How to Make Tyler's Beef Stroganoff over Buttered Noodles | Food 911 | Food Network

Sep 9, 2017 | Get cozy with a big bowl of Tyler's Beef Stroganoff, layered on top of delicious, buttery noodles

For the full recipe, please click here and then click on ‘more’.

Ina Garten's Tomatoes Roasted with Pesto | Barefoot Contessa | Food Network

Feb 16, 2024 | A perfect plate for any occasion, Ina's Tomatoes Roasted with Pesto is a dish you can happily make all year round.

Ina Garten's Cornmeal-Fried Onion Rings | Barefoot Contessa | Food Network

Feb 9, 2024 | Ina's extra-crunchy cornmeal-fried onion rings are a burger or hot dog's best friend.

Ina Garten's Corn Muffins | Barefoot Contessa | Food Network

Jan 30, 2024 | Forget dry cornbread: Ina's corn muffins come out moist and tender.

Ina Garten's Slow-cooked Scrambled Eggs with Goat Cheese | Barefoot Contessa | Food Network

Jan 26, 2024 | Ina scrambles eggs very slowly, then adds goat cheese for super creaminess.

Ina Garten's 5-Star Lentil Vegetable Soup | Barefoot Contessa | Food Network

Jan 15, 2024

Get the recipe here.

Bobby Flay's Egg and Ham Empanadas | Brunch @ Bobby's | Food Network

Dec 23, 2023 | Bobby uses holiday leftovers to make his Egg and Ham Empanadas with Piquillo Pepper Sauce.

Giada De Laurentiis Makes Chicken Cacciatore | Everyday Italian | Food Network

Oct 1, 2019

Get the recipe here.

Bobby Flay's Top 10 Chicken Recipe Videos | Food Network

Oct 19, 2023

For further details and links to the recipes, please click here, and then click on 'more'.

Ina Garten's Pumpkin Flan with Maple Caramel | Barefoot Contessa | Food Network

Oct 16, 2023 | Ina Garten shakes up Thanksgiving dessert by making her Pumpkin Flan with Maple Caramel.

For the recipe, please click here and then click on “more”.

Barefoot Contessa Makes Beef Bourguignon | Barefoot Contessa | Food Network

Oct 25, 2019

Get the recipe here.

Bobby Flay's Pumpkin-Ricotta Pancakes | Brunch @ Bobby's | Food Network

Sep 23, 2023 | Bobby tops his stack of light and fluffy Pumpkin-Ricotta Pancakes with some spiced apple cider caramel sauce!

Get the recipe here.

Ina Garten's Fresh Pea Soup | Barefoot Contessa | Food Network

Sep 20, 2023

Get the recipe here.

Our Favorite Ina Garten Deli Salad Recipe Video | Barefoot Contessa | Food Network

Jun 18, 2023 | From a Curried Chicken Salad to Tomato Feta Pasta Salad, these are our favorite Ina Garten deli salad recipe videos! Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Recipes for some of the salads; unfortunately, all the recipes have not been provided:

Pasta, Pest and Peas Salad here

Curried Chicken Salad here

Tomato Feta Pasta Salad here

Fresh Corn Salad here

Chicken Salad Veronique here.

Ina Garten's Ultimate Cheese Platter | Barefoot Contessa | Food Network

Feb 19, 2023 | na arranges the ultimate cheese platter featuring a nutty Brie, a pungent blue cheese and creamy goat cheese!

Pot Roast with Barefoot Contessa | Cook Like a Pro | Food Network | Reupload

Mar 4, 2020 | Cooking for company

Ina Garten's Fan-favorite Lemon Capellini | Barefoot Contessa | Food Network

Oct 28, 2022 | Ina's easy, zesty lemon pasta dish is made with just three ingredients: lemon, capellini pasta and butter!

For a full list of the ingredients for this recipe and the method of cooking the dish, please click here and then click on “show more”.

Barefoot Contessa Makes Chicken Piccata | Barefoot Contessa | Food Network

Jun 30, 2019 Need dinner plans? Try Ina Garten's classic Chicken Piccata with a velvety lemon butter sauce. | Views on YouTube: 2,119,309

Get the recipe here.

Ina Garten's Roast Duck Breast with Cherries and Port | Barefoot Contessa | Food Network

Jul 5, 2022 Ina reveals the secret for making this tough meat incredibly tender with her year-round take on an elegant duck dinner!

Ingredients:

2 (1-pound) or 4 (8-ounce) Moulard duck breasts
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
2 tablespoons unsalted butter
1/2 cup minced shallots (2 shallots)
1 1/2 tablespoons good sherry
wine vinegar
3/4 cup ruby Port wine
1/2 cup good chicken stock, preferably homemade
1/2 cup dried cherries
1/4 cup crème fraiche
1 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice

Directions / Method:

Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick.

Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours, or overnight.

When ready to cook, the duck, preheat the oven to 375 degrees F [190C].

Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.

In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck s 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.

Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.

Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.

The Barefoot Contessa: croques monsieur

Get the recipe here.