Stories that matter
Primetime! on DCTV brings you all-new, short episodes every Tuesday, Wednesday, and Thursday at 8 pm. Watch original shows, local events and entertainment, and conversations that cover all eight wards of the District… and beyond.
Immerse yourself in the vibrant culture, fun interviews, and exciting events that make our nation’s capital unique. From bustling museums, to nutrition and lifestyle shows, to local history — there’s always something new to discover.
Tune in at 8 pm every Tuesday, Wednesday, and Thursday on DCTV cable channels and on our YouTube channel @YourDCTV. Don’t forget to subscribe so you don’t miss any local stories.
Stay tuned for fun interviews, insider tips, and behind-the-scenes tours of this dynamic city. Get ready to experience the best of DC with us on Primetime! at 8 pm. New shows every Tuesday, Wednesday, and Thursday!
These are stories that matter. This is DCTV.
Happy Thanksgiving!
This Thanksgiving, bring a touch of culinary excellence to your table with three easy-to-make recipes crafted by Todd Gray, the head chef of Washington, D.C.’s renowned Equinox Restaurant.
Follow along as Chef Todd prepares each of these dishes on a special episode of Primetime!. Scroll down to find the recipes.
Designed for home cooks, these recipes blend seasonal flavors with quick preparation, so you can focus on enjoying the celebration with family and friends. Whether you’re hosting a feast or contributing to a potluck, these dishes will give you gourmet taste with minimal fuss.
Post your results and tag @yourdctv on Instagram and Facebook to let us know how they turn out!
From everyone at DCTV, we wish you a restful and delicious holiday.
Thanksgiving Recipes to Try at Home
Sauteed String Beans with Shallot Butter and Toasted Hazelnuts
Vegetarian
Serves: 4
- 4 cups string beans, cleaned and trimmed
- 3 shallots, peeled and minced
- 1 clove garlic, minced
- 3 tbsp butter (use plant-based butter for a plant-based dish!)
- 1/2 cup toasted hazelnuts, chopped
- 1 tbsp chopped parsley
- Salt and pepper to taste
Blanch string beans in boiling water for 1 minute, transfer beans to a bowl of ice water. Drain beans.
Heat a medium-sized sauté pan to medium-low heat. Add butter and allow to foam.
Add shallots and garlic; cook for 1 minute.
Add beans to pan. Turn heat to low and cook for 3 minutes.
Toss in hazelnuts and parsley. Season with salt and pepper.
Keep warm for 20 minutes or serve immediately.
Roasted Bliss Potatoes with Sweet Garlic and Rosemary
Vegan
Serves: 4
- 4 cups red bliss potatoes, blanched
- 4 tbsp vegetable oil
- 12 garlic cloves, roasted
- 2 shallots, thinly sliced
- 1 tsp chopped rosemary
- Salt and pepper to taste
Heat a medium-sized sauté pan over medium heat.
Add vegetable oil and allow oil to shimmer before adding potatoes.
Pan roast potatoes until golden brown.
Reduce heat to medium-low, then add shallots and garlic. Cook for 3 minutes.
Add rosemary, salt, and pepper.
Keep potatoes warm by covering them with foil.
Chestnut and Sausage Stuffing
Traditional
Serves: 4
- 2 cups sourdough bread, cubed and toasted
- 3/4 cup cooked sausage, crumbled
- 1 cup chopped celery and onions, sautéed
- 1/2 cups poached chestnuts, chopped
- 1 tbsp chopped sage
- 1 cup heavy cream
- 1/4 cups milk
- 2 eggs
- Salt and pepper to taste
Combine all ingredients, mixing well.
Pour into a buttered small loaf pan or small skillets.
Bake at 350°F until cooked through, approximately 25–30 minutes.
Can be made a day ahead and reheated before serving.
