If you are looking for a fail-proof way to impress guests this holiday season, you must make Ina Garten’s three-ingredient (if you don't count the salt and pepper) beef tenderloin. This recipe ...

Inside the pages of one of Ina Garten's cookbooks, there is a recipe with a genius tip that needs to be tasted to be believed ...

If you are looking for a fail-proof way to impress guests this holiday season, you must make Ina Garten’s three-ingredient (if you don't count the salt and pepper) beef tenderloin. This recipe works ...

Close-up photo of Ina Garten at ... plus the meat juices. Garten makes a gravy by combining the liquid with some butter and flour and serves the sauce with the pot roast. Her beef bourguignon ...

Pot roast happens to be one of those ultimate comfort foods, which is how Ina Garten's Company Pot Roast ... When you gently touch the beef with your fork and it shreds away, you know you've ...

For the sauce: In the skillet the tenderloin was roasted in, add the beef broth. Heat over high heat, scraping up any browned bits on the bottom of the skillet. Whisk in the balsamic vinegar and ...

That is, until I tried one from the legendary Ina Garten that includes a surprising addition that I’ve incorporated time and time again: cognac. Most pot roast recipes ask you to deglaze the pot after ...