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Great Ideas

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Entertaining, Food, Travel and Home

For more celebrity recipes, visit people.com/greatideas

Chef’s Tip

‘Serve it with vanilla yogurt and honey on top of ice cream, or use it to make a fruit cobbler,’ says Harrington

Maple Pecan Granola

THE EXECUTIVE CHEF OF LAS VEGAS’ YARDBIRD SOUTHERN TABLE SHARES A MAKE-AHEAD BREAKFAST

3 cups rolled oats

1/3 cup pecans

1 tbsp. sesame seeds

¼ tsp. salt

½ tbsp. ground cinnamon

1/3 tbsp. ground nutmeg

½ cup plus 2 tbsp. maple syrup

3 tbsp. melted butter

3 tbsp. brown sugar

1/3 cup honey

¼ cup shredded coconut

1/3 cup golden raisins

¼ cup dried cherries

1. Heat oven to 300°. Combine rolled oats and next 9 ingredients in a large bowl. Spread the mixture into an even layer on a parchment-paper-lined baking sheet. Bake until the granola is slightly golden brown, 20 to 25 minutes, turning once.

2. Let granola cool before breaking up. Add the coconut, raisins and cherries, and toss together.

Serves: 8 to 10

Prep time: 15 minutes

Cook time: 25 minutes

Ina Garten’s Guide to the Hamptons

THE BAREFOOT CONTESSA GIVES YOU A TOUR OF NEW YORK’S POPULAR SEASIDE DESTINATION

THE 1770 HOUSE

“This is the restaurant that I frequent the most. Everything is wonderful, but they are known for their meat loaf with garlic sauce. The recipe is on my site, barefootcontessa.com.”

1770house.com

BRIDGEHAMPTON CANDY KITCHEN

“Their homemade strawberry ice cream is great.”

2391 Montauk Hwy., Bridgehampton

THE BRIDGEHAMPTON FLORIST

“If I’m inviting friends over for dinner, I go here for flowers. I get peonies when they are in season.”

For nationwide shipping, call 631-537-7766

LOAVES & FISHES COOKSHOP

“This specialty food shop is extraordinary. They make fabulous pies. Take a chicken pot pie home for dinner.”

landfcookshop.com

PIKE FARMS

“I’ve been going here for decades! They grow their own produce, so I get whatever is in season, but the corn and tomatoes are particularly outstanding.”

pikefarms.com

FRUITY COCKTAIL

“I love serving this in the summer because it’s chilled, fruity and fresh! I pick up the berries from Jim Pike’s farm stand.”

Summer Rosé Sangria

1 (750-ml) bottle rosé wine

½ cup pomegranate juice

1/3 cup (3 lemons)freshly squeezed lemon juice

¼ cup superfine sugar

3 tbsp. orange-flavored liqueur

1 tbsp. cognac or brandy

Water and ice, plus extra ice for serving

½ cup fresh raspberries

8 large fresh strawberries, hulled and quartered

2 red plums, pitted and sliced ¼-inch thick

1. Combine the rosé, pomegranate juice, lemon juice, sugar, orange-flavored liqueur, cognac, 1 cup water and 1 cup ice in a large glass pitcher. Stir in the raspberries, strawberries and plums, cover and refrigerate for at least 2 hours but preferably overnight.

2. When ready to serve, fill wine goblets or highball glasses halfway with ice. Pour the sangria over the ice, spooning some of the macerated fruit into each glass. Serve ice-cold.

Serves: 6

Prep time: 10 minutes, plus chilling

Recipe adapted from Garten’s cookbook Make It Ahead, in stores now.