The kitchen food network recipes alex guarnaschelli

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…

Alex Guarnaschelli’s Crispy, Buttery Potato Galette

This is my classic go-to dressing and makes just enough for a nice salad. I love it most with red wine or balsamic vinegar. You can also easily double or triple this recipe if you need a larger amount. Heartier greens like romaine and iceberg need more dressing. More delicate greens like arugula need less.

I have a memory of my neighborhood butcher (yes, we had one where I was growing up in Midtown Manhattan!). His name was Rudy. Rudy would come over, give the meat to my mother, and sit in her kitchen sipping coffee while she cooked. I think back on these memories and wonder if my mom didn’t half see her home kitchen as a part-time restaurant for people to sit in. This is such an opulent dish and takes a long time to cook, but the meat brings so much richness to the sauce. There is no better…

Weird, but why not?

Our 5 favorite Alex Guarnaschelli recipes range from St. Louis ribs and osso bucco to strawberry ice cream pie. @guarnaschelli #ribs #icecream #ossobucco #lasagne

10 Recipes Every Alex Guarnaschelli Fan Should Master from Food Network

This recipe has a few moving parts: a rub for the meat, a sauce for flavor and a honey glaze to make them sticky. To eat these properly, you need a stack of napkins and a cold draft beer or an ice-cold soda where the bubbles go up your nose on that first sip. I use "St. Louis style" ribs, which is a butcher's cut where cartilage and rib tips are removed for even cooking. You can absolutely grill the ribs and finish cooking them in the oven. You can roast them and then run under the broiler…

"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables…

The classic iceberg salad is always a welcome piece of Americana. You can even put the iceberg in the freezer for 30 minutes before serving to make it extra cold. So juicy. Hydrating. American. I love it. The combination here of tangy buttermilk dressing, juicy lettuce, pickled onions and crispy chickpeas is not your average chopped iceberg salad. Great textures and tastes!