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Barefoot Contessa Foolproof: Recipes You Can Trust by Ina Garten

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Notes about this book

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Notes about Recipes in this book

  • Dukes cosmopolitan

    • anya_sf on February 02, 2019

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

    • ianapoli on June 28, 2015

      froth egg white before adding. Jan 2014

  • Mustard and Gruyère batons

    • anya_sf on February 02, 2019

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

  • Caramelized bacon

    • anya_sf on February 02, 2019

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

  • Sidecars with dried cherries

    • anya_sf on February 02, 2019

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

  • Crab strudels

    • anya_sf on February 02, 2019

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

    • Kfaber on December 25, 2015

      Good crab appetizer - the phyllo was a nice touch

  • Jalapeño cheddar crackers

    • anya_sf on February 02, 2019

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

  • Rossinis

    • anya_sf on February 02, 2019

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

  • Parmesan crisps (Frico)

    • anya_sf on February 02, 2019

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

  • Tuscan mashed chickpeas

    • anya_sf on February 02, 2019

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

    • twoyolks on May 22, 2017

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

    • julesamomof2 on August 19, 2017

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

  • Chili tortilla chips

    • ianapoli on June 28, 2015

      June 2015 wonderful use of leftover tortillas. Wonderful

    • anya_sf on February 02, 2019

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

  • Thyme-roasted Marcona almonds

    • anya_sf on February 02, 2019

      Simple and good.

  • Winter minestrone and garlic bruschetta

    • anya_sf on February 02, 2019

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

    • Jacksmm1 on July 09, 2014

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

    • bwhip on February 20, 2018

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

  • Garlic bruschetta

    • Lnevva on February 11, 2016

      Completely easy & absolutely perfect with the Winter Minestrone

    • anya_sf on February 02, 2019

      Delicious, especially with the minestrone.

  • Easy tomato soup and grilled cheese croutons

    • anya_sf on February 02, 2019

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

    • clouse91 on December 11, 2013

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

    • Rachaelsb on January 03, 2014

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

    • ianapoli on June 28, 2015

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

    • Lepa on June 10, 2018

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

    • raybun on April 03, 2017

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

  • Grilled cheese croutons

    • anya_sf on February 02, 2019

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

  • Spanish pea soup with crispy ham

    • anya_sf on December 27, 2018

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

  • Easy gazpacho and goat cheese croutons

    • anya_sf on February 02, 2019

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

  • Tomato crostini with whipped feta

    • anya_sf on February 02, 2019

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

  • Endive, orange and Roquefort salad

    • anya_sf on February 02, 2019

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

  • Marinated artichoke hearts (Artichokes barigoule)

    • anya_sf on February 02, 2019

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

    • ianapoli on June 28, 2015

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

    • Aggie92 on June 18, 2015

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

  • Fig and fennel caponata

    • anya_sf on February 02, 2019

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

  • Easy tzatziki with feta

    • anya_sf on February 02, 2019

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

  • Hot smoked salmon

    • anya_sf on February 02, 2019

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

  • Fresh dill sauce

    • anya_sf on February 02, 2019

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

  • Italian seafood salad

    • anya_sf on February 02, 2019

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

  • Lobster corn fritters

    • anya_sf on February 02, 2019

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

  • Fennel and garlic shrimp

    • anya_sf on February 02, 2019

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

    • ianapoli on July 04, 2015

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

  • Salmon and guacamole sandwiches

    • anya_sf on February 02, 2019

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

  • Lobster and potato salad

    • anya_sf on February 03, 2019

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

  • Israeli couscous and tuna salad

    • anya_sf on February 03, 2019

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

    • jackiecat on February 03, 2019

      https://www.foodnetwork.com/recipes/ina-garten/israeli-couscous-and-tuna-salad-recipe-3381642

  • Balsamic roasted beet salad

    • anya_sf on February 03, 2019

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

  • Roasted asparagus and prosciutto

    • anya_sf on February 03, 2019

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

    • MmeFleiss on March 06, 2015

      Quick and tasty meal.

  • Easy Hollandaise sauce

    • anya_sf on February 03, 2019

      Easy method. Great with asparagus.

  • White bean and arugula salad

    • anya_sf on February 03, 2019

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

  • Crispy mustard-roasted chicken

    • anya_sf on February 03, 2019

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

    • Kfaber on February 13, 2014

      Delicious chicken recipe! And very easy to make.

  • Chicken with wild mushrooms

    • anya_sf on February 03, 2019

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

  • Accidental turkey

    • anya_sf on February 03, 2019

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

    • jaelsne on November 29, 2013

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

    • jaelsne on December 01, 2017

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

  • Slow-roasted filet of beef with basil Parmesan mayonnaise

    • MKinLA on April 25, 2013

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

    • julesamomof2 on August 19, 2017

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

    • anya_sf on February 03, 2019

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

  • Basil Parmesan mayonnaise

    • anya_sf on February 03, 2019

      Great with the beef. Half the recipe was sufficient.

  • Mustard-marinated flank steak

    • anya_sf on February 03, 2019

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

    • Rachaelsb on November 07, 2018

      Easy, tasty, nice change

  • 1770 House meatloaf

    • anya_sf on February 03, 2019

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

  • Garlic sauce

    • anya_sf on February 03, 2019

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

  • Veal chops with caramelized shallots

    • anya_sf on February 03, 2019

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

    • mrsmadam on December 19, 2012

      Fantastic!

  • Lamb shanks and orzo

    • julesamomof2 on August 19, 2017

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

    • anya_sf on February 03, 2019

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

  • Roasted sausages and grapes

    • anya_sf on February 03, 2019

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

  • Four-hour lamb with French flageolets

    • anya_sf on February 03, 2019

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

  • Foolproof ribs with barbecue sauce

    • anya_sf on February 03, 2019

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

    • ianapoli on June 28, 2015

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

  • Osso buco

    • anya_sf on February 03, 2019

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

  • Seared scallops and potato celery root purée

    • anya_sf on February 03, 2019

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

    • Kfaber on January 09, 2014

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

    • ksg518 on September 19, 2016

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

  • Sicilian grilled swordfish

    • anya_sf on February 03, 2019

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

  • Salmon and melting cherry tomatoes

    • vickster on August 06, 2018

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

    • anya_sf on September 16, 2018

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

  • Orecchiette with broccoli rabe and sausage

    • anya_sf on February 03, 2019

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

  • Lobster mac and cheese

    • anya_sf on February 03, 2019

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

  • Straw and hay with Gorgonzola (Paglia e fieno)

    • anya_sf on February 03, 2019

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

    • ianapoli on August 16, 2015

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

  • Penne alla vecchia bettola

    • anya_sf on February 03, 2019

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

  • Amelia's jambalaya

    • anya_sf on February 03, 2019

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

  • Green beans gremolata

    • anya_sf on February 03, 2019

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

  • Orange-braised carrots and parsnips

    • anya_sf on February 03, 2019

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

    • juliejean1 on March 07, 2014

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

  • Provençal cherry tomato gratin

    • Lnevva on July 20, 2015

      Need to add cheese! :)

    • anya_sf on February 03, 2019

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

  • Crispy roasted kale

    • anya_sf on February 03, 2019

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

    • Kfaber on February 13, 2014

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

    • ianapoli on July 04, 2015

      agree - too much salt. 12/12

  • Parmesan fennel gratin

    • anya_sf on February 03, 2019

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

  • Sweet potato purée

    • anya_sf on February 03, 2019

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

    • lhkelsey on November 26, 2013

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

  • Spinach with feta and pine nuts

    • anya_sf on February 03, 2019

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

  • Couscous with peas and mint

    • anya_sf on February 03, 2019

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

  • Crispy English potatoes

    • anya_sf on February 03, 2019

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

  • Truffled mashed potatoes

    • anya_sf on February 03, 2019

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

  • Mushroom and leek bread pudding

    • anya_sf on February 03, 2019

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

    • Skamper on January 27, 2018

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

  • Brown rice and wheatberries

    • anya_sf on February 03, 2019

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

  • French flageolet beans

    • anya_sf on February 03, 2019

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

  • Crusty basmati rice

    • anya_sf on February 03, 2019

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

  • Balsamic-roasted Brussels sprouts

    • anya_sf on February 03, 2019

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

    • MKinLA on December 12, 2012

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

    • bwehner on December 25, 2012

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

  • Chocolate cassis cake

    • anya_sf on February 03, 2019

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

  • Perfect pound cake

    • anya_sf on February 03, 2019

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

  • Raspberry crumble bars

    • anya_sf on February 03, 2019

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

    • Globegal on June 18, 2017

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

  • Carrot cake with ginger mascarpone frosting

    • anya_sf on February 03, 2019

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

  • Ginger mascarpone frosting

    • anya_sf on February 03, 2019

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

  • Salted caramel brownies

    • anya_sf on February 03, 2019

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

  • Pecan sandies

    • anya_sf on February 03, 2019

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

  • Sticky toffee date cake with bourbon glaze

    • anya_sf on February 03, 2019

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

  • Pumpkin spice cupcakes with maple frosting

    • anya_sf on February 03, 2019

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

  • Maple frosting

    • anya_sf on February 03, 2019

      Delicious

  • German chocolate cupcakes

    • anya_sf on February 03, 2019

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

  • Coconut frosting

    • anya_sf on February 03, 2019

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

  • Chocolate peanut butter globs

    • anya_sf on February 03, 2019

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

  • Chocolate chunk blondies

    • anya_sf on February 03, 2019

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

    • ianapoli on July 04, 2015

      these disappeared in a hurry! 6/14

  • Stewed rhubarb and red berries

    • anya_sf on February 03, 2019

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

  • Orange French lace cookies

    • anya_sf on February 03, 2019

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

  • Prunes in Armagnac

    • anya_sf on February 03, 2019

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

  • Ultimate pumpkin pie with rum whipped cream

    • anya_sf on February 03, 2019

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

  • Rum whipped cream

    • anya_sf on February 03, 2019

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

  • Perfect pie crust

    • anya_sf on February 03, 2019

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

    • stockholm28 on December 26, 2014

      Nice and flaky, easy.

  • Maple pecan pie

    • anya_sf on February 03, 2019

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

  • Rum raisin truffles

    • anya_sf on February 03, 2019

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

  • Mexican hot chocolate

    • anya_sf on February 03, 2019

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

  • Cinnamon baked doughnuts

    • anya_sf on February 03, 2019

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

  • Viennese iced coffee

    • anya_sf on February 03, 2019

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

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Reviews about this book

  • Oregonian

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

    Full review
  • The Kitchn

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

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0770433405
  • ISBN 13 9780770433406
  • Published Jun 29 2014
  • Format eBook
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Clarkson Potter Publishers
  • Imprint Clarkson Potter Publishers

Publishers Text

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

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

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

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



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