Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

How Easy Is That? by Ina Garten

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • French toast bread pudding

    • Delys77 on October 31, 2011

      The orange scented custard is fabulous and the challah gives this a fabulous texture.

    • anya_sf on May 02, 2019

      I left the sliced bread out overnight to dry. I made 1/2 recipe, using about 12 oz challah and a mixture of milk and half-and-half. I accidentally baked it covered for an hour, then uncovered for about 20 minutes more and it was perfect. Delicious and decadent. Cinnamon and raisins would be nice additions.

  • Watermelon mojitos

    • anya_sf on May 02, 2019

      The drinks were very tasty, but quite strong. I'd increase the watermelon. I'd also use a muddler for the mint.

  • Roasted figs & prosciutto

    • anya_sf on August 23, 2018

      I prefer to use medium figs so they can be eaten in one bite. 4 oz prosciutto was enough for 18 medium figs. These are super quick and easy to make and quite delicious. They melt in your mouth.

    • vickster on July 29, 2017

      Currently inundated with figs, so happy that EYB can feed my need for recipes. This is a simple but very good appetizer. The sweetness of the figs works well with the saltiness of the prosciutto. I baked for a shorter time so the figs wouldn't get too cooked.

    • chawkins on November 04, 2015

      Simple, quick and tasty 3-ingredient recipe. Also light because there is no cheese involved. Great for the end of season harvest from my fig tree.

  • Chunky blue cheese & yogurt dip

    • julesamomof2 on August 19, 2017

      Easy peasy. A little more special than a big hunk of blue on a platter. Makes the blue cheese crowd (myself included) happy.

    • Delys77 on October 31, 2011

      The Gorgonzola is very potent but it gives this dip fabulous bite. Serve only to those who like blue cheese.

    • anya_sf on May 02, 2019

      Made several hours ahead, omitting the chives (did not have on hand). Served with crudites. Really good!

    • JJ2018 on February 19, 2019

      This was really nice - had to use creme fraiche instead of yoghurt but really quick and easy and very moreish.

  • Truffled popcorn

    • anya_sf on May 02, 2019

      Half the container of truffle butter (1.5 oz) seemed like the right amount. I added salt to taste. The popcorn was super good, and the kids liked it too.

  • Chipotle & rosemary roasted nuts

    • anya_sf on May 02, 2019

      I used 1 lb Trader Joe's mixed fancy raw nuts and halved the other ingredients. I ground dried chipotles to make the powder. The nuts were very good - not too salty, spicy, or sweet - a great balance of seasonings. Addictive!

    • averythingcooks on December 27, 2018

      Once again, a bowl of these delicious nuts was devoured prior to a holiday dinner. It halves easily (which fits my large pampered chef stoneware bar pan perfectly) and I use a mix of whole pecans, skin on whole almonds and unsalted cashews. Father- in-law and a few lucky friends are ecstatic to be gifted a jar of these nuts.

  • Pink grapefruit margaritas

    • kateiscoooking on March 06, 2017

      We try to have a cocktail every Sunday evening. This one is our favorite summer-time one. Not too tart, not too sweet.

    • anya_sf on May 02, 2019

      Although I used fresh pink grapefruit, the drink was not pink in color. It was fairly tart in a good way, but perhaps would be sweeter with a different type of grapefruit juice, which some might prefer. Very refreshing.

  • Roasted eggplant caponata

    • Aggie92 on December 30, 2016

      Delicious! This only thing I did different was to whizz up the onions with the eggplant in the food processor. Next time I will make sure to use a good briny green olive to give the dip a little more depth. My green olives were rather mild and got lost in all the other ingredients. Loved the occasional bite of toasted pine nut. Made one day ahead and served with an assortment of crackers and Melba toast.

    • anya_sf on May 02, 2019

      I made 1/2 recipe using a smaller eggplant, which still made a lot. Made one day ahead. The caponata was very good, especially with pita chips.

  • Smoked salmon deviled eggs

    • anya_sf on May 02, 2019

      I boiled the eggs a day ahead, then filled them a few hours ahead. I omitted the roe (couldn't find easily - and also rather pricey). The cooking method worked perfectly; the eggs peeled easily and the yolks were just done, not gray. I didn't salt the whites because the filling seemed plenty salty even with Nova lox. There was a lot of extra filling. The eggs were super delicious.

  • Stilton & walnut crackers

    • anya_sf on May 02, 2019

      I made the dough ahead, divided it into halves, and froze it so I could bake the halves separately. The rind on my Stilton was very thin, so I bought 0.55 lb cheese and think it was still 8 oz after trimming. I rolled the dough and brushed/coated it all on the same mat (less clean-up). I baked them in at 350 on convection for 18 minutes, which may have been a bit long, but it was hard to tell with the blue color. The crackers were great with a glass of Cabernet Sauvignon.

  • Grilled bread with prosciutto

    • anya_sf on May 02, 2019

      Grilling the bread was tricky due to hot spots - watch carefully to avoid burning. I brushed, rather than drizzled, the oil on the bread and only needed about 1 tsp per slice rather than 1 Tbsp. The flavors were very strong and salty; no extra salt was needed, and less prosciutto could probably be used. The overall combination of flavors was great.

  • Crostini with tuna tapenade

    • anya_sf on May 02, 2019

      I made 1/2 recipe to serve 2 people along with a large salad as sort of a "salade nicoise". The tuna mixture was rich and salty, but great as a toast topper, especially alongside the salad. Great flavors.

    • Delys77 on October 31, 2011

      This was ok. The flavour was nice enough because of the mascarpone and the olives but I would up the citrus and maybe the capers

  • Savory coeur à la crème

    • anya_sf on May 02, 2019

      I made this a day ahead as directed, but maybe it didn't drain enough. It got very soft after sitting out. I served it with Trader Joe's ginger mango chutney, which was too sweet for my taste (not sure how it compares to Crosse & Blackwell). I thought it was just OK. It might be better with pepper jelly.

  • Celery & Parmesan salad

    • Skamper on January 31, 2018

      This is a favorite in our house. I've made the complete recipe several times, and a shortcut version has become my go-to for when celery gets down to the heart. I prepare the dressing and marinate the sliced celery, then serve it over greens. The dressing is delicious. I usually make a half batch, and 1 Tbsp of fresh lemon juice (plus the extra you put on the celery - Ina says it makes a difference and I take her word for it) is the right amount for us.

  • Buttermilk ranch dressing with Bibb lettuce

    • klinthal on December 04, 2016

      This dressing is fantastic, has a wonderful basil flavor, not like the typical powdered mix or bottled version. I've made it over and over with great success every time.

    • MVitek on June 03, 2011

      Tasted more like a dip than a dressing

  • Herbed ricotta bruschettas

    • Delys77 on November 04, 2012

      Pg 73 This was a great little dish. I had to put together a quick little starter and this came together very quickly and very easily. I hadn't read the review by breadcrumbs but I too was worried there was no garlic in the dish so I rubbed the bruschetta with a cut clove, which was just perfect. The finished dish has a simple and very fresh flavour that is rich but pefectly offset by the acid in the vinaigrette.

    • Breadcrumbs on February 26, 2012

      p. 71 I was looking for a quick and easy recipe to use up some fresh ricotta. This recipe hit the mark since it called for ingredients we had on hand. Green onions, dill, and chives are chopped then stirred into the ricotta along w some salt and pepper. Since we didn’t rub our bruschetta w garlic, I added some chopped garlic to the cheese mixture as well. This cheese spread was fresh tasting and flavourful, so delicious w the grilled bread. Though we enjoyed this during the depths of winter, I can only imagine how sensational it would be during the summer months when I can pick the ingredients from my garden. This is a keeper, just a lovely recipe.

  • Roasted vegetable frittata

    • Delys77 on December 03, 2011

      Pg 90 This is a delicious frittata perfect for lunch or a light dinner. I did roast e veg a little longer and I broiled a bit at the end to brown the cheese. Also cut the salt back a bit.

  • Baked Fontina

    • anya_sf on March 03, 2019

      Half the olive oil was enough. This was the absolute best cheese I have ever eaten! We stuffed ourselves.

    • Partyof7 on March 05, 2019

      As easy as can be and loved by anyone that tastes it

  • Tuna & hummus sandwiches

    • anya_sf on March 03, 2019

      Who knew tuna and hummus were so good together? I didn't make the tuna ahead, but it was good anyway. There was some leftover tuna and it may have been a bit better the next day, but I don't think you have to make it ahead.

    • Breadcrumbs on March 25, 2012

      p. 98 Oh my goodness was this good! Somewhat of an unlikely pairing ultimately results in a unique dish packed with flavour. We served this with a crisp Chardonnay and it all went down beautifully! The radishes on top add brightness to the sandwich and a nice crunch. This dish has great visual appeal as well. We’ll definitely add this to our regular rotation. Perfect summer lunch on the deck food! Photos here: http://chowhound.chow.com/topics/707996#7235120

  • Hummus

    • anya_sf on March 03, 2019

      Easy to make and very good. Fairly garlicky.

  • Middle Eastern vegetable salad

    • anya_sf on March 03, 2019

      I made this for work without the garlic and using 1:2 ratio of lemon juice to olive oil. At home I made it with the garlic and 1:1 ratio. The garlic was good, but I preferred the 1:2 ratio of lemon juice to oil. Delicious with fresh pita on the side. I added some olives.

    • angrygreycat on July 22, 2018

      First dish that I've made from this cookbook. Excellent taste and combination of flavors and textures. I was a little concerned with needing 4 lemons, that it would be too tart, however it was fine.

  • French string bean salad

    • Laura on February 26, 2011

      This would be a good summer dish, not so good for winter. I think there's too much mustard in the dressing, it's quite sharp (and I like Dijon mustard). I would reduce the mustard by half. Also, one minute for cooking the green beans is a little too short -- I like my green beans crunchy, but these were a little too crunchy. I would double the cook time.

  • Tarragon potato salad

    • Skamper on January 31, 2018

      Very good recipe. The tarragon adds a nice rich flavor. Reduce salt to 1.5 tsp.

  • Lemon chicken breasts

    • anya_sf on December 05, 2018

      Probably my favorite of Ina's various lemon chicken recipes. It can be made with skinless boneless chicken breasts as well, although the tops dry out just a little. Larger breasts take a bit longer than the stated time. The sauce is fantastic; we enjoy this over rice.

    • Laura on May 30, 2014

      Pg. 120. Loved this. Very easy, very little prep involved. I had boneless, skinless chicken breasts (I've never seen boneless breasts with skin on). I cooked it at 350 rather than 400 for 40 minutes. I think that was a little too long. Would go with 30 minutes in the future. The sauce is really nice and I used it to dress some steamed broccoli and sauteed greens as well. I'll definitely be making this again!

    • Breadcrumbs on November 27, 2010

      p. 120 - NB chx breasts are boneless, skin-on

    • lhkelsey on November 26, 2013

      Such an easy weeknight meal. I have made it with boneless skinless chicken breasts too and was also good.

    • julesamomof2 on August 19, 2017

      A weeknight staple. I buy bone-in skin on breasts and remove the bone. Very easy to do once you get the hang of it. Yummy with cous cous.

    • Delys77 on October 31, 2011

      Great weeknight dish with a fabulous sauce, but be careful as roasting the garlic this way did create a little bitterness

    • chawkins on December 16, 2018

      I used skin-on bone-in chicken breasts that I removed the bones myself, and that was the hardest part of the recipe. I baked mine for 25 minutes. Quite good for the effort put in, but not my favorite lemon chicken recipe.

  • Jeffrey's roast chicken

    • chawkins on February 07, 2016

      Moist and delicious and simple to prepare. My only problem was that I separated the onion slices into rings and some of them were seriously charred. Foe the sauce, I just whisked the flour in as I sprinkled it on thru a sieve, no lumps.

    • julesamomof2 on August 19, 2017

      One winter years ago I spent almost every Sunday trying out different roast chicken recipes. We tried all kinds of recipes, but this one was the hands down winner. Now when I make a roast chicken, I don't think twice and I don't use the recipe. I've made this dish probably more often than any other dish I can think of.

    • Laura on February 26, 2011

      Pg. 122. This is delicious! It's very moist and flavorful. The onion/lemon mixture adds a nice flavor accent. The cook time of 1.25 hours was exactly right for my 4.5 lb chicken. I did not make the gravy -- it's probably even better with that.

    • Delys77 on June 03, 2012

      Pg 122 This is one of the simplest yet most flavourful roast chicken I have ever made. As per usual Ina's instructions are spot on and the recipe yields just what one would expect, a moist bird with a delicious sauce. The amount of onions seemed a bit much when I was putting it together but I was very glad that I followed her suggestion as the sauce is made lusciously savoury by the large amount of onions. My only suggested change woudl be to take a few tablespoons of the pan liquid and blend it with the flour before adding the flour to the pan, as when I did it the sauce did lump a little bit, so I had to whisk it out.

  • Chicken with shallots

    • Delys77 on October 31, 2011

      Spencer really liked the sauce on these. Be careful to not burn the skin on the chicken breast or to overcook. I went with 12 minutes in the oven but I should have put the burner down to medium low as the skin was a little charred. The flavour of the sauce has a nice buttery and acidic flavour the compliments the chicken. Very quick to put together.

    • hughb on October 20, 2014

      Relatively quick and very tasty. Takes longer than 5 minutes for the wine/lemon juice mixture to reduce down.

    • chawkins on November 10, 2015

      Very easy and quick and quite tasty. The sauce was quite rich but the lemon juice cuts the richness quite well.

  • Herb-roasted turkey breast

    • chawkins on February 24, 2014

      This turned out real well. I was a little leery of the mustard powder in the herb mixture, and worried that it overpower the herb, but in the end I could hardly taste the mustard. I roasted a 9-pound hotel-style breast and it took 2 1/2 hours, the recipe called for a 6 1/2 to 7-lb breast. The best part of the recipe was not having to make gravy, Ina told you to serve the turkey with the pan juice. Unlike the previous reviewer, Laura, I had quite a bit of fat and juice left in the pan even after the prolonged cooking time. The amount of pan juice I got from the fat separator was more than double the 3/4 cup of wine I started with.

    • jenmacgregor18 on July 06, 2016

      I was also worried about strong herb/mustard/garlic favors; but it turned out to be very mild. I might even add a little extra next time. Bird is very moist. I didn't have enough liquid in pan. Because i wasn't watching it Burned to the bottom of pan. Next time I'll be more vigilant and maybe add a little water. But other than watching temp of bird towards the end & level of cooking water, this is very easy. I'll be making again.

    • Laura on November 27, 2013

      Pg. 127. I was a little concerned that this would turn out really dry since the turkey breast isn't brined. However, I trust Ina's recipes a great deal -- she's never let me down. And she didn't this time either -- the meat was really juicy and tender. And this could not be simpler. The only issue I ran into was that the meat was not browning very much even near the end of the cooking time she suggested. I turned the oven up to 350 and cooked it a bit longer than the recipe called for. It came out perfectly done, perfectly brown and with the exact internal temperature it was supposed to be. Next time I might add more liquid (maybe half wine, half water) because the liquid dried out well before the end of the cooking time. However, the residue in the bottom of the roasting pan came off easily with a little elbow grease.

    • Skamper on January 31, 2018

      Used a half batch of the herb mixture for a half turkey breast. Great recipe.

  • Roast turkey with truffle butter

    • anya_sf on December 03, 2017

      My bird wasn't kosher, so I salted it overnight. Next time I'd buy a kosher turkey or salt it longer. It was only 10 lbs and I didn't need all the truffle butter, only ~ 2 oz. Roasted it almost 2.5 hours. The legs were perfectly done, but the breast was rather dry. Again, more salting would probably help. The truffle butter dripped to the bottom, so the only parts of the turkey where you could taste it were the back, parts of the thighs, and the skin. The flavor was delicious where it was noticeable. I'm not sure I'd do this again though, unless I can find a way for the flavor to permeate the bird. The roasting method is very easy. My favorite of Ina's roasted turkey recipes is the Accidental Turkey; I highly recommend that one.

  • Greek lamb with yogurt mint sauce

    • Delys77 on May 05, 2015

      Pg. 131 As per usual with Ina this recipe was very easy and very well written. The marinade for the lamb was lovely and the yogurt sauce was just delicious. I would make it again as a great sub for tzatziki. I might cut back the garlic in the dip just a touch. Lamb wise I made a half recipe for the two of us and used just one rack. The weather wasn't cooperating so I browned the lamp in a cast iron pan for a 1 minute or so per side then into the oven in went to about 20 minutes at 425 on convection. It was a very big rack and this yielded something between rare and medium rare. Just delicious!

    • julesamomof2 on August 19, 2017

      Delicious, one of our favorite Ina recipes. After a recent trip to Greece, we rushed home to make this one again!

  • Easy Provençal lamb

    • chawkins on July 22, 2014

      Very easy and delicious recipe for a leg of lamb. I sub agave nectar for the honey. I halved the amount of salt used in the spread and only used 1/4 cup of agave nectar, most of which got mixed in with the tomatoes and the rest drizzle on top of the lamb. Since the amount of agave drizzled on top of the Dijon mixture was reduced, I did not get the caramelization shown in the picture, but that's okay with me, the lamb tasted just fine. Next time I'll also cut down the olive oil for the tomatoes.

    • MVitek on June 03, 2011

      Easy and delicious for a crowd.

    • Breadcrumbs on November 22, 2010

      p. 134 - Nov 2010 - First use of this recipe and roast was absolutely delicious. The sauce made from the roasted veggies and drippings is to die for. I served mine over rice and K had his w mashed. This exceeded my expectations and I'd absolutely do it again. Easy and excellent. 9

  • Bangers & mustard mash

    • chawkins on February 28, 2017

      Couldn't be easier. I used red bliss potatoes and did not follow her instruction to whip the potato with a hand mixer, I just hand mashed it. Like Ina said the quality of your bangers makes a big difference.

    • JJ2018 on May 19, 2019

      Made this using pork sausage. Mash was lovely would definitely make again

  • Grilled steak & arugula

    • Delys77 on November 15, 2012

      Pg. 146 This one is definitely a repeat. The dish comes together very quickly with a minimum of fuss and the flavours are outstanding. The combination of beef, peppery arugula with tart dressing and savoury parmesan is excellent, especially when you get all the components on one fork. I did diverge from the recipe in that I added a bit more oil to the dressing as it was a bit too acidic as written. Also, I cooked the steak in a cast iron pan on the stove top for a minute per side and then into the oven for about 2 minutes per side. With a thick steak (1.5 inches) this resulted in pretty rare steak but it was good for S.

  • Balsamic roasted beef

    • Delys77 on October 31, 2011

      Great little dish that comes together very easily and quickly. Go a little lighter on he pepper than she suggests.

  • Roasted shrimp with feta

    • Delys77 on October 31, 2011

      I did play with the proportions a little but I ended up with a relatively dry and under seasoned dish. The sauce was actually quite good with some nice salt from the feta and the salt I added and a little tang from the pernod and the wine but since it was relatively dry and the shrimp themselves a were underseasoned resulting and a so so dish with ok sauce and shrimp that were fully upstaged by what little sauce there was.

  • Roasted salmon with green herbs

    • Laura on September 09, 2015

      Pg. 149. This could not have been simpler. It's also healthful and attractive. And it tasted fine, but didn't exactly wow me. But I'll definitely make it again on nights when there's not much time for prep.

  • Caesar-roasted swordfish

    • HerBoudoir on November 03, 2016

      Very tasty and easy. I make homemade Caesar salad regularly so I usually have most of the ingredients. Also excellent when made with salmon.

  • Panko-crusted salmon

    • Delys77 on October 31, 2011

      This came together very easily and was quite nice. The flavour was good and the richness of the salmon made for a good balance

  • Weeknight Bolognese

    • Delys77 on October 31, 2011

      For a quick cooked sauce this was absolutely delicious. Super and paired very well with shell pasta. Pureed the tomato before I put it in.

    • jodies on January 21, 2015

      I thought this sauce was very average. Reminded me a bit of the junior high cafeteria sauce. Better to spend (only a little) more time and make the real thing.

    • Laura on May 28, 2012

      Pg. 154. For health reasons, we rarely eat beef or pasta. I had originally bought the ground beef thinking that I'd grill hamburgers as a very rare treat. But the weather didn't permit grilling outside and so I turned to EYB and found this recipe. I was initially skeptical that it would be good given the very short cook time. Well, it was delicious! And I expect that the leftovers will be even better tomorrow.

    • chawkins on August 09, 2013

      Very nice quick sauce. I used home grown tomatoes instead of the canned ones called for in the recipe. The sauce is well spiced, the little bit of nutmeg added je ne sais quoi, the cream and the last 1/4 cup of wine put in at the end added richness and round out the flavor.

    • Rachaelsb on January 03, 2014

      Delish! so easy to prepare...great flavoring. There is lots of sauce-more than we like, so just put the extra in the fridge for another meal.

    • julesamomof2 on August 19, 2017

      This one had too much red wine in it for the me. It overpowered the sauce. There are better Bolognese sauce recipes out there.

  • Spaghetti aglio e olio

    • Delys77 on December 17, 2012

      Dead simple easy and comes together with pantry staples. I made it with fresh spaghetti that I had made, so it really absorbed the sauce, but I am sure it would still be good with dry pasta. Definitely a weeknight winner!

    • Skamper on August 17, 2018

      This was easy and delicious. I made half a batch, which was more than enough for two, but used slightly more than half the amount of garlic. Great meal from pantry items.

  • Spicy turkey meatballs & spaghetti

    • chawkins on March 06, 2017

      The meatballs tasted okay, not spicy to my taste but was not as moist as I like them to be. The prosciutto and the 3T of olive oil did not help to moisten 2 pounds of lean turkey. I baked mine in two trays, the top tray did brown up well, but not the lower tray, I should have swapped them half way through.

    • Laura on October 10, 2014

      Pg. 158. A sale at my WF on Rao's Marinara Sauce (half price!) led me to make this recipe. Sadly, it was one of the few disappointments I've experienced with Ina's recipes. It wasn't bad, it just wasn't great either. I followed the directions to the letter and it took a very long time to prepare. My meatballs were not nearly as browned as the photo in the recipe. The meatballs were fine, but just didn't have much personality and were not spicy. I don't think I'll make this again.

  • Easy Parmesan "risotto"

    • Delys77 on October 31, 2011

      I wouldn't necessarily consider this a proper risotto, but she says this as well. In the end the flavours were a good if a little simple. Could do with a bit of zing, maybe add some crisped prosciutto or some other vegetables/roasted mushrooms

  • Garlic-roasted cauliflower

    • Delys77 on October 31, 2011

      Very good, especially for cauliflower. The roasting brings out the nuttiness and the lemon and garlic add a lot of flavour without overpowering.

    • chawkins on November 13, 2016

      Fabulous side. Garlic complemented the cauliflower well and the pine nut adds a bit of texture. Addition of lemon juice is not necessary, actually, I prefer it without.

    • Laura on February 02, 2012

      Pg. 173. Wow! I'm not normally a fan of cauliflower, but it seemed to be a good addition to the main course I was serving, so found this recipe. This is fantastic and that's without the pine nuts, which I'm sure would make it even better. One change I would make is to roast for less time or to roast at a lower temperature, or add the garlic at the midway point. Many of the garlic halves burned beyond use. I'll be making this again and again.

  • Flat beans with pecorino

    • chawkins on February 07, 2016

      Just okay, nothing special. I used pole beans frozen from my summer garden.

  • Creamy Parmesan polenta

    • anya_sf on August 21, 2017

      This is the same recipe as in "How easy is that?" but multiplied by 1.5. I made the original quantity, which serves 3-4 people, depending on how you're serving it. It was a nice accompaniment to both roasted vegetable ratatouille and roasted Italian meatballs. The first time I made it, I used the quantity of salt called for in the recipe (along with canned low-salt chicken stock) and it was too salty. The second time, I only used half the salt, and it was just right. Only use the full amount if your stock is unsalted. This polenta recipe is quite flavorful for polenta, which can be extremely bland. It's fairly rich, with butter, creme fraiche, and Parmesan cheese, but that's what makes it good.

  • Sausage-stuffed mushrooms

    • Aggie92 on March 31, 2013

      I made this recipe with portobello mushrooms and served it as a main course. Delicious! The stuffing was enough for 6 large mushrooms. I did cut the salt in half and substitute cream cheese for the mascarpone. Instead of marinating the mushrooms in Marsala, I sprinkled each mushroom with a tablespoon of the wine before filling.

  • Rich celery root purée

    • wittwoman on April 10, 2016

      Delectably rich and creamy with a bit of kick.

  • Potato basil purée

    • Delys77 on October 31, 2011

      The flavour on this is quite nice, but the colour is more like speckled mash than the green puree she has in her picture. You used teh wand mixer to blend the basil, maybe a food processor would help achieve the colour.

  • Roasted pear & apple sauce

    • Delys77 on October 31, 2011

      Left out the pears but this was absolutely delicious. The orange really brings up the apple.

  • Couscous with toasted pine nuts

    • vickster on July 24, 2017

      The pine nuts and onions add a good flavor to the couscous. Easy dish that I will definitely make again.

  • Easy cranberry & apple cake

    • Jane on November 26, 2010

      Definitely easy. The longest part was going through the cranberries to remove the squishy ones. I preferred it at room temperature to warm, warm it's more of a pudding than a cake. The cranberries were quite tart so add more sugar if you don't like tart fruit.

    • Breadcrumbs on March 16, 2014

      p. 205 - Truly scrumptious! We loved this. mr bc called it a pie cake. Indeed it looks like a pie but tastes like a cake…an upside down cake perhaps. We especially loved the crispy cinnamon/sugar topped crust. The sugar had caramelized so that the very top of the cake crust shattered like glass as you cut through it with your fork. The aromas wafting from the oven as this bakes are intoxicating and reminiscent of all things Christmas…orange, cranberries, and cinnamon. This was a big hit at cucina bc and I think my cranberries may have mellowed from the freezing process as we found the balance of tart and sweet to be ideal for our tastes. Photos here: http://chowhound.chow.com/topics/737723#8820350

  • Mocha chocolate icebox cake

    • DKennedy on October 31, 2013

      This is an easy and impressive dessert. I make mine kid friendly by substituting 1/4 c. decaf expresso in place of the liquor and I also use store bought gluten free Tate's chocolate chip cookies, sold at TJs.

    • julesamomof2 on August 19, 2017

      This is a super simple and delicious dessert, loved by all. The Tate's chocolate chip cookies make it extra decadent and special.

    • anya_sf on April 30, 2017

      The best! And easy too. Definitely must be made a day ahead. I made 2/3 recipe to fit in a 7" springform pan. It served 8, so I think the original would serve 12 - it's rich. It would also be good with chocolate wafer cookies instead of chocolate chip cookies.

  • Strawberry rhubarb crisp

    • Laura on June 12, 2011

      Page 214. Really enjoyed this and it could not have been simpler. Served it over vanilla ice cream, but it was also wonderful on its own. I had never used the type of oatmeal it called for (McCann's quick-cooking). My only problem with the recipe was that the topping was a bit 'al dente', almost as if the oatmeal had not cooked thoroughly. Next time, I might use rolled oats, just to see how that turns out.

  • Fresh peach cake

    • Kfaber on August 09, 2014

      Really great way to use up very ripe peaches. Tasted just as good the next day!

    • Cookie24 on August 29, 2018

      This is an easy simple snack cake. Made a few substitutions because of personal preference and because lacking some ingredients. I substituted almond extract for the vanilla (love almond & peach flavor together), didn't have extra large eggs, so used 3 large instead. Because I used 3 eggs I also added 1/4 almond four. The remaining ingredients stayed the same. The result was a super moist delicious snack cake. The following morning we warmed it slightly and enjoyed it with coffee. Mr. Cookie asked for a repeat. Next time I might try pears.

  • Red velvet cupcakes

    • anya_sf on November 05, 2017

      The cupcakes rose quite a bit. Check them early, as mine were done in 23 minutes, and actually ended up dry, so they may have been overbaked. The flavor was good though, with a mild chocolate flavor (more than some red velvet recipes). They have a nice color even without the red food coloring. There was enough frosting for a few extra cupcakes, so you can either be very generous with the frosting, or reduce the quantity a bit, or just have some left over. If reducing the quantity, I recommend eliminating a few tablespoons of butter and using the full amount of cream cheese. I didn't think all the powdered sugar was needed; 3 cups was enough, or you could even use a bit less if you don't like your frosting to be so sweet.

  • Old-fashioned banana cake

    • Prim on July 24, 2012

      I replaced the sour cream with buttermilk. Very good.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Everyday Dorie by Dorie Greenspan

    ... let me be the first to break the news that Ina’s got a new book packed with her signature simple-but-super-tasty recipes and lots of tips to make life even more delicious than it already is.

    Full review

Reviews about Recipes in this Book

  • Stilton & walnut crackers

    • Leite's Culinaria

      We can think of nothing lovelier as a precursor to dinner than these crackers. Well, okay, a little lovelier would maybe be these crackers and a generous pour of...red wine or a modest dose of port.

      Full review
  • Roasted shrimp with feta

    • Lisa Is Cooking

      It was casual, great for summer, couldn't have been easier, and tasted like it should have involved much more effort than it actually did.

      Full review
  • ISBN 10 1446437469
  • ISBN 13 9781446437469
  • Published Mar 03 2011
  • Format eBook
  • Language English
  • Countries United Kingdom
  • Publisher Random House (Digital)
  • Imprint Transworld Digital

Other cookbooks by this author