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The Barefoot Contessa is a cooking show on the Food Network. She is a cook who teaches people at home to cook like the pros. She tapes the show in the Hamptons and has the experience that people long for when looking to cook. While she was working in the White House in 1978, the Barefoot Contessa discovered a small store in the Hampton's for sale. Once she discovered the store, her and her husband went to Long Island to see what exactly the store had to offer. Once there, she found herself to be the happy owner two months later. This is when the Barefoot Contessa was started.

More than 20 years later, the Barefoot Contessa, Ina Garten found herself the owner of a food emporium that is more than 3,000 square feet. It is here that you will come across twenty or more cooks and bakers who will prepare the food while others work inside of the store to help the thousands of people who come to the store monthly to select breads, dinners or baked goods and salads to take home. In 1996, the Barefoot Contessa sold her store to the employees and moved on to bigger and better things.

The Barefoot Contessa went on to write a cookbook or two and then was asked to start her own show. Currently on the show you can learn to cook and prepare massive dinner parties with just the simplest of items while allowing your guests to believe that they have had a dinner that took days and weeks to prepare.

Not only will you learn how to cook and prepare dinners but also the sweet stuff. French chocolate bark is one of the items that is used for the show along with a smoked salmon with herb cream cheese bagels. The foods that are prepared and used are foods that you would have never thought of mixing before or that you have had in your home at one point and never thought of trying to put together to make a meal. With the right methods of cooking and baking, you will be surprised at all the new things you can try. All from watching the Barefoot Contessa at home while in your own kitchen.

Saturday 1:30 PM et/pt on Food Network
1 Season, 259 Episodes
November 30, 2002
Reality, Food
6.2/10
Cast: Ina Garten
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Barefoot Contessa Full Episode Guide

  • Ina Garten is sharing new ways to cook with pork, and she's putting bacon, sausage, kielbasa and tenderloins in the spotlight. She starts by making Sausage and Mushroom Strudels for appetizers and follows them with hearty Lentil and Kielbasa Salad. Baked Farro and Butternut Squash works as a main dish or side with Ina's quick Herbed Pork Tenderloins.

  • Ina Garten is sharing recipes and pro tips for putting together a gorgeous seasonal brunch. She starts with Shakshuka with Feta, the perfect way to serve eggs to a crowd, and bakes a batch of make-ahead Morning Glory Muffins. Smoked Salmon Tartines with Gravlax Sauce turn the volume up on a brunch staple, and Ina shares her secrets to the perfect Fresh Fruit Platter before toasting the holidays with a Spicy Bloody Mary.

  • Ina Garten is entertaining, and she's taking the pressure off with all make-ahead dishes. She starts with two easy appetizers, Mustard and Gruyere Batons and Warm Dates with Blue Cheese and Prosciutto. Her main course is Moroccan Lamb Tagine with Steamed Couscous, and she whips up a Decadent Chocolate Cake for dessert. Ina also shakes up a classic cocktail with the Dukes Cosmopolitan.

  • Ina Garten is sharing all her secrets and pro tips for Italian dishes. She starts with a fabulous two-fer, Tomato Eggplant Soup, and the leftovers become Baked Pasta with Tomatoes and Eggplant. Then she makes Flounder Milanese topped with Arugula Salad and Lemon Vinaigrette for a modern twist on a classic. Italian ingredients shine in her Kale Salad with Pancetta and Pecorino, and finally, Ina makes a cocktail to toast all things Italian, the Limoncello Vodka Collins.

  • Ina Garten is giving traditional Thanksgiving dinner dishes a modern twist. To start, it's out with the big bird and in with Tuscan Turkey Roulade, which is easy to make and carve. For side dishes, Ina makes Chipotle Smashed Sweet Potatoes and one-pan Thanksgiving Roasted Vegetables. Finally, her dazzling holiday dessert is Pumpkin Flan with Maple Caramel.

  • Ina Garten is turning up the volume on flavor, starting with the creamy hummus she pairs with her chunky Israeli Vegetable Salad. Chicken Marbella Updated is a dinner party classic made over, and Ina's Chocolate Pecan Scones are a sweet indulgence worthy of any brunch party. Finally, she makes Raspberry Roasted Applesauce, a simple and divine dessert with concentrated flavors.

  • Some like it hot, and some like it spicy, so Ina Garten is making dishes to please both. She starts with an exotic Lamb and Chickpea Curry made with a fragrant mix of spices, and her Lobster Corn Fritters are paired with creamy sriracha sauce. Ina makes Sweet Potato Empanadas with Chipotle Chile for kick, and her Sauteed Shishito Peppers are both fiery and fast.

  • Store-bought ingredients pass the test for Ina Garten as she makes sweets, treats and more; ready-made shortcuts wow in her Raspberry Baked Alaska with Fresh Raspberry Sauce; Turkey Sandwiches with Brussels Sprouts Slaw.

  • Ina Garten gets a cooking masterclass with three amazing professional chefs. Pastry chef Natasha Pickowicz teaches Ina how to make the most incredible roasted carrot tart and Parisian chef Marie-Aude Rose shares her secrets to making perfect crepes.

  • Ina Garten is cooking with her favorite herbs and sharing tips for turning up the flavor. She incorporates rosemary, oregano and mint in her Pork Souvlaki with Radish Tzatziki and Pitas for an easy dinner.

  • Ina Garten is fired up and sharing her advice for grilling and barbecuing like a pro. To start, hot coals work their magic on her Tuscan Grilled Cornish Hens, and she amps up the flavor on Foolproof Ribs with Barbecue Sauce.

  • Ina Garten shares tips and ideas for cooking with sweet, savory and even store-bought pastry. She starts with her foolproof Sweet Pastry Dough for a showstopping French Fig Tart. She uses a shortcut to make Spinach in Puff Pastry, and her Cacio e Pepe Cheese Puffs are irresistible appetizers. Ina finishes her pastry extravaganza with Warm Goat Cheese in Phyllo.

  • It's food on the move with Ina Garten as she shares pro tips for perfect portable eats. She makes moist Lemon Poppy Seed Cake for an afternoon snack at work and Tomato Mozzarella Pan Bagnat -- a fantastic Provencal sandwich -- for lunch on the go. Charlie Bird's Farro Salad with Lemon Dressing is Ina's answer when the question is what to take to a potluck party, and her Fresh Blueberry Rhubarb Jam makes a sweet gift for any occasion.

  • Ina Garten has all the bases covered when it comes to Tex-Mex entertaining. She makes a light and airy Tres Leches Cake with Berries and Make Ahead Whipped Cream, and her crowd-pleasing Pork Posole is a spicy, all-in-one main course piled high with fixings. Fiesta Corn and Avocado Salad is an easy first course that also works as a side dish or salsa. Finally, Ina raises her glass to cocktail hour with the fire and ice of frosty Jalapeno Margaritas, shaken like a pro!

  • Ina Garten is sharing all her seafood secrets and pro tips, starting with her recipe for Cioppino, a satisfying one-pot stew with cod, shrimp, scallops and mussels. Her Bay Scallops Ceviche with marinated, raw scallops is an easy, no-cook appetizer, and Salmon with Melting Cherry Tomatoes is a fast and foolproof dinner. Ina wraps things up with a perfect high-low mix of Warm Lobster Rolls, a classic with the volume turned up.

  • Ina's spring feast, including tomato salad, is inspired by the farm stand.

  • Ina Garten hosts a Mary Poppins reunion sharing cooking secrets and making a British-style Sunday lunch for her friends who produced, directed, and acted in the new movie.

  • Ina Garten shares her recipe for pulling off a perfect cocktail party. Her spread includes five appetizers, starting with Roasted Shrimp Cocktail Louis.

  • Ina Garten sets her sights on beef and shares her tips for preparing it roasted, ground, sliced, sauteed and seared just like a pro. Included: a filet mignon with mustard and mushrooms.

  • Ina Garten shares pro tips on pulling off the ultimate make-ahead, low-stress Thanksgiving feast. She's preparing accidental make-ahead turkey where all the cooking and carving are done in advance.

  • Ina Garten shares her pro tips for sensational salads for every season. Included: crispy mustard chicken and frisee salad; and tarragon shrimp salad.

  • Ina Garten shares recipes that use her favorite good ingredients. She starts with good chocolate in her chocolate pecan meringue torte. Next, good maple syrup and lemon are turned into side dishes, including maple-roasted acorn squash.

  • Ina Garten loves mixing fancy and casual fare, and she shares her secrets to this winning mashup of high and low. She takes everyday potato and celery root puree over the top with truffle butter and serves it with seared scallops.

  • Ina Garten makes side dishes that steal the show at the Thanksgiving feast; mushroom and leek bread pudding with gravy and cranberry fruit conserve; haricots verts with dill and hazelnuts; Brussels sprouts and bacon; celery Root and apple puree.

Barefoot Contessa News

'Barefoot Contessa' Snubs Make-A-Wish Child and Tries to Make Right

The Barefoot Contessa could be sticking her barefoot in her mouth.

After refusing to meet a 6-year-old boy with leukemia who twice requested a cooking session with her through the Make-A-Wish Foundation, The Contessa (Ina Garten) has had a change of heart.

Garten was served a heaping of bad press after word leaked that she had responded to the request of Enzo Pereda by turning down him down, citing her book tour and other engagements.

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