Barefoot Contessa: Back to Basics

Ina makes a delicious nursery food menu and an incredible setting to celebrate the arrival of her friend's newborn son. There's Truffle Popcorn, Spicy Turkey Meatballs, Strawberry Rhubarb Crisp and S'mores around the fire pit.

It's school today for Ina as she holds a cookery class with Banana Cake and Blueberry Muffins. Then it's back to school for Ina when she asks the International Culinary Institute in New York three pressing cooking questions.

Ina calls in the help of local florist Michael Grim and photographer Miguel Florres to help her set up a fabulous brunch for an article. Ina makes Baked Blintzes, Apricot Butter, Roasted Hazelnut Granola and a Fruit Platter.

Ina surprises Jeffrey with a birthday get-together at a historic East Hampton location. On the menu for this celebration is a Greek Platter, Hummus, Spinach Pie, Orange Pound Cake with Orange Cream and a Raspberry Orange Trifle.

It's all about comfort food as Ina cooks up modern-day comfort classics with help from New York caterer Mary Giuliani.

Ina's making over classic dishes and turning up the volume with new ingredients and cooking methods. There's Easy Parmesan Risotto, deconstructed Strawberry Shortcakes and a new take on breakfast, Eggs Colombian.

It's a pre-party tasting and planning meeting for Ina's friend's son's rehearsal dinner, and she has a foolproof menu and plan to share that's the perfect party blueprint for every occasion.

It's competition time and battle of the taste buds as Ina and her friends Eli Zabar and David Ziff take different courses in a Mediterranean-themed potluck dinner.

After a practice fire drill, Ina pitches in back at the station and serves local firefighters a delicious dinner of Beef Barley Soup, sloppy joes and Pecan Caramel Sundaes.

Ina is making dinner for her friend Miguel Flores-Vianna who is at the barn photographing the garden. While Miguel takes photos, he creates a surprise table setting for Ina inspired by foliage found in the garden.