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Alex Guarnaschelli

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Alex Guarnaschelli Recipes

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Showing 136 - 150 of 589
Juicy chicken meatballs are tucked into toasted rolls with melty fresh mozzarella and a generous slather of basil pesto for a fresh twist on the classic meatball sub. It’s cozy, cheesy and packed with herby flavor—perfect for an easy weeknight dinner.

Chicken Meatball Subs

Recipe courtesy of Alex Guarnaschelli
1 Reviews
This twist on a classic is one of my favorite Italian American dishes. Cheese ratios should be heavy for great broiling and toppings that make each bite cheesy and bubbly. The vodka is super mild and is almost fully cooked out. Pro tip: The cream and the vodka balance the tomato so nicely, but you know cream sauces can be finicky. Add the cream at room temperature so it's a similar temperature to the bubbling sauce; cold cream added to a hot sauce increases the chances of the cream separating. Serve this chicken dish with some rigatoni rolled in a little garlic and oil or a big baked garlic bread with too much garlic and parsley inside in the best way. You can also literally make a hero sandwich of it on garlic bread... You could also chop up a head of iceberg lettuce and sprinkle with red wine vinegar, olive oil and oregano and let the cold lettuce refresh between bites of chicken...

Chicken Parmesan with Vodka Sauce

Recipe courtesy of Alex Guarnaschelli
7 Reviews
My mother often cooked Indian and Middle Eastern dishes because she insisted they were the only spice blends and combinations that packed any real flavor. This was something she made from time to time, and I always loved how the yogurt would coat the meat, giving it richness without becoming heavy, and giving it an acidic tang almost the way a splash of vinegar does to a salad. Don't over-marinate, or the meat becomes gummy. Don't under-marinate because it won't pack that flavor. My mother would also char a few chiles and sometimes chop them up and sprinkle over the meat to make it spicy. Whether searing or grilling these skewers, don't be afraid to char a few vegetables to go with. Also: Use thicker skewers so they hold up during the grilling process.

Chicken Skewers with Onions and Red Bell Pepper Sauce

Recipe courtesy of Alex Guarnaschelli
3 Reviews
This is really an excuse for me to combine two of my favorite dishes: chicken cutlets and saltimbocca. The piney sage leaves and salty prosciutto give the cutlets a real boost of energy and flavor. I like to use finely ground breadcrumbs, and when I have time on my hands, I might even bread them twice (just bread them again in the same manner after the first time). I love biting through that layer of breading and then getting the lemon and red wine vinegar on the one hand and the prosciutto and sage on the other.

Chicken Cutlets "Saltimbocca" with Prosciutto and Sage

Recipe courtesy of Alex Guarnaschelli
26 Reviews
I love replicating dishes from nostalgic restaurant moments growing up, and a great dumpling is high on my list. I still go down to the Nom Wah Tea Parlor on Doyers Street in Manhattan and have dim sum and a soda so cold that the bubbles go up my nose when I gulp my first sip. It's a NYC ritual I shared with my parents growing up and now I share the same experience with my daughter, Ava. We also decided that we wanted a dumpling recipe in our family repertoire. This is it. While I like steamed dumplings, these I enjoy browned for extra taste and texture. You can (more simply) steam them if you like. If you want to make the dipping sauce spicy, add chile oil or a dash of hot sauce to the mix.

Chicken, Bok Choy and Scallion Dumplings

Recipe courtesy of Alex Guarnaschelli
1 Reviews
As far as Caesar dressing goes, I’m a fan of the classic but I don’t add the egg yolk. I find that when you omit the egg yolk, the flavor of the anchovy, even if you just use a little oil that the anchovies are packed in, becomes more pronounced. I definitely make the dressing in advance and store it on the fridge door and then mix it with the lettuce at the very last second. What kind of lettuce is best? I am a fan of the most classic – romaine. I peel away a layer or two of the greener outer leaves because they over-amplify the metallic anchovy notes in the dressing. I also love “Gem” or non-hydroponically grown Boston lettuce as backup options. Hydroponic lettuce is not sturdy enough.

Chicken Caesar Salad

Recipe courtesy of Alex Guarnaschelli
20 Reviews
"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables…

Chicken Stir-Fry with Spicy Peanut Sauce

Recipe courtesy of Alex Guarnaschelli
68 Reviews
unknown

Chicken Parmesan with My Mother's Marinara Sauce and Bucatini

Recipe courtesy of Alex Guarnaschelli
19 Reviews
This is street food, but slightly elevated. The peppers and onions are a little less cooked here, and the sausages are hard-seared. Use some good crusty rolls and enjoy the juiciness of this sandwich. The granulated garlic is chewy in a great way, but garlic powder can work too. Don’t have a gas stove? Slice and sauté the peppers in a little extra oil and combine with the onions. Don’t like spicy sausages? Sub in Italian sweet sausages instead!

Charred Pepper and Sausage Hero Sandwiches

Recipe courtesy of Alex Guarnaschelli
10 Reviews
unknown

Chicken Legs with Spicy Peanut Sauce

Recipe courtesy of Alex Guarnaschelli
9 Reviews
unknown

Chicken with Black Pepper Crust

Recipe courtesy of Alex Guarnaschelli
2 Reviews
The classic iceberg salad is always a welcome piece of Americana. You can even put the iceberg in the freezer for 30 minutes before serving to make it extra cold. So juicy. Hydrating. American. I love it. The combination here of tangy buttermilk dressing, juicy lettuce, pickled onions and crispy chickpeas is not your average chopped iceberg salad. Great textures and tastes!

Chopped Iceberg Salad with Buttermilk Dressing and Crispy Chickpeas

Recipe courtesy of Alex Guarnaschelli
34 Reviews
Chocolate bark is wonderful with toasted nuts or dried fruits. I also love how luscious white chocolate can be contrasted against tart dried fruits like cherries or cranberries. But my favorite? I love the texture and slightly minty heat of crushed candy canes against slightly bitter dark chocolate. I like to use a high-quality candy cane and chocolate — great ingredients always make a difference, and especially in a recipe like this where there are so few. Don’t be afraid of tempering chocolate for this. Worst thing that can happen, you get a tasty candy treat that isn’t super glossy. Still a winning situation in my book!

Chocolate Candy Cane Bark

Recipe courtesy of Alex Guarnaschelli
2 Reviews
unknown

Charred Double-Cut Pork Chops with Brown Sugar BBQ Sauce

Recipe courtesy of Alex Guarnaschelli
2 Reviews
This dessert is reminiscent of those little cakes we all ate growing up, with the gloriously waxy chocolate exteriors and cream fillings that defied gravity. I loved them all, and this cake is an homage to that nostalgia but with tastier (and simpler!) ingredients. I like shortcuts, but whip the cream for the filling fresh, and you won't regret the result. And don't be intimidated by the cooking terms; ganache is just a fancy word for the cream-chocolate mixture we are using here to frost the roll. You can shortcut with store-bought chocolate frosting, too. You can make this and serve the next day, but I have tried and failed—I just end up devouring it at my kitchen counter. It's that good.

Chocolate Pudding And Cream Roll Cake

Recipe courtesy of Alex Guarnaschelli
5 Reviews
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