"When someone stops me on the street and says, "You know what I love in your store?" I know the answer is probably going to be these cupcakes. People are devoted to them. I'm not sure if it's the cupcake or the icing, but the combination is positively heavenly.
Read MoreThey've been flying out the door for fifteen years!
Read MoreFrom Barefoot Contessa. Sometimes the most popular salad is the simplest. The garlic can be cooked ahead of time and stored for weeks in your refrigerator.
Read MoreFrom Ina Garten's 'The Barefoot Contessa Cookbook'. One of our McOmber FAVES! This is a wonderful summer afternoon lunch. Can be prepared ahead…in fact it tastes better if it has an hour or so to sit for the flavors to soak into the potatoes. Some roasted sweet potatoes would actually be FABULOUS here swapped out for half of the red potatoes.
Read MoreFrom Ina Garten's 'The Barefoot Contessa'. Here is the most popular dip we make at Barefoot Contessa. Reminiscent of Russian dressing, it is updated with the intense flavors of sun-dried tomatoes and fresh scallions. This takes virtually a minute to make and can be served with crackers, chips, and fresh vegetables.
Read MoreFrom Ina Garten: At Barefoot Contessa we make a very lemony hummus with lots of garlic and spice. I like to drizzle it with olive oil, sprinkle it with toasted pignoli, and serve it as a dip for pita bread and endive leaves. This is very quick to make and lasts for a week in the refrigerator.
Read MoreFrom Ina Garten's 'Barefoot Contessa Family Style'. I get requests for this recipe EVERY time I make it. It has all my favorite things. How can you go wrong with sun-dried tomatoes, kalamata olives, garlic, and pasta?!
Read MoreThis is my family's favorite way to eat asparagus - it is absolutely delicious with the salty parmesan cheese!
Read MoreFrom Ina Garten's 'Barefoot Contessa At Home'. We love our panini machine! It's a great way to make delicious hot sandwiches for lunch. These are super fast & easy!
Read MoreThis recipe was inspired by an ethnic restaurant in New York City called Tamarind; their huge clay tandoor ovens give everything cooked in them an unmistakable flavor. This is a pretty good substitute for the real thing & is one of my kid's favorite recipes!
Read MoreThis galette uses thinly sliced potatoes as the crust and ham, goat cheese, and rosemary as the topping. It's outrageously good, if I do say so myself! If you can, use a mandoline or food processor to get paper-thin potato slices and use a pizza slicer for easier serving.
Read MoreFrom Robin Miller. Fast, easy, and the perfect thing to layer underneath a saucy main dish as an alternative to rice!
Read MoreFrom Robin Miller. Enjoy the long-simmered flavor of traditional curry dishes in only thirty minutes! Steak is simmered with mushrooms, snow peas, and water chestnuts in a delightfully rich and deep curry gravy. My family absolutely LOVES this!!
Read MoreSweet heat. We absolutely LOVE this dish! Mark said it was the best pork tenderloin he'd ever had. Mango chutney takes just enough fire from the habanero to create a perfect balance of sweet and hot for the pork, which gets nestled into a blend of creamy avocado and tart pineapple. If you are worried about the spiciness of the habanero, you can use only half the habanero chile.
Read MoreHere I've combined radishes with grapes and avocados. I love the way it tastes, but also the texture next to the grainy quinoa. Whole Grain Quinoa is the most nutritious of all grains. It's high in fiber, a good source of iron, and has all eight essential amino acids. This is another of my favorite salads to eat for lunch. I'll make it up and have enough for lunch for 4 days.
Read MoreI love, love, love shrimp salad. I keep mine pretty simple, just shrimp, celery, scallions, and avocado. This recipe is adapted from Katie Lee. Originally it was served on buns, but I prefer it as a lettuce wrap…a light and yummy lunch!
Read MoreRotisserie chicken makes this come together fast! The chicken, creamy dressing, crunchy apples, and chewy raisins mean AWESOME texture and flavor.
Read MoreI love their nutty flavor combined with the tart Granny Smith apples and cranberries. The chickpeas and pecans add some protein, too. This is a lunchtime favorite for me…make up a big batch and eat all week long.
Read MoreFrom Katie Lee's 'The Comfort Table'. This recipe is truly decadent-it's borderline sinful. I love baking French toast in a casserole dish because it's way less work and can even be assembled the night before.
Read MoreThis is wonderful served with your Thanksgiving or Christmas turkey (or even over chicken or pork at any other time of year). You could eat it with a spoon it's so good - just the right amount of tart & sweet!
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