2 pounds large asparagus, peeled and cut on the diagonal into 1 1/2-inch lengths 2 tablespoons extra-virgin olive oil 1 1/2 pounds sugar snap peas Kosher salt Freshly ground black pepper ...

This year's Goodreads Choice Awards saw more votes than ever before, beating last year's total by roughly 1 million. In all, 5,674,480 votes were cast for the most popular books across 20 ...

Ina Garten, aka the Barefoot Contessa, will be speaking at Detroit's Fisher Theatre this winter, according to Broadway In Detroit ...

Garten’s Mac & Cheese recipe, which was originally published in her 2002 Barefoot Contessa Family Style cookbook, calls for 12 ounces of Gruyère cheese and 8 ounces of extra-sharp cheddar cheese.

This recipe uses easy pantry ingredients and creates a soft, golden crust filled with sautéed cabbage, onion, carrot, and bell pepper. With no need for yeast or rising time, it’s fast ...

The Barefoot Contessa shared her rib recipe on Instagram, and it's the cheat code to impressing any BBQ-loving dad this Father’s Day.

This dish features tender garlic chicken thighs in a rich, aromatic white wine and herb butter sauce, complemented by a vibrant sauté of zucchini, green beans, and asparagus. It's a flavour ...

Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) sauté pan over medium-high heat, add half of the cauliflower in one layer and sauté for 5 to 6 minutes, tossing occasionally ...

When I first played with this recipe, I was working on my 2020 book, “Cool Beans,” and I figured cannellini beans would be an ideal addition.

There’s no recipe, really — just a vibe. Here’s how to get into it. Start with tomatoes. Real ones. Ripe, fragrant, maybe a little overripe.