Katie Lee Biegel - Its Not Complicated: Simple Recipes for Every Day

FOR RYAN. A lifetime of memorable meals with our family is to come.

CHAPTER ONE
COCKTAILS AND NIBBLES

CHAPTER TWO
SALADS AND SOUPS

CHAPTER THREE
ENTRES

CHAPTER FOUR
SIDES

CHAPTER FIVE
DESSERTS

CHAPTER SIX
BREAKFASTS AND BRUNCHES

The title of this cookbook is a nod to one of my favorite films, Its Complicated, by my all-time favorite director, Nancy Meyers. The worlds that she creates in her movies are comforting in every sense. Her set design alone is a feast for the eyessoothing shades of neutrals and whites, crisp-clean kitchens, effortless-looking dinner tables filled with platters of food. I always say I wish I could live in one of her movies. (Hence me in a cream turtleneck la Diane Keaton in Somethings Gotta Give, making spaghetti with clams, in a beach house in the Hamptons.)

Since real life is a lot messier, especially given the state of the world, I try to focus on the good stuff, which is generally the least complicated: My month-old daughters chunky cheeks, the fall air, walks with our little dog, Gus, a new season of The Bachelor, and a really good meal with my husband.

Food is how I like to show love, how I take care of people, and how I can make my small corner of the world into a warm, comforting space. To me, there is nothing better than a perfectly roasted chicken, a steak simply seasoned with coarse salt and pepper, or a chocolate chip cookie, hot out of the oven. These recipes are not the trendiest or the most Instagram-ready, but they are truly my favorites, the simple ones I turn to over and over, and the ones I hope will become your own.

Much love,

October 9, 2020

______

YIELD

1 serving

TOTAL TIME

5 minutes

I havent really been a gin drinker since I was in college (may or may not have had too much one night), but one of Ryans favorite drinks is the gin and tonic. I just cant do it, so when he gets out the tonic, I use silver tequila instead of gin. I really like the tequila with the bitter flavor of the tonic, and the lime just makes me think margarita (which is my number-one drink).

2 ounces (60 ml) chilled silver tequila

3 ounces (90 ml) chilled tonic water

Lime slices

Fill a rocks glass with ice. Add the tequila and tonic and stir. Garnish with the lime slices and serve immediately.

Sgroppino,
Fig and Pepita Goat Cheese Log,
Prosciutto Crisps,
Lillet Fizz,
Amalfi Spritz,
Crab Toast,

Amalfi Spritz

YIELD

1 serving

TOTAL TIME

5 minutes

I have a deep affinity for the Amalfi Coast. Its heaven on earth, as far as Im concerned. My drink of choice is usually an Aperol Spritz, but a few summers ago, while on an excursion to Ravello, I had a spritz made of elderflower liqueur, prosecco, and seltzer. It was garnished with edible flowers, and lemon and cucumber slices. It was almost too pretty to drink. Almost.

1 ounce (30 ml) elderflower liqueur, such as St-Germain

3 ounces (90 ml) prosecco

2 ounces (60 ml) seltzer

Lemon slice

Cucumber slice

Fresh mint sprig

Edible flowers

Fill a wineglass with ice. Pour the liqueur over the ice, then top with the prosecco and seltzer. Serve with a slice of lemon, a slice of cucumber, a sprig of mint, and a sprinkling of edible flowers.

Lillet Fizz

YIELD

1 serving

TOTAL TIME

5 minutes

Cool off on a warm summer evening with this Lillet fizz. I first had Lillet when a friend introduced me to it and I immediately bought several bottles of the fruity, slightly sweet, citrusy French apritif. It can be used in cocktails but I really like it just with seltzer. I use frozen grapes instead of ice so that it doesnt get diluted and its a bit more festive.

2 ounces (60 ml) Lillet, chilled

2 ounces (60 ml) seltzer, chilled

5 or 6 frozen grapes

Pour the Lillet and seltzer into a chilled wineglass. Add the frozen grapes. Serve immediately.

Iced Peach Bourbon Lemonade Tea,
Herbed Cheese with Crostini and Radishes,
Pumpkin Hummus,
Cosmo Americano,
Celery with Cream Cheese and Everything Bagel Seasoning,

Iced Peach Bourbon Lemonade Tea

YIELD

4 to 6 servings

TOTAL TIME

10 minutes

Ryan and I spent the first year of our marriage living in Santa Monica. In the nearby neighborhood of Pacific Palisades, a new movie theater openedand let me tell you, it was fancy. You could hit a button at your seat and a server came with all sorts of food and beverage options. When my dad came to visit, we took him to see Captain America. He ordered a peach bourbon lemonade and it was dee-lic-ious. We went home and got to mixing up our own version. Its a warm-weather staple at our house now.

6 black tea bags

1 cup (200 g) sugar

4 cups (215 g) ice

2 cups (480 ml) lemonade

1 cup (240 ml) bourbon

cup (120 ml) peach schnapps

Peach slices

Fresh mint sprigs

Bring 4 cups (960 ml) water to a simmer over high heat. Turn off the heat and add the tea bags. Let steep for 3 to 5 minutes. Remove the tea bags and stir the sugar into the hot tea until it is dissolved. Pour the warm tea into a pitcher filled with the ice. Stir until the tea is cooled and the ice is melted. Add the lemonade, bourbon, and schnapps. Stir and pour over ice to serve and garnish each drink with peach slices and a sprig of fresh mint.

Cosmo Americano

YIELD

1 serving

TOTAL TIME

5 minutes

When is the last time you had a Cosmo? Has it been a while? Ill forever associate that drink with Sex and the City. Im all for putting a spin on a classic and I am really into bitters at the moment. If you havent tried Cocchi Americano, I suggest picking up a bottle. Its both sweet and bitter, citrusy, with a touch of spice. You can use it to make a spritz, or try adding an ounce to a Cosmo to get all of your guests asking, Why is this