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Garten's mac and cheese couldn't be easier to assemble — you don't even need to make a roux. Plus, it requires less than 30 minutes in the oven, so it's an easy dish to bake right before ...
First, cut off the stalks as close to the bulb as possible. Then, cut the bulb in half lengthwise. Remove the cores at the bottom. For Garten's recipe, you'll then thinly slice the bulb halves ...
Preheat the oven to 350ºF. Trim the base of the fennel and remove all dark and light green parts down to the white bulb. Slice each bulb in half lengthwise.
Preheat the oven to 325°F. In a cold cast-iron skillet over medium heat, combine the oats with 3 tablespoons of the vegetable oil, stir to coat the oats thoroughly with oil, and toast until fragrant and dry, about 20 minutes, stirring occasionally.
Preheat the oven to 325°F. In a cold cast-iron skillet over medium heat, combine the oats with 3 tablespoons of the vegetable oil, stir to coat the oats thoroughly with oil, and toast until ...
Get the full recipe for Ina Garten's rosemary roasted potatoes here. But if you want to try our favorite "Barefoot Contessa" potato dish, you have to make Garten's potato-fennel gratin. Ina Garten ...
Get the recipe: Ina Garten's Red Berry Shortcakes with Honey Yogurt. ... Celery root and fennel give it a wonderful depth of flavor, and homemade croutons and a drizzle of olive oil at the end are ...
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.”