Search results
Results from the WOW.Com Content Network
3 cups heavy cream. 2 cups Gruyère cheese, grated. 1 ½ cups fine fresh white breadcrumbs. 1 cup sharp white cheddar, grated ... Get the full recipe for Ina Garten's potato-fennel gratin here.
Garten's potato-fennel gratin recipe appeared in her very first cookbook, "The Barefoot Contessa Cookbook." It only requires a few main ingredients: russet potatoes, one small fennel bulb, yellow ...
Ina Garten's Filet Mignon with Mustard and Mushrooms by Ina Garten Ina knows a thing or two about entertaining a crowd. For a memorable holiday dinner, serve filet mignon with wild mushrooms and a ...
Ina Rosenberg [3] was born to a Jewish family in Brooklyn, New York City. [4] Her grandparents immigrated to the United States from Russia. [5] Rosenberg grew up in Stamford, Connecticut, [1] the younger of two children born to Charles H. Rosenberg, a surgeon specializing in otolaryngology, and his wife, Florence (née Rich), a dietitian. [6]
Spinach Salad. We took our favorite things to pair with spinach: crisp apple, sliced red onion, briney feta, and toasted almonds, and tossed everything together for the perfectly balanced bowl ...
Ina Garten's take on peas and pancetta, a classic old-world Italian side dish, has crispy pieces of panchetta, but lightly cooked tender peas. She says "some fresh mint from the garden adds the ...
For more than 20 years, Ina Garten invited millions of viewers into her East Hampton kitchen with her Food Network shows, “Barefoot Contessa” and “Be My Guest.”
This beloved family recipe relies on frozen spinach and heavy cream to create a rich base. Egg noodles add a solid base while onion soup powder flavors it all. It’s easy to execute, tweak to ...