Barefoot Contessa: How Easy Is That? by Ina Garten#1 NEW YORK TIMES BESTSELLER
Ina Garten, bestselling cookbook author and beloved star of Barefoot Contessa on Food Network, is back with her easiest recipes ever.
In Barefoot Contessa How Easy Is That? Ina proves once again that it doesn’t take complicated techniques, special equipment, or stops at more than one grocery store to make wonderful dishes for your family and friends. Her newest must-have cookbook is all about saving time and avoiding stress while having fun in the kitchen.
These are not recipes with three ingredients thrown together in five minutes; instead home cooks will find fantastic Barefoot Contessa recipes that are easy to make but still have all that deep, delicious flavor Ina is known for—and that makes a meal so satisfying. Think Pink Grapefruit Margaritas served with Smoked Salmon Deviled Eggs—two classics with a twist. For lunch, Ina makes everyone’s favorite Ultimate Grilled Cheese sandwich and Snap Peas with Pancetta. For dinner, try Jeffrey’s Roast Chicken (tried and true!); Steakhouse Steaks, which come out perfectly every time and—with Ina’s easy tip—couldn’t be simpler; or an Easy Parmesan “Risotto” that you throw in the oven instead of stirring endlessly on the stovetop. Finally, Ina’s desserts never disappoint—from Red Velvet Cupcakes to Chocolate Pudding Cream Tart.
To top it all off, Ina also shares her best tips for making cooking really easy. She leaves bowls of lemons and limes on the counter not only because they look great but because they also remind her that a squeeze of lemon in a dish brightens the flavors. She shows us the equipment that makes a difference to her—like sharp knives, the right zester, an extra bowl for her electric mixer—and that can help you in your kitchen, too.
Filled with 225 gorgeous full-color photographs, Barefoot Contessa How Easy is That? is the perfect kitchen companion for busy home cooks who still want fabulous flavor.
Ina Garten's Greek Salad
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Ina Garten had just made this sensational salad when we spoke. Earthy and nutty farro, seasoned well and simmered in fresh apple cider, forms its foundation. Garten was hooked when a friend first made it for her and Jeffrey, and made some adjustments of her own. Place the farro, apple cider, bay leaves, 2 teaspoons 10 mL salt and 2 cups mL water in a medium saucepan, bring to a boil, lower the heat and simmer uncovered for about 30 minutes, until the farro is tender. If all the liquid is absorbed before the farro is tender, add a little more water. Drain the farro and transfer to a large serving bowl.
Big grain salads are one of my go-tos for cooking for groups, and this Greek Grain Salad makes great use of summer vegetables. It has all the flavors and satisfying crunch of a classic Greek salad, with farro instead of lettuce. In this case, farro not only makes the salad a more substantial side for a party but also makes it a better dish to prepare in advance, and a better one to bring to the beach! Combine the farro with 4 cups of water in a medium saucepan. Bring to a boil, then lower the heat and simmer for minutes, until the farro is just cooked. Drain and pour into a large bowl.
Place the cucumber, peppers, tomatoes and red onion in a large bowl. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Add the feta and olives and toss lightly.
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Easy Greek Salad Dressing