@haileecatalano: pasta salad for Mother’s Day 💘

Hailee Catalano

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Region: US

Sunday 10 May 2026 19:46:22 GMT

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Comments

jilliangarofalo :

How do you avoid that giant container of honey crystallizing

2026-05-10 20:24:22

25

rae rae :

Omg is that James Beard Award Nominee Hailee Catalano???

2026-05-11 00:06:54

876

Maaainey :

lip color is stunning!

2026-05-10 19:54:24

525

stringofbeans :

looking extra beautiful today!!! 🥰

2026-05-10 19:57:26

179

teddy via :

you look so snatched and fashionable hailee !

2026-05-11 00:57:12

23

manola🍒🎀🧸🏡🥝🌻🍓 :

Love the outfit Hailee 💗 you look stunning!

2026-05-11 01:02:45

14

kal :

hailee and ditalini go together!!!!

2026-05-10 19:50:03

76

taylorbreece :

Happy Mother’s Day! Gus is one lucky pup 🐶

2026-05-10 21:59:02

11

nadagorda 🇵🇷 :

“Comically large.” 😂💕

2026-05-11 00:33:29

5

LOTS.tounpack :

I made your halibut fines herbes for my mother in law Mother’s Day and everyone was so impressed. She loves capers so I added those to the sauce at the end

2026-05-10 22:18:32

15

Amanda :

Obsessed with this denim top!

2026-05-11 03:22:23

7

pettie :

you look lovely Hailee!

2026-05-10 20:00:57

15

elizabethstanton54 :

I made the salmon from your cookbook for my Mother’s Day dinner and it was a huge hit!!!

2026-05-11 03:13:31

7

jas :

that shirt is so good!!

2026-05-10 21:50:49

9

noa_lipton :

Top is adorable! You look so cute

2026-05-10 19:51:39

7

lara? :

pleaseeeeee where is your whole outfit from!!!

2026-05-10 21:27:10

12

Ashley :

Just an immediate like before I even watch the vid! 🫶🏻

2026-05-10 20:03:41

12

Kelly :

A pasta salad always hits

2026-05-10 21:16:11

0

Katie P :

Gorgeous!

2026-05-12 12:47:10

2

bmick :

what's the difference between chickpeas and garbanzo beans?

2026-05-11 01:36:58

0

barilla :

Only the best for mom! ❤️

2026-05-14 15:30:02

3

bennettmarie :

I approve of the pickle ratio on that burger 🤤

2026-05-11 00:45:51

4

kmac817 :

What brand dish towels do you recommend?

2026-05-13 01:48:01

1

anastasia :

The progression of you saying more and more of all of my favorite things !! Literally 🤯🤤

2026-05-12 01:44:16

3

Macy :

Hailee I am begging you for the recipe for this 😭😭😭

2026-05-11 00:30:46

1

To see more videos from user @haileecatalano, please go to the Tikwm homepage.

Other Videos

Miss Monica’s Slow-Cooked Collard Greens What You’ll Need Greens * 3–4 bunches fresh collard greens * Water, for soaking and blanching * Baking soda, for cleaning Meat — your choice * Pork neck bones * Hog maws * Salt pork * Bacon * Turkey wings * Beef neck bones * Chicken Or make them meatless: Use vegetables such as onion, green and red bell pepper, and carrots for flavor. Seasonings & Flavor * 1 small yellow onion, or ½ of a large onion * ½ green bell pepper * ½ red bell pepper * 1 tablespoon seasoning salt * 1 teaspoon salt, or to taste * 1 teaspoon black pepper * ½ teaspoon apple cider vinegar * Pinch of cayenne pepper * 1 package Lipton onion soup mix OR about 1 cup beef broth — or use both * 1 tablespoon butter * 1 teaspoon sugar Prepare the Greens Before you do anything else, clean your greens. Place the greens in a large container or Sink of water with some baking soda and let them soak. Clean and rinse them thoroughly to remove dirt and grit. Next, blanch the greens for a few minutes, just until they become wilted and limp. Do not put fresh, unblanched greens straight into the freezer. They can become crumbly and break apart. After blanching, let the greens cool enough to handle. Remove the leaves from the thick center stem if you prefer. I like to use the stem, but that’s completely up to you. Stack the leaves flat on top of each other. Roll the stack up, cut down the middle, and then slice across the roll into pieces. Place the prepared greens into freezer bags and freeze them for a day or two. Freezing the blanched greens helps soften them and can reduce the cooking time. But is Not necessary if you have time. Start the Pot Place your meat of choice into a large pot and cover with water. Bring to a boil and let the meat cook for about 20–30 minutes while you’re preparing the greens. Add your yellow onion to the pot. Once your greens have been blanched, cut and frozen, add them to the pot with the meat. Add: * Seasoning salt * Salt, to taste * Black pepper * Apple cider vinegar * Lipton onion soup mix, beef broth, or both * Green and red bell pepper Stir everything together and let those greens cook low and slow. The Secret to the Flavor After the greens have been cooking for about 30–60 minutes, remove the onion and bell pepper from the pot. Take about 1 cup of the cooking liquid — or as much as you need to blend — and add it to the onion and peppers. Blend until smooth. Pour that mixture back into the pot. That’s where all that flavor comes together. Finish the Greens Add: * 1 tablespoon butter * 1 teaspoon sugar * A pinch of cayenne pepper Continue cooking the greens until the meat is tender and falling off the bone. And don’t stop there. Once the meat falls off the bone, let those greens cook at least another 30 minutes. For that good, tender, well-seasoned Southern-style pot of greens, plan on about 2 hours of slow cooking once the greens are in the pot. Keep an eye on your liquid. If too much cooks away, add a little more water or broth. You want enough of that delicious pot liquor for the greens to stay moist and flavorful. One More Thing… Salt is always to your taste. The amount of salt needed can change depending on the meat, seasoning salt, broth or onion soup mix you’re using. Start with less and add more if you need it. And remember: Don’t rush your greens. Good food takes time. Good food takes love. And sometimes the best ingredient in the pot is simply taking your time. “Now you know why I told you in Part 1 — food takes time, and I take my time when I cook.” #cooking #greens #cook #viral #fyp

Miss Monica’s Slow-Cooked Collard Greens What You’ll Need Greens * 3–4 bunches fresh collard greens * Water, for soaking and blanching * Baking soda, for cleaning Meat — your choice * Pork neck bones * Hog maws * Salt pork * Bacon * Turkey wings * Beef neck bones * Chicken Or make them meatless: Use vegetables such as onion, green and red bell pepper, and carrots for flavor. Seasonings & Flavor * 1 small yellow onion, or ½ of a large onion * ½ green bell pepper * ½ red bell pepper * 1 tablespoon seasoning salt * 1 teaspoon salt, or to taste * 1 teaspoon black pepper * ½ teaspoon apple cider vinegar * Pinch of cayenne pepper * 1 package Lipton onion soup mix OR about 1 cup beef broth — or use both * 1 tablespoon butter * 1 teaspoon sugar Prepare the Greens Before you do anything else, clean your greens. Place the greens in a large container or Sink of water with some baking soda and let them soak. Clean and rinse them thoroughly to remove dirt and grit. Next, blanch the greens for a few minutes, just until they become wilted and limp. Do not put fresh, unblanched greens straight into the freezer. They can become crumbly and break apart. After blanching, let the greens cool enough to handle. Remove the leaves from the thick center stem if you prefer. I like to use the stem, but that’s completely up to you. Stack the leaves flat on top of each other. Roll the stack up, cut down the middle, and then slice across the roll into pieces. Place the prepared greens into freezer bags and freeze them for a day or two. Freezing the blanched greens helps soften them and can reduce the cooking time. But is Not necessary if you have time. Start the Pot Place your meat of choice into a large pot and cover with water. Bring to a boil and let the meat cook for about 20–30 minutes while you’re preparing the greens. Add your yellow onion to the pot. Once your greens have been blanched, cut and frozen, add them to the pot with the meat. Add: * Seasoning salt * Salt, to taste * Black pepper * Apple cider vinegar * Lipton onion soup mix, beef broth, or both * Green and red bell pepper Stir everything together and let those greens cook low and slow. The Secret to the Flavor After the greens have been cooking for about 30–60 minutes, remove the onion and bell pepper from the pot. Take about 1 cup of the cooking liquid — or as much as you need to blend — and add it to the onion and peppers. Blend until smooth. Pour that mixture back into the pot. That’s where all that flavor comes together. Finish the Greens Add: * 1 tablespoon butter * 1 teaspoon sugar * A pinch of cayenne pepper Continue cooking the greens until the meat is tender and falling off the bone. And don’t stop there. Once the meat falls off the bone, let those greens cook at least another 30 minutes. For that good, tender, well-seasoned Southern-style pot of greens, plan on about 2 hours of slow cooking once the greens are in the pot. Keep an eye on your liquid. If too much cooks away, add a little more water or broth. You want enough of that delicious pot liquor for the greens to stay moist and flavorful. One More Thing… Salt is always to your taste. The amount of salt needed can change depending on the meat, seasoning salt, broth or onion soup mix you’re using. Start with less and add more if you need it. And remember: Don’t rush your greens. Good food takes time. Good food takes love. And sometimes the best ingredient in the pot is simply taking your time. “Now you know why I told you in Part 1 — food takes time, and I take my time when I cook.” #cooking #greens #cook #viral #fyp

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ليلة 17

Giày thể thao nam #giaythethao #sieunhe #vânreview78

Giày thể thao nam #giaythethao #sieunhe #vânreview78

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