Her Raspberry Baked French Toast is perfect for welcoming company, and her Mini Italian Frittatas only need to be warmed up before serving. During the week following when a new episode airs, Ina makes the recipes available on her website for viewers to try at home. Probably the advantage of having one host rather than two which is often the case with cooking shows. Parmesan can take both side dishes and salads to a whole new level, as Ina shows with Parmesan Chive Smashed Potatoes and Celery and Parmesan Salad. Then she's teaming up with Eli Zabar who will be sharing an incredible tomato salad recipe with fresh tarragon.
Visit with Ina at home in the sumptuous Hamptons of New York to discover her shortcuts and strategies for make-ahead menus, fabulous food and memorable parties. Currently on the show you can learn to cook and prepare massive dinner parties with just the simplest of items while allowing your guests to believe that they have had a dinner that took days and weeks to prepare. First, her Easy Coquilles Saint Jacques is a typical French bistro take on scallops. Legendary chef Wolfgang Puck shows how to turn two humble slices of walnut bread into the ultimate Lobster Club Sandwich. The new season started at the end of August and is still going strong.
Season 16, Episode 2 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. Beneficially, she also has a cookbook where people can try their hand at her recipes on their own schedule. She whips up a batch of Vanilla Shortbread Hearts with a vanilla glaze and bakes her moist and delicious Vanilla Cream Cheese Pound Cake. She strives to use fresh ingredients and utilize time savers Advertisement in her recipes, but surprisingly received no formal education in culinary. How Did Ina get her start in Culinary Arts and television? Her Bay Scallops Ceviche with marinated, raw scallops is an easy, no-cook appetizer, and Salmon with Melting Cherry Tomatoes is a fast and foolproof dinner.
Fiesta Corn and Avocado Salad is an easy first course that also works as a side dish or salsa. Season 6, Episode 10 Ina makes dinner to celebrate the arrival of her friend's newborn son. There's an incredible slow cooked 4-Hour Lamb and Provencal French Beans inspired by a dish her friend Barbara Lieberman tasted in Provence. Her Bay Scallops Ceviche with marinated, raw scallops is an easy, no-cook appetizer, and Salmon with Melting Cherry Tomatoes is a fast and foolproof dinner. Finally, Ina raises her glass to cocktail hour with the fire and ice of frosty Jalapeno Margaritas, shaken like a pro! There's even bread in Ina's layered dessert, Peach and Berry Summer Pudding. Season 13, Episode 2 Ina Garten's got weeknight dinners covered, pro-style! She is a cook who teaches people at home to cook like the pros.
Season 3, Episode 5 Inspired by her trips to France, Ina creates the perfect French dinner party. 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. She makes moist Lemon Poppy Seed Cake for an afternoon snack at work and Tomato Mozzarella Pan Bagnat -- a fantastic Provencal sandwich -- for lunch on the go. Ina Garten knows how to entertain with simplicity, style and fun. Season 1, Episode 23 This is back to basics on dinner for unexpected guests. Classic dishes are deconstructed to the 11th degree, or things are done more efficiently allowing her to chat with her guests or husband. Are you a follower of the series? For a sweet finish, she makes Fresh Berries and Sweet Ricotta with Raspberry and Blackberry Sauce.
They're providing the boat and she's bringing fantastic portable food, like Hot Smoked Salmon, Fresh Dill Sauce and Carrot Cake With Ginger Mascarpone Frosting. How are people reacting to the show? It also stars in three of her easiest canapes: Parmesan Shards, Parmesan Crisps, and Parmesan and Chipotle Popcorn. She starts with the most delicious quick bread you'll ever bake, foolproof Irish Guinness Brown Bread. Ina is sharing her top herbs and how to use them in delicious recipes, Greek lamb with a yoghurt mint sauce and oregano, feta and tomato salad. She really started cooking after she married her husband and he was shipped out.
Finally, she prepares Baked Polenta with Mushrooms and Blue Cheese for a comforting dinner. There's a twist on a classic with Apple Pie Bars, then pure comfort meets wow factor in Chocolate Banana Cream Pie. Ina wraps things up with a perfect high-low mix of Warm Lobster Rolls, a classic with the volume turned up. After refusing to meet a 6-year-old boy with leukemia who twice requested a cooking session with her through the Make-A-Wish Foundation, The Contessa Ina Garten has had a change of heart. It won its first Daytime Emmy in 2009, when Ina won Outstanding Lifestyle or Culinary Host, which she certainly lives up to. She's making a sensational Paella Salad, a platter of Goat Cheese, English Oat Crackers and Fig Preserves, and a pitcher of seriously good Rose Sangria.
Past episodes of the show can also be viewed online. Finally, there's a Sparkling Grapefruit Granita that's guaranteed to impress. Viewers have also commented on how good she is at describing to the camera what she is doing, and sharing any particular hints she has for making a dish easier, even though some of her dishes could be hard for some people to recreate, either due to skill level or appliances necessary. And that's exactly what she's doing for dinner with her friend Miguel who just happens to be in town. Her fancy Raspberry Tart only looks difficult to make, and a French 75 cocktail will make you think you're in France. Seems like foodies cannot get enough of Ina and her dishes for one reason or another! She won the same award in the following year in 2010, and most recently won the award of Outstanding Culinary Program in 2015, after last receiving a nomination for it in 2009. Season 13, Episode 4 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.