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(Ina opts for asparagus, although broccolini, broccoli, snow peas, or snap peas also work—or stir in frozen peas just before serving.) Transfer this foundation to a bowl. Prepare the rice.
“One of my all-time favorite comfort foods is a bowl of split pea soup, dating back to the days when my mother served us canned pea soup with cut-up hot dogs (very ‘50s!)," says Garten.
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.” ... In the summer, I like ...
Stir in the peas, fresh mushrooms, butter, remaining cheese and chives in with the last broth addition. Place about 1/2 cup risotto into each of 4 shallow bowls. Top each with 1 piece fish, about 1 tablespoon morel confiture and about 1/3 cup morel tea.
Ina Rosenberg Garten (/ ˈ aɪ n ə / EYE-nə; born February 2, 1948) [1] is an American television cook and author. She is host of the Food Network program Barefoot Contessa and was a former staff member of the Office of Management and Budget . [ 2 ]
Take note: Before dividing the risotto into the mushroom caps, it should look thick and decadent, so be sure to stir it frequently as it cooks. Get the recipe 63.
Ina Garten's Chipotle Cheddar Crackers by Ina Garten These sharp cheddar crackers get a kick from a touch of chipotle powder. Make the dough a day or two before hosting, then slice and bake the ...
This recipe is both flavorful and comforting. It would be perfect for a cold and rainy winter day but also ideal for a cozy holiday meal served on the floor or on the couch by the fireplace.