Guarnaschelli-Alex
logo overlay fn large - Guarnaschelli, Alex

Alex Guarnaschelli

Biography

As the daughter of esteemed cookbook editor Maria Guarnaschelli, Alex spent her childhood surrounded by food. Guarnaschelli ate from whatever book her mother was working on…

In 2003, Guarnaschelli became executive chef at Butter Restaurant, where she creates her own American and green market-inspired menu. She also presides over the wine list which has won a Wine Spectator Award six years straight. Guarnaschelli also taught at Institute of Culinary Education for 6 years and is a member of their Advisory Council.

Guarnaschelli has many national television appearances: Good Morning America, The Today Show and Late... READ MORE

As the daughter of esteemed cookbook editor Maria Guarnaschelli, Alex spent her childhood surrounded by food. Guarnaschelli ate from whatever book her mother was working on…

In 2003, Guarnaschelli became executive chef at Butter Restaurant, where she creates her own American and green market-inspired menu. She also presides over the wine list which has won a Wine Spectator Award six years straight. Guarnaschelli also taught at Institute of Culinary Education for 6 years and is a member of their Advisory Council.

Guarnaschelli has many national television appearances: Good Morning America, The Today Show and Late Night with Seth Meyers. She has also appeared on Dr. Oz and The CBS Morning Show. She has been featured in The New York, Time Out, Food and Wine, Saveur and People.

Guarnaschelli completed 3 seasons of Alex’s Day Off, a show produced by Bobby Flay, airing on Food Network. She also is a regular judge on the highest rated popular Food Network primetime series show Chopped and emerged the victor on The Next Iron Chef: Redemption and is an Iron Chef as a result. She also appears regularly on Iron Chef Gauntlet and Iron Chef America. Guarnaschelli also recently won a Guy’s Grocery Games tournament netting $40,000 for her favorite charity, Alex’s Lemonade Stand. She was also a co-host on Guy Fieri’s acclaimed show Guy’s Big Project. Additionally, she is a regular on the hit show Beat Bobby Flay and Food Network Star as well as on Cooking Channel on The Best Thing I Ever Ate. 

Guarnaschelli is also trying her hand at digital shows by solo hosting Star Salvation, the web companion to Food Network Star and has her own digital show Fix Me a Plate on the Food Network Facebook page and YouTube. The show already has a few million views and counting!

Guarnaschelli is a member of the Southern Foodways Alliance, Chef’s Collaborative and Les Dames d’Escoffier. She works to help a number of charities, especially Wellness in the Schools, Share Our Strength, Alex’s Lemonade Stand and SHARE.

Guarnaschelli has also contributed writing to Saveur, Wine Enthusiast, Food and Wine Magazine and Food Network Magazine. Her first cookbook, a New York Times bestseller, Old School Comfort Food, came out in the fall of 2013, published by Clarkson Potter. Her second book, The Home Cook has already doubled the sales of her first in half the time! It was nominated for an IACP award.

READ LESS
What is your favorite NYC restaurant? And what is your go-to dish? Via Carota Smoked Ricotta Ravioli What is your ultimate meal? A grilled American Cheese sandwich on white bread What three things are always in your pantry? Dijon mustard Lemons Red wine vinegar If you weren't a chef, what would you be? A NASCAR driver If you could cook with anyone, who would that be? Anne Sophie Pic What’s your favorite NYCWFF memory? Watching the fans at The Chopped Event! Amazing crowd

Simple Chocolate Chip Cake with Chocolate Glaze

Ingredients:

The cake:
6 tablespoons unsalted butter
2/3 cup sugar
1 teaspoon vanilla
½ teaspoon kosher salt
1 cup heavy cream
1 large egg
11/2 cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
1 cup semi-sweet chocolate chips

The glaze:
8 ounces semi-sweet chocolate chips
¾ cup heavy cream

Equipment: One 9 by 5-inch loaf pan
Servings: 8-10

Instructions:

  • Preheat oven to 350 F. Use 1 tablespoon of the butter to liberally grease the bottom and sides of the cake pan.
  • Make the cake batter: In a small pot, melt the remaining 5 tablespoons butter gently over low heat. Meanwhile, in a medium bowl, whisk together the sugar, vanilla, salt sour cream and the egg. Use a fine mesh sieve to sift the flour, baking powder and baking soda over the wet ingredients. Use a rubber spatula to gently fold the flour into the batter. Do not over mix. It will only toughen the texture of the cake. Stir in the chocolate chips and pour the batter in an even layer into the cake pan.
  • Bake the cake: Place the pan in the center of the oven and bake until a cake tester or toothpick comes out clean when inserted in the center, 40-45 minutes. Allow the cake to cool for a few minutes before tracing the edges if the pan with a small knife and unmolding it onto a serving platter.

  • Make the glaze and finish the cake: In a small, heatproof bowl, melt the chocolate over a pot of simmering water (a double boiler). In a small saucepan, gently heat the cream over low heat and set aside. When the chocolate has melted, remove from the heat and allow the cream and chocolate to “rest” for 5 minutes. Then, gently stir them together. Pour the chocolate glaze over the top.