Make It Ahead: A Barefoot Contessa Book by Ina Garten

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    • Categories: Cooking ahead
    • Ingredients: stone-ground whole wheat flour; all-purpose flour; quick-cooking oats; powdered milk; peanut butter; toasted wheatgerm
  • Summer rosé sangria
    • Categories: Cocktails / drinks (with alcohol); Cooking ahead; Entertaining & parties; Summer; Spanish
    • Ingredients: rosé wine; pomegranate juice; lemons; superfine sugar; Grand Marnier; Cognac; raspberries; strawberries; red plums
    • Categories: Cocktails / drinks (with alcohol); Cooking ahead
    • Ingredients: jalapeño chiles; silver tequila; Triple Sec; limes; lemons; honey
    • Categories: Cocktails / drinks (with alcohol); Cooking ahead; Entertaining & parties; Thanksgiving
    • Ingredients: sugar; cranberries; oranges; vodka; cranberry juice cocktail; Triple Sec
  • Parmesan kale chips
    • Categories: Quick / easy; Canapés / hors d'oeuvre; Snacks; Cooking ahead; Vegetarian
    • Ingredients: Parmesan cheese; lacinato kale
    • Categories: Dips, spreads & salsas; Cooking ahead; Middle Eastern; Vegan; Vegetarian
    • Ingredients: canned chickpeas; lemons; tahini; Sriracha sauce; roasted red peppers; pine nuts
    • Accompaniments: Toasted pita triangles
  • show
    • Categories: Dips, spreads & salsas; Quick / easy; Cooking ahead; Entertaining & parties
    • Ingredients: chicken livers; milk; butter; yellow onions; thyme; Cognac; truffle butter; parsley; duck fat
    • Categories: Dips, spreads & salsas; Quick / easy; Small plates - tapas, meze; Cooking ahead; Entertaining & parties; Greek; Vegetarian
    • Ingredients: thyme; Kalamata olives; stuffed grape leaves; canned chickpeas; lemons; tahini; Sriracha sauce; roasted red peppers; pine nuts; dried thyme; fennel seeds; dried red pepper flakes; feta cheese; cerignola olives; cucumbers; Greek yogurt; sour cream; dill; garlic; red peppers
    • Accompaniments: Toasted pita triangles
    • Categories: Dips, spreads & salsas; Cooking ahead; Vegetarian
    • Ingredients: dried thyme; fennel seeds; dried red pepper flakes; feta cheese; thyme; cerignola olives
    • Accompaniments: Toasted pita triangles
    • Categories: Dressings & marinades; Salads; Appetizers / starters; Cooking ahead; American
    • Ingredients: applewood smoked bacon; eggs; baguette bread; romaine lettuce; Roquefort cheese; lemons; olive oil; Parmesan cheese
    • Categories: Dressings & marinades; Cooking ahead; American; Vegetarian
    • Ingredients: egg yolks; lemons; olive oil; Parmesan cheese
    • Categories: Soups; Cooking ahead
    • Ingredients: yellow onions; garlic; zucchini; nutmeg; dried red pepper flakes; Pinot grigio wine; chicken stock; basil; Parmesan cheese; Greek yogurt
    • Categories: Appetizers / starters; Small plates - tapas, meze; Cooking ahead; Spanish
    • Ingredients: cream sherry; golden raisins; red peppers; yellow peppers; green olives; canned anchovies in oil; tomatoes; saffron; baguette bread; parsley
  • Warm fig and arugula salad
    • Categories: Soups; Cooking ahead
    • Ingredients: dried wild mushrooms; pancetta; yellow onions; carrots; celery; pearled farro; cremini mushrooms; dry Marsala wine; beef broth; thyme; crème fraîche; parsley; garlic
  • Cauliflower and celery root soup
    • Categories: Soups; Cooking ahead
    • Ingredients: yellow onions; celery root; fennel; cauliflower; chicken stock; heavy cream
    • Accompaniments: Homemade croutons
  • show
    • Categories: Cooking ahead; Vegan
    • Ingredients: baguette bread; garlic
    • Accompaniments: Tomatoes and burrata
    • Categories: Appetizers / starters; Cooking ahead; Entertaining & parties; Valentine's Day / romantic; Vegetarian
    • Ingredients: burrata cheese; heirloom tomatoes; aged balsamic vinegar; basil; fleur de sel
    • Accompaniments: Garlic toasts
    • Categories: Appetizers / starters; Cooking ahead; Italian; Vegetarian
    • Ingredients: chard; country bread; lemons; Parmesan cheese; fleur de sel
    • Categories: Quick / easy; Stocks; Cooking ahead
    • Ingredients: whole chicken; yellow onions; carrots; celery; parsnips; parsley; thyme; dill; garlic; black peppercorns
    • Categories: Quick / easy; Salads; Lunch; Side dish; Cooking ahead; Entertaining & parties; Vegetarian
    • Ingredients: Roquefort cheese; mayonnaise; Greek yogurt; sherry vinegar; celery; radishes; scallions; iceberg lettuce; fleur de sel
    • Categories: Pies, tarts & pastries; Lunch; Main course; Cooking ahead
    • Ingredients: leeks; crème fraîche; Black Forest ham; Gruyère cheese; baby spinach; basil; Parmesan cheese; frozen puff pastry; fleur de sel
  • French green bean salad with warm goat cheese
    • Categories: Salads; Side dish; Cooking ahead; French; Vegetarian
    • Ingredients: Bucheron cheese; phyllo dough; breadcrumbs; French beans (haricots verts); shallots; dill; mesclun

Notes about this book

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Notes about Recipes in this book

  • Whole wheat peanut butter dog biscuits

    • anya_sf on September 23, 2022

      Some of my biscuits may have been too thick as they needed 20 extra minutes to bake until hard. My taste testers gladly ate them, although to be fair, they've also been known to eat socks.

  • Summer rosé sangria

    • anya_sf on October 12, 2017

      I used an inexpensive dry rose from Provence; I don't think it's necessary to spend too much when making sangria. I made it a day ahead. I wasn't sure why ice is added when made ahead (it just melts), but I added it. The sangria was refreshing and not too sweet. Great on a warm day.

  • Jalapeño margaritas

    • anya_sf on November 02, 2017

      I made a smaller batch and used 1/2 small jalapeno. Infused the tequila for 24 hrs. The resulting drink was way too spicy for me. Maybe I got an extra spicy jalapeno? Made with regular tequila, I think this would be a great margarita recipe. My husband liked his drink OK, but I could not drink mine, as it burned my esophagus.

    • breakthroughc on July 03, 2021

      It isn’t just Anya. These are way too spicy. If I was to do it again I would cut the infusing time in half,

  • Cranberry martinis

    • Kimsuepa on December 30, 2018

      Packs a punch so be careful if you or your guests are light weights.

    • anya_sf on January 27, 2019

      I bottle of vodka typically makes 12 drinks, not 6, so these are huge and strong. I made 1/4 recipe = 4 smaller drinks. Infused the vodka 3 days.The drinks were quite good. Definitely use tart cranberry juice for the right balance of sweetness.

  • Parmesan kale chips

    • anya_sf on October 30, 2017

      Quick to prepare. Crispy and salty, with some bitterness from the kale. Strangely addictive. Good with drinks.

    • Breadcrumbs on July 20, 2015

      p. 28 - I picked up some beautiful Cavolo Nero at the farmer’s market and needed a quick and easy recipe to make use of it. This recipe fit the bill and complimented the Italian inspired menu I’d planned. We especially liked the use of Parmesan in this version of kale chips. I left the leaves whole, which made for a nice presentation. Photo here:

  • Roasted red pepper hummus

    • anya_sf on September 11, 2017

      I made 1/2 recipe as part of the mezze platter, and 3 people nearly finished it (for dinner). Made 1 day ahead; the flavor mellowed over time. The red pepper isn't strong, and isn't spicy, despite the sriracha, but is a nice variation. It was good with cucumbers, carrots, and toasted pita triangles.

  • Truffled chicken liver mousse

    • anya_sf on December 24, 2020

      We tried this 2 days after it was made. I used black truffle butter as that's what I had on hand. The flavor was good, but quite strong and rich. I wish I'd only made half the recipe; this serves 10-12 for sure. There are other chicken liver mousse recipes I've enjoyed more.

  • Greek mezze platter with thyme roasted red peppers

    • anya_sf on September 11, 2017

      I made 1/2 platter, which served 3 people for dinner. Omitted the tzatziki but added Greek marinated eggplant and some sliced carrots and cucumbers. I marinated the roasted peppers overnight. The peppers were quite good. The "platter" (well, mine were served in separate, individual dishes) is a great do-ahead entertaining idea, which can be expanded upon or varied, as desired.

    • averythingcooks on December 22, 2019

      I made the roasted peppers to up the "red" on my annual holiday dinner party table. I changed the method slightly & cooked chunks of red peppers under the broiler. I sliced them thinly and served them as a "sorta relish" beside a hearty chicken pot pie. The appetizer had been balsamic heavy so I appreciated the use of lemon juice here. They are simple and delicious and I now have lots of ideas to use/serve them.

  • Marinated herbed feta

    • anya_sf on September 11, 2017

      Marinated the feta overnight. My olives were pitted, but I can't imagine that matters. Served as part of a mezze platter. The cheese was fantastic. I think the quality and type of feta is important here; I specifically bought Greek feta, as that's what the recipe calls for. The cheese is rich and strongly flavored, so it's nice alongside complementary dishes, such as roasted red peppers, pita chips, etc., to balance out the flavors.

  • Caesar salad with blue cheese and bacon

    • anya_sf on January 27, 2019

      I made the full recipe, but half the dressing and cheese, to serve 3 for dinner. My romaine hearts were large, so I cut them in half. Made the dressing and washed the lettuce a day ahead. I accidentally roasted the bacon and toasts at 400 degrees, so they were done sooner, but they turned out fine. The salad was quite good, but pretty salty. I can't imagine using all the cheese, and even with half the dressing, we still had some left.

    • Breadcrumbs on January 01, 2015

      P. 43 – Ina’s dressing is delicious with a wonderful tang due to the 1/2cup of lemon juice. I just wasn’t sold on the Roquefort with a Caesar…not sure we need to mess with a good thing. For the very first time, Ina and I will have to agree to disagree!! Love that the dressing will “last for days” in the refrigerator. It does make quite a bit so it’s particularly handy to have on hand over the holidays. A hearty salad is just a few moments away if unexpected guests arrive. Photos here:

  • Caesar salad dressing

    • anya_sf on January 27, 2019

      Very tasty. Makes a lot.

  • Zucchini basil soup

    • anya_sf on January 27, 2019

      I didn't make it ahead, but did have leftovers, which still tasted great. I used an immersion blender because it's easier than a food mill. The texture was good - fairly thick, but not heavy tasting. I omitted the red pepper flakes because my son doesn't like spicy. Very tasty!

    • mharriman on May 09, 2018

      Luscious! I don’t own a food mill, so I just pureed the soup in batches and added two percent Fage brand plain yogurt and Parmigiano Reggiano cheese at the end. I didn’t miss the recommended texture. The drizzle of olive oil and shaved cheese are a nice garnish. Delicious! My husband remarked: This is a keeper! Served with a fresh baguette/ butter. From start to finish (including chopping zucchini, onion, garlic) only took an hour to make, and I’ll bet it tastes even better the second day, as most soups do.

    • breakthroughc on August 06, 2022

      I liked this okay as a hot soup, but really like it as a chilled soup. I have had the leftovers for lunch the last few days. This is thicker more luscious soup than most zucchini soup recipes. As a chilled soup it needs additional thinning. I have been stirring a spoonful of half and half in, but water or milk would work too. Instead of the nutmeg, I might try cumin and coriander next time. With a garden overflowing with zucchini I will make again.

  • Spanish tapas peppers

    • anya_sf on September 04, 2017

      I made 1/2 recipe, which was enough for 4 people. I prepped the peppers a few hours ahead. I used fresh bread crumbs from regular sandwich bread, not a baguette, but it worked fine. I feared the peppers would be too salty, but the seasoning was just right. Very good.

  • Warm fig and arugula salad

    • anya_sf on January 27, 2019

      I used 9 oz arugula, but halved the other ingredients and made one large salad, which served 4. I only needed 1/4 of the dressing. I was out of sherry vinegar, so I substituted malt vinegar. The salad was really delicious. We liked having more greens.

    • Ezair92 on September 18, 2021

      Really enjoyed this recipe. A definite keeper. I also added some prosciutto to make it a full meal

  • Wild mushroom and farro soup

    • Kinhawaii on February 10, 2020

      Great soup. Made half which was still quite generous. I used the full amount of dried porcini - was very porcini tasting & I think the next time I will use half the amount & maybe try other types. I think you need to really like the dried mushrooms you are using because it will taste strongly of whatever you choose. I think it will still be prominent at half the quantity. I also used plain bacon and will add more the next time & a parmesan rind if I have it. I also didn’t add any creme fraiche because I didn’t want any dairy in it but it still had a nice consistency. Also used Bob’s Red Mill farro which I think may not have been the right type- haven’t cooked with farro before but I soaked it while prepping, then cooked it as described & seemed tender. Will definitely add this to my soup rotation!

    • anya_sf on January 27, 2019

      I used 1 oz dried porcinis (pricey!) and Trader Joe's "10-minute" farro. I didn't bother removing the cremini mushroom stems. Simmered the soup with a parmesan rind. Added 1 tsp salt initially since the broth was salted, and that was perfect - make sure to wait until the creme fraiche and Marsala are added before tasting for salt. The soup tasted great the day it was made and the next day.

    • mharriman on April 03, 2019

      Even though it almost hit 70 degrees today, this hearty soup tasted great on an early Spring day. Mine was more of a Cultivated mushroom than wild mushroom soup. I found dried porcini mushrooms at Whole Foods but they were $5.95 for a half ounce. I only bought one package and substituted dried shiitake for the remainder. After 28 hours in the fridge, The soup was pretty much a farro rice dish, so I added a half cup of beef broth, and that made it into a soup again. I hadn’t read the directions carefully, and hadn’t finished it yesterday as directed. I added the butter/flour mash, additional Marsala wine, and creme fraiche after reheating the soup tonight. Very satisfying. Looking forward to leftovers tomorrow. Finally, this is a labor intensive soup that needs 3 hours of prep ( reconstituting, chopping, sautéing ) but worth the effort.

    • Laraaline on January 03, 2015

      I made this with 1/2 the creme fraiche that was called for and it was still delicious! I would like to make with homemade beef broth next time.

    • southerncooker on December 09, 2018

      A perfect day for soup since we have almost 18 inches of snow here in the foothills of NC. I used dried shiitake mushrooms instead of morel or porcini since that's what I had. Also I used sour cream instead of creme fraiche. I thought I had Marsala wine but didn't. I looked up online a substitute and it said to add 2 teaspoons brandy to each 1/2 cup of dry white wine to sub so I did that. This soup was delicious.

    • kayanelson on November 15, 2014

      A nice hearty soup. It's good but not spectacular. But I would make it again.

  • Cauliflower and celery root soup

    • MelissaM0223 on February 03, 2016

      Delicious! I did half celery root / half turnip, and added a little bit more cream than suggested.

    • swegener on December 30, 2014

      Really good, and simple. Though celery root might as well be made of gold for how expensive it is around here.

    • anya_sf on January 27, 2019

      I didn't make it ahead. I used an immersion blender to puree the soup; I didn't mind that it wasn't perfectly smooth. Served with croutons only. The soup was light, but creamy. I thought it was delicious, but my son didn't care for it.

  • Homemade croutons

    • anya_sf on January 27, 2019

      I didn't have country bread, so I used sandwich bread. Still, the croutons were really yummy and easy to make too.

  • Garlic toasts

    • anya_sf on September 09, 2017

      The instructions seem off. I used 1/2 baguette, sliced 1/4" thick, and got 18 toasts. I used the toaster oven (didn't want to heat up the house). They were browned and crisp after 9 minutes. Had I followed the instructions to bake for 15-20 minutes, they would have burned. So the toast thickness and/or baking time seems off. But really, as long as you watch the toasts carefully and take them out when golden, this recipe will turn out fine. They are a nice accompaniment to the tomatoes and burrata, or other salads or soups.

  • Tomatoes and burrata

    • anya_sf on September 09, 2017

      I made this family style. Used 2" diameter Early Girl tomatoes cut into quarters (per the photo), not halves. (I've not seen that size heirloom tomatoes.) Really, as long as you use the best peak-season tomatoes, it doesn't matter exactly what type or size they are. The "recipe" (really just a general method) calls for both Kosher salt and fleur de sel sprinkled on top. That seemed unnecessary, so I just used fleur de sel. Simple and delicious. Good with the garlic toasts, but also fine without, or with fresh bread.

  • Bruschettas with sautéed chard

    • anya_sf on August 12, 2018

      Ina did not say to cut the chard leaves, but I did cut the large ones in half. The bruschettas were fine after sitting for 15-20 minutes before serving (I had worried that they'd get soggy or messy). Don't skip the fleur de sel at the end, as they need it. There is so much veg here that I actually served these as a side dish. They'd make a hearty starter. They were really delicious!

  • Homemade chicken stock

    • anya_sf on August 18, 2022

      Same recipe as Ina's other books

  • Crunchy iceberg salad with creamy blue cheese

    • anya_sf on October 09, 2017

      Half the dressing was enough for us. It was easy to mix with a whisk - food processor not necessary. The dressing was yummy, even made with lite mayo and lowfat yogurt. I let people add their own toppings, since not everyone liked all of them. Personally, I liked lettuce, celery, dressing, and blue cheese. I would have preferred chives to green onions. The radishes were OK, but not my favorite. Tomatoes would be good.

    • averythingcooks on January 10, 2021

      This was a lovely fresh tasting, crunchy salad - I really do like iceberg lettuce! The creamy blue cheese is very good but I wanted it a bit tangier so I added some cider vinegar at the end. I had some Stilton on hand so used that both in the dressing / on the salad and crumbled onto the BBQ’Dd steaks we ate with it. I did not have radishes on hand so I used thinly sliced red onions in their place. I would absolutely make this again.

  • Ham and leek empanadas

    • averythingcooks on January 22, 2021

      Wow - delicious! I set out to make a 1/2 recipe of these exactly as written but when I dug out an open package of prosciutto and found that I had exactly 2 oz, that was subbed for the ham. I made 6 (and used the extra puff pastry for some cheesey bread straws). We ate these beside a salad and again - these were awesome !

    • MVitek on January 28, 2015

      Used Oscar's Smokehouse pork loin.

    • anya_sf on September 14, 2017

      I scaled down the recipe to 1 box puff pastry, or 8 empanadas, which served 4 for dinner. I used Trader Joe's puff pastry sheets, which are 10x12", so I rolled them out into 12" squares. I had to stretch the pastry to fit the filling, and they looked pretty ugly before baking, but they puffed up beautifully and only leaked a tiny bit. I froze the empanadas for a few days before baking, then baked straight from frozen; they only needed a couple of extra minutes in the oven. My family thought they were very good.

    • Skamper on December 16, 2020

      We liked these. Used just one pkg of puff pastry - 2 sheets for 8 empanadas - and scaled the rest of the ingredients proportionately, except I added more ham. used sour cream in place of creme fraiche and dried basil. Froze 4 for later. Update - these froze very well.

  • French green bean salad with warm goat cheese

    • anya_sf on February 07, 2019

      I made 3 salads using 8 oz cheese. The phyllo sheets were double the stated size, so I only needed 3. I adjusted the proportions to 12 oz green beans and 5 oz mesclun with 1/3 of the dressing, which was plenty. Assembled the phyllo a few hours ahead. Unfortunately, 2 of the pastries leaked, but they still turned out OK. The salad was nice, fairly rich - I wouldn't use more cheese.

  • Quinoa tabbouleh with feta

    • anya_sf on February 07, 2019

      I didn't make it ahead, just let it sit for 30 minutes before serving. The salad was flavorful, seasoning good. Quinoa was good in place of the usual bulgur. Next time I'd dice the feta smaller and maybe use less. I used Meyer lemon juice and Persian cucumber. You could add peppers, artichokes, chickpeas, olives, etc., to make it more interesting. I'd use less salt if adding salty ingredients like olives.

  • Winter slaw

    • anya_sf on February 07, 2019

      I washed and shredded the greens one day ahead, then mixed just before serving. Half the dressing was enough. I only used half the cranberries - could've used a bit more, but wouldn't use the full cup. 4 oz Parmesan cheese was enough. Good flavors. I liked it, but my son did not like the chewy texture of the kale, so I probably won't make it again.

    • mharriman on December 26, 2019

      I made this same day as part of a family Christmas dinner (buffet style), and it was a hit with everyone who tried it, even my kale-hating husband. I substituted red cabbage for radicchio (none of us like radicchio), used the full amount of cranberries and Parmesan, and served the dressing in a separate container so everyone could pour or drizzle as much as they wanted. Besides being the healthiest item on the table, this was Tasty and a pretty green and red salad on Christmas day. I will definitely repeat as just an everyday salad for the nutrition benefits.

  • Summer paella salad

    • anya_sf on October 12, 2017

      I made 1/2 recipe, one day ahead. I used canned low-salt chicken broth, so I reduced the salt a bit. My kielbasa was just Hillshire Farm, so I browned the slices to add some flavor. Omitted the mussels. The paella was very flavorful, and I did not need to adjust the seasoning. The rice was a bit mushy, but not too bad. It was better at room temperature than cold from the fridge. Two of us ate it all for dinner. Very tasty.

    • pattig on August 05, 2019

      I used Silva Spanish chorizo sliced 1/4" thick & sauted & drained before adding to salad. Made a day ahead and served slightly cold. Would be better at room temp. I also used arborio rice & it was slightly mushy. Try sauteing smaller chicken pieces after the chorizo for more flavorful chicken.

    • Ezair92 on September 18, 2021

      This is one of my favorite salads. Depending on my guests and their dietary needs or likes I have adjusted the protein and no matter what is in it it never fails to receive compliments.

  • Tomato mozzarella pan bagnat

    • anya_sf on July 08, 2018

      I used "half-baked" (brown & serve) ciabatta rolls, which worked perfectly (no need to bake before toasting). I skipped the anchovies and am glad I did, since the sandwiches were plenty salty. They were somewhat messy to assemble and leaked a lot of vinaigrette while being pressed (which was OK - there was A LOT). But the sandwiches were not too difficult to eat after toasting, and they tasted delicious.

  • Zucchini and goat cheese tart

    • anya_sf on February 07, 2019

      I made the crust (using cider vinegar) a day ahead, rolled it out and refrigerated it. Mixed the goat cheese a day ahead. Doubled the lemon zest. Sliced the zucchini with a mandoline (also a day ahead), which was easy. I still wish the whole thing could be assembled ahead. There was a lot of extra zucchini - maybe I didn't overlap the slices enough? The tart tasted absolutely fantastic.

    • ksg518 on June 19, 2018

      This a great light tart. We made it as directed except we substituted dill for the thyme; if you like dill it is a great choice here. I think this would be hard to make without a mandolin since you need the zucchini sliced very thin and uniformly. I also think this would be fun to try rolled out as a square and cut into small squares as an hors d'oeuvre.

    • cadfael on March 10, 2020

      This is a favorite.

    • mrsmadam on March 11, 2018

      This is really good. The thyme and the lemon zest make it. Be sure to use similarly sized zucchini. The first time I made it I placed the slices about halfway on top of each other. I think next time I will reduce it to one third and be more diligent about drying the slices well.

  • Roast chicken with bread and arugula salad

    • anya_sf on February 07, 2019

      I salted and refrigerated the chicken (3.5 lbs) 24 hours ahead. Half the vinaigrette was enough, although I used the full 2 Tbsp currants. Roasted the chicken in a 12" skillet. It took an extra 15 minutes to cook through, despite weighing less. The bread was a nice idea, but ended up way too burnt on the bottom. I even tried it a second time, but nope - it doesn't work. The chicken was super moist and tasty, although the skin didn't look beautiful since the chicken ends up cooking breast-side down. Use the Zuni Cafe recipe instead.

  • Arugula salad

    • anya_sf on February 07, 2019

      Salad is good with the chicken, although half the dressing was enough. I used the full amount of currants though. At Zuni, they also add pine nuts, which are a nice addition.

  • French chicken pot pies

    • anya_sf on May 24, 2019

      Very good. I made 1/2 recipe for 3 people. My chicken breasts were large and took 50 min to roast. I couldn't find fresh tarragon, so I used 1 tsp dried plus 1 Tbsp fresh dill. The pot pies were assembled 5 hours before baking and chilled. There was just enough filling for 3 Emile Henry French onion soup bowls. I used Donfour puff pastry (3/4 package), cut into rounded squares, so the corners hung over the sides of the bowls a lot, but they tasted yummy.

    • Kinhawaii on April 16, 2019

      Really yummy, when you would like something slightly different from the usual pot pie.

  • Make-ahead roast turkey

    • anya_sf on December 01, 2021

      I had a 12.5 lb turkey. After 2.5 hours, the breast seemed done, so I removed the legs (not easy!) and returned them to the oven for 20 more minutes, at which point they were done. When I went to carve the breast, however, I realized the area near the wings was not done, so I had to return the breast to the oven for an extra 20 min. I'm terrible at carving, so I appreciated being able to whack the bird apart unobserved by guests, and it made it really easy to finish the sides and serve everything at once. In the end, though, the breast was kind of dry. Ina has a different version of this recipe online called Accidental Make-Ahead Roast Turkey where the whole bird is roasted together and simply carved ahead of time and reheated on a bed of gravy. That recipe sounds much more promising.

  • Make-ahead turkey gravy with onions and sage

    • anya_sf on May 27, 2019

      I made the base 3 days ahead, added a turkey neck and giblets, browning them first, then simmering. I may have simmered too long as I think the liquid reduced too much - the recipe doesn't say how much should be left, but I ended up adding extra broth. I used canned low-salt chicken broth, so only added 1 tsp Kosher salt. This method definitely saved a lot of time on Thanksgiving day and the gravy was very tasty.

    • PytnPlace on August 01, 2020

      This was amazing. A big help at Thanksgiving. I used a compound butter with thyme, sage, parsley and rosemary.

    • Skamper on November 26, 2022

      This has been my go-to for the last few Thanksgivings and it's tough to imagine making gravy any other way - such a time and stress saver. I strain the drippings and pour off the fat before adding the wine. The gravy will be a rather unappetizing gray before adding the drippings but don't worry; it makes a beautiful delicious gravy. Worth making a full batch even for a small group.

  • Slow-roasted spiced pork

    • JayHarley on September 10, 2020

      I've made this at least a dozen times - its a family favourite. We usually 'pull' it using pork shoulder joint unrolled with seasoning rubbed all over - and make some extra for freezer. My son is serving at this at his wedding party in a couple of weeks - we can't travel to be with them due to Covid but my heart sings that he is using seasoning mix I made and left in his freezer before lockdown.

    • tmitra on January 30, 2023

      I finished preparing it five hours before I started roasting it, and even so, I agree with anya_sf below: "The seasoning was good, but didn't penetrate the meat, which needed salt." I wouldn't repeat it.

    • averythingcooks on January 10, 2021

      I made this with a pretty small bone-in pork shoulder (less than 3 lbs) and so cut the seasoning paste by approx 1/3. To roast, I used a combo of techniques I've used before (450 uncovered for 15 minutes followed by an hour covered @300 and finally let it go @ 275 uncovered for maybe 3 hours (checking periodically with a fork for "pullability") and I kept the wine bottle handy for a couple of liquid top ups. We ultimately shredded it, mixed it back into the "defatted" pan juices and stirred in some chopped pickled jalapenos & a good splash of the brine. We had a great taco dinner for 2 with a second night's worth tucked in the freezer.

    • anya_sf on May 27, 2019

      I didn't make it ahead. My pork butt weighed 6 lbs. I put it in a 9"x13" pan with 1.5 cups wine initially so the pan wouldn't be too full. I added another cup after 2.5 hours and never needed to add more, as the wine did not evaporate much. The pork wasn't sliceable - it was more like pulled pork. The seasoning was good, but didn't penetrate the meat, which needed salt. Seasoning ahead would probably help. We had this with tortillas, beans, and slaw, and enjoyed it.

  • Herbed pork tenderloins with apple chutney

    • anya_sf on May 27, 2019

      I made the rub a few days ahead and prepped the pork the night before roasting. I probably cooked it 5 minutes too long (30 min, 155 degrees) - it was still delicious, but next time I'll check earlier. We loved it and did not think it needed the chutney.

    • gastronom on March 05, 2015

      Very good. Recommend you make her apple chutney, too--good combo

  • Moroccan lamb tagine

    • anya_sf on April 01, 2018

      I used 4 lamb shanks but otherwise made the full recipe. The shanks weren't frenched, but still worked fine. This was easy and very delicious. The veggies were extremely soft ("melting") after 3 hours, but we didn't mind. I loved the convenience of leaving the tagine in the oven for 3 hours. I'm sure this would be good made ahead and reheated.

  • Steamed couscous

    • anya_sf on April 02, 2018

      Perfect side for lamb tagine. Also fairly flavorful on its own.

  • Apple chutney

    • anya_sf on May 27, 2019

      I made the chutney 3 days ahead, just 1/3 recipe because I didn't think we'd eat much, and we didn't. I substituted currants for raisins. I tasted it both cold and warm, and it was definitely better warm, but I actually preferred the pork without the chutney than with. I think I'm not much of a chutney fan.

    • gastronom on March 05, 2015

      Excellent. Crowd enjoyed it with her pork tenderloin.

  • Summer filet of beef with Béarnaise mayonnaise

    • mharriman on November 05, 2018

      I chose this recipe specifically because it was a make-ahead. The tenderloin was super easy to prep for roasting but I wish I had followed my butcher’s advice and used a remote thermometer reader. I wasn’t careful in reading the time and roasted for 90 minutes rather than 60-75 and the internal temp was at 150 at 90 minutes. I was a bit panicked but all was well. For some reason the roast was still very, very tender, juicy and red throughout...just at medium. The next day I sliced it at 1/4 inch intervals and set it out for 30 minutes before guests arrived. I nixed warming it up in the oven which was my original plan. It was good at room temp. The Bernaise was easy to make and has an interesting flavor. Half the guests made slider sandwiches with the Bernaise mayo while others ate it without the roll. A great addition to my brunch for a baptism reception. I’ll definitely keep this in mind for any future group gatherings.

    • anya_sf on May 27, 2019

      I had trouble with the mayonnaise because I halved the recipe and it didn't completely thicken. I think the volume was too low for the processor; next time I'll use the blender. It tasted pretty good though, but we didn't eat a lot of it. My filet weighed 3 lbs and took 1.5 hours to reach 135 degrees in the center. It was still very rare, but tasted delicious. All the butter was not needed to cover the roast.

  • Grilled New York strip steaks

    • anya_sf on June 25, 2017

      My steaks must have been smaller because 3 steaks served 3-4 people, not 6, so choose your steaks accordingly. Although I asked the butcher for 1.5" thick, only 1 steak was that thick, another was 1.25", the third closer to 1". I have a gas grill, so grilled them on high for 2 minutes each side, then on low for 8 minutes. The temperature of the thickest steak was 125 degrees. After resting 10 minutes, they were perfectly medium-rare. I think Ina's temperatures are a bit off. My husband and I thought these were fantastic. Our son found the spices to be too spicy. You could probably reduce the chile powder and red pepper flakes a bit and it would still be great. You could also use thinner steaks, but in that case I'd use less spice mixture, as the flavor is quite strong, and of course adjust the grilling time.

  • Rosemary rack of lamb with easy tzatziki

    • anya_sf on September 04, 2017

      I marinated the lamb about 7 hours. Used the mini-processor to make the herb paste, but I think you could mix it by hand. Roasted the lamb 25 minutes, but at that point it was already medium, not medium-rare. Still, it was tender and juicy. Nice flavor, everyone loved it. Good with the tzatziki. In my house, it served 4, not 6.

    • mharriman on April 03, 2019

      My husband and I loved this recipe. Very flavorful and easy to prep the herb and EVOO paste with my Cuisinart. I marinated our 1.10 pounds of lamb for 9 hours and roasted at 400 degrees instead of 450 since I was also baking russet potatoes. My rack was at medium temp. at 25 minutes in my oven. The tzaziki goes nicely with it. I ate leftovers (cold) from my lunchbox today and they were delicious.

  • Easy tzatziki

    • anya_sf on September 04, 2017

      I made 1/2 recipe to accompany rosemary rack of lamb, but there was still a lot left over. I made it several hours ahead, which I think is important to let the flavors meld. I used Trader Joe's 2% Greek yogurt and light sour cream, and it worked fine. It was quite good.

  • Pastitsio

    • anya_sf on March 02, 2019

      I assembled it a day ahead. Somehow this only made 6 servings in our house, although it was very rich. Next time I would drain the fat after browning the meat. I would also try making the bechamel with just milk. Sauteed zucchini or eggplant would make nice additions. Delicious!

    • Cookie24 on April 29, 2018

      This dish is very tasty, however a bit time consuming and requires three pots plus the baking dish. Used all ground lamb since that's what I had and cut back slightly on the cinnamon to 3/4 tablespoon. Also, added chopped parsley to meat sauce for color. The béchamel calls for 1 tablespoon salt, which I cut by half since the parmesan cheese is added later, in the end, the sauce was just on the edge of too salty; glad I cut back on the salt. Used 8oz of pasta shells instead of 12oz. Rather than dirty another pan, I heated the milk and cream in the microwave. Family agreed that it was good and everyone had seconds. Served with a simple green salad. I can see how this would be a great make ahead dish.

    • KarinaFrancis on May 24, 2020

      This was pretty good, with the flavours of a Greek pastiso coming through with the lamb mince, cinnamon and oregano although I didn’t add the beaten eggs because that sounded a bit odd. I’m also not convinced that the addition of yogurt to the béchamel was a good move, but I went with it, turns out yogurt doesn’t improve béchamel.

    • Delys77 on September 20, 2021

      The family loved this. I make another Pastitsio from Food 52, and I think I might like this one a bit better. I followed the recipe except that I also cut back the salt in the Bechamel, and went with a touch less cinnamon in the meat sauce. I also had 1% milk and half and half, and the béchamel was still plenty rich. The results were enjoyed by all. I found the eggs to be an odd idea also, but I went with it and didn't regret it. The result is a pasta layer that holds together nicely and gives a bit more richness without a hint of egg. The yogurt in the béchamel adds some tang, and we liked that as well. Overall very good indeed.

    • Delys77 on February 24, 2022

      Quick additional note, we made this a second time and left it in the fridge for a day and then cooked. Still delicious but this time I noticed the yogurt a bit more. I would actually suggest cutting it back a touch. I still like the tang of it, but perhaps just a touch less would be good.

  • Roasted vegetable lasagna

    • anya_sf on July 06, 2017

      I prepped the lasagna 6 hrs ahead. Doubled the zucchini, as 3/4 lb didn't seem like enough - glad I did. "Only" used 1/2 cup olive oil for vegetables. Soaked the noodles in the lasagna pan using very hot tap water + instant hot water (didn't take water temperature), then lay on waxed paper for assembly. Mixed ricotta filling by hand - no need to dirty mixer. Lasagna looked watery before baking, but definitely wasn't watery when done. My pan was extra big, so I didn't place it on a sheet pan, as there was no danger of overflow. It was super cheesy and delicious. In our house, this only served 6 people.

    • ginger2212 on October 23, 2021

      This is one of the most requested recipes I make. I've made it so much now I have it streamlined. I usually just need 2 eggplants and 2-3 zucchini depending on size. It definitely feeds a crowd - it is so delicious and leftovers are fantastic.

  • Herb-roasted fish

    • anya_sf on May 27, 2019

      I used cod. I was not sure why the parchment was cut into hearts - just rounding the corners seemed sufficient. The oil and lemon juice rolled off the fish and soaked the parchment, so it was important to work quickly. Foil might work better than parchment, especially if assembling ahead. One egg white was sufficient to seal the packets. I used pitted olives - that didn't seem to matter - I think you could omit them. The flavor of the fish was good, but mild, not overly salty. There was a lot of cooking liquid, so this was good with rice to soak it up.

    • apattin on June 28, 2019

      Used corvina. Very good and so simple!

    • mharriman on May 09, 2018

      A good, satisfying weeknight main dish. This was easy to put together and bake. It wasn’t my husband’s or my favorite fish recipe we’d ever had, but it was quick and easy, as promised. The cod I bought was two 5 ounce fillets. I baked them for the same amount of time as the recipe directed, and they were fine (not dry or over cooked). I didn’t prepare this ahead of time, so can’t comment on how that works out. I served with steamed asparagus and a salad. A healthy meal.

  • Easy coquilles Saint Jacques

    • cadfael on April 01, 2022

      I piped creamy potatoes around the edge of my individual gratin dishes with a large star tip and put under the broiler briefly. Worked great.

    • anya_sf on May 27, 2019

      I made 1/2 recipe, but used 8 oz mushrooms, Swiss cheese instead of Gruyere, and added some frozen peas. Assembled it one day ahead. Served with bread to mop up the sauce. It was so delicious, but almost too rich and a bit too salty. Next time I'd think of a way to lighten it - perhaps prepare as a casserole over broccoli? Reduce the topping?

  • Provençal fish stew with Sriracha rouille

    • anya_sf on August 30, 2017

      I made 1/2 recipe, which served 3 generously, even without the mussels, which I omitted. I used cod and swordfish, cutting them into smaller 1" chunks to make them easier to eat with a spoon. I used chicken stock instead of seafood stock, which I didn't have time to make. The flavor was just so-so, perhaps due to my changes. I thought it was too tomatoey/citrusy. It was better with the addition of the rouille. I needed to add a bit more liquid for all the fish. This recipe is similar to Ina's Seafood Stew (in her Paris book), but I liked that one much better (it doesn't call for orange juice).

  • Sriracha rouille

    • anya_sf on August 30, 2017

      I made 1/2 recipe, using a whole egg yolk, and couldn't get it to emulsify, even though I drizzled the oil very slowly. I tried salvaging with another yolk, but that still didn't work. If I ever try this again, I'll use a blender. I think maybe the volume was too small for the food processor, but I really did not want the whole amount of mayo for 2 people. Anyway, the flavor was good, and it really perked up the fish stew - we ended up drizzling it on top.

  • Garlic and herb roasted shrimp

    • anya_sf on May 27, 2019

      Fantastic. My shrimp were smaller and quite snug in the baking dish. They took 12 minutes to cook. We ate this with basmati rice and steamed broccoli, which were great with it and soaked up all the delicious sauce - not a drop was left. I worried that this would be too salty, but it was fine with the plain sides.

    • tmitra on February 23, 2021

      I like this method, but like anya_sf, I worried it would be too salty and felt that it was (served with brown rice, cauliflower, and toast). Next time, I'll sprinkle a pinch of coarse sea salt on top rather than using a full teaspoon. I'll also use more lemon juice.

    • ginger2212 on October 23, 2021

      I made this ahead for friends who'd just had a baby. They said it was the best shrimp recipe they'd ever had plus it felt like one of the freshest things they'd had delivered. Great idea for a make ahead dish!

    • Ckcondren on July 31, 2022

      One of my favorite shrimp recipes. I reduce the butter, increase the olive oil and omit the sea salt entirely (sodium restrictions in our household). It’s still quick, easy and fabulous, especially over linguine.

    • ChelseaP on July 08, 2022

      As everyone says, this recipe is fantastic.

    • Ezair92 on September 18, 2021

      I always love Ina’s roasted shrimp. But this is another great shrimp recipe for a little extra flavor

  • Asparagus and prosciutto bundles

    • mharriman on April 22, 2019

      Eight of us liked this, but as the cook I thought the prep work was time consuming for a just okay outcome. I used more Gruyere cheese than called for and that was a mistake. The melted cheese spread over the bundles as it baked and made it hard to cut individual bundle servings. This was a pretty presentation but the flavor was a bit disappointing. I liked that I could prep it ahead but not sure I’d repeat it, especially for the cost of the truffle butter which didn’t add that much flavor.

    • anya_sf on March 31, 2018

      I didn't prep ahead. I used 1.5 lbs of asparagus, relatively thin, so still got 6 bundles of 8 spears. It was delicious, but rich - would reduce the oil - and also quite salty - would just add a tiny sprinkling of fleur de sel next time.

  • Spinach and ricotta noodle pudding

    • anya_sf on May 27, 2019

      I made 3/4 recipe to serve 6 as a vegetarian main, using 8 oz spinach, 4 large eggs, 1/2 c cream + 2.5 c lowfat milk in lieu of half-and-half. The pudding barely fit in my 9"x13" shallow oval casserole. I assembled it a few hours ahead. It took an extra 30 minutes to bake through. Removing the hot casserole from the water bath was challenging - I nearly burned my fingers and spilled the whole thing. It was good, but the flavor was mild, so it's best as a side, or perhaps would be good with ham or chicken added, and/or a stronger-flavored cheese.

    • MVitek on December 05, 2014

      Tasty. Used a thicker, homestyle noodle.

  • Roasted baby bok choy

    • southerncooker on October 02, 2020

      Was looking for recipe for baby bok choy from my farm share. This was delicious and easy. Hubby and I both loved it.

    • Delys77 on February 11, 2016

      Interesting approach. Avoids having to stir fry when you are working on several other dishes.

    • anya_sf on May 27, 2019

      I roasted 8 baby bok choy (prepped a day ahead), which filled one sheet pan. Mine might have been larger because they took 30 minutes to roast. They didn't really brown. Perhaps they were too crowded on the pan. I thought the roasted bok choy were just so-so, but my husband liked them.

  • Crusty baked potatoes with whipped feta

    • anya_sf on June 24, 2017

      It isn't necessary to mix the herbs in a mini processor - just as easy to do it by hand. I baked 3 potatoes but made all the herb mixture because I thought a lot would fall off. A surprising amount actually stuck, so the outsides were quite salty, although it was easy to brush some off. But with the bland potato, the salt level was OK. The herbs complemented the whipped feta quite well. I also served sauteed spinach, which really went well with the potato. The only thing about the herbs is that they do get a bit overly brown with the long baking time, although at least they did not burn.

    • averythingcooks on April 02, 2021

      The roasted skins on these baked potatoes were delicious. I have a jar of "fresh herb salt" in my freezer and so used that with lemon zest & some extra chopped rosemary. This is an easy idea to repeat. After a 1st taste out of the bowl, I was very worried that the whipped feta was too salty so I added some extra dairy (sour cream) and lemon zest to help offset that. Once it was on the potatoes, we both really liked it so maybe I panicked for no reason. Next time, I will taste before adding the salt (& I should have known to do that anyways).

    • mharriman on April 22, 2019

      These went well with the rack of lamb recipe in the same cookbook. And I liked that that they were a no fuss side dish after prepping. I found it easy to oil the potatoes and roll them in the herb mixture. The mixture adhered well (I used my cuisinart). I made twice as much whipped feta and herb topping and baked 8 potatoes at 400 degrees for 70 minutes, then put them in the warming oven part of my oven while we ate our first course. The potatoes were crusty on the outside and fully baked on the inside. We liked the whipped feta and chive topping (very attractive) but some of us prefer the traditional butter and/or sour cream topping. This was a nice way to dress up baked potatoes for a holiday dinner.

    • Ezair92 on May 19, 2021

      This is my favorite way to make baked potatoes. My guests love the whipped feta. I used a food processor the first time but it is not necessary and now I just mix the herbs up and pat or roll on the potato.

  • Whipped feta

    • averythingcooks on April 02, 2021

      I made this to go on her herb crusted potatoes and we really liked it. I had to use Boursin in place of cream cheese and as commented with the potato recipe, I will absolutely taste for salt BEFORE adding more at the end. I added some chives & thyme to the leftovers and am using it as a spread on Ryvita crackers.

    • anya_sf on June 25, 2017

      I used Buglarian feta,which was probably a mistake, as it was fairly dry and salty. The mixture ended up grainy. I did not like the flavor on its own. However, it was pretty good with the herbed baked potatoes, and also with spinach that I served on the side. Definitely follow Ina's instruction to use Greek feta on this.

  • Make-ahead goat cheese mashed potatoes

    • anya_sf on May 27, 2019

      Lowfat milk worked fine. I mashed the potatoes and garlic by hand; a food mill wasn't necessary (I don't mind a few lumps). I only added 2 tsp salt when mixing the ingredients, and thought it was just right. I didn't make this ahead. It baked at 350 because I had something else in the oven, and that worked fine. These potatoes were so decadent and delicious!

    • mharriman on December 26, 2019

      Made this one day ahead as a side for beef tenderloin (same cookbook) for Christmas dinner. My main motivation was to have a side I could pop in the oven and reheat while we had our appetizer and first course. That worked well. We thought this mashed potato recipe was good rather than great. Husband and I don’t like creamy mashed potatoes, so I only used a 1/4 cup of the half n half, and used a hand potato masher rather than a food mill. With the goat cheese and sour cream, it was still more creamy than we prefer, but a good buffet table choice for the beef.

  • Peas and pancetta

    • anya_sf on March 02, 2019

      Quick and easy - no need to make ahead. I used 2 oz pancetta (why does Ina call for 2.5 oz??). Only needed 1/2 tsp salt.

  • Pear and parsnip gratin

    • anya_sf on May 27, 2019

      I prepped this a day ahead and reheated it. The food mill did not work for me - left too much peel in, but kept too much flesh out. Next time I'd just peel the parsnips before cooking and mash them together - except there won't be a next time, as the flavor was just so-so - too sweet, and the ginger and orange were too strong.

  • Braised red cabbage with pancetta

    • anya_sf on May 27, 2019

      I used half the pancetta and sliced the cabbage by hand. I simmered it for an hour the day before serving, then reheated and finished simmering it the day of. I used a syrupy, aged balsamic vinegar. The cabbage had a nice flavor and kept well. Half the recipe served 4 easily.

  • Gingered basmati rice

    • anya_sf on August 06, 2017

      I used tarragon instead of thyme because I had some on hand. I couldn't really taste the tarragon, though, when the rice was done. I only had 2 c chicken stock (canned), so used water for the rest. I used Texmati brown rice (expensive!), as Ina suggests. The rice was just cooked after 45 min, so I let the pot sit, covered, for an extra 10 min to allow the liquid to fully absorb. The texture was perfect after that. It was fairly flavorful for rice. The ginger flavor wasn't super strong. It made a nice accompaniment for Eli's Asian Salmon.

    • mpo on December 06, 2020

      I think the scallions are better added at the end. Keeps them fresh, seemed too wilted by being cooked with the rice.

  • Summer vegetable couscous

    • anya_sf on February 07, 2019

      I made it one day ahead. It was good both freshly made (I tasted it) and the next day. It's better at room temperature or slightly warm. Really delicious.

  • Carrot and cauliflower purée

    • anya_sf on March 02, 2019

      I used 1 small cauliflower, 1.25 lb carrots, and 2 oz butter (seemed like enough), which served 4-5 people. I could not get the mixture through the food mill, so I gave up and used a masher. The vegetables were super soft, so that worked fine. I didn't need the full amount of salt. The puree had a sweet, buttery flavor, which I loved (but the kid not so much). The cauliflower did not stand out, but accented the carrots in a lovely way.

  • Roasted cauliflower snowflakes

    • anya_sf on March 02, 2019

      I feared the cauliflower wouldn't cook evenly since the oil was just drizzled over, but it worked great. Loved it!

  • Baked farro and butternut squash

    • anya_sf on March 02, 2019

      We ate this as a main course. I made it one day ahead up to the final baking step (uncovered). I used Trader Joe's "instant" farro and dried thyme. After the first 30 minutes, the broth wasn't all absorbed, but it absorbed overnight, so I added a bit more before roasting (initially started it on the stove) for about 25 minutes in the oven. I liked it a lot. The family mostly ate the bacon, so maybe it's better as a side dish.

    • Cookie24 on December 27, 2017

      This is tasty and easy to make. The bacon is a must and I agree with another reviewer that perhaps adding the squash about 10 minutes after the farro has been in the oven will allow the squash to maintain a better texture. After baking uncovered there was still some liquid in the pot, but it was still very good with the additional moisture.

    • tmitra on November 15, 2019

      As ksg518 suggested, I added the squash after the farro had baked for 10 minutes, and that worked well. I don't usually put this much work into side dishes, and as a main, it's good but not very exciting. It's fine comfort food, but I have quicker recipes for that, so I'm not sure where this one fits.

    • Devons on January 18, 2021

      Very flavorful, we loved it. Made these changes: * Substituted 4 ounces cubed pancetta (sauteed) for the bacon. Sauteed the pancetta in a 12" round iron skillet, removed, then sauteed onion, rest of recipe as written in same skillet. * Chicken stock was low salt (no problem, recipe had lots of flavor). Used a little less than 3C. * Reduced salt to 1-1/3 t.

    • ksg518 on December 19, 2016

      This is very good and, as Ina notes, substantial enough to be a main course. I used some kabocha squash I already had in addition to some butternut squash. If I had one tweak it would be to add the squash about 10 minutes after the farro has been in the oven so it stays a little firmer.

    • Skamper on April 22, 2022

      I also took the shortcut of browning the chopped bacon in the dutch oven, removing it to a paper towel lined plate, then proceeding with cooking the onions. I was serving this as a main with a green salad, and M judges meals by the number of dishes he has to wash, so I felt I needed the edge. We both enjoyed the result so I can't think it made much difference. I used fresh thyme, Trader Joe's 10 minute farro, and turkey stock. I followed others' advice and gave the farro a 10 minute head start before adding the squash. A nice weeknight meal.

  • Baked polenta with mushrooms and blue cheese

    • anya_sf on November 11, 2017

      I roasted the mushrooms (4 xlarge) one day ahead. This was very easy and quick to assemble. We had it as a meatless main dish, but it's so rich and creamy that it's probably better as a side. I think you could substitute whole milk for the half-and-half, and I'd do that next time. With all the gorgonzola on top, it did not need extra salt. My family really liked the mushrooms, so I'd use all 6 next time, or 12 baby bellas.

  • Stuffed zucchini

    • anya_sf on August 20, 2017

      My zucchini were larger, so there were only 3 for 1.5 lbs. It still only took 10 min to simmer them. I wasn't sure how much stuffing to make, but made the full amount and it fit (mounded high). I only sprinkled the zucchini with 1 tsp salt, not 1.5 tsp, and also only added 1 tsp salt to the stuffing, not 1.5 tsp To me, that was just the right amount; the full amount would have been too salty. I used less Gruyere - maybe 1 cup. I think you could use however much you'd like, since it's just sprinkled on top. Overall, these were delicious. They are a bit futzy, but nothing is difficult, and they can be assembled ahead (although I just boiled the zucchini ahead, but stuffed them and baked them at the last minute).

  • Parmesan chive smashed potatoes

    • anya_sf on March 02, 2019

      I used German butterball potatoes. This is a great method for just plain roasted potatoes even without the parmesan and chives. Delicious! They do have a tendency to break apart, so smash gently. I didn't have trouble turning them over. I'd say the recipe serves 3-4, not 4-6.

    • averythingcooks on January 01, 2021

      A 1/2 recipe was the perfect amount for the 2 of us (other than simply wanting more!) and we now have yet another "favourite smashed potato recipe". If you use a gentle hand and a flat surface (for me the bottom of a glass), they smash but do mostly stay together. I had no trouble turning them (and any loose potato bits become wonderfully crispy). Topped with the melty parm and the chives, they were a great side to our New Years Eve steak dinner.

    • ksg518 on October 02, 2017

      This is a good basic smashed potato recipe although the directions are somewhat lacking. First you boil the potatoes and then place them on a sheet pan to smash them and bake them further. While Ina notes it will be messy, this doesn't take into account that it's very easy to break them into little pieces, especially when they stick to the masher. Luckily a family member knew the trick of spraying the potato masher with cooking oil so the potatoes don't stick and to just gently smash them. Even then you're not going to be able to turn them over half way through the baking time as the recipe requires. But they were still very good.

    • jackiecat on January 01, 2021

    • Ezair92 on June 07, 2021

      I love these potatoes for a dinner party and a change. Always a hit. I tend to use a measuring cup which seems to be a little gentler on them

  • Leek and artichoke bread pudding

    • stigard on November 23, 2018

      Great recipe - it would be 5 stars without the tarragon. I like tarragon but it competes too much with the artichoke flavor. I will omit it in the future. Next time I will cut the artichokes in smaller pieces as well.

    • MVitek on December 05, 2014

      Good. Doubled the artichokes.

    • anya_sf on March 02, 2019

      I assembled this one day ahead. Adjusted the ingredients: 8 oz sourdough bread with crusts on (did not toast, as the bread was already stale); 4 oz diced pancetta, sauteed; 2 Tbsp butter; 2 c half-and-half (not cream); 12 oz artichoke hearts; 5 c leeks; 1/2 tsp salt added to eggs. Mixed everything together instead of layering. Absolutely delicious!

  • Twiced-baked sweet potatoes

    • anya_sf on October 12, 2017

      I used 2 large sweet potatoes (1 lb each) and less butter (4 Tbsp total). Prepped them a few hours ahead. The sweet potatoes were rich and delicious. I think you could substitute any flavorful melting cheese for the taleggio.

    • Skamper on February 13, 2023

      We thought these were just ok. Not enough payoff for the work involved.

  • Skillet brownies

    • anya_sf on July 06, 2017

      My skillets were smaller, 3.5" across top. Made 1/2 recipe, fit 3 skillets perfectly. Used TJ's chips. Melted chocolate and butter in microwave (to me, that's faster and easier), stirring every 20-30 sec. Assembled 2 hrs ahead. Ina doesn't say whether to grease the pans, but I did, and I think that was helpful. I wasn't sure how long to bake the smaller skillets - after 17 min, they seemed like the right doneness (edges dry but center still soft). They were fabulous with vanilla ice cream! IMO, these were the perfect individual serving size - think the larger skillets would have been too much of a good thing. The only con to this recipe is that there's more crusty brownie edge relative to gooey center (I prefer the center). However, the big pro is being able to eat them warm straight from the oven. Anyway, the ice cream softens up the edges, so honestly, I really have no complaints. And they are so cute.

  • Coffee granita

    • anya_sf on July 02, 2017

      Very easy. For coffee lovers. Maybe I didn't rake the mixture often enough, because I had to stab the larger crystals to break them up to get the right texture, which took some extra time. It took about 3 hours total to freeze. We ate it 2 hours later. Also had some the next day and it was still great, so I think it can be made well ahead. The whipped cream is not optional, as it balances the very intense coffee flavor, like the best frappucino. Really delicious.

  • Salty oatmeal chocolate chunk cookies

    • anya_sf on January 27, 2019

      I used large chocolate chips instead of chunks. I got 18 cookies from half the recipe. I chilled the dough before scooping and baking, realizing later that I was supposed to chill the balls of dough. The cookies still took about 12 minutes to bake to light brown. They were soft rather than crisp, even though they were thin. Maybe due to weather? Very tasty - don't skip the fleur de sel on top.

    • Skamper on August 16, 2020

      These were ok but not the oatmeal chocolate chip cookies of my dreams. I baked some immediately and froze some dough balls, which entirely changed the texture of the cookie. Either baked from frozen or thawed then baked they didn't spread.

    • JJ2018 on October 15, 2019

      Loved these. Cookie dough came together really quickly and easily. I chilled the dough before baking and got the result Ina promised. I did halve the recipe and only used 100g of chocolate and this was plenty

  • Fresh apple spice cake

    • Kinhawaii on October 15, 2019

      Good apple cake, took an extra 5 minutes in my oven. Came out as for others - moist, fruity. Used only 1 orange, all the spices, but Calvados instead of rum. Guests really enjoyed it. Made David Lebovitz's salted caramel to drizzle over & whipped cream - ice cream would have been better.

    • on October 14, 2021

      Since I did not have rum, I substituted brandy. Omitted pecans and cloves as a personal preference. Next time, I will cut back a little on the nutmeg. Cake was good served according to recipe directions.

    • anya_sf on May 27, 2019

      The batter was very thick, but baked in 40 min as stated. The cake is heavily spiced - I might use less nutmeg, ginger, and/or orange zest next time, especially if eating it plain. With the caramel sauce and vanilla ice cream, it tasted fantastic. The texture was fairly crumbly and sticky. No way does this serve 9 - it serves 12 generously.

    • gastronom on March 05, 2015

      Nice moist cake; unless you love orange flavor, I would skip the orange rind. Found it distracted from the apple flavor.

  • Make-ahead whipped cream

    • anya_sf on July 02, 2017

      Very quick and easy to make. I served it 6 hours later and it was fine (recipe says up to 4 hours). Even the next day, I just quickly rewhipped it a bit and it was fine. It's a bit sweeter than I usually prefer.

  • Chocolate cake with mocha frosting

    • anya_sf on May 27, 2019

      I baked 2 cakes at once and needed to bake them a few extra minutes. The cakes shrank and sunk a bit in the centers, so you'd definitely want to frost them. This cake isn't tall and there is almost half as much frosting as cake, so you could reduce the frosting, but it's oh, so good. The flavor was very dark chocolatey and delicious. I made the cake a day ahead and stored it, covered, at room temperature, which worked fine.

  • Mocha frosting

    • anya_sf on May 27, 2019

      Absolutely delicious. Makes a generous amount for a 9x13" cake.

  • Tri-berry crumbles

    • anya_sf on January 27, 2019

      I made 1/2 recipe with 6 oz blueberries, 6 oz raspberries, and 1.5 cups strawberries. In the crumble, I reduced the granulated sugar by 50%, which was enough for us. Ina's gratin dishes must be huge if the topping won't cover them entirely - I had plenty of topping. Don't skip the parchment because the crumbles are messy. I baked them a few hours ahead. Portions are generous.

  • Fresh blueberry pie

    • anya_sf on March 02, 2019

      I used 24 oz blueberries and could have used 30 oz - 20 would make a very shallow pie. There was just enough filling. My berries were sweet, but overall the pie isn't that sweet, so it's perfect with ice cream. Lots of flour in the filling ensures clean slices, but possibly mutes the flavor - maybe decrease? The lemon wasn't noticeable - I'd add more zest next time. Despite these quibbles, we devoured it, and it's now my son's favorite. It's still great the next day.

    • alex9179 on May 26, 2016

      My youngest son requested it for his birthday, although the texture of the blueberries weren't to his liking. The rest of the family loved it and the cassis addition is wonderful.

  • Perfect pie crusts

    • anya_sf on March 02, 2019

      I made the dough a day ahead and refrigerated it. It's very easy to work with, although I did have to add an extra tablespoon of water. The recipe makes enough for 9.5" deep pie crusts, so there was a lot left over from the blueberry pie recipe. The crust was very tender and flaky, even after a couple of days.

  • Dark chocolate terrine with orange sauce

    • anya_sf on May 05, 2021

      I made 1/3 recipe in a 3"x5" mini-loaf pan. The chocolate cooled faster than expected and got rather hard, so I had to whisk the egg white in, resulting in some volume loss, so the terrine may have been denser than it should have been. It was very good, but incredibly rich; 1/3 recipe served 4. The sauce was a necessary counterpoint; 1/2 the sauce recipe was a good amount for 1/3 terrine. This would be a nice option for a dinner party since everything is made ahead.

    • cadfael on April 01, 2022

      A restaurant worthy dessert. Made too much for 3 of us so I froze some individual slices. Don’t know how that will turn out. Served with the sauce and fresh raspberries.

  • Orange sauce

    • anya_sf on May 05, 2021

      A stand mixer shouldn't be necessary to make creme anglaise, but the method worked, even for 1/2 recipe. The flavor was fantastic.

  • Decadent (gluten-free!) chocolate cake

    • anya_sf on February 17, 2018

      Disappointing. Perhaps my changes are to blame, but I'm not sure I'd risk making this again to find out. I made 1/2 recipe in a 6.5" springform pan, so my cake would have been a bit thinner. I used the same baking time, and maybe that was the problem, as the cake got a little dark on the edges. I also made the cake a day ahead and refrigerated it, although brought it to room temperature before serving. Since there's hardly any sugar, I used 60% bittersweet chocolate. Still, it turned out fairly bitter. It was also dry. It tasted OK served with vanilla ice cream. Half a recipe served 6 people, as it's quite rich. If you're looking for a flourless chocolate cake, I highly recommend Rose Levy Beranbaum's Chocolate Oblivion Truffle Torte instead.

  • Tres leches cake with berries

    • anya_sf on September 11, 2018

      This is the #1 most requested dessert by people at work. The cake is easy to make. Note that the milks really need to be absorbed overnight; 6 hours isn't quite enough. I spread stabilized whipped cream over the top and garnish with berries or serve them on the side. You can reduce the sugar a bit in the whipped cream and berries, if desired, although we did not think the cake was too sweet.

    • alex9179 on May 26, 2016

      Rich and delicious. A great dessert to bring to a pot-luck gathering and small pieces will satisfy most.

    • tarae1204 on March 08, 2022

      This tres leches cake was delicious, and is easy to make as written if, and only if, you own a stand mixer. Of course the addition of a full vanilla bean doesn't hurt anything. 7 hours in the fridge achieved ideal results. I did not make the accompanying Make Ahead Whipped Cream in this cookbook. Instead, I spread a thin layer of freshly whipped cream over the top before serving, and garnished the cake by using whipped cream from a can to create a decorative edge and bases for birthday candles. Served with heaps of sugared mixed berries.

  • Lemon poppy seed cake

    • anya_sf on May 27, 2019

      I made this one day ahead for a pot luck. The poppy seeds only soaked for 1 hr 15 min, but that seemed fine. I did not sift the dry ingredients. I used Meyer lemons. The cake turned out great. The glaze was nice, but could be omitted.

  • Lemon ginger molasses cake

    • anya_sf on October 22, 2017

      The cake was quick and easy to make. I thought I took it out of the oven at the right time (after 38 min), but the center sank upon cooling. However, the cake was perfectly done. It was good, with a strong spice flavor. The whipped cream on top covered up the sunken center. I served my whipped cream on the side on individual slices. Definitely don't skip the whipped cream! We all enjoyed this cake.

  • Make-ahead zabaglione with amaretti

    • anya_sf on August 20, 2020

      I made 2/3 recipe to serve 3 people. Instructions were foolproof. I loved that it could be made ahead and think I like cold zabaglione better than warm. Hubby and I enjoyed it, but son did not like the flavor of Marsala, so I'd say this is more of a grown-up dessert.

    • ginger2212 on October 23, 2021

      SO delicious! Zabaglione was one of my favorites as a kid and the Amaretto addition is sublime.

  • Vanilla semifreddo with raspberry sauce

    • anya_sf on March 02, 2019

      When beating the yolk mixture over heat, it did not seem to double and stuck to the bowl a bit (maybe it was too hot?), but in the end, the semifreddo completely filled the pan and turned out fine. I didn't have the liqueur, so I doubled the vanilla extract. I made it a day ahead (you have to make it ahead) and we also enjoyed the leftovers over the next week. Very tasty with the raspberry sauce. Quite creamy and melts rapidly, so definitely serve it right away after plating, or keep the plated servings in the freezer.

  • Fresh raspberry sauce

    • anya_sf on May 27, 2019

      I made the sauce a day ahead. It keeps well in the refrigerator, but can also be frozen and thawed. It's quite sweet; the sugar could be reduced. I used Chambord instead of framboise.

  • Salted caramel nuts

    • anya_sf on September 25, 2018

      I made 1/4 recipe. Maybe I cooked the caramel too long before adding the nuts (although it looked right to me: medium amber), but it hardened before I could completely coat the nuts. At least the nuts all had some caramel on them. They definitely tasted good!, They remain slightly sticky to the touch, although not too messy.

  • Ginger shortbread

    • anya_sf on June 24, 2017

      I just made 1/3 recipe because I don't usually care for crystallized ginger, but I'm on a quest to make every BC recipe, so I had to try these. My cookies were smaller (2") and I guess I rolled them a bit thinner because I got 18 cookies. I baked them for 18 minutes and some were a bit more brown than desired, but still OK. I should have rotated the pan halfway through. They were actually pretty good - just not my favorite type of shortbread. If you like crystallized ginger, I recommend trying them.

    • mharriman on May 12, 2018

      I’m not thrilled with the results. I followed the baking instructions, set the temp at 350, and set the timer for the shortest amount of time suggested- 20 minutes. That was too hot and too long as more than half the cookies were over baked and too brown... and I wished I had checked at 12 minutes. My other shortbread recipes call for a cooler oven temp ( James Beard’s Theory and Practice calls for 300 degrees) or shorter bake time (Sally’s Cookie Addiction calls for 12-14 minutes). The crystallized ginger in this recipe adds a nice flavor (and a splurge at the grocery store) but the bake time and/or bake temperature definitely need tweaking on this recipe.

    • MissKoo on April 09, 2021

      Made these for a cookbook group session focused on desserts from any Ina cookbook. I used Ginger People crystallized ginger chips because I was in a hurry, but think getting softer, more luxuriant crystallized ginger from the bulk foods section of my grocery store and cutting it up (as I normally do) would have yielded a more gingery and less crunchy result. The flavor is nice and these would be good broken up and served with vanilla ice cream and fresh summer berries, or peaches/nectarines. Not my favorite though. Still prefer Alice Medrich's Screaming Ginger Cookies (I up the amount of ground ginger and add ground cloves). Best ever. If I make this shortbread again, I would make them smaller, cook for shorter time. It's a very big, very rich cookie.

  • English chocolate crisps

    • KarinaFrancis on July 21, 2019

      These are dead easy and yummy! I did a test run for a work afternoon tea and the feedback was it needed more cranberries. So when I made them for a Christmas in July I upped the cranberries to 3/4 cup. Very high payback for minimal effort

    • anya_sf on May 27, 2019

      I made these a day ahead. I used 7 oz TJ's Swiss milk chocolate and 5.5 oz TJ's Swiss bittersweet chocolate. I don't know why such precise weights are called for, as this type of recipe doesn't seem to require precision. I used TJ's cornflakes. The crisps were easy and quick to make. I got 12 and they still seemed quite large. They were very good! Next time I might increase the cranberries.

  • Sour cream corn bread

    • anya_sf on May 27, 2019

      I made one loaf a day ahead, using white whole wheat flour and lowfat milk. This bread doesn't contain much cornmeal, but the flavor does come through, and with medium grind being chewy, you wouldn't want more. The bread had a nice flavor, especially with butter and jam.

    • averythingcooks on January 01, 2021

      This was easy to cut in 1/2 half for one loaf and it is very tasty! First slice was buttered just out of the oven and the second taste test was a toasted slice. This is very good with a nice texture and light corn taste that really works as a loaf.

  • Breakfast ricotta with berries and maple syrup

    • anya_sf on October 09, 2017

      I used Ina's homemade ricotta (made a day ahead), which is very rich, so there was leftover ricotta (there are 3 of us). In a tiny attempt to reduce calories, I only used 1 Tbsp butter to saute the almonds, which was enough. The combination of flavors was fantastic. I served it with toasted saffron challah. Definitely a treat.

  • Homemade ricotta

    • anya_sf on October 09, 2017

      Ina fails to mention that a full rolling boil may cause the milk to boil over. I thought my Le Creuset pot was large enough, but next time I will use a taller pot. At least 1 cup milk boiled over, so I wasn't sure if I should adjust the vinegar, but I used the full 3 Tbsp, and it was fine. Distilled white vinegar worked fine. The ricotta was fresh and delicious tasting, although quite rich. I would like a lower fat version. I chilled it overnight and we had some for breakfast.

    • alex9179 on May 26, 2016

      My go-to ricotta recipe because my only other option is the average Frigo-type. I use it for traditional Italian-American lasagna and it takes it over the top.

    • KarinaFrancis on May 08, 2021

      Yum! I followed the instructions and it worked perfectly

    • Shannoncooks17 on April 05, 2020

      Reading the reviews...Yes! Watch the milk closely because once it boils it goes fast! I almost had it boil over. This is a great recipe and easy to make!

  • Maple vanilla cream of wheat

    • anya_sf on January 21, 2018

      I made half the recipe, which served 4. Even though my pot was large, the milk still boiled over the instant before it seemed ready. Ugh. I used 1% milk instead of whole (in addition to the half-and-half) and it was still plenty creamy. Next time i'd use just lowfat milk and water to make it healthier. It wasn't too sweet, and we couldn't really taste the maple in the porridge, but a drizzle of syrup on top really made it. We added sliced bananas. A sprinkle of cinnamon would be good too.

  • Overnight Belgian waffles

    • anya_sf on September 29, 2017

      I have made these twice now, and they are fabulous. The first time, I followed the recipe exactly and didn't try to make them healthier, except I used lowfat milk. I also used instant yeast instead of active. The waffles were perfect and cooked up nice and crispy, although they did soften as they cooled (but are easily crisped up again in the oven or toaster). They are light and airy, despite all the butter, with a mild sourdough aroma. I served them as recommended, with toasted coconut, bananas, and maple syrup. What a treat! The second time, I used half all-purpose flour, half white whole wheat flour, lowfat milk, and "only" 6 Tbsp butter. They also turned out great. I freeze the leftovers and reheat them in the toaster oven, which works well.

    • KarinaFrancis on September 09, 2019

      My first attempt at waffles with my new waffle maker. Really loved the results. Had some for breakfast and stashed the rest in the freezer for future waffle emergencies, they reheat beautifully in the toaster.

  • Strawberry rhubarb compote with Greek yogurt

    • anya_sf on May 24, 2019

      My strawberries were not juicy, so I had to add the 1/4 cup water, but then the fruit became very liquid. I'm not sure why the fruit needed to sit overnight, but I did that. After boiling for 30 minutes, the mixture still did not reach 220 degrees, although it was thicker. The compote was extremely sweet, too much for my taste, even with plain yogurt. There is no way 4 people could eat all of this at once. I think this would be better as a waffle topping.

  • Mini Italian frittatas

    • anya_sf on January 22, 2018

      I sauteed the vegetables and grated the cheese the night before, then assembled the frittatas and added the egg mixture the next morning before baking. That worked well. The muffin cups get filled to the absolute brim, so it's important to grease the entire pan (I used cooking spray). I forgot the Parmesan on top, but they were plenty cheesy. They were super good. My son ate 3!

    • jackiecat on January 01, 2021

    • Kjohns101 on March 14, 2021

      These are tasty and rich. I greased the muffin tins carefully but they still stuck and it took a lot of scrubbing to clean the pan. Although I thought I’d make them again, the sticking issue deters me.

    • julesamomof2 on April 10, 2023

      Made these for an Easter Brunch option, they were super delicious. I would have liked them smaller, I might see if they work in a mini muffin tin. So flavorful.

    • mharriman on November 05, 2018

      These are amazingly delicious! I agree with anya_sf that it’s important to grease the entire muffin pan including the top. I forgot to add the basil and ended up sticking some in each muffin with a fork mid bake. I made these one day ahead, cooled and refrigerated right in the pan, and reheated for 10 minutes the next day before a brunch party. They were all eaten up. Sooo good.

    • averythingcooks on January 01, 2021

      I made a 1/2 recipe of these yesterday to reheat for our breakfast today. I had to sub a mix of provolone & gruyere for the fontina and use a mix of fresh & frozen spinach (timing their additions appropriately). I followed the quantities given but while assembling, I gambled on filling 7 (rather than 6) muffin cups. Each frittata is loaded with filling/cheese and the egg mixture went right to the brim of each cup (ie it would have been too much for 6). Verdict?? These are delicious!

    • ginger2212 on June 14, 2021

      I second Kjohns101. The recipe was delicious but it ruined my muffin tin and I greased it thoroughly! I guess I'll try silicone next time? Heads up!

  • Make-ahead salt and pepper biscuits

    • anya_sf on May 27, 2017

      I didn't make them ahead; they are very quick to make. Followed mixing directions, but butter was no longer visible in the dough. Dough was quite dry, just barely came together. Nevertheless, it worked, and biscuits were tender. Got 11 biscuits (my cutter was closer to 2"). Took 15 min to bake. Tasty - salt and pepper on top is nice. Still, I wanted extra butter on mine. They'd be great with eggs.

  • Blueberry bran muffins

    • anya_sf on March 02, 2019

      I did not make the batter ahead, but froze the muffins and reheated them in the microwave, which worked well. The muffins were moist and tasty. They were the best blueberry bran muffins I've tried, although in general I prefer raisins in my bran muffins. I often substitute white whole wheat flour for all-purpose, but didn't do it here, and probably wouldn't for fear the muffins would turn out dry.

  • Raspberry baked French toast

    • anya_sf on March 02, 2019

      I made 1/2 recipe using leftover Broetchen (rolls), extra raspberries, a mixture of half-and-half and milk, and a bit less sugar. Refrigerated overnight. Started baking it covered with foil, then removed the foil at the end. Great!

    • mrsmadam on January 17, 2019

      This was a huge hit with my husband. Half a recipe was breakfast for two days.

  • Chocolate banana crumb cake

    • julesamomof2 on April 14, 2018

      Really delicious- not a crumb left. I've been baking a lot of simple treats like this to leave on the kitchen counter and this one is the favorite.

    • Kinhawaii on August 14, 2019

      Served this for dessert or a snack several times. Easy to make & really like the chocolate banana combination. Moist & keeps well.

    • anya_sf on February 23, 2019

      I baked this the night before and it was great the next morning. In an effort to make it slightly healthier for breakfast, I used white whole wheat flour and substituted yogurt for sour cream. For the topping, I reduced the brown sugar to 1/2 c and the chocolate to 4 oz, which was plenty. Mixing the topping in the stand mixer worked well. This was still a very decadent breakfast. My husband kept asking me if I got this mixed up with dessert - and it definitely could be dessert.

  • Toasted pita triangles

    • anya_sf on September 11, 2017

      Quick and easy to make. Watch the baking time; mine needed a couple of extra minutes. The recipe (really just a side note) doesn't say how to check for doneness, but I thought they should be crunchy on top, but still slightly soft on the bottom (i.e., not completely hard). Great accompaniment to hummus. It may be faster to brush the pitas with olive oil before cutting them into triangles; of course I didn't think of that until after I cut them.

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  • ISBN 10 1322506965
  • ISBN 13 9781322506968
  • Published Jan 01 2014
  • Format eBook
  • Language English
  • Countries United States
  • Publisher Crown Publishing Group
  • Imprint Crown Publishing Group

Publishers Text

For the first time, trusted and beloved cookbook author Ina Garten, the Barefoot Contessa, answers the number one question she receives from cooks: Can I make it ahead?

If you’ve ever found yourself stuck in front of the stove at your own party, scrambling to get everything to the table at just the right moment, Ina is here to let you in on her secrets! Thanks to twenty years of running a specialty food store and fifteen years writing cookbooks, she has learned exactly which dishes you can prep, assemble, or cook ahead of time. Whether you’re hosting a party or simply making dinner on a hectic weeknight, Ina gives you lots of amazing recipes that taste just as good—or even better!—when they’re made in advance.

In Make It Ahead, each recipe includes clear instructions for what you can do ahead of time, and how far in advance, so you can cook with confidence and eliminate last-minute surprises. Make a pitcher of Summer Rosé Sangria filled with red berries, let it chill overnight for the flavors to develop, and you have a delicious drink to offer your friends the minute they arrive. Simmer a pot of Wild Mushroom & Farro Soup, enjoy a bowl for lunch, and freeze the rest for a chilly evening. You can prep the kale, Brussels sprouts, and lemon vinaigrette for Winter Slaw ahead of time and simply toss them together before serving. Assemble French Chicken Pot Pies filled with artichokes and fresh tarragon a day in advance and then pop them in the oven half an hour before dinner. And for dessert, everyone needs the recipe for Ina’s Decadent (gluten-free!) Chocolate Cake topped with Make-Ahead Whipped Cream. Ina also includes recipes for the biggest cooking day of the year—Thanksgiving! Her Ultimate Make-Ahead Roast Turkey and Gravy with Onions & Sage may just change your life.

With beautiful photographs and hundreds of invaluable make-ahead tips, this is your new go-to guide for preparing meals that are stress-free yet filled with those fabulously satisfying flavors that you have come to expect from the Barefoot Contessa.

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