Alex Guarnaschelli Shares Exciting Details About Her New Cookbook And More

Food Network’s beloved chef, Alex Guarnaschelli, is getting ready to unveil her latest project — Cook It Up, a cookbook co-authored with her daughter, Ava Clark! In an exclusive chat with Closer, Guarnaschelli opened up about collaborating with her talented young chef and preparing for the upcoming Flavors Of The Open event. This prestigious culinary showcase will take place at the USTA Billie Jean King National Tennis Center in Queens on August 24, featuring dishes crafted by some of the world’s top chefs.

What drew you back to Flavors Of The Open this year? And what delicious creations can we expect from you?

“I’m thrilled to be bringing one of my signature dishes straight from my restaurant menu to this year’s fair. This event offers a fantastic opportunity for both the public and the press to get a sneak peek at all the mouthwatering offerings that will grace the U.S. Open. It’s a celebration of flavor, creativity, and culinary excellence.”

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Tickets and additional details for the Flavors Of The Open event can be found here.

What are your go-to stress-free dishes to whip up during the summer?

When it comes to summer cooking, I lean into fresh, seasonal ingredients like tomatoes and corn. Roasted corn salads, oven-dried tomatoes, or even a simple stuffed tomato with ground meat can transform any meal into something special. Street corn rolled in cheese is another crowd-pleaser. These dishes not only save time but also allow the natural flavors of summer produce to shine. Don’t forget about watermelon and cantaloupe — they’re perfect for purées, cocktails, or even desserts. Summer cooking is all about keeping it light and effortless while still delivering big flavor.”

What are three essential ingredients you recommend everyone keeps in their pantry?

“Chickpeas are a game-changer. They’re versatile, protein-packed, and can elevate any dish, whether it’s a hearty stew or a creamy spread. Canned tuna or anchovies add a rich, umami kick to everything from salads to sandwiches. And let’s not forget shelf-stable chicken or beef broth. It’s your secret weapon for quick soups, stews, or slow-cooked greens. These staples make it easy to whip up something delicious even on the busiest days.”

Let’s talk about your new cookbook, Cook It Up, which you created with your daughter, Ava. Tell us more!

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“Cook It Up is set to launch this September, and it’s been an incredible journey. Ava and I often cook side by side, what we call ‘parallel play.’ We might not always collaborate directly, but there’s something magical about creating together in the same space. Some recipes in the book are entirely Ava’s, while others are mine. Sharing our creations with each other was eye-opening and helped us discover the family traditions that naturally wove their way into the pages of this book.”

Does Ava dream of having her own Food Network show someday?

“Not that I’ve noticed. Ava has a genuine love for food and cooking, and for me, that’s more than enough. I’m not pushing her in any direction; I just want her to enjoy the process and find her own path.”

How frequently do you and Ava experiment with new recipes?

“We’re not always experimenting in the traditional sense. Instead, we often find inspiration in seasonal ingredients or just go with what we’re craving that day. Ava loves the variety and freshness that different ingredients bring to the table, and that’s something I cherish about our time together in the kitchen.”

What’s the most fulfilling part of being a mom?

“There’s nothing quite like watching your child grow in confidence. Seeing Ava tackle challenges with belief in her abilities is incredibly rewarding. It’s a reminder of how much growth happens when you trust yourself and practice consistently.”

What exciting adventures or projects are on the horizon for you?

“Ava and I are dreaming of a trip to Vienna for Christmas. We’ve always wanted to experience the festive traditions there. Of course, we’re also hoping to visit Texas for some unforgettable barbecue. There’s always something new to explore, whether it’s through travel or cooking.”

What advice would you give to aspiring chefs?

“The key is practice. Start cooking, and don’t stop. The more you cook, the better you’ll become. It’s about building skills, learning techniques, and finding your own style. Passion and persistence will take you far.”

Could you share a Labor Day recipe that’s perfect for entertaining guests?

“Absolutely! Here’s a classic recipe that’s sure to impress: My Mother’s Chicken with Barbecue Sauce and Simple Corn on the Cob.”

My Mother’s Chicken with Barbecue Sauce and Simple Corn on the Cob

This dish is inspired by my mom’s recipe, which she would let simmer on the stove for hours. The aroma would evolve from a sharp vinegar scent to a warm, comforting blend of ginger, spices, and lemon. It’s a recipe that evokes memories and brings people together. Plus, it’s versatile enough to work with chicken, pork, vegetables, or even shrimp.

Shopping tip: Always check the freshness of your corn by pulling back the silk and inspecting the kernels. They should be plump and firm for the best flavor and texture.

Ingredients:

3 cups ketchup

2 cups apple cider vinegar

½ cup Worcestershire sauce

½ cup low-sodium soy sauce

2 cups dark brown sugar

2 tablespoons dry mustard

2 tablespoons Dijon mustard

½ cup chili powder

1 large knob fresh ginger, cut into ¼-inch rounds

6 large cloves garlic, sliced thin or pressed

1 large lemon, cut into ½-inch slices

4 pounds chicken parts, a mix of light and dark meat, all similar in size

Kosher salt

Prep time: 15 minutes

Cook time: 1 hour (inactive)

Yield: 4-6 servings

1. Make the sauce: Combine all ingredients except chicken in a large pot. Whisk to blend. Bring to a simmer over medium heat, then add ginger, garlic, and lemon slices. Let it simmer for 20-25 minutes until the vinegar mellows slightly. Cool.
2. Preheat the oven to 350