Notes about Recipes in this book

• East Hampton clam chowder

  • anya_sf on January 13, 2019

    I used 3 cans clams (which had 1.5 cups clam juice), 1 tsp dried thyme, lowfat milk. Sauteed vegetables in 2 Tbsp butter, which was plenty. Clam juice reduced while cooking, so I added an extra cup of water, but even so, the chowder was super thick. Next time I'd try 4 Tbsp butter & flour for the roux, or maybe 6, but not 8. Overall, it was tasty.

• Chicken noodle soup

  • anya_sf on January 13, 2019

    I made Ina's chicken stock, which was very flavorful, but a quick stock or even canned broth would probably be fine. The chicken needed longer to roast. There was a lot of chicken and noodles relative to broth - I'd prefer more broth. A good basic chicken soup.

  • Kerrykim on November 09, 2020

    Made with my own stock. Agree that it needs more stock relative to veggies and noodles. Easy, simple, and delicious.

  • averythingcooks on April 18, 2025

    I had leftover roast chicken + the stock I made from the carcass on hand and came here for a simple soup. I dug in the freezer for a sauteed leek + my jar of "Simon & Garfunkel" fresh herb blend to add and I did some eyeballing re the amount of broth and noodles to use. The result is a simple but lovely little pot of soup.

  • krista_fcgy12 on May 19, 2026

    In my opinion this is a no fail recipe. You can adjust any amounts of the vegetables, broth or noddles based on your liking but the overall taste is simple yet comforting on a cold dreary day. Served it with some homemade sourdough bread and it was delicious!

• Roasted vegetable soup

  • anya_sf on January 13, 2019

    We ate some of the vegetables, so I only used 6 cups chicken broth. Pureed it in the food processor first, then heated everything on the stove. The soup had a nice sweetness from the vegetables. Then I stirred in some leftover garlic mashed potatoes, which added a welcome savory note. The soup wasn't totally smooth, but that was OK; I prefer a thicker soup. Served the soup ungarnished (no croutons).

  • averythingcooks on December 27, 2019

    Post holiday cooking left me with 1 large parsnip, a single sweet potato & 1/2 a sweet onion to use up. With garlic cloves, a couple of carrots plus 1 lg baking potato to add to the roasting pan I went looking for a roasted veg soup. No, I didn't have the exact amounts Ina calls for but I thought I could bring my ingredients together in a similar fashion. I roasted all the veg with whole garlic cloves and lots of fresh thyme & rosemary. I softened the chopped onion in olive oil and then simmered everything with freshly made turkey stock before pureeing in the blender. This recipe provided the inspiration/guidance and as a result, I have produced a lovely, creamy pot of soup.

  • krista_fcgy12 on January 18, 2026

    As Ina would say- “How fabulous is that?” I made her roasted vegetables as a side dish, then took the leftovers and created this delicious soup. Warm & nourishing, this soup is flavorful and will be used now as a first course for my next dinner party.

• Brioche croutons

  • anya_sf on January 13, 2019

    I scaled the recipe down to serve 2 people on salad. Brioche cubes tended to crumble when tossed with oil, but crumbs were equally delicious. The crouton flavor was addictive. Texture was delicate: lightly crispy on the outside, soft inside, which is nice on salads because you can stab these with a fork without having them fly across the room.

  • lhudson on December 13, 2020

    These are great in soup, on a salad or even to snack on!

• Smoked salmon spread

  • SACarlson on February 15, 2016

    Great on crackers, toast, bagels.

  • Aggie92 on December 30, 2016

    Everyone loves this recipe. Used light sour cream and light cream cheese and it was still rich and tasty. Made one day ahead. Served with an assortment of cracker and Melba toast.

  • anya_sf on January 13, 2019

    Really good! Best made a day ahead. Served with crackers, melba toast, celery, carrots, cucumber - all good.

• Buffalo chicken wings

  • anya_sf on January 13, 2019

    I made 1/2 recipe using Tabasco and "party wings" (already cut). I had to move the wings further from the heat because they started to burn after a few minutes. The butter splattered A LOT (very messy - smoke alarm went off). They were not too spicy. In the dip, I used nonfat yogurt instead of sour cream and it was rich enough. Dip was awesome - couldn't stop eating it. This was tasty, but so messy, that I doubt I'll make it again, unless I try baking the wings instead of broiling them.

  • grace_0z2loi on February 16, 2026

    Just made the blue dressing but it was delicious!

• Tuna tartare

  • anya_sf on January 13, 2019

    I had trouble dicing the tuna so small - it might help to partially freeze it first. I made the tuna mixture without the avocado a few hours ahead and stirred in the avocado and sesame seeds at the last minute. Served with water crackers. Fantastic! Despite the wasabi and jalapeno, it wasn't spicy; the flavors all melded together.

• Arugula with Parmesan

  • Baxter850 on July 24, 2017

    Great simple summer salad. A little more lemony than most versions which I prefer.

  • anya_sf on January 13, 2019

    Vinaigrette is very acidic, but complements the peppery arugula. Makes more dressing than needed. Simple and very good.

• Green salad with creamy mustard vinaigrette

  • anya_sf on January 13, 2019

    This is a classic French vinaigrette recipe (same as in Barefoot in Paris) with a great balance of flavors. Recipe makes more dressing than needed.

  • averythingcooks on September 05, 2022

    This was a nice assertive dressing for our mixed green salad (served beside a tomato slab pie). I used Duke's mayo as the suggested sub for the egg yolk. As always with Ina, even a 1/2 recipe of dressing makes a lot. I would absolutely repeat this one.

  • ginger2212 on October 18, 2022

    What a wonderful vinaigrette!

  • adellel on December 26, 2025

    Used white wine vinegar instead of champagne vinegar. The mustard wasn’t overpowering at all. Served over a spring mix.

• Endive, Stilton & walnuts

  • anya_sf on January 13, 2019

    I used proportionately more endive relative to walnuts and blue cheese (not Stilton - any blue cheese tastes good here). I didn't need all the dressing. Very good, classic flavor combination. Parsley is a nice touch.

• Parmesan roasted asparagus

  • r0sborne on January 19, 2013

    Preheat the oven to 400 degrees F. If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

  • anya_sf on January 13, 2019

    Love asparagus cooked this way. Really good and easy. Lemon is optional.

  • ginger2212 on October 18, 2022

    Picture does not match :-/ Crispy, addictive asparagus. One of my favorite side dishes.

  • ksg518 on May 19, 2024

    Very easy way to dress up asparagus. I agree with anya_sf that the lemon is optional.

  • gootenbeez on January 21, 2026

    Delicious, easy, almost no prep needed. A roasted green veg plus lemon and Parmesan is always a winner.

  • gregory_0ha9tg on March 07, 2026

    This is my go to side dish. Never disappoints.

  • julia_on97ln on April 07, 2026

    Simple and easy to enjoy the spring goodness of asparagus! Ended up with some Meyer lemons from a neighbor that elevated the taste to technicolor. Lemons brighten the dish, don’t skip!

  • carol_se9mwz on May 09, 2026

    Roasted asparagus hard to beat Good even without the Parmesan

  • Noknifeskills on May 19, 2026

    Quality asparagus is key here. This is so simple with only 4 ingredients that let the asparagus flavor shine.

  • Carriejean76 on May 31, 2026

    Simple and delicious. Went well with salmon. Made as written.

• Chicken with tabbouleh

  • anya_sf on January 13, 2019

    I used poached chicken; roasted would taste even better, I'm sure. Reduced the lemon juice to 2 Tbsp because I didn't want it so tart. Very good. It was even better with feta and avocado.

• Montauk seafood salad

  • anya_sf on January 13, 2019

    I used bay scallops instead of sea scallops and cooked them 2 minutes. Served over salad greens with cucumber, carrot, snap peas, and tomato. Really great! Dressing is fantastic.

  • kari500 on April 10, 2025

    I found the cooking time for the shrimp and scallops to be just a little long, not by much but enough that I wished I had cooked them less. For me the dressing needed a bit more acid, but this was easy to fix. I served over butter lettuce. Loved the minced celery in this. Pleasant.

• Pasta with sun-dried tomatoes

  • anya_sf on January 13, 2019

    Very flavorful. A bit salty, but I served it over baby spinach, which balanced out the seasoning - otherwise it's a bit intense. Next time I would double the pasta or maybe just halve the cheese and dressing. I'd definitely add spinach again.

  • averythingcooks on June 06, 2020

    I have made this as a pasta salad countless times and I love it. I do cut way back on the salt as the capers and feta do the job. I typically add a couple of handfuls of oven roasted or sauteed (depending on time constraints) peppers and red onions. However, tonight I stared at the pantry knowing it would be too easy to reach for a short pasta.....then decided to try it with quinoa. I also added some toasted pine nuts this time.......and yes - it was just as good :)

  • Baxter850 on July 07, 2024

    Really like this, but (maybe unnecessarily) doubled the pasta and sauce. Try it to spec—will be rich.

  • Lhughes2 on January 03, 2026

    Yum! Nice combo.

• Lobster Cobb salad

  • anya_sf on January 13, 2019

    I made 1/2 recipe for 2 people, but with 1 lb lobster and 9 oz romaine lettuce in place of arugula. Vinaigrette is very mustardy but good - thought it would be too acidic, but it wasn't. Tossed lobster and tomatoes and directed, but tossed romaine with dressing separately, and served it as a composed salad rather than tossed. The salad was very good, but with all those strong flavors, the lobster flavor gets a bit lost.

• Curried chicken salad

  • Julia on June 16, 2011

    This is a great chicken salad and worth the time. It keeps well and is great the following day so a good make ahead for a party. We like it in a wrap.

  • mummybunny2005 on September 15, 2012

    I roast 2 whole chickens and take them apart when cool and keep the recipe the same-the sauce is plenty. I used a "hot" mango chutney (Geeta's) for a nice little kick. Great salad.

  • anya_sf on January 13, 2019

    Made a day ahead, but added the cashews at the last minute. Chicken took 45 minutes to roast. I mixed the dressing by hand. Served over a bed of green salad (romaine, cucumber, avocado, tomato). Very good.

  • Melina on September 22, 2023

    This has been a favorite for 20 years now. Delicious! Our preferred way to eat it is on warm, toasted garlic Texas Toast.

• Brown rice, tomatoes & basil

  • anya_sf on January 13, 2019

    There is a lot of tomato and basil relative to rice - could reduce the amount, but it depends on how it's being served. Dressing had a nice flavor, more interesting than expected. I added blanched haricots verts and cooked sausage to make a main dish. Quite good.

• Tomato, mozzarella & basil salad

  • anya_sf on January 13, 2019

    A classic recipe, simple and good. Vine-ripe tomatoes are essential. I prefer a ratio of 4 medium tomatoes to 8 oz mozzarella (same number of slices of each). I would sprinkle with fleur de sel.

  • carol_se9mwz on May 09, 2026

    Make only in season when fresh tomatoes are available. Delicious

• Wheatberry salad

  • anya_sf on January 13, 2019

    Made 2 days ahead and warmed before serving. Although the wheatberries simmered over an hour (had to add more water), they were still quite chewy. Next time I would soak them before cooking. There is more dressing than needed, and I found it too oniony and harsh. I wouldn't make this again.

• Herbal iced tea

  • anya_sf on January 13, 2019

    I couldn't find red zinger so I used raspberry zinger. I used fresh apple juice, so it was a bit cloudy, but still worked. The tea was surprisingly good - quite refreshing, nicely sweet. I couldn't really identify the apple juice. I would make it again if I happened to have those teas in the house, but wouldn't buy them just for this since I don't like them on their own.

  • julesamomof2 on August 09, 2020

    This is my new favorite iced tea recipe. The apple juice adds sweetness without adding sugar, although the apple juice itself has plenty of natural sugar. I also couldn't find red zinger so I used raspberry zinger. As written, it doesn't make alot so I tripled the tea but only double the amount of apple juice.

  • averythingcooks on November 05, 2022

    I also really like this refreshing drink (with ice and sometimes with some bubbles added...Perrier, Pellegrino or the hard kind :). Like others, I could only find raspberry zinger which caused me to google red zinger (it does exist - a mix of hibiscus, peppermint and wild cherry bark). The only issue for me is that for my next batch, I think I will go lighter on the apple juice.

• Herb-roasted lamb

  • anya_sf on January 13, 2019

    My lamb leg weighed 4 lbs. I used 3 lbs Yukon Gold potatoes (20, so I guess they were smaller). After 75 minutes, the potatoes that weren't directly under the lamb (which was most of them) were overdone. The garlic-rosemary rub (which I forgot to add in advance) was burnt. I moved the lamb off the potatoes to finish cooking. It took 90 minutes for the lamb to reach medium. I wouldn't make this again.

  • stef on April 21, 2019

    My leg of lamb turned out perfectly. I used small potatoes and carrots under the roast but wouldn't use them again as they burnt. Potatoes were nice.

• Sunday rib roast

  • anya_sf on August 18, 2022

    Made years ago for a family Christmas dinner. It turned out well.

• Mustard horseradish sauce

  • averythingcooks on March 11, 2019

    This was a delicious accompaniment to our weekend prime rib roast and will be used as the spread on the mandatory sandwiches coming for lunch today. I scaled all ingredients back roughly by a 3rd then began upping the horseradish to match our palates. The note in my book says "tread lightly if you have the extra hot HR in the house!"

  • anya_sf on December 28, 2020

    Quick and easy to make, very good with prime rib. The sauce doesn't really have a horseradish kick, which was good for the sensitive people in my family; you could add more to taste.

• Stilton sauce

  • anya_sf on August 18, 2022

    Rich and delicious sauce. Great with the rib roast.

• Oven-fried chicken

  • anya_sf on January 13, 2019

    Easy recipe. I fried one chicken only (8 pieces) in an extra large Dutch oven which contained the oil splatters well. Good method, but Cook's Illustrated's similar recipe is more flavorful. This is one Ina recipe that could actually use more salt/seasoning.

• Parmesan chicken

  • anya_sf on January 13, 2019

    I cooked 3 chicken breasts which barely fit in a 14" pan. Needed a bit of extra oil for the edges to brown. Quite good, quick and easy. Nice with the greens.

  • averythingcooks on November 11, 2020

    This crispy, flavourful chicken formed the awesome base of tonight’s dinner, I cut it back to 2 chicken breasts and because I had a small, almost empty jar of Dijon, I cracked my 1 egg into it & gave it a good shake before dumping it on its plate. I did not use her greens/vinaigrette tonight as I had grape tomatoes & fresh basil to use up - so I made a bruschetta mix with garlic & balsamic to spoon over the crispy chicken. I had left over Caesar dressing to use for a salad and some garlic bread ingredients to finish off ......we completely cleaned our plates.

  • Skamper on December 22, 2022

    Good, but for similar prep I prefer her chicken piccata.

  • Lepa on August 27, 2024

    This is very quick and easy. Next time I might salt the chicken a bit more. My family didn't love the salad dressing so I might use a different vinaigrette next time.

  • adellel on January 03, 2026

    Easy and tasty. I love the greens and lemon vinaigrette on top.

  • stef on February 27, 2026

    Loved putting the salad on top of the parmesan chicken. Lovely uncomplicated recipe. Will make again.

  • laurel_dulekm on May 29, 2026

    My mom made this on the regular growing up and us kids loved it. I made it for my husband when we were first married and then trying many other things, totally forgot about this one.

  • lorie_4xai21 on June 02, 2026

    A bit challenging to get the chicken as thin as needed and to fit more than 2 in the pan. A bit tedious but worth it! Light, fresh, yet filling

• Tequila lime chicken

  • Breadcrumbs on April 27, 2010

    p.85 - grilled, 3 whole chx breasts w skin on

  • anya_sf on January 13, 2019

    I used boneless, skinless chicken breasts. This was just OK. The marinade flavor was harsh.

• Saffron risotto with butternut squash

  • anya_sf on January 13, 2019

    Roasted the squash a day ahead and reheated it in the microwave. Used regular bacon instead of pancetta. Quite good.

  • Shannoncooks17 on February 16, 2020

    This was very good! Easy to make. Made with Ina's Skillet Roasted Lemon Chicken.

  • Skamper on January 24, 2021

    Used the instant pot to make the risotto. At the point that the stock, salt, pepper and saffron are added, I added the full 2 2/3 c stock and cooked at high pressure for 5 minutes, quick released. Used regular bacon in place of pancetta.

  • FrancesT on October 14, 2021

    I used some fresh sage and 1/4 tsp nutmeg instead of the saffron just because that is what I had on hand and it was delicious. Served it with some baked haddock.

• Linguine with shrimp scampi

  • fprincess on November 04, 2010

    This is super tasty and delicious. Easy to make - I always keep a bag of frozen raw shrimp in my freezer for that dish.

  • bapfel on December 26, 2010

    This is one of our favorites for a quick and delicious meal. Just have a bag of frozen large peeled and deveined shrimp in your freezer and you have a meal in 1/2 an hour. 1/2 a recipe feeds two perfectly!

  • Trackypup on November 24, 2011

    Delicious! I added some left over roasted cherry tomatoes from the night before. Definitely a keeper.

  • Lindalib on August 23, 2013

    Delicious, easy dinner. Will definitely make again.

  • fprincess on May 03, 2012

    I still make this dish regularly. It's a good week night recipe and I always have all the ingredients on hand. Picture here: http://egullet.org/p1875797

  • TrishaCP on December 21, 2019

    This was fine but not a repeat for my household. I think we are just a fan of bolder flavors.

  • Kfaber on August 09, 2014

    Couldn't be easier to make. Didn't get the point of the sliced whole lemons- and do you eat them or not. Had some friends over when I made this and there were no leftovers.

  • stef on September 01, 2022

    Nice quick dinner. We enjoy it everytime.

  • Lepa on January 30, 2020

    I thought this was delicious but the rest of my family didn't like the strong lemon flavor. I still think I'll make it again because it was so easy and good. I omitted the sliced lemons and made 1/2 a recipe, which was enough for four people (two kids).

  • raybun on January 20, 2017

    This is a midweek staple in our house. Quick, easy to make and the family love it.

  • anya_sf on January 13, 2019

    I could only find smaller shrimp, but they were fine. Added broccoli and peas for a one-dish meal. Served with grated Parmesan (I know, a heresy in Italy). Sliced lemon didn't add anything except bitterness, so I'd omit it in the future.

  • Skamper on February 24, 2023

    Delicious. I scaled it down to 2 servings, eyeballing ingredients. Used banza linguine; didn't add the lemon slices. Very easy weeknight dish.

  • ChelseaP on May 22, 2021

    This is a regular dinner in our house. We love it so much. I keep frozen prawns in the freezer so that we can make it whenever the mood strikes.

  • jhallen on February 16, 2021

    This was great, loved it. Easy and delicious exactly as written.

  • carol_se9mwz on May 09, 2026

    Pretty basic recipe. Didnt care for the lemon slices as they didn’t add anything. Quick and easy but doesn’t get a very good from me. Would make again when in a hurry

  • Emblyadell on April 29, 2026

    Easy and quick

  • KatGeorge on November 14, 2021

    I have made this many times - never disappoints!

  • dbuhler on May 29, 2024

    This was super easy to make and the shrimp were nice and tender, but the flavor of the dish didn't win us over. We found it to be too lemony, and we even omitted the sliced lemons. I would have loved more garlic and less lemon juice, and possibly less pasta. If I make it again I will definitely try those changes and serve with a bit of parm. I halved the recipe and it easily served two adults and two kids.

  • rene_hk57yt on March 12, 2026

    Delicious. I cooked the garlic in the butter and olive oil for almost 10 minutes on a very low flame. I zested two lemons. I reserved some pasta water and used a bit of that at the end when tossing everything together.

• Lasagna with turkey sausage

  • jhappel on November 21, 2010

    The goat cheese and basil add good flavor. I like to add spinach.

  • Kfaber on January 11, 2014

    Love this lasagna- definitely a keeper. Online commentary on the recipe suggested reducing the salt so I cut the salt by almost half and it was perfect.

  • PytnPlace on September 03, 2020

    I’ve made a lot of lasagnas over the years. This has been by far my favorite for the last few years. I do add another layer of noodles. There’s enough sauce to do so. The fresh basil and goat cheese really make this lasagna stand out.

  • Rachaelsb on January 02, 2014

    A little salty---I'd cut this next time, and I missed the top layer of lasagna noodles. But otherwise great recipe.

  • anya_sf on January 13, 2019

    I used one pound of chicken Italian sausage and added 8 oz mushrooms with the onion. Seasoned with salt and pepper to taste. I didn't have basil, so I added dried oregano and thyme, but would definitely use fresh basil next time. I used Barilla no-boil noodles (still soaked them) and had enough for 3 layers, so I reserved some sauce to put on the top layer, sprinkled with Parmesan. Pretty good, but the tomato flavor was a bit strong, so maybe the full amount of sausage would have been better.

  • sarah_6pau1d on March 29, 2026

    We make this often- it’s simple and flavorful. Always a crowd pleaser

• Banana sour cream pancakes

  • Julia on June 16, 2011

    These are wonderful. Very easy.

  • Labellaluke on December 14, 2012

    Made with and without bananas. Excellent both ways. Easy. Delicious. No butter. Used low fat sour cream. They freeze beautifully.

  • stef on February 25, 2020

    Made 1 1/2 recipe. Sour cream gives them a tangy flavour. Nice and puffy. Good way to use up some sour cream. Repeat.

  • Lepa on December 08, 2019

    We loved these pancakes. I dislike spongy/fluffy pancakes but these had a lovely thick, plush texture. They also cooked all the way through without burning, which is something I sometimes struggle with. While my family loved the bananas, I anticipate experimenting with other berries as this base recipe is so excellent.

  • angela_gnbj4y on March 15, 2026

    This is the go-to pancake recipe in our house. We rarely have the bananas and sometimes have the lemon zest. I promise they are just as good without. You can also sub the sour cream for buttermilk. The ideal pancake recipe in my opinion.

  • VegasCook37 on February 07, 2026

    Good to let the batter sit for a bit before cooking them. Found the smaller pieces of banana better than the big chunks. The vanilla and lemon were a good addition.

  • carol_se9mwz on May 09, 2026

    As my family knows, I’m not a fan of pancakes but these were pretty darn good

  • mdagl on April 20, 2026

    Great pancake recipe! Made as written. All enjoyed. Doesn’t top my usual go-to pancake recipe, but it is a keeper.

  • Lhughes2 on January 03, 2026

    My niece requests this every time she visits.

  • hbakke on February 20, 2022

    Page 177. Yum! Great tasting pancakes. I would add a pinch more salt next time, but overall these were very good.

  • anya_sf on August 29, 2019

    I used half white whole wheat flour. I must have made the pancakes slightly larger as I only got 9. The lemon went really well with the banana flavor. Delicious.

• Scott's short ribs

  • margaretpeters on November 09, 2011

    Fall of 2011 Have made this several times! Fabulous! Baked with cover for 1 1/2 hours then removed the tinfoil for the last 1 hour, watch carefully that it doesn't dry out, but unbelievable condensed. Also only used 1/2 bottled red wine and worked great.

  • Breadcrumbs on September 24, 2015

    p. 94 - What appealed to me about this recipe was the use of vegetables that are readily available at local farms at this time of year. What I especially loved about the recipe was Ina’s method of searing off the meat; brilliantly she does it in the oven at high heat! We absolutely adored this dish. I left it braising in the oven while we headed out to a local farm to get apples and some gourds to decorate for fall. There’s simply nothing better than arriving home hungry and having the aromas of an enticing dish embrace you as you walk in the door. This one’s a keeper! Photo here: http://www.chowhound.com/post/october-2010-cotm-barefoot-contessa-sources-737723?commentId=9731049#9731049

  • Mlr5 on May 10, 2021

    Followed as written, except for needed to increase time to reduce liquids and added some extra carrots. Really tasty and would make it again for sure!

  • anya_sf on January 13, 2019

    Made a day ahead, which was good because there was a lot of fat, which was easier to remove after chilling. I increased the vegetables. Nice basic recipe - very forgiving, easy technique, good flavor.

  • Baxter850 on November 11, 2024

    Good recipe. Had to cook for much longer than recipe said to get the rib tender but then the bones fell off.

• Coconut macaroons

  • robinorig on April 06, 2012

    My "go-to" macaroon recipe. So fabulous & simple, I will never buy another canned macaroon again. If you do not care about making it dairy-free, good for Passover. I have played with the recipe, making orange macaroons with orange peel & orange extract, or chocolate macaroons with cocoa & melted chocolate. Can also dip them in chocolate.

  • anya_sf on January 23, 2020

    Quick and easy to prepare. Baked in a convection oven, they were done in 20 minutes. They spread somewhat and didn't look pretty, but tasted very good. Next time I might try chilling them before baking.

  • luolili on February 17, 2018

    This is an amazingly easy and wonderful macaroon recipe!

• Lemon angel food cake

  • mabeysmom on June 10, 2012

    Cake was delicious and perfect with strawberries. Rather then buying superfine sugar I put regular sugar in blender and blended until it was fine and powdery.

  • Lepa on December 29, 2022

    This is easy to make and has a dreamy texture and taste!

  • anya_sf on January 23, 2020

    Using previously frozen egg whites, the cake still turned out perfectly. The lemon was subtle, but helped balance the sweetness. We enjoyed this with strawberry puree.

  • Rachelgallops on January 06, 2021

    This cake is a winner! I used pasteurized egg whites. Took 40-45 min for me.

• Orange pound cake

  • Aggie92 on February 11, 2026

    Delicious! I used Cara Cara oranges. Didn’t have quite enough zest so I added a ½ teaspoon of orange extract. The recipe says to remove the cakes from the pans and then drizzle on the orange syrup. But I didn’t want the syrup dribbling all over, so I used a wooden skewer to poke a bunch of holes in the cake and then poured the syrup on top while the cakes were still in the loaf pans. I did make the optional glaze, but it doesn’t have much flavor. It needs a few drops of orange extract or some vanilla extract. Or just skip it.

  • anya_sf on January 20, 2019

    I made one loaf in a 9"x5" pan. Baked 45 minutes. Omitted glaze. Very good! Freezes well.

• Jam thumbprint cookies

  • DKennedy on January 26, 2024

    See also PB thumbprint cookies recipe in Dappled.

  • averythingcooks on January 05, 2025

    I made a 1/2 recipe & got 17 cookies. Because shredded coconut is a hard NO from one member of the household, I used chopped walnuts but I really came here to try Eli Zabar's shortbread dough used this way. I used a seedless raspberry jam for some & blackberry jam for the rest and pulled them from the oven at 23 minutes. These are one of T's favourite types of cookies and we are both very happy with the results :)

  • anya_sf on January 23, 2020

    Using half the recipe, 1 got 18 balls (1 oz each). Apricot, raspberry, blueberry, and strawberry jams were all good. I baked them 25 minutes, which may have been 1 minute too long, but they were still good. They were quite sweet.

• Rum raisin rice pudding

  • Kfaber on October 27, 2013

    Yum- this was good! Added a bit more rum than the recipe called for to amp up the flavor

  • Lepa on December 24, 2019

    This was delicious. My son called it "pure comfort food." I agree that some more rum would be good here- and maybe a bit of nutmeg? I also needed to add a little bit more salt.

  • anya_sf on January 20, 2019

    Made with leftover cooked rice. Nice and creamy. Rum flavor was barely noticeable - could double it.

  • thomas_dcnpb3 on April 07, 2026

    This was Very Good, and it was the hit of the night, even with all the desserts that we served for Easter dinner , but, I do agree with some of the other cooks that posted about this, it definitely needed a bit more rum, and raisins, which I added… and maybe a hint of spice such as cinnamon/ nutmeg.

• Penne with five cheeses

  • MKinLA on April 22, 2013

    Very good recipe, but then, it's hard not to like a recipe with this much cheese and two cups of heavy cream. I cooked the pasta in a rectangular dish instead of the 6 individual ramekins; it turned out fine, though I see why Ina suggests the ramekins, as the mozzarella makes lots of strings, and serving it into individual bowls got messy and certainly not as elegant as individual servings. I also didn't stud the top of the pasta with 4 T of butter, as I thought that was going a little overboard, which is the only criticism I would ever make of Ina. Overall, the dish is tasty - guests had seconds - but I've learned to expect great from Ina. Also, the ingredients add up to a costly meal. Saw where others amped up the flavor with sausage, which is a change I'd consider if making this dish a second time.

  • anya_sf on January 13, 2019

    I made 1/2 recipe, but still used 6 basil leaves. Rich, but two people finished it anyway. The short cooking time concerned me, so I used pennette (package cooking time 8 minutes) and the texture was just right. I used one large gratin dish, which worked fine.

  • jhallen on February 21, 2021

    This was good, but not necessarily great. Very easy and fast.

  • Dollhouse_Cuisine on March 30, 2022

    Great.

  • dbuhler on February 28, 2024

    My family and I really enjoyed this. I did make a few changes...I substituted 2 oz of Parmesan for the Gorgonzola because I couldn't find any. I used 2 oz of all of the cheeses instead of the called for 1.5 oz, and I added 1lb turkey Italian sausage. I also shredded the mozzarella so it would be more evenly dispersed. I used whole wheat penne that cooks in 9 minutes, so I cooked it for 5 minutes but I also baked it in one large dish and baked it for 12 minutes, so next time I will either follow the recommended cooking time, or I will bake in smaller dishes. I will make this again!

  • Lhughes2 on January 03, 2026

    Simple to make and always a hit.

• Homemade gravy

  • Labellaluke on December 14, 2012

    Don't need anywhere near the amount of butter the recipe calls for. Cut way back.

  • Lhughes2 on January 03, 2026

    My go to gravy. Also like the Make ahead gravy for Thanksgiving.

  • anya_sf on January 16, 2019

    So much butter! The onions practically deep fried in it. Next time I'd use 4-5 Tbsp. Decent flavor but it will never be as good as gravy with drippings.

• Whipped hot chocolate

  • Labellaluke on December 14, 2012

    Really rich even with 2% milk. Too rich for me.

  • anya_sf on January 23, 2020

    We loved this, but only made less rich. I made 2/3 recipe to serve 3 people, using 1/2 cup half-and-half, 1 1/4 cups whole milk, 1 1/4 cups lowfat milk. We liked it better with bittersweet chocolate instead of semisweet. The whipped texture was nice and smooth.

• Homemade marshmallows

  • Labellaluke on December 14, 2012

    Easy to make and delicious.

  • anya_sf on January 23, 2020

    I made the marshmallows 2 days ahead, but they never completely dried out. Maybe the weather was too humid? They were too gooey to cut neatly, so I left them in the pan. The flavor was classic marshmallow, but less sweet, which was good.

• Real meatballs & spaghetti

  • Rachaelsb on October 31, 2017

    Just made the sauce...used Alice Waters recipe for meatballs. Has a nice lighter taste..if you like a thicker sauce that sticks to the pasta not for you.

  • anya_sf on January 13, 2019

    Made 2 days ahead and reheated. Meatballs were fairly easy to make - quite large - I think less oil could be used to fry them. I reused some of that oil for the sauce. Sauce was just barely enough for the spaghetti. Meatballs were big, definitely enough for 6; I'd make 18 meatballs, 3 per person. Meatballs were tasty; sauce was fine, nothing special.

• Potato basil frittata

  • julesamomof2 on October 14, 2024

    Made this for brunch at home and thought it was nicely seasoned despite other reviews. 3/4 c of basil seemed like a lot at the time, but I think increasing to 1 c would add even more flavor without bumping up the salt. Could even add in more soft herbs like chives, parsley etc.

  • sarahawker on September 04, 2024

    This was an easy weeknight dinner but a bit bland. An entire stick of butter probably did give it a good texture but for a regular dinner night it was far too much. Fun way to try all the summer basil but I think I'd wing it next time with less butter and cheese.

  • Lepa on May 20, 2020

    I liked the texture of this fritatta and the basil gave it a nice, fresh flavor but it needed more salt. I think seasoning the potatoes as they cook would help. The egg part was lovely but the potatoes tasted bland.

  • averythingcooks on September 07, 2024

    I tried this as I've never made a frittata with ricotta, flour & baking powder mixed into the eggs, but based on all the bland/more salt comments (so surprising for an Ina recipe!), I did make some adjustments. I gave the potatoes a quick parboil in salted water, used salted butter when crisping them and added pickled red peppadews & torn prosciutto to the eggs. For the cheese, I finished off some fontina & smoked Gouda then topped up with Emmenthal. My 1/2 recipe frittata was done at around 45 minutes & was pretty delicious.

  • anya_sf on January 23, 2020

    I made 1/2 recipe to serve 3-4, but with 5 eggs, 4 oz Gruyere cheese, and 3 Tbsp butter to make it less rich. I still cooked it in a 10" pan so it was done in 30 minutes. The basil was a nice touch. We really liked it, but thought it could actually use more salt.

  • MollyPellecchia on July 27, 2019

    Great recipe for a crowd. Did freeze half.

• Smoked salmon frittata

  • ksg518 on March 20, 2018

    This was great! I thought it was just the right amount of smoked salmon - just enough to taste it without having it overwhelm the dish. I made as directed except with 14 large eggs (Ina calls for 12 extra large) and I doubled the dill because you can never have enough dill.

  • anya_sf on January 23, 2020

    I made 1/2 recipe, but with only 1/4 cup cream. I still used a 10" skillet, so it baked in 20-25 minutes. It was quite good - no need to add more cream. Watch the salt though.

  • jane_rk05yq on February 05, 2026

    Cooked for brunch with friends and a big hit - seconds all round!

• Parker's fish & chips

  • stef on December 20, 2018

    Made this recipe with haddock. Nice crisp coating. My go to recipe

  • anya_sf on January 13, 2019

    Relatively easy and quick. Frying was tricky - hard to maintain temperature. Some pieces came out dark, some light, but all tasted pretty good. Definitely need the salt at the end. The baked chips were great.

• Tiramisu

  • Kerrykim on January 03, 2021

    I used more ladyfingers for my 9x12 pan. I omitted the rum from the espresso soak to make it more kid-friendly. Easy and delicious, not too sweet.

  • anya_sf on January 23, 2020

    I made about 1/3 recipe in a 9"x5" loaf pan, using 12 ladyfingers and 6 oz mascarpone. It served 4. The cream was not that sweet, so I was generous with the chocolate shavings and powdered sugar. Yum! Definitely more of a grown-up dessert.

• Mac and cheese

  • Kate. on July 07, 2015

    Favorite recipe for Mac and cheese. Everyone loves this

  • Lepa on September 07, 2021

    This is very basic and delicious. I made it for my son's birthday and the kids inhaled it. Definitely a repeat!

  • KristenS on April 20, 2020

    I love Ina's recipes and this is tasty, but maybe a bit too rich. More than enough sauce for extra pasta or added veg.

  • anya_sf on January 23, 2020

    This is my go-to mac and cheese recipe, although I usually make 1/2 recipe, but stir in cooked cauliflower florets (from 1 small cauliflower). There is enough sauce for the extra veg.

  • adellel on February 16, 2026

    This was delicious. I made 1/2 the recipe and cooked for 20 min in an 8x8 baker, then used the broiler to brown the breadcrumbs (white bread toasted and then chopped in the food processor). The tomatoes added an amazing flavor!

  • carol_se9mwz on May 09, 2026

    I skipped adding the tomatoes. They would ruin the Mac and cheese for me

  • dbuhler on February 04, 2023

    This was delicious, however, the next time I make it will want to try a couple of changes...reduce the amount of nutmeg to 1/4 tsp., and also reduce the amount of flour in the béchamel sauce to 1/4 cup-ish. I felt like the finished dish was dry and pasty (perhaps I cooked my sauce too long before adding the cheese?) and I prefer my mac and cheese a bit more creamy. I also discovered that the full recipe did not fit well in my Mrs. Anderson's 9x13 baking dish as it bubbled over quite a bit. I loved the tomatoes on the top, it was delicious and it made the dish so pretty looking. Next time I make this I will probably half it and try the minor modifications...I can't wait!

• Mashed potatoes

  • Lepa on December 20, 2019

    These mashed potatoes are the best I've ever had!

  • anya_sf on January 16, 2019

    Made with Yukon gold potatoes and added salt to taste. Very buttery and rich tasting. I usually just mash by hand.

  • lauren_9z7re4 on March 17, 2026

    We had these with a smoked pastrami and my husband said they stole the show!

• String beans with shallots

  • alex9179 on May 26, 2016

    My favorite recipe for regular green beans. Will occasionally use bacon drippings and the crumbled bacon in addition to the shallots.

  • debakken on December 03, 2025

    As others have noted, the beans can be blanched ahead of time. I did that the day before, which was nice when balancing multiple side dishes Thanksgiving afternoon. The shallots and browned butter add a lovely flavor to the beans. Two Barefoot Contessa recipes on my holiday table this year!

  • ginger2212 on October 18, 2022

    Another one of my favorite side dishes. Always so good!

  • Baxter850 on December 20, 2025

    Nice version. Would make again.

  • anya_sf on January 16, 2019

    Quick last-minute recipe if green beans are blanched in advance. Great for Thanksgiving. I doubled the beans but not the shallots. A hit, even with the kids.

  • KatGeorge on May 20, 2025

    Delicious! I pre-blanched the beans and pre-sautéed the shallots while roasting a chicken. Once the chicken had rested and gravy was done, I reheated the butter/shallots and stirred in the beans. Amazing flavor. Those shallots are magic.

• Slow-cooked scrambled eggs with fresh herbs

  • alex9179 on May 26, 2016

    You can halve the butter, at least. This is my children's favorite egg recipe, although they like the eggs cooked until firm. Dried herbs work fine in a pinch. Using a basil compound butter is delicious.

  • anya_sf on August 21, 2022

    1/4 recipe served 2; we had them over English muffins. The eggs were nice and creamy and the herbs provided extra flavor.

• Chicken stew with biscuits

  • averythingcooks on January 12, 2018

    This was really good. I chose this because I have never actually baked biscuits on top of a stew before so Barefoot Contessa seemed like a good place to start. The recipe was halved easily which gave the 2 of us a great dinner and fantastic leftovers for lunch (which really is a big deal in this house! ). I did replace some of the chicken stock with white wine and added some leeks, roasted red pepper, celery and fresh thyme leaves to the mix. As much as I always use my food processor to cut fat into pastry and my stand mixer to make yeast dough, I have never carried out every biscuit step in the stand mixer before -but it worked for these. The whole dish is a repeater for sure.

  • anya_sf on January 17, 2018

    I roasted 4 large chicken breasts for about 50 minutes, which yielded plenty of meat. I used 4 cups low-salt canned broth, 1 cup water, 1 bouillon cube, and the full amount of salt and thought the seasoning was just right. If using 2 bouillon cubes, I'd probably reduce the salt. I used "only" 6 Tbsp butter in the filling and it turned out great - plenty thick and rich. Omitted the pearl onions, as my son doesn't like them, and increased the peas a bit. Prepared the stew 1 day ahead and reheated it a bit longer. Made the biscuits with buttermilk instead of half-and-half, and they were still fairly light and tender, although I'm sure half-and-half would be even better. I skipped the egg wash (lazy) so my biscuits were lighter in color. Overall, we loved this. It made a lot (4 dinner servings + 3 lunches).

• Provençal tomatoes

  • averythingcooks on November 27, 2020

    With 3 “on the vine” tomatoes & some sketchy basil to use up, I came here. I took a thin slice off the top of each tomato (rather than cutting them in 1/2) and dug out all the core/pulp/seeds etc. I made a 1/2 recipe of the garlicky, herby bread crumb filling & it filled the 3 tomatoes perfectly. I felt they needed more time in the oven than called for but with the finishing drizzle of olive oil & melty gruyere, these were a perfect side for grilled steaks.

  • anya_sf on January 16, 2019

    I omitted the thyme and scallions and they were still quite good even made with supermarket tomatoes. Would be better with vine-ripe tomatoes. Good cold the next day.

• Hashed browns

  • averythingcooks on March 04, 2023

    These were very good but next time I will give the potatoes a head start (ie steam in the microwave or on the stove top) to be sure they cook through in a reasonable time. As written, mine certainly took a lot longer than the time given.

  • anya_sf on January 23, 2020

    3 Tbsp butter was plenty. The potatoes took longer to cook; maybe I diced them too large. They didn't brown much. I wasn't sure about so much salt, but did end up using the full amount. I used chives instead of green onions. Overall, this was good and not too difficult or time-consuming.

  • Noknifeskills on April 19, 2026

    These came out tasty. Like others commented, took way longer than stated. Also, couldn’t seem to get them brown and crispy. 5 tbsp of butter was too much- would drop to 3. I only used one onion, but I added more scallion, and used chives instead of parsley. I would try again with less butter and an expectation of a longer cook time.

• Chive biscuits

  • averythingcooks on December 24, 2024

    I cut this in 1/2 and simply cut my circle of dough into 4 wedges. We got a great rise and thought these were very good warm with butter & with sausage gravy spooned over.

  • anya_sf on January 23, 2020

    I got 9 biscuits. Used chives. They were quite good - very rich, but we still wanted butter on them.

• Baked "chips"

  • averythingcooks on November 15, 2025

    I started my whole russets with 10 minutes in the microwave before being sliced/tossed with the oil & seasoning. The garlic was added in 1/2 way through the bake and while the head start means less time in the oven, they still came out beautifully soft on the inside and crispy on the outside. Like anya_sf, we say "delicious!"

  • anya_sf on January 13, 2019

    Delicious!

• Garlic & herb cream cheese

  • averythingcooks on December 15, 2025

    With around 3 oz of "already beaten smooth" cream cheese in my fridge, I used 2 tbsp of my freezer stash of "fresh herb ranch" made with parsley, dill & chives (ie no scallions needed). This blend is not "equal parts" and so I find it nicely balanced. I added the milk slowly, stopping early & I did not miss the salt that I actually forgot to add. I will happily eat this with a morning bagel until it's gone & will make it again for sure.

  • anya_sf on January 23, 2020

    Made 1 day ahead. This would be great on crackers with some tomato as hors d'oeuvres. The dill was fairly strong.

• Vegetable cream cheese

  • averythingcooks on May 09, 2026

    I had around 2.5 oz of cream cheese to use up so made this for bagels for the next few mornings. I tried to stick to 1/2 tbsp of each veg and added a very small finely minced clove of garlic. Not sure how often I would make this but we will happily work through this batch.

  • anya_sf on January 23, 2020

    Made 1 day ahead. Easy, good. Nice for a brunch - I probably wouldn't make it just for myself.

• Chicken stock

  • anya_sf on January 13, 2019

    Made exactly as directed (with 2 parsnips). Used organic chickens. Stock was very rich and flavorful, but very expensive, and seems like such a waste of meat (3 whole chickens!!), so I probably won't use this stock recipe again.

  • Lhughes2 on January 03, 2026

    The addition of dill is a surprise hit. Using this stock in recipes makes such a difference.

• Roasted winter vegetables

  • angela_gnbj4y on March 29, 2026

    This is a great recipe. The parsley is nice but not needed. We can all stop pretending it takes 30 minutes to roast veggies though- this takes around 50 minutes every time.

  • krista_fcgy12 on January 16, 2026

    In all fairness I undercooked the just a bit. Next time around I would place them in a bowl and stir them well so that each piece was coated with olive oil.

  • katewalk26 on February 13, 2026

    Great method for root vegetables. They were delicious!

  • anya_sf on January 16, 2019

    Good, easy way to prepare root vegetables. Surprisingly, the carrot required extra time (maybe I cut the pieces too large).

• Mashed yellow turnips with crispy shallots

  • anya_sf on August 18, 2022

    Identical to the Union Square Cafe recipe. Best way I've found to prepare rutabagas, which aren't always well received by my family.

• Zucchini with Parmesan

  • anya_sf on January 16, 2019

    Nice method of cooking zucchini - adds a lot of flavor.

  • ginger2212 on October 18, 2022

    This zucchini is addictive! I never have leftovers - no matter how much I make!

  • carol_se9mwz on May 09, 2026

    Often skip the onions. Still good and so easy

• Sautéed carrots

  • anya_sf on January 16, 2019

    Easy, nice way to cook carrots. They get quite soft after 7-8 minutes.

• Garlic sautéed spinach

  • anya_sf on January 16, 2019

    I used bagged spinach and did not rinse it. The spinach turned out well. Could cut back on the salt.

  • Skamper on November 03, 2020

    Yummy and easy. Used 8 oz spinach (1/3 recipe) and next time would make half recipe for 2, more generous servings. Can't believe I'm saying this but would dial back the garlic a bit.

• Mashed butternut squash

  • anya_sf on January 16, 2019

    I made 2/3 recipe with one large squash. The squash tasted good after roasting, but was stiff and gluey after pureeing. I added a few extra tablespoons of milk, but it was still very thick and chalky tasting. Maybe smaller squashes work better. I added a lot more water to make it stirrable. Flavor was good.

  • OneAnd2 on December 29, 2020

    I used a 32-ounce package of peeled, chopped squash chunks for a half recipe. Worked fine.

• Sagaponack corn pudding

  • gail_sheehq on June 02, 2026

    Delicious

  • anya_sf on January 16, 2019

    I made 1/2 recipe but used only 2 Tbsp butter and 1 tsp sugar. Used frozen corn and whole grain cornmeal. Substituted smoked mozzarella for cheddar. The pudding took 55 minutes to bake. Flavor was great. The corn was quite sweet, so I'm glad I didn't add more sugar. Basil flavor was very nice.

  • kbrooks on July 07, 2025

    This is delicious! Used large eggs instead of extra large. Used polenta for the cornmeal. Perfect dish to use fresh corn when you want something other than corn on the cob. Good hearty gluten free vegetarian main dish.

• Wild rice pilaf

  • anya_sf on July 03, 2017

    The ratio of water to rice is less than the package calls for, but it was plenty - still had to drain the rice after cooking. Did not need all of the salt. Quite good and flavorful. Very easy.

• Rosemary polenta

  • anya_sf on January 16, 2019

    I made 1/2 recipe in an 8" square pan, 1 day ahead. Used 1 Tbsp each butter and oil, 1/4 tsp red pepper flakes. I used coarse polenta which took 20 minutes to cook; it was very thick. Cut into 8 squares, 16 triangles. Definitely serve a full square per person. Very tasty.

  • Lhughes2 on January 03, 2026

    Get regular requests for this dish. Use it as a side for Chicken cacciatore.

• Raspberry cheesecake

  • anya_sf on January 20, 2019

    Great cheesecake recipe, just the right texture for me. The cake did not crack, and there was no messy water bath. I usually make 1/2 recipe (using 2 whole eggs + 2 yolks) in a 7" springform pan (fills the pan). Neufchatel cheese works. Raspberries are great on top, but strawberries are also good.

  • KristenS on July 14, 2020

    Delicious! My go-to cheesecake. Does not crack, looks beautiful, tastes exactly the way I want it to. Use all the zest suggested.

  • jimandtammyfaye on May 22, 2022

    Behemoth of a cheesecake! Used strawberries/strawberry jam for topping instead of raspberries. Lemon flavor helped to cut richness. Cracked on top, perhaps due to oven temp issues (but easily covered with berries). Check early for doneness next time.

  • JJ2018 on March 31, 2019

    Made this again at my Mum’s request. This time used a large tin, did 2/3rds of recipe but doubled the base to make it thicker. It turned out so much better and didn’t crack. Added slightly less lemon zest and served drizzled with ark chocolate ganache and strawberries. Definitely my go to cheesecake recipe

• Frozen Key lime pie

  • anya_sf on January 20, 2019

    I cooked the yolks with lime juice per recipe note. Used regular Persian limes. I didn't know how long to freeze the pie before topping with whipped cream (froze 1.5 hrs but maybe should have been longer). It turned out fine. Froze 10 hrs before serving. Need to sit at room temperature for a bit before slicing. Very tasty.

  • Mlr5 on April 07, 2021

    Needed a lot more limes than suggested to get the right amount of juice. Didn’t cook the eggs at all...followed recipe exactly. The finished pie was super tart. Too much for me really, but others didn’t agree and thought it was great.

• Espresso ice cream

  • anya_sf on January 20, 2019

    Made 1/3 recipe. Mixed yolks by hand, not mixer; even if I'd made the full recipe, I would mix them by hand - using the mixer is awkward (splashing). No need to wipe pan since mixture gets strained. Although my espresso was finely ground, I think I'd prefer it strained out. Next time I'd steep it with the cream. Chocolate espresso beans were very intense; I'd use fewer. Good flavor overall.

• Raspberry orange trifle

  • anya_sf on January 20, 2019

    I made 1/2 recipe using leftover orange pound cake. Assembled one day ahead since trifles are better that way, adding whipped cream just before serving. Really good flavor combination! Orange cream was fabulous. Half recipe served 4-6.

  • kkmatti on June 28, 2024

    Excellent trifle recipe! I used a mixture of raspberries & strawberries. The cake was the “Perfect Pound Cake” from Ina Garten’s “Barefoot Contessa Foolproof”, which was a great match for this recipe.

• Orange cream

  • anya_sf on January 20, 2019

    Fantastic flavor!

• Stewed berries & ice cream

  • anya_sf on January 20, 2019

    Used fresh blueberries and strawberries, saving some strawberries for the end, and frozen raspberries. For 2 people, I used 1/2 the berries, but 1/4 of the sugar/water, and the sweetness was just right. It was delicious!

• Pumpkin banana mousse tart

  • anya_sf on January 20, 2019

    I made this early in the day and chilled it about 9 hours. Filling barely fit in the crust. I didn't pipe whipped cream on top, just dolloped it on individual servings. The whipped cream was too sweet; I'd use 1-2 Tbsp sugar next time. Otherwise, the tart was delicious!

• Flag cake

  • anya_sf on January 20, 2019

    I made 1/2 recipe. Cake was easy to make and baked quickly, so check early - it's thin. My cake sank a bit in the middle and was rather dense/coarse. Flavor was just OK (but I'm not generally a fan of white or yellow cake). The cake is really just a vehicle for the frosting and berries. Recipe makes a generous amount of frosting. Very pretty. Overall OK.

• Deep-dish apple pie

  • anya_sf on January 23, 2020

    I had just under 4 lbs apples and sliced the quarters into 4 pieces so they'd pack more closely together. Substituted mace for allspice. After tasting the apples, which were tart, I added an extra 1/4 cup sugar. The dough was very soft and tore easily. The pie chilled 15 minutes before baking. It turned out quite well. The crust was good; I'd feared it would be tough, but it wasn't. Filling was still fairly tart. There was too much nutmeg and orange zest for my taste, but other people liked it.

• Perfect pie crust

  • anya_sf on January 23, 2020

    The dough was very soft and stuck in the food processor. I probably should have chilled the butter and shortening more, and sprinkled the water over the flour mixture and pulsed it, rather than running it continuously. The dough was easy to roll and didn't stick. I chilled it after placing it in the pie pan.

• Chocolate mousse

  • anya_sf on January 23, 2020

    Servings are generous; this mousse is extremely rich. I made it 2 days ahead; it kept well. I used the mixer to beat in the butter while the chocolate mixture was still barely warm. I omitted the instant coffee as I was out and think it was fine without it. Although this was good, I prefer a lighter chocolate mousse. We did not finish this.

• Summer pudding with rum whipped cream

  • anya_sf on January 23, 2020

    I used day-old challah. The pudding wasn't evenly weighted, so some parts ended up chewy (or maybe that was just the bread). I didn't mind that, but others did. I thought it was very good. It needs the whipped cream to balance the sweetness.

• Rum whipped cream

  • anya_sf on January 23, 2020

    Very good with the summer pudding.

• Blueberry coffee cake muffins

  • anya_sf on January 23, 2020

    These are very cake-like. They're good, but I prefer a less-sweet muffin with a heartier texture. Maybe I used too many blueberries, but they sank a bit upon cooling, even though they were definitely baked through.

  • VegasCook37 on February 06, 2026

    Makes a very sweet muffin. I had 22 muffins but my pans may be small. I may have over baked but they also stuck to the paper liners. I was looking to use up sour cream so while I made them. I like other recipes better with buttermilk

  • LemonVerbena on June 22, 2025

    I used some of the suggestions in the comments for the online recipe, using 1 tablespoon of the flour to coat the berries, baking at 425 for 5 minutes and then 350 for 15 (for a dome top) and putting cinnamon sugar on the tops before baking. They were excellent, but my berries were really big and some of them still sunk. Next time I will try to use smaller berries.

• Slow-cooked scrambled eggs with goat cheese

  • anya_sf on January 23, 2020

    Really good, very creamy.

• Slow-cooked scrambled eggs with caviar

  • anya_sf on January 23, 2020

    Inexpensive herring roe worked fine here. The eggs were very good. All 3 flavors would be good together.

• Challah French toast

  • Noknifeskills on April 12, 2026

    This was delicious and quick to prepare. I just used what I had on hand. I swapped stale sourdough for the challah. I didn’t have an orange, so I substituted a capful of Cointreau instead. The results were amazing. Ina has not let me down yet.

  • Lhughes2 on January 03, 2026

    My go to for overnight guests. Simple to make and looks great.

  • dbuhler on August 06, 2023

    This was delicious! I tried to cut my challah slices as close to 3/4" as I could, but many of my slices were closer to 1" and they didn't cook all the way through at 3 minutes per side, so I put them in a 350F oven and baked for 8 minutes and they were perfect! The honey was difficult to mix into the cold ingredients, so next time I will warm the milk and add the honey to the warm milk and then at that mixture to the rest of the ingredients. We loved the addition of the orange zest and will definitely do that again!

  • anya_sf on January 20, 2019

    My go-to recipe for French toast. I find there's enough egg mixture for 12 slices of bread, although it also depends on the size of your slices and how absorbent your bread is. Using a 9x13 dish, I can soak about 6 slices at once. 2.5 minutes per side ends up being the perfect amount of time for both soaking and cooking.

• Scallion cream cheese

  • Noknifeskills on April 19, 2026

    You can’t go wrong with scallion cream cheese. Using a food processor, this couldn’t be easier to make. I love the creamy oniony goodness on some sesame bagels.

  • anya_sf on January 23, 2020

    I made this in a mixer since I was making the other cream cheeses as well, and those are mixed in the mixer. Made 1 day ahead. Easy, good. Nice for a brunch -probably wouldn't make it for myself.

• Fresh fruit with honey vanilla yogurt

  • anya_sf on January 23, 2020

    I made this with vanilla extract only (no bean) and nonfat yogurt. Served with strawberries, mango, and blueberries. Nice flavor. Quick and easy.

• Parmesan chicken sticks

  • anya_sf on January 23, 2020

    Good, but more work than regular parmesan chicken, since the pieces are uneven, and you have to dredge and cook 4x more pieces.

  • taste24 on December 14, 2020

    Tasty, but these needed more salt. Next time, I will salt the raw chicken all over before breading.

• Broccoli & bow ties

  • anya_sf on October 20, 2018

    Everyone enjoyed this. I have also doubled the pasta relative to the broccoli to serve as a pasta dish.

• Fruit juice shapes

  • anya_sf on January 23, 2020

    I made 1/2 recipe, but stirred the gelatin into a full cup of juice, then added the additional (hot) cup after softening. I used cran-raspberry juice so it would "shimmer". In an 8"x8" pan, the gelatin was thinner, but still thick enough. Chilled it overnight. My son loved cutting out shapes and eating them. Note: this is the same recipe as "Knox blocks".

• Toasted coconut marshmallows

  • anya_sf on August 24, 2022

    I made 1/2 recipe using my new KitchenAid 3-qt bowl and combi-whisk (thank you, Darcie!), which turned out better than last time I attempted homemade marshmallows. Not a huge marshmallow fan, I appreciated the additional flavor of coconut. My husband thought these were great.

• Birthday sheet cake

  • anya_sf on January 23, 2020

    I made 1/2 recipe in a 9"x13" pan. I think the full recipe would have overflowed a sheet pan unless the sides were higher than standard. The cake rose while baking, but then sank so the top was level, making it easier to decorate. I removed the cake from the pan after cooling, prior to frosting. The frosting was delicious and easy to make, although you must really wait for it to cool before beating. The cake had a soft, dense texture, and a pleasant flavor. It wasn't exciting on its own, but was a fine vehicle for frosting. The frosting tended to peel off the cake during cutting. The finished cake kept well in the refrigerator.