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This inspired Ina to see if she could workshop a better way using the oven. The result is a brilliant risotto hack that she has used for her classic Easy Parmesan “Risotto” and the new One-Pot ...
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.”
2. Portobello Mushrooms Stuffed with Barley Risotto. Using barley instead of arborio rice gives the classic dish a unique, nutty flavor and lots of healthy, whole-grain goodness.
Heat the oven to 400°F. Stir the rice, soup, water, milk, cheese and tomatoes in a 2-quart shallow baking dish. Cover the baking dish. Bake for 30 minutes. Stir the rice mixture. Bake, uncovered, for 10 minutes or until the rice is tender. Let stand for 5 minutes. Sprinkle with the parsley. Tip: Add 1/2 cup frozen peas to the rice mixture ...
Get Ina Garten's best recipes including chipotle cheddar crackers, cranberry martini, overnight mac and cheese, buttermilk biscuits and more.
"Cook Like a Pro," page 244. This flavorful hash bowl has bacon, sautéed onion, crispy Yukon potatoes, shredded Brussels sprouts, tender short ribs, and a splash of Sriracha for a bit of a kick.
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Partially cover the pot with a lid to keep the oil from splattering. Let the tomatoes cook, undisturbed, until blistered and slightly browned on one side, 4 to 6 minutes.