Virtual Shopping Event with

We are excited to partner with for our first ever Virtual Shopping Event - Barefoot For The Holidays. Since we can’t gather as usual this holiday season, we’re going live to share our ideas for toasting your loved ones, sharing some food, and sending heartfelt gifts from the comfort of your own home.

Below is a recap of the featured recipes and products. We had so much fun, we are so thankful to the women of SheKnows for partnering with us and we are happy you could be there. 

-- Cassandra & Cindy

Cassandra Schultz & Cintia Parsons

Cheers Across The Miles

Hot Spiced Apple Cider

4 cups fresh apple cider
4 whole black peppercorns
6 or 7 (2 to 3-inch) cinnamon sticks
3 whole dried cloves
1 star anise
1 navel orange
Good bourbon, such as Maker’s Mark (optional)
1 crisp red apple

Place the apple cider, peppercorns, one of the cinnamon sticks, the cloves, and the star anise in a medium saucepan. Cut a large (1 × 4-inch) peel from the orange using a vegetable peeler and add it to the pan. Bring the cider mixture to a boil, lower the heat, and simmer for 5 minutes. Strain into a 4-cup glass measuring cup and discard the solids.

Pour the hot cider into mugs or heatproof glasses. Add 2 tablespoons bourbon, if using, to each mug. Cut the orange in half through the stem, slice crosswise in ¼-inch-thick half-rounds, and add one slice to each mug. Cut the apple in half through the stem, remove the core, slice crosswise in ¼-inch-thick half-rounds, and add one slice to each glass. Serve hot with a cinnamon stick in each glass for stirring.

Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers, All Rights Reserved

Raspberry Royale

6 teaspoons raspberry liqueur
1⁄2 pint fresh raspberries
1 bottle of good Champagne, chilled

Pour 1 teaspoon of raspberry liqueur into each champagne glass and add 2 or 3 raspberries. When guests arrive, pop the cork and fill each glass with Champagne. Serve immediately.

Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Food To Share


*Our Glassine Bags, Plan B Containers, and Clear Plastic Containers are the perfect way to share meals with friends near and far. 


Outrageous Garlic Bread

12 tablespoons (1½ sticks) unsalted butter
1 head garlic, cloves separated and peeled (see note)
1 cup freshly grated Italian Parmesan cheese
2 tablespoons minced fresh parsley
2 teaspoons grated lemon zest
¼ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 (20 to 24-inch-long) crusty French baguette
Fleur De Sel

Preheat the oven to 450 degrees. (Make sure your oven is clean or it will smoke!)

Melt the butter in a small saucepan over low heat. Add the garlic, stir to coat with the butter, and cook, covered, for 20 minutes, stirring occasionally, until the garlic is very tender. Transfer to a small bowl and set aside until cool enough to handle. Mash the garlic in the butter with a fork. Stir in the Parmesan, parsley, lemon zest, red pepper flakes, 1-1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper.

Slice the baguette in half lengthwise and place both halves, cut sides up, on a cutting board. Score each half diagonally (don’t cut all the way through) in large serving-size pieces. Spoon all of the garlic mixture generously on the cut sides of the bread. Cut each half of the baguette in half crosswise along a score and place the four pieces on a sheet pan lined with parchment paper.

Bake for 5 to 7 minutes, until the topping is bubbly and starting to brown and the bread is crisp. Transfer to a board, cut in serving pieces along the scores, sprinkle with Fleur de Sel, and serve warm.

Make ahead: Prepare the garlic mixture up to 3 days ahead and refrigerate. Warm it slightly in a microwave to make it just spreadable, then prepare and bake the bread just before serving.

Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers, All Rights Reserved


We wrapped the Outrageous Garlic Bread with the Wrap'n Snap and Stretch Tite

Baked Rigatoni with Lamb Ragu  (serve with Outrageous Garlic Bread)

Find the recipe in Modern Comfort Food - click here to purchase

Creamy Tomato Bisque

3 tbsp. unsalted butter
1 tbsp. olive oil
1 1/2 c. chopped yellow onion (1 large)
3/4 c. chopped shallots (2 large)
1 c. chopped leek, white and light green parts only (from 2 large)
3 (28-ounce) cans crushed tomatoes
4 c. whole milk
2 c. heavy cream
1/2 tsp. saffron threads
1/4 tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper
Grated Parmesan and chopped fresh flat-leaf parsley, for garnish

Heat butter and oil in a large pot or Dutch oven over medium-low heat. Add onion, shallots, and leek. Cook, stirring occasionally, until tender, 8 to 10 minutes. Add tomatoes, milk, cream, saffron, and red pepper flakes. Bring to a boil over high heat. Reduce heat and simmer, uncovered and stirring occasionally, until flavors are blended and soup is slightly thickened, 30 to 40 minutes. Season with salt and pepper.

Serve hot, garnished with Parmesan and parsley. Click here for the perfect soup bowl. 

Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers, All Rights Reserved

Cheddar & Chutney Grilled Cheese

Recipe available in Modern Comfort Food - find it here 

Roasted Vegetable Lasagna

1½ pounds eggplant, unpeeled, sliced lengthwise ¼ inch thick
¾ pound zucchini, unpeeled, sliced lengthwise ¼ inch thick
⅔ cup good olive oil
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
10 ounces lasagna noodles, such as De Cecco
16 ounces fresh whole-milk ricotta
8 ounces creamy garlic and herb goat cheese, at room temperature
2 extra-large eggs, lightly beaten
½ cup chopped fresh basil leaves, lightly packed
1 cup freshly grated Parmesan cheese, divided
4½ cups good bottled marinara sauce, such as Rao’s (40 ounces)
1 pound lightly salted fresh mozzarella, very thinly sliced

Preheat the oven to 375 degrees. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. Brush them generously with the olive oil on both sides, using all of the oil. Sprinkle with the oregano (I crush it in my hands), 1 tablespoon salt, and 1½ teaspoons pepper. Roast for 25 minutes, sprinkle the garlic evenly on the vegetables, and roast for another 5 minutes, until the vegetables are cooked through. Remove from the oven and lower the temperature to 350 degrees.

Meanwhile, fill a very large bowl with the hottest tap water and add enough boiling water to bring the temperature to 140 degrees. One at a time, place the noodles in the water and soak them for 15 -minutes, swirling occasionally so they don’t stick together. Drain and slide the noodles around again.

Combine the ricotta, goat cheese, eggs, basil, ½ cup of the Parmesan, 1½ teaspoons salt, and ¾ teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed.

Spread 1 cup of the marinara in a 9 × 13 × 2-inch baking dish. Arrange a third of the vegetables on top, then a layer of the noodles (cut to fit), a third of the mozzarella, and a third of the ricotta mixture in large dollops between the mozzarella. Repeat twice, starting with the marinara. Spread the last 1½ cups of marinara on top and sprinkle with the remaining ½ cup of Parmesan. Place the dish on a sheet pan lined with parchment paper and bake for 60 to 70 minutes, until the lasagna is browned and bubbly. Allow to rest for 10 minutes and serve hot.

Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Fresh Raspberry Mini Corn Muffins

Recipe can be found in Modern Comfort Food - buy an autographed copy here. 


Jam Thumbprint Cookies

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3-1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Preheat the oven to 350 degrees. 

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disc. Wrap in plastic wrap and chill for 30 minutes.

Roll the dough into 1-1/4 inch balls. (If you have a scale, they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased sheet pan and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Coconut Macaroons


14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt


Preheat the oven to 325 degrees.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using a 1 3/4-inch diameter ice cream scoop. Bake for 25 to 30 minutes, until golden brown. Cool and serve (or place in glassine bags for your friends!).

Sweetened coconut is sometimes called "flaked coconut."

These cookies will stay fresh for a few days if they are wrapped and left at room temperature.

Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved 

Gifts To Give

Stocking Stuffers - Message Pads, Grocery Pads, Salad Dressing Bottle 

For the Ina Garten Lover - Olio Santo Olive Oil, Fleur De Sel, Nielsen Massey Madagascar Pure Vanilla Extract, Tellicherry Peppercorns, Maldon Sea Salt, Modern Comfort Food Cookbook, Personal Recipe File 

Gifts To Give Yourself - Hotel Silver Bowl, Footed Silver Bowl, Wine Chiller Bucket

Gifts for the Entertainer - Linen Napkins, Glass Hurricanes Vases, Gingham Napkins , Natural Round Placemats

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