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Add the onion, celery, leek and bay leaves to the pan along with salt and white pepper. Sautee on medium heat until translucent, about 15 minutes. Next, add the potatoes and the water.
For the soup: Set a 6- to 8-quart Instant Pot to sauté on high. Add the butter and let melt. Add the leeks, celery, salt and pepper and cook, stirring, until tender, 4 to 6 minutes.
Garten loves to give a new twist to a classic dish, and her Parmesan smashed potatoes are no different. Her recipe involves smashing the potatoes with an electric mixer, a great time-saving technique.
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 ]
“We know Julia Child made everything better—even potato salad,” Garten explains in her 2022 cookbook Go-To Dinners, which features her recipe for Potato Salad à la Julia Child.
“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.
I made my version vegan and healthy, but still creamy. Since it's all one texture, I recommend some herbs or croutons for garnish. Serving Size: 4 Prep Time: 5 min Total Time: 30 mins
I tried baked-potato recipes from Ina Garten, Guy Fieri, Cat Cora, and Nancy Fuller. My favorite took nearly 7 hours. Paige Bennett. Updated September 10, 2024 at 1:11 PM.