Modern Comfort Food by Ina Garten

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Notes about Recipes in this book

  • Sautéed rainbow chard

    • vickster on November 14, 2020

      Basic but delicious. Parmesan cheese is a wonderful touch.

    • southerncooker on October 14, 2020

      Good but not much different than other sauteed chard.

    • anya_sf on November 25, 2020

      Any chard works here. This is the way I usually prepare chard, but with more seasoning, which made it taste even better.

  • Kielbasa with mustard dip

    • Mrs. L on November 19, 2020

      Dip would be great with little cocktail franks.

    • southerncooker on January 03, 2021

      This was delicious. I used beef Kielbasa.

  • Roasted butternut squash with brown butter & sage

    • LaurenB on January 06, 2021

      One of those rare super simple recipes that taste amazing. Forgot to toss while roasting, so only got caramelization on one side, but was still great. Mine looked more like the pic in the book than the ones posted here, with the sage turning black in the browned butter, not sure if that makes a difference in flavor, but I would aim for that again because it was delicious!

    • southerncooker on October 14, 2020

      Delicious. Loved the addition of sage butter with chili flakes and lemon zest added after roasting.

    • anya_sf on October 24, 2020

      I had to roast the squash at 450 initially because I was also roasting a chicken, but the squash turned out fine, done in 25 minutes. Really delicious!

    • MissKoo on February 13, 2021

      Maximum flavor and fairly minimal effort. Roasted the squash an additional 10 minutes or so for more caramelization and used Korean-style red pepper instead of regular crushed red pepper flakes -- a substitution I've come to prefer in many recipes. This was a terrific side dish with rack of lamb and a recipe I anticipate making again, and again. Dinner guests loved it.

  • Pomegranate gimlets

    • manond on November 14, 2020

      This was so yummy! With a sugar rim, It would make a wonderful festive drink!

    • ecasey830 on November 09, 2020

      I found this fairly sweet. I would reduce the simple syrup next time or maybe even leave it out entirely

    • anya_sf on October 10, 2020

      Pretty drink, well balanced, not too sweet. Typical of Ina, one drink is fairly large and strong, and actually didn't fit in my martini glass. To make one "normal" drink, just change cups to ounces in the recipe.

  • Skillet-roasted chicken & potatoes

    • chefmichael on December 28, 2020

      Only change I made was to start with a whole roaster which I broke down. Wife prefers the white meat. Delicious recipe. Would make again.

    • Jenny on December 08, 2020

      When I made this -I didn't do the potato portion. I just wanted the roasted chicken. to my Dijon mixture I added some red pepper flakes and a few more spices and it was great. We all loved it. It was relatively easy to throw together. Next time I do this on a sheet pan - I'll line with foil because that pan was a nightmare to clean.

    • Zosia on January 19, 2021

      I made the chicken only, which was a delicious version of buttermilk-brined chicken.

    • cadfael on March 10, 2021

      Made full recipe. Sliced my potatoes a little thinner and cooked everything 10 minutes longer, but essentially followed recipe. We really enjoyed this.

    • Barb_N on January 04, 2021

      I knew this would be problematic- marinate at least 4 hours but not more than 12. Of course I forgot to add the buttermilk in the morning so I bathed the chicken thighs at room temperature for as long as possible. I ended up roasting the chicken and potatoes separately, and served with charred radicchio and endive. Maybe next time I’ll follow the directions.

    • anya_sf on October 11, 2020

      I used 6 smaller chicken thighs (2.5 lbs), marinated 5 hours. After roasting for an hour, the thighs were well over 155 degrees, but I would want them to be at least 165 anyway, as I prefer thighs to be more done vs less. After being uncovered, the potatoes were mostly covered in liquid, but I think it was mainly chicken fat (which largely was absorbed or evaporated), and they turned out super delicious. The chicken skin was especially flavorful, although I wished it was crisper.

  • Ultimate tuna melts

    • chefmichael on December 29, 2020

      Riffed on this a bit. Delicious. Start with good Mayo, good bread, celery, and lemon juice, and make it your own from there, and you cannot go wrong.

    • Zosia on February 13, 2021

      Very tasty. We particularly liked the brightness of the lemon juice and the Emmentaler in place of our usual cheddar. I used mayo to taste.

    • Lepa on November 14, 2020

      This is heavy on the mayo but we loved it. I thought the salad was a bit salty (and I love salt) but after we added the Emmentaler cheese it was perfect. I didn't have microgreens so skipped them. This was an easy, satisfying lunch.

    • anya_sf on October 28, 2020

      Jarred tuna in oil (I used Tonnino) really does taste better, but it is quite pricey. This recipe calls for way too much mayonnaise, IMO - I used 2/3 the amount and could have used 1/2. Otherwise it was delicious. Skipped the microgreens, just garnished with extra dill.

  • Roasted cauliflower with lemon & capers

    • ecasey830 on November 22, 2020

      I found this a little too salty. I used anchovy paste so I'd probably reduce that or eliminate the salt on the cauliflower in the future

    • SugarTreeBaking on February 22, 2021

      Terrific flavors, but I’d agree with the other notes- too salty.

    • KarinaFrancis on December 17, 2020

      Yum! The butter extends the flavour of the chilli, garlic and lemon, but would probably make it not so nice cold. I cut back a bit on the salt and it was just the right balance

    • Zosia on January 17, 2021

      I've made a few recipes with these same ingredients; the flavours are great but I really liked the method used here of flavouring roasted cauliflower with a dressing of sorts that could be added generously, or sparingly. I omitted the butter, reduced the oil in the sauce and the cauliflower and added salt and pepper to taste. I forgot the Parmesan but it wasn't missed.

    • anya_sf on January 19, 2021

      I omitted the red pepper flakes due to spice-averse diners. This was quite good, if a bit salty. Could use less topping. Still, the family finished it all.

  • Spicy pimento cheese spread

    • southerncooker on October 21, 2020

      Fvery good spicy version of pimento cheese. My roasted pepprts had gone bad so I used a 4 oz jar of pimentos.

    • KarinaFrancis on December 20, 2020

      I can’t believe I’ve never tried pimento cheese before, maybe I was waiting for Ina’s version. Easy to make, a bit of chopping, a bit of grating and a bit of mushing about. The flavours melded overnight and the heat became a little more pronounced, which was no bad thing.

    • averythingcooks on December 23, 2020

      I made this to go beside tonight’s dinner soup. I thought I had cream cheese - BUT it was “well past its prime” so my sub was herb & garlic Boursin. Other than that, it was pretty much as written with a mix of very old white cheddar and an extra old orange. It was certainly good smeared room temp onto triscuits but we opted to run the loaded crackers under the broiler til browned & bubbly - oh yes ....endlessly “more’ish”.

    • anya_sf on February 09, 2021

      Really good! Makes you want more, although it's quite rich. A nice amount of heat for hubby and myself, but too spicy for our son. Ina says not to use powdered onion, but that's what I had so I used a little less. I just made 1/4 recipe which served 3-4.

    • JJ2018 on January 09, 2021

      Made a half recipe. This is very nice but makes a lot and it is quite rich.

  • Hot spiced apple cider

    • southerncooker on October 16, 2020

      This was very good. I thought I had cinnamon sticks but didn't so I added some ground. Also no vanilla bean so added a splash of pure vanilla.

    • kateiscoooking on November 21, 2020

      5* so good we made it again the next evening

    • anya_sf on October 30, 2020

      Forgot I was out of whole star anise, so I added a dash of ground star anise. My son loved the non-alcoholic version. I'm not much of a bourbon drinker, but it tasted really good in this. Garnishes were cute, but not required.

  • Cheddar & chutney grilled cheese

    • southerncooker on October 10, 2020

      This was delicious. Since I don't have panini press I used Ina's suggestion of another pan to press sandwich. I love mango chutney so was pleased to find this simple recipe.

    • mzgourmand on November 17, 2020

      I have several of Ina Garten's books and while not hugely innovative they are very reliable. So I bought this book in part because I was curious about this recipe & what it might indicate about other recipes in the book. I love grilled cheese, I like mango chutney and I really wanted to like this version of a melted cheese sandwich. But we did not. I would have thought that the flavors of sharp cheddar and mango chutney would be very complementary but we didn't enjoy it & didn't finish our sandwiches. And we are, sadly, original members of the clean plates club. However, the suggested accompanying recipe of tomato bisque was fabulous and enjoyed by all.

    • Lepa on October 28, 2020

      This is a welcome update on the grilled cheese sandwich. I loved it!

    • anya_sf on October 27, 2020

      We aren't huge chutney fans and weren't sure if we would like these sandwiches, but they were pretty good!

  • Smashed eggs on toast

    • southerncooker on October 17, 2020

      Very good. Loved the mustard on this.

    • SugarTreeBaking on February 21, 2021

      Very good, eggs were perfectly cooked. Follow the recipe as stated and be careful to not over salt as I did.

    • anya_sf on October 23, 2020

      The egg was cooked perfectly for my taste (I'd call it soft boiled rather than jammy), although I did have trouble peeling it, so it's not a foolproof method in that regard - I have better luck peeling instant pot eggs. The mustard and dill made this extra flavorful.

  • Chunky apple butter

    • southerncooker on October 16, 2020

      Delicious on toast and with a turkey sausage biscuit.

    • anya_sf on October 20, 2020

      Used Granny Smith and Gala apples. I wasn't sure how much liquid should evaporate; I simmered the apple butter an extra 5 minutes just in case and the final texture seemed good. The apple butter was very good on toast.

  • Apple cinnamon Dutch baby

    • SugarTreeBaking on February 21, 2021

      Easy, delicious. Didn’t have Granny Smith, subbed a Fuji apple and cut back the sugar slightly. Will repeat this recipe.

    • KarinaFrancis on December 29, 2020

      I love a Dutch baby and this is no exception. I’ve never cooked anything into the batter before, and I think that’s what produced the very caramelised edges. Will be repeated

    • stef on December 29, 2020

      This turned out great. DH loved it. Will repeat

    • anya_sf on October 18, 2020

      Lacking a 9" crepe pan, I used my carbon steel skillet which is 9" across the bottom but 12" across the top, which may have been too large. Although I kept the apples on low heat while mixing the batter, the pan might not have been hot enough. The Dutch baby puffed on the sides, but the center remained fairly flat and eggy and the apples remained a separate layer under the pancake. The flavor was good, but I've had better luck with other recipes. I might try this again in a smaller cast iron pan, turning the burner on high just before adding the batter.

  • Creamy tomato bisque

    • SACarlson on December 20, 2020

      This soup was like the equivalent of putting on a thick, cozy sweater on a cold day. Very, very delicious. I served it with parmesan croutons, which added a nice contrasting texture.

    • mzgourmand on November 17, 2020

      Very rich, very delicious, very Ina. We all loved it - it was the essence of comfort food.

    • embk27 on December 29, 2020

      This was a delicious soup - reminded me of Heinz. The soup looked really pale and milky to begin with but I soon realised that one 28 ounce can of chopped tomatoes is equivalent to two of the usual cans in England! So, six cans of chopped tomatoes later...I had a really lovely warming soup. I puréed at the end as I wanted a smoother texture.

    • anya_sf on October 27, 2020

      I love cream of tomato soup and thought this recipe was great. The soup was quite thick and somewhat chunky from the alliums, but I prefer a soup with texture; those who like smooth soup could always puree it. I bet this would make delicious pasta sauce.

  • Fresh raspberry mini corn muffins

    • Devons on November 29, 2020

      Made full recipe which produced 48 mini muffins plus an additional 12. Used frozen raspberries which prevented juice “bleed“ into the batter. Forgot Demerara sugar on last batch. It definitely adds a bit of crunch and color on muffin tops. Use scant scoops 1-3/4” not full scoops.

    • anya_sf on October 12, 2020

      I made the batter the night before. Half the recipe filled 24 mini muffin cups to the brim. The muffins overflowed while baking, so they weren't perfectly shaped like the photo in the book. Be sure to grease the tops of the muffin pans and/or don't fill them as much. Next time I'd just make regular muffins. The flavor and texture were good. I preferred this fresh raspberry version to the jam version in The Barefoot Contessa Cookbook.

  • Bittersweet chocolate cake

    • Devons on November 29, 2020

      Easy to make and dark, chocolatey flavors. The center collapsed and was soft as the photo shows. Had some bourbon honey simple syrup left over from a cocktail; added a couple spoonfuls to the whipped cream. Perfect.

    • anya_sf on December 21, 2020

      Ingredient conversion if baking by weight: 200 g each butter, chocolate, sugar, and eggs. I made 1/2 recipe in a 6" pan. Cake was very easy to mix, but tricky to tell when done. I took it out of the oven after 34 minutes when the center was partially puffed and developed a crack. That seemed perfect, as the cake's texture was soft and fudgy but not underdone. Great chocolate flavor, wonderful with either vanilla ice cream or whipped cream, as suggested.

  • Roasted sweet potatoes with chipotle orange butter

    • Devons on November 29, 2020

      Excellent flavors, perfect for our Thanksgiving dinner. needed a light sprinkling of kosher salt. Tip from Kevin is cooking blog and website about how to roll compound butter into perfect cylinder: wrap butter in plastic wrap, twist ends, and pull through empty toilet paper roll. Then refrigerate or freeze :-)

    • anya_sf on April 05, 2021

      I had to roast the sweet potatoes ahead of time and reheat them, which worked fine. The chipotle orange butter was a bit difficult to mix; maybe a fork would actually work better than the mixer. With most of the seeds removed from the chiles, the butter was really flavorful and not too spicy, and balanced the sweetness of the potatoes nicely.

  • Baked rigatoni with lamb ragù

    • Devons on January 09, 2021

      Excellent. Labor-intensive for sure and worth it. Because it is the two of us, I put it into two pans and froze the second one. Agree with Anya review below that more cheese is a good idea. Doubled the amount of Parmesan. Next time I will do more mozzarella and partially freezing it is a great tip. Also reduce the amount of salt to 2/3 and added a bit more red pepper.

    • Rachaelsb on January 11, 2021

      Delish. Pure comfort food with great flavor. If we were able to have a large crowd, this would be what I would serve! I can dream:-)

    • anya_sf on January 07, 2021

      Made as written except baked at 375 F hoping it would be done faster, and it was done about 5-10 min sooner. Partially froze the mozzarella to make it easier to grate and slice. I think you could just dice the mozzarella rather than grating it. I'm not sure how much difference the eggs made, as the mixture didn't end up very custardy (or even that creamy); the tomato/vegetable sauce was more prominent. My family loved the flavor of this dish, although they wouldn't have minded more cheese.

  • Roasted sausages, peppers & onions

    • Devons on January 10, 2021

      Husband and I enjoyed this. We halved recipe. I over cooked vegetables a bit. Nonetheless, very nice. would make it again. Fast preparation, lends itself to flexibility with ingredients.

    • ksg518 on March 03, 2021

      This is good and I think lighter than when I've made similar dishes on the cooktop. I made half a recipe using only sweet Italian sausage. I substituted a cubanelle pepper for the poblano and grape tomatoes for the cherry tomatoes (adding them a little later to make up for their size). But I think this recipe can stand up to a fair amount of tweaking.

    • anya_sf on November 25, 2020

      I made 1/2 recipe, roasting the vegetables in a 9"x13" pyrex casserole. They didn't fit in a single layer (not sure if they were supposed to), so they didn't brown as much as they might have, but did get nice and tender and plenty flavorful. I garnished with parsley and pecorino instead of basil and parmesan. Really delicious, especially with the polenta! Also very easy, mostly hands-off method.

    • Sbilinski on October 21, 2020

      Really good! Lighter and easier than my grandma’s version. I made the recipe for 2 people but could have scaled down the vegetables more. 4 sausages. 2 peppers, 1/2 onion, 1/2 fennel and 1/3 c of tomatoes would be enough. I have lots of leftover veg. Easy cleanup too!

  • Shellfish & chorizo stew

    • bktravels on March 02, 2021

      Definitely 5 stars. This was delicious!! We cut the recipe in half for 2 and it was the perfect amount. We did eat lots of crusty baguette with it, though, to sop up the sauce. The recipe is very easy, but it does take time, since things are added in sequence to the pot with 5 to 10 minutes between additions.

    • anya_sf on February 19, 2021

      Husband gave this 5 stars. Definitely have lots of bread to dip in the delicious broth. I might use a tad less salt next time as it was right on the edge for me. 3 of us finished it all.

  • Ultimate beef stew

    • bktravels on November 18, 2020

      I agree with anya_sf. This was good, but not the rich, ultimate stew I was hoping for. The blandness of the potatoes detracted from the intensity of the other flavors. Next time, I will leave the potatoes out, and I will definitely try serving the stew over egg noodles.

    • anya_sf on November 13, 2020

      Not sure this is the ultimate stew, but it was very good. Made a day ahead so it was easier to degrease (rather than trying to do that halfway through cooking), and since stews generally improve in flavor overnight. This was the first time I'd ever actually found boneless short ribs (despite lots of recipes calling for them lately) and that cut worked very well. Next time I would consider adding thyme or other herbs. We enjoyed this over egg noodles.

    • lofolky on February 14, 2021

      I also agree that this was very good, but missing something to make it “ultimate” for me. Got lucky and found boneless short ribs at Costco. Had to cook quite a bit longer than the recipe states because my potatoes were not cooked enough.

  • Salmorejo

    • EmilyR on October 10, 2020

      Another great soup from Ina. I used heirloom tomatoes as they are the main ingredient. I preferred it day of as opposed to left overs, because it separates a bit, but zipping it through the vitamix combines it back, if you have left overs.

  • Puff pastry croutons

    • EmilyR on October 10, 2020

      Very simple and if you go the extra distance with making them with cookie cutters they are very impressive with little effort.

    • anya_sf on November 09, 2020

      I took this opportunity to use up random puff pastry scraps which were lurking in my freezer. They didn't look as pretty, but worked fairly well otherwise. I cut them out ahead of time and chilled them. Perhaps because of that, they took over 15 minutes to bake. The croutons were nice with the soup.

  • Chicken pot pie soup

    • EmilyR on October 10, 2020

      This makes a sizable quantity so be prepared to eat it for days or share it with friends, family, or neighbors. I think I preferred the chicken pot pie soup from Cravings.

    • anya_sf on November 09, 2020

      I had boneless, skinless chicken breasts which I baked at 400 F for 30 minutes (to 165 F). 3 Tbsp butter was enough. I only had 1 fennel bulb, but there were lots of vegetables, which I appreciated. Using canned low-salt broth, I thought there might be too much salt, but it was perfect. The sherry at the end really made a difference in the flavor. The soup was delicious, although I wouldn't have minded a touch of cream.

    • Kinhawaii on October 19, 2020

      Made half a recipe, we enjoyed it - different from the other chicken soups I have made. Will make again but may decrease the tarragon a little. Used regular flour & didn’t add the tiny onions.

    • Running_with_Wools on November 15, 2020

      I used a rotisserie chicken, homemade stock, and omitted the last splash of sherry (wasn't sure if the kids would like that flavor). I also used gluten-free flour instead of the Wondra flour called for. It came out delicious and the kids all loved it too. This is a keeper for a cold winter night :)

    • lofolky on February 14, 2021

      This was a super tasty soup! Comforting but also not too heavy. Used a rotisserie chicken and store-bought bone broth. Loved the flavor the sherry added.

  • Roasted broccolini & cheddar

    • EmilyR on October 10, 2020

      Beyond simple, but always encourages me to eat a half sheet pan worth of broccolini.

    • Lepa on October 25, 2020

      I liked this but nobody else in my family did. I think they don't like the texture of roasted broccoli (?)

    • anya_sf on February 10, 2021

      I used 2 sheet pans so the broccolini wouldn't be too crowded and roasted 2 extra minutes. Although the stems were quite thin, plus sliced in half, they were still somewhat chewier than I'd prefer. I think blanching works better to tenderize broccolini. Or I'd roast them longer. I accidentally shredded the cheese - don't think that made a difference. The cheese and lemon were great with it.

  • Black & white cookies

    • EmilyR on October 10, 2020

      These black and whites are what you've been searching for. They are a tiny trip to New York City. I added a touch of lemon juice to my white and they were perfect. I made a double batch and they were gone in just a few days.

    • Kristjudy on December 08, 2020

      These are fabulous cookies! Lovely cake texture cookie, both the chocolate and the vanilla frostings were perfect. Wish I had made a double batch. This recipe makes a large cookie.

    • Rodrigaba on November 24, 2020

      I normally don't like black and white cookies but these had very good flavor. Err on the side of undercooking so they stay very soft.

    • anya_sf on January 22, 2021

      Most black & white cookies I've had have been dry and insipid. These were pretty good! I used Ghirardelli 60% bittersweet chocolate and preferred the chocolate side to the vanilla side. I had to add extra cream to make the vanilla frosting spreadable and should have tried adding lemon juice to the vanilla as suggested. I got 10 large cookies plus a bonus half-size cookie. There were ample amounts of both frostings.

    • Kinhawaii on January 09, 2021

      Good cookies. I got 10- had lots of extra frosting so piled it on- not sure if it’s supposed to be like that? Next time will try EmilyR’s suggestion of lemon juice.

  • Baked cod with garlic & herb Ritz crumbs

    • Zosia on February 02, 2021

      Delicious! My cod fillets were on the thinner side so I skipped the pre-bake step. The fish was nicely done in 15 minutes. I replaced the butter with olive oil, reduced the oil amount overall and used about half the salt, which was still a little too much for the topping as Ritz crackers are so very salty.

    • stef on November 17, 2020

      I made this with ingredients on hand. Tilapia instead of cod, sage instead of parsley and dry vermouth instead of white wine. Otherwise used the rest of the ingredients in the recipe. It turned out delicious and fish was nice and flaky. A definite repeat.

    • Lepa on October 18, 2020

      This is easy, flavorful and delicious. Be sure to give an extra squeeze of lemon before eating this fish, as it really makes the flavors pop. We ate it with the lemon potatoes from the book and it was an excellent combination.

    • kateiscoooking on November 21, 2020

      I'm not a fan of any other buttery crackers so I used all panko. Otherwise followed the recipe. 5* for sure. The fish was cooked perfectly and the seasoning was spot on. Next time I'll make twice as much so we've got leftovers for fish sandwiches the next day!

    • anya_sf on December 20, 2020

      Made again but couldn't find any thick white fish, so used salmon. Delicious that way too!

    • anya_sf on October 19, 2020

      Since I couldn't find fresh cod, I substituted Alaskan halibut. I was concerned about both the amount of salt and relatively long cooking time, especially since halibut dries out so easily, but I made sure to get very thick fish fillets and they turned out perfectly. The topping was super flavorful. Served over rice to soak up the sauce, but actually it was mostly absorbed by the crumbs that fell off the fish.

    • Kag2020 on November 06, 2020

      Excellent flavor but try not to get too many crumbs in the sauce; the crumbs absorb the sauce and the panko really expands in the liquid. Also my cod was relatively thick and I needed an extra three minutes in the oven.

  • Arrabbiata sauce

    • Zosia on February 21, 2021

      Spicy, garlicky and also very tasty. I reduced both the oil and salt.

    • stef on November 19, 2020

      This is a lovely spicy sauce with a hint of fennel taste. Quick to make only simmers for 30 minutes. It makes a lot.

    • averythingcooks on December 14, 2020

      I did use less oil than called for and added torn basil to the food processor with the tomatoes. I then added a parm rind to the simmer and finished with more basil. I will admit to using a lighter hand with the fennel seeds.....but even with that, this is a really good pasta sauce!

    • anya_sf on October 20, 2020

      Although I wanted to use much less oil, I thought I should try the recipe as written first. Next time I'll use about half the oil, which should be enough to saute the garlic cloves without leaving an oil slick on top of the sauce (the oil did get incorporated after simmering). Using half the red pepper flakes, the sauce was zesty rather than spicy, which was what I wanted. Very tasty sauce, just way more oil than I'd prefer. See the outrageous garlic bread recipe for helpful garlic peeling tip.

  • Charred carrots

    • Zosia on February 02, 2021

      Great flavours and the cooking instructions worked well.

    • anya_sf on December 07, 2020

      I was skeptical that the carrots would soften enough before charring too much, but they did, even though some pieces of carrot were twice as thick as others (none thicker than 1/2" though). Delicious seasonings, which could be used with roasted carrots just as easily as broiled - roasting would take longer, but require less tossing.

  • Seared salmon with spicy red pepper aioli

    • Zosia on January 18, 2021

      Excellent cooking technique for the salmon and the aioli was very good, spicy but not overwhelmingly so as the lime juice and red peppers tempered the chile's effect somewhat. One-third of the recipe made a generous amount for 3 servings of salmon.

    • anya_sf on February 09, 2021

      Agreed that the cooking technique is excellent, yielding crispy skin and moist salmon. I roasted the salmon fillets (closer to 8 oz each) for 5 minutes and let sit 5 minutes. Half the aioli (prepared in the mini processor) was more than enough for 3 servings. It was quite tasty and surprisingly not too spicy for my son.

  • Emily's English roasted potatoes

    • Zosia on January 18, 2021

      They were exactly as advertised and the best I've ever made. I based the amount of oil on the size of the pan I used; 3 tbsp coated it generously and was enough to brown the potatoes with some left over.

    • anya_sf on December 27, 2020

      It seemed like too much oil, but I think it was necessary for proper browning, and surprisingly most of the oil stayed in the pan so the potatoes were not greasy. They were super crispy on the outside and creamy inside, exactly as promised. We loved them.

  • Potato galettes with smoked salmon

    • stef on October 17, 2020

      Delicious. Potatoes were shredded in cuisinart with French fry disc. Instead of creme fraiche I used sour cream. Another delicious recipe for smoked salmon from Ina

    • anya_sf on October 28, 2020

      Ina didn't say whether to add more oil for the 2nd galette. There was still some in the pan, so I didn't, but the 2nd galette partly stuck, so clearly I should have. As a result, that galette kind of fell apart, although stuck together more upon reheating. I substituted sour cream for creme fraiche. The galettes tasted wonderful and didn't need extra salt. I wouldn't have minded more salmon.

  • Crispy chicken with lemon orzo

    • stef on January 15, 2021

      I just made the lemon orzo. We really liked it. I think it would be nice to serve cold in the summer.

    • anya_sf on October 31, 2020

      I cooked 3 chicken breasts, using 3/4 of the other ingredients, but still in a 12" skillet. There was definitely enough flour mixture, oil, and butter for 4 breasts. I didn't bother removing the tenders and just used the longer cooking time at the end. The orzo was quite salty, so I didn't sprinkle the chicken with extra salt, but definitely would if not serving with the orzo (or using less salt in the orzo). This method yielded super crispy skin as promised.

    • Kag2020 on November 07, 2020

      Great method for cooking boneless chicken breasts with the skin on. I will use the method again because the skin is perfectly crisp and the meat was very juicy. However after cooking the chicken in the 4 tablespoons of butter and a bit of oil I couldn’t bring myself to add the other 5 tablespoons of butter to the pan. The recipe may have been amazing with the extra butter but I don’t think it’s necessary.

  • Shrimp & linguine fra diavolo

    • stef on November 19, 2020

      Made this with the Arrabbiata sauce recipe in this book. Shrimp had a nice crunch to them. Next time I will sprinkle the toasted panko crumbs on individual servings. Not too spicy for us.

    • anya_sf on November 05, 2020

      Using Rao's arrabbiata sauce, this was very quick and easy. The sauce had a kick, so I omitted the red pepper flakes (to keep my son happy). Cooking method ensured the shrimp were not overcooked. The flavorful sauce did overpower the taste of the shrimp, which made my son happy, as he doesn't love shrimp (I don't know what is wrong with him).

    • Kinhawaii on November 08, 2020

      We loved this too - but had Rao’s marinara sauce. We don’t like it very spicy so additional red pepper flakes were enough. Delicious!

  • Waffle iron hash browns

    • stef on January 23, 2021

      My cuisinart waffle maker had to be turned up to #6 in order for the potatoes to brown. Otherwise it was very tasty. To be served with smoke salmon and sour cream next time.

    • JJ2018 on January 30, 2021

      Really enjoyed these and was impressed how crisp but soft they turned in the waffle maker. Would make again

  • Buckwheat crêpes "complète"

    • tarae1204 on February 26, 2021

      Good recipe. The crepes were balanced in flavor and I had a good success rate. Helpful to have a second person to fry the eggs if you’re in a rush. I skipped the ham but had creme fraiche and parsley to round out the flavor, texture and appearance and recommend using any herb you have for a little green.

  • Provençal zucchini gratin

    • pvia on November 03, 2020

      Made this last week. Great flavor.

    • anya_sf on October 11, 2020

      The zucchini cooked somewhat unevenly while being sauteed, but in the end that didn't matter. This was really delicious.

  • Puréed potatoes with lemon

    • Lepa on October 18, 2020

      I love lemon but was a bit skeptical about lemony mashed potatoes. I should have trusted Ina. It was delicious. This method of making mashed potatoes resulted in an extremely smooth texture, almost liquidy. I only had Russett potatoes so that may have changed the texture a bit. I only used half the milk and that was perfect.

    • anya_sf on December 20, 2020

      The potatoes needed about 5 extra minutes to cook. I used a ricer rather than food mill. I couldn't bring myself to use all that butter - was going to use 1 stick (4 oz), but son convinced me to add 1 extra ounce. Whisking potatoes takes a lot of effort, but worked in the end. With less butter, the full amount of milk was just right. Only needed 1 tsp salt at the end. I wouldn't have thought to put lemon zest in potatoes, but they were absolutely delicious.

  • English lemon posset

    • Kristjudy on November 13, 2020

      This was a lovely recipe. The addition of the limoncello in both the posset and the fruit topping was a delicious addition. This will be made again and again.

    • anya_sf on October 14, 2020

      I made 1/2 recipe but cooked in the same size pan, which was good since it nearly boiled over (don't walk away!). Chilled about 9 hrs before serving. Absolutely delicious, similar to pot de creme, but easier.

  • Outrageous garlic bread

    • averythingcooks on November 09, 2020

      I also made 1/3 of the butter mixture & eyeballed how much baguette we would (ie should) eat - there is leftover butter that WILL get used! I included all of the flavourings with extra red pepper flakes. Perhaps I didn't simmer the garlic long enough but after mashing it, I still had some big pieces so I ran 2 small, sharp knives through it as though I was cutting butter into flour. We both devoured this beside last night's soup!

    • kateiscoooking on December 12, 2020

      Outrageous is the right name. This is fantastic.

    • anya_sf on October 20, 2020

      I made 1/3 of the butter mixture, omitting the red pepper flakes (son doesn't like them). That was a generous amount for a 10" ciabatta. The garlic bread was delicious, although the garlic itself, basically being poached in butter, was much milder than my usual recipe. The boiling water garlic peeling tip was great.

  • Cheddar & scallion creamed corn

    • averythingcooks on March 14, 2021

      I cut this to 1/3 for the 2 of us and after the puréed portion was added back to pan, I added some diced red onion & chopped hot peppers. At this point, a taste confirmed that it was really good. But the cheeses were prepped so in they went and oh yes - this is over the top delicious!

  • Warm spinach & artichoke dip

    • kateiscoooking on December 12, 2020

      Best version of this I've ever had!

  • Split pea soup with crispy kielbasa

    • kateiscoooking on December 12, 2020

      This was very good split pea soup. I think I'd prefer shredded ham to the kielbasa. But, otherwise, wouldn't make any changes.

    • anya_sf on October 09, 2020

      I used dried thyme and bay leaf, and 6 cups low-sodium chicken broth + 4 cups water. Didn't need extra salt. I used an immersion blender to partially puree the soup and also added the meat from the ham hock to the soup (why would you discard it?). The soup was really good, a classic with a small twist.

    • breakthroughc on January 10, 2021

      One of my pet peeves is pictures that don't reflect the recipe. This soup is much thinner than the picture and the sausage sunk to the bottom. I t was just okay. I also added the meat from the ham hock, why would you throw it away.

  • Baked fish chowder

    • anya_sf on October 23, 2020

      Half the recipe made 3 hearty dinner servings with bread and green salad on the side. I used dried thyme, bottled clam juice, and frozen cod which wasn't quite all the way thawed; the fish still cooked in 20 minutes. I didn't bother peeling the potatoes; they cooked a bit unevenly so be sure to check a few for doneness. The chowder was really delicious!

    • aholtw on December 07, 2020

      Made this recipe as written and it had way too much liquid. Was more like a soup not a chowder. Next time I would use half of the broth.

  • Baked raclette

    • anya_sf on January 30, 2021

      My fingerling potatoes were more floury than expected and fell apart somewhat upon slicing and mixing, but still tasted good. Next time I would brown the chorizo less as it became rather chewy. I made the mistake of following Ina's instruction to add 1 tsp Kosher salt to the potato/sausage mixture; with the other salty ingredients, the extra salt was not needed and made the raclette almost too salty to eat. Without the extra salt, this dish would have been much more enjoyable.

  • Green salad vinaigrette

    • anya_sf on January 30, 2021

      An excellent classic French vinaigrette. Recipe makes enough dressing for over twice the quantity of greens.

  • Fig & cheese toasts

    • anya_sf on October 13, 2020

      Easy and delicious. I used baguette slices for nice sized hors d'oeuvres, spreadable goat cheese (didn't have to microwave), and garnished with parsley. More than 2 figs were needed to get enough slices for all the toasts. Initially I forgot to top with salt, pepper, and balsamic vinegar and they were really good anyway, although those ingredients boosted the flavor even more.

  • Fresh crab nachos

    • anya_sf on October 15, 2020

      I'm sure this would be wonderful with fresh crab, but my budget doesn't allow for $50 nachos, so I used krab (surimi), since it gets mixed with cream cheese, etc., anyway. In the salsa, I used red onion (soaked in ice water to help tame the bite, although unfortunately that didn't entirely work) and 2 avocados, since who doesn't want more avocado? As you might expect, the nachos were rich and quite tasty, even with krab.

  • Fresh crab & pea risotto

    • anya_sf on January 13, 2021

      For the seafood stock, Better than Bouillon lobster base worked well, but very little additional salt was needed. I omitted the red pepper flakes, used powdered saffron (guessed on the quantity), extra fennel, and frozen crabmeat. The risotto was absolutely delicious.

    • pattig on February 18, 2021

      I made this with jarred clam stock as I couldn’t find seafood stock. I used 1/2 the red pepper flakes but might reduce it even more as we are sensitive to the heat as we get older :( Used Costco’s refrigerated crab. I thinkistirred too much while adding the stock as it was a bit gluey. It was very good and we ate it for 2+ meals.

  • Brussels sprouts pizza carbonara

    • anya_sf on October 25, 2020

      I used homemade pizza dough (from The Best Recipe). Shaping the pizzas into 8"x12" rectangles enabled them to fit better on the parchment, which I dusted with semolina. Rather than have leftover bechamel, I used it all on the pizzas, which worked fine with the size pizzas I made. Didn't bother measuring the cheese, just grated some directly on each pizza. Pre-diced (1/4") pancetta worked, just needed to cook it a bit longer. Instructions were slightly confusing on whether the pizzas should be baked all together ("position 2 racks in the oven") or one sheet at a time ("bake", then "repeat with remaining pizzas"). I baked them all together, carefully rotating halfway through. The pizzas were delicious and served 4 generously for dinner.

  • Smashed hamburgers with caramelized onions

    • anya_sf on October 29, 2020

      Recipe title was confusing as I'm used to smashed burgers that are truly flattened. These are 1" thick and just get lightly pressed (not even sure why) and end up very tall with the generous amounts of toppings. I'm never confident about telling when meat's done; I cooked the burgers for the longer stated time and sadly the burgers were medium-well, not medium-rare (freezer not cold enough?). They were still plenty juicy and flavorful and I'd definitely make them again - loved the caramelized onions and gruyere.

  • Lemon orzo with feta

    • anya_sf on October 31, 2020

      Quick and easy. Very good with the chicken, but quite salty on its own; would use less salt next time. 3 of us finished it all and actually would have eaten more.

  • Cheesy chicken enchiladas

    • anya_sf on December 14, 2020

      I used a whole poblano pepper and rotisserie chicken. Ina doesn't say how much chicken; I used both breasts and a thigh. There was enough filling for 10 tortillas, which I barely managed to cram into the 9x13 dish. I don't know why Ina calls for only 7 tortillas, except that's how many comfortably fit in the pan (and not sure how 7 enchiladas serve 6 people - which lucky person gets 2??) There was plenty of sauce and cheddar, and I just used less goat cheese in each. The enchiladas were really tasty, especially with lots of sour cream. I couldn't really taste the goat cheese; could omit or maybe sub sour cream or crema.

  • Celery root & cauliflower purée

    • anya_sf on October 30, 2020

      This was okay, but I didn't love it. I may have gotten a bad celery root - there were brown veins inside which couldn't be completely removed, and the puree had a slight bitterness and a few stringy bits. Roasted Brussels sprout leaves were tasty on their own and looked nice as a garnish, but became soft and chewy after sitting on the warm puree, so I'd omit them next time.

  • Spring green spaghetti carbonara

    • anya_sf on February 20, 2021

      I used 16 oz spaghetti and would do so again as there was plenty of sauce and veg. I only had 2 scallions and next time would omit them as I preferred just chives. The amount of pancetta was very generous; this dish would still be very good with less. Hold back on adding all the salt as you might not need it. My family devoured this. In our house this served 4.

  • Truffled mac and cheese

    • anya_sf on October 12, 2020

      Rich and delicious! To lighten it ever so slightly, I used less fat to cook the mushrooms and lowfat milk in the sauce. The cheese volume:weight ratios don't match those from Ina's other mac and cheese recipe; I went by weight. I think ~25% less cheese could be used without sacrificing much. The crunchy topping was a delicious contrast to the creamy pasta.

  • Spaghetti squash arrabbiata

    • anya_sf on October 20, 2020

      Very hearty and delicious. One tablespoon oil per squash half was more than ample.

    • ckpeters on February 10, 2021

      Delicious. It is worth making Ina's arrabbiata sauce for this...tons of garlic and all.

  • Milk chocolate Oreo ice cream

    • anya_sf on October 21, 2020

      I made 1/2 recipe using Lindt milk chocolate. Perhaps I should have made a full batch, as the ice cream was gone in a single day - or maybe it's better (for our waistlines) that I didn't. Although it was quite chocolatey and rich, we couldn't stop eating it.

  • Fresh corn polenta

    • anya_sf on November 25, 2020

      I didn't have enough fine cornmeal, so I supplemented with medium (Bob's Red Mill), which worked. Frozen corn also worked here, as did sour cream in lieu of creme fraiche, and pecorino instead of parmesan. This was my family's favorite polenta recipe thus far - even my polenta-hating son loved it. I made 2/3 recipe and 3 of us finished it all, served with the roasted sausages and peppers.

  • Coffee chocolate chip ice cream sandwiches

    • anya_sf on November 12, 2020

      Super yummy and easy! The coffee-chocolate chip-toffee combination was great, but there are lots of other flavor possibilities.

  • White chocolate toffee

    • anya_sf on January 28, 2021

      I made 1/2 recipe in an 8"x8" pan which was still a lot (for us anyway). Ina did not say if the toffee mixture should get completely mixed; mine did not - some butter remained separate no matter how much I stirred. I poured it all in the pan anyway and that issue wasn't noticeable in the final candy. My first batch of white chocolate seized :-( Not Ina's fault, but white chocolate is more sensitive than regular, so be careful. The toffee was initially hard to remove from the pan, but just be willing to break a piece and then it's not bad - she says to break along the score lines, but of course you can't see them, so just break it anywhere. The combination of flavors was quite good, even the ginger, which I don't always like.

  • Chocolate-dipped brown sugar shortbread

    • anya_sf on October 09, 2020

      I weighed 1 oz portions of dough and got 15 cookies from 1/2 recipe. My milk chocolate was rather light - it still tasted good, but darker milk or semi-sweet would have been even better. There was extra chocolate and nuts. The cookies were delicious.

  • Sweetened whipped cream

    • anya_sf on December 21, 2020

      Basic recipe for lightly sweetened whipped cream.

  • Bourbon cream cheese frosting

    • anya_sf on October 10, 2020

      Good, basic cream cheese frosting but with bourbon added. The bourbon was definitely noticeable.

  • Applesauce cake with bourbon raisins

    • anya_sf on October 10, 2020

      I made 1/2 recipe in an 8" round pan using dark raisins instead of golden; baking time was about 35 minutes. The cake was moist and flavorful. The bourbon was definitely noticeable (at least in the frosting), making this more appealing to adults than children (although my teenage son liked it).

  • Salted pistachio meringues

    • anya_sf on November 08, 2020

      I made 1/2 recipe using 5 large egg whites. The sugar browned unevenly and started to melt on one side, but still seemed to work in the recipe. Ottolenghi's recipe, on which this is based, does specify that the sugar may start to melt. Although I thought my oven temperature was accurate, the meringues did brown and crack; next time I'd bake them at 225 F, which is the temperature specified in Ottolenghi. The meringues were nice and crisp with soft, marshmallowey centers. The cracks appeared to have bits of caramelized sugar (my mistake?) which actually improved the flavor, as did the salty pistachios. I'm not a meringue fan (too sweet), but these were pretty good; husband and son loved them.

  • Berries & jam milkshakes

    • anya_sf on October 15, 2020

      Lowfat milk worked fine here, but I did use Haagen-Dazs ice cream. With the yogurt, the shake tasted more like a smoothie than a milkshake, albeit an indulgent one. I used Bonne Maman intense fruit spread rather than jam, so maybe that made it less sweet. The liqueur wasn't noticeable. Servings were quite large.

  • Boston cream pie

    • anya_sf on February 04, 2021

      I made 2/3 recipe using 8" cake pans. The components all turned out well, but assembly was problematic. I made the cake layers and pasty cream one day ahead and chilled them, which I recommend, as the cake firmed up, making it easier to handle. The pastry cream could have been slightly stiffer, as some oozed out of the layers. The biggest issue was the ganache, mostly that there was way too much of it (and unfortunately I poured it all on the cake without thinking), which weighed down the cake, causing the cream to ooze out more and the layers to slip, creating a cream-ganache waterfall down the sides. The flavors were just delicious, though, although the ganache was quite rich. So I'd consider making this again with half the ganache. Or I'd stick with the Cook's Illustrated recipe, but add orange flavorings, as I really enjoyed those additions here.

  • Banana rum trifle

    • anya_sf on February 14, 2021

      If you love cream, cream, and more cream, this is the dessert for you. After chilling overnight, the cookies had completely disintegrated, so there was no contrasting texture other than bananas (not much of a contrast). The gingersnaps were unidentifiable and almost tasted like bits of caramel. Ina says not to overlap the cookies, but it should be fine to overlap them somewhat to use more of them relative to cream. The flavor was delicious, but a contrasting texture was needed. No extra whipped cream was necessary on top (and wouldn't have fit in my trifle bowl). This served at least 12.

  • Giant crinkled chocolate chip cookies

    • anya_sf on October 12, 2020

      I'd never made pan-banging cookies before and wasn't sure if the 18-20 minute bake time included the first 10 minutes or not - it did; my bake time was 19 minutes total. The cookies spread A LOT; on one of my pans, all 4 cookies merged into one giant one (which we ate first, of course). The texture was great - very chewy inside, crispy edges - but I found the flavor somewhat lacking, maybe due to less brown sugar. A generous sprinkling of salt was needed to enhance the taste. Somehow the chocolate melded with the dough so there weren't melty bits.

    • Running_with_Wools on November 15, 2020

      These were delicious. Mine did not come out quite as giant as the recipe. I was able to make 18 cookies in the one batch. I used a combination of 85% and 60% chocolate. They were scrumptious. Perfect texture and not too sweet. I did not bake for 20 minutes, however. Maybe 15 minutes, total.

  • Creamed spinach & eggs

    • anya_sf on October 22, 2020

      We had this for dinner, so I used 26 oz spinach and 6 eggs (2 each). I didn't need to increase the other ingredients (it was plenty creamy/cheesy), and I'd decrease the salt if using less spinach. The egg whites needed a couple of extra minutes to set. This was delicious with sourdough bread.

  • Whole-grain breakfast bowl

    • anya_sf on October 10, 2020

      Check on the porridge as it simmers; mine started cooking too rapidly and the water evaporated and barley started sticking after 20 minutes. The cooked barley had a texture similar to steel-cut oats, which I quite liked. The toppings were really great together. I don't always love dates, but they were good here. Even my porridge-hating husband thought this was pretty good. It takes a long time to make, though, so I won't make it often unless I figure out how to make it ahead.

  • Bacon, egg & cheddar sandwich

    • anya_sf on October 11, 2020

      A tasty, hearty breakfast sandwich. I microwaved the bacon too (cut pieces in half first). Microwaving the eggs worked well to create neat "egg pillows", but actually took longer than cooking the eggs on the stove. But I'd use that method again if I only had a microwave. With the salty bacon and egg mixture, the sandwich didn't need an extra sprinkling of salt at the end.

  • Cacio e pepe cheese puffs

    • taste24 on December 14, 2020

      These were lovely. Easy to cook, mix, and assemble. Excellent end result! We made a half batch and it worked perfectly.

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  • ISBN 10 0804187061
  • ISBN 13 9780804187060
  • Linked ISBNs
  • Published Oct 06 2020
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

A new collection of soul-satisfying dishes from America's favorite home cook!

In Modern Comfort Food, Ina Garten shares 85 new recipes that will feed your deepest cravings. Many of these dishes are inspired by childhood favorites--but with the volume turned way up, such as Cheddar and Chutney Grilled Cheese sandwiches (the perfect match for Ina's Creamy Tomato Bisque), Smashed Hamburgers with Caramelized Onions, and the crispiest hash browns that are actually made in a waffle iron!

Old-fashioned crowd pleasers like Roasted Sausages, Peppers, and Onions are even more delicious and streamlined for quick cleanup. For dessert? You'll find the best Boston Cream Pie, Banana Rum Trifle, and Black and White Cookies you'll ever make. Home cooks can always count on Ina's dependable, easy-to-follow instructions, with lots of side notes for cooking and entertaining--it's like having Ina right there beside you, helping you all the way.

From cocktails to dessert, from special weekend breakfasts to quick weeknight dinners, you'll find yourself making these cozy and delicious recipes over and over again.


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