>> ON TODAY'S SHOW, I EXPLORE THE PASSION IN WHAT I CALL "FOOD IS ART" FIRST WITH FRIEND AND LOCAL RENOWNED CHEF WHO PLATES UP FROM FRESH LOCAL BOUNTY, AND I DROP IN ON MY DEAR FRIEND AND MULTI-TALENTED ARTIST WHOSE LIFESTYLE IS ART.

THEN, BACK IN MY HOME KITCHEN, IT'S A FLAVORFUL FRESH HERB FRITTATA, AND I SHARE MY NANA'S MEATBALLS AND QUICK MARINARA SAUCE.

THEN, THE PERFECT ENDING--A COOKIE FOR DESSERT, BUT NOT JUST ANY COOKIE.

BISCOTTI.

HI, I'M GEORGE HIRSCH.

WELCOME TO "GEORGE HIRSCH LIFESTYLE."

>> MERCER CUTLERY IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE."

PARTNERING WITH CHEFS FOR OVER 30 YEARS.

HOFFMAN MEDIA IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE" AND PUBLISHERS OF "CELEBRATE" MAGAZINE, HIGHLIGHTING THE MOST IMPORTANT EVENTS IN OUR LIVES.

INSPIRATION TO ENTERTAIN, DECORATE AND CELEBRATE.

AND BY EVITE, A DIGITAL INVITATION AND PARTY-PLANNING DESTINATION AND PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE," CELEBRATING YEAR-ROUND ENTERTAINING.

>> SO, WHERE DO YOU DRAW YOUR INSPIRATION FOR MOST OF YOUR DISHES?

>> WELL, YOU KNOW, THE AGRICULTURE IS PHENOMENAL OUT HERE.

INCREDIBLY SEASONAL, OBVIOUSLY.

ONE OF THE GREAT THINGS THAT WE LIKE TO SHOWCASE HERE IS TOMATOES.

WE'RE AN ITALIAN RESTAURANT, CAPRESE.

TOMATOES, MOZZARELLA DI BUFALA, OLIVE OIL, SEA SALT.

>> BUT YOU JUST DON'T USE ANY TOMATOES.

YOU-- >> I USE LOCAL.

I SOURCE THEM LOCALLY.

I TELL THE FARMERS WHAT TO PLANT FOR ME.

MY FAVORITE'S AUNT RUBY'S GERMAN GREEN.

IT'S A GREAT TOMATO, VERY FRUITY.

WORKS WELL WITH THE OLIVE OILS I LIKE.

IT'S-IT'S TREMENDOUS, AND, YOU KNOW, YOU'VE GOT VIRTUALLY NO INGREDIENTS ON THE PLATE.

CHEESE, TOMATOES, SALT, OLIVE OIL.

>> AND YOU ALSO MAKE A BLEND THAT IT LOOKS LIKE A WORK OF ART WHEN YOU'RE DONE WITH IT.

>> WE LIKE TO USE A LOT OF DIFFERENT--TOMATOES HAVE DIFFERENT LEVELS OF ACIDITY AND FRUITINESS AND TEXTURES AND EVERYTHING, AND WE'D LIKE TO HAVE IT BE SORT OF PLAYFUL AND-AND FUN.

>> AND THAT'S WHAT'S REALLY IMPORTANT, BECAUSE A LOT OF YOUR DISHES ARE ACTUALLY VERY, VERY SIMPLE WITH JUST A COUPLE INGREDIENTS.

>> YEAH.

>> TELL US ABOUT A COUPLE OF THEM.

>> WELL, WE GOT GREAT LOCAL MELONS, ACTUALLY, AND, UH, A GREAT WAY TO SHOWCASE THAT IS WITH SOME PROSCIUTTO, PROSCIUTTO SAN DANIELE.

NOT PROSCIUTTO DI PARMA, SAN DANIELE.

IT'S A LITTLE LESS--LITTLE LESS SALTY, A LITTLE SWEETER.

MARRIES WELL WITH THE MELON.

ONCE AGAIN, GOOD OLIVE OIL, A LITTLE VINCOTTO--COOKED GRAPE MUSK-- THAT'S ALL YOU NEED.

>> YOU HAVE THIS ONE PASTA DISH THAT'S ONE OF MY FAVORITES, AND IT'S A SAUCE YOU DON'T EVEN HAVE TO COOK.

>> PESTO AL TRAPANESE.

HEIRLOOM TOMATOES, KONA ALMONDS, SALT, BASIL AND OLIVE OIL.

PUT IT IN A BLENDER, BLEND IT UP, COOK YOUR PASTA, ADD THE SAUCE, ADD A LITTLE GRANA PADANO.

>> IT'S LIKE I'VE ALREADY BEGUN TO EAT THIS JUST WITH THE AROMA.

>> [LAUGHS] THAT'S KIND OF THE IDEA.

IT'S OKAY?

>> SPECTACULAR.

YEAH.

IT'S ABSOLUTELY SPECTACULAR.

>> I LIKE TO WALK IN THE FIELDS.

I LIKE TO SMELL IT AND TASTE IT AND BE SURROUNDED BY IT.

IT'S MAGICAL.

>> KEVIN, I GOTTA TOAST YOU, BECAUSE WHAT MOST PEOPLE DON'T REALIZE HERE, BEING A CHEF IN THE HAMPTONS, YOU KNOW, IS NOT THE EASIEST, BECAUSE YOU'RE GOING FROM BUSY TO INSANE IN A MATTER OF MINUTES.

>> YEAH.

[LAUGHTER] >> CHEERS.

>> IT'S FUN.

>> MAKING A QUICK APPETIZER OR STARTER IS EASY AS SAYING, "E-G-G." SO, I'M GOING TO BRING MY FARM-FRESH EGGS RIGHT OVER TO A HOT SAUTE PAN.

SO, I'LL CRACK MY FARM-FRESH EGGS IN A SEPARATE BOWL.

AND WHAT MAKES THIS DISH SO SPECIAL--AND THIS IS SOMETHING THAT WE USED TO HAVE ON A LITTLE LUNCHEON MAYBE AFTER-AFTER CHURCH ON A SUNDAY--WOULD BE JUST THINGS THAT MAYBE MY NANA OR MY MOTHER WOULD JUST PULL OUT OF THE FRIDGE AND JUST KIND OF PUT--THROW TOGETHER.

IT'S...

ALMOST LIKE A THROW-TOGETHER MEAL.

I STARTED WITH A LITTLE PANCETTA.

LITTLE BABY, SWEET, YUKON POTATOES.

AND I WANT TO CUT THEM DOWN NICE AND THIN SO THEY COOK QUICKLY AND KIND OF CRISP UP.

JUST WANT A LITTLE LIGHT COLOR ON THE PANCETTA.

IF YOU DIDN'T HAVE PANCETTA, YOU COULD USE A LITTLE BIT OF SALAMI, SOPPRESSATA, BACON.

BACON WOULD GO WELL.

WHAT WE REALLY JUST WANT HERE AT THIS STAGE IS A LITTLE BIT OF OIL AND THE FLAVORING THAT COMES FROM THE...THE MEAT.

SO, WE'LL LET THAT LIGHTLY COOK, AND THEN FOR THE SHALLOT, JUST MINCE IT NICE AND FINE.

SO, I'LL LET THAT COOK UP.

JUST WANT TO WILT THE GREEN ONION INSIDE THE PAN.

JUST BREAK UP THE EGGS, WHIP 'EM REAL WELL.

NOW, SOME PEOPLE WILL PUT IN MILK IN THE EGGS AND EVEN A COUPLE DROPS OF WATER.

THAT'S FINE.

A FRITTATA, IT REALLY ISN'T THAT NECESSARY.

IT'S NOT SO MUCH LIKE AN OMELET, WHERE IT'S GOING TO BE VERY, VERY THICK.

FRITTATA'S USUALLY A LITTLE THINNER.

IT'S KIND OF LIKE AN OPEN OMELET, OPEN-FACED OMELET, IF YOU WANT TO THINK OF IT THAT WAY.

WE'LL POUR IN THE EGGS.

WHAT WE'RE DOING AT THIS STAGE IS JUST MAKING SURE ALL THE INGREDIENTS ARE MIXED IN.

AND I'M ACTUALLY WHIPPING A LITTLE AIR INTO THE EGG.

I HAPPEN TO HAVE SOME BEAUTIFUL BOCCONCINI, LITTLE MOZZARELLE BALLS, WHICH I WILL DOT THE TOP AND JUST LET THEM MELT LIGHTLY RIGHT INTO THE TOP OF THE FRITTATA, AND THEY'LL ACTUALLY BECOME NICE AND CREAMY.

THEY DON'T NEED TO COOK THAT LONG.

JUST LET THEM MELT A LITTLE BIT INTO THE EGG.

NOW I'M GOING TO TOP IT WITH MY GREEN ONION.

YOU COULD USE ANY MIXTURE OF HERBS.

I HAVE SOME NICE PURPLE BASIL HERE, SOME FRESH BASIL.

EGGS ARE VERY, VERY DELICATE, SO I DON'T OFTEN USE TOO MANY DRIED HERBS.

I PREFER TO USE EVEN FLAT-LEAF ITALIAN PARSLEY, WHICH REALLY DOESN'T HAVE A LOT OF FLAVOR, BUT IT DOESN'T REALLY NEED TOO MUCH BECAUSE OF THE EGGS THEMSELF.

THAT'S ABOUT ALL YOU NEED, AND BECAUSE OF THE FRITTATA AND I WANT THE EGG TO STEAM A LITTLE BIT AND JUST SLIGHTLY MELT THE FRESH MOZZARELLE, I'LL JUST CAP IT JUST FOR ABOUT 30 SECONDS TO A MINUTE.

OKAY, AS EASY AS THAT.

YOU CAN SEE THE MOZZARELLE HAS JUST SLIGHTLY BEGAN TO MELT AND THE WATER COMING OFF THE TOP.

AND THE WONDERFUL THING ABOUT A FRITTATA--IT ALWAYS LOOKS BEAUTIFUL WHEN IT COMES RIGHT OFF THE PLATE.

A LITTLE FRESH GROUND BLACK PEPPER, COUPLE DROPS OF OLIVE OIL, AND YOU CAN, LIKE I SAID, EVEN LET THIS CHILL UP A BIT AND SERVE IT EVEN A WEDGE AT A TIME, ALMOST LIKE A NICE PIZZA.

BUT THE COMBINATION OF ALL THE FLAVORS AND THE POTATO WITH THE PANCETTA... FRESH HERBS... AND BEAUTIFUL FARM-FRESH EGGS... NICE AND LIGHT.

GREAT WAY TO START A DAY OR START A MEAL.

I HAVE ALL MY INGREDIENTS LINED UP, BECAUSE I'M MAKING MEATBALLS.

NOT JUST ANY MEATBALLS--MY NANA'S MEATBALLS.

AND THE SECRET TO MAKING GREAT MEATBALLS THE WAY NANA DID WAS TO START OFF WITH SOME REALLY GOOD GROUND MEAT, AND NOT JUST ONE BUT THREE.

SOME GROUND VEAL, GROUND PORK AND SOME GROUND BEEF.

NOW, TO GET STARTED RIGHT AWAY, WE'RE GOING TO START WITH SOME REALLY GOOD 2-DAY-OLD ITALIAN BREAD, BUT IT WAS A REALLY GOOD ITALIAN BREAD THAT WAS GROUND UP AND JUST LIGHTLY SEASONED WITH SOME PARSLEY IN THERE.

AND TO THAT I'M GOING TO ADD INTO THE BREAD CRUMBS TO MAKE THE PANADA IS 2 FRESH EGGS.

SO, WE'LL ADD IN ALL THE-- ALL THE FLAVORINGS FIRST.

I HAVE SWEET ONION.

THE GARLIC WAS ALREADY IN THERE.

ABOUT 1/4 CUP OF PARMESAN CHEESE.

A MIXTURE OF SOME DRIED BASIL AND SOME DRIED OREGANO.

AND SOME FRESH-CHOPPED PARSLEY.

I ACTUALLY LIKE IN MY PANADA TO USE A LITTLE CHICKEN BROTH TO THE AMOUNT OF BREAD CRUMBS THAT I HAVE HERE.

THERE'S ABOUT 3 CUPS OF BREAD CRUMBS.

AND ABOUT A HALF A CUP JUST TO START WITH.

SO YOU WANT IT TO BE NICE AND MOIST, AND THE KEY TO THE MEATBALLS IS TO HAVE A GOOD RATIO OF BREAD TO MEAT.

THE NEXT IMPORTANT PART ABOUT MAKING REALLY GOOD MEATBALLS AND MEATBALLS THAT HOLD TOGETHER... IS TO MAKE SURE YOUR MEAT IS VERY, VERY COLD.

YOU KNOW, I COULD MIX THIS IN A MIXING BOWL IF I'M MAKING A VERY LARGE BATCH, BUT WHAT I HAVE TO BE CAREFUL OF WHEN MIXING IT IE FRICTION AND THE HEAT.

THE FAT IN THE MEAT ACTUALLY HELPS HOLD IT TOGETHER ALONG WITH THE EGG AND THE BREAD CRUMB, SO YOU DON'T WANT TO OVER-MIX IT.

AND A GOOD THING TO DO IS EVEN TAKE AND PUT THIS IN THE FRIDGE SOMETIMES FOR ABOUT A HALF-HOUR AND CHILL IT UP AT THIS STAGE AND THEN BEGIN TO FORM THE MEATBALLS.

SO, WITH THE GROUND-UP MEAT, JUST WANT TO FORM THE BALLS.

TAKE AND PRESS THEM IN LIGHTLY AND KIND OF VISUALIZE AND THINK THE SHAPE OF A BALL.

IF YOU'RE THINKING THE SHAPE OF A BALL IN YOUR MIND, YOU WIND UP WITH SOMETHING ROUND.

AND THEN JUST LIGHTLY ROLL IT.

OKAY, LET'S TAKE THE MEATBALLS AND BRING THEM BACK TO THE FRIDGE AGAIN FOR ABOUT ANOTHER 30 MINUTES.

NOW THAT THE MEATBALLS HAVE HAD A CHANCE TO REST A BIT AND CHILL--AND I'LL DRIZZLE JUST A DROP OF OIL RIGHT IN THE MIDDLE AND PUT THAT IN THE CENTER AND JUST LET THEM SIZZLE.

EVEN THOUGH THERE'S SOME GARLIC INSIDE THE MEATBALLS RIGHT NOW, I WANT TO TAKE MY--IT'S NOT CHOPPED FINE.

IT'S MORE LIKE SHAVED.

I JUST WANT TO FLAVOR THE OUTSIDE OF THE-- OF THE OLIVE OIL AND THE OILS COMING OFF THE MEATBALLS.

SO, TO MAKE THE MARINARA, I HAVE SOME CHOPPED SAN MARZANO TOMATOES AND, AGAIN, A LITTLE SWEET ONION.

AND I'LL START IT OFF WITH, AGAIN, A SMALL AMOUNT OF GARLIC.

SO, I SAID THIS IS A QUICK MARINARA--THE QUICK MARINARA BECAUSE I'M GOING TO BE USING REALLY GOOD SAN MARZANO TOMATOES, WHICH I DON'T NEED TO OVERCOOK THEM.

SOME PEOPLE, DEFINITELY, THEY'LL COOK THEIR MEATBALLS FOR HOURS IN A SAUCE.

THIS IS GONNA BE A QUICK SAUCE.

THERE'S SO MANY GREAT FLAVORS AND THE MIXTURE OF ALL 3 MEATS.

AS LONG AS THE MEATBALLS ARE COOKED THROUGH AND HAVE A NICE COATING WITH THE TOMATOES, THAT REALLY WINDS UP BEING ALL I NEED.

LET'S CHECK OUR FIRST MEATBALL HERE.

I WANT IT KIND OF WELL-BROWNED, JUST LIKE THAT.

AND YOU NOTICE I'M NOT PLAYING WITH IT.

I'M NOT EVEN SHAKING THE PAN.

I'M KIND OF BEING VERY GENTLE, VERY GENTLE.

NOW, IF YOU WERE GOING TO MAKE THESE IN THE OVEN, IF YOU DIDN'T WANT TO PAN-FRY THEM-- LET'S SAY YOU'RE MAKING A LOT, AND YOU DON'T WANT TO BE OVER THE PAN ALL DAY FRYING-- THEN YOU'D LINE THEM UP ON A-- MAYBE A ROASTING PAN AND COOK THEM AT ABOUT 425 FOR A FEW MINUTES.

CAP THE SAUCE.

TSK.

SO, LET ME SEE.

WHAT WOULD GO GOOD WITH THE MEATBALLS AND SOME MARINARA?

WELL, ON NANA'S SUNDAY TABLE, WE'D HAVE SOME GREAT PASTA, AND I HAVE HERE SOME PENNE, WHICH WE'LL PUT INTO A BOIL.

SO, NOW WE CAN START TO ADD THE MEATBALLS DIRECTLY INTO THE SAUCE.

AND WE JUST WANT TO GENTLY COAT THEM DOWN INTO THE SAUCE, AND WE'RE GOING TO LET THEM SIMMER FOR ABOUT 20 TO 25 MINUTES.

AND THEN WE'LL BE READY TO DISH UP.

AND PUT THE PENNE DIRECTLY INTO A WARM SAUTE PAN.

IT DOESN'T HAVE TO BE TOO HOT.

WE JUST WANT TO KEEP THE PASTA WARM.

THAT'S REALLY KIND OF THE-THE TRICK WITH PASTA IS KEEPING IT AT THAT SAME TEMPERATURE THAT IT CAME OUT OF THE BOILING WATER WITH.

DRIZZLE SMALL AMOUNT MORE OF OLIVE OIL ON TOP.

WHAT'S REALLY NICE ABOUT USING THE PENNE IS THE QUILL SHAPE, AND THAT ACTUALLY HELPS GRAB ONTO THE SAUCE VERSUS SOMETIMES IF YOU HAD A-A ZITI, WHICH HAS A SMOOTH EDGE.

THE GROOVES ON THE PASTA ACTUALLY HELP FLAVOR IT WITH MORE SAUCE.

SO, WE'LL TAKE A SMALL AMOUNT OF SAUCE AND WE'LL COAT IT IN THE...PENNE.

WE JUST NEED A SMALL AMOUNT.

AND WHAT'S NICE IS THE FLAVOR THAT WAS ACTUALLY IN THE MEATBALLS IS ACTUALLY NOW IN THE SAUCE.

AND WE'LL JUST KEEP THAT SLIGHTLY WARM.

OKAY, NOW THAT IT'S NICE AND BUBBLY, THERE'S ONLY ONE WAY TO DISH THIS UP, AND THAT'S ABBONDANZA STYLE.

AND WE'LL TAKE OUR MEATBALLS, PUT OUR MEATBALLS ON THE PLATE, TOO.

THERE'S ONLY ONE WAY TO KIND OF SERVE THIS UP, AND IT'S FAMILY-STYLE.

LITTLE FRESH GRATED PARMESAN REGGIANO RIGHT ON TOP.

BEAUTIFUL WELL-AGED CHEESE.

AND NOW'S THE TIME TO FINISH IT WITH A LITTLE FRESH BASIL AND A COUPLE MORE DROPS OF OLIVE OIL.

NANA WOULD BE SO PROUD.

THE HAMPTONS IS WELL-KNOWN FOR ITS VIBRANT ARTIST COMMUNITY FILLED WITH TALENT ACROSS MANY MEDIUMS.

JOIN ME AS I VISIT DEAR FRIEND AMY ZERNER, WHO SHARES HOW ART AND FOOD COME TOGETHER FOR A HEALTHY LIFESTYLE.

AMY, DID YOU GROW UP IN THE HAMPTONS?

>> I MOVED HERE WHEN I WAS 16.

I ACTUALLY PICKED IT ON A MAP.

MY PARENTS WANTED TO MOVE FROM A SMALL TOWN IN PENNSYLVANIA, AND I PICKED EAST HAMPTON, 1967.

AND THEY CAME OUT HERE AND BOUGHT THIS HOUSE, AND WE'VE BEEN HERE EVER SINCE.

>> LIVING IN THE HAMPTONS, AMY, WHERE DO YOU GET A LOT OF YOUR INSPIRATION FOR ALL YOUR ART, YOUR JEWELRY, YOUR CLOTHING?

>> THERE'S SUCH A HISTORY OF THE ARTISTS MAKING ART HERE, AND IT'S A SERENE, PEACEFUL PLACE TO-TO CREATE AND WRITE.

MY HUSBAND'S A WRITER, AND WE GET TO REALLY LET THE ENERGY FLOW THROUGH US ALL THE TIME.

>> NOW, YOU DON'T JUST DABBLE IN ONE TYPE OF ART.

YOU ARE MANY SPECTRUMS.

>> YES.

FASHION.

I-I CREATE BOOKS WITH MY HUSBAND, MONTE.

I-I DESIGN JEWELRY.

SO I LIKE IT--I LIKE IT ALL.

I LIKE TO BE BUSY AND TRY NEW THINGS.

>> OF COURSE, YOU TAKE ART EVEN BEYOND, YOU KNOW, THE VARIOUS MEDIUMS.

YOU BRING IT EVEN WITH FOOD, AND I ALWAYS ASK YOU TO MAKE ONE OF MY FAVORITE DISHES, THE KALE SALAD.

TELL ME ABOUT IT.

>> MY KALE SALAD IS A COLLAGE LIKE ALL MY ART IS.

IT'S A LITTLE MIXTURE OF COLOR AND TEXTURE, SO I USE BABY KALE SALAD, AND I DRESS IT WITH ORGANIC LEMON JUICE AND OLIVE OIL.

I KIND OF WORK IT INTO THE LEAVES.

I USE A 3-COLOR QUINOA AND PUT SOME ORANGE-FLAVORED CRANBERRIES, WHICH ARE DELICIOUS, PLUMP IT UP IN THE WARM QUINOA, TOAST SOME PINE NUTS, AND THEN TOSS IT ALL TOGETHER.

>> WELL, AS MY MOTHER WOULD SAY, TIME TO MANGIA.

>> OKAY.

>> I FOUND THE TRUE SECRET INGREDIENT IN AMY'S KALE SALAD AND HER ART IS PASSION AND LOVE IN EVERYTHING SHE DOES, AND IT SHOWS.

BEST WAY TO FOLLOW UP A GREAT DINNER IS WITH A GREAT COOKIE, AND I'M GONNA SHARE WITH YOU MY GREAT AUNT CONNIE'S RECIPE FOR BISCOTTI.

SO, LET'S GET STARTED RIGHT AWAY.

SO, WHAT I'M ADDING HERE IS ONE CUP OF THE GRANULATED SUGAR TO START WITH, AND THEN INTO THE SUGAR WE'RE GOING TO START WITH A WET MIXTURE OF EGGS.

I HAVE SOME BEAUTIFUL FARM-FRESH EGGS.

AND IN BAKING, FRESH EGGS IS REALLY IMPORTANT.

AND YOU CAN SEE HOW FRESH THEY ARE BY BASICALLY LOOKING AT THE YOLK.

WHEN YOU LOOK AT THE YOLK OF THE EGG, IT SHOULD BE NICE AND ROUND AND NOT FLAT AND SUNKEN IN.

SO, ALWAYS BEAT YOUR EGGS SEPARATELY, BREAK UP THE YOLKS AND THE WHITES.

OKAY, NOW'S A GOOD TIME TO ADD THE FLAVORING, AND I LIKE ALMOND FLAVORING, SO I'M GOING TO ADD A COUPLE DROPS OF THE ALMOND INTO THE LIQUID, AND YOU ONLY NEED A COUPLE DROPS IF YOU'RE USING A REALLY GOOD QUALITY FLAVORING VERSUS AN ARTIFICIAL FLAVORING.

AUNT CONNIE WOULD HAVE USED A ANISE OIL AND EVEN PUT SOME ANISE SEEDS IN, WHICH I ALSO LIKE, BUT I'M JUST A LITTLE PARTIAL, SO I'LL ADAPT THE RECIPE.

NOW I HAVE HERE SOME WHOLE PISTACHIO AND SOME SLIVERED ALMONDS, WHICH I'M GOING TO ADD IN.

I'LL ADD IN ONE TABLESPOON OF BAKING POWDER, AND THE BAKING POWDER IS THE MAIN LEAVENING FOR THIS-- FOR THIS RECIPE, AND I'LL ADD IN 3 1/4 CUPS OF FLOUR.

OKAY.

IT'S BASICALLY AS EASY AS THAT.

IT WILL BE ON THE CRUMBLY SIDE RIGHT NOW.

JUST BRING IT TOGETHER.

WE'LL FORM INTO ONE PIECE.

THEN ONCE YOU HAVE IT INTO ONE PIECE, THEN DIVIDE IT INTO 2.

SO, NOW YOU BASICALLY HAVE 2 EQUAL BARS.

SEPARATE THEM.

AND BEGIN TO PRESS DOWN EQUALLY, THE PALM OF YOUR HAND, WITH THE FLAT OF YOUR HAND.

YOU WANT IT TO BE ABOUT THE SAME THICKNESS THROUGHOUT.

AND WITH A ROLLING STICK, YOU CAN JUST TAKE AND MAKE IT A LITTLE FLATTER AND EVEN.

SO, AGAIN, YOU DON'T HAVE ANY-- ANY RIPPLES IN THE COOKIE.

OKAY, SO NOW THAT THEY'RE NICE AND EQUAL, WE'RE GONNA TAKE AND PUT THEM IN A 375-DEGREE OVEN FOR ABOUT 25 TO 30 MINUTES.

NOW THAT THEY'RE ON A SCREEN, LET THEM FULLY COOL AT LEAST AN HOUR, AND THEN WE'LL DO THE LAST STEP BY TOASTING THEM IN THE OVEN.

OKAY, NOW AS FAR AS FINISHING OFF THE BISCOTTI, YOU COULD DO IT A COUPLE WAYS.

YOU COULD EAT THE BISCOTTI JUST THE WAY IT IS RIGHT NOW OR CUT THEM DOWN AND THEN GIVE THEM ANOTHER TOAST IN THE OVEN.

AND THE BEST PART ABOUT A GOOD BISCOTTI IS THAT THEY ARE NICE AND DRY THAT YOU CAN DUNK INTO A GOOD CUP OF COFFEE OR A LITTLE ESPRESSO, A LITTLE SAMBUCA, LITTLE MOSCATO, BUT WHEN YOU DO CUT THEM AT THIS STAGE, IT'S REALLY A GOOD IDEA TO KEEP THEM ALL THE SAME HEIGHT, BECAUSE WHEN THEY TOAST, THEY'LL TOAST AT A DIFFERENT... A DIFFERENT LEVEL.

SO KEEP THEM ALL THE SAME-- THE SAME HEIGHT.

THIS ONE GOES TO ME.

BACK IN THE OVEN ONLY FOR ABOUT 3 TO 5 MINUTES, JUST ENOUGH TO TOAST THEM.

BUT HERE'S THE BEST PART.

THE BIG DUNK.

OH, MY GOSH.

AUNT CONNIE, YOU DID RIGHT BY THE RECIPE.

VERY, VERY SIMPLE.

SO, THERE YOU HAVE IT.

A DELICATE FRESH-HERB FRITTATA TOPPED WITH FRESH BOCCONCINI AND MEMORABLE MEATBALLS SIMMERED IN A QUICK MARINARA SAUCE--SOON TO BE YOUR SUNDAY FAVORITE.

AND THE ART OF HOMEMADE BISCOTTI.

THEY'RE GREAT FOR DUNKING.

AND IF I CAN DO IT, YOU CAN DO IT.

SEE YOU REAL SOON.

FOR MORE ON RECIPES, ENTERTAINING LIFESTYLE TIPS, TV SERIES BLOG AND SELECTED VIDEO CLIPS FROM TODAY'S SHOW, JOIN ME AT CHEFGEORGEHIRSCH.COM.

>> TO ORDER THE COMPLETE SEASON OF "GEORGE HIRSCH LIFESTYLE," CONTAINING ALL 13 EPISODES, WITH GEORGE'S ORIGINAL RECIPES, INSPIRING LIFESTYLE SEGMENTS AND COMPLETE HOW-TO ON DVD FOR 19.95, PLEASE VISIT CHEFGEORGEHIRSCH.COM.

MERCER CUTLERY IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE."

PARTNERING WITH CHEFS FOR OVER 30 YEARS.

HOFFMAN MEDIA IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE" AND PUBLISHERS OF "CELEBRATE" MAGAZINE, HIGHLIGHTING THE MOST IMPORTANT EVENTS IN OUR LIVES.

INSPIRATION TO ENTERTAIN, DECORATE AND CELEBRATE.

AND BY EVITE, A DIGITAL INVITATION AND PARTY-PLANNING DESTINATION AND PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE," CELEBRATING YEAR-ROUND ENTERTAINING.