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How To: Padma's Holiday Hair + Recipe

When you think of Top Chef’s Padma Lakshmi what word comes to mind? I’m going to guess delicious is probably at the top of the list. She’s always devouring the gourmet food on Bravo’s hit foodie reality show, or sensually gulping down a Carl’s Jr. Western Bacon Cheeseburger. Yet, she manages to look effortlessly gorgeous the whole time. It makes sense that she has simple hairstyles and easy-to make recipes for the holidays.


Flirty Holiday Bun: “Here’s a quick, festive style for a night out that will help you tress to impress and bake a delicious treat in no time,” says Celebrity Stylist, Tippi Shorter. “Play around with the look and see what works best for you. You can always try a deep side part, or pull hair straight back for more lift on top. You can also leave strands flowing in front for a more feminine, romantic touch.”

  • Start your style with clean hair, blow dry with a paddle brush.
  • Once hair is dry, separate into two sections front and back from ear to ear.
  • Clip the front out of the way and secure the back into a low ponytail.
  • Unclip, and use a one inch curling iron to curl the top section of hair.
  • Add a little serum (like the Pantene Pro-V Smooth Serum) to your hands and run fingers through hair to separate the curls and add shine definition.
  • Gently pull the hair back toward the ponytail and secure with hairpins.
  • Wrap the hair under the ponytail to create a bun full of voluminous curls.
  • Finish with a light hold hairspray to hold the style and seal frizz.

Padma’s delicious Spiced Candied Pecan recipe from her Tangy Tart Hot & Sweet cookbook, after the break.


Spiced Candied Pecans: “These nuts are a sweet and savory snack that can be made hot on the spot with just a few minutes in the oven…The pecans will keep in plastic bags, once cooled, for up to two weeks,” says Padma, “and are great sprinkled on top of spinach or arugula salads as well.”


  • 1 cup of whole pecans
  • 1/4 cup maple syrup
  • 1/4 teaspoon chili powder


  1. Preheat oven to 375 and line baking sheet with foil.
  2. Arrange the pecans on the baking sheet in a single layer. Try to keep the individual nuts from touching each other.
  3. In a small bowl, whisk the maple syrup and chili powder together with a fork.
  4. Drizzle the syrup over the pecans. Try to coat the nuts completely by sliding them around on the baking sheet so all the syrup is used.
  5. Place in the oven and bake for 10 to 12 minutes, until the syrup has just begun to brown or blacken; don’t let the nuts burn.
  6. Remove and immediately arrange the pecans on a dish, making sure they do not touch one another; if you leave them in a pile, they will cool into a brittle.