Barefoot Contessa’s perfect holiday meal

Ina Garten, author of “Barefoot Contessa: Back to Basics,” says that choosing wisely, with simple yet delicious ingredients, is the secret to a perfect meal. And according to this well-seasoned cook, you can have a festive holiday meal that's both elegant and economical. Here, she offers recipes for perfect roast chicken, tagliarelle with truffle butter and for dessert, brownie pudding.

Perfect roast chicken
Servings:

Serves 3 to 4

Ingredients

    • 1 5- to 6-pound roasting chicken
    • Kosher salt
    • Freshly ground black pepper
    • 1 large bunch fresh thyme
    • 1 lemon, halved
    • 1 head garlic, cut in half crosswise
    • 2 tablespoons butter, melted
    • 1 Spanish onion, thickly sliced
    • 1 cup chicken stock
    • 2 tablespoons all-purpose flour

Preparation

Baking Directions:

Tagliarelle with truffle butter
Servings:

Serves 2 or 3 for dinner, 4 or 5 for a side dish or appetizer

Ingredients

    • Kosher salt
    • 1/2 cup heavy cream
    • 3 ounces white truffle butter (see note)
    • Freshly ground black pepper
    • 1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
    • 3 tablespoons chopped fresh chives
    • 3 ounces Parmesan, shaved thin with a vegetable peeler

Preparation

Baking Directions:

Tips:

Brownie pudding
Servings:

Serves 6

Ingredients

    • 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
    • 4 extra-large eggs, at room temperature
    • 2 cups sugar
    • 3/4 cup cocoa powder
    • 1/2 cup all-purpose flour
    • Seeds scraped from 1 vanilla bean
    • 1 tablespoon framboise liqueur (optional)
    • Vanilla ice cream, for serving

Preparation

Baking Directions:

Serving Directions:

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