• 00:14

    World Kitchen Holiday Entertaining Radio: Bridgette Reas

    in Food

    “Holiday parties and inappropriate questions go hand in hand. What is it with these events that people feel at liberty to bring up the most personal issues?” Where You Going in That? host Bridgette Reas asks Melissa Leonard. The etiquette guru’s explanation? Alcohol’s to blame! “People drink at parties,” says Melissa. “They feel loose, they feel happy. Plus, they feel like, we’re all friends here. So they’ll often ask, ‘Where are you working?’ Then they’ll say, ‘Oh, you’re still there? Well, ah, you’ve been there for seven years. Is there a promotion in your future?’ In those cases, where someone’s just being nosey, keep your response simple, like, ‘Oh, I love my job. I’m good at what I do. And I’m really happy there.’  Or if they ask, ‘So, when are you going to have kids?’ make it fun. Tell them: “If we decide to have kids, you’ll be the first to know. We’ll invite you to the baby shower!” 

  • 00:17

    World Kitchen Holiday Entertaining Radio: Nikita Harris

    in Food


    Nikita Harris is a catalogue of holiday-entertaining tips, from drinking responsibly to decking the halls for a song. “Make sure your guests have enough to eat. I learned that the hard way. I went out one evening and didn’t have an appetite prior to getting to the party so I didn’t eat. Then I had a couple of drinks and I was really, really ill the next morning. You have to have something in your stomach to absorb the alcohol,” says The VA Housewives host. “Another great tip is, don’t slave away in the kitchen all night. Be organized so once the party starts you can enjoy your guests. What makes or breaks a party is the atmosphere, and it’s up to the hostess to generate good conversation and have good music. Also, holiday decorations don’t have to blow your budget. Poinsettias really brigten up a room, or you can spraypaint branches gold and light a whole bunch of candles. That’s all very inexpensive.”

  • 00:15

    World Kitchen Holiday Entertaining Radio: Nava Atlas

    in Food

    Going vegan this holiday season? No need to fret when planning your festivities! Nava Atlas is here to share her favorite recipes that are free of animal products, yet just as scrumptious as the dishes grandma laid out each November and December. “I have one buffet that’s specifically for this time of year, the author of Vegan Holiday Kitchen tells The Jazzy Vegetarian host Laura Theodore. “It has sweet-and-spice pecans, garlic-and-rosemary roasted mushrooms, kale and carrot strudel, and creamy cracked pepper cheez—which isn’t a dairy cheese; it’s based on raw cashews. It’s an addictive concoction that I don’t even want to be left in the same room with. Also, a hot artichoke and white-bean spread.  And for Hanukkah, I make vegan latkes, which are held together by either cooked oatmeal or cooked keema flakes.  That works just as well as egg.  No one can ever tell the difference.”

  • 00:18

    World Kitchen Holiday Entertaining Radio: Randy Slovacek

    in Food

    Candi Fox and Randy Slovacek you to save money this holiday season, without skimping on the fun or sacrificing tradition. “If you get a gift in a big box wrapped in really nice paper, you can reuse that same paper to wrap a gift you’re giving someone else. You’ll also be helping save the environment, and you’ll save yourself time,” says Randy, co-host of The Candi and Randy Show. “If you go shopping for Christmas cards or decorations that day after Christmas, you can save like 75 percent—for next year.  So it takes some planning, but it’s worth it.  But be sure to remember where you put it,” he adds. “Decorations can also be expsensive. But you can get pine cones throughout the year and spraypaint them gold or silver, put them in a clear vase and add some of those pinpoint Christmas tree lights.  That’s a really cute way of making a room look festive without having to spend hundreds of dollars all around the house.”

  • 00:16

    World Kitchen Holiday Entertaining Radio: Dionna Hurt

    in Food

    Chef Dionna Hurt of Food Network Challenge has a bevy of devilishly delicious holiday desserts on tap that even neophyte cooks can whip up in minutes. “When we all first start cooking, everything seems so new and different. But we don’t all jump right in and become Julia Child,” she tells The Miss Mo Show host Mo Holden. “Sometimes we need to start a little slower. The recipes we’ll discuss today are very user-friendly, with all the ingredients found at your local supermarket.  Like the bread pudding with whiskey sauce. This is a Southern favorite that requires just a handful of ingredients—day-old bread, milk, eggs, sugar, salt, nutmeg, vanilla, cinnamon and raisins.  It’s the kind of holiday dessert you can make ahead of time and freeze if you’re going to a party.  And if you want a non-alcoholic sauce instead of using bourbon, you can substitute a caramel sauce.”

  • 00:05

    World Kitchen Holiday Entertaining Radio: Ernesto Hayes

    in Food

    Chef Ernesto Hayes may be the hardest working man in the holiday-cooking biz, but he doesn’t regret a moment of extra time spent on his confectionary creations. “I did a screamin’ cheesecake at work today. It was a vanilla cheesecake but I added a little lemon to it.  I needed it to be a little more sweet. Where I normally would add a cup and a quarter of sugar, I added a cup and three quarters of sugar. It was awesome,” says the host of D’Vas 2 Radio. "I’ll give you the recipe right now: One and a half pounds of cream cheese. When you go to the store and buy the Philadelphia brand, it’s usually in an eight-ounce block. So you’ll need three of those. Let’m get soft and put them in a mixer, using the paddle attachment. Add one-and-three-quarters cup of sugar and mix it real slow, so there’s no extra air in it.  That way, when you bake it, it’ll rise then fall into a perfect shape, rather than like a souflee.  Then add your eggs one at a time. Once that first egg is totally incorporated, stop the mixer and scrape the bowl and make sure it’s all smooth.  Then add your second egg. And scrape the bowl again.  If you don’t do it this way, you’ll have chunks of cream cheese in your cake.”

  • 00:17

    World Kitchen Holiday Entertaining Radio: Carlton Whisonant

    in Food

    Chef Carlton Whisonant doesn’t kid around when it comes to seasoning during the holiday, ah, season. “This time of year, we need to talk about fresh herbs. Because not only will they enhance your Thanksgiving and Christmas dishes, they have strong medicinal properties,” says the host of The Healing Chef. "So they’ll add excellent aroma and flavor to your cooking, while also making you healthier.  A lot of the herbs that we use all the time—cumin, blue violet, bayleaf, alfalfa, garlic, aloe vera, dill, cilantro, coriander—can be found at a regular grocery store.  And the herbs you keep in your kitchen cabinet in a shaker are fine for ocassional use. But to get the full medicinal and culinary value, you’ve got to use fresh herbs.” 

  • 00:12

    World Kitchen Holiday Entertaining Radio: Marnie Swedberg

    in Food


    Marnie Swedberg is on a mission to make this Thanksgiving and Christmas a joy for those who do the lion’s share of the work. “For women, a lot of the holiday responsibilities fall on our plates to organize and make sure all of this is happening each year. And it’s overwhelming because not only are you expected to do everything you always do, you’re expected to add 20 to 60 additional hours of preparation time,” the author of Marnie's Kitchen Shortcuts: Cut Your Cost, Cut Your Time, Cut the Fat tells The Best People We Know host Deb Scott. “By Christmas Eve, mom is so exhausted she’s not enjoying herself, and she’s not even fun to be around. Often she says things she later wishes she shouldn’t have said, which is tragic because it doesn’t have to be that way. So I’ve put together a Holiday Boot Camp to help us get organized enough to have a peaceful, enjoyable holiday season.”

  • 00:09

    World Kitchen Holiday Entertaining Radio: Kelly Edwards

    in Food

    When it comes to holiday décor, start with the most obvious locations, says Kelly Edwards. “The one place you should always focus on is your front door. Because that’s the first thing that everybody sees, the Design Cookbook: Recipes for a Stylish Home scribe tells MyFixitUpLife hosts Mark and Theresa Clement. “If you have family coming over, and just five minutes to decorate, start with your front door. Put a big wreath on there, add a big red bow around it—you really want to make a statement when they arrive. By the same token, if you have a gorgeous staircase, it may take you a little longer than five minutes, but when people walk in, that, too, is one of the first things they’ll see. Just wrap some garlands or some greenery around it.”

  • 00:13

    World Kitchen Holiday Entertaining Radio: Jill Houk

    in Food

    When it comes to the spookiest holiday of the season, Chef Jill Houk tells it like it is. “Halloween strikes fear in the hearts of most parents, because they realize the kids are going to be walking in with two metric tons of candy,” she tells The Recipe Box host Barbara Howard. Forunately, the author of The Essential Dehydrator: From Dried Mushroom Risotto to Grilled Tuna with Papaya Chutney, More Than 100 Recipes Bursting with Fresh Flavor has a host of tips for frazzled moms and dads looking to maintain nutritional sanity this October 31, including keeping candy-gathering to a minimum, and whipping up healthy treats that are high in fiber and antioxidants.

  • 00:16

    World Kitchen Holiday Entertaining Radio: Christine Kish

    in Food


    Whoever said sodium chloride wasn’t the secret to a specatular holiday bird never traded culinary tips with Christine Kish. “The perfect turkey, in my estimation, can only be achieved by taking the time to brine your turkey in a saltwater bath for a good 24 hours prior to cooking it,” says the host of My Mother’s Secrets. “I know that that might seem like an extra step on an already busy holiday. But it’s well worth the effort because the end result is going to be the most juicy, delicious, succulent turkey you’ve ever had in your life, regardless of how you ultimately prepare it.”

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