Barefoot Contessa: Back to Basics

Ina and Jeffrey take a trip to California. For the first meal she cooks chicken with wild mushrooms. Later, she makes baked goat cheese and grilled pork chops. S8, Ep1

For lunch alfresco Ina makes roasted asparagus with prosciutto and Hollandaise. Later, she learns how to make a perfect Porterhouse steak and ends her day with a picnic. S8, Ep2

Ina makes tomato crostini and whipped feta for lunch and learns how to make a local recipe of buttermilk fried chicken. Then, she chooses drinks: spritz or gimlet S8, Ep3

For a meal with Jeffrey Ina makes couscous and tuna salad with raspberry bars. They have dinner with Michael Chiarello who makes his great chicken with grapes. S8, Ep5

Ina turns classic lobster recipe into a Deconstructed Lobster Salad. Later, she learns to make the Michelin-starred Auberge du Soleil's signature Torte Au Chocolat. S8, Ep4

Ina makes fig and fennel caponata, an antipasto platter and mashed chickpeas and mussels to thank the team that designed and built a library at her barn. S8, Ep6

Ina, inspired by the fabulous food in the Hamptons, creates new recipes for her blog. She makes salmon and guacamole sandwiches and balsamic roasted beet salad. S8, Ep10