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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Taste your way through Gainesville’s best bites! From Cuban sandwiches and shrimp rolls to double-fried chicken sandwiches and Mediterranean-inspired plates, these local favorites serve up some of the best flavors in this Florida college town.
#FoodNetwork #GuyFieri #Florida
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Fehrenbacher’s Meats & Eats -https://www.fehrenbachersmeatsandeats.com
The Paper Bag – https://thepaperbagdeli.com
Uppercrust Bakery – https://www.uppercrustgnv.com
Humble Wood Fire Pizzeria – https://www.humblewoodfire.com
Bingo Deli & Pub – https://www.bingodeli.com
Germain’s Chicken Sandwiches – https://www.germainsgnv.com
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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Top #DDD Videos in Gainesville, FL with Guy Fieri 🔥 Diners, Drive-Ins and Dives | Food Network
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Ina Garten’s foolproof, delicious Buttermilk Fried Chicken is a fan favorite with sky-high reviews for a reason.
#InaGarten #BarefootContessa #FoodNetwork #ButtermilkFriedChicken
Get the recipe ▶ https://foodtv.com/4gkaDd8
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Buttermilk Fried Chicken
Recipe courtesy of Ina Garten
Level: Intermediate
Total: 8 hr 40 min (includes marinating time)
Active: 40 min
Yield: 4 servings
Ingredients
2 cups buttermilk, shaken
1 shallot, peeled, halved lengthwise, and thinly sliced crosswise
2 garlic cloves, smashed
1 jalapeño pepper (with seeds), halved lengthwise
Kosher salt and freshly ground black pepper
3 boneless chicken breasts
3 1/2 cups all-purpose flour
4 teaspoons baking powder
2 1/2 teaspoons smoked Spanish paprika
1 teaspoon cayenne pepper
1 teaspoon celery salt
2 (48-ounce) bottles canola oil
Bunch of parsley, for garnish
Directions
For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.
When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don’t crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.
Copyright 2018 by Ina Garten. All rights reserved.
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Ina Garten’s 5-STAR Fried Chicken | Barefoot Contessa | Food Network
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Ina Garten’s Niman Ranch Burgers combine juicy, mustard-seasoned beef with caramelized onions and English muffins for a simple take on the classic backyard burger.
#InaGarten #BarefootContessa #FoodNetwork #Burgers
Get the recipe ▶ https://foodtv.com/3PMBxOB
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Niman Ranch Burgers
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 10 min
Prep: 20 min
Cook: 50 min
Yield: 6 servings
Ingredients
2 pounds ground Niman Ranch beef or other grass-fed premium beef (80 percent lean and 20 percent fat)
1 tablespoon good Dijon mustard
3 tablespoons good olive oil, plus extra for brushing the grill
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 sandwich-size English muffins, halved
Good mayonnaise
Caramelized Onions, recipe follows
Caramelized Onions:
2 tablespoons good olive oil
2 tablespoons unsalted butter
2 pounds yellow onions, peeled and sliced in half-rounds
1/2 teaspoon fresh thyme leaves
2 tablespoons sherry wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Build a charcoal fire or heat a gas grill.
Place the ground beef in a large bowl and add the mustard, olive oil, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 6 (3 1/2-inch) patties of equal size and thickness.
When the grill is medium-hot, brush the grill grate with oil to keep the burgers from sticking. Place the burgers on the grill and cook for 4 minutes. Using a big spatula, turn the burgers and cook for another 3 to 4 minutes, until medium-rare or more, or cook longer if you prefer hamburgers more well done.
Meanwhile, break apart the English muffins and toast the 6 halves cut side down on the grill. Spread each half with mayonnaise and top with a burger and then with a heaping tablespoon of caramelized onions. Serve hot.
Caramelized Onions:
Yield: 6 servings
Heat the olive oil and butter in a large shallow pot, add the onions and thyme, and toss with the oil. Place the lid on top and cook over medium-low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, until the onions are caramelized and golden brown. If the onions are cooking too fast, lower the heat. Add the vinegar, salt, and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste (they should be very highly seasoned).
Reprinted from Barefoot Contessa Back to Basics, Copyright 2008 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
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Ina Garten’s 5-STAR Niman Ranch Burgers 🍔🤩 Barefoot Contessa | Food Network
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Food
Food Network Chefs’ Cozy Comfort Breakfast Recipes 🥞 Bobby Flay, Ree Drummond, Guy Fieri & More!
Cozy up with comforting breakfast recipes from your favorite Food Network chefs, from fluffy pancakes and hearty egg dishes to cheesy skillets and baked French toast.
#FoodNetwork #ComfortFood
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
00:00 – Intro
00:06 – Bobby Flay’s Pumpkin-Ricotta Pancakes
04:59 – Maneet Chauhan’s Masala Omelet Sandwich
10:36 – Ree Drummond’s Double Chocolate Chip Pancakes
15:50 – Guy Fieri’s Chicken Apple Sausage Frittata
22:06 – Ree Drummond’s Fridge Raid Shakshuka
26:24 – Jeff Mauro’s Wake and Bake Breakfast Strata
31:59 – Kardea Brown’s Cheesy Creole Breakfast Skillet
42:14 – Molly Yeh’s Breakfast Juicy Lucys
47:50 – Ina Garten’s Raspberry Baked French Toast
Get the recipes:
Bobby Flay’s Pumpkin-Ricotta Pancakes – https://foodtv.com/44SrJXJ
Maneet Chauhan’s Masala Omelet Sandwich – https://foodtv.com/3W7SLtl
Ree Drummond’s Double Chocolate Chip Pancakes – https://foodtv.com/4iyLJ9p
Guy Fieri’s Chicken Apple Sausage Frittata – https://foodtv.com/3qzDzb3
Ree Drummond’s Fridge Raid Shakshuka – https://foodtv.com/3DBMI9R
Jeff Mauro’s Wake and Bake Breakfast Strata – https://foodtv.com/3FJHlSU
Kardea Brown’s Cheesy Creole Breakfast Skillet – http://foodtv.com/3azIdvn
Molly Yeh’s Breakfast Juicy Lucys – http://foodtv.com/3nLjTtw
Ina Garten’s Raspberry Baked French Toast – https://foodtv.com/2WS7oER
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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Food Network Chefs’ Top Comfort Food Recipe Videos
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If you think all scones are so dry and dense they need to be paired with a gallon of tea to swallow, think again. The Scone Queen is in the building 🌟 @chefdaniellesepsy has been making scones since she was 13 years old, and built her NYC bakery around her iconic recipe. Her bakery, The Hungry Gnome, pumps out 5,000-6,000 scones per day.
Her Cherry Vanilla Bean Scone — inspired by a very niche childhood memory 😌🧼 — has been on the menu since the very beginning and remains one of her all-time fan favorites. It’s not actually hard to make a good scone that’s bakery quality if you follow Danielle’s tips. Get ready for your Best. Bake. Ever.
Get the recipe:
▶ Cherry Vanilla Bean Scones with Almond Glaze: https://foodtv.com/4xAWC2i
0:00 – Intro
0:50 – Inside Danielle’s Bakery
2:39 – How to Make Danielle’s Cherry Vanilla Bean Scones 🍒
9:08 – Bake the Scones
10:00 – How to Make Almond Glaze
11:12 – Glaze the Scones
12:50 – Eat
🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop every Thursday at 7pm EST.
📚 Get Danielle’s cookbook, The Scone Queen Bakes: https://foodtv.com/4wRMqkL
👩🏻🍳 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.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
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▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #SconeRecipe #Scones #TheHungryGnome
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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.🌹