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  • Alex Guarnaschelli
Food Network Chef

Alex Guarnaschelli

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Alex Guarnaschelli Recipes

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Showing 316 - 330 of 589
Sometimes, as a chef, I eat something in a restaurant or at a friend’s house and want to recreate the exact dish. I think chefs gather information and inspiration from all different places. One of the most exciting places has nothing to do with childhood or anything familiar—just pure deliciousness. This is one of those plates of food. I lived in Los Angeles for a few years and learned the fine art of eating and appreciating deliciously made Mexican dishes. This is the type of dish that tastes even better if made the night before and assembled and eaten the next day, when possible. For the black beans, I use a can of beans and its liquid to build this simple side dish. You can cook longer or even puree for different textures. I like this one a little on the chunky side. Add sliced fresh chiles with the seeds to make this spicy.

Spinach and Mushroom Vegetable Enchiladas

Recipe courtesy of Alex Guarnaschelli
4 Reviews
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Spiked Lemony Iced Tea

Recipe courtesy of Alex Guarnaschelli
7 Reviews
"These can be dangerous—three of them and you’ll be looking up your high school boyfriend," says Alex.

Spicy Margaritas

Recipe courtesy of Alex Guarnaschelli
2 Reviews
These are the pigs in a blanket of the Italian American appetizer world! I love a slightly creamy tomato sauce and the punchy heat from a layer of spicy salami. You can also use prosciutto. Fry the sticks as close to eating as you can. They only keep warm and gooey in the oven for a short time. You can fully bread and freeze them, unfried, for another day and just pop out, defrost and fry as well. Bottom line: You can never make enough!

Spicy Salami Mozzarella Sticks with Vodka Sauce

Recipe courtesy of Alex Guarnaschelli
5 Reviews
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Spicy Lemonade

Recipe courtesy of Alex Guarnaschelli
1 Reviews

Spiced Basmati Rice Pilaf

Recipe courtesy of Alex Guarnaschelli
1 Reviews
unknown

Spicy Pork Loin and Lettuce Wraps

Recipe courtesy of Alex Guarnaschelli
53 Reviews
unknown

Spinach Manicotti with Lemon

Recipe courtesy of Alex Guarnaschelli
24 Reviews
unknown

Warm Bar Nuts

Recipe courtesy of Alex Guarnaschelli
1 Reviews
unknown

Watermelon Granita Parfait

Recipe courtesy of Alex Guarnaschelli
3 Reviews
"Once you've cut out the backbone and laid the chicken down, press on the top of the bird to flatten it that extra little bit -- it makes for good even cooking," says Alex.

Spatchcocked Roasted Chicken with Mustard Vinaigrette

Recipe courtesy of Alex Guarnaschelli
6 Reviews
This is the type of recipe that comes together when I am thinking of a few things at once. I really like a pork sausage mix that has hints of sage. It takes me to Thanksgiving. I love a "Western" omelet at a diner, and then I always crave a sunny-side up egg dropped on top of a good meal. This dish combines all of these into a cool brunch or lunch dish that can also double as a "breakfast for dinner" when you need to change up your weeknight meals. Sometimes I use cooked (cubed) slab bacon in place of the ham, sometimes I toss a few breakfast (pork) sausages in the mix for that extra sage-y flavor. For diner loyalists, I know there is no Cheddar in a Western omelet, but I just like it!

Western Omelet Stuffed Peppers

Recipe courtesy of Alex Guarnaschelli
5 Reviews
I know I know…White chocolate is not considered chocolate because it has no cocoa. But isn’t it delicious? Why use it? Well, it’s deeply delicious paired with tart and bitter ingredients, like fresh fruit or dark chocolate. I’m always happy to have a foolproof sauce recipe in my back pocket for a quick dessert. Buy the white chocolate in bars instead of chips, as it is generally of better quality. Using a wooden spoon, as opposed to a whisk, can make a small difference here. We want to gently mix these ingredients without overworking anything. We are combining a few rich ingredients, so patience and a gentle touch are part of the equation. Want to prevent the milk from scorching? Add a tiny splash of water to the pan and swirl around before adding the milk.

White Chocolate Sauce

Recipe courtesy of Alex Guarnaschelli
4 Reviews
This is just salty and umami ingredients mixed together and you get to take all the credit. The toasted sesame seeds are a buttery underdog here and add great texture. Serve this with crackers or a giant loaf of bread to tear and dunk. Try to buy good-quality soft feta, and you'll get best results if the cheeses are at room temperature when you combine them. I love old-school things like Melba toast on the side here. Get creative!

Whipped Feta and Scallion Dip

Recipe courtesy of Alex Guarnaschelli
24 Reviews
This is a combination of textures and flavors of the holidays. The side dish is dramatic presentation-wise, and very old-school. The pecans, cranberries and wild rice are all American ingredients representative of the season. They are also a fantastic combination of tangy, sweet, nutty and earthy. Don't like wild rice? Simply omit and make with all basmati. Don't want to use nuts? Use sunflower or pumpkin seeds instead. For the wild rice, I prefer it as simple as possible: the old-fashioned boil. Wild rice kernels are heated and usually partially hulled. If the wild rice you buy is minimally processed, the cooking time will be longer. But the cooking time invested is worth it! My beginning ratio is 3 cups of water and 1 1/2 teaspoons kosher salt for every cup of rice. Fill a medium pot with cold water, bring the water to a boil over high heat on the stovetop, add the salt and submerge the rice. Lower the heat so it simmers gently.

Wild and Basmati Rice Timbale with Cranberries And Pecans

Recipe courtesy of Alex Guarnaschelli
1 Reviews
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