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  2. 52 of Ina Garten’s best recipes she’s shared on TODAY - AOL

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    Ina Garten's Caesar Salad by Ina Garten. A good Caesar salad can be great with homemade dressing. Garten’s recipe is made with good olive oil, an egg yolk, mustard, garlic, anchovies, lemon ...

  3. Ina Garten shares the best recipe she ever developed: ‘It’s ...

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    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.”

  4. I made Ina Garten's easy corn bread, and the dish was so ...

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    I made Ina Garten's recipe for brown-butter skillet corn bread. ... 1 cup fine cornmeal (Garten says this makes moister corn bread than medium grind) 1 cup sugar. ½ pound unsalted butter.

  5. Cornbread - Wikipedia

    en.wikipedia.org/wiki/Cornbread

    As a result, newer cornbread recipes adapted, adding sugar and wheat flour to compensate for the reduced sweetness and structural integrity of the cornmeal. In addition, the introduction of steel roller mills ushered in a new look to cornmeal; the new cornmeal tended to be yellow, whereas the old-fashioned stone ground cornmeal in the coastal ...

  6. Honey Cornmeal Muffin Recipe - AOL

    homepage.aol.com/food/recipes/honey-cornmeal-muffin

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  7. Barefoot Contessa - Wikipedia

    en.wikipedia.org/wiki/Barefoot_Contessa

    Hosted by celebrity chef Ina Garten, each episode features Garten assembling dishes of varying complexity. Though her specialty is French cuisine, she occasionally prepares American, Asian, British or Italian foods. Her show also gives tips on decorating and entertaining. [1]

  8. We're Big Fans of Buttermilk—Try Our 25 Favorite Recipes - AOL

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    A wedge salad is always crisp and refreshing. Plus, it looks so elegant when each wedge is plated and topped with shredded cheese, chives, and homemade buttermilk ranch dressing. Get Ree's Wedge ...

  9. Johnnycake - Wikipedia

    en.wikipedia.org/wiki/Johnnycake

    Johnnycakes are an unleavened cornbread made of cornmeal, salt, and water. Early cooks set thick corn dough on a wooden board or barrel stave, which they leaned on a piece of wood or a rock in front of an open fire to bake. [19] In the American south during the 18th century versions were made with rice or hominy flour and perhaps cassava. [20]

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