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From date nights to holiday gatherings, Ina Garten knows how to entertain with ease. As we look ahead to another fall and winter full of football-watching parties, nights around the fire pit ...
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.”
1. Preheat the oven to 400°. Brush the bread slices on both sides with the olive oil and transfer to a baking sheet. Toast for 10 to 15 minutes, turning once, until golden and crisp but still soft inside.
We love making Ina Garten's recipes, especially when it comes to the holidays. ... Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza. Asian Bass in a Bag. Van Gogh 'rita. Turkey and Lettuce Cups.
Her cookbooks, which currently number 13, include a range of recipes, including classics like Fried Chicken Sandwiches, inventive stuff like Lobster Cobb Salad and impressive dishes like Truffled ...
"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.
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1. In a bowl, toss the melon and peach with the oil and vin cotto ; season with salt and pepper. Let stand for 5 minutes. Stir in the herbs and cheese.