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  • Alex Guarnaschelli
Food Network Chef

Alex Guarnaschelli

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Alex Guarnaschelli Recipes

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Showing 76 - 90 of 589
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Tofu and Pork Stir-Fry

Recipe courtesy of Alex Guarnaschelli
16 Reviews
Yes. It is perfectly natural to want to have a chocolate party. I like to prepare one type of chocolate truffle filling and roll it in a few different coatings to make them more unusual. You can make a box of these as gifts, or you can be honest and keep them all for yourself and your family! It’s hard to give these away once you dig in. I have offered my suggested toppings, but you can play with the flavors and make your own fun. You can also assemble the chocolate base with double the vanilla and no rum if alcohol is something you want to avoid. Don’t like salt in your chocolate? Simply omit it.

Truffles

Recipe courtesy of Alex Guarnaschelli
2 Reviews
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Turkey Breast Piccata

Recipe courtesy of Alex Guarnaschelli
10 Reviews
This beyond classic salad intersperses tomato and mozzarella slices in a circle on a platter. It is said to have originated on the island of Capri (hence: Caprese). It’s a summer into fall dish that depends heavily on the tomato season. That said, I always want to add something with more texture or variety. I use thinly sliced green beans or fresh peas for texture. Then, I discovered what a couple of ears of corn could do here. Cut right off the cob, seasoned and mixed in makes this salad have more natural sweetness. It even welcomes that light starchy note from the corn. Don’t have fresh corn? Use frozen corn, defrosted or canned corn, drained, seasoned and mixed in.

Tomato and Corn Caprese Salad

Recipe courtesy of Alex Guarnaschelli
1 Reviews
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Triple Decker Burgers with Roasted Vegetables and Cheese Sauce

Recipe courtesy of Alex Guarnaschelli
11 Reviews
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Tomato Ginger Salad

Recipe courtesy of Alex Guarnaschelli
3 Reviews
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Tomato and Coconut Chicken over Spiced Rice Pilaf

Recipe courtesy of Alex Guarnaschelli
36 Reviews
This was “the” potato dish for the holiday season in my house growing up. My mother would often bust this out at Thanksgiving or Christmas. The Chantilly refers to the French name for whipped cream and this dish is almost like a puffy mashed potato soufflé. It’s great on its own but also ideal next to a meat dish like roast beef or turkey. Bake and eat. This dish doesn’t wait on anyone.

Mashed Potatoes "Chantilly"

Recipe courtesy of Alex Guarnaschelli
6 Reviews
This dish has taste and texture coming from all directions. You can adjust some of the flavors to your liking. For example, omit the hot sauce and reduce the amount of fresh chile if you like it less spicy. You can also omit the peanuts to reduce the peanut flavor. This is inspired by a Chinese American noodle dish my father would make with tons of scallions and soy sauce. I love the thickness of the peanut sauce and the satisfying way the richness is balanced by the heat and all the fresh herbs. I usually serve it with roasted chicken or sides of roasted vegetables.

Tangy Noodles with Peanut Sauce and Fresh Herbs

Recipe courtesy of Alex Guarnaschelli
19 Reviews
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Tomato, Mozzarella and Cherry Salad

Recipe courtesy of Alex Guarnaschelli
6 Reviews
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Tarte Tatin

Recipe courtesy of Alex Guarnaschelli
6 Reviews
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The Sherry Vinaigrette I Use on Everything

Recipe courtesy of Alex Guarnaschelli
8 Reviews
Alex loves mint in many forms: muddled in a cocktail, layered in a sandwich or tossed with fruit like in this melon salad.

Melon, Cucumber and Mint Salad

Recipe courtesy of Alex Guarnaschelli
3 Reviews
You can make this gravy a couple days or the day before, then deglaze your roasting pan from your whole turkey the day of and add it to this delicious gravy. I often make this when it isn’t the season because this tasty gravy is thickened with vegetables instead of flour, cornstarch or other heavy ingredients. There is really no need for that. I know it sounds a bit odd to put your gravy in a blender. In fact, I recommend blending at low speed so the texture is smooth but you don’t whip too much air into it. It’s not a milkshake after all! But we want gravy with good thickness. Feel free to adjust with a splash of stock to thin it out or a pinch of salt to pump up the flavor!

Make-Ahead Gravy

Recipe courtesy of Alex Guarnaschelli
43 Reviews
I appreciate the lightness of white wine, even in the winter months. It also seems like every warm drink is pretty heavy-handed to go along with the cold, dramatic weather. The fruit and spices in this drink give off sangria vibes, but the white wine makes it both refreshing and belly warming at the same time. While the cinnamon stick and powder work their magic, the star anise rounds it out with a floral note, almost slightly spicy, like the ginger. In a way, star anise is the flavor connector. I don’t use expensive wine for this because the nuance of it will get lost among all the other flavors. Because wines vary in flavor, you may want to add more honey if using an extra-dry white wine. Taste and adjust.

Mulled White Wine

Recipe courtesy of Alex Guarnaschelli
5 Reviews
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