TODAY on MHTV: July 4th is this weekend and we are ready to celebrate! I’m basting grilled chicken with my homemade figgy bbq sauce—it’s a little sweet and a little sour and tastes great on all kinds of meat, not just chicken.  A from-scratch mayonnaise is an easy, all-purpose mix-in for potato salads, coleslaws, and… View Article

TODAY on MHTV: Bananas are a pretty popular ingredient in my house and today they’re the star of every recipe. To start, I drizzle banana fritters with maple syrup, then move on to a creamy baked banana custard. Finally, I finish things up with a cold, frothy banana milkshake. More from the show. Get the… View Article

TODAY on MHTV: Fish is a fast, flavorful meal and these three recipes are no exception. Bubbly, golden broiled oysters are sprinkled with herbs and Parmesan cheese for a dish that’s ready in just few minutes. For a meal that lets the oven do all the work, packets of shrimp and white beans are the… View Article

TODAY on MHTV @ 11:30 am ET: Savory pumpkin stew is completely vegetarian and is so hearty and delicious you’ll never miss the meat. Then, cornmeal fritters are flavored with coconut milk and peppers for a spicy-sweet side. More from the show. Get the recipes from this episode: Pumpkin Vegetable Curry Stew Cornmeal Fritters Watch… View Article

[picasa username=”lsq713″ albumname=”FourthofJuly”] For me, Memorial day marks the beginning of summer and is celebrated with the grill. Come 4th of July, I take a break from the hot coals and hit the coast. My mom lives by the beach in Massachusetts & my brothers and I try to descend on “Glousta” at least once… View Article

TODAY on MHTV: We’re celebrating the 4th in style! Grilled chicken is basted with a homemade sweet-and-sour figgy bbq sauce made of black Mission figs and balsamic vinegar. Then, I add crunchy cornichons and peppadew peppers to an all-purpose, from-scratch mayo (think potato salad, coleslaw, etc.) Finally, a patriotic red, white, and blue icebox cake… View Article

TODAY on MHTV: Keep hungry family members in check with a quick-cook appetizer of grilled calamari while you work on the main course: spaghetti amatraciana. For dessert, a smooth Italian custard, zabaglione, spooned over raspberries is absolutely heavenly. More from the show. Get the recipes from this episode: Grilled Calamari Spaghetti Amatraciana Zabaglione Get the… View Article

TODAY on MHTV: Nothing says summer like fresh produce. Topped with green beans and lettuce, sage-infused chicken paillards are a perfect light, seasonal meal. Then, a sparkling fruit and herb cocktail plus a slice of orange-yogurt cake bring it all together. More from the show. Get the recipes from this episode: Chicken Paillards with Fresh… View Article

TODAY on MHTV: Enjoying a night without the kids and making dinner for two! Seared black peppercorn steak, endive wedges with blue cheese, and sinfully good chocolate pots de crème for dessert. More from the show. Get the recipes from this episode: Broiled Black Pepper Sirloin Steak Endive Wedges with Blue Cheese Vinaigrette Chocolate Pots… View Article

TODAY on MHTV @ 11:30 am ET: Chicken Parmesan–lightly fried chicken breasts, tomato sauce, and cheese–is a great make-ahead dinner, plus a quick side of blanched spinach and creamy lemon souffle pudding for dessert. More from the show. Get the recipes from this episode: Chicken Parmesan Blanched Spinach Lemon Souffle Pudding Watch ”Mad Hungry with… View Article

Any chance I have to honor my father, my kid’s father, or the fathers of the world is one I jump at. Like most celebrations in our family, the first order of business is figuring out the meal plans.  My boys know what their father loves. Meat, meat, meat: could be a nice juicy steak,… View Article

TODAY on MHTV: Father’s day dinner is one meal where we give my husband, Richie, whatever he wants. And he always wants meat, meat, and more meat! Calder and I are grilling juicy steak and veggie kebabs and topping them with a fresh and simple chimichurri sauce.  Then, I’m making a Michelada beer cocktail (beer,… View Article

TODAY on MHTV: One of the more important kitchen skills you can have is knowing how to properly roast a chicken. I’m showing CQ how to whip this up along with a side of vege-bread salad. More from the show. Get the recipes from this episode: Lemon Tarragon Roast Chicken Vege-Bread Salad Watch ”Mad Hungry… View Article

TODAY on MHTV: Calder and Luca are both home and I’m showing them how to make their favorite rice recipes, using regular leftover rice. First up, I shred tangy-sweet poached salmon into rice with pine nuts, raisins, and mint. Then something totally different: Thai-style fried rice with seared strips of pork loin and spicy green… View Article

TODAY on MHTV: Preparing one of my favorite ingredients: beans. One basic pot of cannellini and kidney beans can be served on its own or used as the base for other dishes including Tuscan beans and greens, and Vietnamese-inspired bean and veggie sliders. More from the show. Get the recipes from this episode: Pot of… View Article

A couple of weeks ago we had the MSLO shareholders meeting here in the office. To make sure all the attendees didn’t go hungry, Lo and RD whipped up this batch of simple quesadillas. Check out the gallery and click here for the full recipe. [picasa username=”lsq713″ albumname=”QuickQuesadillas”]

TODAY on MHTV: My friend Beth, a Philly native, is here to help me make few of the classic dishes from the City of Brotherly Love. First up, Philly cheese steaks: thin slices of beef topped with homemade cheese sauce and layered into a soft hoagie roll. What could be better? Then, we’re topping our… View Article

TODAY on MHTV: Feeding a hungry crowd of guys (or girls!) with this menu is a snap; buttery, pear-stuffed French toast is a hearty main course and a side of bacon-wrapped sausage satisfies everyone’s need for a delicious salty pork product. Finally, a spiced chai latte ties it all together. More from the show. Get… View Article

TODAY on MHTV: Sweet pears play off the flavors of a savory spice-rubbed pork loin that’s braised with carrots and parsnip and, a cranberry-almond side salad with honey-mustard dressing rounds out this simple, elegant meal. More from the show. Get the recipes from this episode: Braised Pork Loin with Pears Cranberry-Almond Salad with Honey-Mustard Dressing… View Article

TODAY on MHTV: Making a simple menu that’s perfect for feeding a big crowd fast. A guacamole starter holds everybody over until oven-crisped flautas are ready and a banana cake for dessert is a sweet way to end the meal. More from the show. Get the recipes from this episode: Guacamole Oven-Crisped Flautas Banana Cake… View Article