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- It's all about farm-to-table cooking for Ina Garten's spring feast of dinner, side dish, salad and dessert. She makes Rosemary Rack of Lamb with Easy Tzatziki, Parmesan Roasted Zucchini, Tuscan Tomato and Bread Salad and more.
- Ina Garten is sharing all her seafood secrets and pro tips, starting with her Cioppino recipe. She also makes Bay Scallops Ceviche, Salmon and Melting Cherry Tomatoes and a classic with the volume turned up, Warm Lobster Rolls.
- Ina Garten covers all the bases when it comes to Tex-Mex entertaining starting with a light Tres Leches Cake with Berries, crowd-pleasing Pork Posole, Fiesta Corn and Avocado Salad and frosty Jalapeno Margaritas.
- 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.
- 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.
- 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.
- 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.
- 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.
- Store-bought ingredients pass the test for Ina Garten as she makes Raspberry Baked Alaska with Fresh Raspberry Sauce, Turkey Sandwiches with Brussels Sprouts Slaw and Roasted Eggplant Parmesan.
- Ina Garten is making dishes to please hot and spicy palates. She starts with an exotic Lamb and Chickpea Curry, pairs Lobster Corn Fritters with creamy sriracha sauce and serves up Sweet Potato Empanadas with Chipotle Chile.
- Ina Garten is turning up the volume on flavor, starting with the creamy hummus she pairs with her chunky Israeli Vegetable Salad. She also makes Chocolate Pecan Scones and Raspberry Roasted Applesauce.
- Ina Garten's favorite part of the Thanksgiving meal is the side dishes, and she's leaving no vegetable unturned! From Celery Root and Apple Puree to Parmesan Mashed Potatoes, there's something for everyone.
- Ina Garten is sharing all her secrets and pro tips for Italian dishes, including Tomato Eggplant Soup with leftovers that become Baked Pasta with Tomatoes and Eggplant. She also toasts with a Limoncello Vodka Collins.
- 2002–202121mTV-GTV EpisodeIna Garten shares tips and techniques for easy yet elegant recipes.
- Ina Garten is sharing recipes and pro tips for putting together a gorgeous seasonal brunch. She starts with Shakshuka with Feta, bakes a batch of Morning Glory Muffins and toasts the holidays with a Spicy Bloody Mary.
- Ina Garten shares new ways to cook with pork, focusing on bacon, sausage, kielbasa and tenderloins. Her recipes include Sausage and Mushroom Strudels, hearty Lentil and Kielbasa Salad and quick Herbed Pork Tenderloins.
- Tasty traditional American food is on the menu in this show. Classic home made burgers and turkey sausages with delicious fresh corn salad and vegetable coleslaw. The meal is completed with a stunning Flag cake.
- Years ago Ina hosted her friend's wedding in East Hampton. Ina recreates the day with an updated menu of Marinated Rack of Lamb, Orzo with Roasted Vegetables and Parmesan Roasted Asparagus. The real surprise is Ina's spin on the original wedding cake.
- What's the secret to a good marriage? Love, laughter and understanding and lots of home cooked meals. Ina's husband Jeffrey is back to work, back to Yale for the week and she's preparing a delicious food that will travel well and still taste good when it reaches Connecticut such as butternut squash and apple soup and sesame chicken salad. All this and a romantic breakfast of banana sour cream pancakes with maple syrup and crispy bacon before he leaves - it guarantees that Jeffrey will return home as quickly as possible.
- It's Ina's flawless plan for a Big Breakfast party where you don't have to get up at dawn. Recipes for Strawberry scones and Potato Basil Frittatas made the night before, so that all that has to be done in the morning is reheating and laying out the table.
- French food has a reputation for being a labour of love but Ina knows the secret to making classic French food easy and in record time. Ina proves you don't need a Michelin star to make an authentic French meal. Ina's good friend Miguel is off to Paris and she's cooking a meal which will get his taste buds excited about French Bistro cooking. Beef Bourgignon, creamy mustard vinaigrette, salad and Kir Royal.
- Smoked-salmon tea sandwiches and cupcakes decorated with pansies are served at a book party.
- The stakes are high so the food has to be distractedly tasty as well as made in card game friendly bite sized portions. Ina makes mini Lobster Salad, Vegetable Sushi, Lamb sausage in puff pastry and tiny Linzer cookies.
- Lemon and garlic roast chicken; baby leaf, crispy bacon and Parmesan salad; Chicken tabbouleh are prepared.
- Chocolate has always been a real menu pleaser. Ina pulls out all her favorite chocolate recipe moments. Chocolate white chocolate chunk cookies, Truffles, Tiramisu, chocolate brownies and for the more health conscious chocolate dipped strawberries.