This indulgent treat is dessert perfection. The recipe combines two types of chocolate, melted with cognac and Grand Marnier, then blended with butter and thick, luscious whipped egg yolks. Folded-in whipped egg whites and cream provide a light-as-air texture for the mousse. The results are simultaneously rich and chocolatey, yet light and pillowy.
I’m counting down to Ina’s memoir release by sharing one favorite recipe daily from each of her 13 cookbooks! First up, the OG, The Barefoot Contessa Cookbook and Ina’s mouthwatering Potato Fennel Gratin! It’s decadent, comforting and someone is going to have to come over and pry this out of my hands before I devour it all
Toast to Beyoncé’s birthday with a Master Cleanse Lemon Drop Cocktail, inspired by her Dreamgirls diet. This vodka-based drink combines lemon juice, maple syrup, and a cayenne-sugar rim for a perfect balance of sweet, tart, and spicy flavors.
Tomato season is here, and we’re celebrating with a week of mouthwatering tomato sandwich recipes! Kicking off with Ina Garten’s Tomato Sandwich with Basil Mayonnaise, featuring garlic-basil-lemon infused mayo on rustic bread topped with ripe heirloom tomatoes.
This no-cook appetizer will satisfy your tastebuds with its rich, creamy, spicy deliciousness – whether served with crackers or veggies. The key, of course, is to use *goood* cheddar and that can only mean Cabot’s Vermont Cheddar!
Ina introduced me to the magical bread salad that is panzanella, and my summers have never been the same. Ina reworks her classic version of toasted bread cubes, red onions, tomatoes, pepper and cucumber tossed garlic/Dijon vinaigrette and swaps out the basil and capers for the even better (IMHO) feta and Kalamata olives.
Be My Guest is back! And Ina’s celeb BFF, Jennifer Garner, is the special guest for the season premiere. Ina and Jennifer team up to turn the volume up on Jennifer’s go-to pizza recipe.
The brief fiddlehead fern season has arrived in Maine! I immediately grabbed these young shoots of an ostrich fern at the farmers market and decided to recreate a version of the dish that made me fall in love in them in the first place: Andy Ricker’s Phat Phak Kuut