Kayleigh Van Vliet Baig
Kayleigh is a sous chef at the Meadow Club in Southampton. A Riverhead native, she is married and the mother of a daughter born in December 2016. Email Kayleigh
An unexpected southern-fried favorite
Pickle, pickle, pickle. Love 'em and everything about 'em. But fried pickles? Really? Yes, indeed. Learn how to make this southern-fried favorite.
Classic buttermilk biscuits: simple and delicious
Delicious and versatile, classic buttermilk biscuits can be served up sweet or savory and they're simple to make.
A berry, berry, berry good pie
Triple berry pie: blueberries, strawberries and raspberries create the perfect fruity filling for this delicious summer pie.
In the Kitchen: Seared scallops with garlic pasta
This sea scallop with garlic pasta will get your mouth watering and put your endorphins into overdrive. Prepare to feel euphoric.
Because imitation really is the highest form of flattery
I’ll be the first to admit that, if given the opportunity or the choice, I like going out to eat. I work in a kitchen for a living and I don’t always want to create a meal when I get home.
A snack to cry for: Caramelized onion dip and homemade potato chips
If you’re having special guests or heading to a party where you’re looking to 'wow' your host, this is the snack for you. Be prepared to shed a few tears, but this dip is worth it.
Ready for the summer zucchini blitz?
This week, Kayleigh shares a family favorite recipe for the incredibly versatile summer zucchini.
As the Italians say, you are what you eat
Lesson learned during a trip to Italy: Freshness counts, more than anything else.
Who says coloring is just for shells? Meet the pickled deviled egg
In the kitchen with Kayleigh this week: fun transforming a plain old white egg into something beautiful, bright and tasty.
For the perfect pasta, practice makes perfect
Making the perfect homemade pasta is a skill that requires patience and practice — but it's more than worth the effort. In the Kitchen with Kayleigh this week.
