe courtesy of Alex Guarnaschelli
28 Reviews
unknown

Whole Duck with Green Peppercorn Glaze

Recipe courtesy of Alex Guarnaschelli
1 Reviews
In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here’s what Alex Guarnaschelli’s daughter, Ava Clark, had to share about this go-to whole roasted fish dish: “I cook this myself and my mom supervises – she tells me not to burn the house down.”

Whole Roasted Fish

Recipe courtesy of Alex Guarnaschelli
3 Reviews
"Chicken and bacon are great in a Cobb salad, and they work just as well in this recipe," says Alex.

Whole Roasted Chicken with Bacon

Recipe courtesy of Alex Guarnaschelli
5 Reviews
What is it about saying “Penne alla Vodka” that makes people immediately pull a chair up to the table? This dish will make people come in from the backyard and put down their phones. The creamy aspect of this sauce, the sharp flavor the vodka adds and the textural “pop” of the cherry tomatoes make this dish a winner every time. If you cook without alcohol, make it without the vodka and add a tiny splash of apple cider vinegar at the end instead. Penne is the classic shape for this but penne’s distant cousins rigatoni or ziti could work here too…. Just don’t tell Grandma or your local red sauce joint.

Penne with 9-Minute alla Vodka Sauce and Cherry Tomatoes

Recipe courtesy of Alex Guarnaschelli
This is so much fun. I find the price of these, premade in the freezer section, to be excessive. That was my first motivator to attempt to make them (somewhat) at home… Then, more important things came into play: They taste better when rolled and baked fresh. They are fun to make. It’s just enough cooking when you feel like a project that doesn’t take up too much time. The pretzel flavor makes these special. It’s pizza dough with the baking soda “bath” that gives you the pretzel vibes.

Pretzel-ish Pigs in a Blanket with Mustard Sauce

Recipe courtesy of Alex Guarnaschelli
20 Reviews
"The cinnamon in this dish adds just a little sweetness," says Alex.

Whole Spice-Rubbed Chicken with Roasted Garlic and Lemons

Recipe courtesy of Alex Guarnaschelli
2 Reviews
According to French culinary lore, one of the Tatin sisters dropped an apple tart on the floor and served it as it landed—in other words, upside down with the fruit on top! (I even read in one book that the tart fell down a flight of stairs.) An unlikely story, but I agree that accidents in the kitchen can lead to magnificent classic dishes like this. Apples always get so much love and the spotlight; it is the iconic fruit to use here, so feel free to sub in Granny Smith, Rome or Braeburn apples. If you know me at all, I am forever championing pears, and they can often be found firm and slightly underripe, which is good for this dessert. Mushy, fully ripe pears need not apply here. I like Anjou or Bartlett for their reliable (and usually non-mealy) texture. Forelle pears are great if you want to double the amount and use these mini pears for added drama. For puff pastry, buy a frozen (square/rectangular) sheet larger than the pan. You can also use a few layers of phyllo brushed with butter in its place. All utensils and the skillet have to be clean for this recipe, or the caramel can become fussy and grainy. Resist the urge to stir the caramel as it cooks. Just watch it as it melts and caramelizes. Also: be careful, caramel is VERY simple to make but also VERY hot to handle.

Pear Tarte Tatin

Recipe courtesy of Alex Guarnaschelli
8 Reviews
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