Recipes from Today’s Show: Autumn Comfort Food
TODAY on MHTV: When that first hint of fall hits the air, my stomach responds in a big way. Today, I’ve got a serious craving for a warm bowl of farmhouse chicken chowder and some savory cheddar drop biscuits. I’m spiking a pear and sparkling-cider cocktail with warming bourbon — the perfect accompaniment to curling up on the couch with a blanket and a good book. More from the show.
Get the recipes from this episode:
Pear and Sparkling Cider Cocktails
Watch ”Mad Hungry with Lucinda Scala Quinn” Mondays through Fridays at 12 p.m. ET/11 a.m. CT on Hallmark Channel.
Tags: autumn, cheddar drop biscuits, chicken chowder, chowder, comfort food, drop biscuits, fall, farmhouse chowder, pear, pear and sparkling cider cocktail, sparkling cider
Categorised in: Recipes
Categorised in: Recipes
Love the biscuits today. I saw Virginia Willis on Martha today. I thought she was great on Mad Hungry. I’ve seen many people request her and teacher John Contratti come back on Mad Hungry. Will they be coming back? They were your best guests and Mr. Contratti’s recipes were two of my favorites from last season.
Wow. I can’t wait to make those biscuits. I agree with Pam. I too loved Virginia and John. I love to see male cooks. Please have him back.
Mad Hungry should be on for an hour like it use to be.
I did make the biscuits today. It was delicious and also the soup was out of this world.
Thank you Lucinda.
I made the soup and it was wonderful. It was light and filling.
My family loved the farmhouse chicken chowder! I made the recipe as stated using the carrots, parsnips, and turnip. I had to substitute dried dill for the fresh. It turned out delicious and I am pleased to say that the whole family (myself, husband, and sons (10 & 12) enjoyed it. I have to admit, we have never eaten parsnips or turnips before! Thank you Lucinda, for pushing us out of our comfort zone to try something new!
Oh man is this whole thing delicious. For whatever reason, my husband and I were home alone. I whipped this up (and I mean, whipped – no time at all). Realizing I had too much, I brought half over for my neighbors, who were also childless this night. They called a few minutes later to RAVE about this meal. Probably the best soup I’ve made in forever (and I love making soup). And those biscuits need to STAY AWAY from me. I will eat them all.
I would like to say, I like when you and Collier are cooking in the kitchen. I must commend him for taking such an interest in the kitchen with you. More so than all your other boys. Also, I want to thank him for the quick ramen noodle peanutbutter mixture. It has come through many times. Thank you.
Now, sometime ago, I wrote to you because I admire your knives, and was asking what do you do to keep them so sharp. I would appreciate if you can share that with me. You being the cook that you are, I’m sure you can relate using a dull knife.
Also, I would like to thank you, for sharing your recipes. You are a down to Earthy Person, and you hold nothing back on your recipe, even to the point including your techniques. Whereas some other cooks, (which I won’t mention) tends to leave out the important part of the recipe is the tech part. Thank You Very Much. Sincerely, Vincenzo
PS I meant to ask you, do you highly recommend Le Cruet Cookware vs Stainless Steel, or Aluminum Cookware? Thank you.
Neat blog! Is your theme custom made or did you download it from somewhere? A design like yours with a few simple adjustements would really make my blog jump out. Please let me know where you got your design. Thanks a lot