Ina Garten has done it again. she just went out Unmissable dinners: A Barefoot Contessa cookbook, and we couldn’t wait to dive in and find all the new recipes and tips. The new cookbook is packed with recipes for “satisfying, simple dinners” – and she’s also included a variety of planks. However, she ignored the current butterboard trend and instead shared her ideas for every type of board fans could imagine. Because sometimes “the best dinner is the one you don’t have to cook”.
Forget the butter boards! The ‘Barefoot Contessa’ star has some delicious ideas for every type of board fans can imagine
Butter boards have been all the rage on social media, with influencers sharing their variations of butter made with herbs and hot, crispy bread. But, since they made a splash online, new variations have popped up, which might push the trend a bit too far.
Now, there are buttercream boards that feature buttercream frosting picked up by sweet treats like strawberries and bites of cake. Peanut butter boards also made an appearance, with toppings like caramel and nuts, and celery and pretzels to scoop.
Ina takes planks to the next level, though, in her new cookbook Unmissable dinners. She has some delicious ideas for every type of board Barefoot Contessa fans can imagine.
Ina Garten says her antipasto board is perfect for serving with cocktails
Along with discovering dozens of recipes in the new cookbook, website The Barefoot Contessa reveals that “you’ll find Ina’s favorite boards to serve with store-bought ingredients, like an antipasto board and a breakfast board. lunch for dinner that are fun to put together and so awesome to serve.
Ina explains that an antipasto board is a great way to serve a bite to eat with cocktails, instead of “little bite-size bowls.” This spread can be quite varied, but Ina favors Italian ingredients. She opts for Italian cheeses like taleggio, mozzarella, fontina and gorgonzola, and cured, sliced meats like prosciutto and salami.
The Barefoot Contessa also includes olives, cherry tomatoes, whole grain mustard and breadsticks with its antipasto board.
A breakfast tray for dinner can offer any special breakfast item
A breakfast tray for dinner can hold everything you want to eat for a special breakfast. The trick is to arrange everything well on a round or rectangular platter because these elements “look so much better served together”.
The Barefoot Contessa recommends assembling your favorite breakfast items at a bakery and grocery store. Her ideas include strawberries, grapes, melon slices, muffins, granola, croissants, scones, cream cheese, honey, fruit preserves and good salted butter.
A Plowman’s Lunch Board is an old English tradition
A traditional English ploughman’s lunch originated from the meal that a farmer would take with him to the fields to eat at midday. It usually included a large piece of bread, a piece of cheese, and pickled onions. At some point ploughmen’s lunch boards began to appear in English pubs, with additional specialties such as ham, sausage or pork pie.
For Ina’s version of a Plowman’s Lunch Board, she suggests slices of toasted country bread, aged English cheddar, slices of honey-glazed ham, sausages, cherry tomatoes, baby cucumbers, chutney, mustard, fig jam and dried apricots.
Ina Garten recommends a dessert board at dinner parties so your guests have a choice
No dinner is complete without dessert. If the meal is light, Ina notes that it’s nice to serve something a little decadent. But if the meal is rich and filling, a light dessert is a better option. Instead of serving one or the other, Ina says to try a dessert board and give guests a few options.
For a Dessert Board, Ina recommends a colorful assortment of pastries and cakes from a local bakery arranged on a wooden board. She suggests brownies, cookies, cupcakes, caramels and dried fruits. Ina also advises adding “beautiful big strawberries”, green grapes and chocolate bark so your guests can choose something light or rich.
The Barefoot Countess broadcast on The Food Network and discovery+.
RELATED: Ina Garten reveals the tools she insists are in her kitchen and the ones she replaces every year