Cozy and friendly Barefoot Contessa Ina Garten has won over home bakers’ hearts with her decadent dessert recipes that are a notch above but in budget. Within over two decades, her gift of transforming something comfortingly distinctive into a masterpiece full of class has motivated hundreds of people to dirty their hands and cook up something irresistible.
We here at The Kitchn are dedicated to making the world a more delicious place, one dessert at a time. From dense, gooey brownies to puckered-up lemon bars, Ina’s desserts are perfect for Sunday night movies, parties, and all the rest. Come with us as we sample our way through 14 of her sweetest favorites, learning their taste, texture, and how we can’t help but be hooked on them.
1. Outrageous Brownies
Ina Garten’s Outrageous Brownies are an old brownie turned new. Full of deep, dark chocolate and subtle coffee, the brownies are chewy and moist within and topped with a heavenly crunch that every bite is a tiny bit of heaven. They are the type of dessert that will leave those enjoying them wearing a massive grin on their faces on family night or night in. They are comfort food all the way, ready to put everyone’s spirits back up.
- Rich chocolate flavor: They have 12 ounces of chocolate chips and a dusting of coffee granules and a rich, deep chocolate flavor.
- Delicious texture: Three cups chopped walnuts add a pleasing crunch with a chewy center.
- People-lover: Ina sold approximately one thousand brownies a week from her Barefoot Contessa store, proving just how loved they are.
These brownies are a breeze to make, needing no fancy tricks, yet they feel like something you’d serve on a special occasion. Their rich taste and easy prep make them a go-to for anyone craving a sweet pick-me-up.
Outrageous Brownies
Equipment
- 1 Baking Sheet 12 x 18 x 1-inch
- 2 Medium Bowls For dry ingredients and nuts/chips
- 1 Large Bowl For wet ingredients and final batter
- 1 Saucepan For melting chocolate over simmering water
- 1 Fine-mesh Sieve For sifting dry ingredients
Ingredients
Main
- 1 pound unsalted butter
- 1 pound plus 12 ounces semisweet chocolate chips
- 6 ounces unsweetened chocolate
- 6 extra-large eggs
- 3 tablespoons instant coffee granules
- 2 tablespoons pure vanilla extract
- 2 1/4 cups sugar
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups chopped walnuts
Instructions
- Preheat oven to 350 degrees F.
- Butter and flour a 12 x 18 x 1-inch baking sheet.
- Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
- Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Notes
2. Beatty’s Chocolate Cake
Committed to a special friend, Beatty’s Chocolate Cake is rich, chocolate-flavored cake topped with indulgent buttercream frosting. It’s the type of cake that makes you remember that you don’t necessarily need to pull out a box mix to create something truly special, with a rich, comforting taste that you’ll feel fine serving up on birthdays or simply a night dinner. Adding coffee to the batter actually boosts the chocolate and is a delight to consume. It’s lovely because it’s good, a sin to eat in general.
- Taste enhancer: A couple of drips of hot-brewed coffee added to the batter recovers chocolate taste without adding coffee taste.
- Genius shortcut: Ina blanches vanilla ice cream to use as a sauce, and the indulgence added costs nothing extra in terms of effort.
- Beautiful presentation: Chocolatey, slightly softer tips and buttercream layers are an eye treat and delight to the mouth.
It is elegant but not intimidating, ideal for any dessert enthusiast who can cook. Its rich taste and straightforward steps attest to Ina’s expertise at creating desserts with the flavor of a big hug.
Beatty’s Chocolate Cake
Equipment
- 1 Electric Stand Mixer Or high-quality hand mixer, essential for creaming and beating both cake batter and frosting.
- 2 9-inch Round Cake Pans Ensure they are the correct size for even baking of cake layers.
- 3 Mixing Bowls (various sizes) For combining dry ingredients, wet ingredients, and preparing the frosting.
- 1 Rubber Spatula & Whisk For folding, scraping, and initial mixing.
- 1 Small Saucepan For brewing hot coffee and can be used for melting chocolate gently (or a microwave-safe bowl).
Ingredients
Main
- FOR THE CAKE:
- Butter For Greasing Pans
- 1-¾ cup All-purpose Flour Plus More For Pan(s)
- 2 cups Sugar
- ¾ cups Cocoa Powder
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Kosher Salt
- 1 cup Buttermilk Shaken
- ½ cups Vegetable Oil
- 2 whole Extra-large Eggs At Room Temperature
- 1 teaspoon Pure Vanilla Extract
- 1 cup Freshly Brewed Hot Coffee
- FOR THE FROSTING:
- 6 ounces weight Good Semisweet Chocolate
- ½ pounds Unsalted Butter At Room Temperature
- 1 whole Extra-large Egg Yolk At Room Temperature
- 1 teaspoon Pure Vanilla Extract
- 1-¼ cup Sifted Confectioners’ Sugar
- 1 Tablespoon Instant Coffee Powder
Instructions
- Preheat your oven to 350°F (175°C); thoroughly grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt until well combined.
- In a separate bowl, combine the buttermilk, vegetable oil, extra-large eggs (at room temperature), and pure vanilla extract.
- Pour the wet ingredients into the dry ingredients, mixing with a rubber spatula or electric mixer on low speed until just combined, then gradually stir in the hot brewed coffee until the batter is smooth.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow the cakes to cool in their pans for 10 minutes before inverting them onto a wire rack to cool completely.
- For the frosting, melt the semisweet chocolate gently (e.g., in a double boiler or microwave). In the bowl of an electric mixer, cream the room temperature unsalted butter until light and fluffy.
- Beat in the extra-large egg yolk, pure vanilla extract, and instant coffee powder into the creamed butter until thoroughly combined.
- Gradually add the sifted confectioners’ sugar to the butter mixture, beating on low speed until smooth and creamy, then increase speed to medium and beat until fluffy.
- Slowly beat in the melted and slightly cooled chocolate until the frosting is light, fluffy, and spreadable. Frost the completely cooled cake layers and assemble.
Notes
3. Dark Chocolate Tart
Ina’s Dark Chocolate Tart is any chocolate aficionado’s dream, topped with a crunchy wafer crust of chocolate and silky, smooth interior. The coffee pushes the flavor to a rich depth that makes it even more ideal, ideal for dinner parties or night home film nights. Stunningly photographed as Erin French’s The Lost Kitchen, the tart even includes a tale that makes it even superior. It’s a sweeping one that is readily available.
- Crisp crust: Mixed chocolate wafers ground into buttery, crunchy base that’s perfect as a beginning.
- Creamy center: Luxury cream and luxury chocolate are utilized to create rich, smooth center, and coffee glaze for a warm ending.
- Special connection: Attached to Erin French’s restaurant, the tart is a fleeting instant of shared culinary delight.
Rich flavor and beautiful appearance are guaranteed to make the tart a hit with all the guests. Even novices can create something special due to its simple steps.
Nutella S’mores Bars with Raspberries
Equipment
- 1 8×8 inch Baking Dish
- 2 Mixing Bowls One large, one medium
- 1 Saucepan Small, for melting butter; alternatively, a microwave-safe bowl
- 1 Spatula For mixing and spreading
- 1 Parchment Paper For lining the baking dish
Ingredients
Main
- 1/4 Cup Brown Sugar
- 2 Tablespoons White Sugar
- 5 Tablespoons Butter melted
- 1/2 Teaspoon Vanilla Extract
- 1 & 1/2 Cups Graham Crackers crushed
- 2 Dark Chocolate Bars
- 1/2 Cup Nutella
- 6 Ounces Fresh Raspberries halved
- 13 Ounces Marshmallow Creme
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, leaving an overhang on two sides for easy removal.
- In a large mixing bowl, combine the crushed graham crackers, brown sugar, white sugar, melted butter, and vanilla extract. Mix until well combined and crumbly.
- Firmly press the graham cracker mixture evenly into the bottom of the prepared baking dish to form the crust.
- Bake the crust for 8-10 minutes, or until lightly golden brown. Remove from the oven and let cool slightly.
- While the crust cools, melt the dark chocolate bars in a small saucepan over low heat or in a microwave-safe bowl in 30-second intervals, stirring until smooth. Stir in the Nutella until fully combined.
- Evenly spread the chocolate-Nutella mixture over the cooled graham cracker crust.
- Arrange the halved fresh raspberries over the chocolate-Nutella layer.
- Carefully spread the marshmallow creme over the raspberries and chocolate layer, using a greased spatula or your fingers to help prevent sticking.
- Return the baking dish to the oven and bake for another 10-15 minutes, or until the marshmallow creme is puffed and lightly golden brown.
- Remove the bars from the oven and let them cool completely in the pan on a wire rack before lifting out by the parchment paper and cutting into squares.
Notes
4. Mocha Chocolate Icebox Cake
Ina’s Mocha Chocolate Icebox Cake is one no-bake cake that replaces chocolate chip cookies with decadent coffee-flavored mascarpone filling.
It spends the night in triangles of heaven in the fridge, and thus partying sans mess is perfect. With its delicious, coffeehouse flavor and beautiful appearance, it makes you appear as though you’ve worked that much harder than you have. It’s just a matter of a lot of flavor with minimal effort, a champion.
- Easy to prepare: Simply stack cookies and cream, and chill no baking required.
- Comfort foods: Cocoa and espresso provide the coffee-shop taste, cookies being cakey texture.
- Party favorite: So easy to prep ahead of time, and tasty slices make it a speed-completed favorite.
It is so simple but divine, and it is a reliable go-to on a busy day. It is proof of how Ina’s skill at making dishes taste like they’re simple but divine.
Mocha Chocolate Icebox Cake
Equipment
- 1 Electric Mixer with whisk attachment
- 1 Mixing Bowl suitable for mixer
- 1 8-inch Springform Pan
- 1 Small sharp knife
- 1 Measuring Cups and Spoons
Ingredients
Main
- 2 cups cold heavy cream
- 12 ounces Italian mascarpone cheese
- 1/2 cup sugar
- 1/4 cup coffee liqueur such as Kahlua
- 2 tablespoons unsweetened cocoa powder such as Pernigotti
- 1 teaspoon instant espresso powder
- 1 teaspoon pure vanilla extract
- 3 8-ounce packages chocolate chip cookies, such as Tate’s Bake Shop
- Shaved semisweet chocolate for garnish
Instructions
- In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
- To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
- Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
Notes
5. Lemon Bars
Ina’s Lemon Bars are as bright as a sunbeam, with buttery shortbread crust and lemon filling that are sweet and tart. Bright flavor makes them picnic, barbecue, or any time pick-me-up. They’re so good that guests have pleaded with Ina to release the recipe at parties. Quick prep and sunny flavor are given by these bars.
- Perfect balance: The perfect combination of crumbly shortbread crust and creamy, tangy lemon curd.
- All-time favorite: So popular that people seek out the recipe wherever Ina appears.
- Season-proof: Bars like these strike a chord of tart brightness, sheer weather-suited bliss.
These lemon bars are the epitome of Ina’s expertise at keeping desserts simple without compromising magic. Their bubbly taste and ease to make are a promise that they will be a classic staple in every baker’s collection.
6. Fresh Lemon Mousse
Ina’s Fresh Lemon Mousse is cloud-light dessert bursting with snappy citrus taste, ideal for adding dinner a gentle touch. Its lowness, deliberately designed, has cultured refinement but falls very much within the home cook’s skillset. Ina’s tutorial on egg white preparation is made easy even for the kitchen novice. The mousse is its perfect mixture of sophistication and simplicity.
- Fluffy texture: Delicate folded egg whites create a light-as-air, dissolve-in-your-mouth texture.
- Bright flavor: Lemon zest, juice, and curd add a bright, citrusy zip to every bite.
- Charming finish: Whipped cream and lemon slices give the mousse a wonderful, finished appearance.
This mousse is definitive proof that Ina has cracked the code on demystifying finicky techniques. Its light texture and bright flavor make it the perfect dessert to serve any time of year.
Lemon Cranberry Cheesecake Bars
Equipment
- 1 9×13 inch Baking Pan
- 2 Mixing Bowls One medium, one small
- 1 Electric mixer or whisk For beating cream cheese
- 1 Rubber Spatula For spreading layers
Ingredients
Main
- 2 cups all-purpose flour
- 1 ½ cups rolled oats
- ¾ cup brown sugar
- 1 cup butter softened
- 1 8 ounce package cream cheese
- 1 14 ounce can sweetened condensed milk
- ¼ cup lemon juice
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
- 1 16 ounce can whole berry cranberry sauce
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir flour, oats, and 3/4 cup brown sugar together in a medium bowl. Cut in butter until mixture is crumbly. Reserve 1 1/2 cups of this mixture and press remaining mixture into the bottom of a 9×13-inch pan.
- Bake crust in the preheated oven for 15 minutes .
- Meanwhile, beat cream cheese with sweetened condensed milk in a small bowl until light and fluffy. Stir in lemon juice and spread mixture evenly over prepared crust. Empty cranberry sauce into a small bowl and stir in cornstarch and brown sugar. Spoon over cream cheese layer. Sprinkle top with reserved crust mixture.
- Bake in the preheated oven until top is golden, about 35 to 40 minutes. Let cool completely before cutting into bars. Store covered in the refrigerator.
Notes
7. Black and White Cookies
Ina’s Black and White Cookies are delicious cookie-cake hybrids with vanilla-chocolate frosting on top and a soft center. They are half-moon shaped, so they are dainty and fancy-appearing, ideal for tea parties or as a treat. They are also referred to as “unity cookies” since they have the power to bring people together. The cookies are best to be enjoyed in every bite.
- Decadent texture: Chocolate cake is combined with rich, creamy chocolate frosting for a decadent treat.
- Comforting flavors: Chocolate frosting and cake provide a comforting taste that will delight anyone.
- Streamlined style: Simple oval shape makes them perfect for streamlined parties.
They’re simple to prepare but special, and that’s a testament to Ina’s genius for elevating simple desserts. They’re a fantastic addition to the dessert table.
Black and White Cookies
Equipment
- 1 Electric Mixer Stand or hand-held for creaming butter and sugar.
- 2 Mixing Bowls One large for cookie dough, one medium for dry ingredients.
- 2 Cookie Sheets For baking multiple batches, lined with parchment.
- 1 Parchment Paper To line cookie sheets for easy release and cleanup.
- 1 Double Boiler Essential for gently melting and heating the icings without scorching.
Ingredients
Main
- 4 cups cake flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
- 1 ¾ cups white sugar
- 1 cup unsalted butter at room temperature
- 2 eggs at room temperature
- ½ tablespoon lemon zest
- ½ teaspoon vanilla extract
- ¼ teaspoon lemon extract
- 1 cup milk
- 1 tablespoon butter
- 4 ½ cups sifted confectioners’ sugar
- 3 tablespoons corn syrup
- 1 teaspoon clear vanilla extract
- 1 pinch salt
- ⅓ cup water
- 1 cup sifted confectioners’ sugar
- 2 tablespoons sifted confectioners’ sugar
- 3 ounces semisweet chocolate chopped
- 3 ounces bittersweet chocolate chopped
- 1 tablespoon corn syrup
- 1 teaspoon butter
- ¼ teaspoon clear vanilla extract
- 8 drops black food coloring or as needed
- 1 tablespoon water or as needed
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
- Make cookies: Mix together flour, salt, and baking powder in a medium bowl until well combined and set aside. Beat together sugar and butter in a large bowl using an electric mixer until creamy, about 3 minutes. Add eggs and beat for 30 seconds more. Add lemon zest, vanilla, and lemon extract; mix well. Add flour mixture and milk gradually in equal 1/3 proportions, mixing well after each addition until fully incorporated.
- Spoon cookie dough into 1/4-cup portions onto the prepared cookie sheet.
- Bake in the preheated oven until edges just begin to turn golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool completely.
- While cookies cool, make vanilla icing: Melt butter in a double boiler over medium heat. Stir in confectioners’ sugar, corn syrup, vanilla, and salt. Add water gradually until icing comes together. Heat over a double boiler until icing falls off the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.
- Frost 1/2 of the golden brown underside of each cooled cookie with vanilla icing using a rubber spatula. Allow excess to dribble back into the double boiler. Let cookies cool for 10 minutes.
- Meanwhile, making chocolate icing: Set the double boiler back to medium heat and add confectioners’ sugar, semisweet chocolate, bittersweet chocolate, corn syrup, butter, vanilla, and food coloring to remaining vanilla icing. Mix well, adding water until icing is combined. Heat until icing falls off of the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.
- Frost the other 1/2 of the cooled cookies using a rubber spatula in the same manner as before. Let cookies cool until icing sets, 1 to 2 hours.
Notes
8. Chocolate Lava Cake
Ina’s Chocolate Lava Cake is a rich, decadent dessert with a molten, hot center that makes it taste amazing with each bite. With simple ingredients like bittersweet chocolate and eggs, it is incredibly easy to make, so much flavor for so little effort. With its crunchy outside and gooey inside, it is paradise for chocolate lovers. This dessert will elevate anything.
- Beautiful contrast: Golden, crispy outside gives way to molten, creamy chocolate center.
- Simple ingredient list: Bittersweet chocolate, butter, and a light dust of flour provide a rich, comforting dessert.
- Great combination: Serve with vanilla ice cream or fresh fruit for a tasty contrast.
Ina’s crunchy texture and quick preparation make this lava cake party-perfect. It’s a great example of how Ina can make unforgettable desserts without much trouble.
9. Chocolate Fudge
Ina’s Chocolate Fudge is rich, dark, and a tasty treat made of only chocolate chips, butter, and sweetened condensed milk. Creamy and tasting of dark chocolate, it’s wonderful to serve at gatherings or enjoy in the comfort of your own home. It’s an easy dessert to prepare even for beginners. It’s a tasty dessert that everyone will enjoy.
- Very simple: Melt ingredients, place in pan, and let harden no fuss steps to take.
- Silky and smooth: Just melts away in your mouth with a rich, chocolatey flavor.
- Ideal to share: Cut into squares, ideal to share as a gift or treat yourself.
This fudge is evidence you don’t have to have a lot to be fantastic. With its rich flavor and ease of preparation, this is one dessert treat that’s a timeless favorite of everyone.
10. Bourbon Chocolate Pecan Pie
Ina’s Bourbon Chocolate Pecan Pie puts the classic holiday dessert in a new light with bourbon and dark chocolate adding warmth and sophistication. Flaky, buttery crust is packed with dense, rich filling of toasted pecans and melted chocolate. The pie is soothing and sophisticated as a holiday dessert or indulgence. A visit with each bite because of its intense flavors and textures.
- Decadent filling: Bourbon, pecans, and dark chocolate are partners in deep, comforting flavor.
- Texture combination: The nutty and chocolate richness balance perfectly for great contrast.
- Perfect finish: A scoop of vanilla ice cream is the ideal finish.
This rich old standby is great to impress guests with its decadence. Its comforting yet dignified quality makes it a holiday staple.
11. German Chocolate Cake
Ina’s German Chocolate Cake is a spectacular dessert with the rich mocha-flavored layers and cream-frosted exterior stuffed with coconut and pecans. Its smooth texture and deep flavor are the reasons it’s the one to indulge in luxuriously or serve on a holiday as a guilty indulgence. The nutty, sweet frosting is what makes it so delicious, with a bite crunch to each. It’s an old-fashioned dessert, but at its best.
- Creamy frosting: Pecans and coconut get together to offer sweet, crunchy paradise on top of the cake.
- Serving suggestion: Serve with ice cream or coffee for an opulently indulgent dessert.
Its texture and flavor combination has won over many hearts, so this cake is sure to be a crowd-pleaser. Decadent layers and signature frosting give this one the party animal vibe.
12. Sticky Toffee Cake
Ina’s Sticky Toffee Cake is date-studded, buttery, and finished with a dense, buttery deep toffee sauce that cannot be beat. More refined in texture, with caramel flavor, it’s ideal cold winter or holiday-time dessert. It transforms humble ingredients into pure heaven. Its sweetness and textures are pure comfort.
- Sweet sauce: Cream, brown sugar, and butter are combined into a sticky, caramel-flavored topping.
- Texture mix: Pecans in as a choice and soft cake provide crunch and soft.
- A service suggestion: Warm, topped with cream, for that oomph.
Strong flavor and good appearance are why this cake is hit at home. Blueness and modesty confirm Ina’s skill at sweet presentation transforming sweets into homestyle.
13. Pumpkin Cheesecake
Ina’s Pumpkin Cheesecake is a Thanksgiving staple, with smooth pumpkin and buttery graham cracker crust. Creaminess and spices are perfect for holiday or cold fall evening. Water bath technique keeps even most perfect finish of even most novice baker from happening. This cheesecake is the perfect way to welcome the season.
- Smooth texture: Water bath keeps cheesecake from drying out and cracking.
- Fall spices: Cinnamon and nutmeg provide warm, comforting feelings to the pumpkin filling.
- Party pleaser: With a dollop of whipped cream on top, it’s a party pleaser for any Thanksgiving dinner.
The yuletide taste and dashing appearance of this cheesecake are the reasons it’s a fall favorite. Its creamy center and fall spices make memories that last.
14. Old-Fashioned Banana Cake
Ina’s Classic Old-Fashioned Banana Cake revives soggy bananas in the guise of a moist, flavorful dessert and tops them with rich frosting and walnuts. Orange zest provides a splash of citrus finish, a soothing, snuggle-up holiday tradition and brunch offering. The cake is homey for any season. Retro flavor and texture is a welcome respite.
- Soft texture: Vegetable oil and sour cream use keeps cake soft and moist.
- Flavor explosion: Orange zest and walnuts contribute brightness and amazing crunch.
- Special touch: Half walnuts and cream cheese frosting provide a special finishing touch.
Comfort and warmth of cake make it a comfort food classic among bakers. Its fame makes it a party superstar.
All of Ina’s desserts share about spreading flavor and joy and making everyone do something amazing in their own kitchen.
From tacky Outrageous Brownies to the warm and comforting Old-Fashioned Banana Cake, every one of these treats has a little something added to the flavor and texture combination. The Mocha Chocolate Icebox Cake is unique for its no-bake convenience and deep coffee-flavored comfort and is the ideal easy-and-delicious combination. Hop to in your apron, get a test taste going, and have Ina’s desserts bring a little Barefoot Contessa comfort to your kitchen.
