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  2. Ina Garten shares the best recipe she ever developed: ‘It’s ...

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    For more than 20 years, Ina Garten invited millions of viewers into her East Hampton kitchen with her Food Network shows, “Barefoot Contessa” and “Be My Guest.”

  3. 52 of Ina Garten’s best recipes she’s shared on TODAY - AOL

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    Ina Garten's Caesar Salad by Ina Garten. A good Caesar salad can be great with homemade dressing. Garten’s recipe is made with good olive oil, an egg yolk, mustard, garlic, anchovies, lemon ...

  4. I Tried the Dessert Ina Garten Calls “The Best Recipe She’s ...

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    Here's a quick look at how to make Ina's French apple tart recipe. Make the Tart Dough : You'll need just 5 ingredients to make the buttery pastry. Ina's secret to easy assembly?

  5. Barefoot Contessa - Wikipedia

    en.wikipedia.org/wiki/Barefoot_Contessa

    Hosted by celebrity chef Ina Garten, each episode features Garten assembling dishes of varying complexity. Though her specialty is French cuisine, she occasionally prepares American, Asian, British or Italian foods. Her show also gives tips on decorating and entertaining. [1]

  6. Le Puy green lentil - Wikipedia

    en.wikipedia.org/wiki/Le_Puy_Green_lentil

    Le Puy green lentil is a small, mottled, slate-gray/green lentil of the Lens esculenta puyensis (or L. culinaris puyensis) variety. [1] In the US, this type of lentil may be grown and sold as French green lentils or Puy lentils .

  7. 10 Coconut Cakes You'll Go Co Co For - AOL

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    Whether it’s sipping coconut water after a tough workout, imbibing in a frosty Piña Colada served in a coconut at the beach, or adding flaky coconut to our favorite desserts, ...

  8. I Can't Stop (Won't Stop) Making Ina Garten's Lemon ... - AOL

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    Lighter Side. Medicare. News

  9. Gâteau nantais - Wikipedia

    en.wikipedia.org/wiki/Gâteau_nantais

    An earlier version of the recipe, without eggs, reportedly kept for three to four weeks. [6] In the modern recipe, the icing is white, whereas earlier versions were an amber colour. [7] A cookbook from the 1890s called for lemon peel to be grated into the cake's batter.