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Garten's recipe requires you to warm up the store-bought mashed potatoes, throw in sour cream, unsalted butter, and freshly grated Italian Parmesan cheese, then season with salt and pepper.
Ina’s holiday meal starts off with roast filet of beef, a simple dish that takes minutes to prepare before cooking in the oven. Here’s a similar recipe . She pairs that with a Gorgonzola sauce ...
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.”
Preheat the oven to 350°F. In a large bowl, combine the lamb, garlic, cilantro if using, harissa, salt, and pepper. Roll 1-tablespoon balls between your palms and place on a rimmed baking sheet. Set a large ovenproof pan over medium heat. When the pan is hot, add the meatballs and sear on all sides, 3 to 5 minutes total.
Rack of lamb is often French trimmed (also known as Frenching in the United States), that is, the rib bones are exposed by cutting off the fat and meat covering them. Typically, three inches (7–8 cm) of bone beyond the main muscle (the rib eye or Longissimus dorsi ) are left on the rack, with the top two inches (5 cm) exposed.
Working in batches, sear meatballs on all sides to develop a crust, about 2 minutes per side. Transfer to a large bowl or plate. In same skillet over medium-low heat, bring sauce to a simmer, then ...
Ina Garten's Roasted Broccolini by Ina Garten. A simple staple side dish, period. Broccolini, which has a sweeter flavor than broccoli rabe, is dressed with nothing more than olive oil, salt and ...
Oven-roasted rack of lamb may look fancy and complicated, but this Easter main dish recipe couldn't be any easier. The herby rub forms the most delicious crust!