TODAY on MHTV @ 11:30 am ET: Knowing which pans to use and when to use them is an important skill for any cook. I’m cooking up red snapper with citrus-herb relish in a nonstick pan, using cast-iron to make a one-pan pork chop meal, and finally a hearty recipe for chicken cacciatore. More from… 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 @ 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

TODAY on MHTV: Summer is a great time to eat outdoors—between the gorgeous weather and the amazing produce, a meal outside is the perfect way to enjoy the season. My brined and fried chicken is super flavorful and can be eaten out on the patio or packed up for a picnic and served cold. It… View Article

TODAY on MHTV: I learned a lot about cooking from Julia Child, and I’m making a few recipes in her honor. For my spin on Coq au Vin, a classic French chicken dish, I’m turning it into a casserole: chicken thighs braised in white wine sauce then baked with egg noodles, Muenster cheese, and a… View Article

TODAY on MHTV: It’s finally here: I’m making the winning recipe from our Weeknight Dinner Challenge! Pam Glynn sent in an easy, delicious, hearty recipe that won us over instantly. This one-pan dinner has got it all: flavorful marinated chicken, healthy garbanzo beans, and juicy tomatoes. Then, everything is roasted until its golden and caramelized… View Article

TODAY on MHTV: It’s just me and the hubs tonight—no kids—and I want to make something nice for the two of us, but also keep it quick and simple. Chicken piccata is a delicious quick-cook main course flavored with lemon and white wine; it tastes great with sides of creamy mascarpone mashed potatoes and steamed… View Article

TODAY on MHTV: I came up with this menu after riffing on some delicious food Luca and I had at an Indian restaurant in the city. To make it easy on myself at home, I decided to braise chicken thighs in a rich tomato sauce and serve it with a side of vegetable biryani; similar… View Article

TODAY on MHTV: You don’t need every type of pan under the sun to make great food, but you do need a couple basics. My friend Erika is here and I’m showing her how to make the most of her kitchen pans. A braising pan, or deep skillet, is great for something like chicken cacciatore… View Article

TODAY on MHTV: A few of my friends are coming over, so I’m making a couple  quick Asian-inspired dishes that pair well with one of my favorite wines: Rose. I’ve got a wine bar set up so everyone can just help themselves while you get started on a fast app of clams with lemongrass and… View Article

Congrats to Pam Glynn and her ‘Winner Winner Chicken Dinner’ recipe! This dish totally blew us away—not only did it taste GREAT but it was easy to prepare, which is something we’re always looking for. I’ll be developing 2 dishes to complement Pam’s recipe and they will appear on an upcoming episode of MHTV—stay tuned!… View Article

TODAY on MHTV @ 11:30 a.m. ET: Growing up we had a family friend who made the BEST baked chicken. The combo of the flavors and texture was so good, I eventually riffed on it and came up with my own version. A tangy homemade marinade with oregano, red pepper and garlic adds lots of… View Article

TODAY on MHTV: It’s no secret that I LOVE Jamaican food, especially the classics, like jerk chicken. A garlic and scallion marinade really helps to boost the flavor and an extra helping of spicy jerk sauce doesn’t hurt either. To soak up some of that heat, I’m making festival; a lightly fried sweet cornmeal bread… View Article

TODAY on MHTV: It’s training day here in the Quinn house and I’m teaching CQ one of the most important skills to have in your culinary arsenal: how to roast a chicken.  As usual when we cook chicken, we’re cooking in pairs; both birds are rubbed with herb butter and shallots and roasted on top… View Article

TODAY on MHTV: One chicken can go a long way; whether you’re roasting it and saving the leftovers or poaching a whole chicken (something I love to do), you can easily get a few dinners out of all that meat. Chicken enchiladas are super healthy: toasted corn tortillas filled with shredded chicken and homemade salsa… View Article

TODAY on MHTV: If you’re preparing for company or have a surprise visit, be ready with a few dishes that can go from the freezer right into the oven. Pot sticker dumplings only take 8 minutes to cook and are served with a tangy soy-vinegar dipping sauce. If you want to put out something a… View Article

TODAY on MHTV: A pot of hearty chicken chili will be a big hit with the fam, especially when each serving is topped with corn muffin croutons. If you have leftovers, pile the chili on tortilla chips for homemade nachos with some serious flavor. More from the show. Get the recipes from this episode: Chicken… View Article

TODAY on MHTV: Spatchcocked (flat-roasted) chicken saves you time without skimping on flavor. Round out the meal with oven-roasted veggies and fat girl red rice. Plus I’ll show how to carve a chicken. More from the show. Get the recipes from this episode: Flat Roast Chicken Oven-Roasted Vegetables Fat Girl Red Rice Get the recipes… View Article

TODAY on MHTV: Heat up in the cold weather with a couple spicy dishes from the islands. Curry chicken can be prepared in advance and tastes even better the longer it sits. Serve it with mango chutney and callaloo (Jamaican greens, similar to kale and Swiss chard) on the side. More from the show. Get… View Article

TODAY on MHTV: Fluffy, herb-flecked dumplings are added to a pot of tender chicken and broth—it’s the perfect one-pot meal to cozy up to in the cold weather. Something I like to include in this dish is vegetables that don’t get enough love—turnips, rutabagas, and parsnips. They’re delicious, good for you and good for adding… View Article