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  • Katie Lee

Katie Lee Biegel

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Katie Lee Biegel Recipes

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Showing 571 - 585 of 700
unknown

Roasted Peach Sundae Sauce

Recipe courtesy of Katie Lee Biegel
5 Reviews
My mom makes a roasted cauliflower dish similar to this one. I really like the combination of the briny capers, the spicy red pepper flakes and the bitter earthiness of the cauliflower. It makes a perfect side dish for a weeknight or for a holiday. To turn your side into a main, you can also chop the cauliflower finely after roasting and toss it with pasta.

Roasted Cauliflower with Capers and Garlic

Recipe courtesy of Katie Lee Biegel
15 Reviews
I’m so glad Brussels sprouts had a renaissance a few years ago. They were one of those vegetables that just seemed doomed to a legacy of steamed, overcooked mush, but were saved by roasting! This recipe works great with broccoli as well (another vegetable that easily could have suffered the same fate).

Roasted Brussels Sprouts with Pomegranate, Feta and Cilantro

Recipe courtesy of Katie Lee Biegel
9 Reviews
We make roasted broccoli at least twice a week and this is one of my favorite ways to do it. The salami is nice and salty and gets kind of crispy, the Parmesan is melted and toasted, and the balsamic adds both a sweet and tangy moment. Now if only I could get my kid to eat broccoli!

Roasted Broccoli with Crispy Salami, Parmesan and Balsamic

Recipe courtesy of Katie Lee Biegel
9 Reviews
unknown

Roasted Carrots with Honey and Mint

Recipe courtesy of Katie Lee Biegel
11 Reviews
unknown

Roasted Spaghetti Squash with Curry-Shallot Butter

Recipe courtesy of Katie Lee Biegel
9 Reviews

Roasted Portobello Mushroom Cheeseburgers with Caramelized Onions and Pimento Aioli

Recipe courtesy of Katie Lee Biegel
1 Reviews
unknown

Roasted Chicken with Croutons

Recipe courtesy of Katie Lee Biegel
75 Reviews
unknown

Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing

Recipe courtesy of Katie Lee Biegel
8 Reviews

Ramen Pizza

Recipe courtesy of Katie Lee Biegel
8 Reviews
Beware, if you make this, you will consume all of it. There used to be a bakery in Wainscott, New York, called Breadzilla that made the most amazing Gruyère bread. Ryan and I would take it home, put it in the oven to let the cheese melt, them schmear it with apricot jam, eating every bite while we drank an ice cold Chardonnay. Sadly, Breadzilla closed. I was inspired by the Gruyère bread to put a spin on the standby of Brie in puff pastry (why should Brie have all the fun??), and it is crazy, crazy good.

Ooey Gooey Gruyère in Puff Pastry

Recipe courtesy of Katie Lee Biegel
29 Reviews
unknown

Rice with Peas and Bacon

Recipe courtesy of Katie Lee Biegel
7 Reviews
unknown

Ranch Turkey

Recipe courtesy of Katie Lee Biegel
22 Reviews
Tuna melts can be polarizing; you either love them or hate them. I fall into the “love them” category. I think you’re also either an open-face or grilled cheese-style tuna melt fan, and for me it’s open-faced all the way!

Open-Faced Tuna Melt

Recipe courtesy of Katie Lee Biegel
23 Reviews
Oysters Rockefeller has been an iconic appetizer since 1899. It is named after millionaire J. D. Rockefeller because of the rich taste, not to mention, the green color of the sauce looks like money! I love this because it’s great to serve when you have guests over and want to impress but don’t want any fuss. You can buy oysters on the half shell from your local fishmonger and prep the filling early, so all you have to do when your guests arrive is bake and wow them.

Oysters Rockefeller

Recipe courtesy of Katie Lee Biegel
5 Reviews
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