Here, the 51 best Ina Garten recipes of all time. Because let’s face it: We can never get enough of our idol in all things cooking and life. Get ready to put on your chambray button-down and grab a wooden spoon, so you can whip up one of these recipes Barefoot Contessa-style.
She's an icon.
Barefoot Contessa Stuffed Shells Recipe features jumbo pasta shells filled with spinach, ricotta cheese, pecorino cheese, garlic, oregano, lemon zest, red pepper flakes, sea salt, and black pepper. The total time required for this recipe is 45 minutes, serving 4.
Trent Pheifer cooked all 1,271 of the Barefoot Contessa’s recipes. These are his top 10 favorites.
Ina Garten aka the Barefoot Contessa has a "How easy is that?" approach to poaching eggs. Instead of relying on vinegar to yield the perfect poached egg, she uses water in a shallow pan.
Let's face it: we want to spend our whole summer eating grilled corn salad. Here are 13 of the best Ina Garten summer recipes to recreate the magic at home.
Ina Garten has the perfect pie crust recipe that's easy and delicious.
Exclusive recipes from 'Cooking for Jeffrey'
Barefoot Contessa Oyster Stew is made with oysters, butter, milk, onions, and celery. This Ina Garten Oyster Stew recipe creates a creamy and flavorful soup that takes about 30 minutes to prepare and can serve up to 4 people.
Arugula with Parmesan from Barefoot Contessa. If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.
Here, the 51 best Ina Garten recipes of all time. Because let’s face it: We can never get enough of our idol in all things cooking and life. Get ready to put on your chambray button-down and grab a wooden spoon, so you can whip up one of these recipes Barefoot Contessa-style.
Welcome to back-to-school season! Isn't it great? Ah, breathe it in; you can practically smell the high blood pressure. And do you hear that? Listen closely; it's the meditation app playing from the car behind you in the morning drop-off lane at school. With keeping up with after-school activities and making time to help the kiddos with homework the second you get home from your full-time job, carving out hours of your day to make a complicated meal every weeknight for the family is damn near impossible. But with the help of Ina Garten's easy weeknight dinner recipes, you can...
The best way to clean your sheet pans, and other secrets from the queen of entertaining.
For the Cut’s October cover, writer Matthew Schneier profiles chef, author, and TV personality Ina Garten, who’s spending quarantine at her home in the Hamptons. The home cooking guru might have just the recipe we need to get through the pandemic.
I am a huge Ina Garten fan. Huge. When my sister and I were growing up, her Food Network show, Barefoot Contessa , was one of those rare things we never argued over. We didn't do much "cooking" as teenagers, but I think we liked Garten herself.…
From years of experience hosting parties and catering events in the days of her specialty food shop Barefoot Contessa, Ina knows the ins and outs of pulling off the perfect evening.
Let’s face it: We can never get enough of our idol in all things cooking and life, Ina Garten . So put on your chambray button-down, grab a wooden spoon and...
We love Ina Garten. We love her show, we love her husband and we love her recipes - notably her desserts. Here, 16 of our favorites.
Ina shares a bounty of tips, including a hack for super-moist meatballs, the one thing you should be doing with your vegetable peeler, and the secret trio of ingredients for perfect pound cake.
This soup is good to make on a cold day. It makes tons so you can share with all of your friends. It is a time consuming recipe but the finished soup is so worth it.
Here, the 51 best Ina Garten recipes of all time. Because let’s face it: We can never get enough of our idol in all things cooking and life. Get ready to put on your chambray button-down and grab a wooden spoon, so you can whip up one of these recipes Barefoot Contessa-style.
Raspberry Cheesecake from Barefoot Contessa. Preheat the oven to 350 degrees. To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake for 8 minutes. Cool to room temperature. Raise the oven temperature to 450 degrees. To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, two at a time, mixing well. Scrape down the bowl and beater as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust. Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight. Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. If you make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
Cookbook: Make It Ahead by Ina Garten Overall Impression: Make It Ahead is a great cookbook for sophisticated entertaining. Ina Garten fans everywhere should be celebrating because another book is out! And when it comes to entertaining, no one does it better than Ina.
Nora Ephron once joked that whenever you went to a dinner party in New York in the 80s, Chicken Marbella was on the menu. Originally published in the Silver Palate Cookbook, it was chicken roasted with prunes, brown sugar, olives, capers, and garlic. I decided to update the classic recipe with even more garlic and a little less brown sugar, and now happily it's one of my favorite make-ahead recipes for a dinner party. I assemble the whole thing the night before and just pop it in the oven before dinner! That's my kind of recipe! Click here for my recipe for Chicken Marbella, Updated.
French Apple Tart from Barefoot Contessa. For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade.…
There are so many reasons to love Ina Garten, that it's hard to choose just one. Her recipes are always a win, and they're practically foolproof. She also makes entertaining look easy and makes cooking look fun. But one of the lesser-known reasons that we love Ina is because so many of her recipes can be made ahead of time and frozen for later. You know, like those days when each kid has three after-school activities, you have a migraine, and the last thing you feel like doing is going home and making a meal? That's when those make-ahead recipes...
For a cold winter's night, there's no more perfect dessert than something fresh out of the oven—especially when it can be served warm and sweet (with a dollop of cream or ice cream if you like). Ina Garten's Tri-Berry Crumbles from her new book Make It Ahead is the ultimate holiday sweet—and I'd go so far to say that it would make for a mighty fine breakfast, as well. Tri-Berry Crumbles Serves 6 There's something wonderful about having your own dessert, so I made these crumbles in the small dishes that I usually use for cremes brulees. It's the perfect combination of warm, juicy berries and crunchy oatmeal topping. 2 cups fresh blueberries (12 ounces) 2 1/2 cups fresh raspberries (18 ounces) 2 cups fresh strawberries, halved, or quartered if large 1/2 cup granulated sugar 3 tablespoons cornstarch 1 1/2 teaspoons grated lemon zest (2 lemons) 3 tablespoons freshly squeezed lemon juice for the crumble 3/4 cup all-purpose flour 3/4 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup old-fashioned oats, such as Quaker 3/4 teaspoon ground cinnamon 3/4 teaspoon kosher salt 1/4 pound (1 stick) unsalted butter, diced, at room temperature Vanilla ice cream, for serving
Ina Garten Arugula Salad recipe from the “Barefoot Contessa” cookbook is one of the best and easiest arugula salad recipes to make. This simple Arugula Salad is made with fresh arugula leaves and Parmesan cheese, and dressed with a simple lemon vinaigrette which is only made with freshly squeezed lemon juice, olive oil, kosher salt, and freshly ground black pepper. This quick Arugula Salad recipe takes only 10 minutes to prepare.
Planning a party but have no time to cook the day of the shindig? Find yourself in the same bind with family dinners? Ina Garten, a.k.a. the Barefoot Contessa, can relate. "When I had a specialty food store, people would take our dishes home and serve them later or the next day. So, I had to make dishes ahead, and I learned to make many things that were even better when they were made ahead." Gart
Pasta baked with a rich tomato meat sauce, cheesy bechamel, and Parmesan cheese for a comforting meal perfecting for entertaining.
Ina Garten, the beloved Barefoot Contessa, has a knack for creating recipes that are both comforting and elegant. Her Pastitsio recipe is no exception. Pastitsio is a traditional Greek dish that combines layers of pasta, a rich meat sauce, and a creamy béchamel sauce. In this article, we'll walk you through Ina Garten's take on this classic Greek comfort food.
Next time you're hosting a party, you don't have to reinvent the wheel—instead, embrace Ina Garten’s updated chicken Marbella recipe.
This Ina Garten Carrot Cake is One of the Best and Easiest Carrot Cakes Ever.This easy homemade carrot cake is made with sugar, vegetable oil, eggs, vanilla extract, flour, cinnamon, baking soda, and salt. It’s also packed with grated carrots, raisins, and walnuts. The cake is frosted with Ginger Mascarpone Frosting, which is made of Italian mascarpone cheese, cream cheese, confectioners’ sugar, heavy cream, vanilla extract, and crystallized ginger.Decorate this cake by frosting the middle and top layers, then sprinkle some crystallized ginger for added flair. It can be served as a birthday cake or for any special occasion.
The Barefoot Contessa star's New York estate is as charming as she is
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It's Ina's favorite season, after all.
For Ina Garten's skillet-roasted lemon chicken recipe, she writes, "When the lemon slices are roasted and caramelized, you can eat them with the chicken".
Here are 12 meat-free breakfast, lunch and dinner ideas from our favorite chambray-wearing cook, Ina Garten.
Make and share this Barefoot Contessa's Panzanella Salad recipe from Food.com.
This Ina Garten Sausage Balls recipe from The Barefoot Contessa Cookbook is one of the easiest meatballs ever. These easy, moist, baked sausage balls are made with ground pork sausage, biscuit baking mix, optional scallions, and grated sharp Cheddar cheese. It only takes 15 minutes to prepare. Serve these sausage balls with Grilled Corn on the Cob, Roasted Brussels Sprouts, or Creamy Garlic Mashed Potatoes. For dipping, consider Ranch, honey mustard, or barbecue sauce.
One of America's favorite cookbook authors is Ina Garten. She lives and works in East Hampton, in a lovely shingle style home with beautiful manicured gardens. Her cookbooks are full of easy recipes and lots of hints on great entertaining, but I find myself looking at the photos of her house and her garden just as much as the food photography Lets go on a garden tour!!! This is actually a somewhat newer remodeled home that she and her husband Jeffrey purchased, after living in a rental property, while she ran her successful food business The Barefoot Contessa. She hired landscape designer Edwina Von Gal to create a series of Parterre gardens on 1/4 acre of land near the house, calling it the "kitchen garden". Initially she envisioned the parterres filled with vegetables but as most gardeners find out, deer and squirrels will take a bite out of just about anything edible. The parterres soon became filled with flowers and very little in the way of herbs and vegetables. Over the next ten years she tried to persuade her neighbor to sell her his property (so she could build a new kitchen and entertaining area) but to no avail...then finally in 2006 the owner acquiesced and Ina acquired the property and was able to build a new barn inspired kitchen, a walled herb garden and cotinued to plant more beautiful expanses of flowers and trees Ina is so cute! The photo above from an early cookbook shows the young boxwood hedges and lavenders just starting to fill in. Boxwood hedging is really wonderful but takes years to look really full. The porch with the wisteria vine has since been screened and now has a permanent roof. I love some of the old wood fencing and little sheds she has on the property. No matter how hard people try, the look of time worn wood and the structure of old trees and shrubs just cannot be duplicated The new barn sits directly across from the house Below is the new walled herb and vegetable garden which sits adjacent to the new barn. To be honest, I'm not sure how much I like this garden. I love the rustic touches in the barn design but I hope she plants it full of veggies and wonderful produce. It will be so much prettier. The walled garden has really filled in, in these photos... love the simple bird bath Here Ina is growing cherry tomatoes, chard, dill, squash just to name a few. In the corner is a fig tree! I think Ina's tomatoes are in need of some trellis work...nice to see some one else has these crazy 10 foot high tomato plants too! love the orange roses! There are dozens of articles about this wonderful barn and all of the beautiful details of both the exterior and the inside...including the amazing kitchen and great room Most of her table arrangements are simple and I suspect she uses as much as she can from her gardens to fill in the centerpieces In the first of her two cookbooks there are a few photos of the early years of the garden just beginning to take shape. She definitely has a thing for hydrangea, doesn't everyone? Her food styling is always so pretty, especially the shots taken out of doors. I like the photo below with the old lichen covered fence and the grey shingle shed in the background She seems quite at home in the garden and I suspect she is a confident clipper and snipper but not so much of a digger and planter Are you a clipper and snipper or a digger and planter I'm a little of both! Hope you enjoyed the tour Happy Gardening Photos via House Beautiful, The Wall Street Journal, The New York Times, O Magazine Ina Garten cookbooks