Barefoot Contessa: Back to Basics

Ina takes inspiration from the fabulous food found in the Hamptons to create new recipes in a write up for her blog. She makes Salmon and Guacamole Sandwiches, Salted Caramel Brownies and Balsamic Roasted Beet Salad.

Ina makes a surprise birthday dinner for a friend by filling her fridge with Italian Seafood Salad, German chocolate cupcakes and a cheeseboard. Florist Michael Grim adds an amazing flower arrangement to accompany the meal.

From creating a timeline to sharing shortcuts, Ina Garten shares her secrets for effortless entertaining with Chili Tortilla Chips, Slow Roasted Filet of Beef, Roasted Balsamic Brussels Sprouts and Truffled Mashed Potatoes.

It's Ina's idea of a perfect day. While Jeffrey runs on the beach, she whips up Raspberry Muffins for breakfast. She heads to South Fork Kitchen to cook with Chef Joe Isidori before heading back to the barn for soup with Jeffrey.

Ina prepares Fig and Fennel Caponata, an Antipasto Platter, Tuscan Mashed Chickpeas and Mussels with Saffron Mayonnaise to say thank you to the team that designed and built a fabulous library at her barn.

Ina Garten's shaking up the classics turning San Francisco lobster into a Deconstructed Lobster Salad with Lemon Mayonnaise. At the Michelin-starred Auberge du Soleil, she learns to make their signature Torte Au Chocolat.

For a dinner with Jeffrey, Ina Garten makes Israeli Couscous and Tuna Salad with Raspberry Crumble Bars. They have dinner with Michael Chiarello, who makes his incredible Chicken a la Vendemmia with grapes from his own vineyard.

After making Tomato Crostini and Whipped Feta for lunch, Ina Garten learns how to make Thomas Keller's Buttermilk Fried Chicken. Then, Ina has to choose between mixologist Jon Gasparini's Napa Spritz and Basil Gimlet.

Ina Garten Roasted Asparagus and Prosciutto With Easy Hollandaise for lunch alfresco. Then she meets with Tyler Florence, who shares the secret to a perfectly cooked Porterhouse Steak.

Dinner on day one of Ina and Jeffrey's California trip is Chicken with Wild Mushrooms. The fun continues with Baked Goat Cheese at Sinskey's Vineyard and a Napa-style supper with Jeffrey's Grilled Pork Chops.