Latest news with #GMA3
2 days ago
- Entertainment
Casey Elsass shares recipes perfect for any gathering from new cookbook 'What Can I Bring?'
Casey Elsass is here to take the stress out of every partygoer's favorite question with recipes from his new cookbook, "What Can I Bring?: Recipes to Help You Live Your Guest Life." The veteran food and cookbook writer joined " Good Morning America" and "GMA3" on Friday to share a few standout dishes from the book, which includes 75 crowd-pleasing recipes designed with portability and ease in mind. Elsass showed us how to make pasta salad, "scrunchy bread" and party Krispie treats, complete with tips for packing and serving with minimal stress on-site. Check out the recipes below. Pasta Salad Servings: 6 "I could write an entire book about pasta salad, I just think it's so perfect. Pasta is the blankest canvas for whatever you want -- for evidence, please see 1 million pasta dishes everywhere -- so I really don't think there is a wrong answer here. But I do need to take a moment of your time to speak my truth about pasta salad. It often has cherry tomatoes and they're rarely good ones. It usually has raw red onion, which is immediately too pungent 3 seconds after dicing." "It usually has a chopped herb of some kind that just withers into brownness as it sits. And most people fumble the best window of flavor by not letting the hot pasta soak in the flavors of the sauce! To all these ends, I've made three sauces that hit the mark for my dream salad: a spicy red sauce made with broiled cherry tomatoes, an Italian sub – inspired dressing made with lightly pickled red onions, and a quick little pesto for a vibrantly green chopped herb. And you better believe all three versions get tossed with the pasta hot out of the pot so the noodles can slightly soften and extremely saturate." Ingredients Pasta sauce (see below) Kosher salt 12 to 16 ounces dried pasta in a fun shape, such as fusilli, gemelli, orecchiette, radiatori or rigatoni 8 ounces mozzarella pearls, drained 4 ounces sliced salami, cut into 1/4-inch strips (optional) 1 cup lightly packed fresh basil leaves 1 cup lightly packed fresh parsley leaves 1/2 cup sliced kalamata olives 1/2 cup sliced banana peppers, hot or mild 2 ounces Parmesan cheese Directions 1. Make your pasta sauce and keep it close by. In a large Dutch oven, combine 12 cups water and 1 tablespoon salt. Set over high heat and bring to a boil. Stir in the pasta and cook until just al dente, according to the directions on the box. Drain in a colander and give it a few good shakes to get the water out. 2. In a large bowl, toss the pasta with about a third of the sauce. (Just eyeball it, it's all going in there eventually anyway.) Let the pasta sit for about 15 minutes to cool down. Then add any combo of the mozzarella, salami, basil, parsley, olives and peppers, and toss to combine. I need all of them to function, but this is your salad. 3. Finally, toss in the last of the sauce. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours or up to 24 hours -- the flavor really improves the longer the ingredients mingle. Let it sit at room temperature, covered, for 30 minutes before serving. My only request is to save the Parm until just before serving and use a vegetable peeler to shave it directly into the bowl. Toss lightly, but mostly leave it on top. Pasta sauce Red Sauce Preheat the oven to 500 F. In an 8-by-8-inch baking pan or oven-safe skillet, stir together 10 ounces whole cherry or grape tomatoes, 8 sun-dried tomatoes that have been finely chopped, 1/4 cup extra-virgin olive oil, 2 grated garlic cloves, 1 tablespoon red wine vinegar, 1 tablespoon tomato paste, an optional 1 tablespoon Calabrian chile paste if you like it spicy, 1 teaspoon sugar, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Broil until the tomatoes are bursting, about 6 minutes. Oil + Vin In a medium bowl, combine 1/2 of a medium red onion that's been very thinly sliced, 2 grated garlic cloves, and 1/4 cup red wine vinegar. Let the onions soak for 5 minutes to soften. Whisk in 1/4 cup extra-virgin olive oil, 1/4 cup mayonnaise, 1 teaspoon dried oregano, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Pesto In a food processor, combine 2 cups baby spinach, 1 cup fresh basil leaves, 1/3 cup pine nuts or walnuts, 2 ice cubes, the juice of 1 lemon, 2 grated garlic cloves, either 2 teaspoons white miso or 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Process until the ice cubes stop rattling around and everything is nicely chopped. Add 1/2 cup extra-virgin olive oil and pulse 2 times just to combine. Tips from Elsass: If you're going to use cherry tomatoes, roast them or at least toss them with salt so their flavors concentrate. Skip the raw onion. There's always time to let it mellow out in a little vinegar. Instead of chopping the herbs, which will wither and brown, use whole leaves for a visual punch. Save the Parmesan until just before serving, and use a vegetable peeler to create nice big strips. Scrunchy Bread Makes an 8-inch round "Welcome to Part Two of freezer dough reinvented. Phyllo is our focus this time for a round loaf that's all crispy, shattering layers on the outside, all warm and savory on the inside. Blending up sun-dried tomatoes with feta will get you a perfectly salty, rich center and then it's just dabbing a little olive oil as you layer up the phyllo and filling. This is the 'Wow, what is in this?' moment we all fantasize about." Ingredients 16-ounce box frozen phyllo dough, thawed 8-ounce jar sun-dried tomatoes in oil 6 ounces feta 2 tablespoons fresh oregano leaves 1 1/2 cups extra-virgin olive oil Sesame seeds and freshly ground black pepper Directions 1. Remember to set the phyllo dough in the refrigerator overnight to thaw. 2. Preheat the oven to 375 F and set a rack in the center. Dip a pastry brush into the sun-dried tomato oil and lightly brush the bottom and sides of an 8-inch (or 9-inch) cake pan. Fold a piece of parchment in half lengthwise and press to adhere across the cake pan (for an easy lift later) and brush that too. 3. In a blender or food processor, combine the sun-dried tomatoes with the rest of their oil, the feta broken into rough crumbles, and oregano. Process until a smooth mixture forms. 4. Reserve 2 tablespoons in a small bowl and keep the rest in the blender. 5. Unroll the phyllo on a clean counter. Pour 1 cup of the olive oil into a small bowl. Lay a sheet of phyllo in the pan, letting the edges hang over. Dip a pastry brush in the olive oil and lightly brush the dough. Repeat this until you have 10 layers of dough on the bottom. Don't worry if any of the sheets tear, it's all baking together anyway. 6. Pour about half of the tomato mixture over the phyllo and use a spatula to spread in an even layer. 7. Continue layering and brushing the rest of the sheets, then pour the rest of the tomato mixture and spread again. 8. Whisk the reserved tomato mixture with the remaining 1/2 cup olive oil. 9. Start folding the overhang into the center a couple pieces at a time and lightly brushing the top with the tomato oil. I like to spread the first few pieces flat so the filling is covered, then start making pretty scrunches around the surface with the rest. (You can even trim off some of the overhang to twist and scrunch and place around the top.) 10. Brush any remaining tomato oil over the top, then generously sprinkle sesame seeds and some good cracks of pepper across the surface. 11. Slide the pan into the oven and set a timer for 45 minutes. 12. The phyllo should be golden brown and crispy, but give it another 5 minutes if you think it needs it. 13. Cool for 15 minutes (or completely) in the pan, then use the parchment to airlift it to a cutting board or serving plate. 14. Slide the parchment out from underneath before slicing and serving. Party tricks: This is perfect at room temperature, but if you really want to serve it hot, assemble everything at home and cover the top of the pan before transporting. Plan your oven space ahead of time with your host, bake it, cool for 15 minutes in the pan, then use the parchment to lift out and serve right away. Any leftover bread can be stored in a zip-top bag at room temperature for up to 2 days. Tips from Elsass: This is bread that repurposes freezer dough for anyone a little nervous to bake. With impressive layers and savory filling, this is the "Wow, what is in this?" moment we all fantasize about. Remember to set the phyllo dough in the refrigerator overnight to thaw. Because we're making layers that all bake together, you don't have to worry if the sheets tear. And any scraps can be used on the top layer. This is perfect at room temperature, but you can also assemble everything at home and bake when you get there. Party Krispie Treats Makes 12 squares "A quick toss with some lightly browned butter and toasted coconut shreds gives these krispies an unusually great depth of flavor. We could stop right there, but where's the fun in that? What makes these party krispies is the no rules, no limits toppings as you pile on everything sweet and gorgeous and fun. There's a long list of my favorites in the ingredient list, and the only advice I have for you is to think strategically when you're planning out what to buy, keeping in mind that you ideally want a mix of colors, sizes, textures, flavors, and shapes for maximum impact." Ingredients Nonstick cooking spray 1/2 cup (1 stick) unsalted butter 1 cup unsweetened shredded coconut 10-ounce bag mini marshmallows 1/4 teaspoon kosher salt 6 cups Rice Krispies (from a 12-ounce box; see party tricks) Any combination of crushed mini pretzels, crushed potato chips, crushed Oreos, crushed frosted animal crackers, white chocolate chips, peanut butter chips, butterscotch chips, rainbow sprinkles, confetti sprinkles, decorative sprinkles, sparkling sugar, sanding sugar, edible glitter, Fruity Pebbles, Lucky Charms marshmallows, or flaky sea salt, for garnish Directions 1. Coat a 9-by-13-inch baking pan with nonstick spray. Measure a 16-inch piece of parchment. Fold it in half lengthwise and press it lengthwise into the baking pan so there's a little overhang on each side. (Metal binder clips are super helpful for keeping the parchment in place.) Coat the parchment with a little more spray, too. 2. In a large Dutch oven (see party tricks), melt the butter over medium heat. Once the butter is melted, add the coconut and use a rubber spatula to coat in the butter. We're going to lightly toast the coconut and lightly brown the butter at the same time, so stay sharp. 3. Let the mixture simmer and bubble, stirring occasionally. At about 4 minutes, it'll be pretty foamy. Start stirring continuously so you can see what's going on in there. Around 5 or 6 minutes in, the coconut will have a light golden toast and the butter will be tan. 4. Remove from the stove and immediately stir in the marshmallows and salt. Keep stirring until they're about 75 percent melted, then add the Rice Krispies. Very slowly and gently fold in the cereal as the marshmallows finish melting. (You'll hear some snap, crackle, and popping -- totally normal.) 5. Scrape into the prepared baking pan. Lightly coat a smaller piece of parchment with nonstick spray and use it to press the mixture into an evenly distributed rectangle (see Party Tricks). While it's still sticky, blanket the top with a mix of treats. 6. Slide the pan into the refrigerator for about 30 minutes to set. When the krispies feel firm, use the sling to lift them out of the pan and onto a large cutting board. 7. Slide the parchment out from underneath, then slice into 12 equal squares. Arrange them on a serving platter or store somewhere cool until it's go time. Party tricks: Rice Krispies are not gluten-free! A few brands are, like Nature's Path and One Degree Organic Foods. Just pay attention to your toppings if you're going GF. A light-colored enamel or stainless-steel pot will help you monitor the butter browning. Anything with a black surface will literally leave you in the dark. Leftover treats can be stored in a zip-top bag at room temperature for up to 3 days. Tips from Elsass: These are the easier treat if you don't have the energy for a box of donuts, but still fun and exciting to bring. A quick toss with some lightly browned butter and toasted coconut shreds gives these krispies an unusually great depth of flavor. When you're planning your toppings, keep in mind that you ideally want a mix of colors, sizes, textures, flavors and shapes for maximum impact. Use a light-colored enamel or stainless-steel pot to brown the butter. Anything with a black surface will literally leave you in the dark. I keep a box of metal binder clips in my kitchen. They're super helpful for keeping parchment in place and oven-safe. Use a small piece of parchment coated with nonstick spray to press the krispies into the pan. Maximum control and clean hands! 'GMA' kitchen picks By clicking on these shopping links, visitors will leave and and these e-commerce sites are operated under different terms and privacy policies. ABC will receive a commission for purchases made through these links. SOME PRICES ARE DYNAMIC AND MAY CHANGE FROM THE DATE OF PUBLICATION. Have questions about ordering or a purchase? Click here. Caraway Baking Sheet Duo $115 Caraway Shop Now Amazon Overmont Enameled Cast Iron Dutch Oven $59.99 Amazon Shop Now
3 days ago
- Health
Dietitian Rachel Beller shares recipes and tips to spice up your summer travel
Summer travel just got a flavorful and healthy boost! With a few smart tips -- and a dash of spice -- you can stay on track with your wellness goals while still enjoying every moment on the go. Rachel Beller, registered dietitian and bestselling author of "SpiceRack," stopped by "Good Morning America" and "GMA3" on Thursday to share easy, practical ways to elevate your travel routine and keep your energy up wherever your journey takes you. Scroll down for her expert tips and delicious recipes. 1. Packable Morning Boost Bowl Easy, budget-friendly travel breakfast. "How we start our day has a huge impact on how we feel and I have something that is both nourishing and budget-friendly that you can easily travel with… Morning boost Power Pack -- helps to deliver protein, fiber, and lots of antioxidants -- no kitchen required! Throw a few packets in your suitcase," Beller said. How-to: Pack individual dry servings before your trip. At your destination, just add milk or yogurt. Top with either dry or fresh seasonal local fruit. Sprouted Oats: Rich in beta-glucans to nourish your gut microbiome, support your digestion, and immune health Ground Flax Seeds: Packed with fiber and omega-3s; supports regularity and helps maintain blood sugar balance Morning Boost Spice Blend: Features Ceylon cinnamon, allspice, ginger, nutmeg, and clove -- a naturally sweet combo that is rich in antioxidants and anti-inflammatory properties Walnuts: Crunchy and satisfying; provide plant-based omega-3 fats and protein to help keep you full Hemp Hearts or Pumpkin Seed Protein Powder: A simple protein source rich in iron and magnesium to support energy Demo Visual: Stainless steel or travel jar filled with dry ingredients, small container of milk/yogurt, fresh or dried fruit. Include eco-friendly pouches. Recipe (Single-Serve): ½ cup sprouted oats 1 tbsp ground flax ½ tsp Morning Boost spice blend 1 tbsp hemp hearts or pumpkin seed protein powder 2 tbsp crushed walnuts Destination add-ins: Milk or yogurt, fresh fruit like berries or peaches or dried fruit. Perhaps a drizzle of honey or date syrup (optional?) 2. Hydrate with Intention: Mint & Ginger Infused Water Refreshing morning ritual before coffee or after a workout. "What we drink while we travel can also get upgraded to support digestion and hydration," Beller said. "It's very easy to grab some fresh mint leaves and ginger at the produce section at a grocery store. Most hotels offer a tea kettle." Ingredient highlights: Mint: Naturally soothing for the digestive system; may help relax digestive muscles and reduce bloat. The aroma can be nice and calming. Ginger: Contains gingerol, known for its anti-inflammatory and digestive-supportive properties, as well as its ability to help ease muscle soreness after a workout. 1 cup hot water 1 handful fresh mint leaves (or 1 tsp dried or a mint tea bag) 1 slice fresh ginger root (or a ginger tea bag or dried ginger pieces) Steep 3–4 minutes. Enjoy hot, warm, or chilled after your morning workout at your hotel. Optional: If option for dry–pack a tiny tea infuser to steep dried herbs easily wherever you are. 3. Smart, Packable Snacks "How we snack while we travel is important," Beller said. "We often find ourselves scrambling for something quick, which usually leads to highly processed options filled with unnecessary additives and added sugars -- things that can throw off our energy balance and health goals." She continued, "My patients always tell me how much they love having simple snack solutions on hand. It makes them feel empowered knowing they're supporting their energy, digestion, and immune system." Power Snack Line-up 1. Berry Crunch Kamut Mix (light, easy to carry) Puffed Kamut: A fun, crunchy puffed whole grain that's fun to eat (think popcorn) Freeze-Dried Strawberries: Packed with antioxidants and vitamin C Slivered Almonds: contains healthy fats, protein, and vitamin E Cacao Nibs: a hint of chocolatey crunch (optional) 2. Golden Carrot Coins with spiced Hummus (my favorite flight snack) Carrot Coins: Rich in beta-carotene and fiber; filling and satisfying Mini Hummus Container: Great source of plant protein, fiber, and healthy fats Sumac: A tangy, citrusy spice that may aid digestion by promoting the release of digestive enzymes; perfect for summer flavor and gut support 3. Tropical Power Crunch (crunchy and chewy- great for a hike, beach, etc) Roasted Dried Chickpeas (store bought or roasted at home with a touch of spice): High in plant-based protein and fiber; supports fullness and blood sugar stability Dried Mango or Pineapple (no added sugar): Offers fiber, vitamin C, and natural sweetness Cinnamon: Adds a touch of sweetness and antioxidants and may help support blood sugar balance 4. "Keep Me Regular" Power Bites (stuff the dried plums with 2-3 nuts -- a travel essential that not only tastes sweet and delicious -- it helps keep things moving!) Dried Plums: High in both soluble and insoluble to help regulate digestion, which is especially useful during travel. Plums are rich in vitamin C and polyphenols -- compounds with antioxidant properties that support our immune function. Baru Nuts or Hazelnuts: Rich in healthy fats, protein, and fiber for sustained energy Cinnamon: Adds a touch of sweetness and antioxidants and may help support blood sugar balance Packaging tips: Use light steel or eco-friendly bags or small glass containers that are very portable. 'GMA' kitchen picks By clicking on these shopping links, visitors will leave and and these e-commerce sites are operated under different terms and privacy policies. ABC will receive a commission for purchases made through these links. SOME PRICES ARE DYNAMIC AND MAY CHANGE FROM THE DATE OF PUBLICATION. Have questions about ordering or a purchase? Click here. Amazon
Daily Mail
4 days ago
- Entertainment
- Daily Mail
The View's Sara Haines reveals why she 'cried every day' on set of failed GMA3 experiment with Michael Strahan
Sara Haines has opened up about the emotional toll of her time on GMA3: Strahan, Sara and Keke, describing the now-canceled ABC daytime talk show as a 'failed experiment' that left her in tears on a daily basis. In a candid interview on Danielle Robay's 'Question Everything' podcast, Haines, now a co-host on The View, shared the personal struggles she faced during her time on the show, which aired from 2018 until its cancellation in 2020. 'I think the problem was it was a failed experiment from the beginning,' Haines, 47, told Robay. Reflecting on the early days, she recalled a telling moment when she was presented with several potential names for the show - and the network ultimately chose the one she disliked the most. 'That should have told me everything I needed to know,' she joked. Initially launched as GMA Day, the show went through a series of rebrands. GMA Day was later rebranded to Strahan & Sara with the addition of former NFL star Michael Strahan. It later evolved into Strahan, Sara & Keke with the arrival of actress Keke Palmer. Though the talent lineup was strong, Haines admitted she put immense 'pressure' on herself to match the stature Strahan and Palmer already held in the industry - something she claimed eventually took her 'into some really dark places.' That pressure only intensified when the television tycoon learned she was pregnant with her third child. Though she and husband, Max Shifrin, had always wanted a third child, the news came just a week after she remembers telling Shifrin, that she feared she'd have 'a mental breakdown' if she got pregnant while trying to make the show a success. 'That was the beginning of all the falling dominoes,' she said. 'I knew the north star was family, but I also knew, girl, you were just given a show, and you are Sara, not Michael. And you get pregnant? Every bad female storyline started flying at my face.' But, luckily for her, a turning point came when her husband offered some much-needed clarity. 'He said, "Stop holding on to this show like it was the dream you had, because it never was. It just sounded like it,"' she recalled. 'Max said, "You are fighting like it's everything you thought it was. You know it's not. You've known that. Let go."' Then another problem arose when, after returning from maternity leave, Haines found herself in a workplace that felt unrecognizable. Where she had once had creative freedom, she was now offered only 'mom-focused' segments. 'I do not at all feel any bad feelings toward the many women, but it was mostly a female staff, and they were young and they weren't at that point in their lives yet,' she said. 'So I don't think they understand how that was received as they pitched that way,' she added. The mom-of-three said she felt like she 'could still jump out of planes,' but her producers felt otherwise. 'Now they were like, "Oh we can't have a mom [do that]." Well, guess what, moms do a lot of stuff,' she explained. 'I hadn't changed. Everyone else projected a change,' she said, adding that she 'cried every day' because of how she was now perceived. Although she said there were 'a lot of great moments,' and praised the staff as 'amazing,' Haines ultimately felt like she no longer belonged. 'I loved Keke and Michael. I mean, talk about laughing until you hurt. It wasn't anyone's fault, that's the problem. But as it played out, it felt like I was being dragged behind a car. For the first time, I couldn't wait to leave.' 'I was one of those moms who felt better going to work. Now, work was not a safe haven,' she said. 'That was a really low point. I felt like I was trying to hold on to something that didn't want me anymore,' she said. She also pointed to the show's lack of a clear identity as a core issue. The format, she explained, tried too hard to replicate successful models like Live with Kelly and Michael, rather than creating something original. 'I think the problem was it was a failed experiment from the beginning. You can't put a Kelly and Michael show at that hour,' she said, referencing Strahan's time on - and exit from - Live in 2016. 'They needed to keep it branded [to GMA] to make it that. If it was going to be a standalone, it couldn't be a replication. I wasn't the only one thinking it was like a [Kelly and Michael]. I'm sure Michael was thinking that.' After the cancellation of GMA3, Haines returned to The View in 2020 - a move she describes as personally restorative. 'Every fall you have you take something with you, and I came back with a louder voice,' she said. 'I heard myself.'
New York Post
5 days ago
- Entertainment
- New York Post
Sara Haines ‘cried every day' over ‘GMA3' with Michael Strahan, Keke Palmer: ‘Couldn't wait to leave'
Sara Haines is looking back on a 'failed' experience in her career. The TV host, 47, recently appeared on Danielle Robay's 'Question Everything' podcast and opened up about hosting 'GMA3' with Michael Strahan and Keke Palmer from 2019 until the program was canceled in 2020. Haines recalled that she was treated differently on the show when she returned to work after her son Caleb's birth. Advertisement 8 Sara Haines on ABC's 'GMA3: Strahan, Sara & Keke' in October 2019. ABC 'I do not at all feel any bad feelings towards the many women, but it was mostly a female staff, and they were young and they weren't at that point in their lives yet,' she explained. 'So I don't think they understand how that was received as they pitched it that way. I could still jump out of planes. Now they were like, 'Oh we can't have a mom.' Well guess what, moms do a lot of stuff.' 'I hadn't changed. Everyone else projected a change,' Haines continued, adding that she 'cried every day' on the show. Advertisement 8 Michael Strahan, Keke Palmer and Sara Haines hosting 'GMA3' in Oct. 2019. ABC 8 Michael Strahan, Keke Palmer and Sara Haines with James Charles on 'GMA3.' ABC 'Funny enough, there were a lot of great moments,' she explained. 'The staff was amazing. I loved Keke and Michael, talk about laughing until you hurt. It wasn't anyone's fault, that's the problem. As it played out, it felt like I was being dragged behind a car. For the first time, I couldn't wait to leave.' Haines added: 'I was one of those moms who felt better going to work. Now work was not a safe haven. Even though I felt like I clutzed around as a mom, I would rather do that with all my heart than what was happening at work. I just couldn't do it. That was a really low point.' Advertisement 8 Sara Haines on 'The View.' YouTube / The View After leaving 'The View' in 2018, Haines began hosting the third hour of 'Good Morning America' with Strahan, 53. The program, initially titled 'GMA Day,' was renamed 'Strahan & Sara' and then 'Strahan, Sara and Keke' with Palmer's inclusion in 2019. 'Strahan, Sara and Keke' was canceled in March 2020 amidst the COVID-19 pandemic. Haines was rehired by 'The View' later that year. 8 Sara Haines, Michael Strahan and Keke Palmer on 'The View' in Sept. 2019. American Broadcasting Companies, Advertisement 'I think the problem was it was a failed experiment from the beginning,' Haines said about the trio's show. 'You can't put a 'Kelly and Michael' show at that hour,' she explained. 'They needed to keep it branded [to 'GMA'] to make it that. If it was going to be a standalone, it couldn't be a replication. I wasn't the only one thinking it was like a 'Michael and Kelly.' I'm sure Michael was thinking that.' 8 Michael Strahan, Sara Haines attend CC Sabathia Celebrity Softball Game at Yankee Stadium in May 2019. Getty Images Haines also said that the 'pressure' of being on 'GMA3' with Strahan and Palmer, 31, 'took me back to a really dark place.' Last year, Haines admitted that she was 'depressed' and 'wrecked' when 'Strahan, Sara and Keke' got canceled. 8 Michael Strahan, Keke Palmer and Sara Haines with Jimmy Fallon on 'GMA3.' ABC 8 'The View' co-hosts Ana Navarro, Sara Haines, Whoopi Goldberg, Alyssa Farah Griffin and Sunny Hostin with guest Ellen Pompeo. ABC via Getty Images 'The show didn't really have a chance out of the gates. We fumbled, all of us, through the whole thing,' she shared on 'The View' executive producer Brian Teta's 'Behind the Table' podcast. Advertisement 'I was in mourning,' she explained. 'It was the dream I'd always had. Out of the gates, it almost never was that but I was so determined not to fail and not to let go, that I was being dragged behind a car, metaphorically.' Haines currently co-hosts 'The View' alongside Whoopi Goldberg, Joy Behar, Ana Navarro, Sunny Hostin and Alyssa Farah Griffin. 'GMA3,' meanwhile, is now titled 'GMA3: What You Need to Know' and is anchored by DeMarco Morgan and Eva Pilgrim.
Yahoo
23-05-2025
- Entertainment
- Yahoo
Amy Robach and T.J. Holmes appear to confirm marriage rumors
NEW YORK — The controversial romance between Amy Robach and T.J. Holmes may have reached its apex with wedded bliss. The former 'GMA3' co-hosts, who sparked engagement rumors earlier this year, seemingly confirmed that they're married on the latest episode of their podcast. 'I'm T.J. Holmes — alongside my friend, my partner, my podcast co-host, Amy Robach. My person, my partner, my spouse,' he introduced his lover during the opening of this week's 'I Do, Part 2.' The couple, who became the subject of public scrutiny when their secret relationship was uncovered while they were both legally married to other people, have seemed to relish in the scuttlebutt in the aftermath of the scandal. Their affair first made headlines in late 2022, prompting ABC to launch a probe that ultimately ended with the two getting axed from their high profile gigs. They've since gone on to work together on multiple podcast projects. More than a year after saying they were considering marriage, they fueled engagement rumors when Robach brandished a beautiful bauble on her wedding ring finger when they attended the 2025 iHeartRadio Music Awards in March. In a strange twist of fate, their former spouses, attorney Marilee Fiebig and 'Melrose Place' actor Andrew Shue, bonded over their shared marital strife and began dating one another in 2023.
