The Talk has featured recipes from many renowned cooks and chefs, including Alejnadra Schrader's Moroccan chicken tagine with dates and apricots and Eric Greenspan's watermelon, corn and goat cheese salad. These and other recipes are available on the show's website.
Schrader's Moroccan chicken tagine with dates and apricots is the cook's take on a traditional Moroccan casserole-like dish. The savory dish is cooked in a Dutch oven and uses 1 1/2 pounds of boneless chicken thighs cut into 1 inch cubes, as well as 1/2 cup Turkish apricots, 1/2 cup dates, 1 1/2 cup chicken broth and numerous herbs and spices, including paprika, turmeric and honey. On the show, Schrader prepared the dish with couscous and a tomato and prepared lemon salad.
Greenspan's watermelon, corn and goat cheese salad was presented on the show as an exciting new take on a Fourth of July classic. The recipe combines 1/3 of a watermelon, 3 ears of roasted corn, 1 pint of heirloom tomatoes, 1 pound of arugula and 1 cup of crumbled goat cheese. The salad is topped with 1 ounce of olive oil and 1 ounce of lemon juice. On the show, Greenspan presented the salad with a homemade barbecue sauce, hamburgers and a bourbon summer cocktail.