Lemon Squares

George Hirsch June 17, 2026

I have shared many desserts in my cookbooks and TV series, and I am excited to present one of my most requested desserts.

This is the classic dessert, although it’s also a popular choice during the summer months. I’ve been told that my recipe strikes the perfect balance of sweetness, lemony tartness, and buttery shortbread. Make a batch and share this refreshing treat at your next gathering.

Lemon Squares, aka Lemon Bars

Makes one dozen eight-inch square pan

chefgeorgehirsch.com | George Hirsch Lifestyle

Shortbread Crust:

1/2 cup sweet butter, room temperature

1/4 cup confectioner's sugar

1 cup all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon salt

pinch cinnamon

A square tip: (lining the pan with parchment paper is helpful for removing squares after baking)

Grease an 8-inch square pan with butter, line it with parchment

Preheat the oven to 350°F.

For the Crust: With an electric mixer, cream the butter and sugar in a large bowl until light and fluffy. Mix the flour, salt, baking powder, and cinnamon by hand to form a light dough. Press the dough into a greased pan and bake for about 15-20 minutes, or until it is lightly browned. Remove from the oven and cool in the pan.

Lemon Filling:

3/4 cup granulated sugar

2 eggs

1/3 cup fresh lemon juice

1 Tablespoon grated lemon zest

2 Tablespoons all-purpose flour

1/2 teaspoon vanilla

pinch salt

For the Lemon Filling: Mix the sugar, flour, salt, and eggs with a wire whisk until well combined and smooth. Add fresh lemon juice, lemon zest, and vanilla just until combined. Do not overmix, or too much air will affect the filling. Pour the filling over the cooled shortbread crust and bake for about 20 minutes at 350 degrees or until the filling is set.

Remove from oven and cool. After cooling at room temperature, refrigerate. To serve, cut into squares and dust with powdered sugar. Chill lemon squares until ready to serve.

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13 EPISODES on 4 HD-DVD Disk Set, season one

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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)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

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

$24.95

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.

Grilling Corn 411

George Hirsch June 11, 2026

ENJOY George’s Tips + Recipe for baking perfect pie

If ever there is a time, this is it — farm-fresh ears of corn at your local farm stand or market this week. Buy extra to grill or roast; as leftovers, they are an ideal addition to many dishes. Cut leftover corn off the cob and use it in salads, salsas, soups, tacos, beignets, etc. Sufferin’ succotash - add grilled corn to lima beans and tomatoes. The charred kernels add a robust nutty flavor and an excellent texture. Fresh is where it's at.

I am sure you have heard a version of this tale.

"My grandmother learned from a farmer how to cook the best corn, start the water boiling, run to the corn field, pick the corn, run back to the pot, cook the corn, and eat immediately."

A good tip is to stress freshness. But how good is this advice if you don’t know how to select sweet and juicy-tasting ears?

Here's The 411: When picking: The kernels should be smooth and plump, and the juice inside the kernel should appear milky. The kernels should not be too mature, soggy, and doughy. The corn is good when there is a slight browning of the silks, and it is cool to the touch, full of the tip kernels, and firmness of the unhusked ears.

I’m still trying to figure out why people husk their corn at the market and leave husks everywhere. I may have to ask why next time. It helps the corn retain its freshness by leaving the husk on until right before cooking. Ears of corn should also be chilled as soon as possible after picking to slow down the sugar in the corn, as it turns to starch. Think of corn like fresh whole fish; the ears should be firm, moist, and chilled. I suggest taking a cooler to the market for the ride home.

- Begin by pulling the husks of the corn back, but do not remove them. Remove and discard the silk and then soak the whole cobs in a pot of cold water for 15 minutes.

- Preheat the grill to a medium temperature.

- Remove the corn from the water and brush the kernels with olive oil. Before you re-wrap the corn in the husks, add a little caramelized garlic, chopped onion, nutmeg, and black pepper.

- For a flavorful twist, try using herbs & spices such as cilantro, garlic, chipotle chili, and fresh lime juice.

- Then, reposition the husks over the kernels and tie each ear with a piece of loose husk or twine.

- Place the prepared ears of corn on medium heat, turning every 2 minutes.

- After a couple of turns, place the corn husk on indirect heat or the top shelf of your grill and close the cover.

- Allow the corn to roast for another 10 minutes slowly.

- You will know it is done when you press a kernel and it shoots out its sweet liquid.

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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

Perfect Pesto

George Hirsch June 9, 2026

A most potent + flavorful herb.

Basil's history dates back over 5K years, beginning in India before moving west into the Mediterranean. The French call basil l'herbe royale or royal herb. And from the Greek word for "king, associating it with wealth and royalty. Later becoming a symbol of love in Italy, and it has retained that symbolic meaning ever since. In Moldavia, the population is mainly of Roman descent. A man who accepts basil from a woman will fall in love with her. Or perhaps her pesto?

My basil is growing so fast with all this warm weather we've been having. What better way to enjoy the first batch of fresh basil than whipping up my first summer pesto? Pesto is one of those recipes that are ready in minutes; it just requires a bit of patience, first rinsing the basil free of soil and then carefully removing the basil leaves from the stems. Once your mise en place is set up, you can enjoy pesto in minutes.

Perfect Pesto Recipe

Makes one cup

chefgeorgehirsch.com | Recipe from Living it UP! Cookbook

1 cup packed fresh basil leaves, washed and dried

1 head Caramelized Garlic or 4 cloves fresh garlic, minced

2 Tablespoons pine nuts or slivered almonds, chopped

1 ice cube (keeps basil from cooking from friction in the food processor)

3 Tablespoons grated Parmesan cheese, Parmigiano-Reggiano

3 Tablespoons olive oil

Place garlic and pine nuts in a food processor or blender. Puree gently. Add an ice cube, basil, and slightly grind. Do not over-grind for too long, or you will actually be cooking the tender leaves. Add the olive oil and cheese and process until it makes a paste. Refrigerate until ready to use.

Use for more than pasta. Pesto is a great addition to salad dressing, topping bruschetta, poultry, seafood, and vegetables.

Serving Accompaniments: Tossed Salad with No Yolk Dressing, Grilled Garlic Shrimp, and freshly shaved Grilled Corn. And top off with Double Chocolate Brownie Cookies.

TIPS:

- Use good-quality extra virgin olive oil.

- Great make-ahead dish for work-week dinner crunch. Simply make the pasta and toss in refrigerated pesto sauce, then top with grated cheese.

- Use a mixture of leafy greens like spinach, parsley, or cilantro in addition to the basil for a different pesto spin.

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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

GEORGE HIRSCH’S SLOPPY GIUSEPPE BURGER

George Hirsch June 4, 2026

The weekend calls for a burger, but not just any burger. Grilled slider served on a potato roll, with pickled bourbon peppers, an Italian-style sweet sloppy Joe sauce, topped with crisp sriracha slaw made with farm-fresh veggies, and a side of garlic kettle chips.

Burger Bash Chef George Hirsch Beauty Plate

George's SLOPPY GIUSEPPE is a winning combination

Grilling a winning burger from the bun up takes time and the freshest farm-picked ingredients. For my SLOPPY GIUSEPPE, the peppers were farm-picked and pickled the same day, two months ahead of adding to my burger. I used a colorful mix of vine-ripen sweet and hot peppers, and the vinegary brine was topped off with bourbon for added zip. The Sloppy Sauce is a homemade sweetened Italian tomato sauce, and the slaw—is a mixture of crunch tossed at the last moment in a creamy sriracha dressing. With no compromise to the meat tossed on the grill, my signature special meat blend, and the only bun of distinction worthy for such honest “sloppy goodness’ is a soft potato roll.

SLOPPY GIUSEPPE BURGER

Makes eight quarter-pound burgers.

chefgeorgehirsch.com | George Hirsch Lifestyle

*Weight before cooking

1 3/4 pounds ground beef, short rib blend, 80/20 lean/fat ratio

3/4 pound sweet Italian sausage, removed from casing

Freshly ground black pepper to taste

Accompaniments: Potato Rolls, a mix of sweet & hot vinegar peppers, sloppy sauce, sriracha slaw,

In a 2-quart mixing bowl, combine the beef and sausage meat, then mix with a fork, taking care not to overwork the meat. Divide into 8 or 10 equal portions and form into 3/4-inch-thick patties. Use raw meat from two of the above-formed burgers for sloppy sauce. Cover and refrigerate for 1 hour.

Sloppy Sauce

George Hirsch Lifestyle | chefgeorgehirsch.com

Makes about 2 Quarts or enough topping for 16 SLOPPY GIUSEPPE burgers.

2 Tablespoons Olive oil

1/4 cup chopped onions, sweet red peppers

8 cloves fresh garlic, chopped fine

1 - 15 ounces each of Tomato Sauce & Tomato Puree

1 1/2 cups ketchup

1/2 cup light brown sugar

1/2 teaspoon hot pepper flakes

1 pint of IPA

1 teaspoon each dried basil and oregano

2 bay leaves

2 cups water

Preheat a saucepot to medium temperature. Add olive oil and two burger patties, browning lightly; add onions, peppers, and garlic. Cook for an additional 2 minutes; do not brown the vegetables. Add all remaining ingredients using water to rinse out any additional tomato sauce left in cans. Simmer for 45 minutes. Keep warm until topping burgers.

For Slaw & Dressing as seen on George Hirsch Lifestyle

Vegetables: 1 small head of shredded white cabbage, 1/2 head of shredded red cabbage, two grated carrots, 1/4 of a sweet onion, thinly sliced, two cloves of finely chopped garlic, and three chopped green onions. Mix 2 cups of mayonnaise, 1/4 cup of white vinegar, 1/2 cup of sweet chili sauce, 1/4 cup of sriracha, 1/2 cup of chopped fresh flat-leaf parsley, pepper, and sea salt to taste. Add dressing to slaw thirty minutes before serving.

Preheat the grill to medium-high. Place the burgers on a hot grill and cook for about 3-4 minutes per side, turning once.

Serve on lightly toasted Potato Rolls, first the peppers, then the burger, sloppy sauce, and slaw. Serve extra Sloppy Sauce on the side, accompanied by plenty of napkins.

Note: If you don’t see ground short-rib beef in your butcher shop, by all means, ask for it. Whenever you’re mixing any ground meat product, it’s a good practice to have the meat and bowl well chilled. Not only will a chilled bowl help reduce bacterial growth, but it will also aid in binding the beef. If possible, use a metal bowl for mixing the ingredients and place it in the freezer beforehand. If your kitchen is warm, place the bowl over a bowl of ice when incorporating the meat with the spices.

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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

Home Run Sticky Ribs

George Hirsch May 28, 2026

As the weekend approaches, you may be searching for just the right BBQ to serve. Go smokin'- like a 95MPH fastball, and you'll score with my homerun sticky ribs. However, you need to start early; they take time, but it's so worth the wait! Your friends and family will be so glad you did.

Ribs & Sauce a perfect relationship

Everyone has a favorite way to serve ribs. Some like it dry, with just a rub. Others will dip dry ribs and then wet them down with a vinegary sauce or lather them up with a sugary, sticky sauce right before they come off the grill. Myself, I enjoy all versions. Variety is a good thing!

Ribs cannot be prepared in a hurry, so toss a burger on a separate hot grill while you wait. How to prepare the Ribs.

For Making Ribs with Sticky Sauce:

15 minutes before removing the slow-cooked ribs, lightly brush them with a little sauce to moisten and add flavor. Remove, cut, and serve ribs as is, or serve extra sauce on the side for pouring over ribs.

GH Rib Sauce

Makes 3 cups

chefgeorgehirsch.com | George Hirsch Lifestyle

1/2 cup onion, chopped

2 green onions, chopped

3 cloves garlic, peeled and chopped

1/4 cup cider vinegar

1/4 cup orange juice

1/4 cup brown sugar

1 teaspoon cumin

1 teaspoon thyme

1 Tablespoon soy sauce

2 teaspoons fresh-grated orange zest

1 cup ketchup

1 cup tomato sauce

1 teaspoon hot sauce

Place the onion, green onions, garlic, cumin, thyme, vinegar, orange juice, and sugar in a small pot. Boil until the vinegar is reduced by half. Add orange zest, soy sauce, ketchup, tomato sauce, and hot sauce, and simmer for 10 minutes.

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13 EPISODES on 4 HD-DVD Disk Set, season one

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