Ashley Archer - The Chew Approved

HOW TO USE THIS BOOK:

Navigating through this cookbook is quick and easy! From any contents page, tap on a section or recipe name to be taken to the page you want. Any time a recipe is cross-referenced, you can jump right to that recipe by tapping on its name. Use the index or your devices search function to find exactly what youre looking for!

Title page:

Content Coordinator: Janet Arvelo

Researcher: Giselle Snyder

Food Photographer: Andrew Scrivani

Senior Food Stylist: Jackie Rothong

Food Stylists: Ian McNulty, Alexandra Utter

Assistant Food Stylist: Kelly Jenke

Prop Stylist: Soo-Jeong Kang

Cover host photographer: Lorenzo Bevilaqua/ABC

Photographer Credits:

Lorenzo Bevilaqua:

All photography unless otherwise noted American Broadcasting Companies, Inc.

FRONT COVER:

Host photograph by Lorenzo Bevilaqua/ABC.

Food photographs by Andrew Scrivani

Copyright 2016 Disney Enterprises, Inc.

All rights reserved. Published by Kingswell, an imprint of Disney Book Group. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without written permission from the publisher.

For information address Kingswell, 1101 Flower Street, Glendale, California 91201.

Editorial Director: Wendy Lefkon

Executive Editor: Laura Hopper

Designer: Gregory Wakabayashi / Welcome Enterprises, Inc., New York

ISBN 978-1-368-00551-7

We never thought of The Chew as just a TV show. It was always meant to be a group of friends on TV swapping recipes with a group of friends watching TV.

We have thrived on the idea that our fans know as many delicious dishes as the hosts. We have invited hundreds of viewers to stand bowl-to-bowl with our on-air family to share their prized edible heirlooms with us.

When the show is over each day, the food friendship continues online. The result is a treasure of viewer family recipes that have been tested and loved over lifetimes.

Thechew.com rattles with excitement whenever a new home-cooked hit makes it onto our Web pages. The recipe download numbers clearly inform us about whats a hit and whats a yawn. That tells us what you want to taste and treasure and put onto your own familys dinner table.

Sowe asked ourselves one quiet afternoon on the sunny back porch of The Chew Productions this: why not serve up the best of the homemade magic in one book and sprinkle some host-cooked favorites on the side? When we factored in the family traditions behind the meals, we realized its been hundreds of years in the making, so who are we to argue?

We hope youll give these a shot and tell us what you think. Feel free to join our little club of food-loving friends. Send us your own recipes; there is a solid chance you could wind up on-air or in our next book. At the very least, youre giving a much-loved gift from your well-fed family to ours.

Gordon Elliott , Executive Producer

Oh yeah, its breakfast time, my favorite meal of the day. Fry it, poach it, scramble it, drench it in hot maple syrup, or put it on a roll. I dont care what you do to it; I just want to eat it! Now, I try to be good during the week, which can be hard especially when our amazing viewers bring such crave-worthy creations to The Chews table. Typically, Monday through Friday, Im an oatmeal guy. Green juice works, too, paired alongside a protein-packed veggie frittata that helps me stay full throughout the day. But on the weekends, well thats when I go big, and then I go home and take a nap!

I get really excited about eggs Benedict, cinnamon rolls, or sticky buns. And if theres corned beef hash on a menu, forget about it! And heres a secret that my wife, Liz, and I discovered after many years in the restaurant business: if you call your first meal of the day brunch, you can have a cocktail and no one will judge you for it. After a meal like that, theres only one thing to doslip into my sweatpants and its back on the couch just in time for the next football, baseball, or basketball game.

Now this routine has become a weekend tradition in my house. And what I find so exciting about cooking with The Chew viewers is learning about the traditions that they have created with their families. Each home is different, each story unique; but what they all have in common is that they are all focused on creating memories around the table. So here in this glorious chapter dedicated to what I feel is the most important meal of the day, are our favorite viewer recipes and tips from the past five years.

You guys have shown us some really creative ways to rise and dine every day of the week, and we thank you from the bottom of our hearts and bellies.

Michael Symon

Serves: 12Prep Time: 15 minutesCook Time: 1 hour

MARIO: Saint Patricks Day is a pretty big deal around these parts because Bill Herlihy, our Executive in Charge of Production, brings in loaves and loaves of his familys famous Irish soda bread for The Chew crew. The recipe has been around for generations, and let me tell you, it causes quite the feeding frenzy around the office. After a lot of begging, we were finally able to get Bill to give up his secret family recipe for what we feel is the best soda bread ever created. Its light and flaky, baked to perfection, almost like a giant biscuit or scone. Served warm with a little salted Irish butter, its ideal for any breakfast or afternoon snack.

3 cups all-purpose flour, plus more for dusting

cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

teaspoon salt

cup (1 stick) unsalted Irish butter, cut into small cubes and frozen

1 8-ounce container sour cream, at room temperature

1 large egg, at room temperature

2 cups raisins

1 cup buttermilk, at room temperature

1 teaspoon caraway seeds (optional)

Salted Irish butter, to serve

Preheat oven to 375F with a rack set in lower third part of oven.