barefoot contessa easy as pie episode

To start, hot coals work their magic on her Tuscan Grilled Cornish Hens, and she amps up the flavor on Foolproof Ribs with Barbecue Sauce. For his Friday night arrival, she makes Spicy Hermit Bars, then while Miguel and Jeffrey take test shots for a new Barefoot style book, Ina prepares Saturday lunch of Zucchini and Goat Cheese Tart and Tomato Carpaccio. Later, her friend demonstrates the art of floral design. She starts by combining coffee chipotle chili powder and red pepper flakes for a spicy dry rub on Grilled New York Strip Steaks, and she cools things off with a Crunchy Iceberg Salad with Creamy Blue Cheese. Sweet and savory, this is fruit all the way and anything goes. Ina is setting sail down the Hudson River to celebrate a friend's birthday. Episode: Easy as Pie. Later, her friend demonstrates the art of floral design. Ina's shaking up the classics turning San Francisco lobster into a Deconstructed Lobster Salad With Lemon Mayonnaise. She makes a light and airy Tres Leches Cake with Berries and Make Ahead Whipped Cream, and her crowd-pleasing Pork Posole is a spicy, all-in-one main course piled high with fixings. Her sides include Orange Braised Carrots and Parsnips, Roasted Broccoli with Panko Gremolata, make-ahead Mashed Potatoes with Goat Cheese and Shaved Brussels Sprouts with Pancetta. Baking and blooms are on the menu as Ina shares the secrets of pie making with her friend Michael in exchange for some ... Barefoot Contessa: Back to Basics Episodes; 1100 ... Easy as Pie. Lastly, it's all things Italian in Ask Ina. Then it's back to the barn for a comforting soup dinner with Jeffrey -- the perfect end to the perfect day. There are Roasted Salmon Tacos with avocado salsa and a super quick slaw, then Cider Roasted Pork Tenderloin with an incredible make-ahead marinade and served with Fig Chutney. It's all about brunch, baking and cocktail shaking as Ina asks her Hollywood mogul friends over for Breakfast Ricotta With Berries and Maple Syrup. Dinner on day one of Ina and Jeffrey's California trip is Chicken With Wild Mushrooms and Green Salad and Napa Vinaigrette. For dessert, it's Raspberry Rhubarb Crostata with ice cream. Then she prepares Lamb Sausage in Puff Pastry and Zucchini and Gruyere Frittata Squares, all washed down with an ice cold Classic Daiquiri. Then Ina elevates humble zucchini and frozen spinach into fabulous Baked Spinach and Zucchini, and eggplant steps into the limelight in wonderful Spiced Lamb-Stuffed Eggplants that are classy enough for company. Baked Farro and Butternut Squash works as a main dish or side with Ina's quick Herbed Pork Tenderloins. Next, she's making American classics – lobster rolls with a French twist with Gregory Marchand of Frenchie to Go and whiskey sours at the bar of the iconic Le Meurice hotel. I'm so excited for the next season of Barefoot Contessa: Cook Like a Pro!! Think you have what it takes? Ina makes dinner to celebrate the arrival of her friend's newborn son. Some like it hot, and some like it spicy, so Ina Garten is making dishes to please both. Ina Garten is giving traditional Thanksgiving dinner dishes a modern twist. A refreshing Campari and Orange Granita takes dessert to a new level, and Chef Jean-Georges Vongerichten shows how to make Chocolate Rum Pudding with Candied Violets. To start, it's out with the big bird and in with Tuscan Turkey Roulade, which is easy to make and carve. 3 cups all-purpose flour. To get the party started, there's Bruschetta with Sauteed Chard and Aperol Spritzers, followed by Roasted Italian Meatballs and a cool Arugula, Radicchio and Parmesan Salad. In the oven, a colorful Roasted Beet, Butternut Squash and Apple Salad bakes along with a make-ahead Root Vegetable Gratin. Ina finishes her pastry extravaganza with Warm Goat Cheese in Phyllo. Track Barefoot Contessa season 21 episodes. Finally, she adds a little fizz to dessert with an awesome Raspberry and Cream Sgroppino. Her fancy Raspberry Tart only looks difficult to make, and a French 75 cocktail will make you think you're in France. It's eggs all the way in an incredible master class, featuring them both soft boiled and in the dressing of a fantastic Caesar Salad with Blue Cheese and Bacon. Ina is making dinner for her friend Miguel Florres-Vianna who is at the barn photographing the garden. Finally, she makes Raspberry Roasted Applesauce, a simple and divine dessert with concentrated flavors. Her spread includes five incredible appetizers, starting with crazy-delicious Roasted Shrimp Cocktail Louis and elegant and easy no-cook Herbed Fromage Blanc, which is simple to make for entertaining a crowd. Ina takes a stroll on The High Line and meets with the vendor behind People Pops, and even Jeffrey's getting a cheese making course at Beecher's Handmade Cheese. Cheers! She starts with two easy appetizers, Mustard and Gruyere Batons and Warm Dates with Blue Cheese and Prosciutto. ALL RIGHTS RESERVED. Then French gets an easy makeover in Ask Ina. Corus Lifestyle. Then it's time to answer questions on burger joint food in Ask Ina. The first episode is full of delicious, easy recipes all involving my favorite food group -bread!! At the Michelin-starred Auberge du Soleil, Ina learns to make their signature Torte Au Chocolat. Ina Garten is fired up and sharing her advice for grilling and barbecuing like a pro. After a practice fire drill, Ina pitches in and serves the fire fighters up a delicious dinner back at the station. There's easy Seafood Chowder, then she discovers the secrets on how to make the perfect burger with Chef Laurent Tourondel from LT burger, who also shares his recipes for delicious burger toppings, pickle mayo and guacamole. The new episodes will air on Sundays at 12 PM (EST) on Food Network, starting on March 11. Ina Garten is sharing all her secrets and pro tips for Italian dishes. Then salad and fries get a makeover with delicious Buttermilk Ranch Dressing With Bibb Lettuce and Baked Sweet Potato Fries. For side dishes, Ina makes Chipotle Smashed Sweet Potatoes and one-pan Thanksgiving Roasted Vegetables. The day kicks off with a fabulous breakfast of Potato Latkes and Homemade Applesauce, then armed with a packed lunch of Smoked Salmon and Herb Cream Cheese Bagels, it's off to Brooklyn for a culinary tour including a visit to the best pizza place in Brooklyn, Franny's Pizzeria, where Ina and Jeffrey get a lesson in making authentic Clams, Chilies and Parsley Pizza, and then it's back to East Hampton with New York Egg Cream for a retro nightcap. Ina surprises Jeffrey with a birthday get-together at a surprise location, historic building "Home Sweet Home." It's a drill dinner for local fire fighters. A classic French cheese board that includes Herbed Goat Cheese and a toasted baguette is perfectly paired with Ina's Green Salad with the Ultimate French Vinaigrette. Think you have what it takes? Ina also shakes up a classic cocktail with the Dukes Cosmopolitan. It's a pre-party tasting and planning meeting for Ina's friend's son's rehearsal dinner. Easy and elegant Stewed Rhubarb and Red Berries make a perfect summer dessert, with ideas for amping things up with fruit liqueurs. It's Friday, and that means two things: Jeffrey's coming home and chicken for dinner! Ina Garten is tackling daunting dishes with easy techniques, from a perfectly risen Souffle a L'Orange to overcoming pastry fears with her totally professional-looking Anna's Tomato Tart. They each take a course with a Mediterranean theme and create dishes such as Grilled Eggplant With Sherry Vinegar Drizzle, Fried Baby Artichokes, Eli's Grilled Rib Eye Steak and Italian Plum Tart. Egg whites are whipped to perfection for a Pavlova Fruit Tart, then there's foolproof Truffled Scrambled Eggs. There's a photo shoot in her garden with the magazine followed by recipes back in the kitchen. Her centerpiece is a foolproof English Rib Roast, and she reveals her tricks for getting it right every time. It's a day of flames and flowers as Ina shares fantastic surf and turf grilling recipes with her friend, perfumer Antonia. Tips for making a perfect pie are shared as Ina prepares a foolproof crust for both blueberry and strawberry-rhubarb versions of the dessert. Pastry chef Natasha Pickowicz teaches Ina how to make the most incredible Roasted Carrot Tart, and Parisian chef Marie-Aude Rose shares her secrets to making perfect Crepes and Chocolate Sauce.

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