First filet steaks done the steakhouse way sauteed then oven roasted to perfection with a fabulous Roquefort and Chive sauce to wake up even the most jaded taste buds.
To start, easy store-bought appetizers, then Bay Scallop Gratins, and to end two delicious home-made candies - white chocolate bark and fleur de sel caramels.
It's back to basic's on chicken. Chicken Bouillabaisse with a Garlicky Saffron Mayonnaise called Rouille. Plus the secret of how to make the simplest most delicious chicken stock.
It's back to basics on grilling. Ina's experimenting with new and inventive ways to use the grill which goes way beyond hotdogs and hamburgers.
It's back to basics on Thanksgiving. Ina is revealing her foolproof countdown to the holiday meal and a fabulous festive menu.
She has a plan and a perfect menu. There's make ahead Buttermilk cheddar biscuits and home made strawberry jam, a fun cocktail called juice of a few flowers and soft herbed Scrambled eggs
Ina Garten
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