Modern Comfort Food by Ina Garten

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Notes about Recipes in this book

  • Sautéed rainbow chard

    • southerncooker on October 14, 2020

      Good but not much different than other sauteed chard.

  • Smashed eggs on toast

    • southerncooker on October 17, 2020

      Very good. Loved the mustard on this.

    • anya_sf on October 23, 2020

      The egg was cooked perfectly for my taste, 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.

  • 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.

  • 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.

  • 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.

  • Roasted butternut squash with brown butter & sage

    • 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!

  • 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.

  • 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.

  • 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.

    • 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.

  • 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.

  • 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.

  • Roasted broccolini & cheddar

    • EmilyR on October 10, 2020

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

  • 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

  • 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.

  • Baked cod with garlic & herb Ritz crumbs

    • 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.

    • 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.

  • 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.

  • Arrabbiata 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.

  • 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!

  • 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.

  • Pomegranate gimlets

    • 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.

  • Split pea soup with crispy kielbasa

    • 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.

  • Outrageous garlic bread

    • 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.

  • English lemon posset

    • 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.

  • 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.

  • Skillet-roasted chicken & potatoes

    • 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.

  • 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).

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Apple cinnamon Dutch baby

    • 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.

  • 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.

  • Fresh raspberry mini corn muffins

    • 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.

  • Provençal zucchini gratin

    • 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.

  • Roasted sausages, peppers & onions

    • 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!

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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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