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While some pot roast recipes stick entirely to the basics, Ina Garten's rendition—in true Barefoot Contessa fashion—goes above and beyond. Trust me, it's worth every extra minute. Trust me, it ...
Ina’s holiday meal starts off with roast filet of beef, a simple dish that takes minutes to prepare before cooking in the oven. Here’s a similar recipe . She pairs that with a Gorgonzola sauce ...
Ina Garten's take on peas and pancetta, a classic old-world Italian side dish, has crispy pieces of panchetta, but lightly cooked tender peas. She says "some fresh mint from the garden adds the ...
Heat 1 3/4 oz (50 g) of the butter in a flameproof roasting tin. Add the beef and brown on all sides over high heat. Transfer to the oven and roast the beef for 20 minutes. Remove the roast from the oven and allow the beef to rest in its juices, covered with foil, for 10 minutes. Don’t turn the oven off. Transfer the roast onto a carving board.
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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.”
Food and tradition are two of the most important elements of the holidays, so what better way to celebrate than by breaking out some of the most classic recipes of the '50s, '60s, and '70s?
Remove the roast from the oven and allow the beef to rest in its juices, covered with foil, for 10 minutes. Don’t turn the oven off. Transfer the roast onto a carving board.