Classic Comfort

George Hirsch September 22, 2026

Autumn is here, a time of cooler days and crisp nights. Short days with less daylight are a primer for comfort foods. So, for those seeking comfort, Mac & Cheese might be the most popular comfort food on tonight's menu.

Macaroni and cheese is simple to make, and the secret is to use a mixture of good cheeses.

George’s Classic Jack Mac

Makes 6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 Tablespoons Butter

1 onion, chopped

6 cloves garlic, chopped

2 Tablespoons all-purpose flour

4 cups chicken broth

2 bay leaves

1 teaspoon fresh thyme

1 teaspoon hot sauce

pinch freshly grated nutmeg

2 cups half & half

1 cup sharp cheddar cheese, shredded

1/2 cup Jack cheese, shredded

2 Tablespoons Parmesan cheese, grated

2 Tablespoons fresh cilantro, chopped

1 1/2 pounds uncooked elbow, shells, or other small pasta

Melt Butter in a large soup pot or saucepan. Add onion and garlic and sauté for 1 minute. Add the flour and cook for 1 to 2 minutes, stirring constantly. Slowly add the broth and bring it to a boil. Lower the heat, add the bay leaves, thyme, and hot sauce, and simmer for 10 minutes.

Stir in the half & half and heat to a simmer. Slowly add the Cheddar, Jack, and Parmesan cheeses, stirring until they melt and the sauce is smooth. Stir in the cooked pasta. Place in a serving dish and eat immediately, or sprinkle with Mac Topping (optional), and bake for five minutes in a 350-degree oven. See More Below

***Perfect Combo, Mac + Oven Fried Chicken***

For the Mac Topping

4 Tablespoons butter, melted

6 Tablespoons bread crumbs

2 Tablespoons Parmesan cheese, grated

1 Tablespoon fresh parsley, chopped

Fresh ground pepper, to taste

Place all ingredients in a bowl and mix well.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

From the original Grilling TV Series host, 200 Fabulous Recipe—Celebrating the joyous rituals of sharing food at year-round festivities, the star of PBS's Grilling with Chef George Hirsch provides a wealth of recipes and ideas for great party foods, plus advance preparation tips to ease the strain of last minute chores.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
M.Evans and Company, Inc.

George Starts your year off right!

George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches

Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run

Each book is personally autographed by George Hirsch.

IPA Leek Onion Soup

georgehirsch September 15, 2026

The Addition of a good craft beer to this classic recipe adds another dimension of flavor, which complements the caramelized leeks and onions. My favorite, an IPA or dark beer, is better, but you can use your favorite brew.

IPA Leek Onion Soup

Makes 4 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

4 cups leeks, white and green, split-washed and chopped

2 cups sweet onion, sliced

2 large shallots, chopped

2 Tablespoons olive oil

1 cup craft-brewed IPA beer

2 quarts or 8 cups of vegetable or chicken broth

2 bay leaves

1 teaspoon fresh thyme

1/2 teaspoon salt and pepper

1/2 teaspoon hot sauce

4 shredded slices of Gruyere cheese or good Swiss cheese

*4 large sourdough bread slices.

Preheat a soup pot to low-medium temperature.

Add olive oil, leeks, onion, and shallots. Add salt, pepper, thyme, and bay leaves. Cook until golden brown, stirring occasionally. Add beer and simmer for 2 minutes. Add broth and hot sauce, cover, and bring to a boil. Remove cover, stir, cover again, and simmer for 25 - 30 minutes.

While the soup is simmering, make cheese toast.

Top 4 pieces of bread with cheese and toast like a crouton in a hot oven, or broil for 2 minutes or until cheese melts and is slightly browned.

To serve, fill 4 bowls with soup and top with cheese toast.

chefgeorgehirsch.com

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Rosé Peach Pie

georgehirsch September 10, 2026

George Hirsch's Rosé Peach Pie

Makes 8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 recipe pastry for George’s Favorite 3, 2, 1 Pie Crust, see below

There are three main ingredients in a Pate Brisee basic pie crust: 3 parts flour, 2 parts fat, and 1 part liquid. Flour forms the structure of the crust, and fat adds flavor and a flaky texture while the liquid binds the dough.

Fresh peaches as seen on George Hirsch Lifestyle

Chill the fat (butter, margarine, shortening, or lard) and liquids (milk or water) before you begin. Chilling keeps the pie crust flaky, preventing the fat pieces from melting into the flour and becoming tough. Next, mix the flour, cut the chilled fat into the dry mixture using a pastry cutter, or pinch the fat into the mixture with your hands. The resulting mixture should have fat lumps no larger than the size of raisins. If making pie in the summertime, cool off the flour by measuring your flour and refrigerate one hour before making the dough.

Pour in the chilled liquid until the flour is absorbed, mixing gently with a fork after each addition. You should be able to gently press the dough into a ball. Mix the dough as little as possible: you don't want to cream the lumps of fat into the flour, as a crust without lumps of fat will be dense, not flaky. Note that humidity will affect how much liquid the flour will absorb.

Split the dough into two equal parts. Pat them into balls, flatten them slightly, and wrap them in plastic wrap. The dough needs to rest in the refrigerator for at least 30 minutes, but overnight is preferred. Chilling lets the flour absorb all of the liquid, let the dough relax and become more elastic, and keep the fat in separate pieces, giving the crust a lighter texture when baked.

To make the pie shell:
Dust a clean, dry surface with flour; avoid using too much flour, as this will dry out the crust. Remove and unwrap one of the discs of dough from the refrigerator. Flatten the dough slightly with your hands and dust lightly with flour before rolling it out with a rolling pin. Start rolling at the center of the dough and work outward.

Working quickly, roll the dough into a circle, a quarter-inch thick. The size of the dough round should be wider in diameter than your pie pan; the amount will vary depending on the depth of your pie plate. Use a dry pastry brush to sweep away any excess flour.

Gently roll the dough around the rolling pin and roll it out over the pie plate. Press the pastry firmly into the pan without stretching the dough, and trim any excess dough from the edge. Leave a one-inch overhang to make a decorative fluted edge, or trim it to a half-inch if you add a top crust. If the dough cracks a little during this process, press it back together with your fingers or patch the cracks with a bit of dough from the outer edges.

Place filling in the bottom crust and unwrap the second dough ball. Repeat the above step to roll out the pie dough. Brush the bottom pie dough around the edges lightly with water to seal the edges of the crust. Carefully lay the top piece of pie dough over the filled pie. Tuck the edges of the top crust under the lower crust and press together lightly. Using the rim of the pie plate as a guide, create a fluted edge with your fingers or the back of a fork.

For the peach pie, cut a small hole to vent the top, allowing excess steam to escape during baking. Brush the surface with egg wash, made of one egg and one teaspoon of water, and bake as directed.

This recipe, made with butter, will result in a lighter and more flavorful crust.

George’s Favorite Pie Crust Recipe
Makes one pie or two bottom crusts

chefgeorgehirsch.com | George Hirsch Lifestyle

1/2 cup butter
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1/2 cup cold milk

Chill the butter and milk before you begin. Chilling keeps the pie crust flaky, preventing the fat pieces from melting into the flour and becoming tough.

Next, mix the flour, salt, sugar, and baking powder. Cut the chilled butter into the dry mixture using a pastry cutter or pinch the fat into the mixture with your hands. The mixture should have fat lumps no larger than the size of raisins. If making pie crust in the summertime, cool off the flour by measuring your flour and refrigerate one hour before making the dough.

Pour in the chilled liquid until the milk is absorbed, mixing gently with a fork. You should be able to press the dough into a ball gently. Mix the dough as little as possible: you don't want to cream the lumps of butter into the flour. A crust without lumps of butter will be dense, not flaky. Note that humidity will affect how much liquid the flour will absorb.

Split the dough into two equal parts. Pat them into balls, flatten them slightly, and wrap them in plastic wrap. The dough needs to rest in the refrigerator for at least 30 minutes. Overnight is preferred. Chilling lets the flour absorb all of the liquid, lets the dough relax and become more elastic, and keeps the fat in separate pieces, giving the crust a lighter texture when baked.

To Make Peach Filling with Rosé Simple Syrup: In a small saucepan, add 3/4 bottle of Rosé wine and ¼ cup pure cane granulated sugar. Simmer and reduce to about 1 cup. Chill. Pour rosé reduction over 8 sliced peaches and marinate overnight, covered in the refrigerator.

Drain the rosé simple syrup after the 8 sliced peaches have marinated in rosé overnight. *Reserve the peach-flavored rosé syrup. Add the additional 2 sliced peaches.

8 medium-sized fresh ripe peaches, cut into 1-inch slices

2 Tablespoons all-purpose flour

1/4 cup packed brown sugar

2 medium-sized fresh ripe peaches, cut into 1-inch slices

½ cupcake crumbs; use pound cake, sponge cake, etc.

Mix flour and brown sugar, add to peaches, and toss until fully combined.

Roll out the pie dough and place the bottom in a 9-inch pie pan. Cover the bottom with cake crumbs.

Fill with peaches, mounded slightly. Roll out the top pie dough and cover it with a top crust or a lattice crust. To add a richer color to a double-crust or lattice-topped pie, brush the top crust with an egg wash (1 egg beaten with a teaspoon of water) before baking. Refrigerate the peach pie for 1 hour before baking to slightly chill the dough.

Preheat oven to 425 degrees.

Bake directly on the oven rack; do not use a sheet pan. After 15 minutes at 425 degrees F, reduce the temperature to 350 degrees F. Continue baking for 30 additional minutes or until done. To test doneness, tap the edge of the crust lightly with a finger, and you should hear a hollow sound.

Chef’s Note: *The drained marinated peach syrup can be added to Prosecco or club soda for the best Bellini or peach mimosa!

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

Power Cookie

George Hirsch September 8, 2026

Why wait? Now is the time to make a big batch. I created this recipe for a Power Cookie with a healthy spin on the oatmeal cookie; see the apple sauce and no oil—a definite crowd favorite since I have baked this cookie in the thousands. But you'll have to see for yourself and share with the kids. The true secret is in the quality of the rolled oats. Now, who doesn't like a fresh-baked oatmeal cookie?

George's Power Oatmeal Cookies

George Hirsch Living it UP! cookbook | Makes 1 1/2 to 2 dozen cookies

From George Hirsch Living it UP! TV series companion cookbook

6 Tablespoons butter

1/4 cup apple sauce

1/2 cup brown sugar

1/2 cup sugar

2 egg whites

1 1/2 rolled oats (not quick-cooking)

3/4 cup all purpose flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 cup raisins

1 teaspoon vanilla

2 Tablespoons pecans, chopped

Preheat oven 350° F. Follow the Recipe Below

Mix the butter, applesauce, brown sugar, sugar, egg and vanilla. Beat until creamy. Sift the flour with salt and baking soda. Add to creamed mixture, blending well. Fold in the oats, raisins, and nuts.

Make into 1-inch balls and place on a cookie sheet. Bake for 9-11 minutes or until the edges begin to set.

TIP: Do not overbake! When removed from the oven, the cookies will carry the heat and continue to bake.

**Chef George shares low and slow brisket, pulled pork, ribs, + chicken with plenty of sides!**

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Eggplant & Squash Gratin as seen on George Hirsch Lifestyle

George Hirsch September 3, 2026

GHL_Grilled_Eggplant_Squash_Gratin_titled__106 copy.png

With a simple eggplant, squash, and tomato, you can make magic. Layers of flavor come together to create this meatless wonder. And the gratin only tastes better the next day, served hot or cold.

Eggplant Squash Gratin

Makes 4 - 6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

Slice lengthwise the peeled eggplant and squash. Coat lightly in flour. Sear in olive oil with a few whole garlic cloves. Turn the eggplant and squash when light brown, remove. Cool. Slice the tomatoes thick. Layer vegetables in an ovenproof casserole, lightly oil, layer eggplant, squash, tomato; repeat using up vegetables. Optional parmesan between layers. Place whole sauté garlic on top of layered vegetables, sprinkle with fresh ground bread crumbs, parmesan cheese, fresh basil sprigs, fresh chopped parsley, and drizzle with olive oil on top.

Bake at 375 degrees for 15-20 minutes. Serve warm or cold.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95