I'm Ina Garten. I love to invite interesting people to my house for good food, great conversation, and lots of fun.

My friend, the incredible journalist and podcaster, Michael Barbaro, from The Daily, is joining me for a wonderful day at the barn.

I'm welcoming him with spicy hermit bars, with ginger and molasses, their flavors he loves. And he's sharing

stories of his amazing life in journalism. I was thrust in front of a microphone in the only space

that the New York Times was willing to give, which was a utility closet on the 16th floor.

Then he's making his signature old-fashioned cocktail. Yum. And I'm showing him my

updated chicken Marbea that's perfect for easy entertaining. You're the perfect guest. I am.

You are. I met my friend Michael Bobaro about a year ago. He came to the barn to record an episode of The Daily about Thanksgiving.

We had such a good time together.

I understand he likes ginger and molasses, and I thought, I'm going to make him my spicy hermit bars.

I can love them.

So I've got butter and sugar in the mixer.

I'm just going to add one egg.

It needs to be room temperature. Okay, next I'm

going to add molasses about a quarter of a cup. Herri bars are kind of like ginger cookies,

but in a bar shape. And I finish them with a rum glaze, which is so good. Okay, next to the dry

ingredients. I'm going to combine them and add them to the mixer. So first I'll put two cups plus two tablespoons of all-purpose flour in a sieve along with two teaspoons of baking soda.

Then to amp up the flavor, two teaspoons of ground ginger, one and a half teaspoons of ground cinnamon,

and the last spice, one and a half teaspoons of ground cloves.

Finally, I'll add half a teaspoon of kosher salt.

This just makes sure there are no lumps in the mixture.

Next, I'll turn the mixer on low and slowly add the dry ingredients to the butter, sugar, and molasses,

...