HAVE JOINING US RIGHT
NOW. BECAUSE KATIE LEE N
IS JOINING US. KATIE LEE
HAS COME OUT WITH A NEW
COOKBOOK AND WE ARE COOK
AMONG THE VERY, VERY
FIRST TO HAVE IT. YOU FI
ARE THE VERY FIRST TO BE
ABLE TO ORDER IT AS A
MATTER OF FACT. YOU HAVE
PROBABLY SEEN HER ON THE
FOOD NETWORK. APPS. OR
MANY OF HER OTHER SHOWS
AND APPEARANCES. BUT YOU
ARE RENOWNED FOR YOUR
COOKBOOKS. WELCOME. --
PERHAPS
>>GUEST: THANK YOU. I >
AM SO EXCITED TO BE HERE
AND I HAVE BEEN WATCHING
EVERYBODY AND WANT TO EV
GET EVERYTHING I SEE
TODAY.
[LAUGHTER] I HAVE GOT [
TO GET THOSE BURNERS.
THEY ARE GREAT.
>>HOST: YOU WILL BE >>H
ABLE TO MAKE THESE
RECIPES BECAUSE KATIE
TOOK THE TASTE OF TOOK T
SUMMER, INSPIRED BY THE
HAMPTONS AND PUT IT INTO
A WAY THAT ALL OF US ARE
EASILY ABLE TO REPLICATE
IN OUR OWN KITCHEN. THE
RECIPES ARE SIMPLE. THEY
ARE DELICIOUS. AND YOU
REALLY DID WHAT I CALLED
THE, LIKE THE GLOBAL
GOOBER. BECAUSE THERE GO
ARE RECIPES FROM CURRY A
TO DESERTS TO AMERICAN
POTATO SALAD.
>>GUEST: YEAH. FROM ALL
OVER. I LOVE EASY OVER.
COOKING THAT IS STILL
ELEGANT AND HAS A WOW
FACTOR. AND I LIVE IN FA
THE HAMPTONS NOW BUT I
GREW UP IN WEST VIRGINIA
IN A SMALL TOWN WITH
ABOUT 2000 PEOPLE. AND A
IT IS FUNNY BECAUSE YOU
HEAR THE HAMPTONS AND
THINK WOULD SEE AND
GLAMOROUS BUT IT IS
ACTUALLY CLOSER TO THE
SMALL TOWN I GREW UP IN.
IT IS A LOT OF FARMLAND.
FOR ME IT IS ABOUT
GETTING UP AND GOING TO
THE BEACH AND GOING
SURFING AND STOPPING AT
A FARM STAND AND PICKING
UP GREAT PRODUCE THAT WE
HAVE. MAYBE GOING TO THE
FISHMONGER AND GETTING
FRESH SEAFOOD OR THE
DAIRY FARMER AND CHICKEN
FARMER. SUMMER IS JUST
THE TIME FOR PRODUCE. TH
YOU DO NOT REALLY HAVE Y
TO DO A LOT TO IT. TO
MAKE THE FOOD TASTE GOOD.
>>HOST: BUT WHATEVER >>
YOU DID TO THE CORN ON
THE COB, IS THAT NOT THE
LOOK AMAZING?
[LAUGHTER]
>>GUEST: THAT IS GREEN
GODDESS CORN ON THE COB,
A LOT OF FRESH HERBS AND
SOME MAYONNAISE SMEARED
ON THEIR. DELICIOUS.
>>HOST: --THERE
GREEN AND BLACK BEAN
SALAD WITH OVER 100
RECIPES HERE. ONLY ON RE
HSN ARE YOU ABLE TO GET
THIS PERSONALLY SIGNED T
BY KATIE. SHE WILL HAND
SIGN THE COOKBOOKS JUST
FOR YOU. THIS IS NOT IN
THE MARKET YET AND IT IS
ONLY AVAILABLE ON
PRE-SALE RIGHT HERE. PRE
LOOK AT THE KABOB YOU
HAVE DONE. I LOVE YOUR
INSPIRATION BECAUSE IF
YOU HAVE BEEN TO THE
HAMPTONS WHICH YOU KNOW
IS A GOOD SEASIDE, AS IS
YOU DRIVE TO THE YOU DRI
HAMPTONS IT IS ALL ABOUT
THE FARMS. AND THE
PRODUCE. THE DINNER
PARTIES THAT ARE LEGEND
IN THE HAMPTONS BECAUSE
OF THE INGREDIENTS.
INGREDIENTS.[INAUDIBLE]
>>GUEST: THAT IS WHAT
THE HAMPTONS ARE KNOWN
FOR, DINNER PARTIES. I
LOVE TO ENTERTAIN AND
HAVE DINNER PARTIES BUT
I WANT TO BE WITH MY
FAMILY AND FRIENDS AND F
DO NOT WANT TO BE IN THE
KITCHEN THE WHOLE TIME.
I LIKE TO COME UP WITH
RECIPES YOU CAN DO AHEAD
OF TIME OR RECIPES THAT
YOU CAN DO LIKE I CALL
HORS D'OEUVRES ON THE
FLY, THINGS THAT ONLY
NEED TO BE ASSEMBLED. I
DESERTS ARE SUPER EASY
BECAUSE I LIKE TO
CONCENTRATE ON THE MAIN
EVENT, THE ENTRÉE.(...)
OKAY SO FOR BREAKFAST I
OFTEN HAVE HOUSE GUESTS
AND I JOKE THAT MY HOUSE
HAS A REVOLVING DOOR IN
THE SUMMERTIME WITH
EVERYBODY STAYING WITH
ME. BREAKFAST FOR ME I
CALL COFFEE TALK. WE SIT
AROUND AND TALK ABOUT
WHAT HAPPENED THE NIGHT
BEFORE. I AM STARTING BE
OFF WITH STRAWBERRY KIWI
YOGURT PARFAIT. THESE YO
ARE GREAT. I JUST USE
GREEK YOGURT. AND SOME
LIME ZEST THAT WAKES IT
UP. AND SOME HONEY. FOR
A LITTLE BIT OF
SWEETNESS. THIS IS SWEET
REALLY HEALTHY AND IN RE
THE SUMMER I LIKE TO EAT
A LITTLE LIGHTER. SO I
MIX THIS ALL UP. IT IS
JUST ABOUT ADDING A
COUPLE LITTLE THINGS COU
THAT MAKE SOMETHING
SPECIAL. YOU KNOW, THE
LIME ZEST AND THE HONEY
WILL JUST DRESS UP THE
YOGURT. THEN I PUT IT IN
A PARFAIT GLASS. I PUT A
LITTLE BIT IN THEIR LITT
FIRST AND THEN SOME
QUINOA. I REALLY LOVE
QUINOA. IT IS HIGH IN
PROTEIN. IT IS REALLY
YUMMY AND HAS KIND OF A
NUTTY FLAVOR. YOU CAN
ALSO USE BROWN RICE IF
YOUR LEFTOVER BROWN RICE.
THESE ARE FOODS THAT T
ARE NOT JUST FOR DINNER
TIME. YOU CAN ALSO HAVE
THEM FOR BREAKFAST! TH
AND I HAVE GOT KIWIS AND
SHRUBBERIES CUT UP. SHRU
AGAIN YOU CAN USE
WHATEVER FRUIT YOU LIKE,
WHATEVER LOOKS GOOD. WHA
THIS WOULD BE GREAT WITH
PEACHES AND BLUEBERRIES.
THAT WOULD BE REALLY
YUMMY. -- STRAWBERRIES
JUST SEE WHAT IS EVER
FRESH AND WHAT YOUR
FAMILY LIKES. THEN ADD
ANOTHER LAYER OF YOGURT
TO IT. I AM KIND OF
HUNGRY AND MIGHT HAVE TO
EAT IT AFTERWARDS.
[LAUGHTER]
>>HOST: IT IS SO
BEAUTIFUL AND EVERYTHING
IN YOUR BOOK SOUNDS IN Y
GREAT AND LOOKS GREAT GR
BUT IT DOES NOT HAVE BUT
LIKE 2000 INGREDIENTS. L
IT WILL NOT TAKE YOU ALL
DAY TO FIX IT WHICH IS
NICE ABOUT IT. I FEEL
LIKE I COULD DO ANY OF
THESE RECIPES.
>>GUEST: ANYBODY CAN DO
THESE RECIPES. THEY ARE
VERY EASY. THESE ARE
RECIPES FOR EVERYONE. RE
YOU CAN ADAPT IT TO YOUR
OWN TASTE. AND REALLY
JUST HAVE FUN WITH IT. I
THINK THAT IS WHAT THINK
SUMMER IS ALL ABOUT. I
NEVER GREW OUT OF THAT
BEING A KID WHEN YOU BEI
LOOK AT THE CALENDAR AND
LIVE FOR MEMORIAL DAY
FROM LABOR DAY WHILE
SCHOOL IS OUT. THAT IS
HOW I FEEL. WAITING FOR
SUMMER ESPECIALLY AFTER
THE WINTER WE HAVE HAD T
IN NEW YORK.
>>HOST: EXACTLY. HOW
EVERYBODY HAS HAD. THAT
IS THE BREAKFAST BUT I
ALSO LOVE HOW YOU DID A
PIZZA AS WELL. AND IN
FACT WE DID A COUPLE
IDEAS THAT WE JUST IDEAS
SHOWED YOU A SECOND AGO.
DID YOU WANT TO GO BACK
TO THAT?
[READING]
>>GUEST: THEY NEED >>GU
THEIR OWN CHAPTER,
BURGERS, TALK SHOWS AND
PIZZA.
>>HOST: BUT THEY NEED
THE --TACOS
INTERPRETATION THAT INTE
KATIE GIVES THEM BECAUSE
THIS IS A PIZZA THAT I'D
NEVER SEEN LIKE A NEVER
REGULAR PIZZA.
>>GUEST: THIS IS JUST A
STORE-BOUGHT PIZZA DOUGH
THAT I ADDED EGGS AND
PURSUE JOE HAMM AND SOME
CHEESE. YOU CUT INTO THE
EGG JOKE AND IT CREATES
A SAUCE ON YOUR PIZZA. --
PROSCIUTTO HAM
>>HOST: ONE OF THIS IS
SOMETHING THAT WE TALKED
ABOUT I AM A HUGE FAN OF
SEAFOOD. HALIBUT. YOU SE
CAN LOOK AT THEM AND CAN
KNOW THAT THE FLAVORS
WILL EXPLODE IN YOUR
MOUTH.
>>GUEST: THIS IS >>GUES
ROASTED HALIBUT WITH
TOMATO AND CAPER RELISH.
IT IS VERY EASY AND YOU
DO NOT NEED TO BE
INTIMIDATED TO COOK
SEAFOOD. SEAFOOD.
SALT-AND-PEPPER, EXTRA
VIRGIN OLIVE OIL, LEMON
JUICE, AND THE HEAT OF
THE FISH IS ENOUGH TO 272 00:06:32,500 KIND OF COOK THE RELISH