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CNN
a day ago
- Entertainment
- CNN
Katie Lee Biegel's kitchen essentials include a Dutch oven from this popular brand
If you regularly tune into The Food Network for cooking inspiration, there's a good chance you've come across Katie Lee Biegel whipping up a delicious recipe on 'The Kitchen.' As one of the show's long-time hosts ('The Kitchen' just wrapped its 39th season), Lee Biegel is adept at sharing her love for food and cooking with viewers, and since 2024, she's been sharing that same passion through her food-centric podcast, 'All on the Table with Katie Lee Biegel,' too. Starting her own podcast has been a long-time dream for the Food Network personality, whose guests so far have included esteemed chefs like Lilia's Missy Robbins and Food Network's Molly Yeh. 'I love food,' Lee Biegel said. 'I love the way that you can get to know somebody by what they like to eat, what their food experiences have been in the past, the nostalgia factor of food during childhood, so I came up with the idea for 'All on the Table,' and I hope that listeners can get to know these people in a different way. You might know somebody from how you see them on TV or from reading their books, and now you can get to know them by what's in their refrigerator.' In addition to her podcast, the mother of one is also the co-founder of organic wine brand Kind of Wild, which she started after realizing the additives in conventional wines were likely behind the headaches she would get after indulging in a glass. To learn more about Lee Biegel's kitchen essentials, we asked her to share some of her favorites with us. Lodge Cast-Iron Reversible Griddle One product you'll find in Lee Biegel's kitchen is this preseasoned cast-iron griddle from Lodge, which she keeps on her stovetop. According to the Food Network star, it's great for whipping up everything from grilled cheese sandwiches and eggs to pancakes and bacon. Featuring ribbed and smooth sides, the griddle is made without PFOAs and PTFEs, making it a great nontoxic cookware option. Le Creuset 7.25-Quart Enameled Cast-Iron Dutch Oven Le Creuset is known for its high-quality cookware, so we're not surprised the brand's 7-quart Dutch oven made Lee Biegel's list. The dishwasher-safe Dutch oven comes in several colors — she has it in cream — and sizes, not to mention the 6-quart version earned top marks for its ease of handling and solid heat retention and distribution in our own testing. Epicurean Kitchen Series Cutting Board Set When it comes to cutting boards, Lee Biegel has moved away from plastic. Now some of her favorite cutting boards come from Epicurean. We like this set of two, which features an 11.5-by-9-inch board and one that's 14.5 by 11.25 inches. Designed with holes that allow you to hang the boards when they're not in use, these lightweight, dual-sided cutting boards are dishwasher-safe. They also come in three colors: Natural, Slate and Nutmeg. Smeg 2-Slice Toaster Lee Biegel is a fan of Smeg's retro-inspired toasters, and honestly, we don't blame her. This two-slice toaster, available in both matte and glossy finishes, would make a great addition to any kitchen. It has six browning levels and a removable crumb tray, which helps eliminate messes. If you need one that can toast more slices, Smeg also has this handy four-slice toaster, which comes in eight colors. Chef'n Freshforce Citrus Juicer One of Lee Biegel's must-have kitchen tools is a reliable citrus juicer. We found this top-rated one on Amazon, which is made from nylon and stainless steel. Dishwasher-safe and BPA-free, it can be used to make everything from lemonade to salad dressing. Plus, we love that it comes in six hues, including a bold lime green for a pop of color. CNN Underscored has a team of skilled writers and editors who have many years of experience testing, researching and recommending products, and they ensure each article is carefully edited and products are properly vetted. We talk to top experts when applicable to make certain we are testing each product accurately, recommending only the best products and considering the pros and cons of each item. For this article, we asked Katie Lee Biegel about the kitchen products she loves and stands by.
Yahoo
19-05-2025
- Entertainment
- Yahoo
How To Make 'Midwestern Salad' 10x Better, According to Food Network Star Molly Yeh
It's nearly impossible not to be enchanted by Molly Yeh and her recipes. The cookbook author and star of Food Network's Girl Meets Farm peppers her food with fun flavors and a kaleidoscope of bright colors that radiate happiness. And all of that sweetness and light is on full display in Yeh's newest cookbook, Sweet Farm!: More Than 100 Cookies, Cakes, Salads (!), and Other Delights from My Kitchen on a Sugar Beet Farm. The recipes in the book are a mix of fun treats—think church cookbook classics, playful remakes of childhood desserts and fresh creations that incorporate flavors from her Chinese and Jewish roots. Related: Sweet Farm! is organized based on dessert type. There are cookies, cakes and breads, but it's the salads chapter (yes, salad can be dessert, especially in the Midwest) where Yeh's uniquely sweet food identity shines. We chatted with Yeh recently about the new book and talked to her about her love for all things sugar, her passion for nostalgic flavors and, most notably, the wonders of fluff, the iconic Midwestern dessert salad. Related: Parade: We'd love to know a little more about what inspired you to write ! Molly Yeh: My obsession with sweets has no end, and the fact that I married a literal sugar farmer meant that I couldn't not write this book. The sweets are inspired by life here—they're reflective of the local cuisine, as well as my heritage and the kinds of sweets that keep big burly farmers going in the fields. The recipes are big, rustic, whimsical and sometimes messy but it's ok because if you're eating them in a tractor, you're probably covered in some dirt already! Related: You're famous for blending your Chinese-Jewish heritage with your Midwestern roots. How do the recipes in continue to highlight that? I have absolutely no chill when it comes to expressing my love for my favorite nostalgic flavors, like black sesame, tahini, cardamom, pistachio, marzipan, rhubarb, halva and rose. So there are LOTS of recipes in the book with those ingredients. I also wanted to create new versions of classics, like babka, rugelach, cookie salad and pineapple buns that would tell the stories that make them special to me. 😋😋SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter🍳🍔 Speaking of salad, it's Midwestern to dedicate an entire chapter to . Fluff, that classic combo of whipped cream (or Cool Whip) and Jell-O, is a potluck staple, but the ube fluff recipe in the book really turns that dish on its head. Can you talk about the texture and flavor of that dessert? Ube fluff is fluffy, creamy, wiggly and a little chewy from the tapioca. The flavor of ube has always reminded me of cookies and cream for some reason! It's sweet and earthy, similar to vanilla. I love it. And what makes this truly unique is the fact that ube wasn't really available in the Midwest until very recently, so the meeting of ube with fluff is a new phenomenon. I'm proud to make this shidduch (the traditional process of finding a marital partner within the Jewish community with the assistance of a matchmaker). First, make and chill the ube gelatin until set. While the gelatin sets, make tapioca pudding using coconut milk, sugar and ube halaya jam until thick and creamy. Once both components are chilled, whip heavy cream with powdered sugar, fold in the broken-up gelatin, pudding and mini marshmallows. Finish with more marshmallows. Serve immediately or refrigerate until ready. Do you have any tips for people who are new to cooking with ube or looking for it in stores? Ube halaya is the name for ube jam that's easy to order online. When ube is in its halaya state, it's already gone through a fairly long cooking process, which is necessary since you can't eat it raw. Ube extract is also easy to order online. Related: Are there any other underrated Asian flavors or Asian ingredients you think people should use to take classic desserts up a notch? Kinako is my current fave. It's Japanese roasted soybean powder and its flavor reminds me of peanut butter but funkier in a cool way. I like to add some to chocolate chip cookies or hot chocolate!
