Cooking on Q-Spring Edition is this Sunday! Guess Who's Joining Us?

by on ‎03-23-2012 06:57 PM

Hello, foodies…


Cooking on QSpring Edition kicks off this Sunday! Not only does QVC have a full day of kitchen programming planned to prepare you for your upcoming celebrations, but I'll be joining you for a four-hour In the Kitchen with David at Noon ET! Of course we're continuing our spring entertaining series with a focus on sides. And we're also welcoming two very familiar facesone, we're always thrilled to have on QVC, Rachael Ray, who has an incredible TSV, and the second is a Food Network star so many of you know and love…Giada DeLaurentiis! What an exciting show we have in store!


Along with hosting her own show, Giada is a wife, mom, and best-selling cookbook author. And we're featuring her new title, Weeknights with Giada (F09764) in "Cookbook Corner" this week. Giada's title contains 102 quick and simple recipes to revamp dinner, including Creamy Cauliflower Soup with Bacon, Toasted Ciabatta with Shrimp Tarragon & Arugula, Turkey & Pancetta Pot Pies, and Apricot Oat Bars! These recipes are deliciously different and exactly the kinds of dishes that will entice your family to run to the dinner table each night. Weeknights with Giada ships to you March 27. I can't wait for you to meet her! 


"David's Recipe" this Sunday is very much like some of the traditional sides you might serve at your holiday table…with a twist. We're making my Sweet & Savory Bread Pudding in Rachael Ray's 4-qt. baking dish from her 10-piece Bubble & Brown TSV set (K36303). This dish has the sweet flavors you know and love at Easter, like sweet potatoes and pineapple, but we've added a savory flavor with coriander, sage, and a few other spices. You won't believe the difference a few little spices can make. Give this a shot…it'll certainly be the talk of your holiday table! The recipe, as always, is posted on


"Food for Thought" this week is something special…after all, we do have a special show in store! Lots of you told me how much you like my menu suggestions, so here's a springtime menu that's perfect for Easter and other special occasions. You can pick up the Smithfield Ham and Turkey on (M26285). Look for the remaining recipes in David's Recipes on



Spring Spinach Salad with Warm Bacon Dressing



Side Stuffing with Artichokes & Cremini Mushrooms

Sweet & Savory Bread Pudding

David’s Baked Corn Casserole



Smithfield Turkey & Ham

Orange and Pineapple Ham Glaze



Springtime Lemon Coconut Raspberry Cake


Your blog question this week foryour Easter menu…specifically the sides. What are your family's favorites? Do you make green bean casserole, candied sweet potatoes, or asparagus? Or, do you make something a little more unusuallike my bread pudding? I love reading your comments…please don't hesitate to respond. Also, a Cooking on Q preview begins tomorrow on Shop early so you're sure to get what you want!


Keep it flavorful!



P.S. Speaking of sides (and more unusual dishes), our friend Grace Parisi, senior recipe developer at FOOD & WINE magazine, has a delicious recipe for Chipotle-Garlic Edamame. (Need some help with that title? Say it with me: chip-oat-lay, garlic, ed-ah-mom-may.) Besides asking Grace to say the name out loud a few times for me, I asked her how to make this, start to finish. We used the 6-qt covered stockpot and 3-qt sauté pan from the Technique 10-piece cookware set (K28706). Our handy slotted spoon was from Lori Greiner's five-piece no mess set (H17980).

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