Katie Lee

Green Zebras are heirloom tomatoes with a striped pattern; they are sweet like red tomatoes but give this gazpacho a lovely jade hue. To make the chilled soup extra tangy, use tomatillos or unripe red tomatoes instead of Green Zebras. More Tomato Recipes
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To complement Long Island wines, Katie Lee turns to a classic Long Island ingredient, duck. She coats the meat with her favorite spice rub—a blend of coriander, chile powder and cumin—then cooks it on the grill until the skin gets crispy.Plus: F&W's Grilling Guide More Poultry Recipes
"My great-grandmother won so many blue ribbons with this cake," Katie Lee says. "I love to serve it with peaches, because the cake sops up the juices so nicely." It's tough to imagine beating the 16 egg whites by hand, as Pearl used to do...until the day this recipe won her a KitchenAid stand mixer. More Incredible Cakes
Deviled-Egg Spread
Rating: Unrated
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"I can't have a party without deviled eggs," says Katie Lee, whose cooking often reflects her Southern roots (she was born in West Virginia). Here, she deconstructs the retro hors d'oeuvre, blending hard-boiled eggs with mustard and mayonnaise so it's more like an egg salad that she can spread on toasts. "Simplicity is key," she says. "To me, it's more about tasting the egg than anything else." More Quick Appetizers
"I grow zucchini and end up with so much of it," says Katie Lee. "Zucchini with lemon and mint is one of my favorite combos." Halved baby zucchini are pleasantly crisp-tender when sautéed, but the dish is equally delicious made with "adult" zucchini. More Vegetable Dishes