Behold, our favorite recipes from pretty much everyone’s favorite cookbook author, Ina Garten. You’ll find an array of ways her talent has taken form over the years, from cocktails to roast chicken, breakfast scones to a cool summer salad. Quality food for quality time with your loved ones.
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Shrimp Salad from Ina Garten
This luscious shrimp salad from the Barefoot Contessa herself–Ina Garten–is made with shrimp, mayo, mustard, vinegar, and more. Excellent for picnics, brunch, showers.
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Cooking the potatoes in less water than usual and gradually mashing in bits of chilled butter are the details that make this recipe special.
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I came across this very British cracker in London—a savory shortbread made with Stilton and walnuts. I make extra rolls of dough and freeze them unbaked so I can just defrost, slice, and bake the crackers before guests arrive. Everyone loves these and there are never any leftovers!
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Just look at the crunchy mustard-and-thyme crumb coating on this chicken. This is one of those recipes to make and memorize–it’s perfect for everyday meals, but also great for entertaining.
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Okay, I have a thing about scones. When they’re good, they’re light and flaky and full of flavor. Be sure to use really good chocolate that you dice by hand so there are puddles of melted chocolate when you bite into them. And trust me, four teaspoons of Diamond Crystal kosher salt may sound like a lot but it makes all the difference.
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This orange chocolate chunk cake turns out a beautiful Bundt cake that's studded with chocolate chunks and topped, if desired, with ganache.
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Ina Garten’s lemon chicken is “the best roast chicken I’ve ever made.” That’s what we hear time after time from everyone we know who makes this roast chicken from the Barefoot Contessa. Tasting is believing.
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What’s not to love here? Corn, shallots, chipotle powder, lime, and Parm cheese. And it takes no time at all. To quote the Contessa herself, How easy is that?
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Ina Garten’s rosemary cashews are sweet and spicy and certain to start conversations. The inspired blend of cayenne, brown sugar, rosemary, and salt is perfectly spiced and just salty enough to be perfect with cocktails.
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These are very easy to make if you have an electric panini grill but, of course, you can always make them the traditional way in a frying pan.
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Dear friends of ours who love great cocktails brought me Brian Van Flandern’s inspired first cocktail book, called Vintage Cocktails, and I’ve bought every book he’s written since. This very special Champagne cocktail from his book is both sweet and lemony, with the rich flavor of Cognac.
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Nothing screams early summer like the tart flavor of rhubarb. Mix it with some sweet raspberry and a butter crust, and you’ve got summer on a plate.
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These are what you'd call "two-fers." No one loves reheating something they served for dinner a second day, but with two-fers, the leftovers become something totally different. This is one of those recipes: you make the tomato and eggplant soup for dinner one night and use the leftover soup as a pasta sauce the next.
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This lemon cake is similar to a classic, old-fashioned pound cake but not quite so dense. It's magnificently buttery and exponentially lemony thanks to a tart soak in a lemon and sugar syrup and a drizzle of lemony confectioners' sugar glaze.
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This tomato soup is spiced with saffron, which has enough flavor to stand up to the Gruyère in the croutons. And the whole thing is awfully easy to put together, beating out anything from a can, anyday.
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Elegant, easy, and eminently make-ahead-able, these Asparagus and Prosciutto Bundles are great for company, casual lunches on the patio, and Sunday suppers.
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This panzanella, aka Tuscan bread salad, is simply croutons made from day-old bread, tomatoes, cucumbers, red and yellow bell peppers, onions, and a tangy vinaigrette. An Italian classic that is refreshing and takes no time to make. How easy is that!
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These caramelized shallots are made by roasting shallots low and slow in butter, sugar, and vinegar until softened and sweet and tangy. An exceptional and impressive side dish for any occasion.
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This sidecar cocktail is just the right mix of lemon juice, Cognac, and Grand Marnier. I decided to tackle the recipe (I know, my job is grueling) and came up with my version, which I think hits all the right notes.
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This baba au rhum is a classic French cake studded with currants, soaked with a vanilla-rum sauce, and brushed with apricot glaze.
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