need hi-res cover image

Edited by Peter Kaminsky and Ashley Archer

new york C ontents

Introduction by Gordon Elliott, Executive Producer 2

fall 8

winter 64

spring 122

Summer 166

Acknowledgments 224

The Chew List of Recipes 225

Index 227 obvious. We had coffee. She wasn’t looking to be on TV; she wanted to study and write. She was not overeager, like a presidential nominee who doesn’t seem to want the gig. This only made her an even more attractive candidate. IntroductionBy Gordon Elliott, executive producer Similar to many women, her relationship with food was complex. She had faced terrible insecurity about her body image growing up and knew that constant dieting only fed the beast—pun intended. Daphne eventually found was created in about 20 minutes, like a fully formed song a daily routine that helped her shed her excess 30 pounds and keep it off per- just waiting to be written by a hungover rock . Brian Frons, then head of manently. She then wrote a book about her search and solutions. It was a New ABC daytime, a lovely man, was chatting with me one day and threw out the York Times bestseller. Not bad for a twenty-three-year-old. question, “What would you do with an hour on ABC daytime?” Daphne was newly married, curious, practical, and looking for balance— Being a cable TV producer, it was rare anyone asked my opinion of any- in her body, work, food, and career. Add a wicked sense of humor and an thing. I had one shot and nothing to lose, so I began a stream of conscious- ability to give as good as she got and you understand why I called her the ness ramble that had been running around my head for years. following day and offered her the job. One down, four to go. I had always imagined a group of friends with lifestyle skills, wit, and real The easy ones? and , two of the most con- camaraderie that could show viewers how to get a little more out of their daily genial cooks ever to grace the tube. Mario—like Madonna—needs only a first routines. Not fancy stuff, not expensive, just how to get through the day with name to identify him to millions of fans of his television and restaurant empire. a better meal, a smarter choice, a useful tip, a few laughs. If it was done right, I Michael’s stellar reputation was forged in the fires of Iron Chef, and he is the hoped it would feel like a party in the kitchen. TV that made you feel the time master of a heartland domain of successful and terrific restaurants. Working you spent watching wasn’t wasted. with them over the years, I knew what cheeky, funny men they were. Stylishly Brian paused. I imagined I’d bored him rigid by this point. competent, they made cooking in stultifying kitchens eight days a week look “What would you call it?’ sexy. Blunt but charming with hearts the size of holiday hams, they were huge The name was pure cheek. TV stars in their own right. That was the problem. They had great lives and “Well, it’s a mix of food and a group host format like , so The didn’t need the money, the extra fame, or the time away from their families. Chew seems blindly obvious.” I figured he thought I was just kidding around. Neither of us was. The Chew was born. I immediately sat down with the very smart Mark Schneider, my man- aging director and trusted consigliere. Our usual easy collaboration made it all look doable. Without him it would have been a nightmare. I took a deep breath and made a casting note to myself. I imagined a group of friends effort- lessly preparing dinner, splashing Chardonnay and laughter with each other. I wrote the type of “characters” they would be—like a scene from The Big Chill. The host of the party—generous, witty, and well rounded. The funny guy with a cheeky point of view but also something solid to him. The curious younger woman with a mix of humility and smarts. The “mother love” figure with life under her belt but still laughs easily. in t rodu ct ion The older guy with wisdom and skill—the father figure. Things began to come together quickly. Randy Barone, the show’s even- tual godfather at ABC, rushed into my office the first week of casting with a tape of . She had just made her first-ever appearance on her fa- the chew ther’s TV program, The Dr. Oz Show. Her poise, humor, and humility were

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But I knew their weakness. Like all great chefs, they are both congenital both congenital are they chefs, great all Like weakness. their I knew But didn’t she see , I could Chef on Top Hall Carla saw I first time the From away a week were We moment. last the at blue of the out came Clinton pudding: volcano chocolate in the is say, they as result, the did. And They a hit. is show the why That’s tell. can People stuff. this fake can’t You de- always was The Chew evolution. a natural like felt book this Writing that continued and on-screen created mood the captured we’ve hope We result. the enjoy you I hope

pleasers. They live to make people happy. I explained this was their dream dream their was this I explained people happy. make to live They pleasers. hang to time, in real food their cook and stories their tell to A chance show. couple a and That be. can fun cooking how folks show and together out trick. do the helped bills of fifty-dollar pounds love, of food, blend on her grooved she much as judges as the impress to cook makes nothing Mario, and Michael it. Like sensed audience the and soul and long- a them showing and friend new a to next standing than happier her I needed world. comforting calming, her into them takes She recipe. learned screams she later out I found screamed. she I called, show. on the magic that high volume. is joy a lot. Her I was of ceremonies. a master still lacked and show the announcing from Randy when suspects usual of list my checking began and sweat to starting fresh Kelly, in with Clinton walked and door again open my threw Barone as with Macy’s relationship his on The View promoting appearance his from grin with a confident room the into walked He spokesman. company’s the mode. party into and feet off their everyone sweeping story, a hilarious and he naturally how by staggered was and before him on TV seen never I had mental with the and, carefully listened He host. natural a true was He fit in. point, a graceful to conversation directed gymnast, of a Russian suppleness boy a fat as excited as I was were. really they than funnier people feel making one liked they if see and together all them bring to wait couldn’t I bakery. a in individually. them I liked much as as another the fun into and smarts a little adding love, they what doing friends real five world. TV the into spilled naturally hosts our information the but be useful, to signed fertile their times, cooking and recipes just a flood. Beyond became soon show in class a master like felt that tips of life-enhancing crop a bumper bore minds liter we so intact, show of the unique voice the keep to wanted fun. We useful and food, of the shots beautiful some added screen, off the words the took ally do on-air. they just as there, and in here side comment host’s a fellow threw make can changes “Small says, Clinton As different. try something to spark Or just sit try it out. and pick one go ahead, so life,” in your big differences read. delicious a lazy, enjoy and there

chew the 4 corn, I now look for a good bit of tang, so I wondering if they’re done or not. I’m big pickle my cabbage in vinegar and then add on steaks too. For sides, I love grilled as- Food, Fire, and a little mayonnaise. paragus—that’s my favorite. I need to get The great thing about a barbecue is Mario to show me how to plank a salmon. I you can feed so many people. I like to keep so want to do that. mine to twenty, but somehow they often Family: Memories end up being thirty or forty and somehow there’s always enough. Daphne One of my favorite memories was going to visit my grandparents and having my Clinton grandpa throw a whole fish on the grill. It of the Grill I grew up on Long Island, and we grilled as was the simplest preparation: fresh-caught much as possible. My dad would be in the fish, a little bit of fresh olive oil and lemon. backyard grilling in the middle of winter, if I don’t know why more people don’t try it. possible. In my adult life, it’s very rare that A whole fish is hard to mess up and sooo Michael was so delicious and unforgettable. Not only I cook indoors on a hot day in the middle delicious. My dad felt he was the master of fire, and salmon. We grilled, smoked, and roasted of the summer, so I’m a big fan of chicken Grilling is one of the best ways to bring we let him think that because he was pretty duck every way you could dream of. thighs on the grill. It’s one of those things a family together, because everyone can good, but the truth is everybody worked We had a spit roaster, and we did every- that you can be three sheets to the wind do something. I’m one of four children. My the grill, including my mom. We did lots of thing from chickens to legs of lamb all over and still destroy on the grill. This isn’t a mom was one of six. So when our family lamb and a ton of spit roasting. A couple of open wood fire or lump charcoal. We even recommendation for grilling while incred- gets together for a barbecue, it can be a times throughout the year, we made lamb had the Green Egg back in its prototype ibly intoxicated, but you can talk and grill lot of people—like thirty-five! Grilling is the or goat on a spit just brushed with olive days in the late 1970s. For us, the idea of us- chicken thighs and not feel like you have to easiest way I know to feed a big group. My oil and oregano and a little bit of red wine ing fire for food was one of the basics of life. be spending all your time staring at them, fave specialty is grilled corn, Mexican-style. and vinegar. We always used hardwood I think Carla would second that emotion. charcoal. It makes the best heat and has the Carla best flavor. My favorite grill meal these days: My go-to barbecue meal is pulled pork Amani Toomer officiates a grill-off in the rain. rib-eye with tomato salad. Perfection!! shoulder like they used to make at Mary’s down on Jefferson Street, in Nashville, Mario Tennessee. It was the greatest. Of course, In my family, everything went on the fire. people in the other part of town, East The division of labor was pretty old-fash- Nashville, had their own favorite, and they ioned: the boys got the fire and the ladies would swear by it just as religiously. All got the kitchen, but everyone cooked— over town, you’d see those big oil drums grandmas, grandpas, uncles, aunts, cousins. that they’d use to smoke pork, and every All of my cousins, particularly on my smoker had its true believers. Bottom line, I mom’s side, were big fishermen: they want pulled pork on a soft bun with pickles owned, like, half the state records for steel- and coleslaw. head and salmon. There were also lots of And then it’s all about the sides too. You hunters in the family, so after every fishing have to have potato salad. Also grilled corn. or hunting trip, they would bring back their I like corn, but I love grilled corn, espe- summer edible trophies and grill them, smoke them, cially with butter and something tangy like cure them, hang them. lemon and lime. Delish! And you absolutely the chew We always did hot smoked salmon and need some coleslaw. I used to want it very planked salmon on cedar. That burned flavor mayonnaise-y, but just like with the grilled 192 193 summer 173 : $ Cost | : 15 mins. Time Prep | y s - or blend processor in a food ingredients the all Process if it didn’t exist already. It’s fun to say. Classic gazpacho gazpacho Classic say. It’s fun to already. exist if it didn’t

1. bet- is overnight but until cold, Refrigerate er until smooth. crumbled with the garnish and bowl into a serving Pour ter. with Tabasco Serve watermelon. chopped some and feta side. on the sauce Worcestershire and sauce : Ea Level Skill | I think if Dr. Seuss had ever written a cookbook, he might have come up with come have cookbook, he might a written had ever Seuss I think if Dr. gazpacho the word thirst-quenching in a cooling, summer vegetables ripest the freshest, combines the so watermelon, sweet juicy, picture I also summer, When I think of recipe. watermelon? with gazpacho own my make not me: Why to occurred thought - an ex want If you silky smooth. and it becomes cream, or sour yogurt some Add tequila some and add Marys brunch, skip the Bloody a summer for little kick tra this recipe. to 4 es Serv Watermelon Gazpacho Watermelon

6 ripe tomatoes, chopped tomatoes, 6 ripe watermelon, fresh 2 cups to more plus chopped, garnish or seedless 2 medium peeled cucumbers, English chopped and onion, chopped sweet ¾ cup minced pepper, ½ jalapeño (optional) minced garlic, 1 clove parsley, flat-leaf ¼ cup chopped mint, chopped fresh ¼ cup vinegar wine red ¼ cup juice lime ¼ cup for juice, tomato 1 cup consistency crumbled, cheese, feta ¼ cup garnish to to serve Tabasco, serve to Worcestershire, the chew the 172 fall 61

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: 15 mins. Time Cook | y s a ake the Pomegranate Sunset o Make the Pomegranate T pomegranate Add seltzer. and juice, orange Mix vodka, p Syru Pomegranate make the to in a sugar part to one juice pomegranate part one Pour

2. with mint. Garnish syrup. 1. until it thick- occasionally, stirring Simmer, saucepan. small refrigerate. and 15 minutes. Cool about ens, : E Level Skill | s 1 . what could it be? Hmm . . . what could thing Daphne, the second Daphne, and when I think about about I thought - the vod without antioxidants of amount same the get could you suppose I Serve Labor Memorial Day to From season. every for cocktail a signature have to I like a Memorial Day, to Day Labor man. From I’m a gin-and-tonic Day, me that the on drinks, it dawned of a couple after One day, choice. is my invent to decided I so arrangement, that of better the getting was Manhattan fall. for something then itAnd pieces). to her (the first is I love is antioxidants that I think about - antioxi full of are and they in the fall in season are me: pomegranates came to juice, seltzer, orange vodka, of a bottle of thus, with the assistance And dants. born. was Sunset and mint, the Pomegranate be as much fun. but it wouldn’t ka, et Suns Pomegranate 1 cup sugar 1 cup juice pomegranate 1 cup For the Pomegranate ­Sunset: vodka 2 ounces juice orange 2 ounces seltzer 2 ounces pomegranate 1 tablespoon follows) (recipe syrup garnish Mint, for For the Pomegranate For the Pomegranate p: Syru 60 winter 81 : $ Cost | : 5 mins. Time Prep | In praise of old black skillets And black skillet. trusty your is a dish for This take black skillet, a trusty don’t have if you Among its one. go get to excuse this as your also heating—it virtues—such as even many in it, which and serve can cook You looks nice. clean. to platter one less for makes : 20 mins. Time Cook | y s a Remove the pan from the heat and sprinkle with cheese with cheese sprinkle and heat the from pan the Remove Place a skillet over medium-high heat. Add the oil and oil and the Add heat. medium-high over a skillet Place chili and jalapeños, garlic, onion, chopped the Add to a boil. bring and water and sauce tomato the Add

4. 3–4 minutes. about to cool, Allow basil. shredded some and serve. and with basil Garnish 1. until just smoking. heat 2. 7 about light brown, and softened cook until and flakes, minutes. 3. crack carefully and to a simmer heat the lower Immediately with Season sauce. tomato into the one, by one eggs, the the but set whites until the cook and Cover pepper. and salt minutes. 5–6 about still quite runny, are yolks : E Level Skill | s 4 This is a perfect brunch recipe. I am major league into brunch, because it’s brunch, because into I am major league brunch recipe. This is a perfect ve If you can poach an egg, sauté vegetables, and throw some tomatoes in a skil- tomatoes some and throw vegetables, sauté an egg, can poach If you It’s this dish. make need to you all the cooking techniques know already let, you That’s spicy? How sauce. tomato in a spicy eggs than poached more nothing jalapeños fresh as in I use spicy, molto mine in. I like part comes the “hell” where on the then cut back so spicy, yours like don’t you seeds. If fiery their with all of then. in Purgatory, it Eggs call could you Maybe stuff. hot value of in terms And actually chill. No one is on the clock. a time when people and rush, and with the worry of least amount the time spent, it takes for received it all afternoon over can linger you mimosas, or Marys Bloody of amount proper nap. it up with a well-deserved and follow Ser Eggs in Hell Eggs

4 tablespoons extra virgin virgin extra 4 tablespoons oil olive onion, coarsely 1 medium chopped sliced thinly garlic, 6 cloves into cut peppers, 4 jalapeño dice ¼-inch chili flakes hot 1 teaspoon Tomato Basic Mario's 3 cups 30) page (see Sauce water ½ cup eggs 8 large Parmigiano-Reggiano ¼ cup grated or Pecorino, Salt Pepper shredded basil, ¼ cup the chew the 80 The Champagne gambit A real visual crowd pleaser is to bring the pork—with the crown still intact—to the table and, while it is still hot, place a semi-chilled Champagne Crown Roast bottle of Champagne in the center. Carefully pop the cork and watch the contents overflow in a fountain of Champagne suds that bathes Serves 10 | Skill Level: Moderate | Cook Time: 45 mins. – 1 hr. | Prep Time: 20 mins. the pork and mixes in the cabbage braise. A word of caution here: Cost: $$ Inactive Prep time: 12 hrs. This usually works and impresses people no end. But sometimes | (like when I tried it on The Chew in front of millions of viewers) the holidays nothing happens when I pop the cork. At that point, you just say, This is a “No Doubt about It” recipe, as in, it looks so dramatic when you bring “Oh well . . . ,” pick up the bottle, and pour Champagne over the it to the table that there is no doubt that this is a meal to serve on special festive pork. It’s still delightful to watch, and the fact that you are not bum- occasions. In our house, that occasion is New Year’s. Hogs are supposed to bring mered usually gets a round of cheers from the folks at your table. good luck, and this is about 6 pounds of good luck on a platter. Made on a bed of braised cabbage, with spices, oranges (plus zest, plus juice), and some chili peppers for zing, and finished with Champagne—it is one of my favorite meals.

1 6-pound bone-in pork Preheat the oven to 375 °F. loin roast 1. Generously season the pork all over with kosher salt Kosher salt, to taste and2. freshly ground black pepper. If possible, let it sit in the Freshly ground black pepper, to taste refrigerator overnight and bring to room temperature prior to cooking. 2 tablespoons olive oil 1 red cabbage, cored and In a large roasting pan, add the olive oil and heat over sliced medium3. heat. Add the cabbage, onions, Fresnos, toasted 3 red onions, sliced caraway seeds, New Mexican chili, salt, chicken stock, and 2 Fresno chilies, thinly sliced orange juice. Top the vegetables with the pork roast. into rounds 2 tablespoons caraway seeds, 4. Leave uncovered and place into the oven for about 45 toasted minutes to 1 hour, or until the internal temperature on an 1 New Mexican chili, toasted instant-read thermometer reads between 140–145 °F. to release oils When ready, remove the pork from the oven and place 2 cups chicken stock, hot onto5. the stovetop or heatproof surface. Remove the pork Juice of 4 oranges, plus zest from the pan and set aside. Add mustard, orange zest, and of ½ orange vinegar to the cabbage mixture, and stir to combine. Taste 2 tablespoons whole grain and season with salt. Return the pork to the pan. Lean the mustard pork against the side of the pan. Place the semi-chilled Splash sherry vinegar Champagne bottle into the pan and take the cage off the top. 1 bottle Champagne (semi- You can let the top pop on its own or loosen it slowly with a chilled) kitchen towel. Allow some of the Champagne, about 2 cups, ½ bunch fresh cilantro, leaves picked, for garnish to spill into the pan. 6. Remove the pork from the pan and allow it to rest

briefly on a cutting board. Remove the pork loin from the winter bone and slice. Place the cabbage onto a family-style plat- ter. Fan the pork slices around the cabbage. Carve between the bones and add the bones to the platter. Garnish with cilantro leaves and spoon the pan sauce around the pork. 88 89 SPRING 155 Cut each cake in half horizontally to make four layers. layers. four to make horizontally in half cake each Cut 5. top. with the sides, finishing then layer, top of each the Frost For the roasted beet puree: beet roasted the For beets 2 large salt ¼ teaspoon oil olive 1 tablespoon of water splash - : $ Cost | 20 mins. Time: Prep | : 1½ hrs. Time Cook | y s a In a separate bowl, combine the wet ingredients. In two In two ingredients. wet the combine bowl, In a separate in a large butter and cheese cream the beat Meanwhile, Place 2 large red beets in a piece of foil and season with with season and of foil beets in a piece red 2 large Place round 9-inch two flour and Butter °F. 350 to oven Preheat ake vet C - frost until the beating sugar, the add slowly porated. Next, fluffy. light and is ing 3. - on me Mix mixer. into the ingredients wet the pour parts, - bat the Pour overmix. not Do combined. until speed dium 35 for rack center on the Bake pans. prepared ter into the comes center the in inserted toothpick or until a minutes rack. on a wire turn out then 10 minutes, for Cool clean. out completely. cakes Cool 4. melted the Add until combined. with an electric mixer bowl to mix until incor continue then and vanilla, and chocolate 1. in roast and water of splash a and oil olive with Top salt. when with ease out comes or skewer until a knife oven the min- 25–30 around take should beet. This into the inserted enough just to cool aside set and beets the utes. Remove any with blender a into place and beets the Peel handle. to puree. and juices remaining 2. of a standing bowl In the with parchment. Line pans. cake 30 seconds Mix for dry ingredients. the combine mixer, attachment. with a paddle : E Level Skill | s 12 Who doesn’t like winning an election? I sure was happy when viewers were were viewers when happy was I sure election? winning an like Who doesn’t came in first! Cake Velvet Red my because recipe, a favorite for vote to asked puppies hush were runners-up the consider you when something saying That’s girl, and the southern I’m a Hey, favorites. my of two which are and waffles, girl in me remembers while the her hush puppies, love part will always southern that says but he does, (Clinton cake sexy say this is a People fondly. so waffles has a lot no doubt red The color turnips). maybe boiled except everything about make to This is a fun cake Day. think Valentine’s reputation: sexy with its do to to kids will be happy most eating this cake, that after with kids, and I guarantee yucky! aren’t learned that beets have Serve Red Vel

For the frosting: at cheese cream 16 ounces temperature room at room 1 stick butter temperature chips, chocolate white 2 cups melted vanilla 1 teaspoon sugar powdered 2 cups For the cake: pans cake the for Butter, flour, all-purpose 2½ cups pans cake the for more plus sugar 1½ cups soda baking 1 teaspoon salt 1 teaspoon powder cocoa 2 tablespoons oil vegetable ½ cup buttermilk ¾ cup beet puree roasted ½ cup follows) (recipe temperature at room 2 eggs food red 2 tablespoons coloring vinegar white 1 teaspoon extract vanilla 1 teaspoon the chew the 154