The Chew - Spring Flavors: More Than 20 Seasonal Recipes from the Chew Kitchen

Photo Credits

Craig Sjodin/ABC: headshots and p. 2; Donna Svennevik/ABC: pp. 19, 25, 45; Heidi Gutman/ABC: pp. 23, 29; Ida Mae Astute/ABC: p. 11; Jeff Neira/ABC: p. 47; Lou Rocco/ABC: p. 8

Food photography by Andrew Scrivani

Food styling by Martha Tinkler, Jackie Rothong, and Kevin Mendlin

Prop styling by Francine Degni

Book design by Vertigo Design NYC

Copyright 2012 Hyperion/ABC

All rights reserved. Except as permitted under the U.S. Copyright Act of 1976, no part of this publication may be reproduced, distributed, or transmitted in any form or by any means, or stored in a database or retrieval system, without the prior written permission of the publisher. For information address Hyperion, 1500 Broadway, New York, New York 10036.

The Library of Congress has catalogued the original print edition of this book as follows:

The Chew : food, life, fun / The Chew.1st ed.

p. cm.

ISBN 978-1-4013-1106-3 (pbk.)

1. Cooking. 2. Chew (Television program) 3. Celebrity chefsUnited StatesInterviews.

I. Chew (Television program) II. Title.

TX714C46668 2012

641.3dc23

2012018523

eBook Edition ISBN: 978-1-4013-0578-9

Cover design by Anet Khayat and Michael Bassett

Front cover photo Craig Sjodin/ABC

FIRST e-book edition

Original trade paperback printed in the United States of America

www.HyperionBooks.com

LIGHT AND HEALTHY

SIMPLE ITALIAN

VIEWERS CHOICE

TWO-FER (Two Meals in One)

5-IN-5 (5 Ingredients in 5 Minutes)

KID FRIENDLY

COCKTAIL

Each recipe includes skill level (Easy or Moderate) and price range ($ for recipes that cost under $5 to make, $$ for recipes that cost under $10, and $$$ for recipes that cost over $10).

Q: How has this group changed in the year youve been on the air?

Clinton: The biggest change that has happened is that we are all five friends off-camera. We call each other up, we text each other, we see each other for a drink outside of the show. That has definitely made the show better, the fact that we genuinely like each other and want to spend time with each other. I look forward to coming to work and thats not been the case for me for a long time.

Q: You did a series in Spain with Gwyneth Paltrow and Mark Bittman. Spanish cooking is so influential in the world today. Would you like to bring that, or any other global influences, to The Chew?

Mario: I think the Iberian Peninsula and Portuguese food isnt really hot yet with the cooking public, but its going to be pretty soon. I love their kind of fantasy Catalan mind-set that people like Salvador Dal and Picasso and Mir brought to painting. They have always lived on the vanguard. I dont think well create balls of olive oil juice here, but were certainly going to cook certain traditional Spanish food or even more thought-provoking modern Spanish food. But basically, The Chew is going to be about cooking at home, thats the story. As weird as the stuff is that I bring back, I still want it to reference what people can actually do in their home.

Q: How do you feel about being the health expert on the show?

Daphne: Having struggled with my weight all throughout childhood and in a fairly health-conscious family, I came with a commitment to make health a priority and not simply losing weight and fad dieting.

Im always looking for those ways to strip down calories and fat, always asking, How are we going to enjoy our food and put a priority on health? But I would never recommend artificial sweeteners or lower-grade oils just to save calories, because at the end of the day, we are trying to send a message about enjoying food.

If there is one thing I would like viewers to remember, its that the less processed it is, the better it is for you no matter what. Even if its very high fat, high calorie, very calorie dense. I would always have whole milk instead of skim, and Ill have less of it. I would always have real sugar or real honey or maple syrup or whatever, rather than some no-cal sweetener that may or may not be a carcinogen. What we try to point you toward is things youre going to find in your supermarket, if not already in your refrigerator, and then some creative ways to put them together that will bring more pleasure to your table in a healthy way.

Q: When you guys came on the show, you fit certain roles. How did you see yours?

Michael: Heartland food is what I like talking about because thats how I was raised. No matter how much you evolve as a TV host or chef or -whatever, theres always going to be a pocket for you thats most comfortable. And the heartland has always been my pocket.

Q: What is your philosophy on cooking?

Carla: It sounds kind of mystical, but I think what this does is give power back to people to learn and then to trust their own cooking instincts. You have to start with a sense that its an honor to cook for people, you need to take it very seriously. Have fun, but take it seriously.

V ISIT: WWW.THECHEW.COM

SERVES 4

SKILL LEVEL: EASY

COOK TIME: 15 MINS.

PREP TIME: 15 MINS.

COST: $$

Ive been making this shrimp cocktail this way since the 1980s. Its probably as much a part of my identity as my orange Crocs. My humble addition to the noble traditions of shrimp cocktaildom is a lot of peppercorns in the poaching liquids and the bite of serrano chili and scallions in the sauce. Just writing these words makes me want a glass of cold beer, so I guess it goes well with beer.