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Barefoot Contessa

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Hosted by cookbook author Ina Garten, "Barefoot Contessa" is all about simple, fun entertaining. The former White House nuclear policy analyst (for President Richard Nixon) shares recipes for picnics, parties and dinners as well as other touches to make a meal or event a success.

Latest episodes

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It's all about oranges, the magic factor in some of Ina's recipes; unleashing the flavor in amazing roast duck breast with dried cherries and port and making dainty orange French lace cookies; wild rice salad; fig and goat cheese bruschettas.
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Ina unlocks her liquor store secrets and easy techniques that take red wine-braised short ribs, fennel soup gratin and an awesome fresh apple spice cake; mimosas, kir and raspberry royale cocktails and mixes up a stunning champagne VSOP.
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Ina transforms ordinary vegetables into extraordinary dishes; cauliflower toasts, baked spinach and zucchini and then an eggplant steps into the limelight in wonderful spiced lamb-stuffed eggplants that are classy enough for company.
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Ina has all the tricks for French cooking at home, with secrets to a show-stopping summer filet of beef with BĂ©arnaise mayonnaise, endive, orange and roquefort salad; prune armagnac clafouti; baked brie and cooked goat cheese and a warm vacherin.
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Ina celebrates Jeffrey's favorite food's; fried chicken sandwiches; salmon cured with dill and pernod; coffee chocolate chip ice cream sandwiches; Chef Jeffrey's in the kitchen brewing coffee; Italian iced coffee.
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One of Ina's favorite ingredients is tomatoes; easy provençal lamb; penne arrabiata; stewed lentils and tomatoes; beautiful heirloom tomatoes speak for themselves in tomatoes and burrata with garlic toasts.
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Ina revamps lemon ricotta pancakes with figs, then mashing up two winners in Caesar-roasted swordfish; vanilla brioche bread pudding; stilton and pears with roasted plum chutney.
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Ina Garten throws a Barefoot breakfast bash for her friends, Devon Fredericks and Eli Zabar; potato pancetta frittata; overnight Belgian waffles; smoked salmon platter with scallion and dill cream cheese; fresh fruit platter.
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Ina Garten has all the bases covered when it comes to Tex-Mex entertaining; her recipes include Tres Leches Cake with berries and Make Ahead Whipped Cream, pork posole, fiesta corn and avocado salad and jalapeno margaritas, shaken like a pro.
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No-fuss, make-ahead breakfast items include raspberry baked French toast, mini Italian frittatas, blueberry bran muffins, and orange marmalade butter; Ina lays out an impressive breakfast smoked salmon platter with a pitcher of Virgin Marys.
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Ina shares tips for cooking with sweet, savory and even store-bought pastry; she starts with her foolproof sweet pastry dough for a French fig tart; she uses a shortcut to make spinach in puff pastry and finishes with warm goat cheese in phyllo.
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Store-bought ingredients pass the test for Ina Garten as she makes sweets, treats and more; ready-made shortcuts wow in her Raspberry Baked Alaska with Fresh Raspberry Sauce; Turkey Sandwiches with Brussels Sprouts Slaw.
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Ina prepares a dinner, side dish, salad and dessert inspired by the farm stand; she makes rosemary rack of lamb with Tzatziki and parmesan roasted zucchini, fresh corn pancakes with Tuscan tomato and bread salad and fresh berries and sweet ricotta.
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Ina Garten is sharing all her secrets and pro tips for Italian dishes. She starts with a fabulous two-fer, Tomato Eggplant Soup, and the leftovers become Baked Pasta with Tomatoes and Eggplant. Then she makes Flounder Milanese topped with Arugula Salad and Lemon Vinaigrette for a modern twist on a classic. Italian ingredients shine in her Kale Salad with Pancetta and Pecorino, and finally, Ina makes a cocktail to toast all things Italian, the Limoncello Vodka Collins.
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Ina gets a cooking masterclass with three amazing professional chefs; pastry chef Natasha Pickowicz, Parisian chef Marie-Aude Rose and chef Missy Robbins.
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Ina Garten starts with two easy appetizers, Mustard and Gruyere Batons and Warm Dates with Blue Cheese and Prosciutto; her main course is Moroccan Lamb Tagine with steamed couscous, and she whips up a decadent chocolate cake for dessert.
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Ina Garten shares recipes that use her favorite good ingredients starting with chocolate pecan meringue torte; maple-roasted acorn squash and Tuscan roasted potatoes and lemon; crispy chicken thighs with mustard sauce.
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Ina Garten shares her recipe for pulling off the perfect cocktail party; her spread includes roasted shrimp cocktail Louis, no-cook herbed fromage blanc, lamb sausage in puff pastry, zucchini and gruyere frittata squares, and classic daiquiri.
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Ina shares her kitchen tips and professional strategies for roasted chicken with radishes; she puts a twist on a classic with chicken and spinach Waldorf salad, featuring juicy roasted chicken breasts; Ina prepares truffled chicken liver mousse.
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Eggs all the way; featuring both soft boiled and in the dressing of a Caesar salad; whipping egg whites to perfection for a pavlova fruit tart; making eggs Benedict with an easy hollandaise sauce.
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Ina Garten is turning up the volume on flavor, starting with the creamy hummus she pairs with her chunky Israeli vegetable salad; a dinner party classic made over; Ina's chocolate pecan scones are a sweet indulgence worthy of any brunch party.

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