2002

S25.E1 ∙ Cook Like A Pro: Easy High Low

Fri, Oct 19, 2018

Ina is mixing fancy with casual and sharing her cook like a pro secrets to a stunning high low mash up. She's taking everyday Potato and Celery Root Puree over the top with truffle butter and serving it with stunning Seared Scallops in a perfect mix of high and low. An elegant Roast Filet of Beef is paired with a simple Mustard Mayo Horseradish. Then she's amping up humble Baked Potatoes with a lemon and herb crust and a dollop of Whipped Feta and putting the fizz into dessert with an awesome Raspberries and Cream Sgroppino.

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S25.E2 ∙ Cook Like A Pro: Salads For 4 Seasons

Fri, Nov 02, 2018

Ina's serving up sensational salads for all 4 seasons and sharing her pro tips for delicious recipes. For an all in one Spring dinner, Crispy Mustard Chicken and Frisee salad is unbeatable. Tarragon Shrimp Salad is perfect for an easy and delicious summer lunch. For the fall there's her fabulous Faro Tabbouleh with Feta, a twist on a classic dish and Tricolore Salad with Orange is an incredible winter side dish. Whatever the season Ina is serving salad the Barefoot way.

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S25.E3 ∙ Cook Like A Pro: Beefed Up

Fri, Nov 16, 2018

It's beef all the way, roast, ground, sliced, sautéed and seared just like a pro. There's the perfect steak - an easy and elegant Filet Mignon with Mustard and Mushrooms. She's turning humble ground beef into the most delicious Individual Meatloaves. There's even beef for breakfast in Roast Beef Hash with Eggs and a stellar first course - Filet of Beef Carpaccio sliced wafer thin, drizzled with a Caesar dressing, capers and parmesan shavings.

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S25.E4 ∙ Cook Like A Pro: Make Ahead Thanksgiving

Fri, Nov 09, 2018

Thanksgiving has never been so effortless and easy as Ina's sharing pro tips on pulling off the ultimate make ahead low stress thanksgiving feast. She's making a great get ahead Accidental Turkey where all the cooking and carving are done in advance, there's wonderful Make Ahead Gravy, an incredible Leek and Artichoke Bread Pudding and two fabulous sides - Sweet Potato Puree with a delicious citrus twist and the easiest Peas and Pancetta.

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S25.E5 ∙ Cook Like A Pro: Good Ingredients

Fri, Oct 26, 2018

Ina's sharing recipes that use her top good ingredients. There's good chocolate in Pecan Meringue Torte, an absolutely amazing dessert. Then good maple syrup and lemon turn Roasted Acorn Squash and Tuscan Roasted Potatoes into sublime side dishes. Good mustard is the magic ingredient in a creamy sauce that elevates crispy chicken thighs so they're good enough for company. And finally good salt - the secret to Salty Oatmeal Chocolate Chunk Cookies - officially her favorite cookies ever.

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S25.E6 ∙ Cook Like A Pro: Cocktail Party Rules

Fri, Nov 23, 2018

Send out the invitations, Ina's sharing the recipe for success for pulling off a perfect cocktail party the Barefoot way. There are five incredible appetizers, crazy delicious Roasted Shrimp Cocktail Louis, elegant and easy no cook Herbed Fromage Blanc - so simple to make for a crowd. Then sensational Lamb Sausage in Puff Pastry and Zucchini and Gruyere Frittata squares washed down with an ice cold Classic Daiquiri. Plus there are pro tips for everything from shortcut hors d'oeuvres how to send out the invites and the best way to set up the bar and food table.

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S25.E7 ∙ Cook Like A Pro: Celebration Sides

Fri, Nov 30, 2018

Ina is sharing a fresh look at holiday sides shaking up the classics for a stunning celebration meal. The centrepiece is a foolproof English Rib Roast - with all the tricks to getting it right every time. To go with it, Orange Braised Carrots and Parsnips, delicious Roasted Broccoli with Panko Gremolata, gorgeous make ahead Mashed Potatoes with Goat Cheese and the easiest Brussels Sprouts ever - shaved and sautéed with pancetta. All fantastic new ideas to take festive favorites to the next level.

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S25.E8 ∙ Mary Poppins

Fri, Dec 07, 2018

Ina's hosting an incredible Mary Poppins reunion for her friends who produced, directed and acted in the new movie, sharing cooking secrets and making a British style Sunday lunch. She's showing Emily Blunt, the foolproof way to roast a Capon and Emily's showing her how to make Perfect English Roast Potatoes. There's a Roasted Haricots Verts masterclass for Lin-Manuel Miranda who is helping Hollywood director and producer duo Rob Marshall and John DeLuca mix up Pomegranate Gimlet cocktails. Dessert is Meringue Clouds , part of a magical Mary Poppins inspired table setting. It's cooking, lights cameras and fun at the Barefoot barn. Action.

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