Katie Lee Quotes

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I've always been a big fan of ribs.

To me, nothing says summer like enjoying a lobster roll at my favorite spots in the Hamptons.

I love giving little ones fun tasks that make them feel like they're part of the team but keep them safe. My go-tos are topping pizzas, decorating cookies, stirring ingredients, and, of course, taste-testing!

You can tap into culture by exploring what's grown or produced in the region, like going into the Blue Mountains in Jamaica to visit a coffee plantation or a rum distillery in Barbados.

Many beach locales offer surf lessons, and you get a different perspective of the ocean when you're out on the water.

My biggest cooking influence, my No. 1, is my grandma. Then it's the farmers. When I go to the farm stand and see what's available, that's where I get most of my inspiration.

When I look back on my childhood, my fondest memories are those surrounding the dinner table.

I come from a family of great cooks and big eaters.

I grew up in a small town in West Virginia, and most of my family lived in our neighborhood or very close by. I had my grandparents down the street, my great-grandmother next door, and my great-aunt and great-uncle one door down.

Cauliflower is a great swap in so many comfort food dishes.

I eat a crazy amount of vegetables. I always look at my plate and make 70 percent of it vegetables and leave the rest for whatever else I'm eating.

Frozen bananas pureed in the food processor make a great fake ice cream.

Ground turkey is fantastic in a comforting classic - meatloaf.

It's hard when you get into an Instagram hole, because we live in such a Facetuned world. You see all these girls are in their bathing suits, and it's hard not to think, 'I wish I looked like that.' But you can only be your own personal best.

Nobody ever got fat eating vegetables.

I don't subscribe to that no-carb thing. I'm so sick of the Atkins diet and all that. First of all, if you're not eating carbs, all you do is think about them. It's one of those things that you take out, and initially, you lose weight, but you are miserable.

When I work out at home, I don't have mirrors, and I really like it. When I'm not working out in front of a mirror, I don't have those conversations with myself that I have in the gym, when my head starts drifting in all those dark spots.

I think it's odd when people say jeans are comfortable, because to me, they feel like sausage casings.

I love comfort food - it's the basis of everything.

My cooking style is really simple. Not a lot of ingredients, but all good quality, so you don't have to do that much to them.

If I had to describe my diet in one word, it would be 'colorful.' I always think about adding color to the plate.

I love spicy food, so I'm not sure why I have this aversion to wasabi, but I really detest it.

I'm asleep at midnight. I go to bed really early, so I don't have a midnight snack.

Bobby Flay has become a great mentor to me. He's one of my very best friends and kind of like a big brother, and I always feel like I can go to him for any kind of advice.

I would have loved to have been an aesthetician. I love, like, anything to do with - I know this sounds kind of gross - but any kind of zit popping is so fascinating to me.

The kitchen is definitely the room that gets used the most in my house.

I really like keeping my kitchen counters as clear as possible. I tend to function better when there's less clutter.

I like a very clean kitchen, and when I'm cooking, I try to clean as I go.

I think kitchen real estate is very valuable, so something has to perform multiple functions for me to give it space in my drawers.

My grandmother Dora taught me how to cook. She's from a small town in West Virginia called Milton. I would pull a stool up to her kitchen counter after school. My love of food started there.

I always think of my grandfather as the original foodie. He was the slowest eater. He savored everything. Even when everyone was gone from the table, he was still eating.

I love the 'Barefoot Contessa' cookbooks - they're so nicely done, and her recipes are beautiful and simple.

I just love to look at cookbooks, it's almost like they're comic books for me. I can't look at them before bed; it gets me too excited.

If I really don't feel like cooking, I have a bowl of lentil pasta with Rao's jarred sauce.

My Breville juicer is one of my can't-live-without appliances in the kitchen.

I make green juice daily.

For my Mai Tai recipe, I juice fresh orange, pineapple, and lime. It's like vacation in a glass!

A lot of people are kind of snobby about garlic powder and onion powder. I happen to love them.

My grandpa and I loved Emeril. It was all he wanted to watch when he was in the hospital dying. When I met Emeril later, it was so emotional.

When cooking for a man, treat all of his senses.

If you look at the cookbooks that sell the most, it's almost always people who have their own TV shows.

I love to have my girlfriends over for a movie night of chick flicks. I usually make some simple snacks, and the favorite is always my Hot Spinach and Artichoke Dip.

When you're going to meet your man's mom and dad, it's always nice to bring them something homemade and from the heart.

I think any man can be won over by being fed my Chicken with Roasted Garlic, Pancetta, and Rosemary.

Some guys find eating face-to-face weirdly intense. But sitting on the same side of the table allows both intermittent physical contact and eye contact.

My number one elixir for anxiety? Comfort food.

I grew up eating chicken and dumplings in my grandma's kitchen.

There's something so intimate about a picnic with your guy.

I'll take any excuse to have a get-together. For me, it's all about the everyday occasions, whether it's popping champagne to toast good weather, inviting the girls for brunch to rehash a night out, or just making snacks and watching a movie.

Spritzers are festive yet economical. By adding seltzer and juice, you stretch the number of people a bottle of wine serves.

I'd rather spend my Sunday doing just about anything other than watching a football game - unless it's the Super Bowl.

If summer had one defining scent, it'd definitely be the smell of barbecue.

Holiday shopping is a challenge. Stores are crowded; people are stressed and rude... not exactly the spirit of the season.

For me, the thought of spaghetti and meatballs conjures up the image of that scene where 'Lady and the Tramp' gaze into each other's eyes as they slurp a strand of pasta into a fateful kiss.

I love cooking except for an annoying step - cleaning up.

I like a good burger as much as the next girl, but sometimes, I say hold the beef. In fact, every week, I do Meatless Monday to feel a little healthier.

Working on my first novel, 'Groundswell' - about a woman recovering from a bad breakup who falls in love with surfing - I spent a month south of the border. And when I wasn't writing or surfing, I was eating. A lot.

I used to think of Mexican food as a once-in-a-while type of thing because it can be so heavy, but I learned how to lighten it up easily and keep it just as flavorful. That's awesome, since it's the perfect festive dinner for hanging out with friends on a relaxed night.

By the end of the winter, I'm always battling too-tight pants. My solution: Eat lean protein, good grains, and veggies.

Devising the menu for an intimate meal can be a thorny task. You want to make something your guy will go crazy for, but that usually means big and heavy. And feeling overly full kind of kills the mood.

My zero-stress way to host a gathering: Make the guests do the cooking.

My secret for feeding a bunch of guests without seeming stingy is pork tenderloin. It's an inexpensive cut that looks impressive and is full of flavor. Plus, guys love it.

During the summer, I used to hate when my mom would call me inside to eat - it was such a drag to leave all the fun.

The rich, hearty flavor of portobello mushroom caps are a dynamite alternative to the traditional burger.

Labor Day means grilling outside!

Every great sandwich starts with a great bun, and my absolute favorites are Sara Lee Artesano Bakery Buns and Rolls - they're quick, simple and work perfectly with all my favorite recipes!

I've been using carrot tops to make pesto and broccoli stalks to make broccoli 'rice.' There's no reason to throw those things away - just get creative.

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