Sat, Apr 27, 2019
This is a ultimate guide to cooking with pastry as Ina talks tips and shares amazing ideas for things you can make with it. There's her fool proof dough in a show stopping French Fig Tart, shortcuts with Spinach in Puff pastry, fancy French Pate a Choux pastry made easy in her Cacio e Pepe Cheese Puffs, that are totally irresistible appetizers, then she's finishing the pastry extravaganza with Warm Goat Cheese in Phyllo on salad. Home made and store bought, sweet and savory - it's pastry all the way.
Sun, May 12, 2019
It's food on the move with the Barefoot Contessa who's sharing pro tips on perfect portable eats. There's a marvelous, moist Lemon Poppy Seed Cake that's just the thing to take to work in the afternoon. Tomato Mozzarella Pan Bagnat - a fantastic Provencal sandwich delicious for lunch on the go. Charlie Bird's Farro Salad is Ina's answer when the question is what to take to a Potluck party and finally there's Fresh Blueberry Rhubarb Jam - an amazing gift for any occasion.
Sat, May 18, 2019
Ina's cooking with her favorite herbs and sharing pro tips for turning up the flavor volume. There's Rosemary, oregano and mint in Pork Souvlaki with Radish Tzatziki, it's a fantastic easy dinner. Dill, chives and basil in amazing Heirloom Tomatoes with Herbed Ricotta. More basil and parsley in Parmesan Pesto Zucchini Sticks, a knock out side dish, and finally thyme is the magic ingredient in Warm Marinated Olives. She's also sharing tips on growing and storing herbs.
Sat, May 25, 2019
Ina's firing up the BBQ and showing you how to grill like a pro. To start, hot coals work their magic on Tuscan Grilled Cornish Hens. She's amping up the flavor on Ribs with Barbeque Sauce, they're fool proof and fabulous. There's flame grilled Smokey Eggplant in an incredible dip with yogurt and mint, and she's even grilling Oysters with Lemon Dill Butter that are so good that Jeffery shows up to try them.
Sun, Jun 2, 2019
Ina is getting a cook with a pro masterclass from three amazing chefs. It's a super chef takeover at the barn. Pastry chef Natasha Pickowicz is teaching Ina how to make the most incredible Roasted Carrot Tart, Parisian Chef Marie Aude Rose shares the secrets to making perfect Crepes and Chocolate Sauce and Missy Robbins is giving a pasta masterclass and revealing how to make Fettucine, with Buffalo Butter and Parmigiano Reggiano with just a handful of ingredients.