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Alex Guarnaschelli’s Crispy, Buttery Potato Galette

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

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.

In this recipe, there is some extra busywork to make these crisped orange peels. If you want to save time, simply add some orange sections and zest at the last minute instead. Want to make it spicy, add red pepper flakes to the stir-fry. Serve my version of this Chinese-American dish over a bowl of steamed jasmine rice…

Get Grandma Guarnaschelli's Lasagna Appetizer Recipe from Food Network

Get Fried Chicken Recipe from Food Network

I love the flavor of cornmeal. The ginger and golden raisins are little tangy notes that bring out the flavor of the cornmeal in the scones themselves. The cream and butter give the scones moisture but makes them light at the same time. These scones can go sweet or savory. Reduce the sugar by half and fold in some roasted corn and thinly sliced jalapeño to take this recipe in another great direction. You can even sub mustard powder for the ground ginger to make it more savory. This makes a…

Alex makes her grandmother's recipe for a classic lasagna with homemade meatballs.

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…

This classic green bean casserole recipe, made with green beans, mushrooms, and a cream sauce, is a Thanksgiving tradition.

My father would make this super spicy chicken dish (“Hacked Chicken”) where the chicken was gently poached without seasonings and then topped with a super spicy sauce. I always loved that dish; the chicken was like a blank canvas and this jarringly spicy topping just woke it up. In college, I created this dorm room hybrid, bulking it up for my roommates with a pound of pasta, and I randomly added hoisin sauce (because I had a jar of it). The dish looks to recreate that contrast of something…

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!

This preparation is classic for a reason. Obviously, spinach is the usual green recruited for this dish, but I love using tender kale in its place. You can make in advance, then simply warm with the breadcrumbs and top with lemon juice just before serving. This should have a baked feeling, so the oven time is important to achieve the classic "steakhouse side dish" effect.

Get Soubise Sauce Recipe from Food Network

Get My Mother's Marinara Sauce Recipe from Food Network

Food Network star and cooking-show judge Alex Guarnaschelli told us about her favorite vegan recipes, time-saving tips, and her partnership with ZENB.

Classic Penne Arrabiata by Alex Guarnaschelli

Get Chermoula Chicken Drumsticks with Sweet Potatoes Recipe from Food Network

Alex Guarnaschelli’s Pork Meatballs. Discover our recipe rated 4.4/5 by 20 members.