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Go-To Dinners: A Barefoot Contessa Cookbook
#1 NEW YORK TIMES BESTSELLER • America’s favorite home cook presents delicious, crowd-pleasing, go-to recipes that you’ll want to make over and over again!
Even Ina Garten, America's most-trusted and beloved home cook, sometimes finds cooking stressful. To make life easy she relies on a repertoire of recipes that she knows will turn out perfectly every time. Cooking night after night during the pandemic inspired her to re-think the way she approached dinner, and the result is this collection of comforting and delicious recipes that you’ll love preparing and serving. You’ll find lots of freeze-ahead, make-ahead, prep-ahead, and simply assembled recipes so you, too, can make dinner a breeze.
In Go-To Dinners , Ina shares her strategies for making her most satisfying and uncomplicated dinners. Many, like Overnight Mac & Cheese, you can make ahead and throw in the oven right before dinner. Light dinners like Tuscan White Bean Soup can be prepped ahead and assembled at the last minute. Go-to family meals like Chicken in a Pot with Orzo and Hasselback Kielbasa will feed a crowd with very little effort. And who doesn’t want to eat Breakfast For Dinner? You’ll find recipes for Scrambled Eggs Cacio e Pepe and Roasted Vegetables with Jammy Eggs that are a snap to make and so satisfying. Ina’s “Two-Fers” guide you on how to turn leftovers from one dinner into something different and delicious the second night.
And sometimes the best dinner is one you don’t even have to cook! You’ll find Ina’s favorite boards to serve with store-bought ingredients, like an Antipasto Board and Breakfast-for-Dinner Board that are fun to assemble and so impressive to serve. Finally, because no meal can be considered dinner without dessert, there are plenty of prep-ahead and easy sweets like a Bourbon Chocolate Pecan Pie and Beatty’s Chocolate Cupcakes that everyone will rave about.
For Ina, “I love you, come for dinner” is more than just an invitation to share a meal, it’s a way to create a community of friends and family who love and take care of each other, and we all need that now more than ever. These go-to recipes will give you the confidence to create dinners that will bring everyone to your table.
Even Ina Garten, America's most-trusted and beloved home cook, sometimes finds cooking stressful. To make life easy she relies on a repertoire of recipes that she knows will turn out perfectly every time. Cooking night after night during the pandemic inspired her to re-think the way she approached dinner, and the result is this collection of comforting and delicious recipes that you’ll love preparing and serving. You’ll find lots of freeze-ahead, make-ahead, prep-ahead, and simply assembled recipes so you, too, can make dinner a breeze.
In Go-To Dinners , Ina shares her strategies for making her most satisfying and uncomplicated dinners. Many, like Overnight Mac & Cheese, you can make ahead and throw in the oven right before dinner. Light dinners like Tuscan White Bean Soup can be prepped ahead and assembled at the last minute. Go-to family meals like Chicken in a Pot with Orzo and Hasselback Kielbasa will feed a crowd with very little effort. And who doesn’t want to eat Breakfast For Dinner? You’ll find recipes for Scrambled Eggs Cacio e Pepe and Roasted Vegetables with Jammy Eggs that are a snap to make and so satisfying. Ina’s “Two-Fers” guide you on how to turn leftovers from one dinner into something different and delicious the second night.
And sometimes the best dinner is one you don’t even have to cook! You’ll find Ina’s favorite boards to serve with store-bought ingredients, like an Antipasto Board and Breakfast-for-Dinner Board that are fun to assemble and so impressive to serve. Finally, because no meal can be considered dinner without dessert, there are plenty of prep-ahead and easy sweets like a Bourbon Chocolate Pecan Pie and Beatty’s Chocolate Cupcakes that everyone will rave about.
For Ina, “I love you, come for dinner” is more than just an invitation to share a meal, it’s a way to create a community of friends and family who love and take care of each other, and we all need that now more than ever. These go-to recipes will give you the confidence to create dinners that will bring everyone to your table.
256 pages, Hardcover
First published October 25, 2022
About the author
Ina Garten
32 books1,524 followersIna Garten is a New York Times bestselling author and the host of Barefoot Contessa on Food Network, for which she has won four Emmy Awards and a James Beard Award. She lives in East Hampton, New York, with her husband, Jeffrey.
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Displaying 1 - 30 of 178 reviews
October 30, 2022
Ina is tired. Ina just gave us a book with the same recipes that have been in every one of her books. And more than half of them are from other people.
This is the feeling now post-pandemic. She admits she’s tired of cooking, can’t even face making breakfast in the morning. Aren’t we all?
Thanks to this book I bought my entire Thanksgiving from Whole Foods. I bet I’ll see Ina there, too, picking hers up. Rest. You have made enough Beatty’s chocolate cakes in your life.
This is the feeling now post-pandemic. She admits she’s tired of cooking, can’t even face making breakfast in the morning. Aren’t we all?
Thanks to this book I bought my entire Thanksgiving from Whole Foods. I bet I’ll see Ina there, too, picking hers up. Rest. You have made enough Beatty’s chocolate cakes in your life.
October 29, 2024
W.T.F. was this?
I'm glad I picked Go-To Dinners from the library instead of spending my hard-earned money on this lazy ass book of recipes.
Goat cheese on toast? Hummus? Green beans?
Rice?? Pigs in a blanket???
She forgot the grilled cheese, peanut butter and jelly, and Pop Tarts.
1. Open package.
2. Drop them into toaster.
3. Arrange them on a Wedgwood plate and decorate with homemade whipped cream. ("store bought is fine.")
"How good is that?"
I'm glad I picked Go-To Dinners from the library instead of spending my hard-earned money on this lazy ass book of recipes.
Goat cheese on toast? Hummus? Green beans?
Rice?? Pigs in a blanket???
She forgot the grilled cheese, peanut butter and jelly, and Pop Tarts.
1. Open package.
2. Drop them into toaster.
3. Arrange them on a Wedgwood plate and decorate with homemade whipped cream. ("store bought is fine.")
"How good is that?"
October 26, 2022
Terribly disappointed. The photos are beautiful, the format is fine, but the recipes are completely ridiculous! There are so many so-called “recipes” that are really just instructions on assembling various ingredients and/or so totally dumbed down - basmati rice? green beans? C’mon!
There were a few desserts I’m willing to try - dark chocolate tart, vanilla pound cake, and beatty’s chocolate cupcakes, but overall? Meh.
Three stars, but only because I love Ina and don’t want to bring down her ratings. She usually delivers better. Ugh.
There were a few desserts I’m willing to try - dark chocolate tart, vanilla pound cake, and beatty’s chocolate cupcakes, but overall? Meh.
Three stars, but only because I love Ina and don’t want to bring down her ratings. She usually delivers better. Ugh.
October 27, 2022
Very good recipes in this book! I’m glad this was released just in time for Thanksgiving!
May 8, 2023
You know where Ina is at when her first recipe is a bourbon cocktail!
Bourbon Arnold Palmers
tea your choice - lemons
sugar syrup - bourbon
Watermelon cosmpolitans
watermelon - vodka - Cointreau
limes - mint
Smoked salmon quesadilla
cream cheese - smoked salmon - dill
Monterey Jack - flour tortillas - sour cream
limes - unsalted butter - scallions
Creamy hummus [I think this one is an almond hunt!]
chickpeas - lemon - Tabasco
smoked paprika - tahini - salted Marcona almonds
Easy oysters Rockefeller
oysters - shallots - Pernod
frozen creamed spinach - fleur de sel
Parmesan - Gruyere
Goat cheese toasts
baguette - creamy goat cheese - green olives
Scrambled eggs cacio e pepe
eggs - whole milk - pecorino
country bread - black peppercorns
Roasted vegetables with jammy eggs [blech!]
butternut squash - fingerling potatoes - celery root
carrots - shallots - thyme
eggs - chives - salted butter
garlic - parsley - dill
scallions - rosemary
Garlic & herb butter
salted butter - garlic - parsley
dill - scallions - rosemary
Avocado & fried egg tartines
prosciutto - rustic bread - Hass avocados
sriracha - eggs - microgreens
Overnight Irish oatmeal
steel-cut oats - dried cranberries
roasted salted nuts of your choice
English cream scones
flour - unsalted butter - eggs
heavy cream - dried currants - clotted cream
Fresh strawberry rhubarb preserves
strawberries - rhubarb - Granny Smith apples
sugar - Grand Marnier - oranges
Croissants with smoked salmon
croissants - mascarpone - chives
capers in brine - smoked salmon - baby arugula
Easy eggs in purgatory
yellow onion - arrabbiata sauce - dried red pepper flakes
rosemary sprigs - eggs - pecorino
parsley - flaked sea salt
Blueberry ricotta breakfast cake
unsalted butter - sugar - eggs
ricotta - sour cream - flour - blueberries
Vanilla coffee shakerato
espresso - sweetened condensed milk
simple syrup - vanilla extract
Breakfast-for-dinner board [oh god the universe on a platter]
melons - strawberries - grapes
peaches - mixed berries - granola
yogurt - honey - banana bread
croissants - scones - whole grain bread
cooked ham - eggs - fruit preserves
cream cheese - your choice of stupid uneatable muffins
Ravioli en brodo
yellow onions - carrots - celery
fennel - Parmesan rinds
cheese ravioli - Parmesan - dill
Homemade chicken stock
roasting chicken - yellow onion - carrot
celery - parsnip - thyme sprig - parsley
dill - garlic - black peppercorns [it’s never pepper anymore is it?]
Creamy potato fennel soup [just go on an Easter Egg hunt for a certain brand of gloat cheese]
fennel - yellow onion - Yukon Gold potatoes
chicken stock - Pernod - half and half cream
Meredith Dairy goat cheese - croutons - bacon
Chicken ramen-noodle soup
chicken breasts - yellow onion - carrot
ginger - chicken stock - soy sauce
ramen noodles - baby bok choy - scallions
Gruyere omelet [shoot me!]
Gruyere cheese - eggs
Tuscan white bean soup [Ina says add some white beans and a Tuscan to some soup]
cannellini beans - pancetta - leeks
yellow onion - carrot - celery
rosemary - chicken stock
bay leaf - Parmesan
Lobster and avocado sandwiches (page 92)
lobster meat - celery
mayonnaise - avocados - potato rolls
Hot dogs in puff pastry [ugh!! it’s another Pillsbury Roll in a tube!]
frozen puff pastry - beef hot dogs
eggs - flaked sea salt
Winter greens with Stilton and hazelnut
Belgian endive - Treviso - butter lettuce
baby arugula - hazelnut
Stilton cheese - lemon
Warm vegetable and grain bowl
bulgur - red onion - butternut squash
heirloom carrots - baby arugula - baby kale
shelled edamame - dried cranberries
walnuts or pecans - Champagne vinegar - creamy goat cheese
Greek orzo salad
orzo - lemon - canned chickpeas
red bell peppers - red onion - capers in brine
feta - Kalamata olives - baby arugula
French bistro salad
radicchio - Belgian endive - Granny Smith apples
Roquefort - walnuts or pecans - Champagne vinegar
Heirloom tomato and blue cheese salad
heirloom tomatoes - heirloom cherry tomatoes
Roquefort cheese - basil
Caramelized butternut squash with burrata
butternut squash - dried red pepper flakes - dried cranberries
dry Marsala wine - burrata cheese - Marcona almonds
microgreens - aged balsamic vinegar
Creamy eggs with lobster and crab
red bell pepper - lobster meat - jumbo lump crabmeat
chives - eggs - heavy cream
Roasted shrimp panzanella
country bread - olive oil - shrimp
hothouse cucumbers - yellow bell pepper - red bell pepper
red onion - capers in brine - baby arugula
ricotta salata cheese - cherry tomatoes
Provencal orange salad
red onion - seedless oranges - blood oranges
fennel - green olives
mint - basil - fleur de sel
Potato salad a la Julia Child
Yukon Gold potatoes - Champagne vinegar
celery - shallots - cornichons
chives - dill - mayonnaise
sour cream - hard-boiled eggs
Melon and prosciutto
cantaloupes - prosciutto di Parma - lemons
Ploughman's lunch
country bread - aged cheddar - Stilton
honey glazed ham - country pate - your choice of sausages
meat pie - eggs - celery
cherry tomatoes - mini cucumbers - chutney
mustard - fig preserves - dried apricot
figs - clementines
Roast chicken with spring vegetables
whole chicken - lemon
thyme sprigs - rosemary sprigs
heirloom carrots - Yukon Gold potatoes
yellow onion - garlic - asparagus
Chicken in a pot with orzo
whole chicken - carrot - celery
leek - fennel - chicken stock
saffron - thyme sprigs
parsley - dill - orzo
Creamy chicken thighs with lemon and thyme
chicken thighs - yellow onion - leeks
white wine - creme fraiche
thyme sprigs - lemons
Rosemary roasted pork tenderloins [way too many ingredients]
pork tenderloin - rosemary - flaked sea salt
Veal meatballs [she could have just used Rao’s recipe for marinara in his cookbooks…unless something was simplifed]
ground veal - ground pork - sweet Italian sausages
Italian-style breadcrumbs - pecorino - parsley
ground fennel - eggs - ricotta
Rao's marinara sauce
Hasselback kielbasa
yellow onion - fennel - fennel seed
red bell pepper - yellow bell pepper - orange bell pepper
thyme - cooked smoked kielbasa sausage
Dijon mustard - liquid honey [because solid honey doesn’t cut it!]
Grilled porterhouse steak with rosemary and fennel
dry-aged beef porterhouse steaks - rosemary - ground fennel
Summer skillet with clams, sausage and corn
yellow onions - sweet Italian sausage - fresh corn kernels
tomatoes - dried red pepper flakes
white wine - littleneck clams - basil
Oven-roasted Southern shrimp boil
baby Yukon Gold potatoes - Old Bay seasoning
corn ears - smoked kielbasa sausage
shrimp in shells - parsley - lemon
Salmon teriyaki & broccolini
soy sauce - maple syrup - toasted sesame oil
ginger - dried red pepper flakes
skinless salmon fillets - broccolini
Steamed basmati rice
Ingredients: basmati rice
Mussels with saffron cream
shallots - saffron - white wine
heavy cream - tarragon
mussels - parsley - chives
Overnight mac and cheese
cavatappi pasta - heavy cream
Gruyere - sharp white cheddar
ground nutmeg - fresh white breadcrumbs
One-pot oven risotto
shallots - asparagus - Arborio rice
chicken stock - saffron
white wine - Parmesan
Mushroom Bolognese
cremini mushrooms - garlic - oregano
dried red pepper flakes - red wine - canned crushed San Marzano tomatoes
tomato paste - large pasta shells - ground nutmeg
basil - mascarpone cheese - Parmesan
Weeknight spaghettoni with tomatoes and pancetta
pancetta - dried red pepper flakes - red wine
canned crushed San Marzano tomatoes
spaghettoni pasta - pecorino
basil - yellow onion
Lemon linguine with zucchini and basil
zucchini - linguine pasta - lemon
basil - Parmesan - pine nuts
Orange-marmalade glazed ham
smoked ham - unsweetened canned pineapple juice - orange marmalade
ruby Port wine - Dijon mustard - mango chutney
Asparagus cacio e pepe
asparagus - pecorino - Parmesan
black peppercorns - fleur de sel
Balsamic roasted baby peppers
baby sweet peppers - thyme sprigs - aged balsamic vinegar
Slow-roasted tomatoes with fennel
plum tomatoes - fennel pollen
dried red pepper flakes - fleur de sel
Honey-roasted delicata squash
delicata squash - shallots
liquid honey - sage - fleur de sel
Roasted fingerling potatoes and almost any green vegetable
fingerling potatoes - shallots
thyme sprigs - broccolini
Glazed sweet potatoes
sweet potatoes - maple syrup - aged balsamic vinegar
Easy sesame noodles
fresh ginger - tahini - creamy peanut butter
soy sauce - sherry vinegar - dry sherry
liquid honey - toasted sesame oil - chili paste
spaghetti - scallions - salted roasted peanuts
Brown butter skillet cornbread
unsalted butter - whole milk - eggs
flour - sugar
fine yellow cornmeal - flaked sea salt
Molasses baked beans
cannellini beans - smoked slab bacon - yellow onion
light brown sugar - ketchup - molasses
maple syrup - apple cider vinegar
dry mustard - dried red pepper flakes
Parmesan polenta
fine yellow cornmeal - chicken stock - whole milk
Marble potatoes with garlic and herbs
marble potatoes - fleur de sel
parsley - garlic
Maple-roasted honeynut squash
honeynut squash - maple syrup
Garlic-roasted haricots verts
French beans aka haricots verts - garlic - lemon
Buttermilk biscuits
flour - unsalted butter - buttermilk -
eggs - flaked sea salt
Panettone bread pudding
panettone - eggs - egg yolks
half and half cream - oranges - sliced blanched almonds
Dark chocolate tart
chocolate wafer cookies - dark chocolate
heavy cream - eggs
instant coffee granules - flaked sea salt
Vanilla pound cake
turbinado sugar - cake flour - unsalted butter
sugar - eggs - Cognac
vanilla beans - heavy cream
Lemon meringue squares
unsalted butter - sugar
flour - eggs - lemon
Bailey's and cream
vanilla ice cream - Baileys Irish Cream liqueur
pecans - coffee sorbet
Rum raisin ricotta ice cream
golden raisins - dark rum
ricotta - cream cheese - sugar
almond extract - heavy cream
Fresh berry and mascarpone tart
unsalted butter - flour - mascarpone cheese
Grand Marnier - Cognac - strawberries
raspberries - blueberries - sugar
Bourbon chocolate pecan pie
unsalted butter - eggs - bourbon
dark chocolate chips - pecans - frozen pie crust
Beatty's chocolate cupcakes
flour - sugar - unsweetened cocoa powder
buttermilk - eggs - coffee
dark chocolate - unsalted butter - egg yolk
vanilla extract - icing sugar - instant coffee powder
Chocolate buttercream
dark chocolate - unsalted butter - egg yolks
icing sugar - instant coffee powder
Roasted pineapple with coconut gelato
pineapple - light agave syrup
lime - coconut gelato
Easy chocolate mousse
dark chocolate - milk chocolate
espresso - Kahlua - eggs - egg whites - heavy cream
Sweetened whipped cream
heavy cream - store-cupboard ingredients
Cinnamon-spiced shortbread
unsalted butter - sugar - flour
cinnamon - nutmeg - cloves
Dessert board
brownies - cookies - cupcakes
pound cake - strawberries - figs
green grapes - dried fruit - caramels
chocolate bark - fruit tartlets
[well that takes the cake of guilded lilies!
---
there is something to be said for books that explain the really simple things that usually get glossed over, since there can always be some technique to learn, or what's obvious to one isn't obvious to the other (like Mark Bittman in how to cook everything - where he shows tons of sandwich ingredient pair ups, but virtually no help for a novice assembling it)
and there is something even more to be said for books that had this recent trend of weird shit like pomegranate water, listing pomegranates and water as the two main ingredients, and the author keeps doing it.
is it 40/60 or 30/70 or Ina in this book with the non-recipes?
I sure hope this book isn't some New York Times fad of pandemic easy cookery where the New York Times will have 7000 dishes a month of sheet-pan chicken/salad/pork/rice and some nasty Korean or morrocan spice paste to drizzle
I think this book gets a 4.7 out of 10, maybe a 5.1
most all of her books seem TOTALLY consistent, like she's writing a 19 volume single cookbook over 34 years, and then this sorta passable book with a lot more bland odd dishes that only 13% of people really like, and 'Two Ingredient Dumbness'
Thank goodness she didn't lose her mind and offer 7 variations of sheet-pan roast raccoon, triple marinated and dipped in mayonnaise-vinegar-corn syrup-mustard-sriracha,Korean hot sauce with marshmallows!
nah it gets a 5.8
the non-recipes are only moderate!
Bourbon Arnold Palmers
tea your choice - lemons
sugar syrup - bourbon
Watermelon cosmpolitans
watermelon - vodka - Cointreau
limes - mint
Smoked salmon quesadilla
cream cheese - smoked salmon - dill
Monterey Jack - flour tortillas - sour cream
limes - unsalted butter - scallions
Creamy hummus [I think this one is an almond hunt!]
chickpeas - lemon - Tabasco
smoked paprika - tahini - salted Marcona almonds
Easy oysters Rockefeller
oysters - shallots - Pernod
frozen creamed spinach - fleur de sel
Parmesan - Gruyere
Goat cheese toasts
baguette - creamy goat cheese - green olives
Scrambled eggs cacio e pepe
eggs - whole milk - pecorino
country bread - black peppercorns
Roasted vegetables with jammy eggs [blech!]
butternut squash - fingerling potatoes - celery root
carrots - shallots - thyme
eggs - chives - salted butter
garlic - parsley - dill
scallions - rosemary
Garlic & herb butter
salted butter - garlic - parsley
dill - scallions - rosemary
Avocado & fried egg tartines
prosciutto - rustic bread - Hass avocados
sriracha - eggs - microgreens
Overnight Irish oatmeal
steel-cut oats - dried cranberries
roasted salted nuts of your choice
English cream scones
flour - unsalted butter - eggs
heavy cream - dried currants - clotted cream
Fresh strawberry rhubarb preserves
strawberries - rhubarb - Granny Smith apples
sugar - Grand Marnier - oranges
Croissants with smoked salmon
croissants - mascarpone - chives
capers in brine - smoked salmon - baby arugula
Easy eggs in purgatory
yellow onion - arrabbiata sauce - dried red pepper flakes
rosemary sprigs - eggs - pecorino
parsley - flaked sea salt
Blueberry ricotta breakfast cake
unsalted butter - sugar - eggs
ricotta - sour cream - flour - blueberries
Vanilla coffee shakerato
espresso - sweetened condensed milk
simple syrup - vanilla extract
Breakfast-for-dinner board [oh god the universe on a platter]
melons - strawberries - grapes
peaches - mixed berries - granola
yogurt - honey - banana bread
croissants - scones - whole grain bread
cooked ham - eggs - fruit preserves
cream cheese - your choice of stupid uneatable muffins
Ravioli en brodo
yellow onions - carrots - celery
fennel - Parmesan rinds
cheese ravioli - Parmesan - dill
Homemade chicken stock
roasting chicken - yellow onion - carrot
celery - parsnip - thyme sprig - parsley
dill - garlic - black peppercorns [it’s never pepper anymore is it?]
Creamy potato fennel soup [just go on an Easter Egg hunt for a certain brand of gloat cheese]
fennel - yellow onion - Yukon Gold potatoes
chicken stock - Pernod - half and half cream
Meredith Dairy goat cheese - croutons - bacon
Chicken ramen-noodle soup
chicken breasts - yellow onion - carrot
ginger - chicken stock - soy sauce
ramen noodles - baby bok choy - scallions
Gruyere omelet [shoot me!]
Gruyere cheese - eggs
Tuscan white bean soup [Ina says add some white beans and a Tuscan to some soup]
cannellini beans - pancetta - leeks
yellow onion - carrot - celery
rosemary - chicken stock
bay leaf - Parmesan
Lobster and avocado sandwiches (page 92)
lobster meat - celery
mayonnaise - avocados - potato rolls
Hot dogs in puff pastry [ugh!! it’s another Pillsbury Roll in a tube!]
frozen puff pastry - beef hot dogs
eggs - flaked sea salt
Winter greens with Stilton and hazelnut
Belgian endive - Treviso - butter lettuce
baby arugula - hazelnut
Stilton cheese - lemon
Warm vegetable and grain bowl
bulgur - red onion - butternut squash
heirloom carrots - baby arugula - baby kale
shelled edamame - dried cranberries
walnuts or pecans - Champagne vinegar - creamy goat cheese
Greek orzo salad
orzo - lemon - canned chickpeas
red bell peppers - red onion - capers in brine
feta - Kalamata olives - baby arugula
French bistro salad
radicchio - Belgian endive - Granny Smith apples
Roquefort - walnuts or pecans - Champagne vinegar
Heirloom tomato and blue cheese salad
heirloom tomatoes - heirloom cherry tomatoes
Roquefort cheese - basil
Caramelized butternut squash with burrata
butternut squash - dried red pepper flakes - dried cranberries
dry Marsala wine - burrata cheese - Marcona almonds
microgreens - aged balsamic vinegar
Creamy eggs with lobster and crab
red bell pepper - lobster meat - jumbo lump crabmeat
chives - eggs - heavy cream
Roasted shrimp panzanella
country bread - olive oil - shrimp
hothouse cucumbers - yellow bell pepper - red bell pepper
red onion - capers in brine - baby arugula
ricotta salata cheese - cherry tomatoes
Provencal orange salad
red onion - seedless oranges - blood oranges
fennel - green olives
mint - basil - fleur de sel
Potato salad a la Julia Child
Yukon Gold potatoes - Champagne vinegar
celery - shallots - cornichons
chives - dill - mayonnaise
sour cream - hard-boiled eggs
Melon and prosciutto
cantaloupes - prosciutto di Parma - lemons
Ploughman's lunch
country bread - aged cheddar - Stilton
honey glazed ham - country pate - your choice of sausages
meat pie - eggs - celery
cherry tomatoes - mini cucumbers - chutney
mustard - fig preserves - dried apricot
figs - clementines
Roast chicken with spring vegetables
whole chicken - lemon
thyme sprigs - rosemary sprigs
heirloom carrots - Yukon Gold potatoes
yellow onion - garlic - asparagus
Chicken in a pot with orzo
whole chicken - carrot - celery
leek - fennel - chicken stock
saffron - thyme sprigs
parsley - dill - orzo
Creamy chicken thighs with lemon and thyme
chicken thighs - yellow onion - leeks
white wine - creme fraiche
thyme sprigs - lemons
Rosemary roasted pork tenderloins [way too many ingredients]
pork tenderloin - rosemary - flaked sea salt
Veal meatballs [she could have just used Rao’s recipe for marinara in his cookbooks…unless something was simplifed]
ground veal - ground pork - sweet Italian sausages
Italian-style breadcrumbs - pecorino - parsley
ground fennel - eggs - ricotta
Rao's marinara sauce
Hasselback kielbasa
yellow onion - fennel - fennel seed
red bell pepper - yellow bell pepper - orange bell pepper
thyme - cooked smoked kielbasa sausage
Dijon mustard - liquid honey [because solid honey doesn’t cut it!]
Grilled porterhouse steak with rosemary and fennel
dry-aged beef porterhouse steaks - rosemary - ground fennel
Summer skillet with clams, sausage and corn
yellow onions - sweet Italian sausage - fresh corn kernels
tomatoes - dried red pepper flakes
white wine - littleneck clams - basil
Oven-roasted Southern shrimp boil
baby Yukon Gold potatoes - Old Bay seasoning
corn ears - smoked kielbasa sausage
shrimp in shells - parsley - lemon
Salmon teriyaki & broccolini
soy sauce - maple syrup - toasted sesame oil
ginger - dried red pepper flakes
skinless salmon fillets - broccolini
Steamed basmati rice
Ingredients: basmati rice
Mussels with saffron cream
shallots - saffron - white wine
heavy cream - tarragon
mussels - parsley - chives
Overnight mac and cheese
cavatappi pasta - heavy cream
Gruyere - sharp white cheddar
ground nutmeg - fresh white breadcrumbs
One-pot oven risotto
shallots - asparagus - Arborio rice
chicken stock - saffron
white wine - Parmesan
Mushroom Bolognese
cremini mushrooms - garlic - oregano
dried red pepper flakes - red wine - canned crushed San Marzano tomatoes
tomato paste - large pasta shells - ground nutmeg
basil - mascarpone cheese - Parmesan
Weeknight spaghettoni with tomatoes and pancetta
pancetta - dried red pepper flakes - red wine
canned crushed San Marzano tomatoes
spaghettoni pasta - pecorino
basil - yellow onion
Lemon linguine with zucchini and basil
zucchini - linguine pasta - lemon
basil - Parmesan - pine nuts
Orange-marmalade glazed ham
smoked ham - unsweetened canned pineapple juice - orange marmalade
ruby Port wine - Dijon mustard - mango chutney
Asparagus cacio e pepe
asparagus - pecorino - Parmesan
black peppercorns - fleur de sel
Balsamic roasted baby peppers
baby sweet peppers - thyme sprigs - aged balsamic vinegar
Slow-roasted tomatoes with fennel
plum tomatoes - fennel pollen
dried red pepper flakes - fleur de sel
Honey-roasted delicata squash
delicata squash - shallots
liquid honey - sage - fleur de sel
Roasted fingerling potatoes and almost any green vegetable
fingerling potatoes - shallots
thyme sprigs - broccolini
Glazed sweet potatoes
sweet potatoes - maple syrup - aged balsamic vinegar
Easy sesame noodles
fresh ginger - tahini - creamy peanut butter
soy sauce - sherry vinegar - dry sherry
liquid honey - toasted sesame oil - chili paste
spaghetti - scallions - salted roasted peanuts
Brown butter skillet cornbread
unsalted butter - whole milk - eggs
flour - sugar
fine yellow cornmeal - flaked sea salt
Molasses baked beans
cannellini beans - smoked slab bacon - yellow onion
light brown sugar - ketchup - molasses
maple syrup - apple cider vinegar
dry mustard - dried red pepper flakes
Parmesan polenta
fine yellow cornmeal - chicken stock - whole milk
Marble potatoes with garlic and herbs
marble potatoes - fleur de sel
parsley - garlic
Maple-roasted honeynut squash
honeynut squash - maple syrup
Garlic-roasted haricots verts
French beans aka haricots verts - garlic - lemon
Buttermilk biscuits
flour - unsalted butter - buttermilk -
eggs - flaked sea salt
Panettone bread pudding
panettone - eggs - egg yolks
half and half cream - oranges - sliced blanched almonds
Dark chocolate tart
chocolate wafer cookies - dark chocolate
heavy cream - eggs
instant coffee granules - flaked sea salt
Vanilla pound cake
turbinado sugar - cake flour - unsalted butter
sugar - eggs - Cognac
vanilla beans - heavy cream
Lemon meringue squares
unsalted butter - sugar
flour - eggs - lemon
Bailey's and cream
vanilla ice cream - Baileys Irish Cream liqueur
pecans - coffee sorbet
Rum raisin ricotta ice cream
golden raisins - dark rum
ricotta - cream cheese - sugar
almond extract - heavy cream
Fresh berry and mascarpone tart
unsalted butter - flour - mascarpone cheese
Grand Marnier - Cognac - strawberries
raspberries - blueberries - sugar
Bourbon chocolate pecan pie
unsalted butter - eggs - bourbon
dark chocolate chips - pecans - frozen pie crust
Beatty's chocolate cupcakes
flour - sugar - unsweetened cocoa powder
buttermilk - eggs - coffee
dark chocolate - unsalted butter - egg yolk
vanilla extract - icing sugar - instant coffee powder
Chocolate buttercream
dark chocolate - unsalted butter - egg yolks
icing sugar - instant coffee powder
Roasted pineapple with coconut gelato
pineapple - light agave syrup
lime - coconut gelato
Easy chocolate mousse
dark chocolate - milk chocolate
espresso - Kahlua - eggs - egg whites - heavy cream
Sweetened whipped cream
heavy cream - store-cupboard ingredients
Cinnamon-spiced shortbread
unsalted butter - sugar - flour
cinnamon - nutmeg - cloves
Dessert board
brownies - cookies - cupcakes
pound cake - strawberries - figs
green grapes - dried fruit - caramels
chocolate bark - fruit tartlets
[well that takes the cake of guilded lilies!
---
there is something to be said for books that explain the really simple things that usually get glossed over, since there can always be some technique to learn, or what's obvious to one isn't obvious to the other (like Mark Bittman in how to cook everything - where he shows tons of sandwich ingredient pair ups, but virtually no help for a novice assembling it)
and there is something even more to be said for books that had this recent trend of weird shit like pomegranate water, listing pomegranates and water as the two main ingredients, and the author keeps doing it.
is it 40/60 or 30/70 or Ina in this book with the non-recipes?
I sure hope this book isn't some New York Times fad of pandemic easy cookery where the New York Times will have 7000 dishes a month of sheet-pan chicken/salad/pork/rice and some nasty Korean or morrocan spice paste to drizzle
I think this book gets a 4.7 out of 10, maybe a 5.1
most all of her books seem TOTALLY consistent, like she's writing a 19 volume single cookbook over 34 years, and then this sorta passable book with a lot more bland odd dishes that only 13% of people really like, and 'Two Ingredient Dumbness'
Thank goodness she didn't lose her mind and offer 7 variations of sheet-pan roast raccoon, triple marinated and dipped in mayonnaise-vinegar-corn syrup-mustard-sriracha,Korean hot sauce with marshmallows!
nah it gets a 5.8
the non-recipes are only moderate!
October 26, 2022
Ina Garten is back with a new cookbook, which is always a reason for celebration. Anyone who knows of her work as The Barfoot Contessa or as just Ina Garten know that she is all about using the best ingredients you can afford and using simple techniques to bring out the most flavor. She wants cooks to enjoy their time in the kitchen, so there is no shame in using store-bought shortcuts. Garten just wants us to make delicious meals for those we love, whether it’s a family dinner or a weekend dinner party, she brings the flavor like no other chef.
Go-To Dinners is one of those projects that grew out of the pandemic, so while a lot of Garten’s cookbooks are for gatherings, this is one that focuses more on eating at home. She took some of her favorite recipes and found ways to make them simpler, with components that could be made ahead and assembled at the last minute or frozen for a day you need a break. And some of these recipes are Two-Fers, ones where you can take the leftovers and create a different dish the next night.
It’s not that there aren’t recipes in here for gatherings—in fact, Garten took the trend of using boards for more than just cheese and created several ideas for family or friends. It’s like these recipes are for more relaxed gatherings, so you can work less and focus on spending the time with your loved ones. If you’ve ever felt intimidated by Garten’s cooking, by her Long Island, fancy dinner party lifestyle, then this is the cookbook you need to take a closer look at. She is more relatable than ever.
She starts with a chapter on drinks and appetizers, so you can see how to make a Bourbon Arnold Palmers, Watermelon Cosmopolitans, or Hot Spiced Mulled Wine along with some Smoked Salmon Quesadillas, Creamy Hummus, or an Antipasto Board. But then she gets right into the comfort of breakfast for dinner with dishes like Scrambled Eggs Cacio e Pepe, Avocado & Fried Egg Tartines, Overnight Irish Oatmeal, or Blueberry Ricotta Breakfast Cake. If you like a sweet breakfast, you can try the English Cream Scones with her Fresh Strawberry Rhubarb Preserves, or you can put some fruit, granola, ham, jammy eggs, croissants, and anything else you like for a Breakfast-for-Dinner Board.
Then it’s on to Light Dinners, with recipes like Ravioli en Brodo, Chicken Ramen Noodle Soup, Tuscan White Bean Soup, Hot Dogs in Puff Pastry, Warm Vegetable & Grain Bowl, Roasted Shrimp Panzanella, or a Potato Salad a la Julia Child. But for those nights you need more energy for a big day coming up or you have some friends over, there are Garten’s Family Dinners. There is Creamy Chicken Thighs with Lemon & Thyme, Rosemary Roasted Pork Tenderloins, Veal Meatballs, Hasselback Kielbasa, Grilled Porterhouse Steak with Rosemary & Fennel, Salmon Teriyaki & Broccolini, or Weeknight Spaghettoni with Tomatoes & Pancetta.
Then she finishes with chapters on Vegetables & Sides and Desserts. And while these are great chapters for any time of the year, they seem particularly helpful at this time of year, when there we all get invited to meals and parties and need a dish to take a long, What’s better than showing up with some Honey-Roasted Delicata Squash, Molasses Baked Beans, Parmesan Polenta, Slow-Roasted Tomatoes with Fennel, or Asparagus Cacio e Pepe? Or if you want to win with a sweet treat, you could try the Panettone Bread Pudding, Dark Chocolate Tart, Lemon Meringue Squares, Beatty’s Chocolate Cupcakes, or a Bourbon Chocolate Pecan Pie.
But if you really want to win the holidays, then you will bring the Overnight Mac & Cheese. I tried this one, and it’s incredibly easy and unbelievably good. These are the basics: you get a couple of really good cheeses and grate them. You cook the noodles, but only for about 4 minutes. As the noodles are cooking, you combine cream, the seasonings, and some of the cheese. When your noodles are ready, drain them and add them to the cream and cheese. You let the heat of the noodles warm the sauce, and then cover it and refrigerate overnight. The next day, you pull it out of the fridge and let it come to room temperature, then stir it well and pour it into a baking dish. Cover it with the rest of the shredded cheese and buttered bread crumbs and bake. That’s it. That is all the work that it takes, and you have an incredibly delicious mac and cheese that you can share with friends and family. And that’s just one of the recipes in this collection.
I have been a fan of Ina Garten for a long time, but I don’t always feel like I can cook her foods. The recipes in Go-To Dinners are my kind of food though. They ae comforting but elevated, uncomplicated but sophisticated. As I become a better cook, Garten becomes more accessible, and this is the book where we meet in the middle. I have a lot more of these recipes that I need to try, and I have a few months of winter coming up where I will want to stay in and eat hearty, warming meals, so I will be digging into Go-To Dinners for inspiration and flavor, and I can’t wait.
I’ve received a free copy of Go-To Dinners from Clarkson Potter in exchange for a free and unbiased review, with many thanks.
Go-To Dinners is one of those projects that grew out of the pandemic, so while a lot of Garten’s cookbooks are for gatherings, this is one that focuses more on eating at home. She took some of her favorite recipes and found ways to make them simpler, with components that could be made ahead and assembled at the last minute or frozen for a day you need a break. And some of these recipes are Two-Fers, ones where you can take the leftovers and create a different dish the next night.
It’s not that there aren’t recipes in here for gatherings—in fact, Garten took the trend of using boards for more than just cheese and created several ideas for family or friends. It’s like these recipes are for more relaxed gatherings, so you can work less and focus on spending the time with your loved ones. If you’ve ever felt intimidated by Garten’s cooking, by her Long Island, fancy dinner party lifestyle, then this is the cookbook you need to take a closer look at. She is more relatable than ever.
She starts with a chapter on drinks and appetizers, so you can see how to make a Bourbon Arnold Palmers, Watermelon Cosmopolitans, or Hot Spiced Mulled Wine along with some Smoked Salmon Quesadillas, Creamy Hummus, or an Antipasto Board. But then she gets right into the comfort of breakfast for dinner with dishes like Scrambled Eggs Cacio e Pepe, Avocado & Fried Egg Tartines, Overnight Irish Oatmeal, or Blueberry Ricotta Breakfast Cake. If you like a sweet breakfast, you can try the English Cream Scones with her Fresh Strawberry Rhubarb Preserves, or you can put some fruit, granola, ham, jammy eggs, croissants, and anything else you like for a Breakfast-for-Dinner Board.
Then it’s on to Light Dinners, with recipes like Ravioli en Brodo, Chicken Ramen Noodle Soup, Tuscan White Bean Soup, Hot Dogs in Puff Pastry, Warm Vegetable & Grain Bowl, Roasted Shrimp Panzanella, or a Potato Salad a la Julia Child. But for those nights you need more energy for a big day coming up or you have some friends over, there are Garten’s Family Dinners. There is Creamy Chicken Thighs with Lemon & Thyme, Rosemary Roasted Pork Tenderloins, Veal Meatballs, Hasselback Kielbasa, Grilled Porterhouse Steak with Rosemary & Fennel, Salmon Teriyaki & Broccolini, or Weeknight Spaghettoni with Tomatoes & Pancetta.
Then she finishes with chapters on Vegetables & Sides and Desserts. And while these are great chapters for any time of the year, they seem particularly helpful at this time of year, when there we all get invited to meals and parties and need a dish to take a long, What’s better than showing up with some Honey-Roasted Delicata Squash, Molasses Baked Beans, Parmesan Polenta, Slow-Roasted Tomatoes with Fennel, or Asparagus Cacio e Pepe? Or if you want to win with a sweet treat, you could try the Panettone Bread Pudding, Dark Chocolate Tart, Lemon Meringue Squares, Beatty’s Chocolate Cupcakes, or a Bourbon Chocolate Pecan Pie.
But if you really want to win the holidays, then you will bring the Overnight Mac & Cheese. I tried this one, and it’s incredibly easy and unbelievably good. These are the basics: you get a couple of really good cheeses and grate them. You cook the noodles, but only for about 4 minutes. As the noodles are cooking, you combine cream, the seasonings, and some of the cheese. When your noodles are ready, drain them and add them to the cream and cheese. You let the heat of the noodles warm the sauce, and then cover it and refrigerate overnight. The next day, you pull it out of the fridge and let it come to room temperature, then stir it well and pour it into a baking dish. Cover it with the rest of the shredded cheese and buttered bread crumbs and bake. That’s it. That is all the work that it takes, and you have an incredibly delicious mac and cheese that you can share with friends and family. And that’s just one of the recipes in this collection.
I have been a fan of Ina Garten for a long time, but I don’t always feel like I can cook her foods. The recipes in Go-To Dinners are my kind of food though. They ae comforting but elevated, uncomplicated but sophisticated. As I become a better cook, Garten becomes more accessible, and this is the book where we meet in the middle. I have a lot more of these recipes that I need to try, and I have a few months of winter coming up where I will want to stay in and eat hearty, warming meals, so I will be digging into Go-To Dinners for inspiration and flavor, and I can’t wait.
I’ve received a free copy of Go-To Dinners from Clarkson Potter in exchange for a free and unbiased review, with many thanks.
February 15, 2023
Fantastic recipes. Her stories are also wonderful. I find I can tweak many of the recipes to be keto-friendly by using things like low-carb burritos in place of bread and so on.
This is a friendly easy-going cozy kind of cookbook. Much more relaxed than her cookbooks usually are (Though they are all always wonderful). She says that the pandemic changed some of their approaches to supper because sometimes they wanted something good but easy. Also, she used to be anti-leftovers but found a way to happily use leftovers because she never knew what might not be available in the grocery stores. Less waste also which is good for the environment.
The only odd thing was she wrote about the pandemic in the past tense as though it’s over. I guess when she wrote the cookbook, the belief was that surely the pandemic would be over by the time the book was on the shelves. Honestly, I, too, thought the pandemic would be over by now. Unfortunately masking and consideration for others has become political which is silly.
Anyway, this is probably my favorite cookbook of Ina’s. It’s going on THE shelf. One of cookbooks with pages, multi-colored and splattered, of favorite recipes that open and lie flat from having been used so very much. Cookbooks like that begin to feel like a treasured part of a family.
This is a friendly easy-going cozy kind of cookbook. Much more relaxed than her cookbooks usually are (Though they are all always wonderful). She says that the pandemic changed some of their approaches to supper because sometimes they wanted something good but easy. Also, she used to be anti-leftovers but found a way to happily use leftovers because she never knew what might not be available in the grocery stores. Less waste also which is good for the environment.
The only odd thing was she wrote about the pandemic in the past tense as though it’s over. I guess when she wrote the cookbook, the belief was that surely the pandemic would be over by the time the book was on the shelves. Honestly, I, too, thought the pandemic would be over by now. Unfortunately masking and consideration for others has become political which is silly.
Anyway, this is probably my favorite cookbook of Ina’s. It’s going on THE shelf. One of cookbooks with pages, multi-colored and splattered, of favorite recipes that open and lie flat from having been used so very much. Cookbooks like that begin to feel like a treasured part of a family.
November 7, 2022
I love all of Ina's cookbooks. Her recipes are truly foolproof. Most of my go-to dinners already come from her books. This book is perhaps her best book to date. The pandemic has changed how many of us shop for our groceries and cook our meals. Using pantry staples was a challenge that was issued to many of us. And quite of few of us succeed. Including Ina !!! On a side note, did you know that her cookbooks are designed and printed to stay open to the page you are using? No need to weigh the book down to keep it open !!!! Another reason why I love her books.
November 14, 2022
Her worst book yet. She needs to retire and get out of her book deal. Two full spread pages on plain steamed rice? Nothing new here or interesting. Sorry Ina, it's time to retire or put more effort in to your cookbooks.
November 18, 2022
Three and a half stars….
I love Ina. I do not love this book. It doesn’t have as many exciting recipes as she usually does (and so many of them feel like repeats or knockoffs).
I love Ina. I do not love this book. It doesn’t have as many exciting recipes as she usually does (and so many of them feel like repeats or knockoffs).
January 1, 2023
As usual, Ina comes up with new spins on old favorites, this time focusing on how the pandemic changed her thinking on comfort food and elaborate suppers. There is a whole section on breakfast for dinner that has my wheels turning on how to convert my family into fans of this.
December 6, 2022
I have almost all of Ina Garten's cookbooks...I love her recipes for their simplicity, freshness and flavor profiles.
This book has a lot of everyday sort of dishes..and side dishes featuring vegetables that I enjoy to eat.
I really want to make the Caramelized butternut squash with burrata, potato salad a la Julia Child, easy sesame noodles and Parmesan polenta.
This book has a lot of everyday sort of dishes..and side dishes featuring vegetables that I enjoy to eat.
I really want to make the Caramelized butternut squash with burrata, potato salad a la Julia Child, easy sesame noodles and Parmesan polenta.
October 2, 2023
I adore Ina, but this cookbook is my least favorite of hers, I own all of them and this one just seems kinda ordinary for her.. Lets hope her next cookbook is better.
October 19, 2022
Ina found that people wanted simple easy comfort dinners during the Covid pandemic. She brought together some of her favorites in this new cookbook;. Many of the recipes are easy to make ahead and freeze or simply cook the next night in the oven. Nice illustrations and easy to follow directions with most of the ingredients readily available.
December 3, 2022
I'm a huge Ina fan and have most of her cookbooks, but not adding this one to my collection. Got a copy from the library and read through it. There were only 8 recipes in the entire book that appealed to me.
November 28, 2022
I've really come to love Ina Garten and use several of her recipes all the time. So, when I saw she had a new cookbook coming out I knew I wanted to check it out. Go-To Dinners was partially inspired by the recent COVID pandemic when Garten wasn't throwing dinner parties, but rather cooking smaller meals for her and her husband. The recipes are organized by categories like drinks & appetizers, light dinners, vegetables & sides, etc. There are lots of great pictures and tips for what you can make ahead, what freezes well, etc. There are several recipes I'd like to try, so another great cookbook by the Barefoot Contessa.
January 17, 2023
A quick read just for the photos, however, so many of the same recipes repeated in this book. Would be good for a new Barefoot follower. To many good cooks turn into a commodity and I fear this is what is happening to the charming laady.
November 5, 2022
Make an Ina Garten recipe and your pretty much guaranteed success, she I believe wants you to experience what she created as if she had made it herself and served it to you. I have struggled with pound cakes but hoped with Ina’s recipe for vanilla pound cake I would finally have success, when I cut one of the cakes, I was like “Oh my God, look at that crumb”, perfection, I was worried because I don’t buy extra large eggs so I weighed my eggs to come up with the 6 xl weight ending up with 7 large eggs. Worry no more I can make pound cake now, Ina thank you. My daughter made the blueberry ricotta breakfast cake also perfection. And good for you Ina, store bought, prep a day, cook the next is something I have done for the last few years and leftovers aren’t so bad.
February 20, 2023
I checked this one out of the library to decide if I really needed to add it to my overflowing home cookbook library. After reading it and flagging 35+ recipes I knew I would make, I ordered my own copy. This book is just what Ina purports it will be: Go-To Dinners. I am a middle school teacher on campus ~11 hours/day and working another 6 from home on weeknights and 20 on the weekend during the school year. It is just what I am looking for... my equally busy husband and I still need to eat! I loved that one of the recipes uses jarred Rao's Arrabbiata sauce- that is one of our weeknight dinner hacks too! As usual, her recipes are foolproof. And as usual, she includes cocktails and desserts... hey, we're busy, not dead!
December 26, 2022
I enjoy Ina Garten's books and videos. This is a great one, less focused on fancy dinner parties, more in tune with cooking for your loved ones, and cooking while weary of pandemic cooking.
Lots of salads and mains I can't wait to try. As with most Garten cookbooks, she calls for spendy ingredients like lobster and crab, and you are going to get a lot of pans and bowls dirty.
Library copy.
Lots of salads and mains I can't wait to try. As with most Garten cookbooks, she calls for spendy ingredients like lobster and crab, and you are going to get a lot of pans and bowls dirty.
Library copy.
Read
June 20, 2023Do people track cookbooks on their reading challenge?? Oh well, I am 😂. Don’t feel right rating it, but I did enjoy this simple cookbook with recipes that, to me, first looked maybe too advanced for my ability, but upon reading ingredients/instructions realized I could totally take a stab at many of them. Especially since most also are leaning on store-bought elements too and fun things like crafting a “dessert board”.
The photographs in here are stunning. Now the real question is, “will she make ANY of the recipes she’s bookmarked!?” 😂
The photographs in here are stunning. Now the real question is, “will she make ANY of the recipes she’s bookmarked!?” 😂
October 29, 2022
I love the anecdotes, the stories and background attached to the recipes. my favorite dishes are Ina’s recipes - her virginia ham, her split pea soup, her chicken pie with biscuits… i feel like i know her through her recipes. i have a marked list of recipes i cannot wait to try!
February 2, 2023
Dozens of easy recipes with common ingredients with beautiful illustrations. I've got at least 20 tabbed to try. Previewed this as a library book and then went out and bought it so I could prepare some of these dinners at home.
Read
November 26, 2022Must buy myself a copy
December 11, 2022
Ina is both elegant and down to earth when it comes to recipes. She offers up tantalizing meals that look delicious and possible for the home cook.
January 8, 2023
Ina Garten is my love language.
February 12, 2023
I love all the recipes and ideas in the book. Everything looks like something any one of us could make with the same results as Ina. The baked beans - drool worthy.
September 9, 2023
Had plans to make so many tasty summer things. Alas, I just read about them instead. On to the soups and warm things!
May 29, 2024
Not very many recipes, and a lot are repeats from her other cookbooks.
January 3, 2023
Look, I know it is a cookbook, but I did ready this front to back, short stories and all. I love Ina. Thank u Polly.
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