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Alex Guarnaschelli is in New York, United States.

2 weeks ago

Alex Guarnaschelli
I always tell myself this truth: having Ava made my life worth it. This is a pic of the OG mom, my mom, who loved this song (though she could never remember any lyrics or who sang it) and who loved to distractedly daydream wherever she was. There are foster moms, dog moms, cat moms, military moms, step moms, grand moms....All the ladies today, even the ones in the way back, take a bow and have a slice of cake...it's your day. ... See MoreSee Less

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Alex Guarnaschelli is in New York, United States.

2 weeks ago

Alex Guarnaschelli
@katieleebiegel is serving me her grandma's special and sentimental tomato dumpling soup. What am I thinking? How am I not going to devour all of this! Join us at 11 AM EST on "The Kitchen" @foodnetwork while we explore grandmas recipes! ... See MoreSee Less

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Alex Guarnaschelli

2 weeks ago

Alex Guarnaschelli
The simplest cartoons, sometimes they take a second to make sense, make me snarf my morning coffee The New Yorker ... See MoreSee Less

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Alex Guarnaschelli is in New York, United States.

3 weeks ago

Alex Guarnaschelli
Join us today on @foodnetwork at 11 AM EST on "The Kitchen"! I am making a Mushroom, Spinach & Cheese Quesadilla with Avocado Salsa that I stole from my daughter Ava 😹😹😹 Quesadilla:4-6 tablespoons-extra-virgin olive oil2 large Portobello mushrooms,cut 1/4-inch slices20 medium Cremini mushrooms, quartered8-10 medium Shiitakes, stemmed, quartered 3 medium shallots, mincedKosher salt3 tablespoons pumpkin seeds½-pound spinach leavesZest & juice from 1 large lime6 flour tortillas1-1/2 cups Monterey Jack cheese, grated Salsa:4 scallions, stemmed, coarsely chopped2 medium tomatillos, halved1 small clove garlic, halved12-14 sprigs cilantro, coarsely chopped1 small avocado, peeled and pitted½-small jalapeno, seeded, coarsely chopped½-teaspoon CayenneKosher salt1.Preheat oven to 375˚F.2. Drizzle 2 tablespoons olive oil on a sheet pan with parchment. Arrange mushrooms & sprinkle with shallots, salt, pepper & 2 tablespoons water. Roast until tender, 15-20 minutes. Sprinkle with pumpkin seeds.3. In a large sauté pan, heat 1 tablespoon oil over medium heat. When oil smokes, add spinach & shut off heat. Season with salt & cook 1-2 minutes, transfer to a baking sheet & grate lime zest over it.4.Cut a straight line halfway into middle of first tortilla. Spread cheese on upper left quarter. Spread mushrooms on upper right quarter. Spread cheese on lower right quarter & spinach on lower left.  Work clockwise, folding upper left over upper right. Fold upper to bottom right & then lower left. Repeat with all tortillas. Arrange in a single layer on baking sheet. Top with another baking sheet & refrigerate 30 minutes-6 hours.4. In blender, blend scallions, tomatillos, avocado, garlic, cilantro, jalapeno, cayenne & pinch salt. Season with lime zest & juice. Want spicier? Add more Jalapeno, especially seeds!5. In a large sauté pan heat 1 tablespoon of oil until it smokes. Add 3 quesadillas, side-by-side, brown on first side, 2-3 minutes. Flip on second side, cook 2-3 minutes & place in oven 5-8 minutes. Repeat. 6. Arrange quesadillas on platter & serve salsa on side with lime wedges, sour cream & hot sauce. ... See MoreSee Less

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