Ree Drummond takes a trip down memory lane with a collection of recipes that put a fresh spin on favorite foods. First, she revisits experimental Short Ribs with Collards and uses a multicooker for deliciously fast results. Then, she transforms a beloved pasta dish into an easy baked Sheet Pan Mac and Cheese. Next, Ree turns a summer combo into a perfect solo lunch of Chicken and Strawberry Salad Wrap and takes on an incredible hack with Margarita Ice Cubes for an almost instant Blackberry Lime Cocktail.
Ina Garten welcomes Dan Barber, an award-winning chef and farm-to-table trailblazer, for a fun day of cooking and conversation at the barn. Ina makes Cornmeal Pound Cake, and the pair talk about career catering coincidences, high-pressure hospitality, and redefining restaurant reviews. Then, Dan brings the experience of his two Michelin-star restaurant, Blue Hill at Stone Barns, to Ina's barn when he shares his delicious recipe for Miso Crusted Squash.