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In the Kitchen With David® Blog


Bunny Bum Cupcakes - What Are the Cutest Easter Recipes You've Seen This Year?

Last Reply by goocharoo 1427491029.947 | Started by David Venable in Kitchen & Food Talk, Hosts & Personalities

Hello, foodies.. I’m back in my old stomping ground! Yesterday, our ITKWD team member Wes and I flew to South Carolina and then drove to the QVC’s Florence Distribution Center where we met with employees. Then last night, we drove up to Raleigh for a book signing for our ITKWD fans. Here are a few pics from the trip!   Now today we’re headed to Rocky Mount, NC to meet with employees and sign a few more copies of my cookbook. I’m sitting in a café now so I could blog with you before heading over. It feels AWESOME to be back "home" again. This ... Continue Reading

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Five Must-Try Gourmet Holiday Selections

Last Reply by goocharoo 1427466656.77 | Started by David Venable in Kitchen & Food Talk, Hosts & Personalities

Hello, foodies… If you’re one of those people that make your entire Easter meal from scratch—I’d like to shake your hand. Holiday planning takes a lot of time and that’s not a luxury I always have. So at Easter, and all my holiday meals, really, I do like to incorporate a few of QVC’s gourmet foods into my menu for a few reasons. One, the foods really are terrific. (I personally help taste-test the foods that you see on air and only the best make it through.) Two, opening the box (that arrives on my front door) is half the preparation battle. And three, it... Continue Reading

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Chicken Cordon Bleu Pizza - Don't Forget, ITKWD's on QVC Plus This Wednesday

Last Reply by Zona hottie 1427219787.763 | Started by David Venable in Kitchen & Food Talk, Hosts & Personalities

Hello, foodies… Now I understand that Easter hasn't yet arrived, but I know I’m not the only one, who after the busy holiday, looks into the fridge at all those leftovers and says, "What in the world am I going to do with all of that?!" So while the thought is fresh in our minds, here’s an idea for the holiday ham: Chicken Cordon Bleu Pizza. Chicken Cordon Bleu PizzaServes 8–10 This recipe is prepared with the Green Pan 11-Piece Cookware Set with Ceramic Nonstick (K42000). Go to David's Recipe Item Page for the full list of items that David has used in his recipe... Continue Reading

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Easter Ham with Apricot Glaze - What Holiday Dish Are You Most Looking Forward To?

Last Reply by Mimibet 1427043374.12 | Started by David Venable in Kitchen & Food Talk, Hosts & Personalities

Hello, foodies… There are just two weeks until Easter, and while we’ve been sharing some springtime and Easter recipes all throughout March, we haven’t yet talked about the main course: the holiday ham. Even though most hams are pre-cooked (like those from Smithfield and Kansas City Steak Company), I wanted to make sure you knew how to make the perfect ham and a one-of-a-kind glaze. So here’s my star recipe of the month: Easter Ham with Apricot Glaze. Easter Ham with Apricot Glaze Serves 8–10 Note: If you're preparing a 10–15-lb fresh, bone-in ham, pr... Continue Reading

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Don't Forget to Enter David's Road Trip Contest!

Last Reply by Cheraud 1427325658.623 | Started by David Venable in Kitchen & Food Talk, Hosts & Personalities

Hello, foodies… The ITKWD Road Trip Contest is now underway! We’re asking you to send us pictures and a short description about THE restaurant in your college town. Whether it’s a place you frequented during your college days or it’s a place in the college town where you currently live…I want to know where everyone goes to eat. We’ve already gotten some terrific entries like this one from Rachel B. Rachel entered “The Columbia” in Sarasota, Florida—the place she and her husband frequented while attending Florida State University Coll... Continue Reading

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Citrus-Steamed Shrimp with Orange-Tarragon Aioli - What's Your Favorite Shrimp Dish?

Last Reply by Sweetbay magnolia 1426759303.47 | Started by David Venable in Hosts & Personalities

Hello, foodies… Happy (early) St. Patrick’s Day to you! If you missed my blog on Friday, I shared some terrific Irish-American recipes you might want to try today or tomorrow, including my St. Paddy’s Day Milk Shake and Corned Beef Cabbage and Potatoes, which we made in a pressure cooker…in an hour! If you’ve already gotten your fix of corned beef and minty milk shakes, allow me to share our next recipe that supports or Spring & Easter Favorites theme: Citrus-Steamed Shrimp with Orange-Tarragon Aioli. Citrus-Steamed Shrimp with Orange-Tarragon AioliServ... Continue Reading

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Celebrate with St. Paddy's Day Milk Shakes & Corned Beef and Cabbage

Last Reply by David Venable 1426528409.173 | Started by David Venable in Kitchen & Food Talk, Hosts & Personalities

Hello, foodies… I’m a teensy bit Irish on my mother’s side. And I mean a teensy, weensy bit. But aren’t we all Irish on St. Patrick’s Day? Thought so! Today’s post is a celebration of Irish and Irish-American classics. First up, your main course: St. Paddy’s Day Corned Beef and Cabbage. And for dessert, how about a St. Paddy’s Day Milk Shake! St. Paddy's Day Milk ShakeServes 2–4 This recipe is prepared with the Vitamix Creations GC 48-oz 13-in-1 Variable Speed Blender (K41984). Go to David's Recipe Item Page for the full list of i... Continue Reading

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The 2015 Philadelphia Flower Show--in Photos!

Started by David Venable in Kitchen & Food Talk, Hosts & Personalities 1426193875.77

Hello, foodies… It was truly my pleasure to attend the Philadelphia Flower Show again this year. The 2015 theme was "Celebrate the Movies" and films from Disney and Pixar were featured like...The Nightmare Before Christmas and one of my all-time favorite movies, Ratatouille, because I love the theme of the movie...anyone (even rats!) can cook. It just so happened that the Garden to table Studio (where I did my presentation) was right next to the Ratatouille exhibit and one of the recipes I made in my demonstration was my Ratatouille Soup. I also made two other recipes…G... Continue Reading

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Pineapple Upside-Down Bread Pudding - What's Your Favorite Kind of Bread Pudding?

Last Reply by DANCE with NATURE 1426268517.02 | Started by David Venable in Kitchen & Food Talk, Hosts & Personalities

Hello, foodies… I had a great, but very short weekend. And somehow today is nearly over! I had every intention of finding and posting some photos from my Philadelphia Flower Show presentation on Friday but I just didn’t get to it. Instead, I think I'll post a special blog on Thursday…and I’ll share all of the recipes I made at the show as well as some photos. In short, we had a wonderful experience...the staff was awesome, the presentation went well, and so many of you came. I can’t wait to tell you all about it. This Wednesday night on In the Kitchen with Dav... Continue Reading

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Carrot-Ginger Soup - Do You Have a Favorite Springtime Soup?

Last Reply by perfumera De La Luz 1426020795.89 | Started by David Venable in Kitchen & Food Talk, Hosts & Personalities

Hello, foodies… I blogged early because I’ll be at the Philadelphia Flower Show later today for my Light and Bright recipe presentation at 11:30. Hope to see you there! In other news, winter is holding on with an iron fist. The West Chester, PA area was hammered with at least 8” of snow yesterday—as was most of the East coast. Lots of folks had (hopefully the last!) snow day of the year. But I made the most of it…with Snow Cream! Snow cream is a lot like ice cream...it's something my mother made for my brother, sister, and me when we were small and it was s... Continue Reading

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