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After pitting each date and "butterflying" it to spread the date open while still leaving a portion intact, Garten tucks about 1/4 ounce of Bleu d'Auvergne cheese—a French blue cheese—into ...
Ina Garten's Short Rib Hash and Eggs by Ina Garten. Repurpose last night’s short ribs in this hearty, savory breakfast entrée. It’s chockful of potatoes, bacon, onions, Brussels sprouts and ...
Last week, Ina Garten shared a super-cozy dinner party menu on Instagram. It featured a crispy potato galette, lemony skillet-roasted chicken and, for dessert, salted caramel brownies.
"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.
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.”
Set an asparagus pile on each prosciutto pair and roll up. Grill the bundles over moderately high heat, turning, until the asparagus are tender and the prosciutto is crisp, 4 minutes. Transfer to ...
But if the roast is part of a bigger spread with plenty of other food, you can plan on 1/2 to 3/4 pound of prime rib per person. Here's a quick guide (so you don't have to do the math): 3-4 people ...
Ingredients. 1 large shallot, coarsely chopped. 6 garlic cloves, quartered. 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary. 2 tablespoons minced fresh oregano or 2 teaspoons ...