Directions In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan ...

This is what makes the stew aromatic and complex, which would be lost if you were to throw raw vegetables and liquid ingredients into the pot at the same time. View this post on Instagram A post ...

Even making a cocktail with Ina Garten takes precision, but boy, is it worth it. "The key to this is that it's fresh juice," she said. "So many times you go to a bar or restaurant and they make ...

You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.

There's a Tucci kitchen takeover when Stanley teaches Ina how to make a Tuscan seafood stew, cacciucco.

I've been making my way through Ina Garten's dessert recipes. Her blueberry-ricotta breakfast cake is bright and light, and her brownies are outrageously good. But my favorite is her mocha icebox cake ...

A memoir? How easy is that. Ina Garten is ready to open up.Credit...Vincent Tullo for The New York Times Supported by By Kim Severson Kim Severson has been interviewing food celebrities for more ...