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Leading up to Thanksgiving, we took a trip to the home of Ina Garten, the iconic cookbook author and TV star. For one glorious afternoon, she gave us a master class on the art of hosting. She answered our questions big and small — seating arrangements, whether to have bread at the table, what to do with that difficult relative, how to zest correctly. Plus, she walked us through two of her go-to holiday recipes, which turned out to be simpler than we expected. Listen to the episode below, and explore some of her recipes.
Listen to ‘The Daily’: Thanksgiving With Ina Garten
The Barefoot Contessa shares her expert hosting advice. “The simpler the meal is, the more fun everybody has,” she said.Ina Garten’s Baked Virginia Ham
1 (14- to 16-pound) fully cooked, spiral-cut smoked ham
6 garlic cloves
8 ½ ounces mango chutney
½ cup Dijon mustard
1 cup light brown sugar, packed
Zest of 1 orange
¼ cup freshly squeezed orange juice
Preheat the oven to 350 degrees. Place the ham in a heavy roasting pan.
Mince the garlic in a food processor fitted with a steel blade. Add the chutney, mustard, brown sugar, orange zest and orange juice, and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.
Michael Barbaro: Are you giving your guests leftovers?
Ina Garten: I actually do one better than that. I actually make another Thanksgiving dinner.
Michael Barbaro: I’m sorry. What?
Ina Garten: When I make Thanksgiving dinner, I make a second one so that I can cut it up and give it to the guests to take home. Because everybody wants Thanksgiving dinner sandwiches the next day.
Ina Garten’s Cranberry Martinis
2 tablespoons of dried cranberries
¾ cup cranberry juice cocktail (I use Ocean Spray)
½ cup good vodka, such as Grey Goose
¼ cup triple sec liqueur
1 cup ice