Barefoot Contessa Back to Basics by Ina Garten#1 NEW YORK TIMES BESTSELLER
Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites.
Ina Garten’ s bestselling cookbooks have con-sistently provided accessible, subtly sophisticated recipes ranging from French classics made easy to delicious, simple home cooking. In Barefoot Contessa Back to Basics, Ina truly breaks down her ideas on flavor, examining the ingredients and techniques that are the foundation of her easy, refined style.
Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes—crowd-pleasers like Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns—demonstrate Ina’s talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress.
For longtime fans, Ina delivers new insights into her simple techniques; for newcomers she provides a thorough master class on the basics of Barefoot Contessa cooking plus a Q&A section with answers to the questions people ask her all the time. With full-color photographs and invaluable cooking tips, Barefoot Contessa Back to Basics is an essential addition to the cherished library of Barefoot Contessa cookbooks.
Mac and cheese
The crispy bacon mixed in adds flavor and texture to this grown up comfort food. You know that opposites attract, right? It sounds delightful in its own right, but good tomatoes are hard to come by right now. In addition to bacon, I added more cheese. Four cheeses? Oh, yes I did! You sure can, Heather!
Place bacon in one layer on a sheet pan and bake for 15 to 20 minutes until crisp. Crumble until coarse and set aside. Adjust the baking racks to accommodate 2 sheet pans. Meanwhile, drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to package directions until al dente, usually 6 to 8 minutes. Drain well.
Loads S'more Tasty Reads
When I was a kid, my parents would take us for Sunday lunch at Po Folks, one of those family-style Southern restaurants where the drinks are served in Mason jars and the menu features appetizements, onion rangs and Kuntry Fried Steak Salad. One particularly eventful Sunday, Daddy decided I was old enough to order off the menu. I told him I wanted the veggie plate. In the South, mac and cheese IS a vegetable. We eat it at home, school, potlucks, restaurants, holiday dinners and funerals. Restaurants and women are judged on the quality of their macaroni and cheese. Then a quick glance at the recipe put me on notice.