Watch how to make this recipe. Preheat the oven to 400 degrees F. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a...
Recipe courtesy ofIna Garten From:Cooking for Jeffrey Maple-Roasted Carrot Salad rated 4.9 of 5 stars 30 Reviews Level:Easy Total:1 hr 5 min(includes resting and soaking time) Active:30 min Yield:4 servings for lunch, 6 servings as a side dish ...
Ina Garten: So I got Julia Child's "Mastering the Art of French Cooking." And I just worked my way through those books, which were very complicated recipes. I mean, there were ingredients in each recipe that was another recipe in itself. And I loved that challenge. Sharyn Alfonsi: You...
After Blunt's viral English Roasted Potatoes, which she made on Ina Garten's showBarefoot Contessa, made their way into Garten's "Modern Comfort Food" cookbook, we hoped this episode would bring another great recipe from Blunt's kitchen. And we were not disappointed. During the episode,Blunt...
This is a simple dish that Ina Garten makes for summer parties. The sauce can be made well in advance, and the fish grilled at the last minute. The re...
Recipe courtesy ofIna Garten From:Barefoot Contessa Family Style Sauteed Carrots rated 4.5 of 5 stars 161 Reviews Level:Easy Total:15 min Prep:5 min Cook:10 min Yield:6 servings Save Recipe Ingredients Deselect All 2 pounds carrots 1 teaspoon kosher salt ...
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Recipe courtesy ofIna Garten From:Barefoot Contessa Back to Basics Company Pot Roast rated 4.6 of 5 stars 1007 Reviews Level:Easy Total:3 hr 20 min Prep:20 min Cook:3 hr Yield:8 servings Save Recipe Ingredients Deselect All 1 (4 to 5-pound) prime boneless beef chuck roast, tied ...
I buy chicken part when they are on sale and use left over bones from roasted chickens. I keep them in the freezer until I have enough to make a stock. I don't use any herbs because I like to season the stock as the recipe dictates. I also simmer it on very low, barely bubbling...
“When I did fancy things in the store, nobody really bought them. People wanted roast chicken and roasted carrots. I’m inspired by specialty food-store recipes as opposed to restaurants.” Get the Recipe:Perfect Roast Chicken Her Go-To Dinner Party Dish Is Rack of Lamb ...