Barefoot Contessa - Season 26

It's all about farm-to-table cooking for Ina Garten's spring feast, with a dinner, side dish, salad and dessert inspired by the farm stand. There's amazing Rosemary Rack of Lamb with Easy Tzatziki and Parmesan Roasted Zucchini, which are great for entertaining in the spring or any time of year. Then Ina's hitting the farm stand and making Fresh Corn Pancakes and an easy Tuscan Tomato and Bread Salad with a Red Wine Vinaigrette. For a sweet finish, she makes Fresh Berries and Sweet Ricotta with Raspberry and Blackberry Sauce.

Ina Garten is sharing all her seafood secrets and pro tips, starting with her recipe for Cioppino, a satisfying one-pot stew with cod, shrimp, scallops and mussels. Her Bay Scallops Ceviche with marinated, raw scallops is an easy, no-cook appetizer, and Salmon with Melting Cherry Tomatoes is a fast and foolproof dinner. Ina wraps things up with a perfect high-low mix of Warm Lobster Rolls, a classic with the volume turned up.

Ina Garten has all the bases covered when it comes to Tex-Mex entertaining. She makes a light and airy Tres Leches Cake with Berries and Make Ahead Whipped Cream, and her crowd-pleasing Pork Posole is a spicy, all-in-one main course piled high with fixings. Fiesta Corn and Avocado Salad is an easy first course that also works as a side dish or salsa. Finally, Ina raises her glass to cocktail hour with the fire and ice of frosty Jalapeno Margaritas, shaken like a pro!

It's food on the move with Ina Garten as she shares pro tips for perfect portable eats. She makes moist Lemon Poppy Seed Cake for an afternoon snack at work and Tomato Mozzarella Pan Bagnat -- a fantastic Provencal sandwich -- for lunch on the go. Charlie Bird's Farro Salad with Lemon Dressing is Ina's answer when the question is what to take to a potluck party, and her Fresh Blueberry Rhubarb Jam makes a sweet gift for any occasion.

Ina Garten shares tips and ideas for cooking with sweet, savory and even store-bought pastry. She starts with her foolproof Sweet Pastry Dough for a showstopping French Fig Tart. She uses a shortcut to make Spinach in Puff Pastry, and her Cacio e Pepe Cheese Puffs are irresistible appetizers. Ina finishes her pastry extravaganza with Warm Goat Cheese in Phyllo.

Ina Garten is fired up and sharing her advice for grilling and barbecuing like a pro. To start, hot coals work their magic on her Tuscan Grilled Cornish Hens, and she amps up the flavor on Foolproof Ribs with Barbecue Sauce. Her flame-grilled Smoky Eggplant Dip features yogurt and mint, and her husband Jeffrey can't resist her Grilled Oysters with Lemon Dill Butter.

Ina Garten is cooking with her favorite herbs and sharing tips for turning up the flavor. She incorporates rosemary, oregano and mint in her Pork Souvlaki with Radish Tzatziki and Pitas for an easy dinner. Dill, chives and basil shine in her Heirloom Tomatoes with Herbed Ricotta, and there's more basil plus parsley in Parmesan Pesto Zucchini Sticks. Finally, thyme is the magic ingredient in Warm Marinated Olives, and Ina offers tips for growing and storing herbs.

Ina Garten gets a cooking masterclass with three amazing professional chefs. Pastry chef Natasha Pickowicz teaches Ina how to make the most incredible Roasted Carrot Tart, and Parisian chef Marie-Aude Rose shares her secrets to making perfect Crepes and Chocolate Sauce. Chef Missy Robbins reveals the secrets of pasta as she makes Fettucine with Buffalo Butter and Parmigiano Reggiano using just a handful of ingredients.