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  • Alex Guarnaschelli
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Alex Guarnaschelli

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Alex Guarnaschelli Recipes

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Showing 211 - 225 of 589
This is a great dish; you can change the vegetables seasonally as you see fit. I love the combination of corn and zucchini with basil for summer. You can also grill the corn and zucchini for that charred summery effect…You can also top with some basil pesto… If you can’t find the larger stuffed shells, you can use dried manicotti or any other pasta shape that can be stuffed. Use Parmesan instead of Pecorino if you like; I just like the added salty note from Pecorino in the filling… You can also skip the tomatoes on top if it’s too much, but it makes for a great summery, fresh touch with this classic baked pasta dish! Make all the components in advance and just assemble and bake when you need it. It’s a make-ahead that is prep-heavy and easy when your friends come over.

Summery Stuffed Shells

Recipe courtesy of Alex Guarnaschelli
5 Reviews
unknown

Shrimp and Grits with Green Apple-Parsley Salsa

Recipe courtesy of Alex Guarnaschelli
The key to a great shrimp burger lies mostly in achieving that perfect texture of shrimp just the way you would with the “grind” of meat on a hamburger. The other important element is the sauce. Shrimp are extremely flavorful, but they are naturally lean and demand the bold flavors of hot sauce or soy or ginger. Shrimp also wants the richness of avocado, mayonnaise or coconut milk. So, the second set of choices is picking the right companions to round the burger out the way ketchup, mayo, fries or onion rings round out the classic hamburger. Note: I serve these wrapped in lettuce, but you can also serve these on buttered, toasted buns.

Shrimp Burger

Recipe courtesy of Alex Guarnaschelli
4 Reviews
I have made this salad by putting the chopped iceberg in the freezer for an hour to make it super cold. While it’s just good in general if the lettuce is cold, you may want to go to the next level and chill the bowls. You can also make and chill the dressing in advance. The toasted sesame adds so much flavor to the shrimp and brings out the flavors of the dressing. I love the warm shrimp against the cold lettuce and the juicy iceberg is perfect here. This is a great lunch or dinner salad. You can also sub in roasted chicken or steak for the shrimp.

Shrimp and Chopped Iceberg Salad with Ginger

Recipe courtesy of Alex Guarnaschelli
13 Reviews
Yuzu is an Asian citrus fruit. It resembles an underripe lime and has that same sourness. It has a wonderful light floral note, too. It does great sunken into mayonnaise. This shrimp dish is a knockoff of a Nobu restaurant classic for a reason—it’s ethereal. Use rock shrimp or small shrimp for this, so it can be eaten in little bites. A note about substitutions: If yuzu is unavailable, simply sub in lime juice and a few grates of lime zest.

Shrimp with a Yuzu Dressing

Recipe courtesy of Alex Guarnaschelli
6 Reviews
When you’re the daughter of an Iron Chef, you don’t grow up eating typical kids meals. Thanks to her mom, Alex Guarnaschelli, Ava Clark has been learning to cook and understand food since she was a toddler, and now, at 12, she’s searing pork chops, roasting whole fish and steaming artichokes on her own. Her obsession with cooking started at age 3 when she saw her mom making spaghetti and meatballs. “I was like, what the heck is that?” Ava says. Soon she learned how to scramble eggs and slice an avocado, and now she makes dinner a couple of nights a week. “Since I started my first year of middle school, I’ve been going to different grocery stores in the afternoon to check out all the ingredients,” she says. This steak au poivre was inspired by her grandfather, and the potatoes are a favorite of her mom. “I’m learning from the best,” Ava says.

Steak au Poivre with Roasted Potatoes

Recipe courtesy of Alex Guarnaschelli
1 Reviews
Sticky rice is a dessert made in Thailand, traditionally with glutinous rice, coconut milk and fresh mango.

Sticky Rice with Mango

Recipe courtesy of Alex Guarnaschelli
5 Reviews
This is a dish that takes you straight to a French bistro. I love it because we cook the artichokes whole and eat the whole thing! While the recipe calls for a steaming method, you can easily submerge them in a large pot of boiling, lightly salted water and cook until tender. When I was living in Paris, a glass of cheap, dry white wine with a few ice cubes and this artichoke with the spicy dipping sauce made for a classic bistro appetizer moment. Pull off the leaves, dunk in the sauce and enjoy. Scoop the fuzzy "hay" off the top of the artichoke to find the heart in the center—the best part! Don't like spicy? Simply make the sauce without the hot sauce or pepper flakes.

Steamed Whole Artichokes with Spicy Lemon Caper Mayonnaise

Recipe courtesy of Alex Guarnaschelli
21 Reviews
This turns a packet of ramen into a meal for two with some pretty simple ingredients. Want to make it spicy? Add a dash of sambal or sriracha. Don’t like eggs? Simply omit. You can also make this exact recipe subbing the same amount of lean beef and the beef ramen packet. I have also made this with just vegetables and the vegetable ramen with great results. It can be a great excuse to use that leftover celery or onions in the bottom of your fridge crisper drawer…

Stretched Out Chicken and Vegetable Ramen

Recipe courtesy of Alex Guarnaschelli
33 Reviews
unknown

Strawberry Pandowdy

Recipe courtesy of Alex Guarnaschelli
5 Reviews
I can’t praise cabbage enough. It is a hard-working vegetable that is so hearty and substantial in its way. It also is so versatile. It’s tasty raw in a slaw, pickled, slow-cooked, buttered with spices. It’s in the supermarket year-round and is always cheap. Talk about loyalty…I decided to make a meatless cabbage dish loaded with protein and came up with this flavor profile as my favorite: curry bolstered by ginger and coconut milk, with some meaty, earthy chickpeas rounding everything out. If you like spicy, use spicy curry powder and add a pinch of cayenne to the sauce. Otherwise, use a sweet curry. Don’t like cilantro? Simply omit. These are great left over or even prepared and then eaten the next day.

Stuffed Cabbage with Curry Coconut Milk and Chickpeas

Recipe courtesy of Alex Guarnaschelli
9 Reviews
unknown

Stuffed Tomatoes with Chickpeas and Greens

Recipe courtesy of Alex Guarnaschelli
unknown

Stuffed Peppers

Recipe courtesy of Alex Guarnaschelli
153 Reviews
unknown

Stuffed French Onion Soup Burger

Recipe courtesy of Alex Guarnaschelli
35 Reviews
This won the Burger Bash one year at The South Beach Wine and Food Festival so you can feel like an absolute winner making this at home! The cheesy sauce is a great addition to a burger and makes serving this easy with crispy chips, fries or even crunchy raw vegetables on the side. The cheese sauce and pretzel bun give the burger the pub vibes. You can grill the burgers or sear them in a skillet if easier. Buy meat that has a little fat in it (though not a ton is necessary) and great beefy flavor. A winning burger is a lot about the meat itself…I like a really fun recipe like this that has a lot of little moving parts. Most can be made in advance so when the moment is right, you cook, assemble and devour!

Santa Fe-Style Pub Burger with Cheesy Sauce and Fresh Chiles

Recipe courtesy of Alex Guarnaschelli
16 Reviews
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