Bistro Night

George Hirsch April 9, 2026

The term bistro is believed to have originated in Paris in the 19th century, with some legends attributing it to Russian soldiers shouting "bystro" (quick) at waiters during the 1815 occupation. Traditionally, bistros originating in France are known for serving moderately priced, simple, and hearty food in a cozy setting.

I love to prepare themed nights as a fun way to celebrate at home, as if we were in a small, casual restaurant. So here’s your challenge: channel your inner Chef George tonight! Don’t be afraid to try something new in the kitchen. Season boldly. Grill with confidence. Bake without apology. Visit your local farmers market and let the freshest ingredients guide your menu. Set the table as it matters — because it does. Whether you’re cooking for two or designing a feast for thirty, bring the same passion and joy to every dish.

And what would a French onion soup be without a toasted crouton, a sop? Sops are used for soaking up a warm liquid, broth, or wine, and were the term used in days of yore. I guess it was only natural that the word soup derived from sop.

In my Five Onion Soup, the mixture of five onions gives an excellent character to the soup. But, if you have less than five, no sweat; use a sweet onion, and you'll have a tasty version. The so-called bar of success in making an onion soup is all the slow cooking and gradual 'caramelizing' of the onions. The onions' natural sweetness adds the rich, robust flavor and golden brown color to the soup prize.

CREAMY FIVE-ONION SOUP

Makes 6-8 servings

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This easy-to-prepare, hearty soup for a cool night makes for a wonderful dinner or rustic appetizer.

2 Tablespoons olive oil

2 each sweet onions*, chopped

3 cloves garlic, chopped

6 each Chipolini onions, chopped

1 each red onion, chopped

1 green onion, chopped

1 Tablespoon flour

1/2 cup tomato sauce

2 teaspoons dried thyme

2 bay leaves

1 teaspoon freshly ground black pepper to taste

1 cup white wine

1/2 cup potatoes, peeled and chopped

2 cups chicken broth

2 cups beef broth

Optional:

1/2 cup half and half

French bread croutons

Parmesan, Emmental, or Gruyere cheese

Preheat a large soup or saucepot to medium heat. Add olive oil, sweet onions, garlic, cipollini, red onion, and green onion. Cook for 10 minutes without stirring until the onions in the bottom of the pot begin to brown. Stir and allow the onions to continue to brown further. Stir and allow onions to cook for an additional five minutes. The total cooking time of onions will be about 20 minutes or more.

Season with thyme, bay leaves, and pepper. Add tomato sauce and flour, and stir. Add white wine and cook for 5 minutes or until dry. Add chicken broth, beef broth, and potatoes. Bring to a boil, lower to a simmer, cover, and cook for about 30 minutes.

Remove bay leaves, then puree one-half of the soup in a blender or food processor.

Return the pureed soup to the soup pot. Bring the soup back to a boil; reduce the temperature to a simmer. Add an optional half and half. Serve with a toasted French bread crouton, top with grated Parmesan, and melt Emmental or Gruyere cheese. SEE SOUP NOTES + MORE RECIPES BELOW

*Note onions: Soup may only be made with sweet onions and garlic. Or, you may use the addition of any onion family, such as leeks, chives, etc.

For My Quiche Lorraine Recipe

For My Tarte Tatin

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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)

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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

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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.

George’s Cheddar-N-Jack Mac

George Hirsch April 7, 2026

There’s a reason macaroni and cheese has never gone out of style — it speaks to something deep in all of us. For me, it takes me straight back to my nana’s kitchen, where a bubbling pot on the stove meant everything was going to be alright. This dish has fed families through hard times and good times alike. It carried people through the Great Depression and World War II, not just because it was affordable and filling, but because it brought comfort when comfort was needed most. That’s the power of real, honest food — and it never goes out of style.

I always say a great recipe is just the beginning of the conversation. Use mine as your foundation, and then make it your own. Fold in some smoky ham, crispy bacon, grilled chicken, or even seared shrimp. Cook with confidence, cook with love, and trust your instincts — that’s where the magic truly happens.

If I can do it, You can do it!

George’s Cheddar & Jack Mac

Makes 6 servings

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2 Tablespoons Butter

1 onion, chopped

6 cloves garlic, chopped

2 Tablespoons all-purpose flour

4 cups chicken broth

1 4-ounce can diced green chilies

2 bay leaves

1 teaspoon fresh thyme

1 teaspoon hot sauce

pinch fresh 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 to a boil. Lower the heat, add the bay leaves, thyme, diced green chilies, 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, and bake five minutes in a 350 degree oven.

Optional Additions:

1 cup each Chorizo, chopped plum tomatoes

For the Mac Topping

4 Tablespoons butter, melted

6 Tablespoons bread crumbs

2 Tablespoons Parmesan cheese, grated

1 Tablespoon each fresh cilantro & parsley, chopped

Fresh ground pepper, to taste

Place all ingredients in a bowl and mix well.

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Gather 'Round the Grill Cookbook, Vintage (new)

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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

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Melanzane al Pomodoro

George Hirsch April 1, 2026

Cooking Melanzane al Pomodoro is perfect this time of year when farms are abundant with eggplant and tomatoes. My Eggplant Sauce recipe does not include meat/protein in the ingredients, but feel free to add grilled sausage, chicken, or shrimp if desired. This is it if you are looking for an under-thirty-minute cook-to-table dish without compromising flavor for time. You can create variations on this recipe, which is very easy to do.

This pasta sauce is served warm or chilled, added to a tube-shaped pasta.

George's Eggplant Sauce

Makes 4 servings

chefgeorgehirsch.com | from George Hirsch Living it UP! Cookbook

1/4 cup olive oil

2 cups eggplant, peeled and chopped

1/2 cup onion, chopped

8 cloves garlic, chopped

6 plum tomatoes, deseeded and chopped

1 red bell pepper, chopped

1/4 cup pitted calamata olives, chopped

1/2 cup white wine

1 cup chicken broth

1 teaspoon each dried basil, oregano, thyme, and hot pepper flakes

2 Tablespoons pine nuts

2 Tablespoons fresh basil

parmesan cheese to taste and fresh black pepper

Preheat a large nonstick saucepan

Add half the olive oil, then eggplant, onion, garlic, tomatoes, and bell pepper. Cook until light brown. Add the wine, chicken broth, olives, dried basil, oregano, thyme, and hot sauce. Cook for 10 to 12 minutes.

Top with remaining olive oil, fresh basil, and pine nuts.

Excellent with a rigatoni or tube-shaped pasta.

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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

Better than Quiche Lorraine

George Hirsch March 31, 2026

Contrary to what you might believe, the tart quiche originated on German soil, not French. The widely popular classic of French cuisine hails from an area of the medieval German kingdom, Lothringen, aka Lorraine, France.

Years ago, the pie was made with just eggs, cream, smoked bacon, and bread dough. The word Küche or Küchen is German for cake, believed to be the origin of the word Quiche.

Keep in mind that the Lorraine region influences Germany and France, so depending on who you ask or sample your Quiche from, you may receive a slight variation of the recipe. Today, a Quiche Lorraine is expected to contain cheese and onions. The use of Gruyère cheese is a relatively new addition to quiche in France. Oh, and don't expect to taste any Gruyère in your quiche in Lorraine; they are purists - sans the cheese. Too bad, it's a magnificent modification to the French recipe. In Germany, expect onions and no cheese, and it's called Zwiebelkuchen.

I find it interesting to know a dish's classical origin, but what is more important when making a quiche or any dish is what influences its taste and texture. So, for me, the appeal is not to stick to its classical roots but to see how the melding of cultures and the additions of flavorful savory ingredients, in this case, like onions and cheese, have improved this dish.

As for Real Men Don’t Eat Quiche, Bruce Feirstein's best-selling book that satirized stereotypes of masculinity, I can assure you, based on all the quiches I have made, that real men DO eat Quiche!

Tips:

Add 1 Tablespoon of flour mixed into the filling before adding the egg/ milk mixture to help set a too-moist filling, for example, tomatoes, mushrooms, etc.

To prevent a raw bottom of quiche, pre-bake pastry dough Blind (8-12 minutes with no color) before filling.

Bake directly on an oven rack. Baking quiche on a cookie or sheet pan will cause the tart or pie bottom to be raw.

Feel free to improvise with flavors, seasonings, vegetables, meats, and seafood. Just keep in mind that adding very moist fillings, such as mushrooms, tomatoes, etc., will affect the custard of eggs and milk or cream.

Better than Quiche Lorraine Recipe

Makes one 9-inch tart

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For George's Pastry Crust:

*George’s Favorite Pie Crust

Makes 1 pie or 2 bottom crusts

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 and prevents 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 it and refrigerate one hour before making the dough.

Pour in the chilled liquid just until the milk is absorbed, mixing gently with a fork. 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 butter's lumps 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 parts: 2/3 and 1/3 (2/3 for the bottom and 1/3 for the top). 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, become more elastic, and keep the fat in separate pieces, giving the crust a lighter texture when it is baked.

Prepare George’s piecrust the night prior or at least 1 hour ahead, or use store-bought piecrust. Roll out the pastry into a 9-inch tart or pie pan—pre-bake pastry dough Blind (8-12 minutes with no color) before filling.

For the Filling:

1 cup (approximately 6 slices) thick-cut or slab bacon, cut into thin strips- ' lardons.'

1/2 cup sweet white onion, sliced thin

2 green onions, chopped

3 eggs, beaten

1 1/2 cups half-and-half or milk

Pinch of sea salt and freshly grated nutmeg

1/2 teaspoon each hot sauce, fresh-grated black pepper

1 cup Gruyere or good Swiss cheese, shredded

Optional:

2 Tablespoons fresh Italian parsley, chopped

2 Tablespoons Arugula, chopped

Preheat oven to 375°F. See Instructions Below

Preheat a sauté pan to medium heat, and cook bacon until brown and crisp. Remove bacon pieces and drain on a paper towel. Drain bacon fat from the pan; add onions to the pan and cook for 2-3 minutes to soften slightly. Allow bacon and onions to cool.

Place bacon, onion, parsley, Arugula, and Swiss cheese on top of the blind-baked pastry crust.

In a bowl, whisk together the eggs, milk, salt, nutmeg, hot sauce, and pepper, and pour the mixture over the onion and bacon tart.

Bake for 20 minutes, then lower the temperature to 350°F. The total baking time is 30 minutes, or until the egg custard is set. Allow to cool slightly, and serve warm or at room temperature.

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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

Hot Cross Buns

George Hirsch March 28, 2026

This version of Hot Cross Buns is made from a quick bread, but it is unclear of true origin—be it from the Scots, Brits, or Germans. Although traditionally a rich yeast dough, I find this version quicker to make and more popular.

Why Buttermilk? Using Buttermilk instead of cream makes for a lighter, more bread-like scone. The scones are baked at a higher oven temperature, which produces a darker, crispier crust. Using Buttermilk will also result in a more tender, creamy texture with a rich buttery taste and a bit of tang, somewhat similar to a good Greek yogurt. TIP: Not to worry if you are just plum out of Buttermilk; regular milk + vinegar will provide the same results.

Start with the best ingredients, and the results will provide tastier, better results—specifically, use good quality flour. Easily prepared, baked, and enjoyed in under an hour—have a good cup of hot tea and jam with the buns.

Hot Cross Buns

Makes 8 buns

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2 1/2 cups all-purpose flour

1 1/4 teaspoon baking powder

1/2 cup (1 stick) very cold sweet butter, cut into small pieces

1/4 cup plus 2 Tablespoons pure cane granulated sugar

1/2 teaspoon salt

2 eggs, beaten

1/2 cup milk, *made into buttermilk

1 1/2 teaspoons vanilla

1 cup raisins, **plumped

1/4 teaspoon white vinegar for making milk into buttermilk

*Add white vinegar to milk to make the buttermilk. Allow to sit for 5 minutes to sour.

Preheat oven to 375 degrees F.

Mix flour, baking powder, and salt in a large bowl. Add cold butter to the flour and blend in by hand until the butter resembles fine crumbs. Add granulated sugar and mix it into the flour.

Combine beaten egg, vanilla, and milk. Add milk mixture to flour mixture, toss in plumped raisins, and mix by hand until a dough forms. It will take about one minute of kneading until the flour is absorbed. Turn the bun dough onto a floured surface. Form in the shape of a ball; do not over-knead. With a rolling pin, flatten out the dough to one inch thick.

Place the rounded buns into a 9-inch cake pan. With a bench scraper or knife, cut through the dough four times, dividing it into eight equal pieces. Immediately bake for about 16-18 minutes until the dough sounds hollow, a sign it is fully baked.

Icing

Mix 1 cup + 2 tablespoons confectioners' sugar, pinch of flour, 1/2 teaspoon vanilla extract, pinch of salt. 4 teaspoons milk, or enough to make a thick pipable icing.

Allow buns to cool, then drizzle icing into a cross shape over the buns.

**To plump raisins, add 2 tablespoons of water and heat in the microwave for 30 seconds.

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