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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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    alex guarnaschelli
    alex guarnaschelli @guarnaschelli
    5 minutes ago
    Unsponsored recommendation: La Cave de L'Abbe Rous Banyuls French Wine Vinegar https://t.co/4bXmxsxwmp
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    alex guarnaschelli
    alex guarnaschelli @guarnaschelli
    4 hours ago
    Watching my daughter cook some strips of smoky, thick cut bacon. I’m almost alarmed by how happy and focused she is. She looks like a young cook. Cracking eggs into a bowl. Rummaging around for some bread. She reminds me to stay connected to the joy of cooking.
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