now i have sugar all over my g lips. >> do this slow. >> good. >> that a s the worst reaction i've ever seen! >> what about this one? >> i'm not eating the part zach ate. i'll get another one. >> can i get a makeup artist? i have sugar all over my lips because of hoda. >> let me describe it. it's buttery, warm, sweet, caramel. just soaked in butter. >> i didn't taste any of that stuff. >> because you didn't bite it. you nibbled the edge. >> because it was -- >> "i don't like to bite things." that's what you said. i've never heard such a thing. [ laughter ] what does that even mean? >> i like to bite baby toes but not sugar things. >> you don't like the bite things? anyway, please continue. [ laughter ] >> for ice cream, chocolate was the number one favorite followed

by cookies and cream, vanilla and cookie doug. >> that is so delicious i can't function. >> does anyone else want to try it? come on, sal. just come over here. i just don't see it, hoda, i'm sorry. >> here, here. >> don't tell him where to bite. >> here, just use our card. >> do you have a better side. the one where the whole -- >> it really is. on three, together. one -- no, that hole. >> stop talking about holes. >> take a big bite. unlady like. big. makeup, please. >> oh, my god! >> oh, no, joanne, you're such a brown noser. >> sal? you know? >> it's -- it's big. >> it's really delicious. >> key lime pie, sal. talk to mama. >> i love that one! [ laughter ] >> you know where sal's allegiance is, it's clear. i gave him the lead role in our

musical and he's never forgotten it. >> you've got to reline the lips, everything, annette. it's a disaster. >> while annette is doing that, maybe we should move on to topic one. >> thank you, sweetheart. >> one of our favorite moments, annette, was when ben ford, harrison ford's son, joined us and he pulled out -- >> what did he pull out? >> how long does that take? >> i don't know. >> he pulled out a great cooking utensil. >> oh, yeah. >> take a look. >> marinate these for about an hour per pound. a -- before we put this into the >> that meat looks awesome. awesome. >> it does and this will create a nice caramelization on the outside and match up really >> i think i might have stir that. >> you think so? >> yeah, hold on. >> oh, i don't believe it. here we go.

>> oh, my goodness. you. >> all right, let's put that [ laughter ] >> he's probably so sick -- >> how could you be sick of a -- >> tell me you're not sick of ." >> i never would be. i can't wait. >> will you be there on the first -- you are? >> oh, yeah. i won't be in line like in a tent or anything. but i'll be there. >> you know people. >> yeah, exactly. >> you've got connections. >> the dagon sugar is every because of her. >> were you not paying attention to our clip! ? >> he's a doll. >> by the way, the "star wars" movie open this is december, the new one, in case you're wonder wondering. now, there are people who come late to meals but these are the worst kinds of late from time.com. the pre-liar. they text you when they're still in their house blow drying their hair "almost there." they're not almost there. >> you know they're not even out the door.

>> how about the post liar. they arrive late andow blame traffic. they go, edh, my god, traffic was horrible on the i-10." >> but everybody else was able to get there on time. the manic procrastinator. i have one of these. they show up breathless thinking their lateness is adorable and funny. this one i don't like. >> the interrupter. they're late and bust in "you're not going to believe what happened" because they want everything to dead stop because ey have arrived. >> it's about them. overcompensator. they send you a paragraph long late. incompetent. >> those are the people in have lived in the same house 230r years and st. pete hut is in the same place and they can't figure out how how long it takes to get from their house. >> i think i told you this a long time ago, i had a friend when i was growing up in grade school and everyday saturday my

daddy would take my girlfriends and i into anapolis so we could shop and look at the midshipmen and every single saturday she was late and we'd wait for her an td my daddy, wise as she was, said "you know how she'll never be late again" he said "we leave without her." we left without her and she was never late again. you don't enable people like that. say "life goes on and your time is not more important than our ti vme is." >> exactly. would you like another bite? >> no, thank you. >> the s thmell in the kitchen is making us very hungry. >> my name is alex and i'm your server. >> what's on the menu? >> we have crepes with ricotta. >> say it again. >> crepes with ricotta. aes brazilian appetizer, a wonderful salad and i promise we have not forgotten about dessert. >> don't say brazilian. ever. >> h say it again.

brazilian, crepe, ricotta. brazilian! >> we're going to figure out what to order. find something sweet and savory. >> like curtis stone? >> now you're talkin >> one order of curtis coming up right after this. you exercise. you choose the salad. occasionally. but staying well - physically, financially, emotionally - its hard on your own. d so cigna's got your back, and your knees, 24/7. cigna's there to answer your questions. or when you need some coaching. in sickness and in health, cigna's there, helping you to get well and stay well. that's having a partner, who's with you all the way. cigna. welcome to fort green sheets. welcome to castle bravestorm. it's full of cool stuff, like... my trusty bow.

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this is the new year. find the tyles and brands for every big moment. where? famous footwear. we're getting this show cooking and we love when our good friend curtis stone stops by. >> do you remember he tried to teach us how to make crepes with

maple dressing -- >> do you mean these two crepes allah alex? >> i also seem to remember him bragging about -- remember his diaper changing skills? s? s? >> are we going to seat in. >> sure. >> we hear your wife calls you the diaper master. is that true? >> that's true. >> two little boys now. >> i can do it with one hand. >> you can? >> yeah, the little guy, not the big fella. >> how old the is little guy. >> he's four months. hudson's now three. >> so he's ve not wearing diapers hopefully anymore. >> you know, he's like -- nighttime diapers. >> and the pictures -- >> you'll be in nighttime [ laughter ] >> i can't wait. stuff i'm looking forward to. >> i talk about whey know. what are we cooking, cookie? >> i'm going show you how to ju a tiny bit of butt intera non-stick pan. >> is that how you do it? >> that's how i do it.

making crepes is really, really simple. you pour a little batter in, then swirl around until it covers the base of the pan. now in the batter is egg, sugar, salt, flour, a little cream and milk. you mix it toget r and let it stand for 30 minutes. that's it. you'll see the out side of the crepe will start to brown. >> start to pull away. down. then i just use my fingers actually. >> careful! >> then i pinch that out and try that at home. >> are you fingers burning? >> no, of course not. >> he's got callus ouscallouss. >> no, anybody can do it. i've got a pan here waiting for you here hoda. just a quick bit of butter. now you watched me do it. you were paying attention. >> now watch, this is going to be funny. >> okay, not too much.

>> hoda! >> what i'm trying to swirl. >> come on, kathie lee, you won't get out of it, either. >> is the pan done? >> i'm not going to turn it with crazy. >> use your spatula. hoda made hers a little thick, more like a gridding cake than a crepe. yes, well. littl. back into the mix. >> but that ruins my perfect do da. >> or you can just go like this. >> kath likes clean edges. >> so once you've made your delicate little crepe, it's -- believe it or not, they are easy to make. >> you picked it up, kath. >> it's not so hard.

>> a little ricotta, there's a recipe to show you how to make that or you can use the store bought one. then fold it into half and half again. >> can hoda have that? can you make it without ricotta? >> we only have a few seconds. thank you, baby. this looks awesome. look what's happening back here. >> there's a couple kwaut drizzle. there's an open faced sandwich. >>in she can have that. a little bit of toast, creme fresh or sour cream mixture. then a delicious relish. >> unbelievable. >> you know it will be so delicious when curtis is here. delicious. >> even if i couldn't make the crepe i'm glad he made them for us. these, by the way, kath, are delicious. >> and i think i'm in the mid-for a little taste of brazil. what do you think, hoda? >> i think you're in luck. camila alves will be spicing things up.

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>> don't you hate when people are always late? >> up next is a brazilian treat. >> what is this? >> it is kibbeh with middle eastern spices. >> well, thank you, alex. >> this is that dish that camila alves made for us. >> we loved it. it's an appetizer called kibbeh made with middle eastern spices. >> i think i heard that somewhere. she's a model, a fashion designer, a life-style expert, mom of three gorgeous kids. >> her husband ain't too shabby, either, oscar winner matthew mcconaughey. >> let's check out her snacks

and the perfect drinks to go with them, not to mention that dress. >> this dress is so pretty. let's begin there. >> we all bring if color today. look at us together. we're trying to bring a little now. today? >> i grew up eating this. today is first i'm going to show you is called kibbeh. so we have bull gur sitting in water for 45 minutes. and who wants to mix in the ground beef? >> me. >> now we have parsley, mint, garlic. now everybody get dirty. get your hands dirty. put your hands in there and squish it up. >> i injury purelled. is that going to affect the -- [ laughter ] >> it will be extra clean. >> so then we'll move it here. here's a towel for you. if you want to keep mixing you can. what you want to do, once this mix looks like this, grab a spoon and you want to make a

little ball with it. >> a kibbeh ball. >> so the kids can help if you want. >> i don't trust her. she's got something going. >> i don't know what you're talking to. >> >> did she say something about a big ball? >> i don't know what you're talking about. i'm giving you one. after you do that, put a little knoll the middle and get some ground beef that's already cooked and basically stuff those with that. >> and close the top up? >> yes, then make it in shape of a football. like this. >> oh, like these. >> the way you want to do it is like this, just close your hands like that. >> kath, look what she's making. >> footballs. >> then you have hot oil and basically just drop them in there. >> is this olive oil or regular vegetable oil? >> regular vegetable oil. plop them in there. and after they cook you want them to get brown and dark, they're ready to serve right here. >> what kind of a salsa is that? >> this is hot sauce.

you want to serve this with hot sauce and lime wedges and then i'm pairing this with a cocktail called -- >> wait a minute. >> you like it? >> we have to live here for a moment. >> we have to live here. >> is it good? >> uh-huh. >> it's spicy. >> wow, that is hot. the lime takes it down. >> the like is good. >> i love this. >> we're so happy. >> i know y'all like to drunk -- >> not really. >> what? we rarely do. >> this one is called a spring breeze and the reason why i got this is because i know you like wine. >> what is this? >> white wine topped off with a little soda and a squeeze of lemon. >> kath, you'll like. >> cheers, ladies. >> delicious. so this is brazilian also. >> this is a little combination to go with it. >> what's going on right here. >> well, this right here is the saint because we all like to have a little saint and it's inspired by new orleans, vodka,

st. germane and lime juice, put a little soda on top. mix it up. >> what are these, cheese balls? >> those are brazilian cheese balls. i grew up eating these, you can get them in the store in the frozen department or get the mix. it's so easy to make. >> cheese in it. >> look how good that looks. >> put in the the oven for about 20, 30 minutes, it's ready to go. >> we're so happy right now. >> it makes you sick that she can eat kibbeh and the cheese balls and she's still freaking gorgeous. [ laughter ] we're not finished, alex! >> from a brazilian beauty to one of chicago's finest. don't touch the balls! you'll never guess who showed up for the fun. trust us, you don't want to miss this after your local news. wish you could nourish your hair without it falling flat? some nourishing products

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what's happened to snacking? how did it become absent-mindedly eating one after the next? we are a creamy cheese that still believes in savoring our food. the laughing cow. reinvent snacking. good morning. 27 minutes after 10:00 as we look at the george washington bridge. brizy but moving on this friday morning. 70 degrees. i'm pat battle. and patterson great falls national historic park reopens

for the first time in two years. the mary ellen kramer park undergone a renovation. visitors will find landscape, walking path, dog walks and closer to the magnificent waterfalls there. reopening ceremony begins in about half an hour at 11:00 a.m. a beautiful day to go to that park or any today. lots of sun. low hoopedy. humidity. 83 the high. tomorrow, sun, still a little warmer. 87. sunday and monday look like we might get near 90. and coming up next on the "today" show, learn how to master the chop chop chicken salad in a pasta salad with tomato and brie.

we're back on the best of entertaining tryday friday with all kinds of food and fun. >> okay, today's special, chicken chop chop salad straight from chicago. >> i like that! thank you, alex. >> this is the one from belly deck, right? >> yes, he's the owner of a restaurant in the windy city and last time he was here he had a hard time concentrating on cooking, as i recall. >> you know why, right? reeg! >> that's a nice hat. what do you have? >> i have great white wine summer cocktails. i muddled some fresh basil leaves and strawberry. i'm going to put mine down because we'll be handling knives.

from my restaurant. you'll zero main, kale, cab. >> what does sunduh mean? >> it's the southeast asian shelf of where it used to be a shelf that was immersed in water so it represents that whole area philippines. >> oh, that kind of shelf. okay so first we'll start chopping and shredding the lettuce and cabbage. super easy. curl your fingers in and we'll do quarter-inch ribbons to make it thin and crunchy. all i did with the red cabbage is cut it in half. stay away from the corn sechlt that your phone, reeg? you can answer that if you want. >> billy, i think it's yours. >> it's not my phone. that's yours, re,g. who's calling you? >> i always have a call. >> take it, take it. >> we have shredded everything right here. i'm going to julienne things. call back. call back.

>> can you point out one second -- sorry. this is a phone just like your old one. >> what year did you get that? >> i'm going to julienne cucumbers. cut two inches off. it will be eventually stick shaped. you'll create sheathes of cucumbers. but you can prep this in advance and put it in the fridge, you can keep it -- even a day early if you want it. you can start throwing that in. everybody's just throwing stuff in. it will look like sticks like that. pinot. >> but i see a -- >> a carrot? >> that's a carrot, reeg. >> this is a lot of work, isn't it?

>> thanks, hoda, you're doing amazing. >> you have jalapenos, go ahead, reeg. you can be this guy. get that fall there and then -- [ laughter ] >> no, no, you definitely do not want to do that. >> okay. how was the salad so far, reeg? >> i love it. you should tell your friend on the phone, that would be awesome. we'll pulse that up. i do a little bit so it stays chunky. >> i'm going to love this. >> you can shred chicken with your fork. do you want to shred some chicken. you can switch out other proteins like stake or shrimp. if you're vegetarian i put mangos in there. you put as much protein as you want. >> this looks good so good. here. at sunduh we use roast duck. >> we're going to run. >> did reeg ever get a new cell phone number. >> he said no one ever called

him on that phone but i imagine that changed now. >> you never guess who we're calling up next. katherine heigl. >> she's got one of the best pasta dishes you will ever eat. the best we've ever had. >> plus a little something to wash it down after this. >> not that we do that. >> i love my salad. before fibromyalgia, i was on the go. i was organized. i was a doer. then the chronic, widespread pain drained my energy. my doctor and i agreed moving more helps ease fibromyalgia pain. she also prescribed lyrica. fibromyalgia is thought to be the result of overactive nerves. lyrica is believed to calm these nerves. for some patients, lyrica significantly relieves fibromyalgia pain and improves physical function. with less pain, i feel better and can be more active. lyrica may cause serious allergic reactions or suicidal thoughts or actions. tell your doctor right away if you have these, new or worsening depression or unusual changes in mood or behavior. or swelling, trouble breathing, rash, hives, blisters,

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>> cheers. >> for your fourth course, pasta salad with brie, hold the cheese for hoda. >> this dish is so delicious you have to make it at home. it's my favorite in eight years. >> this was cooked up by katherine heigl. she had trouble downloading a photo when she was here, but check this one. >> pay attention to the recipe. you don't want to miss one ingredient infused in this margarita. >> so nice to have you back. >> happy to be here. this is so fun to be doing this. >> you're quite the cook at home, this is authentic. >> i cook a lot. my mother was a big cook growing up and she was my mentor and taught me. my thing these days is i want to do things that are so beautiful and delicious and elegant but not going to cost me my entire day, my money, my resources, my energy so this is making it as

easy as possible. >> what are we starting with? >> i don't usually do this but let's drink. >> these are beautiful summer italian margarita my good friend p.j. who is a director and mixologist made for me and they're kind of -- >> it's a margarita? >> mmm. >> what's different? >> it's got tomatoes and basil. >> it's the basil. >> you want to do good tequila, you don't want a headache. it's worth it not to have a headache. >> i like it. >> but it's savory and it's a good precursor to this little meal we have going on. i'm coming back for that later. so my mom has been making this for 30 years. it's a summer basil brie pasta salad. >> yum. >> you can make it at the beginning of the day and let it sit and marinate. >> let it chill? >> no, room temp. get it room temp because you're

using chopped tomato, chopped garlic. >> don't you worry about your breath. >> yeah. but it's me and two little girls and eight dogs and a husband who has to put up with it. it's all right. >> how old are the girls? >> six and three. i wish i had a photo. i was going to send a photo for you guys. >> and i was going to bring you some wine. rats! >> i know. so you've got that in there. put a wheel of brie -- >> oh, trouble all right. >> for just like i don't know 10, 15 minutes to get it hard enough to make it easy to slice the rind off. >> people don't know they're not supposed to eat the rind. >> i'll eat it. >> i like her! >> so you're going to try to do that. it will take a minute. >> should i do a pinch of salt and a a little olive oil? >>.

>> or a lot of salt and a lot of oil. >> how much, drench it? >> yeah. >> my mom tried basil-infused olive oil which is awesome and delicious. >> so once you get the rind off, it shouldn't take too long. you chop up the brie and put it, all this, in a bowl together two the brie. so you can go ahead. >> why am i doing all the work, hoda? >> because that's what you do! don't lose that. >> then you're going to take hot pasta and toss it into that ball. >> ooh! >> any kind of pasta, probably? >> i like spaghetti, it's my go-to. >> should i bring this bowl over? >> no, thank you. i'll just leave it dripping. and then the hot pasta will melt the brie. >> oh, that's how you do it! >> look at this, kat. try this. get in here. >> and when it's marinated for

the day, it's crucial. >> you didn't get anything good on it. >> i'm going to get involved. and what's this? >> this is a really simple radish salad. we have a ranch up in utah and we have this beautiful property and my mom has an organic garden. >> this is delicious. >> are we doing more interviews today? i apologize in advance. >> oh, my gosh, that's good! >> and how easy is that? it talks a little prep with the chopping. >> no prep at all. amazing. >> and you can grow your radishes on your ranch and -- then we get really like, you know. >> hoda, i could eat this all day. it's unbelievable. is it great without the brie, too? >> the tomatoes and other juicy stuff, she was great. but there was one other person who left us wanting more. get it? >> yes, chef ryan scott right after this.

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at olive garden. we don't need that many bags. eat some more pasta. certainly. low prices. every day. on everything. for whatever you put your heart into. what's happened to snacking? how did it become absent-mindedly eating one after the next, after the next? so predictable and so unsatisfying? what about pulling up a chair, a stool, a beanbag, and actually tasting our food. we are a creamy cheese that still believes in the beauty of a knife, in the elegant swipe of a . . . swipe. of course, that doesn't mean you can't dunk us or scoop us up. enjoy every single, sol-i-tar-y bite. the laughing cow.

reinvent snacking.

>> i don't know. but -- >> last but lost least, snores a la elvis. >> elvis duran or -- >> they're a favorite of elvis presley. i don't mean to rush you, ladies ladies. here's your bill, don't forget to tip your server. >> my server ate my lunch and drank my drinks! >> i like ryan scott. when he thought regular s'mores couldn't get better he added another couple of ingredients. >> alex got s'mores in my hair. let's check it out. >> it's grilling season so how can i do a s'mores with peanut butter and bacon and marshmallow

so what i'm going to have you do is i'm incorporating bananas inside but i want you to brush the bananas first. take out your aggression. >> what are these? >> banana chips. i'm going to put banana chips in with peanut butter in with peanut butter chips. >> those reese cups? >> exactly. i'm putting bacon on the grill. so you can grill whole big slabs of bacon. so you take the big slabs of bacon that are grilled and we start to assemble. now you know me. it's more the merrier, more people to come in and have fun with. now look at your banana chips. put it inside peanut butter. i mixed yours, i made it easy. then look here. if you want to get really naughty, elvis naughty, dump the peanut butter cups inside there. >> oh, my gosh. oh, my gosh. >> you know there's an obesity pandemic in america, right? >> that's my egg in segment.

so i gaye you all the acruet cements, graham cracker, vanilla crackers, pretzels. now build your own. >> what's this? >> my chocolate marshmallows. look how gooey these are. >> how did you make them? >> i roasted them the broiler or you can throw them on the grill. let's assemble, which cracker do you want. >> i like this cracker. >> that's what i wanted! >> that's what i wanted, too. you take the peanut butter mixture on the bottom first: i got your marshmallow here. put a marshmallow peanut butter mixture -- >> i don't like marshmallows. >> it's a s'mores. >> i don't like it! >> you take that, then put the marshmallow, this is the gooey good. get the caramelized piece. kathie lee, i think you have peanut butter in your sandwich here. >> uh-huh. >> what did you do? >> oh, that's good, kl. >> what else do you do? >> now put bacon on top of this and take the marshmallow, put a wafer on top.

>> what about more chocolate? >> put more chocolate! now put the wafer. take a bite of this. this is my version of elvis s'mores with banana chips inside there. is that not like crazy good? that's kiss worthy. so what i did, i know both of you are chewing. i took the bananas and grilled them, i made grilled sundae banana milk shakes and i made yours with almond milk. which >> which is mine? >> that is yours. >> this is yours, grilled banana split with grilled bananas, chocolate, vanilla ice cream, everything. you guys can go on line and get these recipes. >> i have to get in my thong this weekend. >> so do i. wait -- >> i'm going to eat the banana part of this. >> to quote a wise woman, i don't bite things. >> $17,466! >> oh, my gosh!

>> and $16,000 of it is for the tip. that's alex. did you like that? >> i did. it's time for a nap. >> hoda, this will wake you up right now because we're giving it away with miss donna dorable.

>> but before we say good-bye for the weekend, there's one thing we like to do. >> give it away! this week's prize is. >> a milk, espresso and coffee system available exclusively at table. you can create cappuccino and latte mack chiato macchiato. >> here are the winners. >> number one is mary ellen

depascal from pittsburgh, pennsylvania. >> yay for her. emily pelton, las vegas, nevada. >> okay, i got one here. i got ann marie sliger from staten island, new york. >> love her. i have ramona dosh from calaway, florida. >> and christine from florida. >> so happy for our winners. >> next week, before and after ambushes. >> and a labor day party. >> you know how we like a party. >> do i get to thank you now? sthank you now? pthank you now? thank you now? nthank you now? kthank you now? hank you now? ank you now? nk you now? k you now? you now?

what's happened to snacking? how did it become absent-mindedly eating one after the next? we are a creamy cheese that still believes in savoring our food. the laughing cow. reinvent snacking.

today on "access hollywood live," tizz the dog days of summer tv. why we're looking ahead to the fall. >> talking about "empire," "grey's anatomy" with the man that knows it all. >> dave! >> sound tech. fashion police. brad gretzky is here. dressing everybody. i want to know, kelly osborne? julianna rancic, whose fault is it? >> friends with both. i want to know. writers, all that stuff. >> and back, written another children's book. good. >> and hunter hayes brother rooster here with a great new show and his co-star butch. >> having a brew already. >> and celebrity chef doug goldman also here. duck.

the mop it themed cake at jennifer aniston's wedding. >> "access hollywood" starts -- right now. stand by, billy and kit. stand by camera two. we're live in five -- four -- three -- two -- one. [ applause ] >> welcome to "access hollywood live." i'm billy bush. >> and i'm kit hoover. and summer is winding down. >> hoover, summer is almost over. >> i'm not ready. >> you know what? this is how i'm doing summer differently next year. both kids are getting jobs. >> how old are they? >> well, the little one can get out of it. 15 and next year about 18, time fo a job. no more hanging out. get them out of there. >> hat was your first summer job? how old were you, first of all? trying to remember for me. >> i had a job. lived in newport, rhode island. in a house with a bunch of guys. after sophomore, junior year. >> went to boarding school. >> had the boys -- we said, let's stay in town.

went to boarding school there. get job, live the dream. everybody got great jobs, busboys and barbacks things like that, getting good tips. i got the worse job. late on the -- procrastinated and a cabana boy at the beach club. >> what did you wear? sorry to interrupt. >> i had to wear an outfit. khaki shorts. yellow shirt nap is, by the way, way beyond -- that was an 8-year-old. that's a terrible picture. >> put that down! tcollege running. not a -- >> look at your fro. i love that -- >> a huge bouffant. >> no. i'm running. it's flowing up. get that off there. >> i was a cabana boy at a very -- a beach club. i'll never forget. it got so humbling. a former senator, claiborne, a senator from rhode island. absolutely deeply, very old at the time.