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Get Ina Garten's best recipes including chipotle cheddar crackers, cranberry martini, overnight mac and cheese, buttermilk biscuits and more.
1. Preheat the oven to 400°. On a large rimmed baking sheet, drizzle the cauliflower florets with the olive oil. Season them with salt and pepper and toss well. Roast for about 30 minutes, stirring occasionally, until the cauliflower is tender and golden brown. Transfer to plates, garnish with the lemon wedges and serve hot or at room temperature.
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How to Make Ina Garten’s Roasted Root Vegetables Ina’s roasted winter vegetables' recipe on the Food Network website includes parsnips and carrots, butternut squash and sweet potato.
Ina Garten's take on peas and pancetta, a classic old-world Italian side dish, has crispy pieces of panchetta, but lightly cooked tender peas. She says "some fresh mint from the garden adds the ...
1. Preheat the oven to 350°. In a small bowl, cover the raisins with water; let stand until softened, about 10 minutes. Drain. 2. Meanwhile, in a 10- to 12-inch cazuela or ovenproof skillet, heat the oil. Add the cauliflower and sugar and cook over moderately low heat, stirring, until the cauliflower starts to soften, about 10 minutes.
Garten's Parmesan smashed potatoes, which serve six to eight people, feature red potatoes, unsalted butter, half and half, sour cream, and freshly grated Parmesan cheese. This dish blew us away.
This whole roasted cauliflower recipe features warming spices on a bed of tangy whipped feta. Juicy pomegranate arils add a pop of sweet-tart flavors that offer a delightful contrast to the creamy ...