Barefoot Contessa — Season 8

Ina is celebrating finishing her new book with an alfresco party with a Mediterranean theme. With recipes for Lamb Kebobs, Tomato Feta Salad and a Black and White Angel Food Cake.

This is a spectacular in the fridge meal that fits in around busy schedules and busy times of the year like the Holidays. On the menu a delicious Roast Loin Of Pork With Fennel Stuffing, Cauliflower Gratin, Green Green Vegetables and a Pumpkin Parfait with Ginger Biscuits.

Ina's gone under the hammer and been won at The East Hampton, Group for the South Fork annual benefit. The auction prize is a Contessa lunch made by Ina herself. She makes a light, transportable feast using local ingredients for two devotees — Crunchy Noodle Salad, Asian Grilled Salmon and for dessert Lemon Yogurt Cake with Blueberry Syrup

Soup shouldn't be confined to the starters — it's a one-pot wonder that makes for a delicious, hearty meal that can be made in advance. Ina is recipe testing two of her favourites, so when good friend Frank tells her he has some friends in town, Ina decides to take the pressure off and take the two soups to his place for dinner – she gets to road test her recipes and he gets supper.

Ina embarks on a day of experimentation and tests out some classic, comforting recipes on her colleagues. First up are her Strawberry Scones which she reworks with two new ingredients, then a hearty Wild Mushroom Lasagna, inspired by produce found at her local organic mushroom farm, followed by a simplified Shrimp Bisque, with all the wow factor but half the effort.

A finger food lunch for any occasion. Ina hosts a working lunch for her book editor and designer. The menu theme is bite size finger food including fabulous open and closed sandwiches, delicious cold Borscht Soup in a mug and tempting Chocolate and Peanut Cupcakes.

A party with a nautical theme on deck and at sea. Ina prepares a delicious moveable feast to eat harbor side on a friend's boat. To start, she's serving rum daiquiris with Roasted Eggplant Dip followed by a Roasted Shrimp and Orzo Salad finished off with a show-stopping Coconut Cake. 

Ina's friend is arriving late, so to welcome her she's creating a Cheese and Fruit Board with homemade Parmesan and Black Pepper Crackers for late night snacking. The next morning she prepares a show-stopping spread of Breakfast Bread Pudding, Garlic Herb Tomatoes and moorish Maple Roasted Bacon in her honor, all washed down with delicious Pomegranate Fizz. With food this good, her guests will never want to leave.

Why just have flowers on the table when you can have them all around the table. It's the local florist's 20th anniversary and Ina is making a dinner to eat right in the store. It will be a transportable feast starting with Red Pepper and Gorgonzola Bruschetta, Chicken Salad Veronique served with Herb Potato Salad followed by a delicious old fashioned Chocolate Cake inspired by Michael's grandmother's recipe. 

Miguel is documenting Ina's garden through the changing seasons on film. In return for the pictures, Ina is making him a mouthwatering lunch. Lemon Fusilli with Arugula and Panacotta with Balsamic Strawberries.

Just when Jeffrey thought his birthday surprise was a romantic walk along the beach, Ina has other plans – a surprise beach BBQ for him with his closest friends. On the birthday menu, a Grilled Butterflied Chicken cooked at the beach served with delicious sides – Broccoli with Balsamic Dressing and Tomato Kebobs and instead of a birthday cake, an elegant Mixed Berry Pavlova.