celebrity chefs

The holidays are always a little hectic, and there's definitely some added pressure for those of us who volunteer to play host for a Hanukkah celebration, Christmas dinner, or New Year's Eve party.

We caught up with entertaining expert Katie Lee as she toasted her role as Clos du Bois wine ambassador in LA, and couldn't resist asking for some advice on how to make throwing a successful seasonal soiree less stressful. Over a wine pairing lunch at the Sunset Tower Hotel, we snagged her tips on everything from whipping up the perfect deviled egg to her favorite unexpected spot for finding party decor — as well as her food trend predictions for 2012. Katie also dished on some of her favorite easy-to-make recipes for cocktails and appetizers and gave us ideas on how to simplify and save money when playing host for friends and family.

YumSugar: You've got so many great recipes for appetizers. What will you be serving at your house this season?
Katie Lee: On Christmas Eve, I’m cooking a really big dinner. I have 20 people coming, so for the appetizers I’m doing more assembly, because I’m focusing on the main course. So, I like to do multiple crostinis. I get a baguette, slice it up, toast it. One that is a big hit is gorgonzola cheese with a dollop of fig jam. It’s excellent. I also will do some fresh ricotta. I pick it up at an Italian specialty store, [and add] really good extra-virgin olive oil and a sprinkle of sea salt. And then, I’ll do just a store-bought olive tapenade on a crostini . . . The one hors d'oeuvre that I always, always make at every party are my deviled eggs. It’s not a party at my house without deviled eggs!

YS: Do you have any tricks to making the perfect deviled egg?
KL: The secret to a good deviled egg is to not do too much to it. I just put mayonnaise and a little bit of yellow mustard in mine. Not Dijon. Yellow mustard — the cheap kind — and then I dress it up with the garnishes. So that’s where I get more creative, and for Christmas Eve or for New Year's, I’ll do a luxury deviled egg. I get some caviar, and it’s a good way serve a bunch of ingredients and stretch it. One small container of caviar can go on 20 deviled eggs, and then you save money on caviar and [don't have to] spend hundreds and hundreds of dollars.

Keep reading to check out the rest of Katie Lee's holiday entertaining tips.

Lee Schrager is the mastermind behind the nation's biggest food events, including the upcoming New York City Wine and Food Festival. Here's what he did on Saturday, Aug. 20.
6:00 a.m.: I was up and ready for the day in East Hampton, waiting for my yoga instructor to begin our morning class. I’ve been doing yoga at the house for the last three Summers with Corey, who is the ex-boyfriend of my regular yoga instructor in Miami. I’ve been coming out to the Hamptons since 1980, when I worked in the cheese department of the first Dean & Deluca on Newton Lane, and used to spend my days at the beach with Edie Beale (of Grey Gardens fame). We've rented this same house for the past six Summers — it’s a gorgeous run-down farm house on a great piece of property, literally three minutes from the center of town.

7:45 a.m.: I headed over to Levain Bakery in Wainscott to pick up some goodies for our house guests. I try and keep away from Levain if possible, as it’s truly addicting. This morning, I waited in line behind Russell Simmons, who literally buys every one of the mini brioche I wanted. I ended up bringing home some scones, blueberry muffins, Nutella-stuffed sourdough rolls and, of course, some walnut chocolate chip cookies for later in the day.

10:00 a.m.: I went over to Bridgehampton for a meeting at the Gilt City Hamptons House regarding the afternoon’s Burger Blood Bath that Ben Leventhal, from NBC Feast, is producing. I am the Chief Lifestyle Advisor for Gilt City and the Hamptons House is a project I proposed months ago, that includes bringing out over 30 of the nation’s top chefs to cook at the house this August. The morning meeting was to discuss set-up, weather back-up plans, sponsorship fulfillment, and registration.

Keep reading to find out whose beach Lee goes to!

Have you ever wondered who is the better chef? Would you rather eat a meal cooked by Rachael Ray or Giada de Laurentiis? Jean-Georges Vongerichten or Eric Ripert? Well, thanks to our new faceoff game, you can stop wondering! As with all the faceoffs, when you play Who's the Better Chef you'll automatically be entered for a chance to win a $500 grand prize! For more details on the prize, check out the official rules. Or just start clicking!