Barefoot Contessa
Chicken hash; white truffles.
Chicken hash; white truffles.
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Valerie prepares gumbo with a spring salad; red pepper hummus; her own take on a Sicilian love cake.
Puréed artichoke crostini; mint cucumber soup; Italian finger sandwiches; deviled eggs.
Quick bread; sliced cauliflower steaks; baked salmon with honey mustard sauce; summer Manhattan.
Cream cheese crab spread; butter lettuce salad with hazelnuts and bacon bits; spicy arrabiata penne.
Salsa; guacamole; roasted corn and bean salad; margarita with jalapeño and ginger; chicken kabobs.
Kale and quinoa salad; cherry-coconut scuffins; veggie frittata; avocado toast; blueberry smoothie.
Personal pizzas; kale chips; pesto sauce; lemon-blueberry cheesecake parfaits; watermelon spritz.
Bruschetta; herb-roasted baby beets; chicken cutlets; chocolate mint sundae.
Quiche Valerie; Italian tuna salad; grilled romaine with balsamic dressing; panna cotta.
Striped bass; couscous with pine nuts; meringues Chantilly.
Crab strudel; maple baked beans and poached fruit.
Greek gazpacho; baked salmon niçoise; pecan shortbread.
Ina prepares lunch for the original Barefoot Contessa store owner.
Coq au vin; garlic mashed potatoes; chocolate butter-cream wedding cake.
Smoked salmon with herbed butter; ribollita; sandwiches.
Lemon curd tart; grownup macaroni and cheese; salad with vinaigrette.
Pea soup and roasted red pepper and goat cheese sandwiches; carrot and pineapple cake.
Warm duck salad and blueberry crumb cake; saffron butternut squash and chocolate sorbet.
Seafood gratin in a golden saffron sauce; pumpkin mousse; spiced mulled wine.
Cream of wild mushroom soup; chicken.
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