The FN Dish takes you inside Ina’s new barn, new show, and new book, Barefoot Contessa: Back to Basics.
To win an autographed copy of Barefoot Contessa: Back to Basics, enter your favorite, “basic” cooking technique in the comments below. Thanks to all who submitted cooking techniques — CONTEST ENDED on 10/27 — winner will be contacted via email!
Ina I love that you are hosting a new show! My favorite basic is to make a wonderful shrimp stock out of the shells that most cooks simply throw away…help me educate people!
Ina, I’m soooo glad and relieved that you are finally back on FN with new shows! My favorite tip (and where do I start) has to be making pastry dough. Using ice cold butter cut into small pieces, then not handling the dough too long, has made my scones a whole lot more tender and delicious! I also find that your cooking/baking directions in both your recipes frrom FN and your cookbooks work perfectly if I take my time and read them through carefully.
, I’m soooo glad and relieved that you are finally back on FN with new shows! My favorite tip (and where do I start) has to be making pastry dough. Using ice cold butter cut into small pieces, then not handling the dough too long, has made my scones a whole lot more tender and delicious!
Couldn’t be simpler than this.The fresher the better! I prefer to use carrots with the tops on. Definitely sweeter than bagged carrots.
I have been watching your show for years, if I’m planning my Saturday or after work I make sure I’m home. I now have our 4 & 5 year old grandchildren watching w/ me
Ina, I loved your new ‘Back to Basics’ episode! My favorite ‘basics’ are letting meat come to room temperature before cooking and letting meat ‘rest’ for 10 minutes after cooking. My husband did not believe me until he tried it. He said he’s now a believer in both basics. We have definitely noticed a positive result in our cooking/grilling. Thank you!
I love all of Ina’s recipes, but if I had to pick one “basic” technique I have learned from her it is this: roasting bone in, skin on chicken breasts to use in recipes, such as her delicious chicken chili!
I am always bragging about Ina Garten’s cookbooks. They are so easy to follow (I like the way the ingredients are aligned-easier to read) and I like the pictures (so I know what to expect). Since I do not have any good knives, the basic tool for me is my steak knife. Thanks again for your show and cookbooks. PS I like the way you involve your husband in the show. You can tell you guys are truly soul mates.
I love your recipes and I so happy you are hosting a new show.
Good luck and blessings from Costa Rica.
Hi Ina, I can’t to read your new book! My husband and I recently visted Long Island for the 1st time and bought many bottles of wine. Our suggestion, stop by Loaves and Fishes and invest in an expensive wine opener. We did! We will have it forever! I love to pair a good wine with one of your receipes! It brings Long Island to our dinner table.
Thanks for inspiring us! Kathy and Jim Bessette, Cumberland, R.I.
Just wanted to say yahoo for Ina, so glad she’s back with a new show, she is very much one of my fav’s on Food Network!
I love Ina and will be a fan for life! She is such a sweetheart and my little daughter and I enjoy watching her everyday. I have learned a lot from her but the one technique that I use quite a bit and also tell others about is not to wash mushrooms under water. Use a damp cloth or sponge. Can’t wait to see the new season of Barefoot and hope to enjoy it for many years to come!!
I cooked a New York Strip steak using Ina’s basics with my cast iron skillet and it was “fantastic!” I’ll probably never throw it under the broiler again! BTW, Ina, you are looking great!
Basic Vegetable Soup- saute 1 onion in 1 Tb.olive oil until soft. Stir in 1 clove minced garlic. Add about 5 cups of your favorite vegetable, enough chicken or vegetable stock to cover, (4-5 cups) herbs to complement, s&p. Cook just until done. Puree. Adjust seasonings. Garnish with croutons, cream, and herbs.
Ina…Love your shows. My favorite basic is low & slow. Long, slow cooking for meats, soups, stews. Nothing tastes better.
Loved the first episode of the new season– everything looked delicious.
My basic technique for a fluffy omelet is to whisk the eggs for one minute before pouring into the pan. Who doesn’t like a fluffy omelet?!
Ina, one of the basics I use all the time is something I learned from you. The simple art of roasting vegetables. Easy, yet delicious, every time!
Ina - I’m thrilled that you have a new show in your wonderful new barn!!!! However, I still faithfully watch every night at 5:00 p.m. whether the show is old or new!!!! I have many favorite techniques of yours, but cooking chicken in the oven for 35 minutes with olive oil and salt and pepper for use in chicken salad,chicken pot pie or chicken child is one of my favorites. Thanks for all your wonderful receipes and tips!!!
You are my favorite on the Food Network! You have inspired me to cook and now it is one of my favorite hobbies. My fiance laughs at me because I DVR all of your episodes and he says I watch them like I am in class!
Ina, I enjoy your recipes and show very much. One basic rule that you have shared, “always use good vanilla extract, never use imitation anything.”
You’re Fabulous!
I didn’t know that the whisking eggs for about a minute made it fluffier! I’m a big fan of cooking eggs and experimenting with them.
Ina, my favorite basic that I learned from watching you is herb butter. I grow my own herbs and always have a crock in the refrigerator to put on crusty bread, grilled corn, etc. A little extra that goes a long way. I’m looking forward to your new episodes. Thanks and God bless.
I love Ina’s new show and absolutely cannot wait for the new cookbook!
My favorite basic cooking technique using simple ingredients would be my tomato-feta salad. Simply chop up ripe red tomatoes, add crumbled feta and mash together with olive oil and oregano. I simply mash and mix with a fork. Dip in bread, it’s simply delicious!
Purchase a high quality, knife that fits well into your hand. Keep it very sharp and practice basic cutting techniques. It makes prep work easier, more fun, and keeps ingredient sizes consistent in your dishes
I love Ina!
My basic cooking technique is to allow the meat or seafood to be while grilling or searing. Let the heat and grill to do it’s job.Do not mess with the food by constantly flipping or picking at it.
Bruce, I loved your chat with Ina. We don’t get to see enough of her. Make sure to visit Ina again soon.
Ina - I am excited about your new episodes! My 4-year old daughter likes to watch you too!
My favorite basic tip is to boil your duck before roasting to make it less greasy! I was always intimidated and you really made it so easy. THANKS!!
Ina, I was so relieved to hear you were going to have a new show - I missed last Saturday but will be sure to be home this Sat. Love everything about your cooking and your show(s)-you’ve made me the cook I am today - and my office loves your food too! My favorite basic cooking technique has to be always buy chicken with bone and skin on - and cooking it with olive oil and s&p in the oven-you’re the best - and you do look great!!
Ina, I have some of my favorite things I like to make, but what I really want is to visit you and watch you cook, haha….Ill buy the groceries and of course alcohol, We can Drink and cook, what could be better then that! Ill let you test as many recipes as you want .
I am SO glad that Ina has new shows. I have seen all of them and am thrilled to expand my cooking by watching her. I have definitely taken the technique of “roasting” from Ina. It brings out the best flavor, no matter what the food is. Whenever I am in a crunch and not sure of a side to make, I roast something with olive oil, salt, and pepper and it turns out delicious. Thanks Ina!
Ina, all my fun & yummy dinners begin and end with you! Tks for being such a great role model as a loving wife, excellent cook, succesful entrepreneur, dear friend and fantastic hostess. So looking forward to your new book.
Ins, I love the new show and was almost late to a wedding so that I could watch it! I have all your cookbooks except for thenew one and will come to see you on tour in San Francisco in November-I’ll stand in line no matter how long i takes!
Your comments in one of your books on decorating a dining room inspired my dining room-it now has books in it! Thank you, Ina, for sll that you do for us and teach us to do. My food is all thebetter because of you! Sandy Guderyon
Welcome back Ina!! It’s been too long. My favorite tip I’ve learned is to let meat rest before cutting into it. It really makes such a big difference in the flavor and texture.
Ina - I absolutely love your show and am so touched by your relationship with Jeffrey - thanks for sharing with us! My favorite cooking technique so far has been roasting chicken instead of poaching. My kids absolutely love the chicken breasts roasted with olive oil, salt and pepper. And my sons all time favorite meal is the parmesan chicken. Thank you, thank you, thank you. Really looking forward to the new season!
Thank you, Ina, for new and inspiring shows! I have learned so much from you and use your “basics” to make my own. I always shop locally for fresh fruits and vegetables. The flavors and quality are much better and I like to support the few remaining farmers in our area. Using fresh herbs really “turns up the volume” on so many dishes.
I have probably learned more about cooking from Ina than I have from anyone else. My basic is to brown everything going into a braise or soup very very well. Almost to the point of burnt sometimes. Whatever becomes the sauce component is so much tastier that way.
My favorite basic tip is that spending the money for good knives is ALWAYS worth it.
Ina, my cousin and I are great fans of yours! We have many of your cookbooks, and we’re looking forward to purchasing your newest cookbook. All your recipes are absolutely delicious, and my husband and son enjoy the results! Thank you so much for making what is already an enjoyable “hobby” of mine even more enjoyable!
My favorite basic technique I learned from Ina is how to roast vegetables on a sheet pan. I roast everything now- green beans, brussel sprouts, asparagus, etc. I’ll never boil vegetables again!
I just LOVE Ina. She is my food soul mate! I would love to meet her one day and I hope to! Ina cooks how I do. Fresh delicious food. My basic tip is to make things yourself. Don’t buy processed foods, everything can be made and 99% of the time it is so much better for you.
I’m so happy you’re back, Ina. My favorite basic cooking technique is mincing, especially garlic. Whenever I mince garlic it makes me feel like I’m adding a magical ingredient to a dish that must be handled with care and respect. That may sound crazy, but being that detailed makes me feel as if I’m cooking a very special meal. Since I’m the one who cooks in my family now, it makes me happy to be able to do this favor for my mother and sister. Since we all love garlic, this is one way I’m able to make it special.
I tevo all your shows and your cook books are my go to books for success. Fried Chicken is our family gathering favorite, moist and crispy. Best tip from the show; actually using my food processor and stocking the pantry. So looking forward to your new shows and book, your timing for this is perfect (Back to Basics). Have a wonderful season enjoy your family and friends.
My favorite Ina “basic” is oven roasting vegetables…so simple and such amazing flavor! Thrilled to see Ina back with new episodes!
Ina, Glad you are back on the air. My back to basic that I learned from you is to make my own chicken stock. Fresh is always better!
Ina ~ I am another one who absolutely loves your show. I have learned so much by watching you. One of my favorite tricks I have learned from you was to roast split bone in chicken breasts with olive oil, kosher salt & fresh ground pepper. It comes out perfect each time and is so much more refreshing than boiling it do death! My husband enjoys watching you from time to time while I am watching you and he has enjoyed many of the dishes I have prepared for him using your recipes. I’m very happy to see you have a new “home” for your show and although I haven’t had the opportunity to tune in, you can be sure I will the first chance I get. I cannot end this comment without telling you how much I enjoy seeing you & Jeffrey together on some of your shows. You both shine!! I wish you well on your newest adventure Ina and thank you for being so inspiring to all of your viewers.
Hi Ina, I’m sooo glad that you’re back with new episodes. My sister-in-law, my mother-in-law and I are big-big fans of your show. We’ve tried many of your recipes and it’s always a success. We’d like to visit your house one day and maybe do an episode and cook for your favorite fans [wink-wink…;-)…]
My favorite basic that i have learned from Ina is keep it simple. i always loved cooking and difficult recipes were easy for me to do. But 10 years ago I had to start using a wheelchair. Those fun times of cooking were over. But Ina’s recipes are so easy to use, I have no trouble following them and I once more can have fun in the kitchen. Ina, thank you.
Ina, I absolutely love your shows and your cookbooks…I own every one! I’m so excited to hear that you’re coming out with another! There are so many important basic cooking techniques, but one that I find very useful is adding lots of salt to the water when boiling pasta, potatoes, etc. (I’m a pasta lover!) It really enhances the flavor of the food, and it’s the only chance to season inside and out.
Ina, probably the best technique I have learned from you, when hosting a dinner party, to try to do all your prep work and cooking before your guests come so you can have time to enjoy their company. If that is not possible, put them “to work” as you say, so you are not left alone in the kitchen missing out on all the fun! You truly inspire me to make fresh, wonderful food for my friends and family! Looing forward to your new cookbook!
Anne Marie Ferrilla, Troy Michigan
Ina — You are absolutely one of my favorite chefs on FN. Your show is one I definitely try and watch faithfully. Each time I watch an episode, (even if I’ve seen it several times), I find myself learning more and more. Your are wonderful.
I love the Barefoot Contessa! My favorite “basic” tip that I learned was how to make an easy and perfect roux for chicken pot pie. I’ve moved out of my childhood home, but I still visit once a week to make my mother and little brother dinner. They BEG for chicken pot pie!
Greetings! I’ve been cooking for many years, but never had I mastered the art of cooking the perfect roast chicken. It is a basic that can turn any ordinary meal into an extraordinary event! My husband is thrilled with your recipes, and chooses to dine at home, because he says, “Why dine out, when what you prepare is better than any restaurant fare?” Ina, at 50, I have really turned into a wonderful cook, all by following the basics you teach. The simplicity of French cuisine is truly the cornerstone of happiness in the Isaacs household. Thanks Ina for teaching me the joy of cooking!
My favorite cooking technique that I learned from watching The Barefoot Contessa is when to add garlic to dishes. Adding it at the end and cooking it for just a minute is so much better than cooking it for a long time and burning it.
If you knew how disapointed I was in not seeing Ina’s shows for a while you’d know how much happier I am now that she’s back on! I am a “faithful” viewer. When I didn’t see the show on I thought I had missed it! I scoured the listings wondering where she went!! I never go ANYWHERE until I get to see the show! I so appreciate the techniques that I have learned! My favorite is learning that I can roast just about ANY vegetable and have it turn out spectacular. The last time I had company for dinner I literally roasted every single vegetable I could find at the store and my guests were “blown away” by the sheer elegance they provided to all veggies! I had MANY compliments! Thanks Ina for coming back and PLEASE…..DON’T LEAVE AGAIN!!!!!!!
My favorite Ina technique-roasting vegetables on a sheet pan. They are so sweet and flavorful when done. Ina is the best! Glad you are back with new episodes.
I love your shows Ina, you are the best! I am a native of New Orleans and my basic always starts with “The Trinity”, onion, garlic and bell pepper…from there anything is possible.
I am so happy to see Ina back. I’ve missed you. My favorite tip is to include your guest when making dinner. I love to have everyone gathered in the kitchen, the heart of my home, helping with the meal.
Ina, you probably have no idea what a huge inspiration you are! I am 38 years old and have never been considered a “great cook” until now. You have taught me so much and your recipes always deliver amazing results. Thank you for changing my life. I now have the great pleasure of being called a great cook. My favorite basic technique: letting potatoes steam in the sink after cooking on the stove.
I add an egg (room temp.) to my mashed potatoes. This makes them light and fluff, and adds a bit of rich flavor to them. Everyone asks how to make my mashed pototes!
Ina, like all the other comments you by far excel every show. You make spending time in the kitchen fun. My mother and I live in different states and watch you every night together. We chat over the phone about your show as if you were our next door neighbor. Thanks for being natural in every way. How’s Jeffrey? And your home….LOVE IT!
I love you - you have always been my idol. You have such a beautiful life and wonderful husband and friends…I enjoy all of your shows but my favorites are with Jeffrey…I love that you make everything simple, cheap, and they taste great one of my favorite tips is the small table for intimate dining with friends and family and make the table simple and elegant - just like you!
My favorite tip is roasting the bone-in chicken breasts in the oven w/olive oil, Kosher salt, and fresh ground pepper for soups,etc. . My son in college is living off campus this year, and just called me to ask how to do “Ina chicken”!
Ina,
Keep it simple. My best advice is use the best ingredients you can afford and keep the flavors fresh and simple. You don’t need a huge portion when the food is exceptional.
Ina, you are my most favorite cooking show on FN and am so looking forward to new shows from you. I watch FN all the time but you are my favorite!
Love Ina’s shows-It’s an eclectic education! Best basic treat:boil beets,save the juice for borsht or add a little with olive oil and lemon, for salad dressing.
Ina -It was your first book that inspired me to start cooking! Your books are the ones I buy as gifts for all of my friends.I roast a lot and my basic tip is to dry the ingredients with a paper towel first before adding oil and seasonings. Makes things crisper and browner.
Jeffrey always loves everything you make! We should all be so lucky
Love your show Ina.
I’m so happy to see new Ina episodes! My husband is hooked as well and would like to be Jeffrey when he grows up! My favorite basic is baking bacon. I thought it was crazy when I first saw Ina do it, but it is the best, crispiest, non-greasy bacon I ever tasted! Thanks, Ina!
Dear Ina, I’m excited your back. When I entertain I go straight to all your books. The basic things you have taught me is the love and confidence in cooking.Two years ago my husband and I traveled all over Paris finding all the wonderful shops that were listed in your Paris cookbook. My favorite shop was Dehillerin. You have opened a a world of cooking for us all. Thanks and I can’t wait for your new book. Carol Jones Oct 23.
It’s great to have you back, Ina. Do you have any idea how much you’ve been missed? Your comment that the finished dish is only as good as the ingredients that go into it should be taken to heart by every cook. I’m looking forward to your Thanksgiving Special. Thanks for being such a good teacher.
Ina, I’m an AA flight attendant who flies to Paris every week. I’ve been to all your hot spots… am waiting to catch up with you at Cafe de Flore. Hope to see you in St. Germain!!!! Lorraine Otis
When making gravy or sauce, I tip the roasting pan, let the fat rise to the top and use a baster to suck up the juice underneath and put it into a pitcher. It is much easier than using a paper towel or trying to spoon off the fat. If I want to thicken a sauce, I leave a little fat in the pan and add whatever thickener I want to the pan to cook before adding the juices and stock or vegetable juice. I can also deglaze the pan without all the fat!
I love Ina’s show and her cookbooks and have learned so much from watching her shows over the years.
Great to have you back. Missed you and Jeffrey. You 2 are so cute. Keep cooking. My husband loves it.
Congratulations Ina on your new show and cookbook. So glad that you are still enjoying what you do so much.
My favorite ‘Ina tip’ is to never cook more than two things for a meal. I used to stress out about entertaining, but now I have learned to enjoy my guests more and think that I am a better hostess for it. Thanks for making my life a bit easier.
P.S. My birthday is October 28th.
In one of your earlier cookbooks, you talked about a party that didn’t turn out exactly like planned. You said to relax and have fun, just the advice I needed!!! My favorite cooking technique is to have friends over, show them how to help with dinner and if something goes wrong oh well, we had fun doing it.
Thanks for doing another show.
Hi, Ina, Congratulations on your new venture!!! My husband and I watch your show and really love the homey food you make. My husband calls you “Ina Garten da Vita” playing on “Ina Goda Da Vida” by Iron Butterfly. But I think your way of life is inspiring. Good friends,good food and love of home and Jeffery! God Bless and continued good fortune.
Ina, I love your show! All started about five years ago and me being so sick I could not even move, well I watched your shows and know my family and friends love my cooking! I have tried almost all your recipes,beef bourginon, roasted chicken, lamb,outrageous cookies and pecan bars,cocktails, etc. They all come out great. Thank you for making me discover a new passion and save my life.
I have been in food service for 30 years but even an old dog can learn new tricks. You have helped me reinvent my entertaining athome by simplifying my courses like one good appetizer.less stress. I made the menu from your first show last weekend the steak turned out fabulous will never go back to the broiler thankyou
Best tip, using instant coffee when baking chocolate flavored cakes, cookies brownies. What a difference it makes.
I have been a huge Ina fan for years and my family has enjoyed so many of your recipes. In fact, we all enjoy watching and especially love it when Jeffrey makes an appearance! Thanks for all the great recipes Ina–you have made all the difference in how I cook and entertain for my friends and family!
Being a near Ina-holic, it’s rather hard to pinpoint a favorite basic technique. However, if I must choose, it would be making your own homemade chicken stock and using room temperature butter for baking. These make such a tremendous difference in so many dishes and desserts I can’t even begin to describe it! Thanks for being such a true inspiration. You’re the best!!
I’ve learned sooo many enhancing food ideas from your show. To list a few, the use of both orange and lemon zest “are not just for salads anymore”. Also, adding coffee to chocolate in making brownies/cookies is “super”. You don’t need luck with your new show….you have the talent to be #1. You soft voice and mannerisms make your show easy to watch!
Welcome back Ina! Also congratulation on your new book and new kitchen(work place)!!! I love watching your show and every tested recipes get great raving from the family. My simple technique when making soup stock boil the meat for a minute and rinse out the guck and put water in and boil at lower heat to get clear broth. Looking forward to your new show and learn more of your basic technique.
A personal basic tip of my own is to use onion with the peel left on in homeade soup stock along with carrot, celery,garlic and other seasonings which are strained out and discarded later anyway to flavor the stock.
The onion peel adds a darker richer looking color to the broth! Ina is my all time favorite !!!
Hi Ina, I love to watch your show. I really like your elegant style and receipes that are foods that I would actually make. My favorite “basic” technique I learned from you is how you roast chicken breasts using only salt and pepper for seasoning.
I love your show! I always walk away wanting to make something. One of my favorite Ina technique tips is changing the recipe by changing one or two ingredients.
I have learned so much from Ina and enjoy the shows immensely. Have all the cookbooks and they look as used as they are! My favorite “basic” technique is roasting vegetables. I have turned so many people on to roasted brussels sprouts. Also, from roasted vegetables to soups Ina’s techniques and ideas are flawless.
I want to be Ina’s new friend!
My favorite “basic” cooking technique is to keep a small garden of herbs in the summertime, along with my favorite veggies. At the end of the season, I freeze (I’m not into canning) and make sauces. My year around flavor enhancer is lots and lots of chopped garlic.
Hi Ina,
I love your shows. Can’t wait to see more new recipes. I met you at a book signing at Stonewall Kitchen in Maine, you are as wonderful in person as on TV. My basic tip is to make your pasta water salted like sea water. It makes pasta taste so different. I have educated all my friends and family, and they all swear by this now and are educating their friends and family now too.
Hi Ina, I have been enjoying your cookbooks since the publication of your very first one in 1999. One tip I would like to share involves working with yeast. Most recipes involve dissolving yeast in warm water anywhere from body temperature (98.6) to 120 degrees F. It is quite easy to underestimate the temperature of liquid and to kill some of the yeast agent. My technique is to not identify water as ‘warm to the touch’ but rather to aproximate as closely as possible the temperature of my finger. If seemingly comparable, this usually results in a very slight elevation above body temperature…and the perfect environment for effectively activating the yeast.
Ina, I have loved your style of cooking since I first saw you in article in Martha Stewart living. I like just using a knife, no fancy cutters or special appliances. Keep up the great, delicious simplicity.
Thank you Ina, you have made me a better cook, I have learned so much from your books and your show. Looking forward to enjoying your new series, best of luck to you. My favorite tip is always use the freshest ingredients possible, cooked simply with the best ingredients possible!
I am from England and we get the Barefoot Contessa on UK tv food,I have loved the show for years. I am at present visiting my son in Chicago and I just love watching your new show. I am going back to England on Tuesday and I hope It won’t be too long before we get the new series too.
Hi Ina,I was divorced after 40 years and watching the food network shows yours in particular cheered me up so much you are a fabulous cook and such an inspiration…
Ina, How good to have you back where you belong…sguiding us novice chefs how to do it all…even better!! I really enjoyed your casual spin on entertaining in three different venues! Loved the white chocolate bark! Yum!
Ina, I teach cooking classes in my home and your method of cooking is exactly what I try to acheive for my students. Simple prepartion; awesome flavors…that’s my mantra and you’ve been the inspiration for that goal. Based on totally sold out classes each season, I would say I have achieved some success. Congratulations on a beautiful kitchen, a wonderful new book and an inspirational TV show - all for a beautiful person and so real, too!
I have so happy that Ina is back–my Saturdays just weren’t the same without her. My favorite basic technique is roasting. Simply roasting vegetables with a little olive oil, salt, and pepper makes all the difference in the world; it brings out all their wonderful flavors and no one can resist them. And you can take a simple chicken, add a few choice fresh herbs and oil and have a succulent, flavorful dinner without a lot of fuss and everyone thinks you are a star.
Hello Ina…So happy you’re back on with new shows…I love the concept! I have many favorite ‘Ina’ techniques but one in particular is the roasting of veggies…it just makes any of them taste better. Ina, you’re fabulous!!
So glad to see Ina Garten back on the FN!!! Her show is absolutely the BEST on the entire schedule. My family asked what I wanted for Christmas this year and I requested the entire Barefoot Contessa DVD collection, can’t wait to open my Christmas present this year. Ina has a unique style that makes her so easy and enjoyable to watch. Don’t ever leave the Food Network Ina! Continued good luck to you and your adorable hubby Jeffrey. Love the Back to Basics show, oh yes, I also requested the Back to Basics cookbook for Christmas, can’t wait!
I am so happy that Ina is back–my Saturdays just weren’t the same without her. My favorite basic technique is roasting. Simply roasting vegetables with a little olive oil, salt, and pepper makes all the difference in the world; it brings out all their wonderful flavors and no one can resist them. And you can take a simple chicken, add a few choice fresh herbs and oil and have a succulent, flavorful dinner without a lot of fuss and everyone thinks you are a star.
TODAY IS SATURDAY, OCT 25 AND I CANNOT FIND INA. I WAITED ALL MORNING FOR 12;30 PACIFIC TIME AND THERE WAS NO INA. WHERE IS SHE AND HOW WILL I FIND WHEN SHE IS GOING TO BE ON…
I am so glad to be watching new shows again! Ina is fantastic! Her Barefoot Contessa cookbooks are the ONLY cookbooks that I can actually cook everything in them cover to cover. My favorite “basic” technique is how to roast chicken with olive oil, salt and pepper and then letting them “rest” by covering them with aluminum foil after they are finished roasting.
Dear Ina, Your Green Goddess dressing recipe is to die for!! I grow basil just for the recipe and use it all summer. Can’t wait to “visit” with you again on Saturdays!
Well, Ina, I am so glad to see you back with new shows! I have learned many good basics from you but I think the best is to relax and make sure my guests are relaxed and having a good time. Thanks, Ina
I love this! If I don’t want bits of garlic in a dish, but want the flavor, I saute a clove in my pot or skillet with olive oil and then take the clove out. Ina, like so many have said, I enjoy your show immensely. I find it calming, inspiring, and informative. You have given me even more desire to entertain and have dinner parties! PLEASE have your husband on your show more often. You are so cute together and are so well matched!! Thank you for everything!
I love watching the Barefoot Contessa shows! My favorite tip is to make a wonderful sauce from the fond left in the pan after sauteing very, very thin steaks - the kind my family prefers to eat - for dinner. I use only a few ingredients: parve margarine, finely chopped onion and garlic, salt, pepper and a cup of chicken stock to make the most delectible sauce!
I look forward to the new shows! Best wishes for your continued success.
Yipee! Ina is back and better than ever. My favorite technique learned from you is not cooking but may be the most important and that is using fresh herbs and spices. No matter how you decide to cook the product, preparation is the key. Wishing you much success.
Ina, you are my favorite on FN. Love to watch all your shows. Your pleasant manner and fun personality bubble over into your show and it is delightful. Love the way you and Jeffery are together, such a great role model too. My favorite thing I’ve learned from you is how to roast all kinds of vegetables.
My grandkids wouldn’t eat veggies until I roasted a bunch of different ones together and they loved them. So great to have you back. Have a joyous new season! I know I will watching you.
I love your shows, I’m very excited thatb you’re back, I bet better than ever.
My hubby used to cook with wine a lot, I do too.
Beef Bourgonoinne is great when you add red wine to the pan for the last hour of cooking.
Hey, glad you are back! I think the best technique is to keep it simple. The best chicken salad recipe is just shredded chicken breast, hellmans mayo, worcestershire sauce, celery and salt/pepper. Mix and serve on a great croissant and it’s the perfect lunch or party food. Can’t wait to see the show!
Ina, I have taped and watched all your Barefoot Contessa episodes over and over and thought “what will I do when they discontinue them?”. Thank goodness you are back. Please continue to include Jeffrey and daily outings—at the beach, cooking lunch for friends, shopping in your local market, dtc in your shows!
Thank so much for your hard work! Truly enjoy your show, but could you do a show on the beautiful relationship between you and your husband–Mr. Michael! Love the part when you are cooking dinner for your man, his favorite roast chicken. The perfect roast chicken is very good, I now understand why it’s Michaels’ favorite.
PS; you have great looking hair!
Thanks
slamina12@hotmail.com
Dear Ina,
My favourite basic technique that you use is - always having homemade stock for recipes that require it - unbeatable!
Thank you for your lovely books and recipes.
Ina, your recipes are the best. My family really enjoys them!
Ina you ROCK!!!!
I have not been able to see the new show b/c I work and have no means to tape it etc…On my day off (THurs) I rush home at 5 to see the re-run of the old shows.It doesn’t matter that I have seen them many times.I love them and I find myself smiling watching you.You are a cutie! Your Hubby is a dear man.Good Luck on all your new ventures.xoxo
Ina, your recipes are written with such clarity and simplicity. I also so greatly appreciate the pages in your cookbooks- space for notes, distinct typeface, easy to read, wonderful photos of food and their dishes, which is very helpful. The lists you provide within the cookbooks are an amazing feat of organization “how great is that?”.
Other cookbooks are tossed aside-to fussy, to busy, to cute-all annoying, can’t be bothered!
Looking forward to the new show and book.
All the Best and many Thanks,
Wendy Stillwell
Thank goodness you are back!!! Although, I still love watching your old shows–I consider them classics to watch over and over. In your new show, I hope Jeffery is going to be make an appearance often…he is so funny.
I have yet to see the show, but can’t wait. I’ve learned much from watching you on Food Network & have been a fan of yours for years. Your classy style of cooking and living draws me in more than any other chef on FN.
I’m so glad you’re back with a new show and new ideas! Your recipes are the only ones my husband will eat and he’s a PICKY eater! My favorite “basic” ingredient is after making homemade chicken stock freeze it in ice cube trays then place in freezer baggies. This works great for using a little stock for flavoring rice or noodles.
I love your show. I have been watching it since the beginning. I love that you are so natural and at home in the kitchen. That is so important. So many cooks are so nervous in the kitchen and you make it look and sound so easy, which it can be. You are not intimidating. You are just a pleasure to watch.
Hi Ina! You are so much one of my very best girlfriends even though you don’t know who I am!:) I tivo all your shows and sit down with you every afternoon and just giggle with you and Jeffrey. You have taught me so much. Tonight, I’m making my husband your scallops gratin. It looks divine! Thank you and Blessings to you both Ina!
Jennifer Covington in Montana.
Ina, yours is the best show on FN, and you are the best cook/host. You remind me so much of our mutual muse, Julia Child. Not your voice, certainly, with your well-modulated tone versus her “warble” (her quote). Rather, it is your relaxed approach to food and entertaining.
I, too, love the tip of roasting the chicken on the bone with the skin on for use in other dishes, and I use it all the time. My other favorite tip is to roast veggies - all different kinds. The recipes I have made most often are the roasted eggplant spread from the first TR show, the chicken chili, and the peach/raspberry crisp.
Thank you.
Welcome back Ina, so excited to see your new show, Back to Basics! Congratulations! Your barn and kitchen are gorgeous! I love you and your style of cooking because you are not a trained chef, you are an ordinary, down to earth professional woman who has worked very hard, and you love to cook and entertain. You followed your dreams and proved how rewarding that can be. You truly are an inspiration! One of my favorite “basic” cooking techniques (there are hundreds!) is cooking bacon on a sheet pan in the oven. That is genius! NO more messy stovetop and curled up bacon! Another favorite is all the tips you give for preparing dishes ahead of time so you have more time with your guests. Thank you for all you share with us, from your #1 fan, Eileen.
I am thrilled to finally see new episodes, and I just learned of your new show “Back to Basics”… Love the new barn. One of my fave recipes which has become my Christmas tradition are your “Outrageous Brownies”! Without fail I use your tip of rapping the pan midway during the baking & the brownies are always fabulously delicious!
I give them as gifts each year,thank you Ina. I love watching your shows!!
Love your classic, down to earth approach to cooking and your beautiful presentation for all that you do!
Ina’s back — hoorah hoorah! My favorite ‘basic’ is Ina’s roasted vegetables, done simply with olive oil, whole clove garlic and kosher salt to make her divine Orzo with Roasted Vegetables. I’ve made it so many times I could do it in my sleep. It’s always gobbled up by friends and family, and is just our absolute favorite! Kudos Ina on the new show, new cookbook and new barn! Please come and cook with me!
Always use good quality ingredients and keep it simple and delicious! Thanks for all the great recipes Ina!
Ina, you’re just great! I am an avid cook,& baker & still learn from you….as I do believe other hosts have as well! I have all of your books except the new one! I have made many of your recipes….all wonderful I might add! We even sit down to dinner each pm to your 5pm show…my husband knows I’m addicted to Barefoot. Love your home & the way you decorate as well. That being said, my favorite basic is braising. It just does the best things to meats. Good luck with the new show….we’ll be watching!
Miguel & Michael are the best!
My favorite Ina technique is too cook couscous right in the serving dish instead of having yet another cooking pan to wash. It makes things so much more convenient!
Thank you Ina. My husband and I love to entertain and have learned so much from you. Following your advice to serve only three things so we can spend more time with our guest has been a gift.Also we have found we can be a little more extravagant with each dish since we live on a budget.
I have used your bacon idea so much! Alot less cleanup. And I love the chicken pot pie. And love the chicken stock ice cube idea. Use it all the time.
Love your show!And the new barn!!!!!!
Ok, just to be clear, NOBODY is happier that you have new episodes on FN than me. I have always loved your show and your style of cooking - elegant yet accessible. My favorite basic has to be all the interesting cocktail recipes - especially the ones ending in “tini”.
I didn’t see the show this past Saturday, I just read all the comments, when will it re-hire “
[...] contain myself after finding out The FN Dish would be going to Ina Garten’s Hampton home for last week’s episode. Being an avid Barefoot Contessa viewer prior to working here at Food Network, I had to make a [...]
I roast vegetables for the first time- follow your directions, oilver
I roast vegetables for the first time- follow your directions, oliver oil and salt(I like the taste of sea salt) simple and very good. I am very sorry for naming your husband,Mr. Michael it’s Mr.Jeffery.
Ina, I love your shows and I’m so glad to see some new ones! I’ve watched all the reruns a dozen times. I love your new barn.
After watching “Barefoot” for years, it finally accord to me that you are really in front of a camera and not just speaking to me. What a wonderful teacher you are.Thanks!!
I am so very glad you are back with a new show. I so love seeing your husband and friends have reoccuring visits on your shows. Its nice that you share a part of your private life with your fans. I hope you have continued sucess and are forever on The Food Network.
Ina, you are my favorite, and my business coach says I remind her of you! Wow! I love the new barn, the kitchen in your home, how you treat Jeffrey and how he loves all the dishes that you make for him, plus the way you explain things to us-so simply. I have copied down all of your design styles from your cookbooks and have implemented a lot of them-books in the dining room, etc.-I have ordered some of the CDs you recommend, etc. Sorry I missed you on your book tour when you came to Williams -Sonoma in San Francisco! I watch you every SINGLE day!
All the love in the world: Sandy Guderyon
Ina , love your show, my favorite ina teckiqueis try to cook ahead and enjoy your company
I just want to THANKS INA for inspired me…The Basket Breakfast Show gave me a lot of ideas for Mothers Day gifts. THANKS
I couldn’t find any way to get the recipes for the new show Back to Basics…everytime I try the Barefoot Contessa recipes are the only opcion. Could you help me to find it?