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  • Alex Guarnaschelli
Food Network Chef

Alex Guarnaschelli

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Alex Guarnaschelli Recipes

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Showing 151 - 165 of 589
unknown

Chocolate Cake with Chocolate Frosting

Recipe courtesy of Alex Guarnaschelli
26 Reviews
unknown

Chocolate Rum Balls

Recipe courtesy of Alex Guarnaschelli
9 Reviews

Chocolate Pots de Creme

Recipe courtesy of Alex Guarnaschelli
My parents would never make anything like this during the holidays, so when it turned up at various of my friends’ houses, I would dive in head first. I’ve made a quick cranberry pear condiment to go on top or on the side. This is best served with toasted slices of baguette or seedy crackers on the side. You can also do a crunchy crudité platter (carrots, celery, apples…) and serve that too.

Baked Brie with a Cranberry Chutney and Toasted Almonds

Recipe courtesy of Alex Guarnaschelli
13 Reviews
This is an iconic dish. It's Americana. It never gets old. No matter how much you make, there is rarely much leftover. There is no game day without these types of wings. The important thing for me is the fresh and powdered garlic combination in the dressing. You definitely need both. Make the dressing the night before for even better flavors. I like to serve this with sliced cucumbers, carrots and whole romaine spears to dunk in the dressing. I often double this dressing recipe, too, because you need more than you think…

Buffalo Chicken Wings with Blue Cheese Dressing

Recipe courtesy of Alex Guarnaschelli
1 Reviews
This recipe is a little twist on the original with a little New Orleans vibe — pralines and pecans in place of the classic walnuts… If you’re not a fan of vanilla ice cream, sub in some rum raisin or butter pecan and serve vanilla to the kids. I also have subbed in lemon sorbet to lighten the dish and make it tarter to conclude your meal on a slightly lighter note. This can also be made without alcohol. Simply omit the rum and bump the vanilla extract up to two teaspoons. Don’t add vanilla paste here — the extract is just enough of a vanilla note without overpowering the other flavors.

Bananas Foster with Pecan Twist

Recipe courtesy of Alex Guarnaschelli
2 Reviews
"I use just enough cream to coat the vegetables but not bury them. You wouldn’t want spring to get buried in snow, so don’t let the cream overpower your veggies!"

Bucatini Primavera

Recipe courtesy of Alex Guarnaschelli
1 Reviews

Boston Cream Doughnuts Topped with Cacao Nibs

Recipe courtesy of Alex Guarnaschelli
unknown

Butter-Basted Turkey and Gravy

Recipe courtesy of Alex Guarnaschelli
3 Reviews
The premise of a true baked Alaska is that the center of the dessert is frozen and the meringue that coats the outside is baked and warm while the center remains cold. It was said to have been invented at Delmonico’s Restaurant in New York City, and they serve the dish to this day. The classic flavor is fruity strawberry ice cream with an eggy cake base and the fluffy meringue. That said, use what you like! I made this Baked Alaska by baking a chocolate chip cake for the base to add extra acidity and texture. You can also save time and make a No-Bake Alaska by using rounds of a good store-bought cake. My recipe uses a blowtorch to speed up the browning of the meringue. You can totally bake or broil the meringue if you don’t want to use the torch.

Bake or No-Bake Alaska

Recipe courtesy of Alex Guarnaschelli

Baked Chicken Wings with Marmalade and Fresno Chile

Recipe courtesy of Alex Guarnaschelli
unknown

Braised Lamb Shanks with Carrots, Black Pepper and Miso

Recipe courtesy of Alex Guarnaschelli
6 Reviews
I like to clean the artichokes and immediately braise them to preserve their color and capture more of their earthy, grassy flavors. When you can, prep and cook this vegetable in rapid succession. Artichokes are tough and temperamental but well worth it. They’re so meaty that you won’t miss meat! They’re also healthy and transport you straight to the streets of Little Italy. Want them vegetarian? Simply omit the prosciutto. Don’t want any sauce? Serve them without it and add a few lemon wedges on the side. Note: Artichokes are not cheap. Save all the “petals” and steam them separately and serve on the side to nibble with salad dressing for dipping, or make them into a soup!

Braised Artichoke Hearts with Lemon, Prosciutto and Sage

Recipe courtesy of Alex Guarnaschelli
unknown

Braised Lentils with Cipollini Onions

Recipe courtesy of Alex Guarnaschelli
1 Reviews
I use St. Louis style ribs, which is a butcher's cut where the cartilage and rib tips are removed for even cooking. That said, this recipe is actually engineered for a pork shoulder, slow cooked and cut into slices with this sauce. I tried to quit this sauce and move on to another, but I found the flavors haunting. I keep returning to it. Shaoxing is a Chinese cooking wine made from rice that is dry compared to the traditionally sweeter mirin wine. You can get both online very easily. There is a layer in here with vinegar and honey that I believe belongs on all ribs. The sweetness and acidity are what make ribs top-notch. That said, there are no garlic or onions in this recipe, so the deeper flavors of oyster sauce and 5-spice powder can really shine through. I'd love to tell you that you can skip marinating the ribs overnight, but do not skimp on time here. Grill the ribs if you want, cooking them through with the lid down so they are fall-apart tender but still hanging on the bones. You can serve this with corn on the cob or grilled scallions and onions. My favorite is just a bowl of buttery jasmine rice.

Brown Sugar Vinegar Ribs

Recipe courtesy of Alex Guarnaschelli
5 Reviews
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