Ina Garten is all about comforting weeknight dinners, starting with all-in-one skillet-roasted chicken and potatoes; she also makes shells with broccoli rabe and pancetta, seared salmon with spicy red pepper aioli and her ultimate tuna melts.
Giving crispy chicken with lemon orzo a Greek spin and a shrimp and linguine fra diavolo.
Shaking up the classics, Ina gets fresh with spring green spaghetti carbonara; chocolate-dipped brown sugar shortbread livens up an old favorite sweet treat; the outrageous garlic bread is over the top.
Ina Garten indulges in recipes starring some of her favorite cheeses. She uses sharp white cheddar, Monterey Jack and cream cheese in Fresh Crab Nachos and lunches on Baked Raclette and Green Salad Vinaigrette; Fresh Fig and Ricotta Cake.
Ina prepares a dinner, side dish, salad and dessert inspired by the farm stand; she makes rosemary rack of lamb with Tzatziki and parmesan roasted zucchini, fresh corn pancakes with Tuscan tomato and bread salad and fresh berries and sweet ricotta.
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.
Ina Garten has all the bases covered when it comes to Tex-Mex entertaining; her recipes include Tres Leches Cake with berries and Make Ahead Whipped Cream, pork posole, fiesta corn and avocado salad and jalapeno margaritas, shaken like a pro.
It's food on the move with Ina Garten as she shares pro tips for portable eats; she prepares a moist lemon poppy seed cake, tomato mozzarella pan bagnat, Charlie Bird's farro salad with lemon dressing and fresh blueberry rhubarb jam.
Ina shares tips for cooking with sweet, savory and even store-bought pastry; she starts with her foolproof sweet pastry dough for a French fig tart; she uses a shortcut to make spinach in puff pastry and finishes with warm goat cheese in phyllo.
Ina shares pro tips for grilling and barbecuing.
Store-bought ingredients pass the test for Ina Garten as she makes sweets, treats and more; ready-made shortcuts wow in her Raspberry Baked Alaska with Fresh Raspberry Sauce; Turkey Sandwiches with Brussels Sprouts Slaw.
Some like it hot, and some like it spicy, so Ina Garten is making dishes to please both; she starts with an exotic lamb and chickpea curry made with a fragrant mix of spices and her lobster corn fritters are paired with creamy sriracha sauce.
Ina Garten is turning up the volume on flavor, starting with the creamy hummus she pairs with her chunky Israeli vegetable salad; a dinner party classic made over; Ina's chocolate pecan scones are a sweet indulgence worthy of any brunch party.
Ina Garten is sharing all her secrets and pro tips for Italian dishes.
Ina Garten starts with two easy appetizers, Mustard and Gruyere Batons and Warm Dates with Blue Cheese and Prosciutto; her main course is Moroccan Lamb Tagine with steamed couscous, and she whips up a decadent chocolate cake for dessert.
Ina Garten is sharing recipes and pro tips for putting together a gorgeous seasonal brunch; she starts with shakshuka with feta and shares her secrets to the perfect fresh fruit platter before toasting the holidays with a spicy bloody mary.
Ina Garten is sharing new ways to cook with pork and she's putting bacon, sausage, kielbasa and tenderloins in the spotlight; she starts by making sausage and mushroom strudels for appetizers and follows them with hearty lentil and kielbasa salad.
Ina revamps lemon ricotta pancakes with figs, then mashing up two winners in Caesar-roasted swordfish; vanilla brioche bread pudding; stilton and pears with roasted plum chutney.
One of Ina's favorite ingredients is tomatoes; easy provençal lamb; penne arrabiata; stewed lentils and tomatoes; beautiful heirloom tomatoes speak for themselves in tomatoes and burrata with garlic toasts.
Ina celebrates Jeffrey's favorite food's; fried chicken sandwiches; salmon cured with dill and pernod; coffee chocolate chip ice cream sandwiches; Chef Jeffrey's in the kitchen brewing coffee; Italian iced coffee.
Ina has all the tricks for French cooking at home, with secrets to a show-stopping summer filet of beef with Béarnaise mayonnaise, endive, orange and roquefort salad; prune armagnac clafouti; baked brie and cooked goat cheese and a warm vacherin.
Ina transforms ordinary vegetables into extraordinary dishes; cauliflower toasts, baked spinach and zucchini and then an eggplant steps into the limelight in wonderful spiced lamb-stuffed eggplants that are classy enough for company.
Ina unlocks her liquor store secrets and easy techniques that take red wine-braised short ribs, fennel soup gratin and an awesome fresh apple spice cake; mimosas, kir and raspberry royale cocktails and mixes up a stunning champagne VSOP.
It's all about oranges, the magic factor in some of Ina's recipes; unleashing the flavor in amazing roast duck breast with dried cherries and port and making dainty orange French lace cookies; wild rice salad; fig and goat cheese bruschettas.
Ina shares her secrets of mixing fancy and casual fare; a potato and celery root puree with truffle butter and seared scallops; a roast filet of beef with mustard mayo horseradish and baked potatoes with whipped feta; a raspberry and cream sgroppino.
Ina Garten shares tips on pulling off the ultimate make-ahead, low-stress Thanksgiving feast; make-ahead turkey; make-ahead turkey gravy with onions and sage; leek and artichoke bread pudding; sweet potato puree; peas and pancetta.
Ina Garten sets her sights on beef and shares her tips for preparing it like a pro; steak; filet mignon with mustard and mushrooms; individual meat loaves; roast beef hash with eggs; filet of beef carpaccio.
Ina Garten shares her recipe for pulling off the perfect cocktail party; her spread includes roasted shrimp cocktail Louis, no-cook herbed fromage blanc, lamb sausage in puff pastry, zucchini and gruyere frittata squares, and classic daiquiri.
Ina reveals tricks for getting an English Rib Roast right every time; her sides include Orange Braised Carrots and Parsnips, Roasted Broccoli with Panko Gremolata, make-ahead Mashed Potatoes with Goat Cheese and Shaved Brussels Sprouts with Pancetta.
Ina hosts a "Mary Poppins" reunion, sharing cooking secrets and making a British-style Sunday lunch for friends from the new movie; she shows Emily Blunt her foolproof Roasted Capon recipe; Emily shows her how to make her Perfect Roast Potatoes.
No-fuss, make-ahead breakfast items include raspberry baked French toast, mini Italian frittatas, blueberry bran muffins, and orange marmalade butter; Ina lays out an impressive breakfast smoked salmon platter with a pitcher of Virgin Marys.
Filling meals with absolutely no side dishes required include lamb shanks and orzo, a one-pot meal worthy of any dinner party; Ina reveals the trick to foolproof dough for smoked salmon pizzas and makes roast chicken Cobb salad.
Crispy lemon Parmesan chicken; orecchiette with broccoli rabe and sausage; Parmesan chive smashed potatoes; celery and Parmesan salad.
Sparkling white wine adds zing to moscato poached fruit; bourbon honey cake; Armagnac brandy adds magic to plum clafoutis; Campari and orange granita; chef Jean-Georges Vongerichten shows how to make chocolate rum pudding with candied violets.
Ina's easy Coquilles Saint Jacques is a typical French bistro take on scallops; a classic French cheese board includes herbed goat cheese and a toasted baguette; green salad with French vinaigrette; raspberry tart; French 75 cocktail.
Ina combines coffee chipotle chili powder and red pepper flakes for a spicy dry rub on grilled New York strip steaks; iceberg salad with creamy blue cheese; buttermilk is used for foolproof fried chicken; peanut butter and fudge ice cream sandwiches.
Eggs all the way; featuring both soft boiled and in the dressing of a Caesar salad; whipping egg whites to perfection for a pavlova fruit tart; making eggs Benedict with an easy hollandaise sauce.
Ina spills the beans on how to roast vegetables like a pro.
Ina throws an Italian-themed birthday dinner with a big surprise for Jeffrey; she prepares bruschetta with sauteed chard and aperol spritzers, roasted Italian meatballs and an arugula, radicchio and parmesan salad.
Ina Garten throws a Barefoot breakfast bash for her friends, Devon Fredericks and Eli Zabar; potato pancetta frittata; overnight Belgian waffles; smoked salmon platter with scallion and dill cream cheese; fresh fruit platter.
Ina cooks dishes that remind her of her childhood, newlywed days and more.
Ina's seafood spread includes Fresh Crab and Pea Risotto and Lobster BLTs.
Ina's baking session includes a fluffy Apple Cinnamon Dutch Baby.
Raspberry muffins and coffee; South Fork Kitchen to cook with chef Joe Isidori; soup dinner.
Chili tortilla chips; slow roasted filet of beef with basil parmesan mayonnaise; roasted balsamic Brussels sprouts; truffled mashed potatoes.
Salmon and guacamole sandwiches; salted caramel brownies; balsamic roasted beet salad.
Ina Garten gives traditional Thanksgiving dinner dishes a modern twist. She trades the big bird for Tuscan Turkey Roulade and adds Chipotle Smashed Sweet Potatoes and Pumpkin Flan with Maple Caramel.
Ina Garten is sharing recipes and pro tips for putting together a gorgeous seasonal brunch. She starts with Shakshuka with Feta, bakes a batch of Morning Glory Muffins and toasts the holidays with a Spicy Bloody Mary.
Ina cooks with her favorite herbs and shares tips for boosting flavor.
Ina shares recipes that use her favorite good ingredients.
Ina makes Thanksgiving easy by sharing pro tips for pulling off the ultimate make-ahead feast that includes Perfect Roast Turkey, gravy and a variety of fabulous sides.
Three canapés; Salmon tartare; sopresatta with cheese in puff pastry; chipotle and rosemary nuts.
It's all about chicken as Ina Garten shares her kitchen tips and professional strategies for Roasted Chicken with Radishes, from trussing the bird to carving it. Then, there's a delicious twist on a classic with Chicken and Spinach Waldorf Salad, featuring juicy roasted chicken breasts. Finally, the volume is turned right up on Truffled Chicken Liver Mousse.
Ina Garten's cutting straight to sweet with delicious make-ahead and very professional fruit desserts. There's a twist on a classic with Apple Pie Bars. Then, pure comfort meets wow factor in Chocolate Banana Cream Pie. Easy and elegant Stewed Rhubarb and Red Berries make a perfect summer dessert, with ideas for amping things up with fruit liqueurs. Finally, there's a Sparkling Grapefruit Granita with pink fizz that's guaranteed to impress.
Ina Garten shares professional tips for chocolate, starting with an off-the-scale delicious Chocolate Ganache Cake, complete with a chevron frosting tutorial. Then, Chocolate Creme Brulee is taken to dazzling new dessert heights and Ina shows her tricks to tempering chocolate for Peanut Rocky Road Bark. Beyond-decadent Frozen Hot Chocolate completes the line-up.
Scalloped tomatoes; Cape Cod chopped salad; zucchini pancakes.
Ina throws a celebratory meal for her friend's new accomplishment at Yale.
To save his mining future, Rick Ness reunites his crew for a new mission.
Ina shakes it up for a Friday dinner with Skillet-Roasted Lemon Chicken.
Ina teaches Dinner Party 101 to her great friend, actress Debra Monk.
Ina makes Spicy Hermit Bars and Tomato Carpaccio for her friend's visit.
It's all about brunch, baking and cocktails for Ina and her friends.
Baking and blooms are on the menu as Ina shares the secrets of pie making with her friend Michael in exchange for some floristry magic.
Ina makes fennel-and-garlic shrimp for lunch and learns a secret recipe for country bread, which she uses when preparing a Provençal tomato gratin.
Ina shares fantastic surf and turf grilling recipes with her friend, perfumer Antonia. Included: gazpacho with goat's cheese croutons; mustard-marinated flank steak; and Sicilian grilled swordfish.
"Ina shares her favorite cheese recipes. Included: a spinach-and-cheddar soufflé; the ultimate grilled cheese; speedy cheese canapés; a dish called ""straw and hay"" pasta; baked Brie and baked Fontina."
Ina's favorite desserts are featured, including make-ahead frozen mocha mousse; shortcut French apple galettes; easy balsamic strawberries; fruit salad with limoncello; and her recipe for eton mess served with skillet brownies.
Ina prepares a romantic spread to celebrate her wedding anniversary with Jeffrey. Includes creamy cheddar grits; crispy mustard chicken; chocolate peanut butter globs; crispy roasted kale; and more.
Ina is setting sail down the Hudson River to celebrate a friend's birthday. They're providing the boat and she's bringing fantastic portable food, like hot smoked salmon, fresh dill sauce and carrot cake with ginger mascarpone frosting.
Chef Bobby Flay joins Ina Garten in the kitchen to cook up a memorable Thanksgiving dinner consisting of smoked turkey, 11-layer potato gratin, heartland chopped salad, orange honey-glazed carrots, bread pudding, and a lemon ginger molasses cake.
Ina Garten and her husband Jeffrey kick off the holiday season with a festive getaway in the Berkshires with friends.
It's all about learning from New York's food greats as Ina takes a Smoked Salmon and Bagel masterclass at a Jewish store, a steak lesson from a legendary butcher and gets the scoop on an amazing coffee from a roaster in Queens.
Ina Garten makes a Southern-style breakfast of Carolina Grits with Country Ham and Red Eye Gravy at Seersucker Restaurant. At Bien Cuit Bakery, she bakes perfect baguettes, then a cheese and ham experience at Stinky's Cheese Shop.
Ina visits some New York hot spots. Included: She makes a sandwich at the Meatball Shop; eats fondue at Café Select; and arranges flowers at the All Good Things market. Also: At home, cinnamon-baked donuts and coffee are prepared.
Ina's in Brooklyn checking out new twists on classics including chopped liver at Mile End Deli and bratwurst at Prime Meats Restaurant. She buys Cheese Cakes at the Smorgasburg market and then makes French Flageolet Beans at home.
Ina Garten's cooking at two fabulous restaurants, learning the secret to Oyster Pan Roast and Uni Butter Crostini at John Dory Oyster Bar and the famous Million Dollar Chicken at The Standard Grill.
Ina meets Tyler Florence at a local farm before they head to the kitchen.
Ina fires up the grill for the ultimate guide to grilling.
Michael Symon joins Ina in the kitchen to cook up some Greek dishes.
Ina shares her favorite recipes for chocolate desserts. Included: chocolate cupcakes with peanut-butter frosting; gelato; chocolate-orange fondue; white-chocolate truffles; white-chocolate bark; and a mocha-chocolate icebox cake.
Ina and Jeffrey tour California. Included: chicken with wild mushrooms served with a green salad dressed with Napa vinaigrette. Also: baked goat cheese at Robert Sinskey Vineyards; and Jeffrey's recipe for grilled pork chops with a green-bean gremolata.
Ina serves an alfresco lunch of roasted asparagus and prosciutto with hollandaise sauce; and then, Tyler Florence shows her how to cook a porterhouse steak. Later, she shops in San Francisco for the ingredients she needs for a sunset picnic with her husband, Jeffrey.
After making Tomato Crostini and Whipped Feta for lunch, Ina Garten learns how to make Thomas Keller's Buttermilk Fried Chicken. Then, Ina has to choose between mixologist Jon Gasparini's Napa Spritz and Basil Gimlet.
Ina's dinner menu includes Israeli couscous; tuna salad; and raspberry-crumble bars. Later, she visits chef Michael Chiarello, who cooks chicken a la vendemmia with grapes picked from his own vineyard.
Ina makes a lobster salad with lemon mayonnaise; and learns a recipe for chocolate torte during a visit to Auberge du Soleil in Rutherford, Cal. Meanwhile, Jeffrey tastes Spanish pea soup with crispy ham; and later joins Ina for Viennese iced coffee.
Ina Garten cooks for a crowd when she hosts a cookout for the East Hampton Volunteer Ambulance Association.
Ina is demystifying the classics, offering tips and techniques to get French flavor fast. She shares ideas for French table settings and takes a trip to meet French Chef Guy Reuge to get the scoop on French pate.
Ina is pushing the fruit boundaries by shaking up the classics, getting the scoop on fruit desserts from local Chef Laura Donnelly and finding interesting new ways to cook with fruit.
Ina shares restaurant inspired dishes.
Whether it's a main course, starter, salad or side, Ina shares her best vegetable ideas for every day of the week.Then she gets the vegetable low-down from farmers at Amber Waves, a fantastic farming local cooperative.
Ina teams up with cookbook writer and caterer Julia Turshen and chefs Kevin Penner and Cedric Vongerichten to share recipes that professional cooks make at home when they're off the clock.
Ina and her husband, Jeffrey, take a culinary tour of Brooklyn.
Panko-crusted salmon, warm French lentils, chicken-noodle soup and an American cheese board are on the menu.
After a practice fire drill, Ina pitches in back at the station and serves local firefighters a delicious dinner of Beef Barley Soup, sloppy joes and Pecan Caramel Sundaes.
Ina and her friends plan a Mediterranean-theme potluck party.
Prepared: tarragon potato salad; homemade blue-cheese dressing; vegetable coleslaw; guacamole.
Ina surprises Jeffrey with a birthday get-together at a historic East Hampton location. On the menu for this celebration is a Greek Platter, Hummus, Spinach Pie, Orange Pound Cake with Orange Cream and a Raspberry Orange Trifle.
A brunch menu, featuring baked blintzes with blueberry sauce; apricot butter; roasted-hazelnut granola; and a fruit platter.
Banana cake and blueberry muffins are made.
Ina makes a delicious nursery food menu and an incredible setting to celebrate the arrival of her friend's newborn son. There's Truffle Popcorn, Spicy Turkey Meatballs, Strawberry Rhubarb Crisp and S'mores around the fire pit.
Roasted shrimp with feta, summery garden pasta and homemade salted-caramel ice cream are served.
Honey white bread is made. Also prepared: open tuna-and-hummus sandwiches; mussels with basil breadcrumbs.
An Italian meal, featuring pasta Bolognese; Tuscan roasted sausage and grapes; and Parmesan crisps.
Vanilla-honey pound cake is made. Also: homemade vanilla extract; raspberry vodka; garlic-and-lemon oil.
Ina Garten prepares a meal inspired by restaurants in Paris. On the menu: French country omelets; veal chops with Roquefort butter; potato-basil puree.
Quick meals are made. Included: roasted salmon with green herbs; chicken with shallots; roasted tomatoes; sautéed sugar-snap peas and blanched haricots verts with herbed butter.
Ina's turning up the volume on burger-joint classics.
Ina shares her favorite candy recipes perfect for gifting, including pillowy Marshmallows and White Chocolate Bark, and Winter Squash Soup.
Cooking with herbs. Recipes include Greek lamb with yogurt-mint sauce; oregano, feta and tomato salad; and tomato salad with fresh tarragon.
Ina Garten makes an entire meal using only local ingredients found in the Hamptons. On the menu: eggplant caponata; roasted sea bass in a Caesar-inspired sauce; and fresh peach cake.
Lunch: chilled cucumber soup, pasta salad with shrimp and lobster, and Eton mess desserts.
Ina is cooking up a delicious steak dinner for Jeffrey with a twist.
Ina updates classic recipes, including meat loaf; smoked-salmon deviled eggs; and mocha-chocolate icebox cake.
Ina is sharing her secrets and know-how on how to get professional results at home. There's classic Lemon Chicken Breasts, a Baked Fontina and a delicious Sticky Toffee Date Cake made by local Chef Laura Donnelly.
Italian dishes are made. Included: tomatoes roasted with pesto and Parmesan.
Ina's friend has recently opened a new floral shop, and to celebrate Ina is making tea-time treats for customers.
Ina prepares a nostalgic meal for Jeffrey's birthday.
Ina makes the perfect Tex-Mex meal with friend Devon Fredericks.
Ina reveals the secrets of cooking with wine and gets the low down on cheese and wine pairings from her friend and wine expert Martine Warner.
Ina is traveling the globe and sharing her International pasta recipes.
Ina goes back to basics on cooking with rice and has incredible recipes for sweet and savory rice dishes, from a jambalaya master class from her friend Amelia Durand to a classic rice pudding.
Ina tackles tricky egg recipes, including soufflés, omelets and hollandaise sauce.
French dishes are made for a dinner party, including slow-cooked lamb and Provençal French beans.
Featured: easy recipes for Moroccan chicken tajine; preserved lemons; meat loaf; roasted asparagus; roasted butternut squash; and roasted tomatoes.
Ina goes chocolate all the way and shares her most fantastic recipes.
Ina Garten explores the local food scene in London. Inspired by her travels, she returns home to East Hampton, N.Y., and prepares holiday meals with a British twist.
Ina gives brown-bagging a Barefoot makeover with flavor-rich portable food.
Italian meatball hamburgers are served, along with cucumber salad, confetti corn and chocolate cake with ice-cream custard and raspberries.
Cooking with herbs. Included: chive risotto cakes; pasta in pecorino; cream-of-tomato soup.
A Greek feast, featuring grilled-lamb kabobs, tzatziki and a honey-and-yogurt platter with mixed berries.
Ina helps her friends impress their colleagues with a tasty weeknight meal.
Breakfast hot dogs; scrambled eggs with goat cheese; grilled-tomato kabobs; corn muffins; hash browns; blood-orange mimosas.
Sweet-and-savory desserts are made.
Ina goes back to basics on recipes that work for kids and adults.
Thanksgiving dishes are prepared, including truffle-butter turkey; sausage-stuffed mushrooms; roasted Brussels sprouts; and turkey hash browns.
Ina creates a menu for a student-entertaining blog site featuring Chicken With Goat Cheese and Sun-Dried Tomato.
Prepared: butternut squash with curry condiments; lemon pasta with roasted shrimp; maple-oatmeal scones.
Ina goes back to basics on chicken with simple recipes delicious shortcuts.
From Grilled Indonesian Swordfish packed with flavor to a BBQ skirt steak recipe from Executive Chef Joe Realmuto, Ina's going back to basics on grilling.
Baked goods are made, including double-chocolate-almond cookies; Irish soda bread; and savory palmiers.
Executive Chef Joe Realmuto shares some of his famous Italian recipes.
Greek pastitsio, served with arugula-watermelon-and-feta salad.
On the menu: capellini with tomatoes and basil; smoked-salmon sandwiches; and oatmeal cookies with raisins and pecans.
Ina goes back to basics on Thanksgiving potluck parties.
Ina puts her own spin on steak-house classics. Recipes include filet mignon with Roquefort-and-chive sauce; sautéed wild mushrooms; cornmeal-fried onion rings.
Bay-scallop gratin, white-chocolate bark and fleur de sel caramels complete a dinner-party menu.
Chicken bouillabaisse with rouille; roasted chicken; chicken stock.
Ina experiments with new and inventive ways to use the grill.
Ina Garten goes back to basics on Thanksgiving food. She reveals her foolproof countdown to an amazing festive menu that includes herb roasted turkey breast.
Barefoot meets the silver screen in a Hollywood culinary and cooking adventure. Ina cooks with Jennifer Garner on her birthday, spends time with friends Wendy and Carnie Wilson and takes a master class with Chef Wolfgang Puck.
Scrambled eggs and buttermilk-cheddar biscuits with strawberry jam are served for breakfast.
A variety of appetizers are made for a cocktail party. Included: olives and marcona almonds; roasted shrimp cocktail; salami with hothouse cucumbers; blue-cheese crackers with walnuts; ham-and-cheese puff pastries.
It's all about Americans in Paris as Ina Garten hits the French capital, visiting some of the city's finest restaurants helmed by American chefs.
Ina's potluck party is a successful strategy for easy entertaining.
Tomato-and-goat-cheese tart; coeur a la crème; baked Brie; roasted pears with blue cheese.
Featured recipes include mustard-chicken salad; roasted-vegetable soup; and easy sticky buns.
Lobster pot pie, vinaigrette salad and chocolate gelato are on the menu.
Pot roast and baked potatoes with yogurt-and-sour-cream dressing are served.
Recipes include Caprese salad with roasted tomatoes; beef truffled sandwiches; meringues Chantilly with roasted berries.
Preparing French bistro favorites, including roasted-butternut-squash salad with warm cider vinaigrette and an apple tart.
Ina Garten makes risotto primavera, caramel-pecan sundaes and shortbread cookies.
Chicken-salad sandwiches, Danish pastries and ganache cupcakes are made.
Mustard-roasted fish is made, along with dill fingerling potatoes, Parmesan roasted broccoli, and honey-vanilla fromage.
Truffle mac and cheese, fresh lemon mousse and cinnamon-honey butter are made.
Updating comfort-food classics, including roasted-potato-and-leek soup, herb garlic bread and bagels with smoked-salmon-and-whitefish salad.
Ina Garten packs her picnic basket with roasted-shrimp salad, pitas stuffed with tabbouleh and feta, and ginger cookies.
The host heads to the beach for a barbecue. On the menu: grilled clams with basil breadcrumbs; burgers with caramelized onions; s'mores.