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.

Lemon Parmesan Chicken with Arugula Salad Topping

This easy chicken dish is Ina's favorite weeknight dinner. The crunchy coating on the chicken plays beautifully with the peppery arugula and lemony dressing.

Get the Recipe: Lemon Parmesan Chicken with Arugula Salad Topping

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

Orecchiette with Broccoli Rabe & Sausage

This easy, colorful pasta dish comes together in a snap but is fancy enough for a dinner party.

Get the Recipe: Orecchiette with Broccoli Rabe & Sausage

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

Vanilla Rum Panna Cotta with Salted Caramel

Using good vanilla is essential when making this creamy dessert that, Ina says, "will make a grown man cry."

Get the Recipe: Vanilla Rum Panna Cotta with Salted Caramel

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

Lemon Capellini

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

Chocolate Ganache Cake

Find out how to make Ina's go-to chocolate cake.

Get the Recipe: Chocolate Ganache Cake

Caesar Salad with Blue Cheese and Bacon

Ina makes a tradtional Caesar dressing and serves it over a crisp romaine salad with soft-boiled eggs, crispy bacon and Roquefort cheese.

Get the Recipe: Caesar Salad with Blue Cheese and Bacon

Eggs Benedict and Easy Hollandaise Sauce

Ina makes use of her blender to make a classic hollandaise sauce in a snap and then serves it over perfectly poached eggs and prosciutto on a toasted English muffin.

Get the Recipe: Eggs Benedict and Easy Hollandaise Sauce

Pavlova Fruit Tart

The key to making a perfectly tender pavlova is to add the sugar very slowly.

Get the Recipe: Pavlova Fruit Tart

Perfect Scrambled Eggs

Very low heat and a bit of Ina magic go into her perfect scambled eggs. See how it's done.

Watch the Video: Perfect Scrambled Eggs

Apple Pie Bars

Ina foregoes traditional apple pie by turning it into tasty dessert bars.

Get the Recipe: Apple Pie Bars