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Hello, foodies…

Ina Garten is coming to QVC this Sunday. I repeat…Ina Garten…the Barefoot Contessa…my foodie icon…is coming on Sunday. I can’t begin to tell you how excited I am. (Or maybe you picked that up??) I’ve been watching Ina and making her recipes for many, many years and I just love her laid-back cooking style, the simplicity of her recipes, and her obvious passion for cooking and for life. I’m nervous, excited, anxious, and honored all at the same time.

I may or may not have begged our cookbook buyers to let me have a copy of Ina’s book early (Make It Ahead) and I’ve been busy in the kitchen!

Here's her Twice Baked Sweet Potatoes coming to life...

And Raspberry Baked French Toast...

And here are a few more recipes you’ll find this new book:

Please help me welcome Ina to our kitchen. Make It Ahead is already available on QVC.com and I’m already in love with her recipes and the premise of this new book. I’ve always been a fan of planning ahead to save yourself time later, and her recipes allow you to do just that.

Our last one-pot meal is coming up this Sunday…my Brunswick Stew! This terrific dish is a Southern favorite and is the very definition of fall comfort and easy, everything-in-the-pot cooking.

One-Pot Brunswick Stew
Serves 8–10

Ingredients:

• 1/2 lb bacon, diced

• 1 tsp minced garlic

• 2 cups finely diced onion

• 1 cup finely diced celery

• 1 cup finely diced green pepper

• 6 cups chicken broth

• 1 (8-oz) can tomato sauce

• 1 (14.5-oz) can petite diced tomatoes

• 4 cups medium-diced potatoes

• 1 rotisserie chicken, deboned, skin removed and meat shredded

• 1 cup corn

• 1 cup baby lima beans

• 1 Tbsp Worcestershire sauce

• 3 Tbsp smoky-style barbeque sauce

• 2 tsp hot sauce

• 2 tsp salt

• 1 tsp black pepper

Preparation:

1. Cook the bacon in a large soup pot set over medium heat until browned. Add the garlic, onion, celery, and green pepper. Sauté the vegetables until they have softened.

1. Add the chicken broth, tomato sauce, diced tomatoes, potatoes, chicken, corn, lima beans, Worcestershire sauce, barbeque sauce, hot sauce, salt, and pepper. Bring the stew to a simmer and cook until the potatoes are tender, about 30–35 minutes.

This recipe is prepared with the Le Creuset 7.25-Qt Oval French Oven with Grill Lid & Cookbook (K40244).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

I haven’t asked a blog question in a few posts, foodies, so for today, tell me about your favorite one-pot soup or stew. Do you make a great gumbo or jambalaya? Maybe a chicken corn chowder? Ham and bean soup? I’ll see you Sunday at Noon ET, foodies. Did I mention Ina Garten will be in my kitchen!?!?

Keep it flavorful!
—David