Bologna Inspired

George Hirsch April 16, 2026

Food is one of the most powerful gifts we can give ourselves and the people we love. When life feels overwhelming, a warm bowl of soup has a way of slowing everything down and reminding us that nourishment — real, soulful nourishment — is always within reach. This creamy tortellini soup is exactly that kind of dish. Simple, honest, and made with heart. —

I’ve spent decades championing the idea that great food doesn’t have to be complicated — it just has to be made with intention. This creamy tortellini soup brings my philosophy to life in every spoonful. Cheese-filled pasta, tender spinach, and a rich tomato-cream broth come together in under 30 minutes to create something truly comforting. Add Italian sausage, fragrant garlic, and fresh basil to make it your own. Use refrigerator-aisle tortellini for the best texture, and let the act of cooking itself be a source of joy and restoration.

Tortellini Basil Soup

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1 Tablespoon olive oil

1 cup sweet onion, chopped

8 cloves caramelized garlic

1 cup canned San Marzano Tomatoes, chopped

4 Tablespoons fresh basil, chopped

1 quarter cup fresh spinach leaves, shredded

8 cups chicken or vegetable broth

8 ounces cheese tortellini

1 cup small white beans, cooked or canned (optional, added for extra protein)

Pinch nutmeg

Grated parmesan cheese to taste

Fresh ground black pepper

Preheat a medium soup pot to medium temperature.

Add olive oil, onion, garlic, and tomatoes, and cook for 4-5 minutes. Pour in broth and bring to a boil. Lower to a simmer and add tortellini, spinach, basil, and white beans. Simmer until tortellini are al dente and season with nutmeg and pepper. Add parmesan cheese to taste. Serve with a basil leaf on top.

NOTE: This recipe requires a good-quality tortellini if you are cooking the pasta in the broth. A lesser quality tortellini will make the soup starchy. If you are not sure of the quality, cook the tortellini separately and add pasta to the soup right before serving.

**Everyone loves a great pizza, CLICK to WATCH how to make your own Hand Tossed Pizza.**

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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.

Cane Charred Shrimp

George Hirsch March 26, 2026

Want a quick and easy recipe? Better yet, and mouth-watering delicious? Of course, you do. Shrimp is easy and fast to prepare, and as always, I constantly repeat a crowd pleaser as either an appetizer or the center of the plate. The only tip of caution is, do not overcook the shrimp! It cooks fast, within minutes.

This particular Cane Charred Shrimp Recipe has been in my back pocket, so to speak, for years. It's been on my restaurant menus, in my cookbooks, and I've even prepared it many times for dinner parties. A classic. Why? Because of all the wonderful comments of those who have enjoyed it!

CANE CHARRED SHRIMP
chefgeorgehirsch.com | George Hirsch Lifestyle
Makes 4 appetizer portions, or two dinner portions

1 pound large (26-30 size) shrimp, peeled and deveined
8 rosemary or wooden skewers
Thread shrimp onto the end of each rosemary skewer.

Step 1- Shrimp marinade:
1Tablespoon Dijon Mustard
2 teaspoons soy sauce
3 Tablespoons Ketchup
1 head caramelized garlic
2 Tablespoons green onion, chopped
Juice one lemon
1/4cup olive oil
1 teaspoon each thyme, basil, oregano, paprika, hot pepper flakes

Step 2- For cooking the shrimp:
1 Tablespoon olive oil
1 Tablespoon fresh ginger, chopped
1/2 red bell pepper, chopped
1/2 sweet white onion, chopped
2 Tbsp. Cane or corn syrup

In a medium bowl, combine all marinade ingredients. Pour over skewered shrimp. Marinate for 10 minutes.

Preheat a cast-iron or heavy-duty sauté pan. Drizzle olive oil into a hot pan, and add marinated shrimp. Add ginger, red pepper, and onion, and cook for one minute on high heat. Turn shrimp and pour marinade over shrimp. Drizzle corn syrup over shrimp and cook for 2-3 minutes or until shrimp are cooked. Be careful not to overcook shrimp.

Serve shrimp warm or chilled on small plates, and pour sauce over the shrimp.

NOTE: Serve cucumber slices with shrimp as a refreshing accompaniment.

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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

At the Waldorf

George Hirsch March 7, 2026

This is one of the sides that brings me right back to my humble days of early chef-dom - a very classical and very good Waldorf Salad.

Waldorf-Astoria Hotel c1899

A bit behind the salad history: Oscar Tschirky, maître d’hôtel at the Waldorf Hotel in NYC, is credited with creating this recipe in the 1890s, as well as many other recipes. Veal Oscar, anyone? I'll save that for another post.

The Waldorf Salad is simply apples, celery, and mayonnaise served on a lettuce leaf. But that’s where it all begins. Walnuts became a common addition years later, as did grapes and other dried fruit such as raisins, apricots, and sultanas. My friend Tony even opted to add the aforementioned and cut the mayo with good Greek yogurt, which is very refreshing and lighter than all mayo or a combo of mayo & unsweetened whipped cream.

Things have changed since the 1890s, so go ahead and put your own spin on the Waldorf; Oscar won’t mind. Use a culinary license, prepare it with apples and toasted nuts, cut the mayo, and even substitute it with today’s olive oil mayo, which I prefer. Serve some grilled chicken or shrimp on the side, and then you are talking about a healthy main dish.

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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

Sgroppino

George Hirsch December 27, 2025

Here's a toast for you. Cheers!

Enjoy a refreshing cocktail from Venice, Italy, made from vodka and lemon sorbet and finished with prosecco. Think of this drink as a big person slushy-like beverage served as an apéritif, palate cleanser, or refreshing dessert served with crisp biscotti.

All Champagne, by definition, must come from vineyards in the Champagne region of France. This small region comprises three districts, including the towns of Reims, Troyes, Charleville-Mézières, and Chalons. Prosecco, produced in the Veneto region of Italy, is considered an everyday drink or sparkling wine. Unlike most Champagnes, it does not improve with age and should be consumed within six months of purchase or within a year of bottling. It tends to be drier than many Champagnes. A good prosecco is inexpensive and very drinkable, right for any occasion, even breakfast.

Sgroppino Italian Cocktail

chefgeorgehirsch.com | George Hirsch Lifestyle

Chill 4-6 Champagne flutes

2 cups chilled Prosecco (Italian sparkling white wine)

2 Tablespoons chilled vodka

1 cup frozen lemon sorbet

2 Tablespoons half & half

4 fresh strawberries split for garnish

4 fresh mint leaves

Mix Prosecco, vodka, sorbet, and half & half in a blender for 1 minute. Pour the mixture immediately into chilled champagne flutes. Top with berries and mint.

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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

**Click to Listen to George Hirsch Lifestyle Radio on your Favorite Podcast Platform** **Holiday Special**

Cranberry Hootycreeks

George Hirsch December 4, 2025

I always look forward to this time of year, sharing a post from my dearest friend and co-author of four of my cookbooks. I've enjoyed many days with laughter with Marie and her husband Frank's great espresso. A tradition in my book for the Christmas season, I hope you make Marie's Hootycreeks a holiday tradition too.

Guest holiday post + recipe today by Marie Bianco, my dear friend, food writer, and author.

Edible holiday gifts always make a hit, and this one is about as easy as it can get. Even school-age children can get into the act.

The cookie ingredients are layered in a wide-mouth canning jar, which you can buy for about a buck each. Make sure you get the wide-mouth ones because it’s easier to get the ingredients into those jars rather than the narrow-neck ones. If you’re planning on making a large quantity of mix for all those people on your list who you want to give “a little something,” invest in a wide-mouth funnel.

Tap each layer down in the order given. Once the lid is in place, cut a circle of gingham or holiday fabric and fasten it with a rubber band. Then tie a ribbon around the jar and include the recipe directions printed out on the computer or written in your best handwriting.

Cranberry Hootycreeks

1 jar Cranberry Hootycreek Mix

½ cup (1 stick) butter or margarine, softened

1 egg

1 teaspoon vanilla

Preheat oven to 350 degrees. In a large bowl, cream butter, egg, and vanilla. Add the Cranberry Hootycreek Mix by hand until the mixture is well blended. Drop by tablespoons onto a greased cookie sheet. Bake 8 to 10 minutes, or until edges just begin to brown. Transfer to a wire rack and cook. Makes 18 to 24 cookies.

Cranberry Hootycreeks Mix

½ cup plus 2 tablespoons all-purpose flour

½ cup old-fashioned oats

½ cup all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1/3 cup brown sugar

1/3 cup granulated sugar

½ cup dried cranberries

½ cup white chocolate chips

½ cup chopped pecans

Layer the ingredients in the order given into a 1-quart, wide-mouth canning jar. Pack each layer into place before adding the next ingredient.

Attach a gift tag with the mixing and baking directions.

A Cookie Legend

A long-time friend who assisted me during a TV marathon passed along his connection to Hooty Creeks. Now, David related to me that the name of these cookies originated in the mountains of North Carolina. An uncle of his named Bubba “Hooty” Gibson operated a still way back up in the hollows near a creek where they got water for the still. To pass the time in the fall, they would pick wild blueberries and black walnuts to make cookies. These cookies became well known in the area as “Hooty’s Creek” cookies. Well, as fate would have it, some Yankee Revenues found the still and the recipe for the cookies. They took it back up north, where they changed the recipe to cranberry “Hootycreek” cookies, and they have been famous ever since.

Thank you, David, for passing along the legend of Hootycreeks.