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The Barefoot Contessa Cookbook by Ina Garten

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Notes about this book

  • Eat Your Books

    2000 James Beard Award Nominee

  • Laura on August 06, 2011

    The more I cook from this book, the more I appreciate it. The recipes are very approachable, yet delicious. This would be a good choice to give to someone just starting out in the kitchen. The photographs are lovely and would tempt anyone to want to get into the kitchen and start cooking.

  • IvyManning on September 03, 2010

    It a good book, mostly. But beware the amount of butter and oil in everything, especially the carrot cake!

  • lydia on June 12, 2010

    The first and still the best of the Barefoot books.

  • Lhardin on April 29, 2010

    Banana Crunch Muffins, Yum!!

Notes about Recipes in this book

  • Fresh lemonade

    • anya_sf on June 17, 2017

      Good and easy. I'm not sure why ice is needed, but it worked. I used Meyer lemons and 2/3 cup sugar, although I could have reduced it a bit. The kids loved it.

  • Roasted eggplant spread

    • anya_sf on June 17, 2017

      Amazingly good for minimal effort. Has a natural sweetness from the roasted vegetables. I served it with pita chips.

    • Breadcrumbs on August 20, 2012

      p. 41 I’m really surprised we haven’t seen a review for this yet. I’ve been making the recipe for years now and we always love it. If you’re finding yourself with an abundance of eggplants and peppers, this is the recipe for you! I see there's a link to the recipe so I’ll skip how this comes together. Suffice to say, prep is super-simple. Ina calls for minced garlic, I often toss in some whole cloves as well. We prefer this a little smoother and I always add an extra tbsp of tomato paste to my mixture. If you have any eggplant-haters in your crowd, this is a dish that just may convert them as the eggplant flavour and texture blends with the other ingredients. Sweet and rustic we love this atop grilled Crostini or pita. Highly recommend this one. Photos here: http://chowhound.chow.com/topics/737716?replied_to=5954411#7536055

    • Cati on August 20, 2012

      Breadcrumbs, this was the first recipe I noted to try when I bought thsi book a month ago. I have been making variations of an eggplanr dip for years, but always roasted the eggplant whole or when in a hurry did it in the microwave.Am very keen to try this where the eggplant is cut up before roasting,but I think it is the wrong season here ,will have to wait till summer.

  • Lamb sausage in puff pastry

    • anya_sf on June 17, 2017

      I used pork sausage links because I couldn't find any other thin sausage. My puff pastry sheets were square, so I cut each into 2 acoordingly. I assembled the logs early in the day and refrigerated, then baked at the last minute. Sliced straight into smaller bites for a cocktail party. Very tasty and easy!

  • Lobster salad in endive

    • anya_sf on June 17, 2017

      I've made this with both crab and bay shrimp, but not lobster. Both were delicious (and more affordable). I made the seafood salad a few hours ahead and assembled the appetizers at the last minute.

  • Crab cakes

    • anya_sf on October 20, 2018

      I shaped the crab cakes a few hours ahead. Used panko. Mixture was very loose, hard to form into cakes (maybe regular crumbs work better?). Even after chilling, these were hard to fry because they were loose. Several fell apart. They were tasty, but the crab flavor wasn't strong, and they were rather greasy. The remoulade was good with them, but overkill. There are better crab cake recipes.

  • Rémoulade sauce

    • anya_sf on October 20, 2018

      Very good!

  • Hummus

    • anya_sf on October 20, 2018

      Easy and very good. Relatively mild flavor. Great with pita bread or carrot sticks.

    • Breadcrumbs on August 18, 2012

      p. 46 - I've made this hummus on countless occasions and it's always a hit. So quick and delicious. I tend to add extra hot sauce and depending on my menu I vary between using fresh or roasted garlic. I roast heads of garlic in the fall and freeze them so I have them on hand through the winter months. Love this w some Aleppo pepper sprinkled atop.

    • Breadcrumbs on September 01, 2013

      p. 46 - Just another shout out for this recipe. It's our house favourite and one that just never lets us down. So quick to pull together and no need to let it sit as it's delicious right away! Today's batch is made w the wonderful Susie's hot sauce from Antigua. A drizzle of evoo and a sprinkle of Aleppo over top and we're off to the deck to enjoy it along w some grilled pita and a little white wine. Cheers to another summer!

  • Grilled lemon chicken

    • twoyolks on July 24, 2015

      This grilled up nicely and wasn't reasonably moist. The lemon flavor was strong, almost too strong after marinating for 24 hours. Unfortunately, chicken breasts simply don't grill all that well.

    • dmass on March 17, 2018

      This is our go to recipe for lemon marinated chicken. Always receive compliments and requests for the recipe. Absolutely delicious.

    • latham on December 28, 2014

      I've made this twice and it was delicious both times. I marinated the chicken in the refrigerator for 24 hours and I cut the grilled chicken into bite-sized pieces for an appetizer buffet. I also made Ina Garten's satay sauce to go with the chicken. It was a great combination. I will make this again!

    • anya_sf on October 20, 2018

      Half the marinade is sufficient. This works best with thin chicken breasts so that they cook quickly without drying out too much. WIth large breasts, butterfly them. Very flavorful even after marinating only 4 hours.

  • Satay dip

    • anya_sf on October 20, 2018

      Lots of ingredients but simple to make. Great with the lemon chicken. Next time I would use lime juice in the chicken marinade to complement the dip.

  • Guacamole

    • anya_sf on October 20, 2018

      I used white onion soaked in water for 10 min to remove some of the pungency. Added cilantro (Ina hates it, but we love it). Mashed the avocados with a fork rather than cutting them; the cutting method in the bowl seems rather awkward. Added salt to taste. Good recipe.

    • averythingcooks on December 23, 2018

      This year my annual "pre-Christmas dinner party" was a red & green Mexican feast. Neither of us are guacamole fans (i.e. After making it, husband tasted and said "I suppose that is how it is supposed to taste") BUT all night people raved and the bowl was scraped clean! I can always rely on BFC to deliver!

  • Pan-fried onion dip

    • anya_sf on October 20, 2018

      Made a day ahead. Used about half the oil and butter to saute the onions, which was enough. Delicious! Next time I would cut the onions into smaller pieces so they're easier to eat.

    • HerBoudoir on January 01, 2015

      Entirely too addictive.

    • meaganh on July 25, 2016

      Always a hit. I chop the onions finer and use a few other mods to make less nutritionally deadly: Reduce both butter and olive oil for sauteing to 1 or 1 1/2 tbsp each -- Drain onions before adding -- Substitute light sour cream, olive oil mayo, and Neufchatael for the full-fat versions -- Cut mayo to 2 tbsp and bump up sour cream and Neufchatel to reach 1/2 cup of mayo called for.

    • ckbkaddict on November 02, 2012

      This is lovely but next time I would omit or reduce the cayenne.

    • bmbaker on May 15, 2010

      This is the best, but we like it better with the onions chopped a little finer!

    • BethNH on April 12, 2019

      There's not much to say that hasn't been said. I cut the butter and oil in half which worked out fine. I also used low fat sour cream and lite mayonnaise and the dip was plenty rich. If you're going to be in the kitchen anyway and can watch the onions for 30 minutes, there's just no reason to use onion dip from an envelope.

  • Sun-dried tomato dip

    • Julia on January 22, 2016

      So easy and delicious.

    • ckbkaddict on November 02, 2012

      Easy to make and tastes fantastic.

    • KarinaFrancis on July 09, 2017

      Like the previous reviewers I thought it was delicious and so simple to make

    • cadfael on March 10, 2014

      One of my favourite dips over the years.

    • anya_sf on October 20, 2018

      Made 2 days ahead. Substituted yogurt for part of the sour cream. Served with crudites. Everyone at work liked it.

    • secoffey on January 22, 2019

      I've made this for years. Love it.

  • Smoked salmon tea sandwiches

    • anya_sf on October 20, 2018

      I used Eli's Health bread, which was presliced, so I made thicker sandwiches with proportionately more salmon. Great flavors! I'm sure even better as tea sandwiches.

    • ianapoli on January 04, 2014

      butter was too rich, used cream cheese instead

  • Parker's split pea soup

    • imaluckyducky on December 11, 2013

      Pg. 73 I used this recipe as the base for making a split pea and ham soup. It was, by far, the best version I have ever tasted. Added the ham bone with the water at the beginning and then added about a pound of chopped leftover ham when the second portion of split peas were added (after about 40 minutes). Didn't have oregano, but marjoram was an excellent substitute. I left out the potatoes only because I wanted to freeze the leftovers. Will make again!

    • pattig on December 04, 2017

      I used rutabaga instead of potato and the soup was excellent. Will be my go-to for split pea soup now.

  • French onion soup

    • averythingcooks on January 01, 2018

      In a world of French onion soup recipes, this is my favourite. Yes....it calls for 3 different types of alcohol (which makes it richly flavoured compared to so many others I've tried). Yes...the onions do tend to take longer ( but I'm all about low and slow re: caramelized onions) and yes .....I either use all beef or half beef / half chicken stock because I can't get (nor bring myself to order on-line) veal stock BUT at the end of the day, the ultimate test is this: Do I happily eat bowl after bowl WITHOUT the delicious melty cheese/toasty bread topping? Yes I do - all the time.

    • Laura on January 19, 2011

      This is the first time I've ever made French Onion Soup, although I've eaten it many times in French restaurants. I would say that this version is definitely tasty, but not mind-blowing. The onions take way more than 20 minutes to caramelize, more like 40 minutes. Also, I would cut the onions differently in the future -- quarter the onion, then slice -- the slices were too long to eat easily. Also, if I were to make this again, I might use all beef stock instead of half veal stock.

  • Gazpacho

    • Laura on August 27, 2010

      Pg. 79. I've been making a lot of gazpacho this summer, trying different recipes. So far, this one is the best. We had some immediately after I finished preparing it. I suspect it will be even better later, as tomato dishes often are.

    • krobbins426 on July 15, 2013

      Pretty straightforward Gazpacho recipe that hits the spot on a summer's evening. Makes a lot but keeps well.

    • imaluckyducky on May 19, 2013

      I've been making a batch of every other week or so for a solid two months during the summer for the past few years. Good texture, good range of flavors, and you can spice it up if you like. Keeps extremely well in the fridge - I've had it in there for a week and a half before all of it was gone, with no negative outcomes for the flavor or texture.

  • Lentil vegetable soup

    • Laura on November 18, 2011

      Pg. 80. Made this using both chicken stock and vegetable stock (both were homemade.) Also used regular green lentils, not the small French green lentils, because that's what I had on hand. Used both red wine and red wine vinegar. We both enjoyed it a lot. Husband wants to give it 4.5 stars; I'm going with 4.0. That may change after leftovers tomorrow.

  • Rosemary white bean soup

    • nomdekt on August 31, 2010

      Wonderful subtle flavors & so easy to make!

    • imaluckyducky on May 19, 2013

      I agree that the flavors or subtle, but they were perhaps a bit too subtle for my liking. I ate all of the soup during the week, but only out of necessity instead of "man, I can't get ENOUGH of this stuff!"

  • Roasted-tomato basil soup

    • dmass on January 07, 2013

      This is a delicious soup. We make this with fresh tomatoes and basil from our garden. We substitute fresh tomatoes for the canned.

    • Laura on August 27, 2014

      Pg. 84. Another winner from Ina Garten. Loved this soup! The basil flavor really shines through. I was concerned about using canned tomatoes in addition to the fresh for fear that the soup would not seem as fresh, but I really don't think it had any effect on that. I'll be making this again very soon!

  • Parmesan croutons

    • Laura on January 19, 2011

      I accidentally bought a whole wheat baguette, so these probably weren't as good as they would be with a regular baguette. I used course Kosher salt, which I think made them a little too salty.

  • Curried couscous

    • Laura on April 20, 2019

      Pg. 94. I wanted to love this as much as the previous 3 reviewers and expected to, given that it's an Ina Garten recipe. Unfortunately, I thought it was just so-so. That may have been because I used whole wheat couscous rather than regular couscous. I'd never used whole wheat before and I think I don't care for it. I'd give this recipe another try using regular couscous.

    • cookbookhabit on June 08, 2013

      One of my favorite BC recipes ever, and one of the simplest and healthiest, too. Keeps well in the fridge for repeat lunches.

    • Dale on May 22, 2011

      This is an unbelievable salad and very easy; I substitute craisins for currants

    • bernalgirl on July 26, 2012

      My cousin made this for a barbecue, it is delicious! Definitely not another ho hum couscous salad.

  • French potato salad

    • Aggie92 on August 22, 2016

      Delicious. Made a few small changes: white wine vinegar for the Champagne vinegar, omitted the dill, reduced the olive oil all the way down to 1 tablespoon, and cooked the potatoes in chunks instead of whole. Best served at room temperature.

  • Broccoli with garlic

    • Laura on July 08, 2014

      Pg. 100. Well, this is a rarity -- an Ina Garten recipe that didn't wow me. The one change I made was that I made it with half broccoli and half golden cauliflower. It wasn't bad, it just wasn't all that good. The pepper flakes and garlic flavors didn't come through in the oil. I much prefer the Deborah Madison recipe, Broccoli with Garlic, Red Pepper Flakes and Parmesan, from Vegetarian Cooking for Everyone.

    • sturlington on May 25, 2013

      P100. I was looking for a recipe that would use some leftover cooked broccoli. This was surprisingly good. I omitted the actual garlic and added only the garlic oil for a more subtle flavor.

  • Grilled salmon salad

    • ksg518 on April 30, 2017

      This is a great light dinner or lunch. I serve it over crisp lettuces, with a small amount of extra oil and vinegar dressing. The first time I made this (years ago), I thought having to grill the salmon hours before serving so it would have time to chill was a problem but it's actually one of the best parts of the recipe. Just grill the salmon when it's convenient, let it chill and the actual salad can be put together in a few minutes.

    • mirage on June 26, 2010

      Anne made - it was very good.

  • Sugar snap peas with sesame

    • ellabee on June 11, 2017

      Steamed 3 min rather than blanched, dressed w/just sesame oil and bit of salt. Terrific, but these sugar snaps were abs fresh from the farmer's market and so sweet that they're equally good when raw & unadorned. Next time will add tiny bit of rice vinegar to sesame oil before dressing.

    • chawkins on May 31, 2017

      Very simple and great tasting side for my garden fresh sugar snaps, I blanched the peas for 1 minute just to take the raw edge off.

  • Vegetable coleslaw

    • twoyolks on November 15, 2016

      This is a decent coleslaw. It's a little unusual to have mustard in the dressing but it works pretty well. I don't think slicing the cabbage in food processor yields thin enough slices for a proper coleslaw.

    • raybun on November 06, 2016

      This is my go to coleslaw every time I make pulled pork. Just perfect!

  • Barbecue sauce

    • swegener on February 01, 2015

      This was really good and pretty easy--I used it on my pulled pork and it was rich and spicy. It does make a lot.

  • Filet of beef bourguignon

    • Rachaelsb on December 09, 2017

      Even more delicious the next day.

    • Laura on March 11, 2013

      Pg. 123. This is fabulous! As Ina states, this is a far quicker way of making this dish because the filets require almost no time to cook vs. stewing beef for hours the old-fashioned way. However, this is also an extremely expensive way to make this dish. To save some money I cut back by 1/3 the amount of beef and added baby yukon gold potatoes. Otherwise, I followed the recipe exactly. It was absolutely delicious and I wouldn't hesitate to make it again, but not soon and only for a special occasion because of the cost. Meanwhile, looking forward to leftovers for dinner tonight; they should taste even better.

  • Indonesian ginger chicken

    • Laura on June 06, 2014

      Pg. 125. I'm a big fan of Ina Garten -- her recipes are pretty foolproof for the most part. So, I expected to love this dish, especially given the ingredients. I followed the directions exactly with the exception that I marinated for about 8-9 hours on the day I cooked it rather than overnight. So, that may have been the issue. In any event, I liked it but didn't love it -- the flavor of the ginger did not really come through. Next time I would remove the covering at the beginning of baking, not halfway through the process. I did love the fact that it was a snap to prepare, so I will probably try it again.

    • ddenker on October 20, 2016

      We really liked this dish and would like to make it again as it was so easy to prepare and more exciting than the normal roast chicken we make. I marinated it overnight (~24 hours) and it was fragrant and the color and crisp were incredible.

    • Dahliadiva on August 19, 2017

      I have made this a few times, it is delicious and easy to make. So far, all of Ina's recipes have been a success.

  • Lemon capellini with caviar

    • anya_sf on March 16, 2019

      I made 1/2 recipe as a main course for 2 people, using whole wheat spaghetti, Meyer lemons, and whitefish roe. I also added cooked broccoli florets. The pasta was really delicious - how could it not be with all that lemon butter? Broccoli was great in it. I'm sure it would be even more decadent with capellini and black caviar.

  • Perfect roast chicken

    • mamacrumbcake on July 11, 2016

      I thought I already knew everything I needed to know about roasting a chicken, until I tried this recipe. Wow! This was so good and so easy--maybe 10 minutes of effort, compared to my usual 5. This recipe makes the most delicious pan juices of any roast chicken I've ever had. You can taste a hint of the lemon and the thyme which is stuffed into the cavity. And the roasted onions, carrots, and fennel that cooked in the same pan--swoon--who needs chicken? My chicken was smaller than the recipes called for so I only cooked it for an hour at 425. It was beautifully browned, juicy, and tender. If you make this, make sure to serve something that will soak up the pan juices (rice or potatoes). The book version of this recipe differs slightly from the online version: the book version has an accompanying gravy recipe and only calls for roasting onions and carrots. The online version also adds fennel.

    • mharriman on January 12, 2019

      Wonderful. We usually don’t like gravy at our house, and I usually don’t make it, but decided to follow the full recipe and am glad I did. The gravy was lovely— not to heavy, not to thin, nice texture and flavor, and no lumps. Definitely will repeat.

    • rionafaith on September 09, 2017

      p. 130 -- Delicious roast chicken with gravy. The cavity is stuffed with a whole head of garlic, lemon, and a bunch of thyme, which seems slightly wasteful, but it did make for a great bird. I couldn't find my kitchen twine so I "trussed" the bird by slitting a hole in the excess skin and shoving the end of each drumstick through (a technique I picked up from some other roast chicken recipe somewhere along the line), which worked just fine. Skin was nice and crisp, and the meat was very juicy, even the breast. I didn't bother to strain the onions out of the gravy as I love caramelized onions anyway, and thought they added something extra to the gravy -- which is fantastic, by the way. Next time I will definitely have to serve this with mashed potatoes or crusty bread for all that deliciousness!

    • stockholm28 on August 25, 2013

      This is my "go-to" roast chicken recipe ... easy and tasty.

    • chawkins on November 07, 2018

      This was quite tasty for the effort put in. The recipe from the book adds only yellow onions to roast along with the chicken, but the photograph there showed carrots. Since we just harvest a bunch of carrots from the garden, I added couple of them to the pan. My thyme is dying and there is not enough usable sprigs on it, so I used rosemary instead. I also liked the way she made gravy, very simple and no lumps.

  • Lobster potpie

    • anya_sf on December 27, 2018

      I've made this twice, but never exactly following the recipe. First time I made individual pot pies using puff pastry crusts only on top (no bottom crust). Increased the lobster to 1/4 lb per person. The second time I made one large pot pie, but again using puff pastry and only a top crust; assembled it one day ahead. This time I used frozen cooked small shrimp and added some tarragon to the filling. Both versions were delicious. The large pot pie filling bubbled through the crust so the center never browned; I cut it away, so we just had crust around the edges which was still enough. Half the butter was enough for the filling. A nice special occasion dish.

  • Swordfish with tomatoes and capers

    • Laura on August 06, 2011

      Pg. 136. We really liked this alot. Delicious and simple. The sauce flavors were excellent. However, next time I make it I will increase by half the amount of tomatoes -- the proportion of onions/fennel seemed to overwhelm the tomatoes. The swordfish steaks I had were slightly smaller than those called for in the recipe and so I cut back on the cook times just a bit. The fish came out perfectly cooked. This sauce would be great with other white-flesh fish as well.

    • mirage on June 26, 2010

      Anne made - it was very good

    • Breadcrumbs on December 22, 2010

      p. 136 - Oct 2010 -The sauce was really delicious. I used the food processor to chop the veggies to speed up the process, especially since fennel is so hard...much easier in the fp. I really liked the impact that the inclusion of one tbsp of butter made to the sauce. I tasted it just prior to the addition and though it was a small amount, the butter really seemed to round out the flavours and kill any acidity from the tomatoes. Made again in December and dish was even better w addition of sweet yellow pepper and olives and anchovy paste. Excellent, will make again.

  • Turkey meatloaf

    • mirage on January 16, 2010

      Susan and Nancy each said "yuck"

    • we10mom on May 01, 2013

      I love this meatloaf! Especially wonderful cold for sandwiches. In place of ketchup, I use tomato jam.

    • wcassity on July 26, 2015

      Nice flavor, but turkey breast just doesn't make sense for meatloaf. Even juicy and out of the oven, the texture was off, and the leftovers were inedible.

  • Roasted carrots

    • twoyolks on December 24, 2015

      The carrots weren't cooked all the way through but were already quite brown.

    • averythingcooks on October 08, 2018

      I realized I wrote about these in a comment to a blog but not here. I. Love. These. Carrots. They appear at all kinds of holiday dinners and always receive rave reviews. I see all kinds of recipes for glazes or vinaigrettes to serve over them but they really don't need anything other than the olive oil, salt and pepper - simple and delicious.

    • JJ2018 on April 21, 2019

      These were just ok for me... maybe I just don't like roasted carrots that much though!

  • Roasted Brussels sprouts

    • averythingcooks on October 08, 2018

      So simple.......so delicious! I did go lighter on the salt and cut the larger ones in half before roasting. I had some chopped cooked bacon ready to toss with them but my husband tasted one and declared the bacon unnecessary. That is saying something.

    • ljholland on November 08, 2012

      Cut sprouts in half before roasting.

  • Roasted baby pumpkins

    • anya_sf on October 30, 2017

      I wasn't sure which type of baby pumpkin to use - seems like some might be tastier than others. The ones I picked had a fairly dry, starchy texture. When mixed with the applesauce, they tasted OK, but not that great. They needed extra salt, and maybe some butter. The presentation was super cute, but I'd rather stuff them with something else (like stuffing).

  • Homemade applesauce

    • cookbookhabit on June 08, 2013

      The only applesauce recipe I come back to every fall. Freezes beautifully, too.

    • smccandless on December 16, 2011

      favorite applesauce recipe. Works every time. Do not need to peel apples. Use variety. Cut sugar in half and omit butter.

  • Potato-fennel gratin

    • dmass on March 17, 2018

      Delicious! A non fennel fan I served this to, loved it.

    • anya_sf on December 23, 2018

      Made 1/2 recipe in a 7"x10" dish. Sliced the potatoes by hand. Used a mixture of cream and half-and-half, which worked fine - next time I'd try all half-and-half, since it's so rich. I'm not sure cream needs to be mixed in with the cheese on top. The gratin was amazing! We devoured the whole thing.

  • Parmesan smashed potatoes

    • anya_sf on December 23, 2018

      Good even when made with lower fat milk instead of half-and-half. I usually mix them by hand. Add salt to taste - I did not need the full amount.

  • Fingerling potatoes

    • anya_sf on December 23, 2018

      Simple and delicious. I used a bit less salt.

  • Spinach pie

    • anya_sf on June 08, 2017

      I used 2 16-oz bags of spinach and pregrated Parmesan. I used unsalted butter for the pastry, which I think it better, since the filling is salty enough. I didn't need quite all the butter. Ina did not specify the size of phyllo sheets - mine were large, about 14x16". I don't own a 6" ovenproof nonstick skillet, only a 10" one, so I used that, which worked fine. It was quite thick; I think it would be overly thick in a 6" pan, although 8" would probably work. It can be assembled a few hours (and maybe even a day) ahead and refrigerated, then baked later. Mine needed about 10 extra minutes in the oven to avoid pale pastry spots. The recipe says to cool completely before serving, but I only cooled it for about 20 minutes, which is probably the minimum time. The longer you let it cool, the easier it is to cut. It makes 6 generous servings, or 8 more reasonable ones, depending on what else you're serving. I ate way too much. It was delicious.

    • wcassity on December 16, 2018

      This was great. Used 8 inch nonstick pan as directed. My phyllo sheets weren't longer enough to cover the top, so used 3 additional sheets on the top. Delicious.

  • Outrageous brownies

    • Rajcakes on June 19, 2017

      Been making this for years best brownies ever

    • Dale on May 22, 2011

      Hands down the only recipe I will ever use for brownies and feeds a crowd

    • mirage on January 16, 2010

      The best.

  • Coconut cupcakes

    • imaluckyducky on February 06, 2015

      Pg 175 4 stars. I made these without a standmixer, and my handmixer died halfway through creaming the sugar, so keep that in mind with this review. Used 5 large instead of extra large eggs by accident. Cake comes out light and moist, but with such a large cooking window (25-35 mins), you really need to pay attention to how the tops of the cakes are cooking. 30 minutes provided a more dry cake. Stick with 25-27 minutes. Frosting is delightful and not too sweet despite having 1.5lbs of confectioners sugar. Rave reviews from the coconut lovers, but even those who generally aren't fans liked them. Took about 3.5 hours when all is said and done.

    • Cookie24 on February 26, 2017

      I love these cupcakes. I do find however, the extra large eggs to be annoying because I never buy that size so I usually just add an extra large egg. The cake is light a flavorful. Frosting is great, just be sure to set out the cream cheese the night before so it's soft and pliable.

  • Peach and raspberry crisp

    • secoffey on January 22, 2019

      This is delicious. Peach and raspberries together is such a great combination.

  • Croissant bread pudding

    • alex9179 on May 26, 2016

      Wonderful and a good option for the holidays. I substitute craisins for a bit of tartness with the very sweet pudding.

    • Kfaber on December 21, 2013

      Incredibly rich but delicious in small portions! Next time I would try chocolate chips instead of raisins

  • Homemade granola

    • cookbookhabit on June 08, 2013

      Seriously addictive stuff - probably the most sugary granola recipe I've tried, but it's incredible. I find that turning the oven down a notch results in less burning (always a hazard with granola, but especially this one with its copious amounts of maple syrup).

    • Alro9 on November 06, 2013

      Really enjoying this granola. I did make some changes to the recipe - turning down the oven and reducing the time overall (more like 30mins) worked and stopped the whole thing burning. Also I found the suggested proporition of dried fruit to add (cherries, apricots, cranberries etc) was too high for me so I chopped this up and have kept it separate to add 'according to taste' to the granola base. Next time I'd just reduce the quantity.

  • Banana crunch muffins

    • Kfaber on July 18, 2014

      These muffins are so good! Left out the nuts- the diced banana, granola and coconut added to batter was plenty- and added banana chips to the tops which gave them great crunch.

    • Delys77 on November 19, 2012

      The flavour on these muffins is delicious with all the little tidbits that go into them. The are quite delicate though, and a little sticky form the sugar so I would definitely say you have to go with a lined muffin tin. A bit higher calorie than some other muffins but definitely a good result.

    • wcassity on December 16, 2018

      Very tasty. Good texture with the mix-ins. Recipe made 24 small sized muffins, cooked for approx 21 min.

  • Strawberry scones

    • sturlington on May 03, 2015

      These scones use dried strawberries, not fresh.

    • anya_sf on March 02, 2019

      I couldn't find dried strawberries, so I used dried mixed berries (strawberries, blueberries, cherries, cranberries). I diced the strawberries, not not the other fruit. I increased the fruit and next time would double it, as the scones aren't very sweet and the fruit added sweetness and flavor. I used whole wheat pastry flour and buttermilk in place of cream. The scones were very flaky and moist, and still quite rich with all that butter. No need to roll them out - just pat them with your hands and cut them.

  • Maple-oatmeal scones

    • anya_sf on March 02, 2019

      I made 1/4 recipe and patted out the dough instead of rolling, cutting it into 6 triangular scones. I used all whole wheat pastry flour and old-fashioned oats, and reduced the butter to 6 Tbsp instead of 8, adding a few extra tablespoons of buttermilk. Shaped them the night before and baked in the morning. For the glaze, I used maple extract instead of vanilla. We liked them. They were similar to Starbuck's maple scones. I've also made them with raisins instead of pecans.

    • twoyolks on November 18, 2014

      The glaze was the best part of these scones. The scones themselves didn't have a lot of flavor other than being slightly sour (from the buttermilk).

  • Hot chocolate

    • anya_sf on March 02, 2019

      The chocolate seemed a little grainy (or maybe it was the espresso), but the taste was smooth, rich, and delicious. I think you could use all milk in place of half-and-half.

  • White hot chocolate

    • anya_sf on March 02, 2019

      This was rather one-dimensional, like sweet vanilla milk. The white chocolate solidified as it cooled. I didn't serve this with vanilla beans (expensive!). Would not make again - regular hot chocolate is way better.

  • Orange yogurt

    • anya_sf on March 02, 2019

      I drained the yogurt (Straus nonfat) for 6 hours and it was nice and thick. Enjoyable combination of flavors, not too sweet. Orange zest was fairly strong.

  • Fresh fruit platter

    • anya_sf on March 02, 2019

      This is more of a guideline than a recipe - very handy for entertaining. I used pineapple, watermelon (sliced with rind for additional color), raspberries, and blueberries, garnished with mint leaves. Very pretty and a nice combination of fruit.

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Reviews about Recipes in this Book

  • Perfect roast chicken

    • The Kitchn

      The real highlight might just be all those aromatics stuffed inside the chicken, which make for meat that's tender, juicy, well-seasoned, and infused with just the right amount of subtle fragrance.

      Full review
  • ISBN 10 0609602195
  • ISBN 13 9780609602195
  • Linked ISBNs
  • Published Nov 01 1999
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Crown Publications

Publishers Text

After 20 years of dazzling customers at her legendary East Hampton specialty food store, Ina Garten shares tips and 100's of recipes for simple and stunning party foods.

Ina Garten teaches us how to entertain with style, simplicity, and a relaxed sense of fun. There are notes throughout the book for giving cocktail parties, lunches, and dinner parties where everything is done before the guests arrive. And there are easy instructions for creating gorgeous party platters that don't even require you to cook!

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