2002

S6.E1 ∙ Thanksgiving

Fri, Nov 11, 2005

Ina is testing the perfect Thanksgiving dinner for two for a magazine article. Her husband Jeffrey is the chief taste tester and her friend Miguel is designing a table where the decoration doubles as dessert. On the menu are savory Palmiers - puff pastry with sundried tomato pesto - then golden Cornish Hens filled with Cornbread Stuffing, Mashed Turnips with delicious crispy shallots and sauteed Broccolini. Who says you need a crowd to have a party?

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S6.E2 ∙ Holiday Surprise

Fri, Dec 02, 2005

Ina creates a holiday basket for friends to enjoy throughout the holidays.

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S6.E3 ∙ Lunch in a Box

Fri, Jan 13, 2006

Included: Lobster Cobb salad rolls; rice salad; and mini orange-chocolate-chunk cakes.

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S6.E4 ∙ Comforting and Elegant Dinner

Fri, Jan 20, 2006

Nothing warms a house like friends, and nothing warms a heart like comfort food. Ina serves dinner to help a friend settle into her new home.

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S6.E5 ∙ Happy Ever After

Fri, Feb 03, 2006

Dishes include rum-raisin rice pudding; Key lime pie; hot caramel sauce; and crème anglaise.

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S6.E6 ∙ Back for the Weekend

Fri, Feb 24, 2006

Stocking a refrigerator with prepared weekend meals, including chicken potpie; wheat berry salad; and split pea soup.

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S6.E7 ∙ Long Island Food

Fri, Mar 03, 2006

Dishes include seafood salad; plum-raspberry crumble; and homemade applesauce.

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S6.E8 ∙ Ladies Lunch

Fri, Mar 10, 2006

Included: swordfish steaks in tomato-caper sauce; saffron-and-zucchini couscous; and chocolate pudding.

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S6.E9 ∙ Long Distance Dinner

Fri, Apr 07, 2006

On the menu: beef bourguignonne with cheese-zucchini gratin; and a plum tart with a crumb topping.

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S6.E10 ∙ Rehearsal Dinner

Fri, Jun 09, 2006

Desserts are prepared, including baba au rhum; and Il Flottante.

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S6.E11 ∙ Thank You Dinner

Fri, Jun 16, 2006

Running a store's no mean feat. Ina should know--she ran a deli for 20 years. When a local store manager asks her to help with a thank you meal for his staff, she says yes right away. It's a French inspired menu of Provencal soup with spoonfuls of pungent green pistou, seafood platters with two zesty sauces sauces and for dessert-coconut madeleines--tiny morsels of light as air sponge. The party will be held right in the middle of the shop and the staff just has to set the table.

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