Created during Prohibition, this collision of Cognac, orange liqueur, and lemon isn’t for the faint of heart—nor for the slight of tolerance.
Lots of fresh lemon juice and lemon zest are added to the ethereally light and super smooth dessert mousse to give it a zip of flavor.
Drag out your waffle iron and reacquaint yourself with it—then devour some of the most delectable hash browns you’ve ever had. Get ready for a diner-worthy dinner at home.
If Ina believes mashed potatoes need a little acidity to smooth out the richness, so be it. Here’s our new go-to approach to this oh-so-comforting side dish.
Creamy but not gloppy, light but not abstemious, this shrimp salad is gonna rock your world. And your cocktail party. And your lunch work rotation.
A sophisticated cocktail that’s made drinkers swoon for more than a century thanks to the warm hush of Cognac, the sweetly tart lilt of lemon, and the effusive effervescence of Champagne.
The combination of tart, citrusy orange with not-too-dark chocolate was a smashing success at the Barefoot Contessa. It’s just as much a hit at home.
Tomato soup with grilled cheese croutons for dunking. And it requires barely more effort than heating up some Campbell’s.
This warm-from-the-oven nosh is the ideal melding of sweet, spicy, and savory. An ideal pre-Thanksgiving-dinner nosh.
If we had to choose just one roast chicken to spend the rest of our lives with, this would be the one. No contest.
Know when you taste something and can’t help but pause and sigh with content? This subtly sweet lemon cake does that to us each and every darn time.
This is what we consider to be the ultimate pot roast for company. (Heck, with two types of booze, it’s gotta be good!)
Shallots take on a dulcet, docile personality when slowly coaxed to a caramelized brown. Easy to make. And easygoing by way of going well with just about anything.
Step one: Make a childhood favorite. Step two: Cut it into squares. Step three: Dunk, drop, or plop into tomato soup. Step four: Sigh with content.
From the Barefoot Contessa herself, these chocolate pecan scones are packed with plenty of bittersweet chocolate and pecan chunks and are, predictably, flaky and tender pastry perfection.
Cook once. Eat twice. This baked pasta casserole cleverly relies on a big batch of tomato soup as its sauce. Leftover soup means you have lunches done for the rest of the week.
Perhaps the simplest and most sophisticated dinner party precursor ever. Just make the savory shortbread dough, freeze, slice, and bake. You’re welcome.
Stale bread? Itsoaks up a tangy vinaigrette in this interpretation of an Italian classic from the Barefoot Contessa herself. You’re welcome.
This classic French dessert is an eggy cake that’s studded with currant, soaked with a vanilla-rum sauce and brushed with an apricot glaze.