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Alex Guarnaschelli

Iron Chef and Food Network Celebrity Chef

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    Foraging

    Meyer Lemons

    March 13, 2013 / by Alex Guarnaschelli / Leave a Comment

    This is definitely a splurge compared to a regular lemon. A cross between a mandarin orange and an ordinary lemon, Meyer lemons have a more complex, sweet flavor and less acid than regular lemons. I love the zest and flesh so we get a lot out of one lemon! Use a microplane grater to shave the top …

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    Black Radish

    March 13, 2013 / by Alex Guarnaschelli / Leave a Comment

    There’s something compelling about a black radish. It almost looks as if the exterior has been rubbed with coal. For a few years now, I have bought these radishes at the market and peeled and sliced them into a variety of preparations. The radish is surprisingly meaty and very radishy. They’re not …

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    Kabocha Squash

    March 13, 2013 / by Alex Guarnaschelli / Leave a Comment

    This little round green squash is a powerhouse of flavor and texture. Sometimes it takes a long time to cook despite its small size. I like to fully roast the flesh and then add it to some roasted Butternut squash for an excellent marriage of two flavors. The Kabocha is firm and usually quite sweet. …

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    Twitter

    alex guarnaschelli
    alex guarnaschelli @guarnaschelli
    5 hours ago
    I am a listening to Tony Romo excitedly and passionately commentate as if he’s on the football field type of football fan https://t.co/Ld8GSUULGF
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    alex guarnaschelli
    alex guarnaschelli @guarnaschelli
    5 hours ago
    Tony Romo is exciting to listen to. He’s got that practical experience and passion for the game.
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    guarnaschelli

    Sfogliatella. Crispy beyond ricotta-filled slight Sfogliatella.  Crispy beyond ricotta-filled slightly lemony Italian pastry— bestill my heart.
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    Alex Guarnaschelli

    Alex Guarnaschelli
    Alex Guarnaschelli11 hours ago
    Sfogliatella. Crispy beyond ricotta-filled slightly lemony Italian pastry— bestill my heart.
    Alex Guarnaschelli
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