Some … That would be nice. If only for 30 minutes.

But they were as horrified by peanut butter and jelly as I was by that. Instead of the crust, I did puff pastry croutons on top. IG: It’s hard. CHELSEA GREENWOOD: What is it that makes food so comforting? 1 of 20. And just an incredible guy. IG: There are so many. CG: What do you say to those who claim the city is dead?

Because New York got hit so hard so early, people take it really seriously. Shondaland participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. I’m learning a lot about, for example, I never liked leftovers. I’m with Jerry Seinfeld. Garten's mother in law bought her a subscription for Time Life cookbooks series and influenced her. IG: It’s just fabulous. Later, she relied on intuition and feedback from friends and customers to refine her recipes. Shondaland sat down with Garten to talk about her new cookbook, what makes food comforting, and why Jeffrey is just so darn lovable. Watching her cook and interact with her husband of 52 years, Jeffrey, is like a warm hug or a cup of tea – a balm that makes you forget your worries.
CG: What are some of your favorite recipes from the book? And there’s something about when the house smells like bread while you’re baking it: It’s all part of the experience. That desire to comfort shouldn’t surprise fans. With a little bit of preparation and a summer sipper in hand, you can have a relaxed dinner on the patio or picnic in the park. One meal a day is a big bowl of soup. And any question you have along the way is answered either on the side note or in the recipe.

Ina Garten. CG: Viewers of Barefoot Contessa have come to love Jeffrey almost as much as you. But I’ve come to appreciate them. So, it turned out to be a much better topic than I expected.”. You make a birthday cake.

Now downtown is as vibrant as can be. It’s like being in a foreign city.

I might put spring green vegetables in it.
You make a birthday cake. When it’s too hot to cook, Ina Garten has the perfect way to keep you cool in the kitchen.

So, pasta carbonara is a very rich, heavy dish. So it has that element. But don’t think she’s exploiting the moment: The host of Barefoot Contessa on the Food Network came up with the idea two years ago. So, I went to my classic beef bourguignon and my short rib stew and borrowed some of those elements. But he also is just the most interesting person I’ve ever known. She saw an ad for a small food store for sale in The Hamptons.

We sat at either end, and the fire pit had a big fire in it. But beef stew is a little boring. And we had a wonderful time. I said, “I would never have had a dinner party outside with a pizza.” But the pizza was delicious. INA GARTEN: Feeding ourselves makes us feel good. I don’t know anybody that feels better after eating a salad. I want people to feel like I’m right there beside them.

CG: Who would you invite to your ideal dinner party of six right now? She was primarily mentored by Eli Zabar (owner of Eli's Manhattan and Eli's Breads) and food connoisseur In her new book, “Modern Comfort Food,” the Food Network star puts a modern spin on classic dishes, offering edible comfort for uncomfortable times. I don’t understand the energy of it, but I know it feels better. The Rich History of Our Favorite Southern Foods. IG: Now that the weather’s turned, I’ve started to make soup, which I love. Food Network Staffers Share Their All-Time Favorite Halloween Candies Oct 8, 2020 Can you share something about him we might not know? I bounce off the walls, and I go down a rabbit hole, and he pulls me out. That’s the opinion of TV personality and best-selling author Ina Garten, who just happens to have a new book on the subject, Modern Comfort Food: A Barefoot Contessa Cookbook, released on October 6. CG: What do you want readers to take away from Modern Comfort Food? It’s a way to show affection and care, and it physically takes care of us. Read More  It’s been so great to have my buddy around all the time.

It was just magical. So, for each, I modernized it in terms of ingredients but also making it easier to make. CG: What have you been cooking at home these days? But that’s all I knew,” she says.
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Maybe it’s just what your family used to make. But there’s something about being in person, if you can, that’s just different. Get Penne Arrabiata Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. We may earn commission on some of the items you choose to buy. To me, it sounds awful.

The grocery stores were sold out of toilet paper and yeast — the two extremes. I also got a big long table and set up areas so we could hang out. Garten, 72, naturally has a maternal, calming aura about her. CG: Can you talk about how you modernized your comfort food recipes? Instead of using chuck beef, which tends to be a little tough, I used short ribs, which give great flavor. Two months later she found herself the owner of Barefoot Contessa, a 400-sq.-ft. specialty food store with employees. If somebody is sick, you bring them food. CG: This holiday season, would you suggest people honor tradition while social distancing? You’re prepared for whatever is going to happen. I set the table with candles and flowers. If there were ever a time to embrace comfort food, this is it. IG: It hasn’t formed itself yet. I take it and make it something completely different. If I can invite Julia Child, I certainly would. Sometimes, it’s taking something we know really well, like beef stew. Chelsea Greenwood is an award-winning lifestyle writer and editor whose work has been featured in InStyle, Teen Vogue, SELF, Racked, Vulture, Brit + Co, SheKnows and Vice. Learn from her experience as a Hampton's caterer and put out an array of platters, dips, salads and spreads. And I’d love to invite the Obamas. CG: So, you don’t like using technology like Zoom? And that was just the city. If somebody is sick, you bring them food. I like anything with kielbasa in it.

There was an article on him in the Yale magazine, and the student who was interviewing him said, “So, are you the doofus that we see on TV? But I know it’s going to be informed by making dinner every night, which has been quite an eye-opener. Ina Rosenberg Garten (/ ˈ aɪ n ə / EYE-nə; born February 2, 1948) is an American author, host of the Food Network program Barefoot Contessa, and a former staff member of the White House Office of Management and Budget. In 1978, Ina found herself working in the White House on nuclear energy policy and thinking, "There's got to be more to life than this!" That’s the opinion of TV personality and best-selling author Ina Garten, who just happens to have a new book on the subject, Modern Comfort Food: A Barefoot Contessa Cookbook, released on October 6. CG: As a New York native, what’s it been like seeing the city suffer through the pandemic? He’s kind and generous and supportive. Smoked Salmon Platter

Some … That would be nice. If only for 30 minutes.

But they were as horrified by peanut butter and jelly as I was by that. Instead of the crust, I did puff pastry croutons on top. IG: It’s hard. CHELSEA GREENWOOD: What is it that makes food so comforting? 1 of 20. And just an incredible guy. IG: There are so many. CG: What do you say to those who claim the city is dead?

Because New York got hit so hard so early, people take it really seriously. Shondaland participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. I’m learning a lot about, for example, I never liked leftovers. I’m with Jerry Seinfeld. Garten's mother in law bought her a subscription for Time Life cookbooks series and influenced her. IG: It’s just fabulous. Later, she relied on intuition and feedback from friends and customers to refine her recipes. Shondaland sat down with Garten to talk about her new cookbook, what makes food comforting, and why Jeffrey is just so darn lovable. Watching her cook and interact with her husband of 52 years, Jeffrey, is like a warm hug or a cup of tea – a balm that makes you forget your worries.
CG: What are some of your favorite recipes from the book? And there’s something about when the house smells like bread while you’re baking it: It’s all part of the experience. That desire to comfort shouldn’t surprise fans. With a little bit of preparation and a summer sipper in hand, you can have a relaxed dinner on the patio or picnic in the park. One meal a day is a big bowl of soup. And any question you have along the way is answered either on the side note or in the recipe.

Ina Garten. CG: Viewers of Barefoot Contessa have come to love Jeffrey almost as much as you. But I’ve come to appreciate them. So, it turned out to be a much better topic than I expected.”. You make a birthday cake.

Now downtown is as vibrant as can be. It’s like being in a foreign city.

I might put spring green vegetables in it.
You make a birthday cake. When it’s too hot to cook, Ina Garten has the perfect way to keep you cool in the kitchen.

So, pasta carbonara is a very rich, heavy dish. So it has that element. But don’t think she’s exploiting the moment: The host of Barefoot Contessa on the Food Network came up with the idea two years ago. So, I went to my classic beef bourguignon and my short rib stew and borrowed some of those elements. But he also is just the most interesting person I’ve ever known. She saw an ad for a small food store for sale in The Hamptons.

We sat at either end, and the fire pit had a big fire in it. But beef stew is a little boring. And we had a wonderful time. I said, “I would never have had a dinner party outside with a pizza.” But the pizza was delicious. INA GARTEN: Feeding ourselves makes us feel good. I don’t know anybody that feels better after eating a salad. I want people to feel like I’m right there beside them.

CG: Who would you invite to your ideal dinner party of six right now? She was primarily mentored by Eli Zabar (owner of Eli's Manhattan and Eli's Breads) and food connoisseur In her new book, “Modern Comfort Food,” the Food Network star puts a modern spin on classic dishes, offering edible comfort for uncomfortable times. I don’t understand the energy of it, but I know it feels better. The Rich History of Our Favorite Southern Foods. IG: Now that the weather’s turned, I’ve started to make soup, which I love. Food Network Staffers Share Their All-Time Favorite Halloween Candies Oct 8, 2020 Can you share something about him we might not know? I bounce off the walls, and I go down a rabbit hole, and he pulls me out. That’s the opinion of TV personality and best-selling author Ina Garten, who just happens to have a new book on the subject, Modern Comfort Food: A Barefoot Contessa Cookbook, released on October 6. CG: What do you want readers to take away from Modern Comfort Food? It’s a way to show affection and care, and it physically takes care of us. Read More  It’s been so great to have my buddy around all the time.

It was just magical. So, for each, I modernized it in terms of ingredients but also making it easier to make. CG: What have you been cooking at home these days? But that’s all I knew,” she says.

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