Barefoot Contessa Foolproof: Recipes You Can Trust by Ina Garten

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  • Duke's cosmopolitan
    • Categories: Cocktails / drinks (with alcohol); Cooking ahead
    • Ingredients: lemons; Cointreau; cranberry juice cocktail; vodka
  • Mustard and Gruyère batons
    • Categories: Pies, tarts & pastries; Quick / easy; Canapés / hors d'oeuvre; Cooking ahead; French; Vegetarian
    • Ingredients: frozen puff pastry; Dijon mustard; Gruyère cheese; Parmesan cheese; Maldon salt
  • Caramelized bacon
    • Categories: Canapés / hors d'oeuvre; Cooking ahead
    • Ingredients: pecans; ground cayenne pepper; maple syrup; applewood smoked bacon
  • Sidecars with dried cherries
    • Categories: Cocktails / drinks (with alcohol)
    • Ingredients: lemons; dried cherries; Cognac; Grand Marnier
    • Categories: Pies, tarts & pastries; Canapés / hors d'oeuvre; Cooking ahead; Entertaining & parties
    • Ingredients: butter; scallions; curry powder; lump crabmeat; parsley; limes; phyllo pastry; breadcrumbs; Maldon salt
    • Categories: Cookies, biscuits & crackers; Canapés / hors d'oeuvre; Cooking ahead; Entertaining & parties; Vegetarian
    • Ingredients: all-purpose flour; butter; sharp white cheddar cheese; jalapeño chiles; ground chipotle chiles; fleur de sel
  • Rossinis
    • Categories: Cocktails / drinks (with alcohol); Italian
    • Ingredients: strawberries; sugar; Grand Marnier; Prosecco wine; oranges
  • Parmesan crisps (Frico)
    • Categories: Quick / easy; Canapés / hors d'oeuvre; Cooking ahead; Italian; Vegetarian
    • Ingredients: Parmigiano Reggiano cheese; thyme
  • Tuscan mashed chickpeas
    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Cooking ahead; Italian
    • Ingredients: canned chickpeas; chicken stock; tomatoes; Parmesan cheese; parsley
  • Chili tortilla chips
    • Categories: Canapés / hors d'oeuvre; Entertaining & parties; Mexican; Vegan; Vegetarian
    • Ingredients: peanut oil; corn tortillas; ground chipotle chiles; chile powder; ground cumin
  • Thyme-roasted Marcona almonds
    • Categories: Canapés / hors d'oeuvre; Entertaining & parties; Thanksgiving; Vegan; Vegetarian
    • Ingredients: Marcona almonds; thyme; fleur de sel
  • Winter minestrone and garlic bruschetta
    • Categories: Soups; Cooking ahead; Winter; Italian
    • Ingredients: pancetta; yellow onions; carrots; celery; butternut squash; garlic; thyme; canned tomatoes; chicken stock; bay leaves; cannellini beans; tubetti pasta; baby spinach; dry white wine; basil pesto; baguette bread
    • Categories: Italian; Vegan; Vegetarian
    • Ingredients: baguette bread; garlic
  • Easy tomato soup and grilled cheese croutons
    • Categories: Quick / easy; Soups; Cooking ahead
    • Ingredients: yellow onions; chicken stock; canned tomatoes; saffron; orzo pasta; heavy cream; country bread; Gruyère cheese
  • Grilled cheese croutons
    • Categories: Sandwiches & burgers; Cooking ahead; Vegetarian
    • Ingredients: country bread; Gruyère cheese
  • Spanish pea soup with crispy ham
    • Categories: Quick / easy; Soups; Cooking ahead; Spanish
    • Ingredients: shallots; chicken stock; frozen peas; serrano ham
  • Homemade chicken stock
    • Categories: Quick / easy; Stocks; Cooking ahead
    • Ingredients: whole chicken; yellow onions; carrots; celery; parsley; thyme; dill; garlic; black peppercorns
  • Easy gazpacho and goat cheese croutons
    • Categories: Soups; Quick / easy; Summer; Spanish; Vegetarian
    • Ingredients: canned tomatoes; scallions; cucumbers; red onions; garlic; celery salt; dried red pepper flakes; tomato paste; tomato juice; baguette bread; Montrachet cheese
  • Tomato crostini with whipped feta
    • Categories: Appetizers / starters; Cooking ahead; Entertaining & parties; Italian; Vegetarian
    • Ingredients: feta cheese; cream cheese; shallots; heirloom tomatoes; basil; baguette bread; pine nuts
  • Endive, orange and Roquefort salad
    • Categories: Salads; Breakfast / brunch; Side dish; Winter; Vegetarian
    • Ingredients: oranges; Belgian endive; walnuts; Roquefort cheese; red-skinned apples; baby arugula
  • Mussels with saffron mayonnaise
    • Categories: Dips, spreads & salsas; Appetizers / starters; French
    • Ingredients: saffron; mayonnaise; lemons; fleur de sel; mussels; dry white wine
    • Categories: Appetizers / starters; Cooking ahead; Summer; French
    • Ingredients: pancetta; yellow onions; carrots; frozen artichoke hearts; lemons; Pernod; sun-dried tomatoes in oil; picholine olives; basil
  • Fig and fennel caponata
    • Categories: Dips, spreads & salsas; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: red onions; fennel; sherry vinegar; Calmyrna figs; capers; cerignola olives; oranges; parsley; canned tomatoes
  • Easy tzatziki with feta
    • Categories: Dips, spreads & salsas; Quick / easy; Cooking ahead; Greek; Vegetarian
    • Ingredients: Greek yogurt; cucumbers; sour cream; dill; feta cheese
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Notes about this book

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Notes about Recipes in this book

  • Accidental turkey

    • jaelsne on November 29, 2013

      This recipe is indeed foolproof. The turkey was moist and delicious. It was one of the best turkeys I have ever made! The recipe is a keeper.

    • jaelsne on December 01, 2017

      I realize that I first added a note for this recipe in 2013. Still relying on it for my Thanksgiving turkey in 2017. All of the birds have been delicious.

    • anya_sf on February 03, 2019

      This is Ina's best turkey recipe. I salted it 2 days ahead. Roasted 45 minutes @ 450 (kitchen got very smoky), then 1.5 hrs @ 325, roasted on a rack in a roasting pan. (My turkey weighed 13.5 lbs.) Really easy method and super tasty. Everyone raved. Turkey was nicely browned and very juicy. Drippings were good in gravy.

  • Salmon and melting cherry tomatoes

    • vickster on August 06, 2018

      Simple and delicious way to cook salmon. The tomatoes and onions melt into a wonderful sauce. Definitely company-worthy!

    • lorloff on July 04, 2019

      I agree a delicious sauce. We made it with ivory Alaskan king salmon and it was superb. I used 50 year aged balsamic vinegar because the recipe called for good balsamic. I thought might be too strong but it was perfect

    • Lepa on December 04, 2019

      Wow, this sauce is so delicious! Even my young sometimes salmon-skeptical kids loved it. We ate this with Ina's mashed potatoes and it was the best dinner we've had in ages. Pure comfort food.

    • averythingcooks on June 28, 2021

      I came here just for the "melting tomatoes" to serve with some crispy air fryer pork chops. I used a mix of red & yellow grape tomatoes and we both agreed - delicious! I scaled it back to 1/2 for the 2 of us but really should have made more .....we would have finished if off easily.

    • anya_sf on September 16, 2018

      Delicious! Depending on the size and shape of your salmon fillets, they may actually get completely cooked through, so check them early if you want them less done. The topping is also good with mint instead of basil. It would taste great with other fish, chicken, or vegetables as well.

    • Ezair92 on February 11, 2021

      Agree with everyone else. The sauce was delicious. I also liked making my salmon this way. New technique for me. My guests really liked it

  • Penne alla vecchia bettola

    • Mrs. L on May 17, 2020

      Loved this. Sauce thick but that’s okay. Add cooked sausages to leftovers.

    • anya_sf on February 03, 2019

      I only had 2/3 cup vodka, but otherwise followed the recipe exactly. I don't think the amount of vodka made a big difference. There was enough sauce for at least one pound of pasta. Sauce was very thick and rich. Good, but to me not worth the time or calories.

    • KristenS on August 31, 2020

      The smell of the roasted tomatoes from the oven was amazing. I plan to make the sauce and use in a lasagna. The dish was delicious, plenty for a whole pound of pasta. Added grilled sausage. Will make again.

    • ginger2212 on February 09, 2022

      This is outstanding! I love adding leftover shredded chicken too and top with basil, rather than oregano.

    • Thegirlwho on September 26, 2022

      Delicious but high calorie. I mix in frozen peas for color and to feel a little more healthy.

  • Balsamic-roasted Brussels sprouts

    • lorloff on October 11, 2020

      This was really delicious. I did not have enough pancetta so added prosciutto instead. It worked well but next time I will just use three ounces of pancetta which will be enough. Great dish, used balsamic reduction which worked perfectly. Will definitely make again. Highly recommended. My husband ate a good part of it when it came out of the oven before I could get it to the table.

    • bwehner on December 25, 2012

      Agreed. This is excellent & easy. Adjust cooking time depending on the size of your Brussels sprouts.

    • MKinLA on December 12, 2012

      This recipe is quintessential Ina: low on effort and ingredients but big on taste. Trader Joe's sells diced pancetta in a 4 oz package, so you don't even have to worry about prepping it. However, I increase the oven temp to 425 instead of 400, and I cook up the pancetta for a few minutes in a pan before throwing it in so it ends up being extra crisp and crunchy - a great salty contrast to the soft, sweet Brussels sprouts (made all the sweeter by the balsamic). This is a fall staple in my house now.

    • KarinaFrancis on July 04, 2019

      This was a great weeknight side with some pork chops. Not a lot of effort for big reward and big flavour, will make again!

    • Rachaelsb on June 12, 2020

      So easy but such big flavors. Even my husband enjoyed and he's not a Brussels sprouts guy.

    • Lepa on November 08, 2020

      I could eat a whole pan of these. It's so easy and delicious. Nothing to add here but praise.

    • anya_sf on February 03, 2019

      Great! I used pre-chopped pancetta and a balsamic reduction, which was perfect. Did not need quite so much oil.

    • LifeofPie on March 11, 2023

      This was quick and easy but I felt that it needed a little more sweetness. I added a little honey upon serving and that improved it. I think adding some sweetness before roasting would be better.

  • Marinated artichoke hearts (Artichokes barigoule)

    • Aggie92 on June 18, 2015

      Two snaps up! If you love artichokes, you will adore this dish. I made a few changes, 2 out of necessity and 3 for personal preference. My frozen artichoke hearts came in 12 oz bags, so I used 2 (even though Ina calls for three 9 oz packages). I made up for the slight loss of bulk with a couple of extra carrots. Ina also calls for Picholine or other green olives. The olive bar at my local grocery had very few olives to choose from so I used a black & green mix. Since I do not like the bitter quality of cooked lemons, I just used the juice and zested rind in the marinade. Also omitted the pancetta and as usual with Ina's recipes I cut the amount of salt in half. If you are on the fence about the anise flavor of the Pernod, don't let it's inclusion put you off. The licorice flavor is very subtle. A sprinkle of crushed red pepper is also a tasty addition.

    • ianapoli on June 28, 2015

      Dec 31, 2012 Made for Empty Nesters' New Year's Eve party. No one ate it. I'm not crazy about artichokes so hard for me to judge.

    • anya_sf on February 02, 2019

      Made one day ahead. Used less olive oil, but more sun-dried tomato oil. I forgot to add the olives, basil, lemon juice, and salt, but still thought it was great. I expected a sharper flavor, but it was richer and more mellow than I expected (maybe because I forgot the lemon juice). No extra salt was needed, but next time I'll remember the olives, basil, and lemon juice.

  • Orange-braised carrots and parsnips

    • juliejean1 on March 07, 2014

      Nothing special. I felt that adding the additional orange juice after cooking was too much.

    • julesamomof2 on February 06, 2023

      I made this recipe to go alongside the chicken with wild mushrooms from the same book and thought it was a nice contrast. I made this on the stovetop which took less time overall. I also didn't add the orange juice at the end as I didn't need the liquid and it was already plenty citrusy. Overall good, but not rushing to make again.

    • anya_sf on February 03, 2019

      Surprisingly great. After 1.5 hours, the parsnips were a bit mushy, but still tasted good. The carrots were fine. Maybe could reduce the time to 1 hour, especially if cooking ahead and reheating (which I did). I reduced the salt to 1 tsp.

  • Crispy roasted kale

    • Kfaber on February 13, 2014

      Had a great crispy texture but next time I'd add much less oil and salt

    • ianapoli on July 04, 2015

      agree - too much salt. 12/12

    • anya_sf on February 03, 2019

      2 bunches was a lot of kale. I had to dry it and toss it in 2 batches. Barely fit on 3 sheet pans. Roasted about 20 minutes. Very good, but salty (in a good, French fry way). Did not need fleur de sel at the end. While tasty, I don't know if I'd make it again. Difficult to serve. I put it in a big bowl and we ate with our fingers. One of the few times my family has been willing to eat kale though.

  • Crab strudels

    • Kfaber on December 25, 2015

      Good crab appetizer - the phyllo was a nice touch

    • anya_sf on February 02, 2019

      I assembled them 2 days ahead and froze them. Baked them an extra 5 minutes. Only needed 8 Tbsp butter. Used canned crab, which worked OK since the seasonings were fairly strong. The strudels were time-consuming to make, but not hard. Definitely nice that they can be made ahead. They were tasty, but would be messy as a finger food.

  • Crispy mustard-roasted chicken

    • Kfaber on February 13, 2014

      Delicious chicken recipe! And very easy to make.

    • SpatulaCity on March 21, 2023

      Used boneless, skinless chicken breasts and it was still great! The mustard is subtle and the crispy, garlicky panko crust delicious. (I doubled the garlic and yum! Worked for us) Would make again. Served with the green beans and gemolata recipe in this book.

    • anya_sf on February 03, 2019

      I used 2.5 lb chicken parts and half the panko mixture, which was plenty. Coated the chicken ahead of time. Used dried thyme. The chicken needed about 10 extra minutes in the oven. The chicken was moist and delicious, great flavor.

  • Seared scallops and potato celery root purée

    • Kfaber on January 09, 2014

      Very tasty dish, although purée was a little on the heavy side

    • ksg518 on September 19, 2016

      Even though I realized from the ingredient list that this would be a very rich puree, I still was surprised by how little I could eat. If I make this again, I'll only make a half or even third recipe of the puree.

    • anya_sf on February 03, 2019

      My scallops were smaller so I used more. The potatoes were very decadent - probably could substitute half-and-half or milk for some of the cream. Basil oil is optional but adds a nice flavor.

    • Lucylew on October 26, 2019

      Such an easy, delicious dinner. The most difficult part is peeling the celery root! I used about about 3/4 a cup of half and half and a stick of butter for the puree. Delicious, restaurant quality dinner.

  • Parmesan fennel gratin

    • lindaharrower on March 10, 2021

      This was delicious, but was a tad too salty. Would recommend halving the salt (as is often the case with Ina).

    • anya_sf on February 03, 2019

      I sliced the fennel thinner and microwaved it for 5 minutes to reduce the overall cooking time (20 minutes before adding crumbs). Topping was very tasty. Overall quite good.

  • Straw and hay with Gorgonzola (Paglia e fieno)

    • ianapoli on August 16, 2015

      made 8/15. excellent results. Used half and half instead of full cream and it was fine - and a lot less fat.

    • averythingcooks on December 21, 2021

      Oh boy - this is certainly a treat. The sauce was (predictably!) rich & full of flavour and I served it over homemade pasta with a green salad on the side. I wish I'd remembered anya_sf's tip about adding broccoli to the sauce - perfect use for the last bits in the fridge. I cut this to 2/3rds and it easily fed 2 of us with enough leftover for 1 lucky person's lunch today.

    • anya_sf on April 15, 2022

      This time I sauteed some mushrooms along with the onion - so good! Half the sauce was enough for 7-8 oz pasta. Again, I also added broccoli.

    • anya_sf on February 03, 2019

      De Cecco egg fettuccine worked well. Sauce was extremely rich, but so good. I think the cream could be reduced to one cup and the salt cut in half. Could probably reduce the prosciutto too, although it was yummy. I served steamed broccoli on the side (or you could add it to the pasta) to balance the richness.

  • Chocolate chunk blondies

    • ianapoli on July 04, 2015

      these disappeared in a hurry! 6/14

    • authoress777 on January 20, 2022

      great got-to recipe

    • anya_sf on February 03, 2019

      Taste as good as they look. Insanely rich due to so much chocolate. We cut them into much smaller pieces.

  • Foolproof ribs with barbecue sauce

    • ianapoli on June 28, 2015

      excellent recipe, but used Bone Sucking Sauce instead of made from scratch. Method is what I like - roast it first! May 2015

    • anya_sf on February 03, 2019

      I cooked one 3-lb rack of St Louis ribs and used 1 bottle of Tahoe House chipotle BBQ sauce. Method worked well except I should have grilled at a lower temperature (medium-low on gas grill). The bottom of the ribs totally charred after 3 minutes. Watch the ribs closely.

  • Fennel and garlic shrimp

    • ianapoli on July 04, 2015

      I'm not much of a fennel eater, but this was quite good. 7/15

    • anya_sf on February 02, 2019

      Really great! There is a lot of oil, but it's needed for the "sauce". My shrimp were smaller, but still worked well, Served over steamed couscous.

    • Ezair92 on February 18, 2023

      Excellent. Had this as a main entree for 2 used a little less garlic than the recipe called for

  • Duke's cosmopolitan

    • ianapoli on June 28, 2015

      froth egg white before adding. Jan 2014

    • lawrencecharcuterie on February 16, 2021


    • anya_sf on February 02, 2019

      Good flavor, not too sweet. Unusual due to lemon instead of lime and not the usual proportions. I didn't use the egg white.

  • Chili tortilla chips

    • ianapoli on June 28, 2015

      June 2015 wonderful use of leftover tortillas. Wonderful

    • anya_sf on February 02, 2019

      Best made for a crowd since this recipe uses a lot of oil. The chili-salt is fantastic! These chips were soooo good.

  • Easy tomato soup and grilled cheese croutons

    • ianapoli on June 28, 2015

      wonderful recipe - have made many times, Granny Robbye loved this soup and I made it often for her in per last months. Dec 1212

    • Rachaelsb on January 03, 2014

      The perfect tomato soup. I did not add saffron---seemed to tamper with the pureness of flavor but one day maybe I will be brave enough. Definitely my new go to tomato soup!

    • clouse91 on December 11, 2013

      I wasn't crazy about the saffron in this recipe, and would definitely make it again using basil and oregano, or just adding some prepared pesto. The orzo makes it a bit heartier and the kids liked the addition of pasta in the soup.

    • Lepa on June 10, 2018

      This was well received by my family but I don't feel like I've found my favorite tomato soup recipe yet.

    • raybun on April 03, 2017

      This is a very good recipe. I only made the soup and my guests really enjoyed it after a long flight. I made Jamie Olivers cheesy scones (Jamie magazine march 2017) to go with it.

    • anya_sf on February 02, 2019

      I made the soup one day ahead with the orzo, but adding the cream when reheating. Soup was easy to make, good, and kept well. Croutons were pretty good, but I'd prefer a grilled cheese sandwich on the side.

    • hbakke on July 20, 2019

      Delicious soup. Served with parmesan crisps and garlic bread.

  • Provençal cherry tomato gratin

    • twoyolks on July 16, 2019

      This is a simple celebration of cherry tomatoes. The gratin topping adds a bit of crunch for texture but the flavor of the cherry tomatoes shines through. I used a spare hot dog roll for the bread crumbs and it worked fine.

    • Lnevva on July 20, 2015

      Need to add cheese! :)

    • Lepa on December 24, 2019

      This is good but makes an enormous quantity of tomatoes- too much for the five people we had at dinner. I did like this but would probably make a smaller portion next time. I also think @Lnevva's suggestion to add cheese is a good one.

    • averythingcooks on April 06, 2022

      I cut this back to 1/3 using 340 g of mostly cocktail tomatoes (cut in 1/4s) topped up with a few larger (1/2'd) yellow grape tomatoes. I also followed the advice of 1 commenter and added parmesan to the fresh bread crumb mix. This was (as expected) delicious. I'll play with the herbs a bit in the future (ie fresh thyme, basil etc).

    • anya_sf on February 03, 2019

      I used whole wheat sandwich bread for the crumbs; I'm sure country bread would be even better. It took 35 minutes to bake. Very tasty.

    • Skamper on April 15, 2022

      I have made this with cherry tomatoes and sometimes with other vegetables, most recently with summer squash, using balsamic caramelized onion bread for the topping. Always delish!

  • Tuscan mashed chickpeas

    • twoyolks on May 22, 2017

      This was a really nice spread that would even be liked by chickpea haters. I used a rich, homemade chicken stock which was a bit too rich and chickeny. I'd use something lighter in the future.

    • julesamomof2 on August 19, 2017

      Despite my personal love of chickpeas, this one did not go over well at a recent dinner party I hosted. I think it may have been the somewhat unappetizing brown color. It was hardly touched.

    • anya_sf on February 02, 2019

      Made a couple of hours ahead. Easy and really tasty! I toasted the bread instead of grilling it. Half recipe was plenty for 4 people.

  • Israeli couscous and tuna salad

    • jackiecat on February 03, 2019

    • Lepa on December 03, 2019

      My family loves this salad. It also makes great leftovers for the lunchbox!

    • SpatulaCity on March 23, 2023

      Found this kind of boring. I added small diced cucumber and raw bell pepper for a little crunch and that helped.

    • anya_sf on February 03, 2019

      I couldn't find Italian tuna, so I used a pouch of tuna. I used a bit more couscous (to use up the box). Used a bit less salt. The salad definitely needs to sit for a while to let the flavors meld. Very tasty - I'm sure better with Italian tuna. I served it on a bed of greens.

  • Veal chops with caramelized shallots

    • mrsmadam on December 19, 2012


    • anya_sf on February 03, 2019

      I used tawny port instead of ruby. The shallots and garlic were meltingly soft. Grilling time was just right (6 min per side). Sauce was flavorful, a nice complement to the veal.

  • Slow-roasted filet of beef with basil Parmesan mayonnaise

    • MKinLA on April 25, 2013

      Too salty, particularly if you make the basil mayonnaise (where I'd cut the salt in the mayo to about half of what Ina recommends and add from there). Instead of 4 teaspoons of salt on the salt, I'd probably cut a teaspoon to make it an even Tablespoon. Very flavorful, loved the tarragon flavor that suffuses the beef, but so salty I woke up several times in the middle of the night with dry mouth, needing to get water. Not an experience you want to give your guests (and at this price - a 4 pound tenderloin was over $60 at Costco), it's a special occasion or having guests over recipe.

    • julesamomof2 on August 19, 2017

      After years of using Ina's method from the Parties cookbook I switched to this one about 3 years ago and never looked back. With her previous high heat method things can go bad very very quickly. Fortunately I never had that actually happen, but it was too stressful. This way you can keep an eye on the meat, and it cooks at a temperature where you can have other things in the oven at the same time. This is the center of my Christmas table.

    • anya_sf on February 03, 2019

      My filet was fairly large. After 1.5 hrs, the internal temperature was 130 degrees, still quite rare but not too bloody. The meat was tender and delicious. I'm not sure any tarragon flavor got into the meat, but it smelled nice. Definitely use plenty of salt and pepper. Great with the basil parmesan mayonnaise (half recipe was enough).

  • Raspberry crumble bars

    • Globegal on June 18, 2017

      Didn't have a 9x9 pan so used an 8x8. Used about 12 oz of homemade jam, which was a little too much jam. It's ok but wouldn't make again. 6-22-17 -- froze the bars. Like better than I remember. Family members want again.

    • anya_sf on February 03, 2019

      I made 1/2 recipe in an 8"x8" pan. The dough was thin, but covered the bottom. I added a little extra granola, jam, and almonds to cover the top. Baked in 35-40 min. The bars were very enjoyable, went fast. A thicker crust would be better, so next time I'll make the full recipe. Quick and easy.

  • Perfect pie crust

    • stockholm28 on December 26, 2014

      Nice and flaky, easy.

    • anya_sf on February 03, 2019

      Surprisingly, I had to add a bit more water, but it turned out great. Easy to roll, large enough to line 2 9.5"-inch deep dish pie plates. I made the dough in the morning, rolled and lined the pie plates in the afternoon, filled and baked the next morning. Tasty, tender, and flaky.

  • 1770 House meatloaf

    • Rachaelsb on March 22, 2021

      This was delicious-and I didn’t even need ketchup! Great flavor and texture. I never made sauce. Content with unsauced.

    • anya_sf on February 03, 2019

      Meatloaf took 90 minutes to cook - maybe I didn't spread it out enough? It was very good, nicely seasoned, although my son prefers Ina's turkey meatloaf. Makes a lot. Color was very pink, not sure why. Sauce didn't add much.

    • ginger2212 on March 19, 2023

      Last Spring, we went to the 1770 house and had this famous meatloaf. It was SO delicious! This was really really good but I agree with anya_sf - the garlic sauce wasn't necessary. It definitely needs to be thicker if using because 2 cups of broth makes it quite watery. Getting ground veal was a challenge so not going to be a common dish in our house - but it was fun (and delicious!) to recreate that wonderful dinner in the Hamptons.

  • Mustard-marinated flank steak

    • Rachaelsb on November 07, 2018

      Easy, tasty, nice change

    • anya_sf on February 03, 2019

      Very nice flavor, although the tarragon gets lost. Simple and good. Meat was very tender.

  • Winter minestrone and garlic bruschetta

    • julesamomof2 on February 06, 2023

      Delicious winter soup. I made it exactly as written and loved the finishing touches of pesto and parm. Makes a ton, next time I would keep the pasta separate as it got a little soggy as leftovers.

    • Jacksmm1 on July 09, 2014

      Delicious! Add pasta only if consuming immediately. Pasta swells and absorbs minnestrone liquid.

    • averythingcooks on August 11, 2020

      I made this pretty much as written except for some necessary “pantry contents” substitutions. I used bacon crumbles with the aromatics (which included an aging leek). I did use the end of a bottle of red wine with the aromatics in place of white wine at the end. Because I was using frozen spinach (eyeballing the amount as I added it) it went in earlier. I also had navy beans in the freezer to use up & I included a parm rind in the simmer. I actually made the soup yesterday, but cooked & added the pasta today. I wanted a simple, early dinner for my father in law and this is a perfect, hearty, veg laden choice.

    • bwhip on February 20, 2018

      This soup is excellent. Perfect for a cold winter night. I had an extra Parmesan rind, so I threw that in there as well. Great flavor.

    • anya_sf on February 02, 2019

      I made about 2/3 recipe, altering the proportions to use whole packages of things: 4 oz pancetta, 14 oz tomatoes, 4 c chicken broth, 15 oz cannellini beans, 6 oz spinach. Added a parmesan rind while simmering. Great soup! Not sure the wine added anything. Watch the salt - I hardly needed to add any. Great with the garlic bruschetta.

    • jimandtammyfaye on January 08, 2023

      This was a nice soup. Used dried thyme and added a parmesan rind.

    • Kag2020 on February 04, 2023

      Delicious. Made half the recipe pretty much as written only substituted prosciutto for the pancetta, sweet potatoes for the butternut squash and savoy cabbage for the spinach (it’s 12 degrees here and that’s what was in the house). Will make again.

  • Chicken with wild mushrooms

    • julesamomof2 on February 06, 2023

      I used six chicken thighs and kept the remaining ingredients at full quantities. This resulted in soggy chicken skin since the chicken was fully submerged in the liquid. I also used the full quantity of oil to brown the chicken which at 1/2 c was far too much. Between that and the flour and butter added at the end, this was by no means a healthy dish. I would revise if I were to make it again.

    • anya_sf on February 03, 2019

      I've made this twice. First time using 3 large chicken breasts (halving the other ingredients), which needed to cook for 45 minutes. Turned out very well. Surprisingly needed all the salt. Second time made a day ahead using chicken thighs only, and 2 lbs mushrooms. Used much less oil. Added flour to the mushrooms after sauteeing, in lieu of the beurre manie. Reheated the next day - turned out great.

    • on December 16, 2022

      Used 4 chicken thighs and halved the remaining ingredients. Substituted white wine for the dry sherry. Similar recipes that I've made didn't call for flouring the chicken before browning. This step didn't add anything to the recipe beside little burnt bits of flour in the pan. Next time I will skip this step. The dish was flavorful and well seasoned.

  • Lamb shanks and orzo

    • julesamomof2 on August 19, 2017

      Served this for a winter dinner party and I chose it because I was looking for a one pot make ahead meal. Others loved it-I wasn't crazy about the lamb shanks, not sure why, just personal preference I guess. Not a fan of sawing meat off bones I guess.

    • anya_sf on February 03, 2019

      Very easy and good for so little work. Definitely needed the full amounts of salt and pepper. However, very fatty if you don't trim the lamb shanks well. Next time I would braise the lamb a day ahead, chill overnight, remove the fat, then reheat and add the orzo.

    • Bluewhisper39 on March 01, 2020

      Made this recipe and thought the recipe itself was easy to execute. However, I wasn't a fan of the flavor. I added chili flakes and more garlic. It also took longer than 2 hours in order to make the lamb shanks "fall off the bone tender". I cooked for 3 hours. I skimmed the fat as much as I could before adding orzo. I won't make this again. I prefer a sauce with red wine.

  • Sweet potato purée

    • lhkelsey on November 26, 2013

      I thought I didn't like sweet potatoes until I made this dish. Really tasty!

    • anya_sf on February 03, 2019

      I used half the cayenne, but there was still a definite kick. Great flavors. Orange is very good with sweet potatoes. Topped half with marshmallows and browned them in the oven; the potatoes were a nice counterpoint since they weren't too sweet. I only used 6 tablespoons butter and it seemed like plenty.

  • Carrot cake with ginger mascarpone frosting

    • adelina on April 05, 2021

      I doubled the recipe for two different Easter get togethers. Everyone who loves carrot cake, loved the cake. I agree that ginger is not a dealbreaker. I used large eggs vs. extra large so I used one extra egg for two batches. I cut the sugar by 1/2 a cup in the cake and by 1 cup on the icing. Because I wanted to have enough icing for 2 cakes, used 16oz mascarpone, two 8 oz cream cheeses and 1/2 stick of butter and a bit more vanilla.

    • anya_sf on February 03, 2019

      Unfortunately, my cake fell out of the pan and broke, but I salvaged it. It didn't look great, but tasted great. I didn't care for the crystallized ginger, so next time I'd omit that.

  • Garlic bruschetta

    • Lnevva on February 11, 2016

      Completely easy & absolutely perfect with the Winter Minestrone

    • anya_sf on February 02, 2019

      Delicious, especially with the minestrone.

    • Beebopalulu on June 09, 2020

      Really easy. Nice addition to any appetizer plate.

  • Roasted asparagus and prosciutto

    • MmeFleiss on March 06, 2015

      Quick and tasty meal.

    • anya_sf on February 03, 2019

      I used a full pound of asparagus for 2 servings and would use this amount again in the future. Half the recipe of hollandaise was sufficient for 2 servings. Quick, easy, fantastic flavor.

  • Rossinis

    • damazinah on December 26, 2020

      Great cocktail! Not too sweet, nor too strong. I served it with appetizers before Christmas dinner, but it would be great for brunch too, regardless of the season.

    • anya_sf on February 02, 2019

      Not as sweet as I expected. The drink tasted OK, but I didn't love it. A bit tricky to mix.

  • Crispy English potatoes

    • lawrencecharcuterie on November 26, 2022

      This is a keeper and tweakable. We feared the panchata would burn cooking for that long so instead I warmed that on the stove top along with some chopped rosemary. It seems this would have been a good place also to add garlic which easily burns or any other herbs. I proceeded to cook the potatoes as the recipe suggests and added the pancetta and seasonings to the potatoes for about the last 5 minutes of cooking. Held in the oven for 10 minutes without losing any sort of crispness. Not sure how much longer I could push that.

    • averythingcooks on December 17, 2021

      Lovely crispy potatoes! This is really more about the method but it certainly works. I also par-boiled/roughed up my potatoes a little early. As the rest of our dinner was quite rich, I skipped the pancetta this time. Based on how good they were without it, I'm pretty sure they would be great with it :)

    • anya_sf on February 03, 2019

      I boiled the potatoes the day before, which worked well. Super good!

  • Green beans gremolata

    • Lepa on November 30, 2019

      These are some of the best green beans I've ever made- or eaten! They are easy and delicious. Even the green bean skeptics in my family loved them.

    • SpatulaCity on March 21, 2023

      Tasty! Think mine could have used a spritz of lemon as well.

    • anya_sf on February 03, 2019

      Super easy and great! Flavors are really delicious. I tossed the gremolata with the beans while the pan was still warm so the parmesan melted and garlic cooked just a bit.

    • KristenS on August 08, 2020

      This was a simple, delicious way to eat green beans. Will definitely do it again.

    • Beebopalulu on June 22, 2020

      I found the garlic flavour overpowered the other flavours in the dish.

  • Salmon and guacamole sandwiches

    • SpatulaCity on March 23, 2023

      Had this as a salad, omitting the ciabatta, and it was delicious! On the guac I left out the red onion and added a bit of diced red tomato. Lime juice to taste. Easy and tasty!

    • anya_sf on February 02, 2019

      Great combination of flavors. I sliced a large ciabatta rather than using rolls. The guacamole had more lime juice and onion than I prefer (and I omitted the red onion). Salmon was perfect. The sandwiches were good, but hard to eat - filling comes out with each bite. I would rather eat these ingredients together in a salad.

  • Caramelized bacon

    • averythingcooks on March 27, 2023

      Mixed feelings here. I did 2 trials before making for a party & I'm glad I did. 1st run out @ 30 min (max time given with instruction to be very brown but NOT burnt) & they did not crisp up at all. For trial 2, I started checking @ 35 min ...narrower pieces maybe done around 37 & some larger pieces were in for over 40. These ones did crisp up as promised when cooled. On party day, I started checking often at around 36 min, lifting each piece to peek underneath...very hands on with pieces coming out 1 or 2 at a time, the last coming out at 44 min. I cool them on parchment as the 1st round did stick a bit to the paper towel & I also cut each in 1/2 again for more bitesize pieces. Very tricky (at least for me) to time BUT WOW - my guests devoured them! Hard to know when/if I make these again but they really are a great sweet/salty treat with pre-dinner drinks.

    • anya_sf on February 02, 2019

      I cooked 12 oz bacon and there was enough topping for all of it, although it barely fit on one pan. I made it a few hours ahead. Baked about 35 minutes - topping was brown and bubbly, although the bacon remained chewy (perhaps it was too crowded) - would have preferred it crisper. I cut the slices into thirds, rather than halves, as an easier finger food. Amazingly awesome and addictive!

  • Pecan sandies

    • averythingcooks on June 23, 2021

      I made a 1/2 recipe and got 13 x 1 oz (give or take a bit) cookies. I can basically say “ditto” re: anya_sf’s demerara sugar stayed crunchy and they are certainly not overly sweet. They have a lovely sandy texture and then they kinda melt away in your mouth......and we both really like them :)

    • anya_sf on February 03, 2019

      I used demerara sugar, which stayed somewhat crunchy. The cookies had a soft, melting texture, and were barely sweet - could increase the sugar by 1-2 Tbsp. Tasty.

  • Cinnamon baked doughnuts

    • averythingcooks on June 07, 2022

      My new Pampered Chef donut pan arrived and so I set out to use it with this recipe. Clearly my pan is smaller than Ina's because mine makes 12 (which took a 1/2 recipe of batter) and so I also had to adjust the baking time - 12 minutes seemed perfect. No nutmeg here so I used a homemade "winter spice" mix that includes lots of whole, warm spices so I used it in place of both spices called for. Based on anya_sf's comment, I went slowly melting butter & also used far less than called for. And finally....we both like them but the texture just seemed a bit different....and about an hour after making/tasting them , I realized that when I 1/2'd the recipe, I actually used the whole extra large egg. Oh well...I will try this again but still, they are pretty tasty little guys

    • anya_sf on February 03, 2019

      I only used half the sugar in the batter and the sweetness was just right. The texture was heavier like a muffin (probably because I used less sugar). I only needed half the butter for dipping. Good, but there are better baked doughnut recipes out there.

  • Thyme-roasted Marcona almonds

    • anya_sf on February 02, 2019

      Simple and good.

  • Parmesan crisps (Frico)

    • anya_sf on February 02, 2019

      Made one day ahead - they do last well for a couple of days. Half recipe = 9 crisps. Very tasty, but salty. Good with drinks or wine.

  • Sidecars with dried cherries

    • anya_sf on February 02, 2019

      Served up. Not too sweet - sugared rim was needed. Quite strong, maybe better on the rocks. Cherries were yummy. Overall good, but I've had better versions of this drink.

    • ginger2212 on March 13, 2023

      The best version of a sidecar! Loved the added cherry liquid. Strong but perfectly balanced.

  • Jalapeño cheddar crackers

    • anya_sf on February 02, 2019

      I made the dough one week ahead and froze the log. Thawed overnight in the fridge. Quite good! Not actually very spicy, although that may vary based on the jalapeno and chili powder.

  • Mustard and Gruyère batons

    • anya_sf on February 02, 2019

      I simplified the 2nd paragraph of instructions: - Cut strips on sheet pan - Brush with egg wash - Sprinkle with cheeses and salt - Chill again - Cut again and separate on pan My batons took 13 minutes to bake in a convection oven. They were amazing! People could not stop eating them.

  • Homemade chicken stock

    • anya_sf on August 18, 2022

      Same recipe as Ina's other books

  • Easy gazpacho and goat cheese croutons

    • anya_sf on February 02, 2019

      I used crushed tomatoes (not drained) because I was out of whole, which worked OK, although maybe the soup was too tomatoey as a result. Flavor was good but tiring after a few bites - best in small servings. I also thought there was too much oil. Croutons were yummy and a good complement to the soup.

  • Tomato crostini with whipped feta

    • anya_sf on February 02, 2019

      Very good. A bit tricky to eat because the tomatoes tend to roll off the crostini, even though I used larger slices of country bread.

  • Endive, orange and Roquefort salad

    • anya_sf on February 02, 2019

      Delicious, light, and refreshing. Great combination of flavors. If serving larger portions, reduce the cheese and walnuts.

  • Grilled cheese croutons

    • anya_sf on February 02, 2019

      Croutons had so much cheese that it leaked out while cooking. Good, pretty much like regular grilled cheese. Nice of the soup, but maybe better on the side.

  • Spanish pea soup with crispy ham

    • anya_sf on December 27, 2018

      Easy, super fast, very good. Love the crispy prosciutto. I used canned broth so didn't need that much salt.

  • Fresh dill sauce

    • anya_sf on February 02, 2019

      Half the recipe made a lot of sauce. I pureed everything in the food processor, including the cucumber, from the beginning - not sure if that affected anything - the sauce wasn't very thick. Excellent flavor. Great with the salmon, but also with vegetables, crackers, eggs, etc.

  • Italian seafood salad

    • anya_sf on February 02, 2019

      Served over undressed salad greens. Didn't need the extra sliced lemons. Light and delicious.

  • Easy tzatziki with feta

    • anya_sf on February 02, 2019

      Half recipe still made a lot. I used 2% yogurt. Flavor was good, fairly mild (using purple garlic), but tangy. Easy to make. A bit of liquid separated, but I just stirred it back in and the tzatziki was still thick. I served it buffet-style and skipped the olive oil and thyme at the end.

  • Hot smoked salmon

    • anya_sf on February 02, 2019

      I had to convert this for a gas grill. I had one side on high and the other off. I put the wood chips in the pan on top of the grill grate on the cool side, and the salmon next to the pan. Did not need to add more wood chips. They didn't really smoke, maybe due to soaking (bag recommended not soaking them for a gas grill, so next time I'd try that). The method sort of worked, but the salmon didn't have much smoky flavor or typical smoked texture. The part of the salmon near the hot side cooked more than smoked, so ended up slightly overdone. Skin stuck to the grill - would place on foil next time. Good flavor, but not better than regular grilled salmon and a lot more work.

  • Fig and fennel caponata

    • anya_sf on February 02, 2019

      I used Mission figs and pimiento-stuffed green olives because I had them on hand. Made 2 days ahead. Nice sweet-tangy flavor, but this didn't wow me. Probably won't make again.

    • Kinhawaii on October 08, 2019

      Good - liked the savory yet sweet taste, but not for picky eaters. Recipe made lots, I didn't include olives. Enjoyed the leftovers on a buttered baked potato.

  • Basil Parmesan mayonnaise

    • anya_sf on February 03, 2019

      Great with the beef. Half the recipe was sufficient.

  • Lobster corn fritters

    • anya_sf on February 02, 2019

      I used frozen corn and (thawed) frozen lobster leg meat (not diced). The cooked mixture exuded a lot of liquid, which I added to the batter, but maybe shouldn't have because it was thin. Chilling the batter for an hour helped. Cooked the fritters in a non-stick skillet. They turned out well. Tasted very good. The sauce was excellent. Three people ate all of them as a main course for dinner.

  • Lobster and potato salad

    • anya_sf on February 03, 2019

      Made 2/3 recipe, which served 3 for dinner. Substituted mayonnaise for the egg yolk and dill for the tarragon. Used the extra dressing on greens (romaine and bibb lettuces) as a bed for the potato salad. Great flavor, especially the potatoes, although the dressing overwhelms the sweetness of the lobster somewhat. I'd use shrimp next time.

  • Mussels with saffron mayonnaise

    • anya_sf on August 02, 2022

      2 lbs mussels just managed to fit in a 12" cast iron skillet. Did not need to adjust other ingredients. 2 people ate this as a main course with toasts. Very quick and easy and quite good (though perhaps not as good as brothy mussels). The saffron mayo was tasty (I used powdered saffron, less of it).

    • breakthroughc on May 01, 2022

      These were good, but not great. The preparation of the mussels is very simple and the saffron mayonnaise wasn't as good as I had hoped. The saffron flavor was very intense and a little out of balance. II probably won't repeat.

  • Balsamic roasted beet salad

    • anya_sf on February 03, 2019

      I used pre-roasted beets and warmed them before adding the vinaigrette. I didn't have regular balsamic vinegar, just balsamic reduction, so I used half the amount - I don't know how much that affected the taste. It was good, but not as good as I'd hoped.

  • Easy Hollandaise sauce

    • anya_sf on February 03, 2019

      Easy method. Great with asparagus.

  • White bean and arugula salad

    • anya_sf on February 03, 2019

      I couldn't find dried cannellini beans, so I used great northern. Served the salad over a much larger quantity of spring mix instead of arugula. Topped with grated parmesan, which tasted great with the salad. Very nice.

    • Skamper on June 02, 2020

      Made this using Milk Street simple white beans and skipped the prosciutto. Good, but dressing the greens in a light lemon vinaigrette would've boosted the flavor.

  • Garlic sauce

    • anya_sf on February 03, 2019

      You don't need 3/4 cup oil; I just used enough to cover the garlic. I used canned low-salt broth. The sauce reduced a lot, so no extra salt was needed. There wasn't that much sauce - enough for 3-4 maybe, not 6-8, although it's quite salty, so a little goes a long way.

  • Roasted sausages and grapes

    • anya_sf on February 03, 2019

      Good, easy. Would definitely make again. Watch the roasting time because the grapes can burn on the edges of the pan.

  • Four-hour lamb with French flageolets

    • anya_sf on February 03, 2019

      Easy and really delicious. Melts in your mouth. Sauce was overly salty, but the beans were under salted, so they balanced each other.

  • BC barbecue sauce

    • anya_sf on August 18, 2022

      Same recipe as The Barefoot Contessa Cookbook

  • Osso buco

    • anya_sf on February 03, 2019

      I made this a day ahead and reheated. I accidentally baked it for 2 hrs 25 min - caught just in time before it scorched. Only used 6 veal shanks, which was plenty for 5-6 people. Delicious! So flavorful. I used less salt because I used canned broth. There is a lot more flour than needed to coat the veal.

    • Sparkles75 on June 27, 2019

      Made this with a few minor changes. Used all onion as had no leeks and had no white wine in the house so substituted extra chicken stock. I also cooked this for almost 3 hours and it was fantastic. Will agree that there was a lot more flour than needed to coat the meat. Rave reviews all round and even better the next day.

  • Maple pecan pie

    • anya_sf on February 03, 2019

      Not too sweet, great flavor. Tons of pecans. Everyone loved it. For once a pecan pie that's not too sweet to serve with ice cream. It's rather hard to cut neatly due to the whole pecans - pieces would be easier, but wouldn't look as pretty. There isn't a lot of filling; it makes a shallow pie. I think you could actually reduce the pecans a bit.

  • Viennese iced coffee

    • anya_sf on February 03, 2019

      The glasses need to be at least 8-10 ounces to hold everything - bigger to have extra room on top. Mine did not resemble the photo in the book, which shows a layer of froth over the coffee, rather than being completely blended. The coffee was pretty good and easy to make, a not-too-heavy grown-up dessert.

  • Stewed rhubarb and red berries

    • anya_sf on February 03, 2019

      Made a day ahead and served cold with vanilla ice cream. Used Meyer lemon juice. Flavor was great. Strawberries weren't that sweet, but overall sweetness was perfect with ice cream.

  • Orange French lace cookies

    • anya_sf on February 03, 2019

      I wasn't sure how big to make the cookies. Apparently, mine were too big because I only got 26. They ran together on the pan, so they weren't pretty, but I cut them apart. I wasn't sure whether to cool the batter before portioning, but it helped to cool it a bit. My cookies were almost overdone after 7 minutes. The cookies had a nice flavor, but the orange was subtle - could have used more.

  • Prunes in Armagnac

    • anya_sf on February 03, 2019

      I used Cognac and steeped the prunes for 12 hours. The flavor was just so-so. The lemon was too strong and bitter, and the liquid wasn't sweet enough. It desperately needed the ice cream. Would not make again.

  • Ultimate pumpkin pie with rum whipped cream

    • anya_sf on February 03, 2019

      I lined the pie pan one day ahead and refrigerated it. Blind baking worked perfectly. The pie filling texture was very good, as were the baking instructions, but the flavor was just so-so, more like sweet potato pie flavor (maybe it's the orange). It tasted better the next day. I used a 9.5" deep dish pie pan and the filling just fit. If I made this again, I'd omit the orange zest and change the spices.

  • Rum whipped cream

    • anya_sf on February 03, 2019

      I used creme fraiche. We loved the rum whipped cream with all our Thanksgiving pies, not just the pumpkin.

  • Rum raisin truffles

    • anya_sf on February 03, 2019

      I used part semi-sweet chocolate for the coating, which I prefer over milk chocolate. I did not get as many truffles as the recipe states. I had a hard time coating the truffles using 2 spoons - time-consuming and difficult to cover the whole thing. Towards the end, I just dipped the truffles into the melted chocolate as quickly as I could. I don't know if that would work for a whole batch though. The truffles were quite soft at room temperature - better slightly chilled. Delicious! Next time I'd use half semi-sweet chocolate.

  • Mexican hot chocolate

    • anya_sf on February 03, 2019

      I used half whole, half 1% milk, and the hot chocolate was still very thick and rich. It was delicious. I didn't serve it with the doughnuts.

  • Ginger mascarpone frosting

    • anya_sf on February 03, 2019

      Loved the frosting except for the crystallized ginger, which isn't my favorite.

  • Salted caramel brownies

    • anya_sf on February 03, 2019

      I used Trader Joe's salted caramel sauce. Only used 1 Tbsp coffee (Starbucks via - very strong). I only sprinkled 1 tsp fleur de sel on top (was afraid to use too much), but could have used more. Intense, very adult flavors. The brownies only took 30 min to bake. I lined the pan with parchment for easy removal. Cut into 24 pieces, as the brownies were quite rich.

    • anya_sf on July 12, 2022

      Made 1/2 recipe in an 8"x8" pan and they were done (possibly overdone) in 25 min. This time I used Fran's caramel sauce, Nescafe instant coffee (full amount), the full amount of fleur de sel. The brownies were super chocolatey and delicious, moist, but rather crumbly.

  • Sticky toffee date cake with bourbon glaze

    • anya_sf on February 03, 2019

      I used dark brown sugar (out of light). The cake took 40-45 min to bake. The sauce is quite rich and the butter hardens somewhat as it cools. Probably 1/2-3/4 of the sauce would be plenty. Overall, really delicious. Quite sweet, but the bourbon helps balance the flavors. I didn't serve it with whipped cream, but that would also help cut the sweetness.

  • Chocolate peanut butter globs

    • anya_sf on February 03, 2019

      I baked them at 325 using convection, but the full 15 minutes was still perfect. They were good, very rich. The espresso was a bit strong - I'd use half next time. Nuts were stronger than the peanut butter chips - could change those proportions.

  • Pumpkin spice cupcakes with maple frosting

    • anya_sf on February 03, 2019

      I skipped the Heath bar topping. There was enough frosting to top the cupcakes generously without leftovers. Cupcakes themselves were kind of bland, but great with the frosting.

    • breakthroughc on December 16, 2022

      I thought these were delicious cupcakes and frosting yummy. I added some chopped stem ginger to the batter as I had an opened jar in my fridge that needed using. A nice addition. The frosting was delicious and I made it dairy free using Trader Joe’s vegan cream cheese and buttery spread. I had extra frosting leftover. I did not do the topping.

  • Maple frosting

    • anya_sf on February 03, 2019


  • German chocolate cupcakes

    • anya_sf on February 03, 2019

      I made 6 jumbo cupcakes from 1/2 recipe, with 1/3 frosting recipe (using 1 egg yolk), which was just enough. Baked for 28 minutes. They were a bit dry, so I may have overbaked them. Flavor was good, nice and chocolatey. Frosting was sweet, of course, but great overall. Almonds were a nice addition.

  • Coconut frosting

    • anya_sf on February 03, 2019

      Sweet, but this kind of frosting always is. Almonds were a nice addition.

  • Truffled mashed potatoes

    • anya_sf on February 03, 2019

      I used an immersion blender, but probably should have used a regular mixer or mashed the potatoes by hand. There was a lot of extra half-and-half/butter. I had cooked the potatoes in salted water, so I didn't need to add that much salt. Good flavor for truffle lovers, but very rich.

    • ginger2212 on February 09, 2022

      The note I wrote in my book is "Oh my god! These are insane! I made myself my own separate bowl before serving because I couldn't get enough" YUM!

  • Brown rice and wheatberries

    • anya_sf on February 03, 2019

      Nice flavor, but consistency was like porridge - meh. Rice cooked faster than the wheat berries (cooked on the stove). I used canned low-salt chicken broth and didn't need the final teaspoon of salt. Won't make again.

  • Mushroom and leek bread pudding

    • anya_sf on February 03, 2019

      I made half the recipe. Assembled one day ahead. Fantastic mushroom flavor. Rich, but easy to eat too much.

    • Skamper on January 27, 2018

      Have made this multiple times and it is delicious. Great accompaniment to poultry or roast meat. Make a half recipe in 8x8 dish.

    • a_hint_of_rosemary on December 01, 2019

      This is so delicious. I’ve made it exactly as written ...also a gluten-free version (by switching out the bread) as well as a vegetarian version by omitting the pancetta and replacing the chicken stock with vegetable stock. Every time it is a huge hit. I will say that unless you love pancetta, this dish is equally good without it. Especially since this bread pudding is usually served as a side to poultry or meat.

  • French flageolet beans

    • anya_sf on February 03, 2019

      Good method, worked well. Only problem was finishing the beans at 350 when the lamb cooks at 300; I compromised by cooking them both at 325. The beans were under salted, but the salty lamb jus balanced them nicely. If making alone, add more salt.

  • Crusty basmati rice

    • anya_sf on February 03, 2019

      I used 2.5 Tbsp butter and it was plenty; 2 Tbsp would be fine. Cooked the rice in a Le Creuset over extra low heat and it didn't really develop a crust. Maybe use slightly higher heat next time. A bit too salty. Next use half the salt and pine nuts (there were a lot).

  • Chocolate cassis cake

    • anya_sf on February 03, 2019

      I made 6/10 recipe in a 7" pan. Baked for 35 minutes, it was slightly overdone on top, but perfect inside. The edges all fell off when unmolding, so the cake looked bad but tasted great. It was very rich, but delicious with the fruit and some vanilla ice cream to balance the intense chocolate flavor.

    • Kinhawaii on November 20, 2019

      Rich & lovely cake, easy to make. Have made it several times over the years but this time tried it with Kahlua since out of cassis. We thought it was a good substitute. Not served with berries but with whipped cream. Sometimes some of my edges crumble too but most usually hold & others can be covered with the frosting. Usually make just 2/3 of the frosting.

  • Perfect pound cake

    • anya_sf on February 03, 2019

      I made half the recipe in one loaf pan. It took 60 minutes to bake. It rose beautifully while baking, but sank and cracked a bit while cooling. The flavor and texture were fantastic. Very soft, fine crumb. Pronounced orange-vanilla flavor. Excellent. Freezes well.

  • Lobster mac and cheese

    • anya_sf on February 03, 2019

      I made 1/2 recipe, but used a whole pound of lobster meat, which I cut in larger pieces to be more noticeable (but smaller pieces will make the lobster go further). I used large shell pasta. No need to add oil to the cooking water. I used lowfat milk for the sauce and it was fine - it's very thick and there's a lot of cheese. Baked in one large casserole. Super good, very rich.

  • Orecchiette with broccoli rabe and sausage

    • anya_sf on February 03, 2019

      I used 12 oz precooked Italian sausage, so I skipped the roasting step. Cooked the broccoli rabe before the pasta (in the same water) because there was so much. Used less oil. Quick, easy, pretty good. Broccoli rabe can be bitter, so I find it's better sauteed after blanching. Didn't need the final teaspoon of salt.

  • Sicilian grilled swordfish

    • anya_sf on February 03, 2019

      I have made this many times, both on a gas grill and on the stove in a cast iron skillet. Good with swordfish or tuna. I use more arugula and put the fish on top. So quick and easy and super flavorful. The amount of salt may seem high, but it's needed.

  • Spinach with feta and pine nuts

    • anya_sf on February 03, 2019

      Very good and flavorful. Watch the salt (taste before adding all of it).

    • HelenNT on March 24, 2022

      Excellent with roast lamb.

  • Couscous with peas and mint

    • anya_sf on February 03, 2019

      Nice side dish. Good combination of flavors. Seemed like a lot of salt, but it needed it.

    • Ezair92 on February 09, 2021

      Very good and quick. It does make a lot

  • Amelia's jambalaya

    • anya_sf on February 03, 2019

      Boneless, skinless chicken thighs worked well. I halved the jalapeno and omitted the cayenne so it wouldn't be too spicy for my son (my husband and I added hot sauce at the table). Used kielbasa. Flavor was pretty good, but I have better jambalaya recipes.

    • jimandtammyfaye on July 02, 2022

      Halved the cayenne and omitted salt that was added with the jalapenos. Would use boneless chicken thighs next time, shredding them before serving. Delicious!

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Reviews about this book

  • Kitchn

    ...she understands what cooks need — not just recipes that can’t fail, but also party menus, game plans, and a cocktail on the side. It’s her most supportive book and an entertaining bible.

    Full review
  • Oregonian

    We love the generous selection of menu suggestions at the back of the book, but half of the recipes in those menus indicate that they are from Garten's other books.

    Full review
  • Kitchn

    these are just really good recipes. They're not over the top with excessive amounts of cream or gratuitous fancy ingredients; they're the kind of foods that we want to eat and share with good company.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0307464873
  • ISBN 13 9780307464873
  • Linked ISBNs
  • Published Oct 30 2012
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

Millions of people love Ina Garten because she writes recipes that make home cooks look great; family and friends shower them with praise and yet the dishes couldn’t be simpler to prepare using ingredients found in any grocery store. In Barefoot Contessa Foolproof, the Food Network star takes easy a step further, sharing her secrets for pulling off deeply satisfying meals that have that “wow!” factor we all crave.

Start with delicious Dukes Cosmopolitans made with freshly squeezed lemon juice, plus Jalapeño Cheddar Crackers that everyone will devour. Lunches include Hot Smoked Salmon, Lobster & Potato Salad, and Easy Tomato Soup with Grilled Cheese Croutons, all featuring old-fashioned flavors with the volume turned up. Elegant Slow-Roasted Filet of Beef with Basil Parmesan Mayonnaise and show-stopping Seared Scallops & Potato Celery Root Purée are just two of the many fabulous dinner recipes. And your guests will always remember the desserts, from Sticky Toffee Date Cake with Bourbon Glaze to Salted Caramel Brownies.

For Ina, “foolproof” means more than just making one dish successfully; it’s also about planning a menu, including coordinating everything so it all gets to the table at the same time. In Barefoot Contessa Foolproof, Ina shows you how to make a game plan so everything is served hot while you keep your cool. There are notes throughout detailing where a recipe can go wrong to keep you on track, plus tips for making recipes in advance. It’s as though Ina is there in the kitchen with you guiding you every step of the way.

With 150 gorgeous color photographs and Ina’s invaluable tips, Barefoot Contessa Foolproof is a stunning yet infinitely practical cookbook that home cooks will turn to again and again.

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