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Spike Mendelsohn's unique holiday recipes

Spike Mendelsohn's tips & recipesHow is life after Top Chef?

Celebrity chef Spike Mendelsohn talks cooking, holidays, life after Top Chef and more. Find out what he's been up to since becoming a fan favorite.

You probably remember Spike Mendelsohn from Top Chef, but he's been very busy since his season 4 appearance. You can now find him starring in Bravo's Life After Top Chef. He was a recent competitor on Food Network's Next Iron Chef.

And if multiple television shows aren't enough, he's also opening a new restaurant, Bearnaise, in Washington D.C. Still, Spike had time to talk to us about all this and more, sharing some holiday cooking advice and a few one-of-a-kind recipes, featuring Captain Morgan Rum that are sure to impress your holiday guests.

SheKnows: How is life different after Top Chef? What's changed?

Spike Mendelsohn: Life after Top Chef has been a complete turnaround for me. Before I went on the show, I was cooking in a New York City kitchen, running from one restaurant to the next. Going on the show gave me the opportunity to gain some notoriety and be able to have some marketing with my name. It opened the gates to so many opportunities. Now I own my own restaurants, and I'm opening a new one soon. I get to travel the world, participate in food festivals and do all sorts of charity events. It truly made my career, and when you're presented with an opportunity, you just have to take it and run with it. Top Chef gave me that opportunity, not only for me, but for everyone around me. It helped support my entire family, my friends. It's something truly unique.

SK: When you're busy filming, what do you miss most about being in the restaurant?"I come from a classic French background, where the importance of really delicious sauces is at the forefront of food."

SM: When I'm busy filming, I miss yelling at people in the kitchen (laughs). I miss the hustle, the rush of service and burning myself and having to put food out on time. Being on the line is an adrenaline rush and is something you wouldn't understand unless you were a chef. That's part of the reason why I'm opening a new restaurant. It allows me to be in the kitchen a lot more, as opposed to the fast casual restaurants I've been doing. I've been in the kitchen since I was 13 years old, so having a break these past three years from the everyday kitchen life has been really unique and a great learning experience. I've gotten to learn the business a lot more and how to build a restaurant. I enjoy both sides now.

SK: What is the concept for Bearnaise?

SM: Bearnaise is a classical steak frites restaurant out of Paris. It's a prix fixe menu that really takes the essence of a Parisian-style steak frites restaurant and replicates it in the United States. We're changing it up a little bit to provide more options and do a couple different things, but for the most part it's going to stay pretty classic. For instance, we're going to have French onion soup, classic walnut salad, different types of steak frites with all sorts of sauces. It'll be a steak frites place with my take on it, so I'm pretty excited about it.

SK: What tips would you give home cooks for making holiday dinners less stressful?

SM: My biggest tip is that you don't have to do it all by yourself. Ask your guests to bring something to eliminate some of the items off your prep list. If you want a sweet potato casserole or some mashed potatoes, ask someone to make it and bring it with them. I think that makes it a little more interactive and fun too, when people get to bring their sides and their sauces. Also, don't wait until the last minute to prep everything. Think about leftovers and how great those taste. Making things a day or two ahead always helps, and that food will only get better with time. Throw the stuffing together the day before and have it already made, so when you wake up in the morning you can just reheat it.

SK: What are your favorite holiday dishes to prepare?

SM: My favorite holiday dish to prepare is stuffing. I think they're so delicious, and I also love to make sauces. I'm known for my holiday sauces, like the gravy, red wine sauces and reductions. I come from a classic French background, where the importance of really delicious sauces is at the forefront of food.

Find out how to make holiday entertaining easy from Katie Lee >>Up next: Spike Mendelsohn's recipes with Captain Morgan Spiced Rums >>

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3 Unique kale recipes

Love Your GreensDon't snub the greens. Kale is cheap and readily available all year long. These three simple recipes will show you how to take advantage of everything it has to offer.

It's time to step away from the sweets and say hello to your greens! Kale is jam packed with healthy nutrients, super simple to make and can be made in a variety of ways. This little leafy green is something you should be keeping in your kitchen at all times!

First up we have an Asian play on sauteed kale. It's a combination of sesame, orange, ginger and garlic. If you're looking for a flavorful side dish this is one recipe to remember!

Sesame citrus sauteed kale

Yields about 2 cups (it will all depend on how much your kale cooks down)

Ingredients:1 pound kale3 teaspoons sesame oil1 clove garlic (minced)1 teaspoon grated fresh gingerZest from 1/2 clementineJuice from one clementineSalt and pepper to taste2 teaspoons toasted white sesame seedsDirections:

Separate the leaves of the kale from the stem. Wash thoroughly (kale can be sandy) and dry in a salad spinner.Heat sesame oil in a large skillet over medium heat. Once warm, add in minced garlic and grated ginger. Cook for about 30 seconds until the garlic starts to get fragrant.Add in zest, clementine juice and kale. Toss kale to get covered and cover with a lid.Cook for about 3 minutes, take the lid off and start turning the kale in the pan, making sure it is cooking evenly.Once it is soft, sprinkle with a little salt, pepper and toasted sesame seeds. Serve right away.

Next up, we have taken this classic green vegetable and paired it with garlic and red onion. It's simple and perfect alongside roasted chicken or even mixed with pasta.

Sauteed kale with garlic and red onion recipe

Yields about 2 cups (it will all depend on how much your kale cooks down)

Ingredients:1 pound kale1-1/2 tablespoons olive oil1 small red onion  (thinly sliced)2 cloves garlic (minced)1 tablespoon fresh lemon juiceDirections:

Separate the leaves of the kale from the stem. Wash thoroughly (kale can be sandy) and dry in a salad spinner.Heat the olive oil in a large skillet over medium heat. Once the oil is hot add red onion. Cook for 2 minutes and then add in garlic. Let cook for a few minutes, careful not to burn the garlic. If the oil is too hot, turn it down to low.Add in kale and toss to cover the kale in oil, garlic and red onion. Cover and let kale wilt. Take off cover and saute and stir until all kale is wilted and cooked through.Near the end of cooking, season with salt and pepper and add in lemon juice. Give it a quick toss to combine and serve hot.

Lastly we have a simple kale dish that is sure to make everyone happy. It takes this delicious green and pairs it with pancetta (or you could use bacon) and apple cider. It's the perfect fall side dish!

Sauteed kale with pancetta and apple cider recipe

Yields about 2 cups (it will all depend on how much your kale cooks down)

Ingredients:1 pound kale1 tablespoon olive oil1/4 pound pancetta (diced)1 small tart apple (diced)1 tablespoon apple ciderDirections:

Separate the leaves of the kale from the stem. Wash thoroughly (kale can be sandy) and dry in a salad spinner.Heat the olive oil over medium heat and add in pancetta. Cook for 3 minutes until it's starting to crisp. Add in apples and cook till they start to soften.Add in kale and apple cider. Cover and let steam until it starts to wilt. Take off the lid and saute till it's all cooked equally. Season with salt and pepper and serve warm.

More kale recipes

Raw kale and grapefruit salad recipe
Spaghetti with sausage and kale recipe
Grilled kale and pancetta risotto recipe

No-bake hummus pizza recipe

healthy no-bake pizza

A delicious Mediterranean spin on pizza! Pita bread or flat bread is topped with flavored hummus,  then fresh crisp veggies are added, making this pizza guilt free and figure friendly. The added bonus? It’s a no-bake recipe, making it light, cool and refreshing for the summer.

No-bake hummus pizza recipe

Yields 4 servings

Ingredients: 4 pita breads or 2 large flat breads1 (8 ounce) container of your favorite hummus1 cup cherry tomatoes, halved1/2 cup red onions, minced1/2 cup kalamata olives, pitted and sliced (you can also substitute black olives)1 English cucumber, diced1 avocado, pitted and dicedFresh feta cheese, parsley, oregano or basil as garnish (optional)Directions:

Spread the hummus evenly over the four pitas or two large flat breadsOn each of the pitas/flatbreads begin layering all of the veggies, one by one, until they are all assembled.Top with feta cheese and fresh herbs. Serve immediately.

More no bake recipes

No-bake brownie batter cheesecakes
No-bake granola
No-cook summer meals

Chicken noodle soup in a bread bowl

Winter warm-ups

Chicken noodle soup is the perfect cold weather meal. Serve it in fresh bread bowls for a fun twist.

Feeling a little under the weather? It's nothing that a big bowl of classic chicken noodle soup can't help. Make this version even easier by using store-bought rotisserie chicken.

Chicken noodle soup in a bread bowl recipe

Serves 4

Ingredients:

For the chicken:

2 teaspoons olive oil1 pound boneless, skinless chicken breasts1/4 teaspoon salt1/4 teaspoon black pepper

For the soup:

2 teaspoons olive oil1 medium yellow onion, chopped2 cloves garlic, minced2 carrots, chopped3 celery stalks, chopped1 teaspoon dried parsley1 teaspoon dried thyme1/2 teaspoon dried sage1/2 teaspoon dried oregano2 bay leaves8 cups chicken stock8 ounces egg noodles4 small bread boulesSaltPepperDirections:

For the chicken:

Preheat the oven to 400 degrees F.Brush the chicken breasts with olive oil and season with salt and pepper. Place on a nonstick rimmed baking sheet and roast in the oven for about 20 minutes, until the chicken is cooked through.Remove from the oven, cool for 10 minutes, and shred with two forks. Reserve.

For the soup:

Heat the olive oil in a large Dutch oven and add the onion, garlic, celery and carrots. Season with salt and pepper and cook until vegetables begin to soften. Add the parsley, thyme, sage, oregano and bay leaves. Cook for another 7-8 minutes until the veggies are very tender. Pour in the stock and bring to a simmer. Simmer for 10 minutes.Add the egg noodles and continue to simmer until they are cooked through. Add the shredded chicken. Remove the bay leaves. Season with salt and pepper to taste.Cut off the tops of the bread boules and hollow out the insides. Ladle soup into bread bowls and serve immediately.

More Daily Flavor

Buffalo chicken soup with orzo
Chicken tortilla soup
Quick chicken Marsala

Creamsicle cupcakes in a jar

Treats On The Go!Orange creamsicle cupcakes made inside Mason jars. It's a treat on the go!

How great is a cupcake on the go?! These fun little cupcakes are full of flavor and can be easily given out as gifts or a fun birthday favor. The flavor is reminiscent of the classic summer frozen creamsicle treat. It has a hint of orange and a slight vanilla flavor. If you do not have any Mason jars, you can simply use cupcake liners instead.

Orange creamsicle cupcake recipe

Yields 24 cupcakes

Ingredients:1 box yellow cake mix1/2 cup water1/2 cup orange juice1 teaspoon orange zest3 eggs3 drops orange food coloring24 four-ounce Mason jars (or cupcake liners)Directions:Preheat oven to 350 degrees F.Add all ingredients to a large mixing bowl and mix until completely blended, about three minutes.Fill Mason jars or liners about one-half full. Cook for 20 minutes until a toothpick, tested in the center, comes out clean.Top with vanilla orange frosting.If cooked in a Mason jar set them on a cookie sheet before putting them in the oven. If giving away as gifts, top with lids.Vanilla orange frosting recipe

Yields 1 cup frosting

Ingredients:2 cups powdered sugar2 tablespoons softened butter2 tablespoons half-and-half1/2 teaspoon vanilla extract1 teaspoon orange zestDirections:

Add to a mixing bowl and using an electric mixer blend together until fluffy.

More cupcake recipes

Snow White's apple cupcake
Mini strawberry lemonade cupcake
Tie-dye cupcake

Tips for planning the perfect block party menu

Stay organized with help from the web

The biggest challenge to a block party menu is organization. Who's bringing what? For how many? Take a breather and follow these tips for easy summer party planning with a little help from some familiar web services.

Planning a block party can be daunting. Perhaps one of the most challenging parts is feeding the hungry crowd. How do you make sure there's enough food for all and that everything (including incidentals) is taken care of? How about a little help from an online sharing service like Clipboard or Pinterest?

Organizing the menu

You may be tempted to just ask everyone to bring their favorite foods, but remember that means that you'll have a lot of disjointed dishes, and you could easily end up with six potato salads and no veggies.

Set up a board on Clipboard or Pinterest just for your party planning and invite one member of each household to join. While Pinterest works for this, we prefer Clipboard because it has a few features that make it especially useful for party planning (like tagging, the ability to @-reply to bring a note to someone's attention and the ability to create notes without special clips from the web).

Have a single small committee decide on the menu or theme. For example, if you decide to do barbecue, you'll want one or two people in charge of the main dish and everyone else in charge of extras. Either assign each household a dish to bring or ask them to submit ideas by pinning or clipping them to the main board. Then everyone can see at a glance if there's a duplicate and those things can be worked out in advance.

Once the menu is set, make sure you keep people informed of how many people they'll need to serve and other information they'll need. For example, if someone is supposed to bring baked beans, add a note to their clip letting them know how many people they're serving, what serving utensils to bring, if any, and whether they should bring optional add-ins (like cheese, green onions, etc.).

Make it easy! Try our block party grilling menu

Drinks A variety of sodas (make sure you have diet and caffeine-free options and lemon-lime for the kids)Mocktails for the kidsWatermelon & jalapeño margaritasPlenty of waterA variety of beer (we recommend asking guests to BYOB)Appetizers Grilled stuffed jalapeños with fresh cilantro lime sauceAdorably cheesy animal appetizersVodka-infused tomatoes with dipping salts (Vegetarian, vegan if made with Imperial brand or other vegan-approved sugar)Crackers and several cheese spreadsVegetable platterEntrees Mexican-spiced baby back ribs with chipotle honey glazeFavorite burger recipes from football legendsQuinoa veggie burger (Vegetarian, vegan if egg white substitute is used; make sure they aren't cooked on the same grill as meat)Sides Honey barbecue beans with applewood smoked baconGrilled sweet potato and mango salad (Vegetarian, vegan if made with Imperial brand or other vegan-approved sugar) French friesGrilled vegetables (Vegan if not grilled using animal fat)Homestyle coleslaw (Vegetarian, vegan if made using mayonnaise substitute)Cactus fries with avocado dipping sauce (Vegetarian, vegan if made using vegan sour cream and mayonnaise substitutes)Desserts S'mores dessert pizzaPiñata cookiesVegan coconut chocolate puddingCake batter browniesStore-bought candy and fruit (watermelon is always popular)Other important stuff

The menu isn't the only thing people need to know about, though. Use the notes feature to add party details, like the time and date, where they should bring the food and any other important info.

It's also helpful to post a note or link containing food safety tips (how to keep it warm or cold, etc.). Basically, it's helpful to have a central location with details that apply to everyone.

And don't forget the utensils and plates! Make sure someone's in charge of bringing the right kind of plates (for barbecue or messy food, you'll need heavy-duty plates, preferably with dividers), spoons, forks, serving utensils, cups (do you need special glasses for a cocktail?), drinks (especially plenty of water) and napkins. If you want these things to match, make sure you post and assign the exact type or color you need.

You should also suggest special disposable containers guests can buy for their dishes instead of bringing their own. You may also need ice, ice chests, tables, chairs and other incidentals. If you can't find it online, you can post a note and assign it.

tip

Don't forget to send a reminder about a week before the event. Even if you can set up emails to for notifications when things on your board change, one last reminder helps ensure no one misses something important.

More on block party planning

10 Tips to organize an outstanding block party
Bring back the block party: 3 Creative themes you have to try
How to plan a holiday block party

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