All on the Table with Katie Lee Biegel
Aug 13, 2026 · 41 min · 13 segments
This week I'm back in my Southampton kitchen sharing everything I'm cooking with peak summer produce—zucchini, corn, peaches, and tomatoes—plus all of my tips and recipes for each. I also tell the…
Let's start with zucchini, because zucchini, if you are a gardener, zucchini is so abundant, and you find yourself with so much of it and not knowing what to do.
Somebody told me once who worked at the Today Show that that was their number one search item in Today food, other than chicken, during the summer, was zucchini, because people are always looking for things to do with it.
So the zucchini pasta is inspired by the, the zucchini spaghetti from Lo Scolio, where we went on our honeymoon and we go just about every summer on the Amalfi Coast.
And we were talking about it in June when we were there with Antonia, who is one of the owners, and she was saying, "We don't call it pasta Nyerano," because that's what it's, it's called most everywhere else.
She said, "My grandmother called it spaghetti with zucchini, so that's what we call it." And that's what we call it here at home, too.
So to make my spaghetti zucchini, it's a, a little bit different than theirs, because n- no, [laughs] no one will ever top theirs.
But they're also frying the zucchini and taking other steps, and I like to keep mine as- uncomplicated as possible.
So I have a mandoline, and I just thinly slice that zucchini on the mandoline.
[laughs] I was doing a segment once many years ago on the Early Show and making zucchini carpaccio, which is another thing that I love to do.
You slice the zucchini thinly on the mandoline, and then you spread it out onto a platter really pretty, kinda layer it over itself, and then squeeze a little lemon juice on it, a little bit of fresh mint scattered over the top, some shaved Parmesan.
And I gave Harry Smith, the anchor, the mandoline, and he sliced the tip of his finger off immediately.
And I thought, "Do I just keep making my salad?" And I just kept making my salad, and he stepped off and went to the hospital, and Eric Hill stepped in and finished the segment.
It wasn't a bad cut, but I thought, "Man, I need to take my own advice." I never cut myself.
This is the second time now I've cut myself in the last, like, three months.
Let's start with zucchini, because zucchini, if you are a gardener, zucchini is so abundant, and you find yourself with so much of it and not knowing what to do.
Somebody told me once who worked at the Today Show that that was their number one search item in Today food, other than chicken, during the summer, was zucchini, because people are always looking for things to do with it.
So the zucchini pasta is inspired by the, the zucchini spaghetti from Lo Scolio, where we went on our honeymoon and we go just about every summer on the Amalfi Coast.
And we were talking about it in June when we were there with Antonia, who is one of the owners, and she was saying, "We don't call it pasta Nyerano," because that's what it's, it's called most everywhere else.
She said, "My grandmother called it spaghetti with zucchini, so that's what we call it." And that's what we call it here at home, too.
So to make my spaghetti zucchini, it's a, a little bit different than theirs, because n- no, [laughs] no one will ever top theirs.
But they're also frying the zucchini and taking other steps, and I like to keep mine as- uncomplicated as possible.
So I have a mandoline, and I just thinly slice that zucchini on the mandoline.
[laughs] I was doing a segment once many years ago on the Early Show and making zucchini carpaccio, which is another thing that I love to do.
You slice the zucchini thinly on the mandoline, and then you spread it out onto a platter really pretty, kinda layer it over itself, and then squeeze a little lemon juice on it, a little bit of fresh mint scattered over the top, some shaved Parmesan.
And I gave Harry Smith, the anchor, the mandoline, and he sliced the tip of his finger off immediately.
And I thought, "Do I just keep making my salad?" And I just kept making my salad, and he stepped off and went to the hospital, and Eric Hill stepped in and finished the segment.
It wasn't a bad cut, but I thought, "Man, I need to take my own advice." I never cut myself.
This is the second time now I've cut myself in the last, like, three months.
The rest of this transcript — segmented and speaker-labeled, so you land on the exact moment something was said
Search every transcript — by keyword, by phrase, or by meaning, across every show Radar indexes
Trends — what is surging across podcasts, measured against its own baseline
Alerts — when a name you follow appears in a newly indexed episode
No account is needed to search Radar.
