When I’m grumpy McGrumperson, I turn on “The Chew” to get me out of my funk. It plays near lunchtime, so I might even be chewing as I watch “The Chew.”
I dare you not to smile at the antics of the zany crew, who flit from topic to delicious topic on their hit ABC daytime show. I’ve loved mischievous Clinton Kelly since he was on “What Not to Wear,” (which, by the way, I could have starred in, since that describes my fashion sense; but I digress). I just want to give big bear Mario Batali a hug, and tall-drink-of-water Carla Hall is not only funny and smart, but she has incredible style, both in her clothing and her food.
It’s Carla’s Cheesy Pull-Apart Pesto Bread that struck me when I first paged through the new cookbook by The Chew crew. It’s called “The Chew: An Essential Guide to Cooking and Entertaining. Recipes, Wit and Wisdom from The Chew Hosts,” (Kingswell Publisher; $19.99).
The cookbook is chock full of delicious favorites from the hosts and their families, everything from modern ways to get dinner on the table (Sheet Pan Chicken Thighs with Fingerling Potatoes) to “Old Faves New Flaves” like Sweet Potato Gnocchi with Brussels Sprouts and Brown Butter, to a new spin on a classic breakfast like Omelette in a Jar.
Speaking of breakfast, the Croissant Bread Pudding (with Nutella, no less!) has my teenager’s name written all over it.
But let’s get back to my obsession, the Cheesy Pull-Apart Pesto Bread. Here’s what Carla says about it:
“Every single time I make this dish, people go crazy for it; and it’s so simple that you don’t even have to make anything from scratch . . . it’s the ultimate cheat! And if you’re going to throw a party, sometimes you need a little help from the grocery store—you know? It’s got everything you want in a garlic bread and more. First, I drizzle this baby with butter, then stuff it with cheese, and slather it with tangy pesto. It’s like garlic knots gone wild!”
Gnaw Chew on this, friends!
I’m chewing. Are you?
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Disclosure: The publisher sent a copy of the cookbook for review, and granted permission for me to republish the recipe and use the photos. All opinions are my own.