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Old Favorites, New Twist

Episode | From: The Pioneer Woman
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.

Fettuccine Primavera

Recipe | Courtesy of Rocco DiSpirito
Total Time:
1 hour

Chicken Pot Pie

Recipe | Courtesy of The Duce
Total Time:
3 hours 50 minutes (includes chilling time)

Basil Chicken Pot Pies

Recipe | Courtesy of Ming Tsai
Total Time:
45 minutes

Pot De Creme

Recipe | Courtesy of Carla Pellegrino
Total Time:
55 minutes

Pot of Greens

Recipe | Courtesy of Vertamae Grosvenor
Total Time:
1 hour 20 minutes

Pot au Feu

Recipe | Courtesy of David Rosengarten
Total Time:
4 hours

Curried Chicken Pot Pie

Recipe | Courtesy of Nadia G|Nadia G
Total Time:
1 hour 30 minutes

Chinese Fire Pot Fish Balls

Recipe | Courtesy of Ming Tsai
Total Time:
45 minutes

Dan Barber

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.

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