Katie Lee
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Official website of Katie Lee, co-host of The FoodNetwork's The Kitchen, author, novelist, and food critic. The site features her latest recipes, fashion, travel tips, and more!
Katie Lee
3w ago
With a hint of spring in the air here in New York City, my mind has already made the jump to the warm days of summer and I am fantasizing of eating a BLT (I think I look forward to tomato season all year long). While we are a ways away from the perfect tomatoes of summer days, a girl can dream.
A few weeks ago, we took a family trip to one of our favorite places, the Caribbean island of Nevis. This was our second year going there, staying at the Four Seasons, which has incredible food. Last year, I was inspired to recreate their Jerk Burger and this year, I came home in ..read more
Katie Lee
3w ago
I think of pureed soups like smoothies — I'm packing a lot of nutrients into one meal, blending it up, and having a tasty treat that's also good for me. I use the same base with many different versions of soup. I always saute an onion and garlic, then add the veggie of my choice (usually whatever is plentiful or on its last legs in my fridge), some flavoring, and the stock, then blend. This broccoli soup is pretty heavenly with the combination of green curry and coconut milk.
I first developed this recipe when I was writing my book It's Not Complicated.
During that time, we ..read more
Katie Lee
1M ago
There are some recipes you make, and once you start eating, you can’t stop. Like the lasagna that is irresistible straight out of the fridge, the tray of brownies you keep going back to just to “even them out,” or the guacamole that beckons you back for one more scoop. Well, add this Ginger Garlic Steak and Noodle Salad to the list. It’s seriously addictive.
I first made this salad a couple of years ago on The Kitchen and it’s become a staple at our house. I chose this recipe for my cooking demo over the weekend at the South Beach Wine and Food Festival and I had the pleasure of meeting ..read more
Katie Lee
3M ago
Chicken cutlets are just chicken breasts cut in half horizontally for speedy cooking, but we all know they are really the stuff dreams are made of.
Typically, when we think “chicken cutlets,” we think breaded and fried — warm thoughts of crispy, golden brown, fried juicy chicken goodness. I like a sprinkling of flakey sea salt, a squeeze of lemon, the first bite is pure bliss. Don’t even get me started on a chicken cutlet on a roll with a thick layer of mayonnaise, crunchy iceberg, and a slice of ripe tomato. Heaven!
To be clear, I’m pretty sure I didn’t use the term “chicken cutlets” to ..read more
Katie Lee
3M ago
We had a blustery, wet winter day in New York City earlier this week (like much of the country), so I did the only thing makes weather like that tolerable — I made a big pot of bolognese — only it's January and (in theory) we are trying to eat a little lighter so it was chicken bolognese.
I love a recipe that can be thrown together, then just simmers away on the stove, letting the low heat and long cooking time do all of the work in making an utterly flavorful, delicious dish. I got home from the gym, browned the ground chicken, sauteed the onions, carrots, added in some ..read more
Katie Lee
6M ago
I am so obsessed with this recipe! These kebabs are so incredibly flavorful, tender, easy to make, and absolutely PERFECT with my Kind of Wild Wines Malbec (like all of our wines, it is ZERO sugar, organic, and free from any harmful additives or preservatives).
I recommend doubling the recipe, because you’re gonna want seconds. Cheers! ?? Pro tip: always give your cameraman a glass of wine ? ? @ryanbiegel.
Jerk Beef Kebabs Easy 12 Servings 90 Minutes Ingredients
1 1/4 pounds sirloin steak, cut into 1-inch chunks
4 scallions, chopped
1/2 jalapeno
2 cloves garlic
Juice of 1 lime
1 tablespoo ..read more
Katie Lee
6M ago
Love a quick, yummy pasta on a weeknight ?
Orecchiette with Sausage, White Beans & Tomatoes Easy 6 Servings 35 Minutes Ingredients
1 pound orecchiette pasta
2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, removed from casings (chicken or pork)
1 yellow onion, diced
3 cloves garlic, sliced
2 pints grape or pear tomatoes, quartered
1/2 teaspoon crushed red pepper flakes
One 15-ounce can cannellini beans, rinsed and drained
1/2 cup grated Parmesan, plus additional for garnish
¼ cup minced fresh parsley
Instructions
Bring a pot of salted water to a boil and cook the ..read more
Katie Lee
6M ago
I used baby eggplant for this, but you could totally just cut a larger eggplant into cubes ?️?
Chili Roasted Eggplant Easy 6 Servings 35 Minutes Ingredients
1 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/2 teaspoon salt
freshly ground black pepper
1-2 tablespoons extra virgin olive oil
Instructions
Preheat oven to 400 and line a baking sheet with parchment. In a mixing bowl, whisk ingredients with extra virgin olive oil.
Toss with eggplant to coat. Bake until fork tender and golden brown, about 15-20 minutes.
Serve with a squeeze of fresh lime and a sprinkle of ..read more
Katie Lee
8M ago
I’m eating tomatoes pretty much every day, sometimes twice a day, and usually corn on the cob is making an appearance somewhere on my menu each day as well. In the spirit of the La Dolce Vita, I decided to make a pasta with the two, and added a most magical ingredient – miso.
If you’re new to miso, it’s fermented soybean paste that adds an incredible layer of umami richness to your cooking. I highly recommend adding it to your refrigerator – I use it in all sorts of things, from marinades, salad dressings, I mix it with butter and put it on sweet potatoes, and it’s even the secret ..read more
Katie Lee
9M ago
One of the quickest, easiest, and most flavorful dishes you’ll make all summer — Grilled Herb and Lemon Shrimp ? ? As a longtime #wwpartner and follower, I’ve found that herbs and spices are truly the secret to creating recipes that are both delicious and stick to my @ww plan to meet my health goals. These grilled shrimp pack such a powerful punch of flavor, everyone at the barbecue is going to want to eat them! Maybe double the recipe.
A few tips when grilling shrimp — pat it dry first to remove any excess moisture, don’t marinade for too long (the acid will begin to cook the shrimp and chang ..read more