Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

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

Search this book for Recipes »

Notes about this book

Notes about Recipes in this book

  • 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.

  • 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.

  • 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.

  • Tequila lime chicken

    • Breadcrumbs on April 27, 2010

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

  • 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.

  • 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

  • Lasagna with turkey sausage

    • jhappel on November 21, 2010

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

    • 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.

    • 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.

  • 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.

    • 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

    • Lindalib on August 23, 2013

      Delicious, easy dinner. Will definitely make again.

    • 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.

    • raybun on January 20, 2017

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

  • 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.

  • Homemade gravy

    • Labellaluke on December 14, 2012

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

  • 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

  • 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.

  • 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.

  • 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.

  • 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.

  • Mac and cheese

    • Kate. on July 07, 2015

      Favorite recipe for Mac and cheese. Everyone loves this

  • Whipped hot chocolate

    • Labellaluke on December 14, 2012

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

  • Homemade marshmallows

    • Labellaluke on December 14, 2012

      Easy to make and delicious.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • 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.

Other cookbooks by this author