24 Ina Garten Recipes We Can't Stop Making (2024)

FAQs

What is the simplest dish in the world to cook according to Ina Garten? ›

After testing recipes for various projects all day, Ina Garten prefers to make something simple, quick, and ready straight out of the oven. Her favored dish is roast chicken.

The one meal Ina simply couldn't live without is roast chicken. She even cites it as one of the reasons her husband, Jeffrey, proposed marriage in 1968.

Whenever I grow tired of the same three or four dishes I make every week, I turn to Ina Garten. The Barefoot Contessa's simple, meticulously tested recipes have helped drag me out of every cooking rut I've ever found myself in.

Born Ina Rosenberg to a Jewish family in Brooklyn, New York City and grew up in Stamford, Connecticut, Garten was one of two children born to Charles H. Rosenberg, a surgeon specializing in otolaryngology, and his wife, Florence (née Rich), a dietitian.

Ina Garten's go-to for her daily starter is McCann's Quick Cooking Rolled Irish Oats. The oats are steamed, rolled, and then cut thin and flat, which allows for their quick cooking time — the brand suggests that three minutes in the microwave is all that's needed.

Vichyssoise. Well-known as one of Julia Child's favorite dishes, this chilled leek and potato soup is startling in its simplicity. Aside from the leek, potato, and water, Child's version of the soup calls for barely any additional ingredients.

I made Beatty's Chocolate Cake, which Ina Garten said is the "most fabulous cake" she's ever made. The chocolate cake and buttercream frosting both feature coffee — the special secret ingredient.

She loves classic Clinique.

Referring to Clinique's Lipstick in "A Different Grape", Ina shared with Cooking Light, "The color is a light dusty rose, which is a good shade for me. I also love their Water-Resistant Eyeliner—I've used it for decades and can draw a really thin line with the brush."

Their work has previously appeared in the Kitchn, TODAY Digital and Insider. Ina Garten never wanted children — and her husband Jeffrey Garten supported that decision. During a new episode of Julia Louis-Dreyfus' podcast, Wiser Than Me from Lemonada Media, the Barefoot Contessa star spoke about their relationship.

Ina loves her All-Clad stainless steel cookware and has had some of her All-Clad pans for over 40 years. She loves that it cooks food evenly, keeps the heat and is easy to clean.

Does Ina Garten cook pork? ›

Herb-Marinated Pork Tenderloins Recipe | Ina Garten | Food Network.

Garten is Jewish by birth and heritage, as is her husband, but rarely refers to her religion and ethnicity, though they are showcased through the inclusion of classic Jewish cooking in her television show and cookbooks, when she makes such dishes as rugelach, challah, and brisket.

Ina Garten once worked in the White House and worked her way up, which eventually put her in charge of writing the nuclear budget for the United States. She also managed to earn her MBA from George Washington University at the same time. Despite her success, she decided she wanted a different life.

Ina husband, Jeffrey, is also a financial powerhouse. According to Celebritynetworth.com, Jeffrey is worth $100 million, mostly thanks to his former jobs as managing director of Lehman Brothers and Blackstone Group.

Cooking food in simmering liquid – whether water, salt water or stock – is one of the most classic preparation methods. Read more about the technique here.

Boiling. Boiling is one of the core basic essential cooking methods. It's a quick and efficient method to cook and soften food that involves submerging food in boiling water up to 100°C to cook the food, or in hot liquid which has already reached the boiling point. It's commonly used to cook pasta, vegetables, and eggs ...

Italian cuisine is famous for its simplicity and emphasis on fresh, high-quality ingredients. From pasta to pizza, Italian dishes are universally loved. Emphasis on Simple Ingredients and Cooking Methods: Italian recipes often call for just a few ingredients, allowing the flavors to shine through.