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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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Italian meatball hamburgers; creamy cucumber salad; confetti corn; chocolate cake; ice cream custard and raspberries.
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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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Roasted Salmon Tacos with avocado salsa and slaw; Cider Roasted Pork Tenderloin; Garlic and Herb Roasted Shrimp; April Bloomfield reveals go-to weeknight dinner; five-minute Lemon Capellini.
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Carolina grits with country ham and red eye gravy at Seersucker Restaurant; the secrets to perfect baguettes at Bien Cuit Bakery; Ina makes a sugar snap pea, pancetta and parmesan salad.
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A smoked salmon and bagel masterclass; a lesson in steak; coffee roastery in Queens; spice rubbed New York strip steak; sweet potato fries; coffee granita.
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Corn and avocado salad; roasted summer vegetables; tequila citrus chicken; making a local cheese platter; buffet strategies.
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Ina Garten is sharing all her seafood secrets and pro tips, starting with her recipe for Cioppino, a satisfying one-pot stew with cod, shrimp, scallops and mussels.
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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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Truffle mac and cheese; lemon mousse with whipped cream; cinnamon honey butter.
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Ina is throwing a celebration meal for her friend Deborah Berke, who has been named the Dean of the Yale Architecture School; she makes a paella salad, a platter of goat cheese, English oat crackers and fig preserves, and a pitcher of Rose Sangria.
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Ina Garten shakes things up with a skillet-roasted lemon chicken and an amped-up roasted broccolini on the side; raspberry rhubarb crostata with ice cream for dessert.
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Ina Garten tackles tough dishes with easy techniques; from souffle a l'orange to overcoming pastry fears with her Anna's tomato tart; chef Jose Andres has a trick for separating eggs; foolproof caramel for caramel salted nuts.
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It's food on the move with Ina Garten as she shares pro tips for portable eats; she prepares a moist lemon poppy seed cake, tomato mozzarella pan bagnat, Charlie Bird's farro salad with lemon dressing and fresh blueberry rhubarb jam.
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Ina hosts a "Mary Poppins" reunion, sharing cooking secrets and making a British-style Sunday lunch for friends from the new movie; she shows Emily Blunt her foolproof Roasted Capon recipe; Emily shows her how to make her Perfect Roast Potatoes.
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Ina Garten teaches a Dinner Party 101 class to actress Debra Monk; roast chicken with bread and arugula salad; an easy cheese board; tri-berry crumbles; a table-setting tutorial.
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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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Crispy lemon Parmesan chicken; orecchiette with broccoli rabe and sausage; Parmesan chive smashed potatoes; celery and Parmesan salad.
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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.
aired 16 days ago
Ina celebrates her 35th wedding anniversary with her husband Jeffrey.
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Ina is cooking with herbs and sharing tips for turning up the flavor; she incorporates rosemary, oregano and mint in pork souvlaki with radish tzatziki and pitas for dinner; dill, chives and basil shine in heirloom tomatoes with herbed ricotta.
VOD available
Ina combines coffee chipotle chili powder and red pepper flakes for a spicy dry rub on grilled New York strip steaks; iceberg salad with creamy blue cheese; buttermilk is used for foolproof fried chicken; peanut butter and fudge ice cream sandwiches.

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