Search results
Results from the WOW.Com Content Network
When you're ready to roast the shrimp. Peel and devein them and pat them dry using paper towel. ... Adapted from "Barefoot Contessa Back to Basics," by Ina Garten (Clarkson Potter, $35 ...
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.
25 of the very best deals from Nordstrom's Half-Yearly Sale: Rothy's, Le Creuset, Hoka and more
Ina Garten, everyone’s favorite Food Network chef, is back in the news. It’s because the Barefoot Contessa has dropped another recipe from her upcoming cookbook, Modern Comfort Food. If this ...
3. Scoop out the shrimp with a slotted spoon and set them aside. Simmer the sauce until it thickens, 3 to 4 minutes. 4. Add the cilantro and return the shrimp to the sauce. Turn down the heat and reheat the shrimp gently. 5. Spoon the shrimp and sauce into bowls over rice, polenta, or grits, and serve immediately with lime wedges.
On an episode of Barefoot Contessa: Cook Like a Pro all about make-ahead meals for entertaining, Garten demonstrates how to make a Moroccan Lamb Tagine with Steamed Couscous entree and a Decadent ...
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.”
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 ...