Sides

Sticky Rice with Mango - Alex Guarnaschelli

Sticky Rice with Mango

This recipe is really two parts: cooking the rice so it’s sticky and making the sauce a delicious glue to pull it all together, taste and texture both. The mango

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Macaroni and Cheese - Alex Guarnaschelli

Macaroni and Cheese

I’ve always felt that a roux dulls the other flavors and almost clashes with the floury nature of the macaroni itself. Dijon and a splash of Tabasco add some heat,

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Bérnaise Sauce - Alex Guarnaschelli

Bérnaise Sauce

It’s all about finding that fluffy, sweet spot between raw, undercooked eggs and overcooked scrambled eggs; the sauce lives in the middle of these two extremes. I love the acidity

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Twice-Baked Potato Casserole - Alex Guarnaschelli

Twice-Baked Potato Casserole

You can take the bacon away for the vegetarians and add on prosciutto or pancetta for the meat lovers. I like to time the eggs and bacon so they arrive

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Biscuits - Alex Guarnaschelli

Biscuits

What is it about the smell of baked goods that turns us into homing pigeons? It was like I could feel they were ready all the way over in the

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Onion and Red Wine Jam - Alex Guarnaschelli

Onion and Red Wine Jam

It is equally good on shrimp or a meaty fish. It can also sit in the fridge and be recruited to perk up roasted vegetables. A spoonful in a salad

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Tasty Dill Bread - Alex Guarnaschelli

Tasty Dill Bread

As far as I’m concerned, this flavor profile is hard to pair with other foods. Dill in chicken soup? When there is too much, I find it overpowers the chicken

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Creamed Lacinato Kale - Alex Guarnaschelli

Creamed Lacinato Kale

You can make in advance and simply warm with the breadcrumbs and top with lemon juice just before served. This should have a cooked and baked feeling so the oven

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Pecorino and Rosemary Popcorn - Alex Guarnaschelli

Pecorino and Rosemary Popcorn

You could substitute fried sage or thyme here too. Any hearty herb would do. Don’t buy aged cheese. A nice salty Pecorino or even Parmigiano Reggiano is great. The olive

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Fried Zucchini - Alex Guarnaschelli

Fried Zucchini

This dish is designed like a vegetarian version of “Fritto Misto” with the lemons and herbs rounding out the flavors and textures. I like oregano and parsley the most here

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Mash Potatoes - Alex Guarnaschelli

Mash Potatoes

Because at Thanksgiving, mashed potatoes, gravy and cranberry sauce are three “sauces” for the turkey. Leftover mashed potatoes warmed in the oven and slid into the layers of a turkey

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Green Bean Casserole - Alex Guarnaschelli

Green Bean Casserole

Oddly, this is a dish my mother NEVER made when I was growing up. I think I tasted it for the first time when I was about 30 years old.

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