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Ina Garten's Chunky Cranberry Sauce by Ina Garten Forget about the canned stuff! Garten delivers with this fruity side dish that’s bursting with whole cranberries, Granny Smith apples, raisins ...
Add 1 to 2 tablespoons of the reserved pasta water at a time, if desired, to loosen the sauce. The pasta will absorb the sauce as it stands. Serve immediately. Read the original article on ...
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
The recipe only requires a few basic ingredients: small red and white-skinned potatoes, garlic, olive oil, and fresh rosemary leaves. The potatoes looked gorgeous when they came out of the oven ...
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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.”
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In general, definitions of the fines herbes group in American cook books have tended to be somewhat elastic. James Beard's Fireside Cookbook (1949), for example, contains a recipe for what he calls a "Fines Herbes Bowl", a dip featuring chopped parsley, chives, dill, chopped green pepper and salt, mixed into a pint of sour cream. [8]