Latest news with #BarefootContessa
Perth Now
2 days ago
- Entertainment
- Perth Now
Ina Garten's marriage became 'really difficult' when she was trying to build her business
Ina Garten went through a "really difficult" time in her marriage when she was trying to build her business. The 77-year-old chef - who has been married to former government official Jeffrey Garten since 1968 - is these days best known as the host of the Food Network programme 'Barefoot Contessa' but was just trying to get her specialty food store off the ground in the 1970s, and admitted it took a toll on her realtionship for a period of time. Speaking on 'Sunday TODAY with Willie Geist', she explained: "In the beginning, I'd go to work at four in the morning, work all day, most of the night, go home at midnight and start again at four in the morning. "It was really difficult because I just wanted to build the business. Jeffrey was working at the State Department, and he would come on the weekends when I was really busy, so I was like 'I'm sorry, I just can't spend any time with you.'" The 'Be My Guest' star eventually went to Washington to visit her husband amid their struggles, and insisted that he had to go to therapy despite his hectic work schedule because she thought it was the only way for their marriage to survive. "We took a little time apart, we needed to do that. I'd never lived alone. He was great." "He said 'Is there anything I can do to change your mind?' I said he could go see a therapist and then we could work through tose things. He said 'I'll go after I come back from my trip around the world' but I said it would be too late by then, so he went the next day and it was incredible."
Hindustan Times
2 days ago
- Entertainment
- Hindustan Times
Ina Garten's number one dinner party rule revealed: ‘Don't bring…'
Ina Garten joined Sunday Today's Willie Geist last month for his Sunday Sitdown Live. Ahead of the interview's June 1 release, the 50-year-old journalist revealed to People the best piece of advice he received from the Food Network icon. In the article published Saturday, Geist revealed to the outlet the important dinner party rule guests should follow, according to Garten. 'Don't bring something that disrupts the plan that the host had. So in other words, I show up with chips and guacamole and [the host] is like, 'Okay, I [already] had a plan for what we're going to do before the dinner,' ' Geist said, adding that Garten says it is better for guests to 'bring coasters or bring something that's just a gift that they can use later.' Also Read: Who is Anupama Nadella? All about Microsoft CEO Satya Nadella's philanthropist wife During their May 19 sitdown, Garten shared another dinner party faux pas - loose flowers, per Elle Decor. 'Don't ever bring flowers that aren't in a vase,' she explained to Geist, adding, 'You're there. You're like, everyone's arriving, and then all of a sudden you've got these flowers and you have to figure out what to do.' This is not the first time that the beloved cookbook author has given dinner party suggestions. In 2022, the Barefoot Contessa host taught Today co-hosts Savannah Guthrie and Hoda Kotb how to set a table for a dinner party. 'The first thing about a dinner party is it can be four people,' Garten said at the time, adding, 'It doesn't have to be 12; it's overwhelming, even for me.' 'For the centerpiece, you can do something as simple as — a bowl of lemons. Get it at the grocery store,' the 77-year-old explained.
Yahoo
3 days ago
- Entertainment
- Yahoo
Dinner party faux pas? Ina Garten says this common gift is a big mistake (and what to bring instead)
When you buy through links on our articles, Future and its syndication partners may earn a commission. If you're ever fortunate enough to have Ina Garten on your dinner party guest list, you shouldn't expect loose flowers when she walks through the door. The Barefoot Contessa, who has set the standard for hosting from her East Hampton home, is no stranger to sharing formal dinner party advice. However, her most recent pearls of wisdom address a lesser-known area: Being the perfect guest. During a recent interview with Today's Willie Geist on May 19, the pair discussed the importance of not bringing 'a gift that messes with the plan of the evening,' and, surprisingly to some, loose flowers are on Ina's banned list. 'There are two things that I don't think you should ever bring to a dinner party, and they're so common, is something that the host feels like they should serve. I mean, starting with Jell-O salad,' Ina says in the footage. 'And don't ever bring flowers that aren't in a vase. Everyone's arriving and then all of a sudden, you've got these flowers and you have to figure out what to do.' What is the alternative? Ina isn't saying you can't gift flowers; she's just saying they shouldn't be loose. Therefore, buying a stunning vase for your host to hold their new flowers is the natural choice. To help, we've rounded up some of our favorites below. They're all beautiful in their own right, and ready to be decorated with anything from a simple stem to a bountiful bouquet. Esteemed designer Jonathan Adler drew inspiration from Gala, wife and muse of Salvador Dali, to create this matte porcelain vase. It's truly a one-of-a-kind piece that deserves the most beautiful flowers. From $350 at Saks Fifth Avenue La DoubleJ enlisted the help of historic Verona-based porcelain maker Ancap to craft this statement pineapple-patterned vase. It's a vibrant way to upgrade any stem. From $650 at Net-A-Porter This large vase is a simple and elegant way to integrate glass into your entryway or coffee table. Add a single branch for an elevated, modern feel. Was $32.99, Now $29.99 at Amazon This may be named the 'fall vase,' but it looks beautiful at any point of the calendar, thanks to its unique textured design. The golden hue is reminiscent of leaves, consequently adding a touch of nature to every table setting or windowsill. From $6.46 at Walmart This decorative vase (handmade in Sydney) is made from 100% high-quality porcelain, perfect for housing your favorite flower. Poppies, peonies, or billy buttons look particularly beautiful in this vessel. From $135 at Net-a-Porter This simple, quietly luxurious vase comes from Ralph Lauren's 'Hudson' collection, defined by a carved plaid pattern that beautifully refracts light. It's designed with weighty, lead-free crystal and has a generous size perfect for holding long-stemmed flowers. From $425 at Net-a-Porter In a similar vein, Ina has previously shared dining table styling advice that helps hosts get the most out of their new flowers (and vessels). To create a stunning centerpiece, she recommends choosing one single flower type (in her case, pink roses), and filling your vases with this one consistent bloom. On her dining table, she avoids using larger vases and opts for small water glasses to keep things effortless. ''An easy tip for stylish centerpieces – choose one flower and use lots of them! And one more thing – instead of finding lots of matching vases for my flowers, I just use water glasses! Simple and elegant - my favorite combination,' Ina says. However you style them, and whatever vase (or container you use), remember that, as long as the flowers aren't loose, you'll likely have Ina's approval.
Yahoo
3 days ago
- Entertainment
- Yahoo
Ina Garten's Strict Rule When Bringing Flowers To A Dinner Party
We may receive a commission on purchases made from links. Dinner parties are a timeless way to entertain, gather, and enjoy a delicious meal with people you care about. Hosting one provides a great opportunity to get creative with the type of cuisine you serve, how you set up or decorate, and even activities or conversation topics you'd like to try out. If you're a guest at a dinner party, some planning ahead should be involved as well — even when it comes to bringing a bouquet. Ina Garten, the famed host of "Barefoot Contessa" herself, says that one of the few major don'ts when it comes to showing up for an evening meal is bringing flowers without a vase. According to Garten, this small misstep can sometimes cause undue stress for the host. "Don't ever bring flowers that aren't in a vase," Garten said during an appearance on Today's "Sunday Sitdown." "You're there. You're like, everyone's arriving and then all of a sudden, you've got these flowers and you have to figure out what to do." Taking one extra step to make sure your host feels appreciated and considered ahead of time can do a world of good. Read more: 14 Dolly Parton Baking Mixes, Ranked Worst To Best There have long been a few unspoken "rules" of etiquette as it pertains to dining at someone else's home; never arrive empty-handed, for one, and try not to overstay your welcome. More specifically, Garten warns against bringing along a gift or side dish that is too niche. One particularly silly offering Garten says to leave behind is something like a Jell-O salad, or anything else you think the host would prefer to serve themselves. Instead, you can wow those welcoming you into their home with a nice bottle of wine (be sure to avoid these common wine shopping mistakes) or a flower arrangement. Even if you take the time to build a customized bouquet yourself or order a lovely arrangement from your local florist, the beauty of the flowers will likely be overshadowed by the panic your host feels once they realize they have nowhere to put them. You can make things easier on yourself and your host by keeping a variety of vase options on hand, using a set like this Beahot 22 pack of clear flower vases. Your host will appreciate the forethought, and you'll always be ready for even the most impromptu get-togethers. Read the original article on Tasting Table.
Business Insider
22-05-2025
- General
- Business Insider
My Greek parents tried Ina Garten's Greek orzo salad, and now they can't stop making it
I made Ina Garten's Greek orzo salad for my Greek parents. The light and refreshing salad features feta, orzo, chickpeas, kalamata olives, and red bell pepper. My parents loved the delicious dish, and now they can't stop making it for dinner. I love reviewing Ina Garten's recipes, and often have my parents help test them with me. When the pandemic hit and the US went into lockdown, Garten inspired me to finally improve my skills in the kitchen. And when I briefly moved back in with my parents, they were more than happy to sample my creations. It's since become a tradition, and I whip up new "Barefoot Contessa" dishes for my parents every time I come for a visit. When I saw that Ina Garten had a Greek orzo salad, I knew my Greek parents had to try it. My parents immigrated to the US from Greece in the 1980s, and they made sure to teach me about Greek culture through food. My dad made his delicious pastitsio (like lasagna, but better) every week, and whipped up avgolemono soup whenever one of us was sick. Every Christmas was celebrated with a big pan of baklava, and youvetsi was a dinner staple. But my parents are always willing to try something new — they tested 15 different "Greek" products from Trader Joe's to see which tasted authentic! So, when I told them Garten had a Greek orzo salad, they were super excited. Garten's Greek orzo salad is packed with fresh ingredients. To make Garten's Greek orzo salad, which serves six, you'll need: 1 cup of orzo (about 8 ounces) 1 cup of canned chickpeas, rinsed and drained 2 cups of baby arugula 4 ounces of Greek feta, ½-inch diced (not crumbled) ½ cup of good olive oil ½ cup of diced red bell pepper (¼-inch) ½ cup of diced red onion (¼-inch) ½ cup of kalamata olives, pitted and halved lengthwise ¼ cup of freshly-squeezed lemon juice, plus extra for serving 3 tablespoons of capers in brine, drained 3 tablespoons of minced fresh dill Garten's Greek orzo salad appears in her most recent cookbook, "Go-To Dinners," and was inspired by Round Swamp Farm, a third-generation family farm in East Hampton. "Their prepared food and baked goods are simply outstanding," she writes. "This recipe was inspired by one of their salads; it has all the Greek ingredients that I love — orzo, olives, feta, lemon, and dill." The first step to making Garten's salad is prepping the orzo. I added the orzo and one tablespoon of salt to my saucepan. Once you've added the orzo, Garten says you should return the water to a boil, then lower the heat and simmer for eight to 10 minutes. You'll know it's ready when the orzo is al dente. While my orzo cooked, I began cutting my veggies. I diced the red onion and red bell pepper, per Garten's instructions. I prepped my chickpeas and capers. I rinsed and drained the chickpeas and made sure to drain my capers. I also halved my kalamata olives, minced the dill, and diced my feta cheese. Garten's Greek orzo salad comes together quickly; the only real work is cutting all the veggies and herbs. I had my dad helping me, so it took even less time. It didn't take long to make the dressing. I just whisked together the lemon juice and olive oil with two teaspoons of salt and one teaspoon of black pepper, and voilà! It was ready. When the orzo was ready, I drained it and transferred my pasta to a large bowl. First, I poured the vinaigrette over the warm pasta. I made sure to stir it well so the orzo would absorb all that delicious flavor. Then, I added the chickpeas, onion, and bell pepper. Everything was already looking so colorful. I topped it off with the capers, dill, olives, and feta and gave everything a big stir. I stirred in the arugula just before serving. Garten says you can enjoy her salad either warm or at room temperature, but hold off on adding the arugula if you're making it the day before — no one likes soggy leaves in their salad. Once you're ready to serve, add a squeeze of fresh lemon juice and taste for seasoning. I should also note that Garten advises serving this with sliced lemon. My parents didn't love the idea of whole lemon pieces in the salad, so we decided to nix them. Garten's Greek orzo salad looked fresh and vibrant. I always love serving a salad full of color, and Garten's Greek orzo salad has plenty. The pop of red from the bell pepper, the fresh green from the arugula, and the bright purple from the onion all worked together to make a beautiful plate. My parents looked impressed as I brought the salad to the dinner table. But would it taste as good as it looked? Garten's Greek orzo salad was super delicious — and now my parents can't stop making it. The orzo soaks up so many delicious Mediterranean flavors that are familiar to any Greek — salty chunks of feta intertwining with the rich kalamata olives, the texture of crisp bell pepper and red onion dancing together, that pop of fresh lemon brightening every bite. Even though there were so many different components to the salad, everything was perfectly balanced. The light and refreshing dish is also easy to make and still tastes great the next day. It's perfect as a barbecue side dish or a main dish on a hot summer night. My dad recommends pairing it with some grilled meats or fish. My parents now love whipping up Garten's Greek orzo salad, and I'm not surprised. The dish tastes like something we would've eaten while watching the turquoise waves of the Aegean Sea during our summer trips to Greece.
