Ina Garten's lemon cake, a pound cake, on a cutting board, drizzled with a lemon glaze

Ina Garten’s Lemon Cake

Know when you taste something and can’t help but pause and sigh with content? This subtly sweet lemon cake does that to us each and every darn time.

A skillet full of Ina Garten's caramelized shallots, garnished with parsley.

Ina Garten’s Caramelized Shallots

Shallots take on a dulcet, docile personality when slowly coaxed to a caramelized brown. Easy to make. And easygoing by way of going well with just about anything.

A baking sheet with seven chocolate pecan scones.

Ina Garten’s Chocolate Pecan Scones

From the Barefoot Contessa herself, these chocolate pecan scones are packed with plenty of bittersweet chocolate and pecan chunks and are, predictably, flaky and tender pastry perfection.

Three round casserole dishes filled with baked pasta with tomatoes and eggplant.

Baked Pasta with Tomatoes & Eggplant

Cook once. Eat twice. This baked pasta casserole cleverly relies on a big batch of tomato soup as its sauce. Leftover soup means you have lunches done for the rest of the week.

Ten Stilton and walnut crackers arranged in rows on a sheet of parchment.

Stilton and Walnut Crackers

Perhaps the simplest and most sophisticated dinner party precursor ever. Just make the savory shortbread dough, freeze, slice, and bake. You’re welcome.

Wood bowl of panzanella from Ina Garten with bread chunks, tomatoes, peppers, cucumbers, basil, and parsley

Panzanella from Ina Garten

Stale bread? Itsoaks up a tangy vinaigrette in this interpretation of an Italian classic from the Barefoot Contessa herself. You’re welcome.

A Barefoot Contessa baba au rhum on a white plate, topped with whipped cream.

Barefoot Contessa Baba au Rhum

This classic French dessert is an eggy cake that’s studded with currant, soaked with a vanilla-rum sauce and brushed with an apricot glaze.