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  • Alex Guarnaschelli
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Alex Guarnaschelli

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Alex Guarnaschelli Recipes

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Showing 166 - 180 of 589
Tender, flavorful chicken thighs are braised with tomatoes and olives until melt-in-your-mouth tender—it’s a comforting, Mediterranean-inspired dish perfect for weeknights or entertaining. And best of all? Any leftover chicken can be shredded and tossed in the sauce over al dente pasta for an equally delicious second meal.

Braised Chicken Thighs with Tomato and Olives

Recipe courtesy of Alex Guarnaschelli
2 Reviews

Baked Clams with Garlic

Recipe courtesy of Alex Guarnaschelli
unknown

Brie Crostini with Pepper and Herbs

Recipe courtesy of Alex Guarnaschelli
I always cut the tops off the broccoli and am left with the stems on the counter. It makes me want to put them to good use! The stems are meaty and have a slight mustard flavor, but they can often be tough. Roasting them tenderizes the texture so they can be mixed with the florets for a tasty salad. As a side note, you can also roast the stems even more until completely soft and puree them for a stem pesto. There’s a group of flavors in this dish that all work nicely: broccoli, mustard, horseradish and arugula. It’s also a vibrant green dish that’s great for spring!

Broccoli and Broccoli Stem Salad

Recipe courtesy of Alex Guarnaschelli
8 Reviews
unknown

Broiled and Flamed Cheese with Toast

Recipe courtesy of Alex Guarnaschelli
2 Reviews
unknown

Biscuits with Apple Crisp Jam

Recipe courtesy of Alex Guarnaschelli
5 Reviews
“To me, brunch is not brunch without a gooey fried egg!”

Blended Pork Sausage and Fried Eggs

Recipe courtesy of Alex Guarnaschelli
This is a cookie from my childhood, which I spent waiting patiently at the register of every midtown deli or diner. I don't think I ever saw one not confined to plastic and doing too much counter time until I was a teenager! I bought one from a glass case, unwrapped, the frosting slightly cool and almost crunchy on top of the cookie, and I was hooked. The lemony notes from the white frosting and the cocoa-y chocolatey notes from the chocolate frosting made me fall in love. Texturally one-note in the best way, this soft cookie lives in the world between cookie and cake. The flavors are delicate and the acidity in various places makes this cookie fun to make at home and addictive…I made this part of a deli dinner party with pastrami and cold cuts and it was a huge hit. You can make all-vanilla and all-chocolate frosted if you like. Practice those smooth edges and halves — make your cookies deli-perfect!

Black and White Cookies

Recipe courtesy of Alex Guarnaschelli
3 Reviews
Beef Stroganoff is found in many versions all over the world, sometimes with tomato, sometimes without cream. The bouillon cube adds extra savory flavor and richer beef taste. You could also use a chicken bouillon cube instead. Ideally, we want beef taste contrasted with the tang of the sour cream; those two flavors are how Stroganoff asserts its unique flavor. While this dish takes me back to 1989, I never ate it at home. To me, it's a slurpy, comforting beef dish I had at friends' houses and it was almost always accompanied by super eggy, buttery noodles. Timing wise, sear the meat, make the sauce, slice the meat, cook the noodles and have them hot and ready. Then, quickly warm the beef in the sauce and serve together. You can also spoon the meat and sauce onto a toasted baguette split down the middle and call it a Stroganoff hero...

Beef Stroganoff with Egg Noodles

Recipe courtesy of Alex Guarnaschelli
6 Reviews
unknown

Beef Teriyaki, Spinach with Bonito and Street Corn Bento Box

Recipe courtesy of Alex Guarnaschelli
unknown

Blushing Angel Hair Pasta

Recipe courtesy of Alex Guarnaschelli
110 Reviews
"To me, ramps are the ultimate indicator that spring has arrived. I love their garlicky, oniony flavor, and they're amazing grilled, roasted or sautéed," says Alex.

BLT with Sautéed Ramps

Recipe courtesy of Alex Guarnaschelli
1 Reviews
unknown

Black Pepper-Crusted Roast Beef with Gravy

Recipe courtesy of Alex Guarnaschelli
3 Reviews
This is one of the first recipes I ever devised at Butter. I imagined that the meaty taste of the beef would come through more powerfully if boosted by tart cream cheese and heat from poblano chiles. The subtle addition of these two ingredients takes the filling to the next level. Make the empanadas the day before for best results. The longer these flavors get a chance to meld together, the tastier the result. Take care when cleaning the poblanos, they are deceptively spicy so wear gloves (or small plastic bags over your hands) when cleaning the ribs and seeds.

Beef and Roasted Poblano Empanadas

Recipe courtesy of Alex Guarnaschelli
14 Reviews
Your job here is to add some little twist that makes this feel like you invented this sandwich, but not anything that interrupts its ICON status in the sandwich world. You can pan-fry your bacon or cook it in the air fryer, too. Here, I like to bake it crispy and not greasy. Sometimes I add a little brown sugar to the bacon, too. In this case, my twist is the dill relish and sugar to make sure the tomatoes taste as good as the ones we ate when we were kids. You can use milk bread, but I vote for thick slices of classic supermarket bread as the best here.

BLT

Recipe courtesy of Alex Guarnaschelli
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