Barefoot Contessa: Back to Basics

It's back to basics on steak and sides. Ina's shaking it up and turning up the volume on classic steakhouse recipes and she's getting her friend TR to road test the recipes for her. First, filet Steakhouse Steaks, sauteed then oven roasted to perfection with a fabulous Roquefort and chive sauce to wake up even the most jaded taste buds. Then, she's making over everyone's favorite sides: Sauteed Wild Mushrooms and crispy Cornmeal-Fried Onion Rings.

It's back to basics on how to throw the perfect dinner party. The secret is a meal in three acts with a perfect candy happy ending. To start, easy store-bought appetizers, then Bay Scallop Gratins and finally two delicious homemade candies: White Chocolate Bark and Fleur De Sel Caramels.

Ina Garten goes back to basics on chicken, from the simplest Garlic Roast Chicken with the volume turned up high to a wonderful recipe inspired by the south of France, Chicken Bouillabaisse with a garlicky saffron mayonnaise called Rouille. Plus, Ina shares the secret of how to make the simplest, most delicious chicken stock.

Ina goes back to basics on grilling and experiments with new and inventive ways to use the grill that go far beyond hot dogs and hamburgers. First she makes fettunta with melted mozzarella and prosciutto on grilled bread. Then she takes grilled chicken to a new level with a delicious Tuscan Lemon marinade. Lastly she gives salad the grilled treatment with her delicious Panzanella.

Ina is revealing her foolproof countdown to the holiday meal with recipes for Herb Roasted Turkey Breast, Sausage and Herb Stuffing, Homemade Gravy and Celery Root and Apple Puree.

Ina shares her secrets on how to throw the perfect breakfast party with make-ahead Buttermilk Cheddar Biscuits and homemade Strawberry Jam, a fun cocktail called Juice of a Few Flowers and soft Herbed Scrambled Eggs.

Ina is writing a plan and showing her friend Jack how to throw the perfect, foolproof cocktail party. There are three appetizers to buy, including olives, marcona almonds and salami with hot house cucumbers. Her three appetizers to make include delicious Roasted Shrimp Cocktail, Blue Cheese Crackers and Ham and Cheese in Puff Pastry.

Ina Garten goes back to basics on easy, elegant entertaining. When guests expect something fancy, Ina makes it simple with an Italian meal. On the menu is a fabulous get-ahead Shrimp Scampi and a no-cook Fruit Salad with Limoncello and Honey Lemon Yogurt. Plus, Ina shares tips on choosing wine, a great table setting and an Antipasti master class with friends.

It's back to basics on cooking for a crowd as Ina throws a party for theatrical friends. She's sharing her party rules on how to throw big bashes completely stress free. On the menu are Lobster Corn Chowder, Orange Glazed Ham and Fruit Cake Cookies.

Whatever the occasion, Ina Garten knows that a potluck party is one of the most basic strategies for easy entertaining, especially with her recipes for Short Ribs and Cheddar Dill Corn Bread.

Ina's shaking up her top five everyday cheeses and experimenting with new ideas outside of the cheese box. She shares recipes for a Tomato and Goat Cheese Tart, Savory Coeur a la Creme, Baked Brie Cheese platter and Roasted Pears With Blue Cheese.

Ina's updating some Barefoot bestsellers and sharing shortcuts and know how on Easy Sticky Buns, Mustard Chicken Salad, Roasted Vegetables and Roasted Veg Soup.

Ina takes everyday favorites and gives them the star treatment by adding one special ingredient. She makes the ordinary extraordinary with her Deeply Chocolate Gelato, Lobster Pot Pie and perfect green salad vinaigrette.

It's Ina and Jeffrey's 40th wedding anniversary and Ina is sharing her secrets for the perfect romantic meal. The menu features a Campari cocktail, Italian wedding soup, Brownie Pie and anniversary surprises for both Ina and Jeffrey.

It's back to basics on comfort food for company. If you are having people over for dinner the shortcut to making them feel right at home is to serve comfort food. It's warming, delicious, totally unexpected, and always works. Ina makes a comfort dinner to go for a friend who is renovating her kitchen. On the menu: Company Pot Roast and Baked Potatoes With Yogurt and Sour Cream Dressing. This is comfort food for company with the volume turned up.

Ina shares simple oven techniques to turn up the volume on flavor. First, the dial gets cranked up to high for a filet of beef that becomes incredible Truffled Sandwiches, then it's down to low for roasted tomatoes that star in a Caprese Salad. Finally, the oven gets switched off for sweet, crisp Meringues Chantilly with syrupy Roasted Berries.

It's back to basics on French food made easy -- delicious food you can make at home. Ina makes Jeffrey a French inspired meal based on bistro favorites barefoot style -- simple, easy, and very delicious. On the menu: Roasted Butternut Squash Salad With Warm Cider Vinaigrette, followed by Easy Sole Meuniere inspired by the local street markets of Paris, then for dessert, an incredible to look at and taste French Apple Tart. Bon Appetit.

This is back to basics on dinner for unexpected guests. With some store-cupboard staples and freezer standbys Ina shows how you can pull together a fabulous dinner without even stepping out the door. And that's exactly what she's doing for dinner with her friend Miguel who just happens to be in town. She whips up Spring Green Risotto, Shortbread Cookies and Caramel Pecan Sundaes in a flash.

It's back to basics on amping up flavor with the magic factor. It's a day of kitchen chemistry for Ina as she tests recipes with and without the magic ingredient that really unlocks the flavor of a dish. First lemon zest in Easy Cheese Danish, then salt and vinegar add their magic to Chicken Salad Sandwiches and finally Chocolate Ganache Cupcakes with and without coffee. Each recipe with and without its magic ingredient gets put to the taste test by Ina's work colleagues to earn its magic factor title.

Start the clock, it's time to get back to basics on cooking in the fast lane. No time? No trouble, even when it comes to cooking for company. Ina is conjuring up a dazzling two course dinner in under an hour. It's going to be fast and fabulous. With recipes for Mustard-Roasted Fish, Dill Fingerling Potatoes, Parmesan-Roasted Broccoli and Honey Vanilla Fromage Blanc with Raspberry Sauce.

It's back to basics on the big chill: great get ahead food. Ina is stocking her friends up with incredible fridge friendly food. There's everyone's favorite comfort food with the volume turned up -- Truffle Mac and Cheese. For dessert, a Fresh Lemon Mousse decorated with whipped cream. Then, for breakfast, Cinnamon Honey Butter to serve on warm toast. Her friend Michael helps set the house so everything is ready for a back to basics fridge happy welcome home.

Ina Garten is giving comfort classics a makeover with recipes for Bagels With Smoked Salmon and Whitefish Salad, Virgin Marys, Roasted Potato Leek Soup and Herb Garlic Bread.

This is back to basics on delicious pack and go picnic food. Whether you're brown bagging it or having a dinner alfresco the rules are the same: keep it simple, delicious and portable. Ina demonstrates her pack and go strategies by throwing a picnic in her back garden. Guests get their own picnic bag filled with Roasted Shrimp Salad, Pita Stuffed With Tabbouleh and Shards of Feta, and Ultimate Ginger Cookies served with peaches from the farm stand.

This is back to basics on showing someone you care by saying it with food. Ina prepares a thank you breakfast basket for a friend packed with Date Nut Spice Bread, Orange Marmalade and Homemade Muesli With Red Berries.

Fire up the grill: this is back to basics on beach barbecues. Getting back to basics is all about simplicity, flavor and informality, and nothing illustrates this better than a good old-fashioned beach BBQ. Ina is meeting her friends Michael and Jim at the beach; they're firing up the grill and setting the scene, and she's bringing the food -- Grilled Clams With Basil Breadcrumbs, Niman Ranch Burgers, Caramelized Onions and Chocolate S'mores.