Latest news with #BarefootContessa
Yahoo
13-07-2025
- Entertainment
- Yahoo
The One Dinner Party Mistake Ina Garten Says Guests Make Too Often
While a dinner party often makes for a lovely evening with friends or business partners, there are some etiquette mistakes you should avoid. For instance, you don't want to be the one to make things awkward with an inappropriately timed or themed gift. This was the topic of discussion for professional cook and cookbook author Ina Garten and journalist Willie Geist during a live Sunday Sitdown on "Today." At one point in the interview, Geist emphasized that dinner party guests should not bring "a gift that messes with the plan of the evening," and Garten agreed. The "Barefoot Contessa" noted, for example, that there are certain kinds of foods you shouldn't take to the party. You also don't want to inconvenience the host by giving them like flowers without a vase. Garten told Geist, "There are two things that I don't think you should ever bring to a dinner party, and they're so common, is something that the host feels like they should serve. I mean, starting with, like, Jell-O salad. What are you going to do with that?" She added that any flowers should be brought in their own vase so that the host doesn't have to fuss about locating a container while other guests are arriving and need to be greeted. This can create unnecessary stress. Read more: We Asked 14 Celeb Chefs How They Order Their Steak In a video posted on Instagram, Ina Garten emphasized that when you show up at a dinner party with food as a present, it should be "something that they'll enjoy another time." This allows the host to keep the food they're serving cohesive and controlled while still showing your appreciation for having you over. The examples she provided include homemade granola, tea or coffee, or Fran's Chocolates, a brand also beloved by chef Bobby Flay. Of course, other food experts may have different ideas on the perfect dinner party gift. For instance, in an interview with Food and Wine, Martha Stewart said she likes to bring a carton of fresh eggs to a dinner party. While certainly distinct from Garten's suggestions, it does still fall in line with the Barefoot Contessa's rule that it shouldn't be an item the host needs to serve. Those eggs can be used to cook up a different dish later. You could also consider trying some of our top picks for dinner party gifts you don't need to cook. Read the original article on Tasting Table.
Yahoo
13-07-2025
- Entertainment
- Yahoo
Ina Garten's Classy Tip For Dealing With Latecomers At A Dinner Party
Tonight's the night. You're ready to host a dinner party — candles flickering, the playlist just right, appetizers arranged like a magazine spread, maybe even a pitcher of cocktails ready to go. It's all set up exactly how you imagined it, with the hope that everyone will arrive on time. But there's always that one or two stragglers who don't know what a clock is and throw off the rhythm. Ina Garten, the "Barefoot Contessa" herself, knows exactly how to handle those moments with quiet elegance. Her approach isn't about guilt-tripping or throwing passive-aggressive looks. Instead, it's simple, practical, and tasteful. What does she do? She waits up to 30 minutes for latecomers. If they haven't arrived by then, she discreetly removes their place settings and sets them aside in case they come later. Thirty minutes might seem generous, but it balances patience with practicality — allowing for traffic, childcare hiccups, or last-minute delays without keeping the whole group waiting indefinitely. By doing this subtly, Ina keeps the focus on the guests who are present, avoiding awkwardness or tension. This tip embodies true hospitality — prioritizing the comfort of your guests while remaining open to those running behind. Rather than letting delays disrupt the evening's flow, Ina keeps the atmosphere warm, calm, and gracious. Read more: 13 International Dining Etiquette Rules We Should All Be Following While hosts like Ina Garten handle late arrivals with grace, guests have a role, too. Showing up with consideration can make all the difference in keeping the evening enjoyable. Communication is key. If you're going to be late, let your host know. A quick heads-up gives them the option to start without feeling rude — and shows you respect their time and effort. Some experts even suggests offering to skip the event if your late arrival would cause a disruption. When you do arrive, avoid making a scene. Skip dramatic entrances and save any long explanations for later. A warm smile, a quiet "Sorry I'm late," and smoothly joining the group is all that's needed. And if you've missed the main course? Don't expect a redo. Be grateful for whatever's offered, and thank your host sincerely — not just for the meal, but for their flexibility. Dinner parties are about connection and generosity, not perfection. Although you should avoid bringing strange foods, according to Garten; best to stick with something the hosts can enjoy later. And just like Ina Garten's graceful approach, being a courteous late guest means reading the room and helping keep the evening on track. Read the original article on Tasting Table.
Yahoo
07-07-2025
- Business
- Yahoo
The Over 100-Year Old Coffee Brand Ina Garten Depends On
Like many people, Ina Garten appreciates a good cup of coffee. She's open about the fact that, in her house, it's her husband, Jeffrey, who makes the coffee; and a fine job he does. In 2018, Garten, otherwise known as the Barefoot Contessa, shared a video on Instagram (below) of him making the perfect pot of coffee. Viewers can see him scoop the coffee out of a paper bag emblazoned with a blue truck and the name Dallis Bros. Garten confirmed in 2014 to Bon Appétit that, "The coffee I drink is from a company called Dallis Brothers." The company, founded in New York in 1913 by Russian-born brothers, Morris and Abe Dallis, began by selling its house-roasted beans door-to-door in Brooklyn and Queens by way of a horse-drawn wagon. Garten famously believes in using good ingredients, so her stamp of approval on any given item causes her fans to pay attention. While she loves the flavor of Dallis Brothers coffee in the morning (alongside her simple, go-to breakfast of Irish oatmeal), it's feasible to assume she uses the same brand in her recipes that call for brewed coffee — like her chocolate cake and coffee granita. It may even play a role in her recipes that call for ground coffee, like her coffee-rubbed New York strip steaks. Dallis Brothers Coffee makes small batch and higher-end coffees, so it's a great example of a small business that wasn't afraid to change with the times. That could help explain how it continues to thrive over 100 years after its founding. Read more: Bologna Brands That Use The Highest Quality Ingredients And The Ones You Should Avoid Ina Garten isn't one who believes in secret ingredients. On the contrary, if she puts something into one of her recipes, you can count on the fact that it's one she recommends. Not only does she share these items and brands in several of her cookbooks, she also lists many of them on her website and discusses them freely in interviews. While some of her choice brands are on the fancier end (like Urbani White Truffle Butter), others are approachable and attainable, like Libby's brand canned pumpkin and Hellman's mayonnaise. Another of Garten's favorite products, Hecker's flour, is an old New York-founded company just like Dallis Brothers Coffee. It was also founded by two brothers (John and George Hecker) who immigrated from England and began their flour business in 1842. Rao's, the company which makes Garten's preferred jarred pasta sauce, began as a restaurant in New York City in 1896 and became one of the most renowned restaurants in the city, with tables that are nearly impossible to get to this day. Even the Barefoot Contessa's favorite cookie brand, Tate's, hails from New York (Southampton, to be specific), but was founded more recently compared to these other brands (1980). Being from New York certainly isn't a prerequisite for becoming an Ina-approved product. There are plenty of brands on her list that are from other states and countries. The only question now is who makes better coffee, Alton Brown or Jeffrey Garten. For more food and drink goodness, join The Takeout's newsletter. Get taste tests, food & drink news, deals from your favorite chains, recipes, cooking tips, and more! Read the original article on The Takeout.
CBS News
06-07-2025
- Entertainment
- CBS News
Ina Garten's calming culinary empire
This is an updated version of a story first published on Oct. 23, 2022. The original video can be viewed here. She's one of the most beloved cooks in the country, Ina Garten, known as the "Barefoot Contessa." She has written a recent memoir, and her cookbooks have sold millions of copies. Her weekly television show has run for two decades, earned seven Emmys, three James Beard Awards and millions of devoted fans who tune in as much for the cooking lesson, as the cocktail party that typically follows. So when we first visited her in the summer of 2022, we were surprised to see that Ina Garten isn't quite as freewheeling as you might think. As remarkable as her culinary chops may be, Ina Garten's success hinges on hard work, shrewd business sense and leaving nothing to chance. Whether she's whipping up one of her signature chicken dishes, slinging cosmos for her real-life friends, or scooping ice cream – Ina Garten is a calming presence in the kitchen, taking the mystery out of cooking. She has built a culinary empire by making it all look effortless. Ina Garten: I know people don't believe this. But I'm really a nervous cook. And I'm sure every recipe's gonna turn out wrong. So I'm incredibly precise. Sharyn Alfonsi: Even now? Ina Garten: Even now. I'm there with cookbook going, "Is it a half a teaspoon or a whole teaspoon?" Sharyn Alfonsi: Are you really? Ina Garten: I follow my own recipes exactly. Because I've spent so much time getting the balance of flavors and textures and everything right. I'm really not a confident cook. Sharyn Alfonsi: I would think that you were, like, you know, swigging wine and tossing in herbs. Ina Garten: Let's keep that image going. How's that? Ina Garten and correspondent Sharyn Alfonsi At 77, the image of Ina Garten, with her denim shirt, chic scarfs and signature bob, is as reliable as the tried-and-true recipes she's built her reputation on. Those recipes are a roadmap for home cooks from a home cook. Ina Garten: People like Bobby Flay have worked in restaurant kitchens all his life. And he can just throw things together. You know, I've watched him. And he's such a brilliant cook. I'm not that person. I didn't have that experience. Sharyn Alfonsi: When you say you're testing and testing, yourself at first, how many times do you have to make something before you get it right? Ina Garten: Sometimes ten times, sometimes 25 times. Sharyn Alfonsi: Really? Ina Garten: And then I'll print out a page and give it to one of my assistants and watch them make it. And you, it so surprises me what people do. I was making lentil salad, warm French lentils. And she was putting in garlic in it. I said, "What are you doing?" And she said, "Well, it said cloves, cloves of garlic in it." And I was like, "No, it's cloves, not cloves of garlic." And I thought, "I never would have made that mistake. But somebody else at home is gonna make that mistake." So I just want you to feel like I'm right there beside you, just kind of guiding you through the recipe. Garten has been guiding viewers from her home in East Hampton, New York for 20 years. Ina Garten: I love these tomatoes. Sharyn Alfonsi: Do you really do the gardening? Ina Garten: Well, I point. Sharyn Alfonsi: So, yes. Ina Garten: Yes. It may seem like she grew out of the rich Long Island soil, she did not. Born in Brooklyn, New York, Ina Rosenberg grew up in Stamford, Connecticut. Her dad was a doctor. Her mom, a dietician. As a teenager, she was instructed to stay out of the kitchen and excel in school - she did both. She met her future husband, Jeffrey Garten, while she was 16 years old and, four years later, they were married. Jeffrey, a lieutenant in the 82nd Airborne, later took her backpacking through France. She came home with an ambitious mission. Ina Garten: So I got Julia Child's "Mastering the Art of French Cooking." And I just worked my way through those books, which were very complicated recipes. I mean, there were ingredients in each recipe that was another recipe in itself. And I loved that challenge. Sharyn Alfonsi: You never went to cooking school. Ina Garten: Never went to cooking school. Sharyn Alfonsi: Was Julia Child's book your cooking school? Ina Garten: Julia Child was my cooking school, yeah. Exactly. Her actual degree was in economics. At 26, she had a job at the White House, analyzing nuclear energy policy for the Ford administration. Jeffrey worked around the corner at the State Department. Each weekend, Ina says they'd devote their time to less bureaucratic pursuits like making a great dinner party look simple. Ina Garten: To this day I follow this. I never made something for a dinner party I hadn't made several times. So I would, on Monday I would make the roast leg of lamb with tomatoes with duxelles, which are minced, finely minced mushrooms for Jeffrey for dinner. Sharyn Alfonsi: Lucky man. Ina Garten: And then I make it again on Wednesday. And then by Saturday I knew how to make it. And the poor guy would go, "Oh, this is delicious. What is this?" After a thousand dinner parties and two administrations – at 30 years old, Ina had burned out of life inside the Beltway. In 1978, she saw an ad in the back of the New York Times for a 400 square foot "speciality food store" in Westhampton, New York, called, "The Barefoot Contessa." "The Barefoot Contessa," Garten's first store Sharyn Alfonsi: But you had never been to the Hamptons. Ina Garten: I'd never been. Sharyn Alfonsi: You didn't know anything about running a store. Ina Garten: I knew how to make 12 brownies for my friends. But I certainly didn't know how to make 100 brownies. I didn't even know how to cash out the register or slice smoked salmon or I mean to me, brie was a like a foreign language. Sharyn Alfonsi: So was it confidence that allowed you to do that? Or was it that you were being naïve? Ina Garten: I have a very low threshold of boredom. And I was really bored with my job. And I just thought, "This is really exciting. This is what I do for fun. And now I can do it professionally." And so I just thought, "I'm just gonna jump in," thinking-- "Well, how hard could this be?" Oh, my God. It was really hard. The Gartens say they double mortgaged their house. Ina told us she was working 20 hours a day to keep up with the crowds who came to gawk at the goods and load up on lobster salad. Soon, she opened a bigger shop in East Hampton. Ina Garten: It's very deliberate. I was always doing research. You know, it looked like I was just having a good time of, you know, wandering around having a party. But it was all careful and deliberate. A calculating businesswoman, Ina Garten elevated the food scene –and soon had finicky Hamptons clientele falling over themselves to have the Barefoot Contessa cater their weddings or Thanksgiving. Ina Garten: And every year we would pack up the orders Wednesday night so people could come in Thursday morning. And I would use the van out-- out-- next to the store as a refrigerator. And one year, it was like 33° when I was going home. And I thought, "Nobody wants frozen Thanksgiving dinner." So I drove the van home. And I set my alarm for every single hour, all night to turn the heat on for a few minutes, and then go back to sleep. Sharyn Alfonsi: To keep the turkeys warm. Ina Garten: To keep the turkeys-- well, the turkeys we roasted in the morning. But, like, the vegetables and the sides and all that stuff. After 18 years, Garten decided to sell the Barefoot Contessa in 1996. Ina Garten: So, I mean, one minute I'm making 1,000 baguettes. And the next minute I have nothing to-- I mean, nothing to do. Sharyn Alfonsi: How was that? Ina Garten: It was horrible. And I thought, "You know, I'm 50. Maybe that's the end of my career." Hardly. The lull lasted 9 months before Garten started writing "The Barefoot Contessa Cookbook," the first of 13 cookbooks, ten of which have become New York Times Bestsellers. Crushing big name chefs by remembering the lessons learned at her specialty food shop. Ina Garten: I realized later what I knew was what people wanted to eat at home, which was roast chicken and roast carrots and chocolate cake and coconut cupcakes and things that I knew from the store people bought and took home. Sharyn Alfonsi: You weren't trying to say, "Here's everything I know." You were saying, "Here's what you need to know." Ina Garten: Yeah, here's what will make you happy at home. Her latest cookbook, "Go to Dinners," was inspired by the pandemic. And again, Ina is in every detail. Sharyn Alfonsi: One of things about the book that is not by accident is that you can put it on the counter, and it doesn't flop shut. Ina Garten: I'm so glad you noticed that. Early on, Garten sought out a printer in Japan so her cookbooks would lie flat and wouldn't close while cooking. She designed them to have white space for notes, and pictures as guides. Simplicity is non-negotiable. Sharyn Alfonsi: Do you ever throw something out because it's too difficult to make? Ina Garten: Absolutely. If I get to a point in a recipe and I go, "I'm never gonna make this recipe again," everything goes in the trash. And if you're exhausted by the time you finish that, you're -- it's not good for the party. Sharyn Alfonsi: So you're thinking about the party above all things-- Ina Garten: I'm always thinking about the party. The party got real big, real fast after Ina was invited to be on Martha Stewart's show. An outtake caught the eye of a food network executive. Ina Garten: She said that I was making something. And I took a spoonful of it and tasted it and go, "This is really good." And-- and the Martha Stewart crew said, "Cut. You can't talk with your mouth full." And I was like, "Why? It's a cooking show." Garten told network executives she didn't want a show, but eventually, gave in - with a caveat. Instead of an adoring studio audience, she insisted on a more intimate affair, in her kitchen. She directed the cameras to come closer, so it felt like a dinner party. Sharyn Alfonsi: One of the things I'm fascinated by is that there are a lot of people who watch your show who don't-- Ina Garten: Don't cook-- Sharyn Alfonsi: --cook. Sharyn Alfonsi: What do you think the appeal is? Why are they watching you cook? Ina Garten: I think there was a time when mom was in the kitchen cooking for us. And-- I think people feel like they're just hanging out with me and I'm cooking for them. Sharyn Alfonsi: When you're cooking, you're not-- it's not about, "Look at me." Ina Garten: Oh, it's never about, "Look at me." I'm like, "Don't look at me." I'm just the opposite. It's funny, I-- I have a friend who said, "Everybody else is, like, 'Look at me. Look at me. You know, pay attention to me.'" And I'm like, "Well, this is what I do. You can do whatever the f*** you want to do." And I'm just having fun here. The fun came to a screeching halt for Ina and everyone else during the pandemic. Unable to film her show, or cook for her friends, Garten turned to Instagram. Offering practical advice to home cooks and stirring up some fun. Jeffrey and Ina Garten with correspondent Sharyn Alfonsi Two cups of vodka and more than 3 million views later, with the lock down over, we wanted to make sure Ina didn't have to drink alone. Sharyn Alfonsi: Do this and Jeffrey arrives. Ina Garten: Hi sweetie. You know Sharyn, right. Jeffrey Garten: I know Sharyn, hi Sharyn. Ina Garten: So we made a red grapefruit paloma for you. Jeffrey Garten: Wow. Mr. Garten had a successful career on Wall Street and served as the dean of Yale's business school, but millions of viewers know him simply as Jeffrey. Sharyn Alfonsi: Ina has called you her muse before. What is she to you? Jeffrey Garten: Well, she's the center of my life. Ina Garten: Aw. Jeffrey Garten: She's actually the font of enormous amount of fun. And she is the center of the home. That's what she is to me. Ina Garten: Thank you. That's not bad. The couple has been married for more than 50 years. Sharyn Alfonsi: Is this a typical day at the house? You just have a cocktail? Ina Garten: Oh yeah, we have cocktails all the time. Sharyn Alfonsi: Do you? Jeffrey Garten: Couple of times a day. Sharyn Alfonsi: And that's the secret to a happy marriage. Ina Garten: That's exactly right. Jeffrey Garten: Just delicious. Ina Garten: Thank you. The next morning, we went looking for carbs. But in the Hamptons the corner shop doesn't sell donuts. Ina Garten: This is Carissa's Sharyn Alfonsi: So cute Ina Garten: Isn't it wonderful? Garten took us to her favorite local bakery for a taste of the good life. Sharyn Alfonsi: What is it that you love about this spot? Ina Garten: Well, first I love Carissa's because it's two local women. And the two of them have built this extraordinary place with great quality food. It's—they use local ingredients in almost everything. And they're here every day. And it just feels like what I used to do. It feels like coming home. Ina Garten: Oh, look how fabulous that is. Wow. Sharyn Alfonsi: Oh that is fancy pants. This is just what I would typically have for breakfast. Ina Garten: Exactly. Sharyn Alfonsi: This is all lovely. But the bacon, egg, and cheese sandwich is like $20. A lobster roll is $38. Ina Garten: But, you know, first of all, it's organic. It's local. And things are expensive here. But it's not just a piece of white bread. It's on a roll that Carissa made. And one of the luxuries of being here is that you can make a really good quality product. Garten's life isn't all french pastries and rose colored cocktails, but we thought it's pretty dang close. She may still be a nervous cook, but Ina Garten has nailed the recipe for a good life. Ina Garten: I want to do what I love doing. And I want to do it really well. And then I want to have a life. Sharyn Alfonsi: Julia sold French food, right? Martha sold perfection. You're slinging fun. Ina Garten: Well, I just think-- if you're not having fun what's the point, really? Produced by Michael Karzis. Associate producer, Katie Kerbstat Jacobson. Broadcast associate, Elizabeth Germino. Edited by Matthew Danowski.
Business Insider
30-06-2025
- Entertainment
- Business Insider
5 easy and delicious Ina Garten dishes you need to make this summer
Garten has delicious dishes for every season, and some of my favorite "Barefoot Contessa" recipes are perfect for summer. They can be enjoyed every month of the year, but I think you'll especially love them during the sunny season. From a cake that makes grown men weep to a pasta that will remind you of Italy, these are Garten's best summer dishes. Garten's breakfast cake is a stunning centerpiece, and it tastes even better than it looks. Every bite is super moist thanks to the ricotta and sour cream, and I love how the sweetness of the blueberries pairs with the zingy and bright lemon zest. I had my mom test it since Garten said it was perfect for Mother's Day, and she was a huge fan."This was superb," my mom declared. "I give it a 10/10."I loved how easy it was to make Garten's cake, and it still tasted incredible the next day. I've since made it for friends at a brunch party, and everyone couldn't get enough of the full recipe for Ina Garten's blueberry-ricotta breakfast cake here. And stay tuned for more "Barefoot Contessa" breakfast dishes to come. I loved Garten's watermelon cosmo even more than the original. To make four of Garten's watermelon cosmos at home, you'll need: 4 cups diced red watermelon 6 ounces good vodka (Ina recommends Grey Goose) 3 ounces Cointreau or triple sec 2 ounces freshly-squeezed lime juice (about 2 limes) 4 large mint sprigs, for garnish Before you start, Garten recommends throwing some martini glasses in the freezer for 30 minutes to chill them.I didn't have any martini glasses on hand, so I used wine glasses instead. I also found that 15 minutes in the freezer still did the trick. I always love serving a salad that's full of color, and Garten's Greek orzo salad has plenty. The pop of red from the bell pepper, the fresh green from the arugula, and the bright purple from the onion all worked together to make a beautiful plate. My parents definitely looked impressed as I brought the salad to the dinner table. But would it taste as good as it looked? My parents, who immigrated to the US from Greece, couldn't get enough of Garten's recipe. The orzo soaks up so many delicious Mediterranean flavors that are familiar to any Greek — the salty chunks of feta intertwining with the rich Kalamata olives, the crisp bell pepper and red onion dancing together, that pop of fresh lemon brightening every bite. Even though there were so many different components to the salad, everything was perfectly balanced. The light and refreshing salad is also really easy to make and still tastes great the next day. It's perfect for a barbecue side, or a main dish on a hot summer night (my dad recommends pairing it with some grilled meats or fish). My parents have already whipped up Garten's Greek orzo salad a couple of times since our last taste test, and I'm not surprised. The lovely dish tastes like something we would've eaten while watching the turquoise waves of the Aegean Sea during our summer trips back to Greece. "Ina must've been Greek in one of her previous lives," my mom declared. Garten's summer garden pasta takes full advantage of tomato season. Garten's summer garden pasta is one of her simplest, and yet it has some of the richest flavors of any that I've tried. While the "Barefoot Contessa" star's dish only has five main ingredients — angel hair, Parmesan cheese, cherry tomatoes, garlic, and basil — it has one very important step. You need to soak the tomatoes, garlic, and basil in olive oil for four hours. Garten's summer garden pasta is one of my favorite "Barefoot Contessa" recipes. I could honestly eat Garten's olive-oil tomatoes as a snack every day. And even though I usually love heavy red-sauce pastas, these tomatoes were able to carry the entire dish on just the strength of their intense and rich flavor. You also can't beat how pantry-friendly this dish is. I almost always have tomatoes and basil in my kitchen, making Garten's summer garden pasta an incredibly easy dinner staple. This is one "Barefoot Contessa" dish I know I'll be returning to time and time again. Get the full recipe for Ina Garten's summer garden pasta here. I was a cooking novice when the pandemic began, and it was Garten's recipes that first helped me get comfortable in the kitchen. I also hadn't tried baking anything for years. So I couldn't believe how fun and easy it was to make Garten's delicious mocha chocolate icebox cake, which she once proclaimed was so good "it makes grown men weep." I've wanted to make more "Barefoot Contessa" desserts ever since, and I knew the next one had to be Garten's most famous chocolate cake recipe. Garten's cake is ridiculously good. The layers have a satisfying, rich, buttery taste, and the cookies and mocha whipped cream go well together. There are also chocolate chips in almost every bite — who doesn't love that?Since no baking is required, Garten's mocha chocolate icebox cake is also perfect for those super-hot days when you don't want to turn on your oven. Plus, the recipe is easy enough to make with the family, but thanks to all those layers, it still looks impressive on the dinner table.I'd recommend this cake for just about anything — a birthday party, special dinner, or just the full recipe for Ina Garten's mocha chocolate icebox cake here.
