Alexandra Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to share her down-to-earth recipes in Alex’s Day Off premiering Sunday, October 18th at 9:30am ET/PT. Alex shows how cooking her personal and playful style of American, French and Italian fare can be elegant and approachable, with a side of sass. Viewers will enjoy mouth-watering dishes like Mussels on the Grill; Roasted Pork Loin with Brussels Sprouts, Shallots and Garlic; Bibb, Radish and Grape Salad with Bacon Dressing; and Homemade Doughnuts with Cinnamon Sugar and Hot Blueberry Jam.


Premieres: Sunday, October 18th at 9:30am ET/PT – SERIES PREMIERE!

“Early Morning Breakfast”

Alex transforms favorite morning dishes as she prepares Spice-Rubbed Bacon with Fried Eggs and Toast “Soldiers” paired with Cheese Fondue Hashbrowns and Homemade Doughnuts with Cinnamon Sugar and Hot Blueberry Jam. For drinks, Alex’s Muddled Screwdrivers complete the perfect early-morning menu.


Premiering Sunday, October 25th at 9:30am ET/PT

“Dinner with Friends”

Alex makes dinner for a group of friends easy with her Roasted Pork Loin with Brussels Sprouts, Shallots, and Garlic.  Gooey Pressed Cheese Sandwiches, a Salad of Wilted Winter Greens and simple but beautiful Roasted Pears with Dulce de Leche and Shaved Chocolate dessert finishes the meal.


Premiering Sunday, November 1st at 9:30am ET/PT

“Dinner on the Grill”

Alex makes indoor grilling easy with her Mussels on the Grill, Chicken on the Grill with Harissa Dressing and Grilled Radicchio with Pickled Shallots. To finish, her Quick Grape Spritzer adds a refreshing complement to the dinner.

Premiering Sunday, November 8th at 9:30am ET/PT

“Childhood Tastes”

Alex relives her childhood with some of her favorite recipes, including Steak “Diane” with Salt-Baked Potatoes and a side dish of Brown Sugared Carrots. The delicious Chocolate Ricotta Pudding dessert finishes on a sweet note.



Not surprising for the daughter of an esteemed cookbook editor, Chef Alexandra Guarnaschelli spent her childhood surrounded by food. After graduating from Barnard College in 1991, Guarnaschelli began working under acclaimed American chef, Larry Forgione. Encouraged by Forgione, Guarnaschelli moved to France to study at La Varenne Culinary School in Burgundy. After school, she began a four year stint at the Michelin three-star restaurant Guy Savoy and was promoted to sous chef at La Butte Chaillot, another Savoy establishment.  After seven successful years in France, Guarnaschelli returned stateside, joining the venerable Daniel Boulud at restaurant Daniel, to become sous chef at the Manhattan standard. Guarnaschelli moved to Los Angeles for two years and worked at the acclaimed Patina restaurant in West Hollywood. In 2003, Guarnaschelli become the executive chef at Butter Restaurant in New York, where she creates an eclectic American and green market-inspired menu. Chef Guarnaschelli has previously appeared on Food Network as both a challenger and a judge on the hit series Iron Chef America and as the host of The Cooking Loft. She is now a reoccurring judge on the popular primetime series, Chopped.

%d bloggers like this: