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  • Alex Guarnaschelli
Food Network Chef

Alex Guarnaschelli

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Alex Guarnaschelli Recipes

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Showing 301 - 315 of 589
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Stuffed Peppers

Recipe courtesy of Alex Guarnaschelli
153 Reviews
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Stuffed French Onion Soup Burger

Recipe courtesy of Alex Guarnaschelli
35 Reviews
I really love this type of dish because it can be an appetizer or side dish depending on how you serve it. The nuts amplify the taste of the mushrooms and bring out the garlic and onions note in the mushrooms. These can be made in advance and simply heated and served when ready to eat.

Stuffed White Mushrooms with Pecan Breadcrumbs

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
10 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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Sauteed Spinach with Pancetta and Crispy Slivered Garlic

Recipe courtesy of Alex Guarnaschelli
1 Reviews
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Stuffed Mini Peppers

Recipe courtesy of Alex Guarnaschelli
3 Reviews
I love the meaty texture that vegetables can impart, and this recipe is a great way to showcase a Meatless Monday dish that leaves everyone happy and makes a fantastic leftover for lunches and snacks. Lo mein sauce has a distinct flavor in Chinese American restaurants; this inspired recipe is definitely slightly simpler and less complex to pull off. I love recreating a recipe I'd commonly get as takeout and enjoy tinkering to make an inspired version at home until it feels like a weeknight staple. This recipe is a little saucy. You can also easily add cooked meat or fish (cooked chicken, shrimp, fish, sliced steak, braised meats) to bulk it up further if you want. I'd love to say “you can put anything in here!” but it's really best when you don't overcrowd this dish, and instead let a few familiar flavors dance together. That said, lonely scallions and carrots in your fridge are welcome here… Use a wok if you like, or a large sauté pan.

Saucy Lo Mein with Mushrooms and Broccoli

Recipe courtesy of Alex Guarnaschelli
7 Reviews

Sfogliatella

Recipe courtesy of Alex Guarnaschelli
unknown

Sea Bass with Asparagus

Recipe courtesy of Alex Guarnaschelli
11 Reviews
You have to start by admitting to yourself that you love the way tangy Jell-O mixed with tart fresh fruit, red wine notes and whipped cream is an elevated throwback to when you were a kid. The red wine adds a tart note and the cranberry sauce adds bitterness and tons of pectin, the natural thickener that comes from cranberry itself. Slice this into thick pieces and serve with whipped cream. It's also oddly delicious with a scoop of vanilla ice cream…

Seventies Raspberry Mint "Jelly" Cake

Recipe courtesy of Alex Guarnaschelli
9 Reviews
This is an iconic dessert for me. I love a cup of seriously strong coffee and a cannoli from an Italian bakery on Bleeker Street. Making these at home, I am holding them up to the standard of an Italian bakery. These cannoli come together in two parts: make the shell, thin and crispy, and then make a filling with serious flavor.

Sesame Cannoli with Ginger

Recipe courtesy of Alex Guarnaschelli
4 Reviews
Scallops are easy to cook but the only trick to master is getting a good sear on both sides. The sear and browning add such a great caramel note to this dish, but capers and parsley are the stars here. I love this recipe because the flavors of the sauce bring out the natural sweetness of the scallops. It’s weird to think of any fish as being sweet, but to me, clams on the half shell, mussels and scallops all have a great salty note from the ocean and sweetness at the same time! Don’t have cornichons? Add diced pickles. I am partial to small capers in brine but there are also larger capers you can chop up into smaller pieces.

Seared Scallops with a Quick Lemony Pan Sauce

Recipe courtesy of Alex Guarnaschelli
31 Reviews
Want a tasty, textured pea soup that tastes like springtime? You have to start in the freezer section of the supermarket to get the best results. I like frozen peas to build the base of the soup and then enrich it, last minute, with some fresh peas. Lots of people add bacon or Parmesan to garnish, and that's all fine to me, but I largely prefer the crunch of fresh peas or pea tops (a true sign of spring) and a dollop of sour cream. Use whatever peas are at the supermarket, sugar snap or snow peas.

Spring Pea Soup

Recipe courtesy of Alex Guarnaschelli
21 Reviews
This fresh, sweet, and tangy lemonade infused with Earl Grey is definitely a more exciting take on tailgate cocktails than the usual cast of characters like toddies and small-batch microbrews. In fact, it is ideal for any sporting event. Serve it chilled over ice and garnished with fresh cucumber slices. Store the ice separately and add to the drinks as you pour the lemonade out. You can also make lemonade ice cubes to enrich the drink even more, or garnish with fresh mint leaves or even lime slices for variety. You can also use store-bought lemon juice to save time.

Spiked Earl Grey Lemonade

Recipe courtesy of Alex Guarnaschelli
7 Reviews
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