Our Favorite Ina Garten Summer Recipe Videos | Barefoot Contessa | Food Network

We all know Ina can throw a summer party! From Roasted Shrimp and Orzo to Niman Ranch Burgers and more, these recipes are fresh, easy and the perfect dishes to add to your summer rotation.
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
00:06 – Niman Ranch Burgers
06:10 – Peach and Berry Summer Pudding
08:23 – Tomato Crostini with Whipped Feta
12:07 – Capellini with Tomatoes and Basil
15:46 – Roasted Shrimp and Orzo
18:59 – Guacamole
22:20 – Fiesta Corn & Avocado Salad
23:15 – Sliders
28:09 – Lemon Bars
30:39 – Chicken Salad Veronique

Get the recipes:
Niman Ranch Burgers – https://foodtv.com/3PMBxOB
Peach and Berry Summer Pudding – https://foodtv.com/3kY8YfG
Tomato Crostini with Whipped Feta – https://foodtv.com/3wmwNCH
Capellini with Tomatoes and Basil – https://foodtv.com/377Wug7
Roasted Shrimp and Orzo – https://foodtv.com/2OvHePO
Guacamole – https://foodtv.com/4aBGFNt
Fiesta Corn & Avocado Salad – https://foodtv.com/3esg9KA
Sliders – https://foodtv.com/2HONuDD
Lemon Bars – https://foodtv.com/3Iojx8G
Chicken Salad Veronique – https://foodtv.com/31URfxR

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Our Favorite Ina Garten Summer Recipe Videos | Barefoot Contessa | Food Network

[Music] if the question is what to serve at a beach barbecue the answer’s got to be hamburgers but I’m not talking about some weird flavor hamburgers i’m talking about the classics but with great ingredients so the volume’s turned up i’m starting with two lbs of ground beef not just any ground beef i use Nimon Ranch ground beef to make them really moist and nobody wants a dry hamburger i’m going to put in 3 tablespoons of olive oil you won’t believe what a difference this makes to make them really flavorful I’m going to do a tablespoon of mustard that’s about a tablespoon fantastic teaspoon each of salt and pepper and then the key to this is using a fork you don’t want to compact it at all you want it to be light so just mix it together with a fork keep it light non ranch cows are actually grown on grass rather than corn and they have so much flavor they’re just delicious so 2 lbs will make about six hamburgers and they’re going to be so good on the grill at the beach so just roll it around about a third of a pound per hamburger roll it around carefully but don’t compact it that’s one after I’ve made the hamburgers I’m going to chill them and while they chill I’m going to make caramelized onions to put on top and then I’m going to get the clams ready and then it’s off to the beach my butcher carries nineman ranch beef and I ask for it 80% lean 20% fat to make sure they’re really delicious and moist but you can really use any premium grass-fed beef just like with everything else I don’t like ingredients that sort of overpower the main ingredient i really want this to taste like absolutely delicious hamburgers and I really think olive oil mustard salt and pepper really just does that i’ve invited five friends to the beach michael and Jim offered to do the setup i mean who would turn that down i don’t know if it were me it would probably be barbecue a beach blanket and friends but something tells me it’s going to be a little fancier than that if there’s anything that can make a good burger into a really great one it’s a big pile of caramelized onions on the top so I’ve got two lbs of onions sliced thin i’m just going sautéing them until they’re golden and melting i’m going to make them sweet and sour but more of that later let me show you how I got here all I did was pour 2 tablespoons of good olive oil in a large pot and added 2 tablebspoons of unsalted butter then I tumbled in 2 lbs of yellow onions that were sliced into half rounds and a half a teaspoon of roughly chopped fresh thyme leaves then gave it a stir and left it to saute gently for 30 minutes see what I mean about simple no fancy ingredients anything you get in the grocery store simple procedure and you end up with something absolutely delicious oh they’re getting to be nice and golden brown and now for the vinegar part i just think the sweetness of the onions is great with a little hit of vinegar so I’m going to put in two tablespoons of cherry vinegar it’s a great counterpoint for onions and just cook it for about 2 minutes until the vinegar is really absorbed a teaspoon of salt want to make sure they’re perfectly seasoned half a teaspoon of pepper i love the vinegar when it hits the hot pan the other thing it does is it delazes the pan so any sort of brown bits that stick to the pan are now absorbed into the onions it’s got all the flavor so good these are looking awfully good just make sure they’re good warm vinegar is fantastic that’s going to be really good on a hamburger [Music] so I brush the grill with a little oil cuz what it does is it stops the burgers from sticking and it also makes better grill marks and we do love good grill marks i put the burgers on one side is that good for you i put the burgers on one side and then I put the English muffins on the other side now these look good great the one thing you never want to do is press them down cuz it takes all the juices out you want the juices in the burger ready depending on how hot the grill is it’s about four minutes on each side these are going to be so delicious i have caramelized onions for the top they look perfect okay I’m going to flip them [Music] ooh they look great these look fab perfect i love English muffins and burgers me too i’m so glad you do there’s something about the combination it’s like the perfect thing grilled English muffins yes yes i think the hamburgers are done i’m just going to heat up the caramelized onions i made slowly caramelized onions with a little bit of cherry vinegar for the top of the burgers just heat them up okay everybody burgers are ready but I I know nobody really wants one right hurry before Michael and I eat them all no oo English muffins my babe caramelized onions yes all around [Music] oh fab whoa fantastic cheers everybody cheers cheers all right summer pudding is basically layers of bread and usually berries but I kind of want to ramp up the flavor so I’m going to use French bio loaf and a mixture of cooked berries and peaches they’ll be really great together so this is the bio it’s an egg bread it’s kind of rich it could be kala it’s the same kind of thing and I’ve cut it in 1/2 inch thick slices after I cut the crust off and this is the peaches and berries all cooked together it’s just gorgeous i’ll show you how I made it i put a pint of hauled and sliced strawberries into a pan with 1 and 1/2 cups of sugar 1/4 of a cup of water and cooked them over medium low heat after 5 minutes I added two/2 pints of fresh raspberries 2/2 pints of fresh blueberries a pound of peeled peaches cut in halfin dice i brought everything to a simmer then I cooked it for another minute turned off the heat stirred in another half pint of raspberries i added them now to keep them whole and finally 2 tablespoons of framas which is raspberry lur so big spoon of fruit and and the juices too it’s really important because that gets into the bread in the bottom and then a layer of bread what I’m going to do is I’m going to cut the bread so that it fits perfectly in one layer you can even tear it doesn’t even have to be cut because you want it to end up being like a little cake you can do this in any kind of a dish just remember that the bottom when you turn it out becomes the top so choose something that’ll look nice that way this is going to be fantastic i’m just going to keep going so I’m just layering fruit and bread all the way to the top of the dish and a final layer of fruit and syrup using every last drop with the pudding assembled I’ll cover it loosely with plastic wrap put a plate on top approximately the same diameter as the inside of the dish weigh it down with a heavy can to compress the layers and put it in the fridge to chill overnight i just want to show you the inside of this it’s incredible just cut it like a cake wow love this it’s a great summer dessert isn’t that fantastic [Music] i love going to the market and just seeing what’s fresh what’s in season and then just coming home and taking everything and making something delicious with it so today I’m going to make tomato christini with whipped feta what it is is christini toast and then I’m going to make a creamy feta spread and on top I’m going to put this delicious cherry tomatoes it’s a great combination so I’m starting out with 6 oz of feta 2 oz of cream cheese want to be sure it’s really room temperature so it mixes in well [Music] just going to process these two together just for a minute just until they’re combined okay now some good stuff third of a cup of olive oil [Music] that should be perfect 2 tbsps of freshlysqueezed lemon juice [Music] just going to do it right in little strainer always helps to take the seeds out 2 tablespoons is about one lemon more or less there’s no substitute for fresh lemon okay that should be about two tablespoons that helps and now just some salt and pepper half a teaspoon of salt 1/4 of a teaspoon of pepper [Music] just give it a wh so there are three parts of this recipe there’s the creamy feta spread there’s the toast that it’s going to go on and the tomatoes i’ve got the bread in the oven so what I did for the christini is I took a baguette i sliced it diagonally about half inch thick and then brushed it with olive oil and baked them at 425 for about 6 to8 minutes just until they’re crisp okay that’s the christini next the tomato topping okay in a small bowl put together 2 tablebspoons of minced shallots 2 teaspoon of minced garlic and 2 tablespoons of good red wine vinegar and if you have the time just let that sit for about 5 minutes so the vinegar really gets into the shallots when the time’s up add a/3 of a cup of good olive oil a teaspoon of salt and a half a teaspoon of pepper next the star ingredient of the recipe 2 lbs of ripe cherry tomatoes i got them at the market just stir it all together set it aside for like 10 minutes just for the flavors to develop then one last ingredient 3 tablespoons of julenne fresh basil leaves and that’s the topping so I’ve got all the elements all together and I’m just assembling them so there’s a little toast and the whipped feta and the tomatoes right on top with fresh basil this is going to be delicious and a few pine nuts right on the tray those look good enough to eat little basil on top basil smells so good i think he’s going to love what we got at the farmers market hi sweetie i don’t want you claiming I’m starving you to death while you’re working oh I’m wasting away here so it’s a Christini and whipped feta and tomatoes that we got at the farmers market oh that looks unbelievable i hope you love it [Music] is that good just fantastic so I’m going to make kapalini with tomatoes and basil it’s very good and it’s so fast so the first thing I’m going to start with is olive oil i’m going to use a lot of olive oil but it’s actually going to end up being tossed with the pasta about a half a cup i used to make this recipe by marinating the tomatoes for about 6 hours and then one day I thought I think I can just sauté them it’ll be take three minutes and you know what it worked so I’m just going to let that heat up got to have lots of garlic two tablespoons of garlic it’s about six cloves just give them a big rough chop you won’t believe how fast this recipe is i’m using capellini because it takes literally 2 minutes to cook in pot of boiling water takes more time to boil the water than it does to make the whole dish i came up with this recipe because I have so many cherry tomatoes in the garden and this is a good one it uses four pints of cherry tomatoes okay that’s a lot of garlic that’s at least two tablespoons if not more right into the oil just cook it for about 30 seconds now I need lots of fresh thyme i need about two teaspoons i’m just going to take it right off the stems right into the pot while the garlic cooks I do whole borders of thyme so I always have fresh thyme one of my favorites garlic smells great okay two teaspoons of fresh thyme leaves 2 tsps of salt one teaspoon of pepper want this really well seasoned give it a shake some red pepper flakes just a big pinch give it a little heat and four pints of cherry tomatoes and these are just going to cook together for about 5 to seven minutes while I cook the pasta okay next lots of fresh herbs so I’m going to use maybe oh I don’t know big bunch of basil about 18 leaves i’m going to julian them tomatoes basil always go together they don’t have to be perfectly julian that’s the thing about this pasta it’s a really simple dish but each ingredient is just wonderful and they all go together big rough chop of parsley just a couple of tablespoons give it a nice fresh herb flavor and the tomatoes look like they’re perfectly cooked just off the heat i’m going to turn it off so the herbs stay really bright green just going to toss them on just give them a little stir so the heat just wilts them but it doesn’t change the flavor this parmesan’s going to have a nice salty taste this is really fast Parmesan cheese right into the food processor lid on perfect okay I think the pasta should be done just drain the pasta i’m just going to put it right back in with the tomato so it really absorbs all that wonderful oil and flavors and seasoning and right back in now is that one of the fastest dishes you’ve ever seen just give it a big toss want to not crush the tomatoes it needs one more thing to make it perfect parmesan cheese one and 1/2 cups of Parmesan cheese all I needed was a few things from the pantry and lunch is served roasted shrimp with oro is great dish for a crowd best part of it is the longer it sits the better it gets so the first thing I’m going to do is roast some shrimp little olive oil salt and pepper it’s actually a surprising way to cook shrimp on a sheet pan in the oven i just find it really gives it more flavor that’s 2 lbs of shrimp about 32 shrimp okay into the oven high temperature 400° for exactly 6 minutes and they’re going to be really delicious and succulent and I think the orzo is just about ready so I cooked 3/4 of a pound of orzo and boil the salted water with a splash of olive oil get it good and hot whoa okay that’s drained this is going to go right into the big bowl for the lemon vinegar the first thing I need is half a cup of freshlysqueezed lemon juice and 1/2 a cup of olive oil 2 tsps of salt 1 teaspoon of pepper going to whisk it all together [Music] and just pour it right over the pasta i’m going to cut up some herbs and vegetables for the salad so the first thing I need is a cup of chopped scallions and then I’m just going to run my knife right down the middle okay just rough chop the scallions and later red onions are going to give this lots of sharp flavor right into the salad next thing is a cup of freshly chopped parsley just big chop i use flat leaf parsley i think it has more flavor but if you have curly parsley it’s just fine right into the bowl about one cup of chopped fresh dill so I’m going to chop it roughly you know it’s really important to use fresh herbs especially when it’s a salad like this but if you have some leftover and you want to chop it up just put it in little containers freeze it and then just defrost it when you need it okay one cup of dill right into the salad next thing is cucumbers so just right down the middle and just do cubes right into the salad just going to put a half a cup of diced red onion into it just wanted to flavor the salad okay the next thing is the shrimp i think they’re perfectly cooled okay get all the flavor in just going to toss it all together and then the last thing it’s one of my favorite ingredients good feta and just put it in as gently as possible so it doesn’t get all broken up toss it in it’s perfect for sitting on the dock watching the boats contemplating life i feel really strongly about guacamole i know you don’t hear that a lot but I just think usually it’s this puree of avocados that doesn’t have a lot of flavor and I just think it’s got to have lots of flavor and be really chunky this is how you take the pit out of the avocado just like that clunk we’ll have guacamole to start then the chicken some corn pudding and a delicious key lime pie for dessert [Music] these are perfectly ripe i want them so that they’re bright green and they’re ripe enough so that they come out of the shell really easily if they’re too ripe you’ll find they’re really brown these are just perfect some green around the outside and yellow in the middle these are going to be so good when Jeffree gets home with chips and margaritas while the tequila lime chicken cooks got to have something special when he walks in the door okay one more half see when they’re ripe it comes out really easily and it’s beautiful okay now I’m going to season it now people ask me all the time what’s the best way to keep the guacamole green and there’s really one key ingredient lemon juice there are all these theories about having the seed in it forget it it’s really about fresh lemon juice and it’s got to be freshly squeezed lemon juice okay we’ve got that and then all kinds of delicious things to season it with hot sauce i like when it’s really spicy you can decide how hot you want yours i like garlic in it so chopped garlic red onions it’s going to be so good lots of salt and freshly ground pepper and this is the secret to really good guacamole i don’t puree it all I do is cut into it just like this so it’s really chunky it mixes the ingredients together and it stays really chunky this way just run your knife through the avocados okay just mix it up and make sure the flavors are well blended and the last thing I add is tomatoes so I’ve chopped tomatoes i’ve taken the seeds out i put the tomatoes in last cuz I don’t want it to color the guacamole just toss it lightly i’m sure it needs more salt i really want to get the right balance of avocado lemon juice salt and pepper little salt that’s pretty good i think Jeffreey’s going to love it with corn chips yellow corn chips blue corn chips or you can even get red corn chips how crazy is that that’s going to be really good margarita looks great [Music] looks terrific and guacamole guacamole [Music] is it good i spent many years making guacamole that’s spectacular fiesta corn and avocado salad so let me tell you how I do this first I cut off the bottom of the corn so it’ll stand up straight and then I run my knife between the kernels and the husk just straight down i cooked this in salted boiling water for about 5 to 7 minutes so that’s three years of corn and just put all the kernels right into the bowl cherry tomatoes cut in half through the stem red onion hullen pepper two jalapeno peppers okay next is a lime vinegrett i’m starting with freshly squeezed lime juice olive oil lime zest minced garlic chipotle chili powder 1 teaspoon of salt and a/ teaspoon of pepper i’m just going to whisk it all together pour this over the salad give it a big stir and I have one more thing to add avocado what I did was I diced two avocados and I tossed them with lemon juice it’s great but it’s also sweet from the corn and the tomatoes so my bridge friends are coming over for a game of bridge and I thought you know instead of the usual snacks I’m going to make something special so I’ve got a grill going she’s got hot coals cool cocktail and I’m going to make sliders which are baby burgers so it’s two pounds of ground beef i use really premium beef i like grass-fed beef three tablespoons of olive oil that keeps it nice and moist this is really easy to make and some good spicy mustard dijon mustard about a tablespoon tablespoon of garlic i’m going to chop it really fine that’s three cloves of garlic so sliders are great they’re small hamburgers i’m going to do them on bio rolls and have lots of things to put on top like tomatoes sliced little thin slices of onion everybody can assemble their own okay one tablespoon of garlic finely minced right into the mixture some fresh thyme about a teaspoon of fresh thyme leaves just peel them right off the stems beef is such a strongly flavored thing you want to flavor it but you don’t want it to go pow you want layered flavors little bit of mustard a little thyme just give it a chop really releases the oils in it and distributes it through the meat okay teaspoon of fresh thyme two teaspoons of salt teaspoon of pepper give it a big stir with a fork fork’s really important you don’t want to compact the meat you want to keep it really nice and light there are two big mistakes of hamburgers one is compacting it when you’re actually forming the burger and the second one is pressing it when it’s on the grill gets rid of all the nice juices into the grill you want to keep these moist and light and delicious okay time to make the burgers so this mixture is going to make would normally make six burgers but I’m going to make 12 sliders and so they’re approximately 2 in wide by one inch thick and they’re going to go in little bio rolls perfect roll it around don’t press it while you’re rolling around and then just shape it into a hamburger i’ll have the sliders all ready to grill i’m going to make the toppings next and some confetti corn it’s so delicious and the good news is I don’t even have to make dessert jack’s getting all the components and all I have to do is assemble it [Music] okay now the rest of the ingredients i’ve got red onion all chopped up i’m going to saute that with a little olive oil first i’ve got chopped orange pepper that’s going to go in the corn next is fresh herbs i’ve got about two tablespoons and it’s a combination of chives basil and parsley okay so that’s it for the corn next for the sliders got all kinds of great toppings first I’ve got grier cheese big pile of grier cheese next I’ve got all kinds of colorful tomatoes and everybody can help themselves everybody wants to build their own hamburger don’t they so I’ve got red tomatoes yellow ones just looks great if you can get different colored tomatoes and orange tomatoes and of course red onion for those few people who like red onion on their hamburgers not me okay next thing I’ve got is some fresh arugula i love this it’s nice and peppery so it’s going to go in with the sliders little bio roll all kinds of toppings these are going to be delicious and I’m all set to go outside and start grilling my friends are here to play bridge and I thought instead of the usual chips and dip I’m going to make sliders which are little hamburgers on bio rolls this is going to be so good with the confetti corn and the cucumber salad okay who wants cheese on top who doesn’t absolutely so a little bit of grated grier on each one it’s good and smoky what’s a barbecue without a fire i’m going to put the lid on for 60 seconds tops so it’s going to be all nice and melted perfect for the buns with arugula hamburgers are perfectly cooked fabulous now that’s a perfect slider my picnic by the pond they’re making lots of portable food including lemon bars for dessert i’ve got the crust all baked and cooled and now I’m making the filling so I’ve got six eggs three cups of sugar i’m just going to whisk it all together these are really lemony lemon bars i’ve got lots of lemon juice and lots of zest in them great flavor okay next thing is 2 tablebspoons of grated lemon zest which I’ve already got right there cup of fresh lemon juice i can already smell the sharpness of the citrusy lemon and the last thing is one cup of flour just put the flour in slowly so it doesn’t get lumpy and when this is done I’m going to pour it onto the crust put it in the oven 350° for 30 to 35 minutes until it sets and when they’re cool I’m going to cut them in big squares and dust them with confectioner sugar it’s going to be so good with my picnic at the pond okay just pour it right in [Music] into the oven [Music] i’m just going to dust them with a little bit of powdered sugar [Music] these are so lemony i can’t wait for dessert i’m just I’ve cut 12 of them in this pan it’s always the first one that’s hard to get out got it okay we’ll wrap it in parchment paper [Music] up to the pond to meet my friends chicken salad barique it’s like chicken salad but elevated to party food i thought Michael and Jim would really like it so the first thing I did was I roasted chicken breasts olive oil salt and pepper for 35 minutes at 350° and it really makes the chicken so much moisture than poaching it let it cool a little bit take the skin off so I’m just going to cube this i don’t want it too small but I want sort of bite-sized pieces are perfect just right into the bowl chicken’s still a little warm which is a great way to make the salad and then it really absorbs the flavor once it’s cold it’s firmer and it doesn’t absorb the flavor so much so chicken salad verinique I think comes from probably soul verinique which is classically made with grapes chicken has so much more flavor when it’s roasted than it does when it’s poached there’s something about the water that just takes all the flavor out of it and there’s something about the olive oil salt and pepper that gives it flavor so I think for tonight I’m going to do four chicken breasts okay now for the sauce so first half a cup of mayonnaise [Music] we’re just going to put it right into the bowl and toss it all together [Music] okay now some green things so fresh teragon which is a really sort of delicate herb 1 and 1/2 tablespoons of fresh teragon leaves this really is the place for fresh herbs just going to chop it up smells wonderful i think it’s a really underused herb tagon okay the next thing is celery in the category of lots of green things going to run my knife right down the middle leave it attached on the top and just chop it up [Music] okay right in think I’ll do two stars of celery it’s about one cup of celery [Music] but the good news is you can do as much as you like okay that should be just about one cup and now comes the very neat part green grapes so I need about one cup of green grapes cut in half want to make sure you use seedless grapes nobody wants to be crunching their chicken salad this salad will sit very well too cuz all the flavors the tagon will really get into the chicken and the sweetness of the grapes okay that’s it for the grapes a little salt and pepper 1 and 1/2 teaspoons of salt i know it sounds odd to have salt and grapes together but really brings out the flavor of them one teaspoon of pepper toss it all together and that’s chicken salad