lemon

Peach Raspberry Pie

all-purpose flour

fine sea salt

sugar

unsalted butter (2 sticks), cold and cut into cubes

158 milliliters ice water, more if needed

raspberry jam

unsalted butter, melted

granulated sugar

light brown sugar

minute (instant) tapioca

nutmeg

lemon zest

peaches (about 6 to 8 medium peaches)

raspberries

Chicken Piccata

chicken

Sea salt and black pepper

All-purpose flour,

unsalted butter

olive oil

lemon juice

chicken stock

capers,

fresh parsley, chopped

chicken breasts (pounded to

flour

lemon (zested)

olive oil (more as needed)

salt & pepper

butter

chicken broth

lemon (juiced (about 1 1/2 tablespoons))

white wine (or chicken stock)

capers (drained)

parsley (chopped)

Baked Crab Dip With Old Bay and Ritz Crackers

Unsalted butter,

lump crab meat

cream cheese, softened

Parmesan

mayonnaise

lemon lemon juice

scallion, trimmed and minced,

Old Bay seasoning,

salt

Sliced English cucumbers and other crackers,

Green Beans with Lemon and Garlic

green beans, ends trimmed

garlic cloves, minced

red pepper flakes

Salt and black pepper

Herb-Marinated Pork Tenderloins

lemon juice (4 to 6 lemons)

Good olive oil

garlic (6 cloves)

rosemary leaves

thyme leaves

Dijon mustard

Kosher salt

pork tenderloins (about 1 pound each)

black pepper

Lemony Yogurt Pound Cake

Nonstick baking spray,

white whole wheat flour

baking powder

(2-percent) Greek yogurt

(1-percent) milk

vanilla extract

Salmon Baked in Foil

salmon

tomatoes, chopped,

shallots

oregano

thyme

Blueberry Compote

blueberries

water

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Perfect Roast Chicken

(5 chicken

thyme,

lemon, halved

garlic,

(1/4 stick) butter, melted

onion,

carrots

Olive oil

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Outstanding.   No fennel during lockdown so I added celery, extra onion and carrots.   Thanks, Ina.  Stay safe everyone. 

Delicious. But one recommendation, never rinse raw meat. You risk cross contamination of sink and anything near. It's not necessary and is very risky.

I've been making this since college. In an effort to connect with a friend who is a beginner cook, we're making this together virtually tomorrow. Moreover, I appreciate the fact that Ina's recipes continually bring us together. 

<span>My intention is not to be rude whatsoever but has a</span><span>nyone noticed she touches everything after handling the raw chicken?  She touches the paper towels, salt and pepper granuals and outside of the containers, knife, lemon, herbs.  With all the hoopla about raw chicken and cross contamination, I've recently been obsessed with trying to wash my hands and everything after a drop of raw chicken juice touched it or I touched raw chicken.   Being a little old school, I come from the thought that my grandparents lived to be 95 years old (both) and married 75 years!  They weren't as careful and none of their children, grandchildren, great-, great-great-, and great-great-great-grandchildren died from salmonella or kitchen diseases!  Any thoughts?  How careful or casual are you with your raw chicken preparation in the kitchen?!</span><br />

I make this once a week. I get two smallish chickens at Costco and roast them together. My family eats one night 1, and I use the second for soup and/or tacos night 2. It doesn’t get better than this recipe!

I absolutely love this meal.  After making it several times I’ve realized that if you pile the vegetables under the chicken rather than scattering them in the pan they don’t get burned. That’s the only note I will add to this marvelous recipe.  It’s fantastic and so easy!   

This is my second time making this recipe, and it's quickly becoming a staple in the weekly rotation. Lots of reviewers have commented that they left out the fennel.  It is so delicious carmelized with the carrots. Highly recommend cooking this recipe as is. 

I made this for dinner this evening. It was so good that I decided that had to write an immediate review. I've been practicing on different recipes over the last few weeks. I made this receipt exact except I left off the fennel AND I added a new herb that I found out about last week, Herbes de Provence. It is described as <span>savory</span><span>, rosemary, thyme, oregano, and <span>lavender</span>. </span>

National Institute of Health advises to not wash your raw poultry.  It only spreads bacteria via micro-droplets onto counters/sinks/skin without actually cleaning the chicken.  Chickens are well washed when they are processed.

https://www.foodnetwork.com/videos/perfect-roast-chicken-0105038

Food Network's Ina Garten shares her easy recipe for the perfect roast chicken with vegetables. You'll need a chicken, butter, garlic, fresh thyme, salt, pepper, and your choice of roasting vegetables.

Ina Garten's Easy Recipe for Perfect Roast Chicken and Vegetables

Shrimp Salad

kosher salt

shrimp shrimp

white wine vinegar

dill

red onion (1 onion)

celery (6 stalks)

Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

AWESOME!!!!!!! Made many times over the past months, but just now reviewing. <br />Made as is, really good. Just added a little more mustard and pepper to taste. Awesome! <br /> 2nd time but used less mayo, more pepper and mustard. Outstanding. <br />Then started modifying.  <br />First basic mod is using less mayo, and adding Old Bay to it. Great. Then added jalapenos, just a few. <br />Also, added quartered cucumbers and some halved cherry tomatoes later on. <br />Then made a chipotle mayo aioli, again awesome. <br />This is a great basic recipe, and all the kids love it, even the grand kids. We make it on vacation with fresh gulf shrimp and cooked grouper. <br />I tried with sour cream instead of mayo too, and was great as well. 

Great recipe! I made it with 2 tablespoons of mayo, 2 minced green onion stalks, 2 chopped celery stalks, 1 diced tomato and 1 tsp dried dill since I didn't have fresh dill available. I also had to sub regular mustard for dijon and apple cider vinegar for white wine vinegar -- it still tasted good. I added a little Mrs. Dash, and some pink Himalayan salt instead of kosher.<br />

I signed up expressly to leave this review!  This is a fantastic recipe; so close to the shrimp salad from Eatzi’s.  I put About 1/3 less mayo but added triple the Dijon mustard and a jalapeño because was craving a little spice.  Definitely putting this in the rotation.

Simple and delicious. I added a few shakes of tobasco for a little heat. 

This couldn't be better, but it does take me longer to make it!

Absolutely delicious. I had never even tasted shrimp salad let alone made it! A family member requested it as a thanksgiving dish and I said "no prob!" Without knowing what I was getting myself into I searched many shrimp salad recipes on the Internet after much debate ended up deciding on this one. The salad received rave reviews and I myself thought it was out of this world as well! Will definitely be making again for my own family!

I love this recipe I make it for one by using seven Shrimp half salary 2 tablespoons of mayo 1 teaspoon of Dijon mustard 1/4 cup minced onions and 1 tablespoon of dill Wonderful

Another great Ina recipe. I used a little lemon zest in the shrimp salad and served a nice full scoop on a salad I prepared. No salad dressing needed. This was easy and quick to make. I'm going to try this with crab, pasta and a litlle old bay next time as another reviewer recommended

Love this. Used a mid-range chardonnay for the wine and added jalepenos for a bite.  Served over spring mix. Yum!

https://www.foodnetwork.com/videos/inas-shrimp-salad-recipe-0170514

Shrimp, veggies and a creamy dressing make Ina's salad a cool summer treat.

Ina's Shrimp Salad Recipe

Try Ina Garten's Linguine with Shrimp Scampi recipe from Food Network: It's loaded with garlicky shrimp, lemon and red pepper flakes for warmth.

Linguine with Shrimp Scampi

Vegetable oil

linguine

garlic (4 cloves)

shrimp

parsley leaves

lemon, zest grated

lemon juice (2 lemons)

lemon, thinly sliced in half-rounds

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Please don't put olive oil in the pasta water,there is no need ,sauce doesn't stick to the pasta.

Excellent just as it is, but a relative showed me how to make it even better: Marinate the shrimp in olive oil, ginger, garlic, salt, and pepper for at least an hour ahead of time.  Cook the shrimp on high heat in an uncrowded pan, turning once. Set shrimp aside where it will stay warm. Cook garlic as directed (it will burn on high heat). Toss all ingredients except the shrimp together. Serve and put shrimp on top.

I thought this dish was going to be too lemony, but it wasn't. The shrimp had such an amazing flavor that it complimented the lemon-tasting noodles. It's a very mild lemon taste, but again, the shrimp in the dish are the stars! Super good and pretty simple. My advice is get the shrimp ready, the parsley cut, the garlic minced, and the lemon juice and zest ready to go before you start boiling the water to the linguine. That way, when the pot first starts to boil, throw the oil and butter into the other skillet and get that going. This way everything is timed out just right! <div><br /></div><div>Thanks, Ina! I'm keeping this in my go-to pasta dishes! </div>

We have made this numerous times. Very quick to put together. <div><br /><div>Minor additions: We sauté minced onion, red bell pepper and sun dried tomatoes prior to sautéing the garlic. Looks good. Tastes good. <div><br /></div><div><br /></div></div></div>

<div>Such a fun dish! I ended up cutting the lemon juice 1/8 cup and added 1 cup of parmesan but kept everything the same. It had the right amount of lemon for us personally at that point. Next time I will add a 1 1/2 lbs of shrimp and vegetable of some sort. It was a lot of pasta otherwise. Think it will be perfect then. </div><div><br /></div>

This is our FAVORITE pasta dish.  Light and very refreshing.  I butterflied the shrimp and topped with shredded parmesan at the end.  Divine!  If you find the sauce too runny, mix a little into a bit of cornstarch and add back into the sauce. This recipe is going into my historical family favorites file!  Could eat it every day!

If you follow the directions, you can't mess this up. Have everything prepped and ready, because it comes together very quickly once you start cooking. Absolutely delicious! There's no reason to order this when I'm out anymore. Restaurant scampi just doesn't compare!

I added a little bit of white wine while it was cooking, so delicious! 

Such a fabulous recipe!  Just suggested this to my husband for dinner tonight...needless to say, he's fired up!  Recipe is absolute perfection as is with one tiny exception of adding additional heat.  I add 1 1/2 tsp. of crushed red pepper as opposed to 1/8 tsp.  Other than that, it is just to die for!  Thanks, Ina, for a totally awesome always perfect recipe:)

Love this recipe, the only thing I do differently is that I take the shrimp shells and put them in a pot with white wine or chicken stock and water with some herbs, bring to a boil and simmer for a few minutes and let it sit. Drain the liquids, throw out the shells and it to add to the linguini once the shrimp is added.  Yum

https://www.foodnetwork.com/videos/linguine-with-shrimp-scampi-0169868

Ina's shrimp linguine recipe is the one when you need a fast, elegant dish.

Ina's Shrimp Linguine Recipe

For dinner tonight, try Ina Garten's classic Chicken Piccata recipe, from Barefoot Contessa on Food Network; don't forget the velvety lemon butter sauce.

split (1 whole) boneless, skinless chicken breasts

salt and black pepper

bread crumbs

lemon juice (2 lemons), lemon

dry white wine

lemon,

parsley leaves,

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

<span>OMG! Caper-gate! Chill people. Photos are like newspaper headlines: an editor selects them separately from the writer (or in this case, the chef). Ina clearly chooses not to use capers and I'm sure she would say, "if you want 'em, go and add them and enjoy!" She made HER recipe her way. The photo may have caused confusion but it's hardly a "caper of the century!" (see what I did there?!)</span><br />

I love capers, so was a little surprised there weren't any in this recipe, but I always put my faith in Ina, especially for her take on the classics.  It was perfect, just added capers with the butter at the end after the sauce reduced and it was amazing.  My entire family loved the recipe -- my son requested that I cook it for his upcoming birthday dinner.

Amazing. I love all her videos she's my app image. I would love to share in kitchen with her one day it would be a pleasure. She's My top chef her videos are so peaceful and beautiful. Thanks, chef.

My husband and I love this dish. Per his request, I make it once a week.

<div>Made this for dinner and it was delish! My husband loved that the chicken absorbed all the flavors!  I added capers! Thank you Ina!</div><div><br /></div>

My husband and I were in agreement--this was amazing! He said it was better than some of the meals we've had in restaurants. The sauce was amazing. Followed the recipe exactly; had tried a similar recipe before that was similar but in which you didn't coat the chicken. We both agreed this recipe was much better. Thanks Ina! 

Wonderful! 
Tip- My chicken breasts were quite thick so I cut them horizontally into halves creating 2 thin breasts each and then pounded as directed. 
Definitely have all items out and oven warmed up because this one moves quickly. 
Thanks for ALL of your wonderful, straightforward, precisely measured, reliable recipes. It feels good to create a delicious meal. ❤️

Ina darling, the more lemon, the better I like it. My husband bought me Cooking Like A Pro for Christmas last year. And you signed it!! I cherish it. Thank you for all your years of hard work for us!!

I am always so pleased when I cook a recipe from the” barefoot contessa”
The recipe was easy to follow and absolutely delicious. Ina Garten you are truly the best!
 

https://www.foodnetwork.com/videos/chicken-piccata-0105041

Ina Garten makes chicken piccata as the main attraction for Friday dinner.

There is absolutely nothing like a shrimp boil, but this flavorful recipe captures its essence by roasting the ingredients on a sheet tray instead of simmering them in a pot of broth. Serve it on its own or <a href="https://cooking.nytimes.com/recipes/1021422">tossed with pasta</a>. <span>The slight char brings out seafood’s sweetness, so for contrast, </span>serve with tart lemons or a tangy cocktail sauce

Sheet-Pan Shrimp Boil

baby red

garlic cloves,

Kosher salt and black pepper

corn, husked, cut into 4 segments

unsalted butter, softened

seafood seasoning,

paprika

cayenne,

parsley leaves (optional)

Heat oven to 425 degrees. Place a rack in the center of the oven.

Prepare the potatoes: In a large bowl, toss potatoes with oil and garlic until coated. Season with salt and pepper, then pour onto a large baking sheet and set aside.

Prepare the corn: Spread each piece of corn with some of the butter and set aside.

Prepare the shrimp: In the same big bowl, whisk together the olive oil, lemon juice, garlic, seafood or Cajun seasoning, paprika, cayenne and pepper. Add the shrimp and stir to coat evenly. Set aside.

Bake the potatoes until golden brown and fork tender, about 20 minutes. Remove the potatoes from the oven, set the rack in the middle of the oven and switch oven to broil. Scatter the corn over the potatoes and broil 3 to 4 minutes, or until kernels begin to brown slightly.

Remove the pan from the oven, and flip the corn. Scatter shrimp all over the pan and broil for 2 minutes, or until the shrimp have curled and turned pink.

Turn the shrimp, scatter the lemon wedges on top and broil 2 more minutes. Squeeze the lemon juice over everything and sprinkle with parsley, if using. Serve immediately, on its own or tossed with pasta.

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