It’s the Barefoot Contessa herself, Ina Garten! Follow along as she gives us a tour of her East Hampton, N.Y. kitchen (a.k.a. her office). What are Ina’s favorite things? Handy spoons, butcher blocks, three types of salt and — wait for it — a jar of homemade vanilla extract that she’s been adding to for 35 years. That’s dedication.
To make vanilla extract at home, fill a jar with vanilla beans and vodka, let sit for four to six months, “and you’ve got vanilla extract forever.”
Need more Ina? Be sure to read Julia Moskin’s profile: https://nyti.ms/35ybZhf
And get her recipes:
Cacio e Pepe Cheese Puffs: https://nyti.ms/38MRuQ3
Charred Carrots With Orange and Balsamic: https://nyti.ms/35A0shj
Turkey Breast Roulade With Garlic and Rosemary: https://nyti.ms/3f6gQcE
Puréed Potatoes With Lemon: https://nyti.ms/2UxbyNV
------------------------------------------
VISIT NYT COOKING: https://cooking.nytimes.com/
SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE: https://bit.ly/2MrEFxh
INSTAGRAM: http://bit.ly/2DqJMuD
FACEBOOK: http://bit.ly/2MrTjEC
TWITTER: http://bit.ly/2RZB6ng
PINTEREST: http://bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).