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  • Alex Guarnaschelli
Food Network Chef

Alex Guarnaschelli

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Alex Guarnaschelli Recipes

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Showing 316 - 330 of 589
The olive oil is a dominant flavor here, so use good-quality oil. How can rosemary be so close to perfection and yet hint at cough syrup at the same time? The trick to excluding the medicinal flavor is to not use the stems, and to not cook rosemary for too long in general. You could substitute fried sage or thyme here, too. Any hearty herb would do. Don't buy aged cheese. A nice salty pecorino or even Parmigiano-Reggiano is great.

Pecorino and Rosemary Popcorn

Recipe courtesy of Alex Guarnaschelli
3 Reviews
unknown

Powdered Cake Doughnuts

Recipe courtesy of Alex Guarnaschelli
7 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
Sunny and I like to cook a lot of the same things, and one of them is potatoes. She fell in love with this potato cake recipe when she saw it pop on my Instagram page, and the rest is history. I think she actually called me to discuss the way it looked and when was I going to make one just for her. Believe me, these potatoes are so good, this cake has been known to serve just one to two people. It's a recipe near and dear to my heart because I will pull it out on any number of occasions. I make it ahead for a dinner party. I make it "just because" and I will even bust it out cooking on a competition show. It's such a simple combo and can be really "zen" to layer the potatoes in the skillet. It requires a leap of faith, and the results are worth it.

Pommes Sunny

Recipe courtesy of Alex Guarnaschelli
6 Reviews
You can use a fresh peach, nectarine or apricot here. You can also substitute thawed frozen peach slices or 3 ounces peach puree, canned peaches or peach juice if fresh fruit is unavailable. For best results, refrigerate all ingredients beforehand. This is such a refreshing cold drink!

Peach Lemonade Spritz

Recipe courtesy of Alex Guarnaschelli
7 Reviews
This is the type of Sloppy Joe that has some heat from spices and some brightness from vinegar. It’s my high school cafeteria lunch slightly improved. The pork, which I like because it’s lighter than the classic beef, serves as the bridge between the other flavors. Want the classic? Simply sub in ground beef. I serve this on an untoasted potato/hamburger (ideally, seeded) rolls with shredded lettuce for nostalgia and texture. The meat mix becomes even tastier if you make it the day before, refrigerate overnight and then just warm it up.

Pork Sloppy Joes with Pickled Onions

Recipe courtesy of Alex Guarnaschelli
11 Reviews
I have a memory of my neighborhood butcher (yes, we had one where I was growing up in Midtown Manhattan!). His name was Rudy. Rudy would come over, give the meat to my mother, and sit in her kitchen sipping coffee while she cooked. I think back on these memories and wonder if my mom didn’t half see her home kitchen as a part-time restaurant for people to sit in. This is such an opulent dish and takes a long time to cook, but the meat brings so much richness to the sauce. There is no better dish for a belly-warming meal. We had it only on special occasions and it is traditionally served with risotto. It is traditionally made with veal, but pork is just as flavorful and more affordable. You can serve with sautéed spinach or crusty bread and let people soak up the sauce as they eat. Honestly, I love it with steamed jasmine rice or basmati rice pilaf on the side. Spinach is so lean and clean. I am always adding cheese or something else rich to round it out. While I like spinach salads enough, I really love the taste of spinach with something significant like osso buco.

Pork Osso Buco

Recipe courtesy of Alex Guarnaschelli
23 Reviews
My mom always cooked veal or pork cutlets in a mix of olive oil and butter. She would manage the heat so it was hot enough to slowly brown and form a crust on the meat, but the breadcrumbs didn’t burn. The combination of olive oil and butter adds so much more flavor than just deep-frying in neutral oil. You can use pork tenderloin pounded thin for this recipe, but that gets pricey and has a milder flavor. Pork top round is surprisingly lean and tastier. Not everything from the pig has a lot of fat! The other surprise? The fresh breadcrumbs, mixed with a pinch of the old-school dried crumbs from the can and herbs from the spice drawer add nutty flavor and nostalgia at the same time.

Pork Cutlets with Herbed Breadcrumbs and Mustard-Pickle Sauce

Recipe courtesy of Alex Guarnaschelli
unknown

Pork Chops Pizzaiola

Recipe courtesy of Alex Guarnaschelli
28 Reviews
When chef and Chopped judge Alex Guarnaschelli set out to write her third book, Cook with Me, she organized it around a simple idea: What are her favorite dishes to make at home when she’s off duty? That meant featuring some newer recipes (like her naturally colored red velvet cake) alongside dishes from her childhood, like pork pizzaiola. Alex’s mom, legendary cookbook editor Maria Guarnaschelli, used to make the hearty Neapolitan dish the moment the temperature dipped even slightly. “It was such a strange, indulgent thing, this pot of meat,” Alex says, “but somehow it made sense.” To update the pizzaiola, Alex used pork shoulder, which is fattier and less expensive than the pork chops her mom favored, and she added fish sauce for an unexpected layer of flavor. The dish is delicious on its own or ladled over pasta, polenta or meatballs.

Pork Shoulder Pizzaiola

Recipe courtesy of Alex Guarnaschelli
10 Reviews
unknown

Pigs in a Blanket with Spicy Hot Dip

Recipe courtesy of Alex Guarnaschelli
9 Reviews
unknown

Pork and Fennel Sausage with Honey-Mustard Sauce and Cabbage Slaw

Recipe courtesy of Alex Guarnaschelli
1 Reviews
This recipe has a few moving parts: a rub for the meat, a sauce for flavor and a honey glaze to make them sticky. To eat these properly, you need a stack of napkins and a cold draft beer or an ice-cold soda where the bubbles go up your nose on that first sip. I use "St. Louis style" ribs, which is a butcher's cut where cartilage and rib tips are removed for even cooking. You can absolutely grill the ribs and finish cooking them in the oven. You can roast them and then run under the broiler for a couple minutes before glazing with the honey, too. I like to blanch them for a couple minutes to make them slightly leaner and the remaining fat crispier once the ribs are cooked. The flavors are tasty, and that's the big goal here. These ribs will taste addictive. I serve them with a side of steamed rice seasoned with a splash of rice wine vinegar. You can also serve with grits. I like a side salad of mustard greens with chopped scallions, too.

Garlic and Soy Sticky Ribs

Recipe courtesy of Alex Guarnaschelli
21 Reviews
unknown

Spicy Pork Burgers with Black Beans and Chutney

Recipe courtesy of Alex Guarnaschelli
2 Reviews
unknown

Cranberry Aperol Spritzers

Recipe courtesy of Alex Guarnaschelli
2 Reviews
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