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  • Alex Guarnaschelli
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Alex Guarnaschelli

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Alex Guarnaschelli Recipes

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Showing 46 - 60 of 589
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Flaming Broiled Provolone with Parsley Toast

Recipe courtesy of Alex Guarnaschelli
11 Reviews
I like to let sangria age for a while in the fridge before drinking. I especially like when the fruit gets soaked with the wine. I use a little shortcut so the sangria tastes a little more melded and mellowed from the beginning. I find that cooking the wine and adding the balsamic gives it that depth of flavor we love in a good sangria and gives you a quickie cocktail! Change the apples for pears or the tangerines for an orange if you like. A handful of frozen grapes can be a great last-minute add as well. Want it lighter? Make with white wine instead of red.

Fresh Raspberry and Coconut Water Sangria

Recipe courtesy of Alex Guarnaschelli
This is a recipe that goes back to my sophomore year of college. I secured a job waiting tables at a local restaurant a block away from my college dorm in New York City. I loved the restaurant as a patron, so working in it was an exciting prospect. Considering what I ended up doing with my career, you would think this was an ideal place for me to cut my teeth in hospitality. Wrong. I honestly made a terrible server and learned the lesson of how hard restaurant work can be. An older gentleman came in one afternoon and ordered steamed halibut with salsa verde and coffee. Remember, I wasn't yet a chef whatsoever. That just seemed like a terrible combination to me, so I promptly forgot his order as an emotional response. Needless to say, he kept flagging me down and I kept ignoring and forgetting. By the time I got his food, it was too late to salvage the situation, and I was fired. This dish is an homage to the plate of food I should have ordered because maybe I would have been a floor manager instead of a chef! Use any white, flaky fish you like with this.

Fish with Salsa Verde

Recipe courtesy of Alex Guarnaschelli
9 Reviews
This is one of the few recipes where breaking pasta is acceptable and is even an essential part of the dish in its natural form. This is a highly traditional comfort food dish that a middle school friend of mine would have regularly for dinner. It was so unlike any pasta dishes my mom was cooking at home. I loved how unique the flavors and textures were. I have tried to recreate that childhood feeling with this recipe here inspired by the traditional Spanish or Mexican Sopa de Fideo. It’s important to toast the pasta to develop the nutty flavor and release the starch.

Fideo

Recipe courtesy of Alex Guarnaschelli
15 Reviews
This is a variation on an old school dish I made at Guy Savoy and it's honestly a showstopper for a Feast of Seven Fishes meal. I like salt cod but I always find the taste overpowering and salty. It's hard to find that balance. I avoid the issue by subbing in fresh fish! You can use other fish similar to cod without a problem, so buy whatever flaky fish is fresh by you. If using frozen fish, defrost fully in the fridge beforehand and wipe any excess moisture from the fish. The combination of the potatoes, garlic and breadcrumbs is the perfect foil for the fish. This can be made and allowed to sit for a while and topped with the breadcrumbs and heated when ready to serve. Want it spicy? My mom used to add paper-thin jalapeño slices over top...

Fresh Cod Brandade

Recipe courtesy of Alex Guarnaschelli
7 Reviews
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Jerk-Style Chicken with Spiced Basmati Rice Pilaf and Green Beans

Recipe courtesy of Alex Guarnaschelli
4 Reviews
This is all about strawberries with raspberries as a backup singer. I love them both but raspberries can make a strawberry come to life. The tang of the cream cheese mixed with the rich cream and sweetened condensed milk makes such an easy pie filling. It’s like a distant cousin of the key lime pie and this one is frozen so it doesn’t need the ice cream or even whipped cream to go with it.

Frozen Strawberry Pie

Recipe courtesy of Alex Guarnaschelli
41 Reviews
My mom was a full New England girl, but she literally never made this once while I was growing up. What she did do was take me to some classic seafood shacks when we visited my Aunt Aggie in Boston. I am always chasing that original seafood shack place. Some people batter-dip and some bread. I am a breader. I love fried clams, and you can try this method with whole, shucked clams or even oysters. I like to bread the seafood and let it chill in the fridge for a bit before frying. What is a lemon cheek??? It’s when you stand the lemon up and cut four “cheeks” that don’t have pits and are left with the center of the lemon where the pits are. I usually squeeze that middle piece over the clams and then serve with the four cheeks on the side. That way, friends and family have seedless lemon squeezes over their seafood. Malt vinegar powder is tasty and creates that salt and vinegar potato chip vibe at home. Use if you want; you can order it online. Get into it and serve in a bowl with parchment or some little cardboard “boats” to transport you to dinner on the side of the road during summer break.

Fried Clams with Spicy Mayo Dipping Sauce

Recipe courtesy of Alex Guarnaschelli
This is such a winner every time. Sometimes I start by making some homemade potato chips and setting them aside to complete the "beach shack" vibes that make this great fun to eat. You can also buy chips and save the time. Salt and vinegar chips are a great companion. The tartar sauce is tasty but you can just serve this with the hot honey and lemon wedges if you like it simpler. Don't like spicy? Use half the amount of regular honey or simply omit it from the recipe. You can also do wedges of skinless fish in place of the shrimp. Lots of options, but make extra; it has a magical way of disappearing...

Fried Shrimp with Orange Slices and Basil

Recipe courtesy of Alex Guarnaschelli
4 Reviews
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Frozen Vegetable Minestrone Soup

Recipe courtesy of Alex Guarnaschelli
13 Reviews
My mom stood over the stove with a supermarket paper bag filled with flour and spices and dropped the chicken right from the bag into hot oil. It’s such a core memory of cooking for me. She was a fan of just flour, whereas I like a little buttermilk and cornstarch in the mix. I serve this as is with potato salad and lots of lemon wedges, but it’s honestly a classic that belongs on any table at any time. I also think cold fried chicken, eaten standing at the door of the fridge, is one of the great American things to do in your kitchen. Use any cuts of chicken you like. Just make sure you fry in small batches and fry pieces that are about the same size so the cooking time is similar.

Fried Chicken

Recipe courtesy of Alex Guarnaschelli
unknown

"Fritto Misto" Mixed Fried Seafood with Tartar Sauce

Recipe courtesy of Alex Guarnaschelli
2 Reviews
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Fried Zucchini with Crispy Lemons and Crispy Herbs

Recipe courtesy of Alex Guarnaschelli
4 Reviews
This is a fun make-ahead buffet dish. Imagine it as a vegetarian cousin of a taco. It is also a story of ingredients. You can use rice or another grain in place of the quinoa. I go for soil-grown (not hydroponic) Bibb/Boston lettuce or larger romaine leaves. It’s best to have a lettuce that has a sturdy (and juicy) “spine” to hold the filling and make the cups easy to fold and eat. I also feel we are obsessed with not peeling ginger as the skin has a cool bitter note and the texture is welcome here. Save a step: Don’t like spice? Simply omit the Fresno chile from the recipe.

Quinoa and Herb Lettuce Cups

Recipe courtesy of Alex Guarnaschelli
8 Reviews
The dressing here is all about the garlic. The garlic and onion powders are important for that true ranch flavor we know from childhood. I serve these wings with lots of sliced carrots and cucumbers on the side for dunking in the dressing. I also just put out homemade or jarred pickle spears too. It's nice to take a break every few wings and eat your vegetables.

Fried Chicken Wings with Ranch

Recipe courtesy of Alex Guarnaschelli
4 Reviews
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