Barefoot Contessa: Back to Basics

Ina goes back to basics on Thanksgiving potluck parties with a no-stress Turkey Roulade, Oven-Roasted Vegetables, Cranberry Fruit Conserve and Homemade Gravy. For dessert Ina whips up Gingerbread Cupcakes with Orange Frosting.

It's back to basics on outdoor entertaining. Ina uses ingredients from the garden for her Capellini with Tomatoes and Basil. Then she makes a tea party menu with Raisin Pecan and Oatmeal Cookies and Smoked Salmon Sandwiches.

Ina prepares lasagna with a Greek twist and serves it with an Arugula and Watermelon Feta Salad for a surprise dinner date with Jeffrey.

It's back to basics on Italian restaurant food at home. Executive Chef Joe Realmuto shares his famous recipes for Penne alla Vecchia Bettola, Rum Raisin Tiramisu and a no-cook Italian antipasti platter.

Local baker Kathleen King shares recipes for Double Chocolate Almond Cookies, an easy-bake Irish Soda Bread and the easiest shortcut appetizer ever -- Savory Palmiers. Then Ina answers everyone's baking dilemmas in Ask Ina.

From Grilled Indonesian Swordfish packed with flavor to a BBQ skirt steak recipe from Executive Chef Joe Realmuto, Ina's going back to basics on grilling.

Ina creates Scalloped Tomatoes, Cape Cod Chopped Salad and Zucchini Pancakes using a local farm box delivered by farmers from the Amber Waves Farm.

Ina goes back to basics on chicken with recipes for Delicious Roast Chicken, Curried Chicken Salad and two delicious chicken shortcuts.

Ina is testing recipes for a Food Network magazine photo shoot that's happening in New York. This feature includes Butternut Squash with Curry Condiments, Maple Oatmeal Scones and Lemon Pasta with Roasted Shrimp.

Ina creates a menu for a student-entertaining blog site featuring Chicken with Goat Cheese and Sun Dried Tomato, Tagliatelle with Truffle Butter, Roasted Parsnips and Carrots, Red Berry Trifle, Plain Pound Cake and Cognac Cream.

It's out with the old and in with the new as Ina shakes up Thanksgiving. She's roasting a delicious Turkey with Truffle Butter and turning up the volume on stuffing and sides with incredible Sausage-Stuffed Mushrooms.

Ina shares recipes that work for kids and adults alike that are fun to make and delicious to eat. On the menu are White Pizzas with Arugula and Double Fudge Cake with Chocolate Buttercream Frosting.

Ina shares her ideas and recipes for the perfect sweet and savory ways to end a meal. From Chocolate-Dipped Strawberries to a Lime Meringue Tart, she's saving the best for last.

Ina goes back to basics on pasta with new ideas and recipes for Tomato Feta Pasta Salad, Lobster Mac and Cheese, and two foolproof sauces.

It's a breakfast BBQ party to celebrate the morning after a birthday bash. Ina makes Slow-Cooked Scrambled Eggs with Goat Cheese, Country Hashed Browns, Corn Muffins, Mustard Mayo and even Grilled Tomato Kebabs.

Ina steps in to make a dazzling weeknight meal of Greek Panzanella, Herb-Marinated Pork Tenderloins and Plum Crunch to impress her friends' colleagues.

Ina makes the perfect Greek-inspired menu for a surprise housewarming party. She uses everyday store ingredients to make Greek Salad, Dinner Spanakopitas, Marinated Lamb Kebabs and Easy Tzatziki with Toasted Pita Crisps.

It's back to basics on ramping up flavor with herbs. Ina shares fantastic recipes, simple herb tricks to turn up the volume and inspiring herb gardens to visit.

Ina whips up the perfect grilling menu for her card shark friends with recipes for Italian Meatball Hamburgers, Creamy Cucumber Salad and Confetti Corn.

Brown-bagging it just got a Barefoot makeover. Ina Garten makes portable food with full-on flavor, including Grilled Tuna Wasabi Rolls, Lentil Vegetable Soup and Granola Bars.