Recipes from Barefoot Contessa: Cook Like a Pro
In her new series, Ina Garten teaches the essential recipes and techniques every cook must know to achieve success in the kitchen. Browse through the recipes featured on the show and start cooking like a pro at home.
Anna's Tomato Tart
Layers of sliced tomatoes, an herb-garlic paste and Gruyere cheese make this tart irresistible. The crust is easy to make in the food processor. Blind baking it will ensure the product won't turn out soggy.
Get the Recipe: Anna's Tomato Tart
Rigatoni with Sausage and Fennel
Fresh fennel and fennel seeds add a subtle licorice-like flavor to this pasta dish, enhancing the crumbled Italian sausage even more. Cream and white wine create a luxurious sauce.
Get the Recipe: Rigatoni with Sausage & Fennel
Roast Chicken with Radishes
Radishes lend a peppery bite to this effortless roast chicken recipe, Jeffrey's favorite Friday night dinner. Ina roasts the chicken at a high temperature to ensure crispy, browned skin — the best part of the bird.
Get the Recipe: Roast Chicken with Radishes
Herbed Orzo with Feta
For the perfect pasta salad, Ina recommends using a small pasta shape like orzo, which is easy to eat and absorbs the lemon vinaigrette easily. Let the flavors meld at room temperature before serving.
Get the Recipe: Herbed Orzo with Feta
Oven-Baked Three-Cheese Sandwich
April Bloomfield's sandwich has a blend of manchego, fontina and goat cheese, all shredded and formed into a ball before being spread on slices of rustic bread. It comes out of the oven toasted, gooey and comforting.
Get the Recipe: Oven-Baked Three Cheese Sandwich
16 Bean Pasta e Fagiole
Ina amps up the classic Italian comfort stew with a 16-bean blend. For added thickness, she passes a small portion of the beans through a food mill, and cooks the ditalini directly in the tomato-based broth.
Get the Recipe: "16 Bean" Pasta e Fagioli
Truffled Chicken Liver Mousse
This elegant pate is perfect for entertaining. Ina's touch includes Cognac and white truffle butter, which not only enriches the flavor but also the texture. Serve with toast and cornichons.
Get the Recipe: Truffled Chicken Liver Mousse
Roasted Salmon Tacos
To make serving these tacos easy, Ina roasts a whole center-cut salmon fillet, which she flakes into chunks before filling warmed tortillas. Spicy mashed avocados and cabbage slaw add lots of flavor and texture.
Get the Recipe: Roasted Salmon Tacos
Salted Caramel Nuts
Caramel may look scary to make — all that molten sugar, but when you follow Ina's recipe, you'll cook the perfect batch to use on these mixed nuts.
Get the Recipe: Salted Caramel Nuts
Crusty Baked Shells and Cauliflower
A bit of sage adds an earthy flavor to this cauliflower and pasta bake that has creamy ricotta and stretchy fontina cheeses. Since you'll be baking it in the oven, make sure not to overcook the pasta shells.
Get the Recipe: Crusty Baked Shells & Cauliflower
Garlic and Herb Roasted Shrimp
This oven-baked version of shrimp scampi is easy to make for dinner or even for a party appetizer. Serve with toasted bread for mopping up the garlic butter.
Get the Recipe: Garlic & Herb Roasted Shrimp
Chicken and Spinach Waldorf Salad
Ina's interpretation of the Waldorf salad has raisins instead of grapes, and a honey, Dijon mustard and apple cider vinaigrette. The salad includes almonds, cashews and walnuts for added crunch. Top with wedges of soft-boiled eggs.
Get the Recipe: Chicken And Spinach Waldorf Salad
Cider Roasted Pork Tenderloin
This recipe makes a weeknight dinner doable. Have the pork loins marinating in hard cider, maple syrup and spices in the fridge while you're at work. When you come home, dinner is just 20-25 minutes of roasting time away.
Get the Recipe: Cider-Roasted Pork Tenderloins
For the simplest weeknight meal, you can't go wrong with Ina's Lemon Capellini, which has three ingredients: pasta, butter and a lemon. Reserve some of the pasta water in case you need to thin the sauce.
Get the Recipe: Lemon Capellini
Souffle a L'Orange
Souffles may seem intimidating, but Ina dispels any fears with her recipe, which is flavored with orange liqueur, orange zest and vanilla. Follow her steps, and make sure not to open the oven door, and you'll be baking the perfect souffle, too.
Get the Recipe: Souffle a L'orange