Barefoot Contessa Back to Basics by Ina Garten#1 NEW YORK TIMES BESTSELLER
Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites.
Ina Garten’ s bestselling cookbooks have con-sistently provided accessible, subtly sophisticated recipes ranging from French classics made easy to delicious, simple home cooking. In Barefoot Contessa Back to Basics, Ina truly breaks down her ideas on flavor, examining the ingredients and techniques that are the foundation of her easy, refined style.
Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes—crowd-pleasers like Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns—demonstrate Ina’s talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress.
For longtime fans, Ina delivers new insights into her simple techniques; for newcomers she provides a thorough master class on the basics of Barefoot Contessa cooking plus a Q&A section with answers to the questions people ask her all the time. With full-color photographs and invaluable cooking tips, Barefoot Contessa Back to Basics is an essential addition to the cherished library of Barefoot Contessa cookbooks.
Jennifer Garner's Pretend Cooking Show - Episode 11: Sweet Potato Pudding
Smashed sweet potatoes
Growing up, we had sweet potatoes with toasted marshmallows more times than I can count. I wanted to come up with a recipe for sweet potatoes that were every bit as decadent as the ones my brothers and I loved as kids, but with a more interesting and savory flavor profile for Thanksgiving. The crumble is made with walnuts, flour, fresh sage, brown sugar, Parmesan, a touch of heat from crushed pepper flakes, and of course, a generous amount of butter. The potatoes underneath are creamy and studded with shallots caramelized in brown butter. Prick the potatoes several times with the tines of a fork, and bake for 45 minutes to one hour, or until tender when pierced with a knife.
Rule the Kitchen with More Recipe Faves
These potatoes are not quite as crispy like fries but they're better for you because they're baked. The serving size says 4, but I eat all of them at one sitting! Ina likes to cut them into fairly large wedges, but I like them smaller like french fries because I love the crispiness and get more of it with smaller wedges! Sweet potatoes are available year-round, but their prime season is really autumn and winter. Choose potatoes that are smooth and unblemished, and use them fairly soon because they don't keep as well as other potatoes. Community Pick. Recipe by Sharon