Cook with Me: More Than 150 Recipes for the Home Cook by Alex Guarnaschelli

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Notes about Recipes in this book

  • Chicken paprikash's tomatoey cousin

    • Jane on April 16, 2021

      Rather one note and boring - there wasn't much depth of flavor. Or maybe I just don't like paprikash. For leftovers I shredded the chicken breast into the sauce and that was a bit better. I will confess I used boneless skinless chicken breasts rather than her skin-on and bone-in. Although that may make some difference I don't feel inclined to find out.

  • Tomato and gingery coconut milk chicken

    • Jane on April 16, 2021

      This was ok though I found the cinnamon flavor a bit forward. I would rather make a real curry than this, which feels like a European version of a curry.

  • Exceptional scrambled eggs

    • SheilaS on September 01, 2021

      The amount of salt called for in this recipe must be an error - a full teaspoon of kosher salt plus a teaspoon of low-sodium soy sauce per serving. That's 2450 mg sodium, more than guidelines advise for a full day's intake. I went with ~ 1/8 tsp salt plus the soy sauce and found the eggs pleasantly salty. The soy sauce adds good flavor but also an unpleasant khaki color to the eggs. I found the color really off-putting. They taste fine but eeeew! Not a repeater for me.

    • BeckyLeJ on October 16, 2020

      I never thought to add soy sauce to scrambled eggs!

  • French toast egg-in-the-hole

    • SheilaS on September 07, 2021

      I really like the sweet/savory flavors of Dijon mustard, ginger and maple syrup in the French toast. 2 tsp of salt is a lot for 4 slices of bread so I reduced that to my taste and used just a pinch in the egg/milk mix which was perfect to let the finishing sprinkle of Maldon salt stand out. I tried a little maple syrup and it's great on the toast but I'm not crazy about syrup on my eggs so I didn't add more.

  • My mother's chicken with barbecue sauce

    • southerncooker on November 23, 2020

      Most of the family including me were not big fans of this bbq sauce. It made a ton and I mayby used half. Son in law did love. For the rest of us it was just ok.

    • dgiles on August 27, 2021

      I really like this recipe. I liked the sauce (which I pulled out pen and paper to figure out how to cut down by 3/4 for two bone-in thighs and one boneless breast) and I particularly like the cooking method. Dunking the chicken pieces in the sauce makes so much more sense than just brushing it on.

  • Juicy chilled cucumber, olive, and feta salad

    • southerncooker on November 08, 2020

      Our family loved this one.

    • BeckyLeJ on October 16, 2020

      This is such a good salad! It’s crunchy and salty and a great highlight for cucumbers!

  • Iceberg giardiniera

    • southerncooker on November 23, 2020

      While I'd like to try the homemade Giardiniera sometime, this time I used storebought. We loved this, especially the dressing. The only problem, it was hard to eat. Next time we will try chopping the lettuce first or maybe try on different types of lettuce.

  • Spinach salad with soy-ginger dressing

    • southerncooker on November 01, 2020

      Loved this salad and the dressing.

  • Eggless Caesar salad

    • southerncooker on October 29, 2020

      Even picky hubby loved this one. I used romanie from my farm share.

  • Beef and roasted poblano empanadas

    • darcie_b on April 01, 2021

      This recipe makes a generous amount of dough so you could probably make a little more filling if you are so inclined. I substituted Anaheim for the poblano and mascarpone for the cream cheese and thought the flavor was still top notch. My husband has already asked when I'm going to make these again.

    • averythingcooks on August 09, 2021

      So I did deviate here (& in one major way) so I'll mostly comment on the filling. I used a mix of chorizo sausage & grd beef and I have jarred roasted poblanos right now so I chopped up a handful and stirred them in. We really liked this mixture but when forming the empanada, I also added a handful of grated cheddar to each. I made her dough but where I really deviated was that it chilled far longer than suggested (ie only 4 hours?) AND I cooked these in the air fryer (based on the directions from a different recipe). Overall we were happy, but I will try a different dough with this filling next time.

  • Roasted broccoli with garlic and tamari

    • twoyolks on November 06, 2021

      Cooking the broccoli in halves was just strange. The tamari sauce was too strong and didn't compliment the broccoli well.

  • Twice-baked honeynut squash with brown butter and orange

    • twoyolks on November 04, 2021

      This was decidedly average.

  • Classic chicken Parmesan

    • rmardel on September 19, 2021

      I thought this was quite good. I used Alex's sauce recipe and found it added a nice dimension to the dish that is not always found in versions with simpler sauces. I also liked the proportion of chicken, cheese, and sauce. It reminded me of some of the best of the platters of chicken parm we would get at gatherings of neighbors and friends when I lived in NY. The only differences I made were using gluten-free bread crumbs and goat mozzarella due to dietary restrictions of family members. Both held up well and I don't think those who were neither gluten- nor dairy-restricted noticed; at least everything disappeared and people were trying to scrape off the bits at the edges of the pan. I needed a new dish to take to potlucks and similar gatherings. I think I found it.

    • jdjd99 on March 07, 2021

      This recipe calls for equal amounts mozzarella and chicken (1.5 lbs)! I used 4 chicken breasts totaling a little over 3 pounds and 1 pound of mozzarella. It was plenty cheesy and the other amounts for breading and sauce worked fine. It was delicious.

  • Homemade tomato sauce

    • rmardel on September 19, 2021

      I cooked this for the Chicken Parmesan recipe on the previous page. I am used to using carrots to sweeten tomato sauce, but I had doubts about using both the carrots and sugar; I was pleasantly surprised. This is a nice savory sauce with a good balance of sweetness and heat. Oops. The slight heat might be because I accidentally doubled the amount of dried red pepper flakes. I used Aleppo pepper which is not particularly spicy though. I also did not purchase canned whole tomatoes but used my own home canned crushed tomatoes in an equal volume. I also used quarter rings of onion instead of half rings and I am very happy with that decision. All in all this is a very good sauce and it is different enough from my other basic sauces that I will make it again, and probably keep some in the freezer.

    • averythingcooks on June 07, 2021

      This was easy to put together (and to cut in 1/2) but with so many onions & carrots, by the time I added the tomatoes it didn't seem very "tomatoey". I added some extra passata and after a longer simmer, I ran the immersion blender through it to make it a little smoother. With lots of garlic and fresh basil, it is a very tasty sauce - some destined for dinner (stuffed shells) and the rest for the freezer.

  • Juicy carrot soup

    • rmardel on September 14, 2021

      This recipe delivers far more than its apparent simplicity would indicate. The addition of olive oil into the blended juices creates a light but rich emulsion with a satisfying mouthfeel. The combination of the soup plus the garnishes is cool and refreshing. Guarnaschelli recommends jalapeños and jicama, but I was unable to find jicama so subbed in Asian pear. I would think that Yacon would also work nicely. Also my jalapeños were not at their best so I combined them with an aji Amarillo and pickled Fresno chiles, which created a subtle play of sweet, peppery tartness on the tongue. This would work well as a first course as it is both light and stimulates the appetite.

  • Thousand Island tomato and bacon salad

    • rmardel on November 25, 2021

      Didn't really like this version of Thousand Island dressing, and it made a rather large batch. I turned the leftover dressing into a version of remoulade; much better.

    • pattyatbryce on September 07, 2021

      Good. I'm not sure what Thousand Island is supposed to taste like (other than Kraft), but it was a nice change. My husband said the bacon overwhelmed.

    • BeckyLeJ on October 16, 2020

      Yum! I love this salad dressing!

  • Peach crisp with chamomile

    • rmardel on September 12, 2021

      I was intrigued by the use of dark brown sugar, molasses, and chamomile in this peach crisp recipe and thought I would give it a try. The final crisp is quite sweet but also with a lovely subtle boost from the way the floral flavor of the chamomile combines with the slight bitterness of the blackstrap molasses. That said, I still thought the sweetness could use some added complexity. I found that the apricot jam did nothing for this dish, but that could in part be because my jam had little apricot flavor. I can see how a more fruit-forward preserve might round out the fruitiness. I served it with plain yogurt because I didn't think any more sweetness was needed, and it disappeared quickly. This is certainly different enough from my standard crisp that I would try it again although I do think I will experiment with the jam portion.

  • Spiced Negroni

    • rmardel on September 19, 2021

      The proportions for this recipe are not for a classic negroni. This is quite Campari dominant, and although I love Campari, this drink does not say negroni to me. I quite like the results when I used Guarnaschelli's spiced Campari in a classic negroni however. The cinnamon flavor really came through without negating the classic negroni taste. It was kind of like sipping one's negroni with a Red Hot hidden in one's cheek, and I have always been partial to Red Hots. For those who do not like cinnamon this is not recommended. I don't see that the powdered ginger adds anything, and I will leave it out the next time. The spiced Campari may become an Autumnal staple.

  • Italian chicken soup

    • Rachaelsb on March 23, 2021

      This was delicious!!! Nothing fancy or innovative-just pure delicious comfort food and great recipe to get there.

  • Goodfellas spaghetti and meatballs

    • Rachaelsb on March 15, 2021

      This was surprisingly delicious! I have prided myself for years on my tomato sauce and meatball recipe so to venture out and try something different...not something I would do. Loved this recipe! Meatballs are moist and yummy and sauce is rich, tomatoey and the onions add a great new dimension. Not sure this replaces my tried and true, but this was really good!!!!!

    • averythingcooks on June 19, 2021

      Having read through both the Goodfellas & Godfather recipes, I also mostly stuck with Goodfellas, with some borrowing of tomato paste (approx 1/2 the amt given)) and the red wine. Two keys re: Goodfellas are that I prefer my meatballs oven roasted (but underdone) before going in the sauce & I can't see making the sauce without onions. The result was a really delicious pasta dinner. The addition of sausage (Godfather) next time would likely result in the perfect meld (for us anyways) of these 2 recipes.

    • dgiles on March 28, 2021

      This is now my go-to tomato sauce. I borrowed two things from the Godfather recipe: a couple TBLS of tomato paste and a splash of red wine. Perfect.

  • Spatchcocked high-heat chicken with 20 garlic cloves

    • Rachaelsb on April 26, 2022

      Yum!! I’ve made Deb Perelman’s recipe many times, but like this a bit better; a bit more juicy and flavorful. I added Yukon potatoes to chicken and did spinach as my veggie.

  • Sheet pan pork chops with spicy Brussels sprouts

    • tarae1204 on November 13, 2020

      Thick cut bone-in chops came out juicy although they didn’t reach internal temp specified in recipe. I flipped them, and removed them from oven to finish cooking while they cooked. The Brussels sprouts would’ve over cooked, so I removed them before the pork chops. The spices on the sprouts were ok. The mustard balsamic sauce was perfectly simple and so nice with the pork. I used a fermented honey instead of balsamic.

  • Grilled brown sugar corn salad with scallions

    • averythingcooks on June 27, 2021

      This was a very tasty corn side dish. The dressing was perfect for us with a mix of tart, tangy & then sweet. I cut my green onions smaller & also added some chopped roasted red pepper. I used 2 cobs & scaled the dressing back by 1/2. I should have gone to 1/3 as there is lots leftover, but it will also work over greens. I would make this again for sure.

  • Brown butter-chocolate chunk cookies

    • averythingcooks on April 24, 2021

      This is my 1st recipe using browned butter (which I prepped in the microwave :) and I'm very happy with the results. These cookies are awesome...and there IS a discernable difference between these and the usual cookies I make. I actually used around 8 oz (not 11.5 oz) of chocolate - a mix of semisweet chips & coarsely chopped dark chocolate. I am positive the full amt would have been way too chocolately for us. My one ongoing issue is truly discerning between "appears underdone" vs actually "is underdone".

  • Spinach manicotti with lemon

    • pattyatbryce on April 25, 2021

      Fantastic on day 1. Doesn't reheat well. Flavor is great, but it is very, very rich.

    • BeckyLeJ on October 16, 2020

      Oh, I love this! So rich and creamy! This is a must for my make again list!

  • Grilled zucchini and charred pepper salad with mint vinaigrette

    • pattyatbryce on April 12, 2021

      Make it easy and just put all of the veg on the grill and toss in the dressing and finish. Fantastic!

  • Ninth Avenue childhood baked ziti

    • pattyatbryce on September 09, 2021

      Not a fan. Red sauce is a very personal preference and this wasn't it for me.

  • Tiramisu Swiss roll

    • pattyatbryce on April 12, 2021

      Great flavor. I failed on the roll. Make a trifle as a plan B and enjoy.

  • Cheese focaccia

    • Nkrieda78 on September 12, 2021

      This one isn’t for me, it turned out really dry.

  • Fried chicken cutlet sandwiches

    • dgiles on April 12, 2021

      Finally! A perfectly cooked chicken breast. Used a smallish one, pounded thin. This is a new favorite.

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  • ISBN 10 0593135083
  • ISBN 13 9780593135082
  • Linked ISBNs
  • Published Oct 13 2020
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Through 150 decadent and smart recipes, the Food Network icon explores how the relationships with her family have shaped her as a chef and home cook.

"This book is who I am now--it is a road map to who I am as a cook, parent, and daughter. These recipes are the evolution of me."

For Alex Guarnaschelli, cooking has never been just about getting dinner on the table. With a legendary cookbook-editor mother (Maria Guarnaschelli) and a food-obsessed father, the Food Network icon and Iron Chef has always been immersed in the culinary world. Now with a daughter of her own, food and cooking mean even more to her.

In Cook with Me, Alex charms readers with 150 honed, smart recipes complimented by insightful and heartfelt reflections. She shares dishes she grew up with, like her mom's classic roasted chicken with barbecue sauce, the Baked Ziti that she wishes she grew up with (she had to experience it first in a restaurant--her mom refused to make it!), her dad's steamed pork and rice dumplings, as well as the recipe for broccoli that encouraged her daughter to embrace and devour this divisive vegetable. You'll find two ways to make spaghetti and meatballs--Godfather-style and Goodfellas-style--as well as luscious desserts like a Blueberry Crumble inspired by the version her mom made during blueberry season every summer. Alex's passion for food and heritage sparkles in this deliciously poignant tribute to the food that defines a family.

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