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#MAKEITHAPPEN

Katie Lee Beigel, TV Host & Author

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Ask Katie Lee Beigel what got her started and she will tell you, as she told us, “My grandma was the greatest cook in the world.” As a cookbook author and TV personality, Beigel has a culinary career that has taken her jet-setting across the globe, but today, she would much rather keep life, and her recipes, simple. Perhaps it’s an ode to her grandmother and tight-knit family upbringing, or perhaps it’s because she is now a mother herself, but either way, she’s living by one principle: Things don’t need to be complicated to be good. And that’s exactly what you’ll find in her latest book, aptly titled, It’s Not Complicated: Simple Recipes for Every Day,, which includes everything from the perfect pasta to an easy iron skillet soufflé. Here, The Kitchen co-host reveals how she makes it all happen (there’s lots of coffee involved) and shares a recipe just in time for Thanksgiving.

Katie Lee Biegal in the Melnar dress

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My Hustle

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My hustle…
Learning the balance of taking care of my daughter, working, and taking care of myself.

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What got me started…
My grandma was the greatest cook in the world.

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What clears my head…
I love to watch TV and veg out.

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When in doubt, I…
Just go for it.

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Greatest challenge—and how I overcame it…
Getting pregnant. We did multiple rounds of IVF and, eventually, it worked.

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how i make it happen

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3 morning musts…
Coffee, coffee, oh, did I mention coffee? I need plenty of morning snuggles from my baby and a power walk with her in the stroller.

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3 life hacks…
I have a giant refillable water bottle that I always have with me, Obé Fitness, and a blow dryer-brush combo.

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3 secret work weapons...
I am old school and keep a big calendar on the kitchen table to reference. I’m on my feet cooking all day, so I need really comfortable shoes for support and I am currently obsessed with my new On sneakers. Since I have to recipe test so much, grocery delivery is my best friend.

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Personal talisman…
My Iris necklace.

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Best advice received…
You’re not special.

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my recharge

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What I'm reading/listening to/binging…
Reading The Guest List, listening to Sesame Street on Pandora, and binging Ted Lasso.

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Beauty/self-care must-haves…
I use Biossance face oils and I color my own hair with Revlon Colorsilk.

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Favorite thing to do…
Anything and everything with my baby.

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Favorite thing to make…
Pasta

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One mover and shaker I admire…
Ina Garten. She is the queen.

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Shop the Look

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SHOP NOW, clockwise from top left:

Melnar Dress

Cassie Coat

Nyomi Boots

Bouclé Scarf

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Recipe: Thanksgiving Pot Pie

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Recipe and photograph courtesy of The Food Network

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Servies 8 to 10

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Ingredients

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5 tablespoons all-purpose flour, plus additional for dusting
1 sheet frozen puff pastry, thawed
Nonstick cooking spray, for the baking dish
5 tablespoons unsalted butter
2 celery stalks, thinly sliced
1 medium yellow onion, diced
1 rotisserie turkey breast, shredded (about 4 cups)
4 cups low-sodium chicken or turkey broth
1 cup half-and-half
1 cup shredded Brussels sprouts
1 cup stuffing mix
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup whole cranberry sauce
1 large egg, whisked

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Directions

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Line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry with a floured rolling pin to 9 by 13 inches. Transfer to the lined baking sheet, cover with plastic wrap and refrigerate while preparing the pie filling.

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Preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray.

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Melt the butter in a large skillet over medium heat. Add the celery and onions and cook, stirring occasionally, for about 5 minutes. Stir in the flour and cook 2 minutes more. Add the turkey, broth, half-and-half, Brussels sprouts, stuffing mix, salt and pepper and stir to combine. Cook until the sauce begins to thicken, 5 to 7 minutes. Remove from the heat.

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Transfer the mixture to the prepared baking dish. Use a tablespoon to drop the cranberry sauce randomly over the mixture. Top with the puff pastry dough. Use a pastry brush to evenly coat the puff pastry with the egg. Using a paring knife, cut a few small vents in the center of the pie.

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Bake until the puff pastry is golden brown, about 45 minutes. Let stand 5 minutes before cutting.

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