A biography for Katie Leehasn’t been written yet.
“I love spicy food, so I'm not sure why I have this aversion to wasabi, but I really detest it.”
“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.”
“You can deep-fry anything, and I would eat it.”
“I think friendships, true friendships, morph as our lives change into what we need them to be. I am very lucky to have some really great friends, who have been there for me during my ups and downs.”
“One of my favorite salads is spinach with pickled strawberries.”
“I make green juice daily.”
“Labor Day means grilling outside!”
“I'm all or nothing. I'm either having fresh vegetables, or I'm eating fried fish.”
“My grandpa and I, whenever we would go to Myrtle Beach, we couldn't wait to get there and have fried seafood.”
“I think kitchen real estate is very valuable, so something has to perform multiple functions for me to give it space in my drawers.”
“I use coconut oil in my cooking and as a beauty product. It's great for sauteing and baking and makes the best moisturizer and hair treatment. I'm coconut-oil obsessed!”
“By the end of the winter, I'm always battling too-tight pants. My solution: Eat lean protein, good grains, and veggies.”
“Ground turkey is fantastic in a comforting classic - meatloaf.”
“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.”
“I love cooking except for an annoying step - cleaning up.”
“I never grew up with money, and I never wanted a lot of material things.”
“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 think any man can be won over by being fed my Chicken with Roasted Garlic, Pancetta, and Rosemary.”
“My Breville juicer is one of my can't-live-without appliances in the kitchen.”
“If summer had one defining scent, it'd definitely be the smell of barbecue.”