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

Photo Credits

Craig Sjodin/ABC: headshots and

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: 978-1-4013-0581-9

Cover design by Anet Khayat and Michael Bassett

Front cover photo Craig Sjodin/ABC

FIRST eBOOK EDITION

Original trade paperback printed in the United States of America

www.HyperionBooks.com

V ISIT: WWW.THECHEW.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: All the hosts have had such successful careers. Are there really no egos on the set? Be honest!

Clinton: You never know when you throw five people together how theyre going to interact with each other. But we all got along beautifully from the beginning and its kind of shocking. You know, what are your chances of putting five people in a room and having them all become great friends? Pretty rare. I can honestly say that we are not competitive with each other. Well, except maybe when it came to our chili competition.

Q: Youve done a lot of cooking on TV. How is The Chew different? How do you like being on the show?

Mario: Well, the first thing I must say is that I probably never would have met these people had we not been put together in this show. Everyone is really nice; no one has any ulterior motives other than the shows success and speaking their own mindwhether its food or fashion or crafts or whatever. The format is very easy to come into every morningthey hand us notes the night before. Whether you read them or not, you will not be quizzed or tested. If you want to sound smart, you can; if you want to sound silly or goofy, you can. And therere no rules, so we cant possibly break them. Its a very refreshing and relaxing format that allows us to chitchat, so we feel a lot more like we do in our kitchens, as opposed to some giant studio, and in the relaxing moments when its really gelling and everyones cooking and really digging what everyone else doesits very informative, without being like a talking textbook.

Q: In a sense youre the voice of the viewer who looks at food in terms of their family experience, usually with Mom.

Daphne: One of the things I loved about how my mom cooked is we would look through a cookbook together and then wed go food shopping and get a bunch of ingredients and then wed never look at the recipe again! Shed add this spice and that, shed go by her tongue, shed teach me how to find the flavor pairings that made sense, even if they arent traditional. Now when I am on the show presenting recipes that I grew up on, I am literally sharing a piece of my home and family.

Q: What makes cooking on The Chew special for you?

Michael: I love a live audience, I love to watch it, I love to do it, because you can see the mistakes. Take it from someone whos worked in and run restaurants for over 25 years, mistakes happen in my restaurant, and in my home. Its your ability to be able to fix them that makes you a good cook. And I think thats what someone like Julia Child used to bring to us. Shed make a mistake, shed do something to fix the mistake, and it was okay. After Julia, what happened with cooking on television is what I call the Martha effect; everything got so perfect but wasnt necessarily real or attainable. If a viewer made something that didnt look exactly like it did on the cooking show they thought that they were a bad cook, got discouraged. And in reality thats life in a nutshell: sometimes the dish doesnt look perfect, but it doesnt mean its any less delicious. Thats what people learn when they see a show like this.

Q: You have little folk sayings and made-up words. Whats with that?

Carla: I do ticky boo, doink, slap my momma, and of course, hootie hoo, which just came out one day when I was on Top Chef. I dont know where these things come from, because I dont think about them until Im saying them. They just occur to me when I am cooking and talking to people, especially when I am teaching. They are made-up words that people somehow connect with. They add some emotion to what could be a rote cooking lesson.

SERVES 4

SKILL LEVEL: EASY

PREP TIME: 15 MINS.

COST: $

I think if Dr. Seuss had ever written a cookbook, he might have come up with the word