Ina puts her own spin on steak-house classics. Recipes include fillet mignon with Roquefort-and-chive sauce; sautéed wild mushrooms; cornmeal-fried onion rings.
It's all about farm-to-table cooking for Ina Garten's spring feast of dinner, side dish, salad and dessert. She makes Rosemary Rack of Lamb with Easy Tzatziki, Parmesan Roasted Zucchini, Tuscan Tomato and Bread Salad and more.
Ina shows her kitchen tips and professional strategies for roasted chicken with radishes; she puts a twist on a classic with chicken and spinach Waldorf salad, featuring juicy roasted chicken breasts; Ina prepares truffled chicken liver mousse.