Honey Glazed Acorn Squash as seen on George Hirsch Lifestyle

George Hirsch November 22, 2025

As sweet as candy! This is one of my long-time favorite dishes. Seasonal, simple, and a wow for your guests. A type of winter squash known for its distinctive ribbed, dark green exterior (often with an orange patch) and sweet, nutty, yellow-orange flesh. It is commonly baked, roasted, or stuffed and is a good source of fiber, potassium, and vitamins A and C.

I've prepared acorn squash several ways, roasted in an oven and grilled on an outdoor grill. Yes, squash is just perfect for the grill. Wow, your family and friends will love my candy-like acorn squash.

A perfect dish to go with my Bacon Wrapped Meatloaf! or for a holiday celebration, drizzled with honey and filled with cranberries.

Honey Glazed Acorn Squash

Makes 6 Servings | George Hirsch Lifestyle

chefgeorgehirsch.com | George Hirsch Know Your Fire Cookbook

3 Acorn Squash, split in half lengthwise, remove seeds

1 Tablespoon olive oil

2 Tablespoons butter, melted

2 Tablespoons, honey, melted

pinch of fresh grated nutmeg

Brush six halves with olive oil and place upside down on a low to medium temperature grill. Cook for 10 minutes or until the inside begins to lightly brown. In a small bowl, mix melted butter, nutmeg, and honey. Turn over the squash and baste with the butter mixture. Close the cover of the grill and continue to cook on a low temperature for 15 – 20 minutes or until the inside is tender.

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Hot Apple Tart as seen on George Hirsch Lifestyle

George Hirsch November 1, 2025

The original legend tells that an apple tarte was made upside down by mistake—and so, I call it a confused apple pie. And the tart is still a tart with or without the e. Believe it or not, tarte tatin is easier to make than apple pie and could even have higher appeal because it’s served warm. So put your best pastry move on and make it for your guests for dessert; they’ll love the show!

Tarte Tatin aka Apple Tart

Makes six servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 large green apples, peeled, cut into quarters, remove the core and cut into 1/2-inch slices

1/2 stick of sweet butter

1/4-1/2 cup pure cane granulated sugar depends on the tartness of the apples

1 sheet frozen puff pastry, defrosted

Preheat oven to 400 degrees.

Spread room temperature butter in the bottom of a nine-inch nonstick ovenproof sauté pan. Sprinkle sugar completely over the bottom of the pan. Arrange apple slices on top of the sugar. Cover apples with puff pastry dough, but do not stretch the dough. Press the dough lightly around the inside rim of the pan. Cutaway corners of excess dough, so puff pastry fits into the round sauté pan. With the tip of a knife, poke three to four tiny holes in the dough.

On the stovetop, begin to cook the tart on high heat until the dough begins to bubble. This will take about 3-4 minutes. By cooking on the stovetop, you are browning the sugars and apples. If the dough bubbles up too high, gently pierce the dough with the tip of a knife to allow excess steam to escape. Once the tart has been cooked on the stovetop, place it in the oven for ten to twelve minutes or until the pastry is light brown and fully baked.

Remove the tart from the oven and allow it to set for about thirty seconds. CAREFULLY place a large serving platter inverted over the tart. With a towel holding the hot pan and another hand on top of the inverted platter, turn the platter right side up and unmold the tart from the sauté pan.

Top with powdered sugar. Serve warm with fresh whipped cream or ice cream.

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IPA Leek Onion Soup

georgehirsch September 9, 2025

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

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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.

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Eggplant & Squash Gratin as seen on George Hirsch Lifestyle

George Hirsch September 4, 2025

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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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Summer Corn Chowder

George Hirsch August 21, 2025

When the corn is fresh, it's time for chowder. Make magic with the goodness from the earth, simply with corn and potatoes.

One of my most often requested soup recipes, especially during summer when the farms are abundant with fresh, candy-like corn and our famous Long Island East End Yukon Potatoes.

It is known that eastern Long Island has some of the best soil for farming in the world. Off the record, I have had some farmers tell me - that farmers in other regions are envious of the rich, well-drained earth here on the East End. Adding the pancetta and chicken adds flavor and protein for a hearty meal, or omit it for a lighter, warm-weather soup.

Summer Corn Chowder

Makes four to six servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 Tablespoon olive oil

Optional: 4 Tablespoons pancetta or bacon, chopped

3/4 cup chopped sweet onion, chopped

3 cloves garlic, peeled and chopped

Optional: 1/2 pound skinless, boneless chicken breast or thighs, cut into 1/2 inch pieces

1/2 cup chopped carrot, chopped

1/2 cup chopped celery, chopped

2 Tablespoons all-purpose flour

4 cups vegetable or chicken broth

2 cups corn (about 4 ears), fresh cut from the cob, or leftover grilled corn

1 cup Yukon potatoes, well-scrubbed skin left on, chopped 1/4 inch pieces

1 bay leaf

1 teaspoon fresh thyme, chopped

1/2 teaspoon hot sauce

pinch of sea salt

fresh ground black pepper

1/2 cup half-and-half

1 Tablespoon fresh parsley, chopped, or one sprig fresh thyme

Preheat a soup pot to medium temperature. Add olive oil and pancetta, and cook until light brown. Add onion, garlic, and chicken and cook until lightly colored.

Add carrot and celery, and cook for three to four minutes. Add flour, cook for two minutes, and slowly add chicken broth. Bring soup to a boil, and add corn, potatoes, thyme, hot sauce, and bay leaf. Simmer the soup for 45 minutes to 1 hour.

Preheat half-and-half, add sea salt and pepper to the soup, and top with fresh chopped parsley or fresh thyme.