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  • Alex Guarnaschelli
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Alex Guarnaschelli

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Alex Guarnaschelli Recipes

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Showing 91 - 105 of 589
Imagine a tray of mixed roasted mushrooms, sizzling as they emerge from the oven, mixed with spinach and cheese, all combined into a piping hot quesadilla. It starts with good mushrooms and making sure they are clean. If the mushrooms are dirty, wash and dry them just before cooking so they don’t sit, soaking wet, in the refrigerator. If the mushrooms are just slightly dirty on the surface, wipe them clean with a damp towel. I love a combination of mushrooms that are easy to find, but feel free to add whatever you like to the mix. Lion's mane or oyster mushrooms are also easy to use and meaty. For the salsa, more seeds and ribs make the heat, so add more in if you want the spice level to climb. You can also add a dash of hot sauce and serve it on the side with the quesadillas.

Mushroom Quesadilla with Blender Avocado Salsa

Recipe courtesy of Alex Guarnaschelli
1 Reviews
unknown

Monte Cristo Breakfast Sandwich

Recipe courtesy of Alex Guarnaschelli
9 Reviews
unknown

Melted Coffee Ice Cream Latte

Recipe courtesy of Alex Guarnaschelli
1 Reviews
unknown

Mixed Greens with Oranges

Recipe courtesy of Alex Guarnaschelli
1 Reviews
I am an Italian American who grew up with a mother who would hand me a bowl of ricotta sprinkled with sugar as a snack. When I want to make a platter, I go down to Di Palo’s on Grand Street in Little Italy in Manhattan and I buy this assortment of cheeses and meats. Call them and find out for yourself! Ask for Lou or Sal…This is just my suggestion. This is a road map to get things going. More simply, mix your own favorite meats and cheeses. Make a platter with some thin slices of each meat (about 1/4 pound each) and a wedge (say 1/4 to 1/2 pound) of each cheese. Serve with my pickled butternut squash, charred or mixed peppers, cheese tortellini with mixed parsley sauce or pesto, olives, cherry tomatoes, crackers and bread.

My Favorite Salami and Cheese Platter

Recipe courtesy of Alex Guarnaschelli
5 Reviews
unknown

Midnight Chicken Salad

Recipe courtesy of Alex Guarnaschelli
16 Reviews
These are the pigs in a blanket of the Italian American appetizer world! I love a slightly creamy tomato sauce and the crisped breadcrumbs and cheese. 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.

Mozzarella Sticks with Creamy Tomato Sauce

Recipe courtesy of Alex Guarnaschelli
3 Reviews
I’m actually not a crêpe person but this creates a great moment of reminiscence for me. I worked in Paris restaurants for a number of years. When I’d go for a walk between lunch and dinner services, there were always crêpes cooking on street corners and in open markets. I always liked the ham and cheese ones because they felt like a French version of a grilled cheese in a diner – the ultimate street food. Here, I cheat and make it with store-bought crêpes to make this super easy. You can make a batch of the cheese sauce ahead and warm it up inside folded crêpes. I have also eaten it folded in flour tortillas….

My Favorite Crêpe with Perfectly Salty Ham and Cheese Sauce

Recipe courtesy of Alex Guarnaschelli
8 Reviews
unknown

My Cannoli Filling Rum Cake

Recipe courtesy of Alex Guarnaschelli
34 Reviews
While my mother dabbled in French pâtés, Indian food, and American cakes of all kinds, my father found his true passion in Chinese food. He still has a special kitchen cabinet filled with various soy sauces, vinegars, and spices. When he cooks, every inch of the kitchen is covered in small bowls with all the prep. This dish remains, by far, my favorite -- and requires the fewest bowls. The cornstarch creates a great crispy layer on the chicken, and the tang of the lemon and ginger makes it addictive.

My Dad's Lemon Chicken

Recipe courtesy of Alex Guarnaschelli
1 Reviews
Artichokes are like that complicated friend you’ve known forever. You wonder if they are worth it, but in the end, you are always happy you took the chance. Artichokes can be steamed whole, as is. You can tear off the leaves and dunk and eat. Then, scoop out the haylike "choke" and eat the heart beneath. You can also do this slightly more elaborate preparation and reap the rewards. Serve these with a mustardy or balsamic dressing for variety. My favorite way is this recipe below. The lemon and onions in the sauce take me straight to a bustling French brasserie with a glass of super dry white wine and dreams of the roasted chicken entrée that follows this delightful appetizer.

Artichokes with Lemony Dipping Sauce

Recipe courtesy of Alex Guarnaschelli
7 Reviews
unknown

All-Purpose, Foolproof Pickle Brine

Recipe courtesy of Alex Guarnaschelli
17 Reviews
This phyllo roll is a great way to marry prosciutto and a green vegetable into a satisfying cocktail party snack that goes with any drink and any setting. I'd love to take credit, but I learned about this at Restaurant Daniel many moons ago. You can sub thinly sliced provolone for the prosciutto to avoid using meat, but be advised that sometimes cheese tends to “weep” from the rolls as they bake. Make the rolls in advance and store, unbaked, in the freezer. Defrost slightly and bake the rolls as you need them. They're a great freezer item to have up your sleeve.

Asparagus and Prosciutto in Phyllo

Recipe courtesy of Alex Guarnaschelli
3 Reviews

Apple Brown Betty

Recipe courtesy of Alex Guarnaschelli
"The combination of bright citrus with salty caviar is so simple and fun to serve around the holidays," says Alex.

Angel Hair Pasta with Caviar and Lemon

Recipe courtesy of Alex Guarnaschelli
8 Reviews
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