Food
Ina Garten’s Fresh Crab and Pea Risotto | Barefoot Contessa | Food Network
Ina’s comforting, one-pot risotto is packed with fennel, poblano peppers and the rich flavors of the sea!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fresh Crab and Pea Risotto
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 50 min
Active: 45 min
Yield: 4 to 6 servings
Ingredients
6 to 8 cups good seafood stock (see Cook’s Note)
2 tablespoons unsalted butter
2 tablespoons good olive oil
1/2 cup small-diced shallots (2 large)
1/2 cup chopped fennel, cored
1/2 cup seeded and small-diced poblano pepper
2 teaspoons minced garlic (2 cloves)
1 teaspoon fresh thyme leaves
1/2 teaspoon saffron threads
1/2 teaspoon crushed red pepper flakes
1 1/2 cups Italian Arborio rice (10 ounces)
1 cup dry white wine, such as Pinot Grigio
1/2 cup creme fraiche
Kosher salt and freshly ground black pepper
16 ounces very good fresh lump crabmeat, picked through for shells
1 cup frozen peas, defrosted
Minced fresh chives and freshly grated lemon zest, for serving
Directions
Heat the stock in a medium saucepan and keep it simmering over low heat.
In a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, heat the butter and olive oil over medium heat. Add the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring occasionally. Stir in the garlic, thyme, saffron, and red pepper flakes and cook for 2 minutes. Add the rice and stir to coat all the grains with butter and oil. Add the wine and cook over medium-low heat, stirring constantly, for 5 minutes, until almost all the liquid has been absorbed. Add 1/2 cup of the simmering stock to the rice and cook, stirring frequently (see Cook’s Note). When the stock is almost completely absorbed, continue adding stock, 1/2 cup at a time, simmering the risotto until the stock is absorbed each time before adding more stock. Cook until the rice is al dente; it should take between 25 and 30 minutes.
When the rice is done, stir in the creme fraiche, 2 teaspoons salt, and 1 teaspoon black pepper. Fold in the crabmeat and peas and cook over low heat for 2 minutes, until the crabmeat is warmed through. Add just enough simmering stock to make the risotto moist and creamy. Serve hot in large, shallow bowls and sprinkle with chives and lemon zest.
Cook’s Note
I use either seafood stock from my fish store or canned Bar Harbor Seafood Stock. I find that using a 1/2-cup ladle for the stock makes it easy to see how much to add.
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Ina Garten’s Fresh Crab and Pea Risotto | Barefoot Contessa | Food Network
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Food
Antonia Lofaso’s Seafood Fra Diavalo with Charred Garlic Bread | Guy’s Ranch Kitchen | Food Network
Antonia uses the shells from her seafood to create a rich and flavorful broth for this decadent dinner!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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#AntoniaLofaso #GuysRanchKitchen #FoodNetwork #SeafoodFraDiavalo #CharredGarlicBread
Antonia Lofaso’s Seafood Fra Diavalo with Charred Garlic Bread | Guy’s Ranch Kitchen | Food Network
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Food
How to Make Chocolate Chip Cookies 2 Ways: Soft & Chewy vs. Thin & Crispy 🍪 Pro Baker’s Secrets!
Soft & chewy… or thin & crispy? You don’t have to choose sides. You just have to know how to bake BOTH.
Meet @chefdaniellesepsy, founder of The Hungry Gnome and the baker behind some seriously iconic treats. (They call her “The Scone Queen” for a reason. 👑) In this brand-new baking series, Danielle is bringing her most-requested recipes straight from her home kitchen and breaking down her professional baking secrets into easy, doable steps you can master at home.
First up? Chocolate chip cookies TWO ways ✌️ Whether you like your cookie gooey in the middle or shatteringly crisp around the edges, Danielle has the perfect batch for you. And she has a few secret ingredients up her sleeve (and a field trip to her bakery).
Watch now and get ready for your Best. Bake. Ever.
Get the recipes:
▶ Thin & Crispy Chocolate Chip Cookies: https://foodtv.com/4qGC2uE
▶ Soft & Chewy Chocolate Chip Cookies: https://foodtv.com/4qCaW7Q
Which team are you?👇
💥 Team Thin & Crispy
🍪 Team Soft & Chewy
0:00 – Intro
1:07 – How to Make Thin & Crispy Chocolate Chip Cookies
5:45 – Bake the Thin & Crispy Cookies Cookies
6:33 – How Danielle’s Bakery Makes Chocolate Chip Cookies
7:17 – How to Make Soft & Chewy Chocolate Chip Cookies
11:52 – Bake the Soft & Chewy Cookies
12:50 – Eat
🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop every Thursday at 7pm EST.
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👩🏻🍳 Check out her bakery: https://foodtv.com/3UmneW0
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#BestBakeEver #DanielleSepsy #FoodNetwork #ChocolateChipCookies #Baking #BakingTok #CookieRecipe #Cookies #TheHungryGnome
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Ina’s Herbed-Baked Eggs are inspired by eggs she ate in Paris! And they’ll be perfect for your brunch lineup.
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Get the recipe ► https://foodtv.com/3oHjoT3
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Herbed-Baked Eggs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 12 min
Prep: 3 min
Cook: 9 min
Yield: 2 servings
Ingredients
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving
Directions
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
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Herb-Baked Eggs with Ina Garten | Barefoot Contessa | Food Network
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Your weeknight dinner lineup is BEGGING for Ina’s Salmon with Lentils!
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Get the recipe ► https://foodtv.com/385QfLe
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Salmon with Lentils
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Prep: 15 min
Cook: 30 min
Yield: 4 servings
Ingredients
1/2 pound French green lentils (lentilles du Puy)
1/4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1/2 cups chopped celery (4 stalks)
1 1/2 cups chopped carrots (3 carrots)
1 1/2 cups Homemade Chicken Stock, recipe follows, or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
Four 8-ounce center-cut salmon fillets, skin removed
Homemade Chicken Stock:
Three 5-pound chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Directions
Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
Preheat the oven to 450 degrees F.
For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare.
Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
Homemade Chicken Stock:
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
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Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#InaGarten #BarefootContessa #FoodNetwork #SalmonwithLentils
Barefoot Contessa Makes Salmon with Lentils | Barefoot Contessa | Food Network
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Ree Drummond’s grilled potato salad combines grilled potatoes with a creamy herb dressing, bacon and fresh vegetables for a flavorful twist on a classic summer side.
#ReeDrummond #ThePioneerWoman #FoodNetwork #GrilledPotatoSalad
Watch #ThePioneerWoman on HBO Max: https://foodtv.com/4fIjaaW
Get the recipe ▶ https://foodtv.com/35OatXy
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Potato Salad
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 40 min
Active: 20 min
Ingredients
3 pounds baby Yukon gold potatoes, halved
Kosher salt
2 tablespoons olive oil
1 tablespoon rosemary, minced
3 cloves garlic, minced
1 yellow onion, sliced into rounds
1 red bell pepper, quartered
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons buttermilk
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 teaspoons chives, chopped
2 to 3 dashes Worcestershire sauce
Dash of white vinegar
Dash of hot sauce
Freshly ground black pepper
8 slices bacon, cooked and chopped
3 scallions, sliced thinly for garnish
Directions
Add the potatoes to a large pot and cover with water. Season generously with salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and let cool for 5 to 7 minutes.
Preheat a grill pan over medium-high heat. Toss the potatoes with olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl.
Make the dressing by adding mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce, salt and pepper to a mason jar. Secure the lid and shake until well combined.
Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle with scallions and serve.
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Ree Drummond’s Grilled Potato Salad 🥔🍴 The Pioneer Woman | Food Network
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@shelffeather4473
December 23, 2023 at 10:00 pm
Yes now that is a real risotto
@LJLe
December 23, 2023 at 10:00 pm
I aspire to be like Ina Garten when I grow up 😊
@Wiantjie1989
December 23, 2023 at 10:00 pm
The reason why Italians don't put cheese with seafood, is because seafood has a very delicate flavor and cheese (especially Parmigiano, which is an Italian staple in their food) is very strong and overpowering which ruins the delicate flavor of seafood. Just incase you all were wondering.😋😋
@craigmetcalfe1749
December 23, 2023 at 10:00 pm
Trap for young players! NOTE The size of her Dutch Oven…if you don't have the same size or similarly sized stock pot, then you need to reduce the ingredient quantity. This is the same for a lot of her recipes from this book. Cheers!
@deborahcaldwell9775
December 23, 2023 at 10:00 pm
Nice looking for sure
@miriamberman5581
December 23, 2023 at 10:00 pm
excellent recipe, but her ingredients are so expensive
@emfaffectsme299
December 23, 2023 at 10:00 pm
risotto, umm has gordon tasted it. im makin it watchin you do it .your approach, so much better
@beautilfuldoveonearth5447
December 23, 2023 at 10:00 pm
Beautiful woman
@trgoohileshea2820
December 23, 2023 at 10:00 pm
Why do you not add cheese to seafood? I'm really curious…
@sherryyancey8451
December 23, 2023 at 10:00 pm
What substitute can be used instead of the creme fraiche? I can't seem to find it!
@titibebe2510
December 23, 2023 at 10:00 pm
Ina I can see that you did not remove the skin off the poblano peppers. You have to charred them, steam them and peel 'em so you can remove the skin, because it is hard to digest. I think it's maybe the only pepper you have to make this procedure
@talinspenjian6512
December 23, 2023 at 10:00 pm
much ado about nothing. by the time the risotto was cooked all the flavors from the other ingredients were cooked right out of it. Bland.
@Truth20237
December 23, 2023 at 10:00 pm
Does anyone really like fresh peas? LBO
@cooljewel9341
December 23, 2023 at 10:00 pm
Turn to Jesus Christ! All have sinned and have fallen short of Gods glory, if you ever lied, or had sex before marriage you are in danger of hell fire and you need to stop your sin and follow Jesus Christ.
@slizzynguyenner6442
December 23, 2023 at 10:00 pm
You’re amazing! Thank you for the inspo
@martinb74
December 23, 2023 at 10:00 pm
Where’s the good vanilla?
@jennaandherplans6033
December 23, 2023 at 10:00 pm
Tom brought me here.
@wynnkidsnannylorivance4111
December 23, 2023 at 10:00 pm
😲😲😲😲😲😲😲
@BecauseMommaSaidSo
December 23, 2023 at 10:00 pm
I. Love. Ina.
@deloresmizell6846
December 23, 2023 at 10:00 pm
Love your cooking!!
@jayaandreamad9225
December 23, 2023 at 10:00 pm
It's a amazing recipes of ms.Ina
@patriciavincent5076
December 23, 2023 at 10:00 pm
Divine!
@christopheralcocer19
December 23, 2023 at 10:00 pm
I wonder what Gordan Ramsey thinks of her cooking
@luisrcavalcanti
December 23, 2023 at 10:00 pm
When the rice gets to “al dente” you can pour 1 cup of parmesan cheese (grated), makes the flavour much better
@brianallan9035
December 23, 2023 at 10:00 pm
Too much salt for me…
@sunsky4549
December 23, 2023 at 10:00 pm
Could it possibly be delicious without the poblano peppers?
@ChrisPBacone
December 23, 2023 at 10:00 pm
I wonder if you fell into a Hawaiian pig oven could we tell the difference between human and pig
@ChrisPBacone
December 23, 2023 at 10:00 pm
When did I finally get church donations or government handouts. Woot i can make a crab imitation meal beacause a food network posted it on youtube a meal to eat
@lucienbandet2568
December 23, 2023 at 10:00 pm
Making this for my friends like RIGHT NOW
@jaleesatrevelyan1510
December 23, 2023 at 10:00 pm
This looks so elegant and delicious. A great spring brunch idea.
@tinahillsdon2776
December 23, 2023 at 10:00 pm
You are so right about the cheese on seafood, people just dont get it
@margaretscalisce7536
December 23, 2023 at 10:00 pm
Hi Ina
You are such a great chef! That risotto looks terrific!! Love MS
@woah455
December 23, 2023 at 10:00 pm
Al dente
@pseudoboethius9438
December 23, 2023 at 10:00 pm
I want to make this RIGHT NOW! Looks so yummy! Thank you Ina and Food Network!
@ronniesanchez5072
December 23, 2023 at 10:00 pm
Yummy 😋
@jedimike1020
December 23, 2023 at 10:00 pm
Every time I see Ina pop up on my youtube feed I can't stop thinking about that guy who does an impression of her on TikTok "How great is that?" Lol
@amynunez4186
December 23, 2023 at 10:00 pm
Ina that looks so delicious 😋
@fghhgf5263
December 23, 2023 at 10:00 pm
💐💐💐
@wendybertie1395
December 23, 2023 at 10:00 pm
Hello Ina and Jeffrey this looks delicious Ina love watching your U Tube channel been watching you since you first Appeared on tv. Have a great afternoon God Bless you and Jeffrey from a viewer in Toronto Ontario Canada
@Theophilus7333
December 23, 2023 at 10:00 pm
"Amazing one pot dish"… Proceeds to start with two pots.
@patricklarry6645
December 23, 2023 at 10:00 pm
Looks amazing!
@LohengrinO
December 23, 2023 at 10:00 pm
I hate sea food so much but I love watching Ina cooking even sea food 😀
@miacharlotteplunkett6863
December 23, 2023 at 10:00 pm
Can you do diners Drive ins and dives episode six season 32 with Paul Amato please thank youxxxx
@christeenprice5637
December 23, 2023 at 10:00 pm
Yummy
@lelandgaunt9985
December 23, 2023 at 10:00 pm
A little more crab, a little less pea.
@gregcurtin5311
December 23, 2023 at 10:00 pm
Such a great fall/winter recipe and would also be great as an appetizer.
@cioccolatamania3622
December 23, 2023 at 10:00 pm
I don't know about Creme fraiche but that looks nice.
@XxShellyW13xX
December 23, 2023 at 10:00 pm
YUM!!!
@samuelattias3010
December 23, 2023 at 10:00 pm
Sexy Foods
@charlottedixon6628
December 23, 2023 at 10:00 pm
Delicious. ❤ Love watching you Ina.🌹