Halve and pound chicken breast. Chicken breasts can be rather large and pounding can create more surface area than your pan ...

New York was having its own roast chicken romance — at Jams, which Jonathan Waxman, another Chez Panisse alumnus, opened on ...

A cornerstone of classic French cooking, it was a dish we were formally evaluated on when I attended French culinary school, ...

It's very annoying to go to the trouble of cooking chicken breasts only for them to turn out dry and bland. Next time, do this before cooking for juicy results.

Ina's favorite vegetarian dish is a simple salad named after the Charlie Bird restaurant in NYC. This recipe is featured in ...

Coq au vin is one of those dishes that reveals as much about a cook’s philosophy as it does about technique. A cornerstone of classic French cooking, it was a dish we were formally evaluated on when I ...

According to family lore, when my uncle was wooing one of my aunts — this was when courtship was a thing — he mentioned that he liked chocolate ice cream. So my grandmother made sure that every time ...

Ina Garten’s trick for upgrading jarred pasta sauce is both easy and elegant. The Barefoot Contessa builds flavor the way she ...

First up, her Pan-Fried Onion Dip! This easy-to-make recipe is much better than the storebought version. Start by slicing ...

Ina Garten once wrote budgets at the White House. Now, she's a bestselling cookbook author and one of the most famous celebrity chefs in the world.

I made Ina Garten's homemade chicken stock for the first time. I used it in her ravioli en brodo and chicken pot pie soups, and the broth blew me away. Now I'll never be able to use store-bought stock ...

If you’re a longtime fan of “Barefoot Contessa,” you’re probably well-acquainted with Ina Garten’s signature and iconic catchphrase: “How easy is that?” It underscores Garten’s prevailing mission to ...