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📺Tonight at 8PM ET binge the brand new season of A TASTE OF HISTORY with TEN BRAND-NEW episodes from Season 13. 👀
Watch legendary Chef Walter Staib during PRIMETIME tonight as he explores the colonial origins of Applejack, unravels the secrets of making Mezcal in Oaxaca, Mexico, and delves into the rich cultural heritage of New York City!
📺 👀Watch it free on Samsung TV Plus channel 1225, LG 708, Local Now 1512, or wherever you stream your favorite shows!
🍏 They say an apple a day keeps the doctor away, but what about the dietician? Yesterday we posted our awesome HUNGRY BITES collaboration with Nutritionist and chef Mike McDonnough from , showing you how to elevate your applesauce to a full meal that isn't just for babies! THINK Awesome toppings for the WIN to round out this yummy meal. So today's is for Mike's Homemade Applesauce. 🍎 For more culinary inspiration and content, make sure to connect with .tv and ! ⬇️ Full recipe below. ⬇️
Photos courtesy of:
Mike's Homemade Applesauce
Ingredients
6 Apples
A blend of Honeycrisp, Cortland, Empire, Fuji, Ginger Gold, or Gala
5 Cinnamon sticks
ground cinnamon
Fesh nutmeg (preferred) or ground nutmeg
Fresh or frozen cranberries
Toppings
• Unsweetened natural nut butter
• Goji berries
• Unsalted nuts
• Cashew Yogurt
🍎Wondering what to do with all the apples you picked at the farm? Check out our new HUNGRY BITES original short, where we craft fresh, local applesauce under the expert guidance of registered Dietician Mike McDonnough who puts a new nutritional spin on an old favorite. 🍏 For more culinary inspiration and content, follow .tv and ! 🎥
🍝 Not only is today National Pasta Day, but October is also National Pasta Month! 🇮🇹
Today, we're celebrating with a super simple and easy Broccolini and Artichoke Pesto cooked with fusilli pasta. This comes from Hungry.TV chef Mary Ann Esposito from Ciao Italia ⬇️ Full recipe below. ⬇️ 🇮🇹👩🍳
Broccolini and Artichoke Pesto
Ingredients
1/4 cup walnut halves
2 cups small broccoli florets
2 cloves garlic, peeled
1/2 cup artichoke hearts in water, drained
1 cup packed basil leaves
4 tbs grated Parmigiano Reggiano cheese plus extra
Salt and pepper to taste to taste
3/4 lb uncooked fusilli pasta
Directions
In a small sauté pan, toast the nuts over medium heat and when fragrant, transfer them to a small bowl and set aside.
Bring 4 quarts of water to a boil in a pasta pot. Add 1 tablespoon salt and the broccoli; cook for 2 minutes. Use a slotted spoon to transfer broccoli to a colander and allow it to drain. Keep the water in the pasta pot covered and at a simmer.
Transfer broccoli, nuts, garlic, artichokes, basil and cheese to a blender or food processor and pulse until mixture is paste like. With motor running dribble in olive oil until a sauce consistency is obtained. Transfer to a bowl and add salt and pepper to taste. Set aside.
Return water in pasta pot to a full boil and add the fusilli; cook until al dente, drain, reserving ½ cup of the cooking water.
Transfer fusilli back to the pasta pot and stir in the pesto and just enough of the reserved water if needed if the sauce is too thick. Serve hot with extra grated cheese.
🍂🍁🍽️Happy fall, foodies! As the leaves turn golden and the air gets crisp, there's no better way to embrace autumn than with a warm, hearty dish that's as cozy as your favorite sweater. This week, we're making Butternut Squash Farrotto – a tasty recipe from the talented Sara Moulton! 🌾 Farro, the ancient grain, teams up with butternut squash's sweet, nutty goodness, making this the ultimate comfort food. 🧡 Click the link in the bio above ⬆⬆ for this simple and delicious , courtesy of . And don't forget to tune in to .tv for more recipes and cooking tips on Sara's Weeknight Meals, Thursday evenings, only on HUNGRY!
We were deeply saddened to hear of Chef Michael Chiarello's passing this weekend. A true pioneer of Italian cuisine infused with the essence of Napa Valley, Chiarello's unwavering passion for both food and family, coupled with his profound culinary connection to California, defined his extraordinary legacy in the food world. You can watch “Michael Chiarello’s Napa” on .tv Monday 10/9 from 2 - 6PM ET and Tuesday 10/10 from 3 - 5:30 PM ET.
📺 It's on now! We are in the middle of an epic 24 hour Hungry.TV A Taste of History marathon ending tonight with TEN BRAND-NEW episodes from Season 13. Watch legendary Chef Walter Staib during PRIMETIME tonight as he explores the colonial origins of Applejack, unravels the secrets of making Mezcal in Oaxaca, Mexico, and delves into the rich cultural heritage of New York City! Watch it free on Samsung TV Plus channel 1225, LG 708, Local Now 1512, Twitch or wherever you stream your favorite shows!
🍤🌊🇮🇹 Dive into a taste of the Italian seaside with this creamy seafood risotto featuring succulent shrimp, tender calamari, and sweet mussels. This comes from Hungry.TV chef Mary Ann Esposito from Ciao Italia. ⬇️ Full recipe below. ⬇️
Ingredients:
* 30 littleneck clams
* 1/4 cup water
* 3 sprigs flat-leaf parsley
* 2 sprigs thyme
* 1 clove garlic, peeled
* 4 cups fish stock or low-sodium fish broth
* 1/4 cup Extra Virgin Olive Oil (plus more for drizzling)
* 1 medium yellow onion, finely chopped
* 1 cup Arborio or Carnaroli rice
* Kosher salt and black pepper to taste
* 1/2 cup dry white wine
* 8 oz dry sea scallops
* 8 oz medium shrimp, peeled and deveined
* 8 oz cleaned squid, cut into 1/2-inch rings
* Sea salt and black pepper
* Finely grated zest and juice of 1 medium lemon (plus extra wedges for serving)
Instructions:
Scrub clams, cook with water, parsley, thyme, and garlic; shell and set aside.
Simmer fish stock with clam cooking liquid in a saucepan.
Heat olive oil in a 2-quart pot; sauté onion until it wilts.
Add rice, stir until kernels crackle (1-2 mins), don't brown.
Pour in white wine; simmer until liquid's absorbed (2-4 mins).
Ladle hot broth over rice; simmer, stirring until al dente (20-30 mins). You may not need all the broth.
Pat scallops dry, season; sear one side until nearly opaque (about 2 mins), then transfer to a baking sheet.
Season shrimp and squid; cook separately.
Fold seafood, clams, lemon zest, and juice into cooked rice.
Serve with a drizzle of extra-virgin olive oil and lemon wedges.
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🔪🍳Sage and simple advice from Jacques Pépin, who knows the secret to culinary success is the perfect harmony of proper techniques and good equipment. From razor-sharp knives to sturdy pots, these kitchen essentials are the keys to making every meal a masterpiece! 🍽️
Photo courtesy Tom Hopkins
👩🍳🍽️👨🍳It's ! Gather up your family's favorite recipes and celebrate together and let the kids take the lead! Need some ground rules -- make sure you teach the basics like washing hands and no food fights!
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🍤🦐 Summer might be winding down, but there is no need to say goodbye to those beachy vibes yet! Say hello to September with a twist on the classic lobster roll that won't break the bank. Chef Sara Moulton is here to help you “roll” into a new season with her irresistible Shrimp Rolls recipe! These delectable bites are all about savoring the last rays of sunshine without emptying your wallet. Click the link in the bio above ⬆⬆ for this simple and delicious , courtesy of . And don't forget to tune in to .tv for more recipes and cooking tips on Sara's Weeknight Meals, Thursday evenings, only on HUNGRY!
🎉 Happy Birthday, Julia Child! 🎂
Remembering her timeless wisdom on what would have been her 111th birthday today. Here's to channeling her fearless spirit in the kitchen! 🥂
🍅It's tomato season!🍅Here's a great use for that bumper crop from our gardens and the beautiful varieties available in every shape, size, and color at the market right now. Our delicious is Stuffed Tomatoes with Wild Rice from Ciao Italia chef Mary Ann Esposito. ⬇⬇ Recipe below. ⬇⬇
Stuffed Tomatoes with Wild Rice
Ingredients
4 large beefsteak tomatoes
1 1/2 cups chicken broth
¾ cup wild rice
2 tablespoons olive oil
2 tablespoons minced onion
Salt and pepper to taste
2 tablespoons minced fresh parsley
¾ cup grated cheddar cheese
Directions
1. Brush a casserole dish with olive oil and set aside.
2. Cut ¼ inch off the tops of each tomato. Hollow out the tomato pulp, leaving about ¼ inch thick cavity. Chop the pulp and tomato tops and place in a bowl. Set aside
3. Turn hollowed out tomatoes upside down on paper towels and set aside.
4. Pour broth into a pan and bring to boil. Stir in rice; lower heat and cover and cook until tender. Set aside.
5. Heat olive oil in a saute pan; add onion and cook until wilted. Add rice, chopped tomatoes salt, pepper and parsley and cook over low heat for 4 minutes. Set aside.
6. Preheat oven to 350F
7. Turn tomatoes right side up and salt the cavities Divide and fill each cavity with the rice mixture and place each one in the casserole dish.
8. Divide and sprinkle the cheese over each tomato.
9. Bake 25 to 30 minutes or until tomatoes have shriveled and cheese has browned. Serve hot with some of the pan juices.
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Wondering what’s on .tv this August? Here’s just a “taste” of our amazing programming this month.
🔝🔟🧑🍳These are the Ten Basics of Good Home Cooking according to Sara Moulton from her book Home Cooking 101. Watch Sara's Weeknight Meals, Thursdays -- only on Hungry!
1. Shake hands with your stove.
2. Buy a good knife.
3. Get organized.
4. Follow the recipe exactly the first time you make it.
5. Dispense with mise en place.
6. Reach for the salt.
7. Balance flavors.
8. Build umami.
9. Use all your senses.
10. Don’t waste food.
🥩🍄🍅 Summer just got tastier! Chef Sara Moulton's Steak Mushroom and Tomato Salad with Bearnaise Dressing is the perfect recipe to savor the season's flavors. This delightful can be found below. Watch Sara's Weeknight Meals, Thursdays -- only on Hungry!
Steak Mushroom and Tomato Salad with Bearnaise Dressing
Servings: 4
Start to finish: 1 hour 40 minutes (40 minutes without pre-salting)
Hands on time: 20 minutes
1 pound 3/4- to-1-inch thick steak– such as flat iron, tri tip or boneless short rib
Kosher salt
2 cups cherry tomatoes
2 tablespoons vegetable oil
1 1/2 cups thinly sliced seedless cucumber
8 ounces firm white mushrooms, trimmed and sliced thin
4 cups butter lettuce, torn into bite size pieces.
Béarnaise Mayonnaise (see below)
Sprinkle the steak on all sides with salt and let stand at room temperature for 1 hour.
Halve the cherry tomatoes, (for a tomato slicing tip see page 000) sprinkle the cut sides with 1 teaspoon salt. Let stand for 20 minutes and pat dry.
Heat the oil in a large skillet over medium high heat. Pat the steak dry, season with freshly ground black pepper on both sides and cook for 4 to 5 minutes a side for medium rare. Transfer to a plate, cover with foil and let rest 10 minutes.
To serve: Add the resting juices from the steak to the béarnaise mayonnaise. Combine the tomatoes, cucumber and mushrooms in a bowl, add half the dressing and toss well. Slice the steak thin across the grain. Arrange a mound of the lettuce on four plates. Top each mound with one fourth of the tossed vegetables and arrange the sliced steak on top. Drizzle the remaining dressing over the steak.
Bearnaise Mayonnaise
Servings: Heaping ½ cup
Start to finish: 15 minutes
Hands on time: 15 minutes
2 tablespoons finely minced shallots
1/4 cup dry white wine
1/4 cup white wine vinegar
1 teaspoon dried tarragon
1/4 teaspoon kosher salt
1/2 cup homemade mayonnaise (page 000) or store bought mayonnaise
1 1/2 tablespoons chopped fresh tarragon.
Freshly ground black pepper
Combine the first 4 ingredients in a small saucepan, bring the mixture to a simmer and simmer very gently until reduced to 3 tablespoons. Transfer to a bowl and let cool. Stir in the mayonnaise, fresh tarragon and salt and pepper to taste.
🌮🐖 Craving a melt-in-your-mouth experience? Look no further than Pati Jinich's mouthwatering Pork Carnitas recipe for your inspiration! 🔝Recipe in bio!🔝Tune in and watch PATI'S MEXICAN TABLE every Tuesday in Primetime on .tv. 📺Tonight, binge-watch Pati's latest -- Season 11, where she explores Nuevo León, a sprawling northeastern border state draped in dazzling mountains and miles of desert, on Hungry!
🍫 Chocolate: the universal answer to any question. Happy World Chocolate Day! 🌍🎉
Join Chef Nick Stellino live on Twitch for a discussion about food, family and his passion for cooking tomorrow!!
Thursday, 6/29 7 PM ET / 4 PM PT
For the best chance of having your question answered, submit through the link in the Instagram bio of .tv
Save the Date! We are thrilled to announce that Nick Stellino will make a special guest appearance on our HUNGRY Twitch channel this Thursday, June 29, at 7 PM ET. If you want to ask a question for the maestro to answer, please submit it via the link in our bio above! ⬆⬆⬆
Save the Date! 🗓️ Date: Thursday, June 29, 2023, ⏰ Time: 7:00 PM ET/4:00 PM PT
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🧅🥧🍽️ Introducing the Flavorful Alsatian Onion Pie! This sensational recipe from Chef Sara Moulton is all about the caramelized onions, slowly cooked in just a hint of bacon fat. Pair this with a simple salad, and dinner is made! Click the link in the bio above ⬆⬆ for this simple and delicious , courtesy of Sara Moulton. And don't forget to tune in to .tv for more recipes and cooking tips on Sara's Weeknight Meals!
🍩🎉Happy National Donut Day! 🎉🍩 Consider this a public service announcement from HUNGRY! Check out your local donut shop for special deals on June 2nd, including free donuts! Whether you're into sprinkles, glazes, or fancy flavors, life is too short to say no to donuts once in a while, but especially today! 🍩 🙌✨
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🇺🇸 Happy Memorial Day! 🇺🇸 Today, we pay tribute to the courageous men and women who served our country and remember those who didn’t make it home. As we gather with friends and family, let’s take a moment to reflect and appreciate the freedoms we enjoy. In the spirit of togetherness, as we fire up the barbecue, we invite you to join us in a special Memorial Day 24-hour marathon of Steven Raichlen's Primal Grill, exclusively on Hungry.TV. Whether you’re a seasoned grill master or a novice looking to learn, Primal Grill has something for everyone. Learn new grilling techniques, get inspired by delicious recipes, and take your backyard cookouts to the next level! 🍔🔥🍖
🍒Happy Mother's Day! Treat your mom to a delicious brunch with this for Cherry Focaccia from chef Mary Ann Esposito. It's a sweet and tangy twist on classic Italian bread that's sure to impress. ⬇⬇ Recipe below. ⬇⬇
CHERRY FOCACCIA
Step 1 Make the cherry topping
2 lbs pitted fresh or frozen cherries
1 cup sugar
Step 2 Make the dough
1/2 cup warm milk
1 tsp dry active yeast (used Caputo)
½ cup warm water (110F)
4 tbs unsalted butter, softened plus extra for greasing pan
1 large egg
Zest large orange
2/3 cup sugar
4 cups (approx) unbleached all-purpose flour
1 1/2 tsp salt
1/2 sliced almonds
1/8 cup confectioner’s sugar
Place cherries in a large mixing bowl and add the sugar, lemon juice & zest. Mix well and let the cherries rest covered for an hour or more. The cherries should have given off quite a bit of the liquid.
Place the cherries and their liquid in a large saucepan. Simmer, covered, for about 20-30 minutes, or until the cherries are quite soft and the liquid has thickened enough so that a wooden spoon will leave an open trail behind it when it is scraped along the bottom of saucepan.
For the dough
Pour the water into a large bowl and add the yeast; stir to dissolve then add the milk.
In a smaller bowl, mix the butter with the egg, zest & sugar. Stir into the yeast mixture. Add the flour and stir in or use your hands. Add the salt and up to another cup of flour to create a ball of dough. Transfer to a floured surface and knead into a smooth ball. Cover and allow to rise until doubled in size.
Line a rimmed baking sheet with parchment paper and brush with butter. Set aside.
Preheat oven to 375F
When ready to bake: punch dough down with your hands and transfer to parchment lined baking sheet. Spread the dough out with your hands to an even thickness.
Spread the cherry topping evenly over the surface of the dough. Cover and allow to rise for 20 minutes.
Bake for 30-35 minutes or until the dough is golden brown. Transfer to a cooling rack.
When cool, sprinkle the nuts on top and dust with confectioners sugar. Cut into squares to serve.
🌮🌶️ 🇲🇽 Get ready to spice up your Cinco de Mayo with a two-day .tv marathon of PATI'S MEXICAN TABLE! Join Pati Jinich as she shares her flavorful culinary adventures across Mexico on her quest to find the best recipes and local secrets of her native Mexican cuisine. 🌯🥑
Here's a quick and easy puff pastry pinwheel appetizer that is perfect for a Mother's Day brunch or any other occasion! With just a few simple ingredients and a little prep time, you can create a delicious appetizer that will impress your guests. This super simple is from .tv chef Mary Ann Esposito ⬇⬇ Recipe below. ⬇⬇
PUFF PASTRY PINWHEELS
1 sheet puff pastry, thawed
1/3 cup spicy grainy mustard
1 tablespoon Extra Virgin Olive Oil
¼ pound Genoa Salami, thinly sliced or your preferred meat (ham, bacon, or sausage)
1 cup grated Asiago or Swiss Cheese or your preferred cheese
Directions
Roll the pastry sheet out into a 12 x 13 inch rectangle on a lightly floured surface
Combine the mustard and olive in a small bowl.
Brush evenly over the pastry dough.
Overlap slices of salami over the top of the mustard, covering the surface of the dough
Sprinkle the cheese evenly over the salami.
Roll dough up from longest side nearest you into a tight roll.
Pinch seams closed.
Cut ½ inch thick rounds from the roll and place them on parchment lined baking sheets.
Bake at 400F for 15-20 minutes until golden brown and puffed. Serve warm.
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🌏Happy Earth Day! Let's celebrate by making a small but meaningful change in our daily habits. Did you know that roughly one-third of all food produced globally is wasted? But don't worry, there are simple steps you can take to reduce your food waste and help the planet, courtesy of Sara Moulton
1. Save your vegetable scraps in the freezer and add water to make vegetable stock. You can use this stock to add flavor to soups, stews, and other dishes. The same goes for chicken bones - save them in the freezer and add water to make chicken stock.
2. Save the rendered fat from the meats you cook. Make sure to separate them - chicken fat in one container, beef fat in another, etc. Then pull them out of the freezer when you want some tasty oil to cook potatoes or vegetables — adding flavor to your dishes and reducing waste.
3. If a raw piece of meat/fish/chicken is in danger of going bad after several days in the fridge. Drizzle with oil or butter, cook until it's just done, and then freeze it. It will have a longer shelf life cooked than raw.
By making these small changes, you can help reduce food waste and contribute to a healthier planet. Let's all do our part to make a difference this Earth Day and beyond!
Some may call it a marathon but at Hungry.TV we call it a SARATHON! See what we did there? We're BINGING on Sara's Weeknight Meals all day leading up to the premiere of ten brand-new episodes at 7 PM! So join us as the one and only Sara Moulton shows us the best tips and tricks for whipping up delicious and easy-to-follow recipes -- all day long!
🍴If you're looking for some inspiration for dinner tonight, how about this complete meal idea from Chef Sara Moulton? Baked Penne Pasta with prosciutto and fontina with an orange fennel salad? Yum! Click the link in the bio above ⬆⬆ for this simple and delicious , courtesy of
👩🍳 Tune in for a marathon (aka SARATHON) of Sara's Weeknight Meals on Friday 4/21. We can’t wait!
👩🍳🍽️ She’s a chef, protege of Julia Child, TV personality, author, and most importantly, a culinary teacher! Sara’s Weeknight Meals is about getting quick, tasty meals on the table every night of the week. So join us this Friday, 4/21, from 9AM to midnight for a Sara Moulton marathon — or should we say a SARATHON — of Sara’s Weeknight Meals on .tv And the best part? We’re wrapping up the day with the latest season, debuting at 7 pm, only on Hungry.TV!
We couldn't agree more! Whether you want to add some heat or a pop of freshness, a well-made salsa can take your cooking to the next level! This is from .tv Chef
Spring is officially here, which gets us thinking about lamb. Low and slow cooking is worth the wait here. Trust us, when ready, the meat will fall off the bone, and you will be rewarded will delicious depth of flavor in every bite. Serve with couscous or spring vegetables. This is from .tv Mary Ann Esposito] chef Mary Ann Esposito. ⬇⬇ Recipe below. ⬇⬇
Oven Roasted Lamb Shanks
Ingredients
2 tsp olive oil
4 lamb shanks
1 large yellow onion, chopped
2 large carrots cut into chunks
4 cloves garlic minced
2 cups beef stock
1-1/2 cups red wine
2 cups crushed canned plum tomatoes
2 Tbs tomato paste
2 cubes beef bouillon, crushed
2 Tbs minced parsley
Salt and pepper
Directions
Preheat oven to 325°F
Heat the oil in a heavy large stovetop to oven casserole over medium-high heat. Season the shanks well on all sides with salt and pepper and brown them on all sides. Transfer to a plate, set aside.
In the pan juices, sauté the onions until softened, add garlic and cook for 2 minutes. Return the shanks back into the pot. Tuck in the carrots
In a bowl combine the beef stock, wine, puree, tomato paste, bouillon and herbs.
Slowly pour over the shanks; add the rosemary.
Bake at 325F for about 2 hours or until the meat is very tender and easily falls away from the bone.
Serve with couscous or spring vegetables
Mary Ann Esposito] !
Happy Women's History Month! Today we want to share a fantastic recipe for Green Chilaquiles in Roasted Tomatillo Sauce from one of our favorite .tv chefs, ! This dish celebrates the vibrant flavors and colors of Mexican cuisine. It's the perfect weekend dinner or brunch recipe, especially if you add sunny-side-up eggs. 🕓 And if you decide to make this on Sunday, don't forget to spring forward and turn those clocks ahead one hour! Click the link in the bio for the recipe. Make sure to watch Pati's Mexican Table, every Tuesday night on HUNGRY!
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🌶 🔥🎬 It's August, and it's hot, which is the perfect time to talk about the origin story of our favorite condiment, Sriracha! We've heard about the chili pepper 🌶 shortage this summer, thinning out the supply of this special Asian hot sauce but have no fear; Sriracha should be back on store shelves this fall! Now learn about the story behind this special sauce in the fascinating documentary "Sriracha.”Watch it free on Hungry's YouTube channel, Samsung TV Plus 1206, Roku, Twitch, or wherever you stream your favorite shows.
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