Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family by Ina Garten

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Notes about this book

Notes about Recipes in this book

  • 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.

    • 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.

  • 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.

  • Scott's short ribs

    • 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

    • 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.

    • 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.

  • Linguine with shrimp scampi

    • Lindalib on August 23, 2013

      Delicious, easy dinner. Will definitely make again.

    • 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.

    • 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.

    • 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!

    • 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.

    • Trackypup on November 24, 2011

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

    • 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.

  • 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.

  • 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.

    • 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.

  • Smoked salmon spread

    • 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.

    • SACarlson on February 15, 2016

      Great on crackers, toast, bagels.

    • anya_sf on January 13, 2019

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

  • 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.

  • 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.

  • Saffron risotto with butternut squash

    • Shannoncooks17 on February 16, 2020

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

    • 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.

  • 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.

  • Homemade gravy

    • Labellaluke on December 14, 2012

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

    • 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.

  • 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.

  • 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.

  • Herbal iced tea

    • 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.

    • 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.

  • 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 more cream. Watch the salt though.

  • 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.

  • Herb-roasted lamb

    • 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.

    • 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.

  • Mac and cheese

    • Kate. on July 07, 2015

      Favorite recipe for Mac and cheese. Everyone loves this

    • 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.

    • 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.

  • Potato basil frittata

    • 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.

    • 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.

  • 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.

  • 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.

    • 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.

  • 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.

  • Roasted vegetable soup

    • 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.

    • 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).

  • Pasta with sun-dried tomatoes

    • 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 :)

    • 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.

  • 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).

  • 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!"

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

    • anya_sf on January 13, 2019

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

    • Baxter850 on July 24, 2017

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

  • Baked "chips"

    • anya_sf on January 13, 2019

      Delicious!

  • Roasted winter vegetables

    • 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).

  • Provençal tomatoes

    • 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.

  • 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.

  • 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.

  • Orange cream

    • anya_sf on January 20, 2019

      Fantastic flavor!

  • 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.

  • 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.

  • Orange pound cake

    • anya_sf on January 20, 2019

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

  • Zucchini with Parmesan

    • anya_sf on January 16, 2019

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

  • Sautéed carrots

    • anya_sf on January 16, 2019

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

  • 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.

  • Sagaponack corn pudding

    • 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.

  • 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.

  • 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.

    • 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

  • 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.

  • Vegetable cream cheese

    • 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.

  • Chive biscuits

    • 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.

  • 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.

  • Challah French toast

    • 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.

  • Hashed browns

    • 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.

  • Scallion cream cheese

    • 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.

  • Garlic & herb cream cheese

    • 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.

  • 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.

  • 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.

  • 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.

  • Tiramisu

    • 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.

  • 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".

  • Jam thumbprint cookies

    • 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.

  • 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.

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Reviews about Recipes in this Book

  • Mac and cheese

    • Kitchn

      Thanks to the all-white, Gruyère-based cheese sauce, it feels much fancier than your typical mac and cheese, making it worthy of a spot at a dinner party or holiday table.

      Full review
  • ISBN 10 060961066X
  • ISBN 13 9780609610664
  • Linked ISBNs
  • Published Apr 04 2002
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Crown Publications

Publishers Text

Ina Garten knows that the best meals are those where friends are so comfortable they feel like family--and family members feel so much more special. It's meals that focus on a warm, shared experience, whether gathered in the kitchen as the cook stirs the butternut squash risotto, or enjoyed around a big table with big platters of oven-fried chicken passed back and forth. With that in mind, she has assembled yet another outstanding collection of beloved recipes that are easy to make and will delight everyone.

Ina's East Hampton Clam Chowder is a stew packed with fresh clams and vegetables, the Lobster Cobb Salad is an old favorite made special with big chunks of lobster, tomatoes, avocados, Stilton blue cheese, and crisp bacon, and her lasagna is updated with turkey sausage. And there's no shortage of outrageous desserts, from Raspberry Cheesecake and Rum Raison Rice Pudding, to the Coconut Macaroons that people have longed for at Barefoot Contessa.

With wonderful photos of Ina cooking in her home, as well as helpful menu suggestions and practical shopping tips, the volume is today's must-have guide to making everyday meals elegantly simple, and entertaining as warm and inviting as a family meal.



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