Her warm, cheerful personality and delicious, uncomplicated recipes have made Ina Garten a household name. From chocolate cassis cake to a perfectly roasted chicken, she has hundreds (if not thousands) of recipes under her belt. Each one is renowned for being foolproof and yielding perfect results at home. Here are our favorite pearls of wisdom from Ina.
Simple Is Best
In an interview with bookstore organization IndieBound, Ina said, “While people like really interesting meals when they go to restaurants, they really prefer very simple food at home.” Makes sense. After an eight-hour day at work, what’s tempting is a delicious homemade meal and time to relax around the table, not a complex recipe with lots of fiddly steps. Ina’s favorite weeknight meal is pan-roasted vegetables and chicken. We’ve got a recipe that uses a single baking sheet.
Here are the 35 recipes to master before you’re 35.
Cook with the Season
Ina told Epicurious, “Buy things in season, and then only do what you need to do to make [food] taste as good as it can taste.” For example, she enhances the flavor of plums with cassis, a black currant liqueur. Summer is the best time to follow this advice; simply stroll through a farmers market and pick up the most delicious-looking foods, then build your meal around that. This advice also ties into the first tip, keeping things simple; it’s comforting to know that a fresh peach enjoyed on the patio at the end of the day, juice dripping down your chin, can be the best dessert.
Parties Are About People, Not Food
When talking about the most important elements of a party, Ina lists relaxed hosts, guests you really want to see, good music-and then the food. A party is about visiting and having fun, she says. Instead of slaving away in the kitchen to make perfect appetizers or multiple courses, Ina serves a main dish and a dessert. (And the dessert often includes items from a bakery or fresh fruits.) For nibbles before dinner, Ina serves nuts or olives. Our staff recommends these Roasted Cumin Cashews.
Consider an Alternative to the Dinner Party
Ina’s favorite time to entertain? Sunday afternoon. She reasons, “Everybody’s done all their chores, they’re relaxed, nobody’s falling asleep or looking at their watch, saying, ‘Can I go home and go to bed?’ And the food is easy.” She suggests a single course and some good wine. Then you have plenty of time to clean up and enjoy your evening before Monday morning rolls around!
Our staff’s grandmothers spill their best cooking advice.
New Cooks Should Start with Two Basics
According to Ina, the two things a new cook should learn are roasted chicken….and a good cup of coffee.
Follow the Recipe Precisely
While some of us cooks are loosey-goosey with our interpretation of recipes, Ina follows them exactly, even measuring ingredients to the half-teaspoon. And she writes her recipes with equal precision. After she writes a draft of a recipe, she hands it to her assistant and watches as she makes the recipe. When the assistant has a question or makes a mistake, Ina rewrites the recipe to add clarity and precision. Here at Taste of Home, we take pride in our own robust recipe testing, and we salute Ina!
Want to Enhance the Flavor of Chocolate? Use a Bit of Coffee
This one’s a simple tip you can start using today! When making brownies, a chocolate torte or chocolate pudding, add some coffee to the mix. According to Ina, it provides a depth of flavor. We’ll have to try that out with our decadent chocolate recipes.
Collect (and Keep Using) Your Favorite Cookbooks
Ina’s cookbook library is built in her “barn,” a workshop, test kitchen and inspiration zone next door to her home. Lining the shelves are classic cookbooks like The Fannie Farmer Cookbook, Mastering the Art of French Cooking and The Silver Spoon.
Have Fun and Love Every Minute!
Just about every time we see Ina on TV, read an interview or crack open her cookbooks, her enthusiasm and joy are apparent. In an interview with Epicurious, she says, “To say I’m lucky is an understatement.” Cooking and sharing food should be fun, not a chore!
We hope our list is helpful and has inspired you to cook like Ina! It’s obvious why she’s one of America’s most beloved cooks.
Want more inspiration? Check out these classic pastry recipes.
Grandma's Best Pastry Recipes
Apple Pie
I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. —Maggie Greene, Granite Falls, Washington
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Old-Fashioned Peanut Butter CookiesMy mother insisted that my grandmother write down one recipe for her when she got married in 1942. That was a real effort because Grandma was a traditional pioneer-type cook who used "a little of this or that 'til it feels right." This treasured recipe is the only one she ever wrote down! —Janet Hall, Clinton, Wisconsin
Caramel-Pecan Apple PieYou'll love the smell in your kitchen—and the smiles on everybody's faces—when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia and being at my granny's table. —Jean Castro, Phoenix, Arizona
Hungarian Nut RollsIt isn't officially the holidays until I've made this treasured nut roll recipe from my husband's grandmother. The apple-walnut filling is moist, subtly sweet and flavorful. —Donna Bardocz, Howell, Michigan
Scottish Shortbread CookiesThis simple three-ingredient shortbread cookie recipe makes wonderfully rich, tender cookies. Serve them with fresh berries of the season for a nice, light dessert. You'll get miles of smiles when friends see these at an afternoon tea or a bridal shower. —Marlene Hellickson, Big Bear City, California
Pennsylvania Dutch Funny CakeI can still remember my grandma serving this delicious cake on the big wooden table in her farm kitchen. Every time I bake this unusual cake, it takes me back to those special days at Grandma's. —Diane Ganssle, Bethlehem, Pennsylvania
Icebox CookiesThis cookie recipe from my 91-year-old grandmother was my grandfather's favorite. She still makes them and sends us home with the dough so that we can make more whenever we want, I love to make a fresh batch when company drops in. —Chris Paulsen, Glendale, Arizona
Grandma Pruit's Vinegar PieThis historic pie has been in our family for many generations and is always served at our get-togethers.—Suzette Pruit, Houston, Texas
Blackberry Peekaboo CookiesMy grandmother bakes this recipe every year for the holidays. She uses homemade blackberry jam that she makes fresh every summer. These cookies are so delicious! —Jacquie Franklin, Hot Springs, Montana
Sugar Plum Phyllo KringleThanks to store-bought phyllo dough, this pastry is easier to make than it looks. Serve it not only for breakfast, but also for dessert with a scoop of ice cream. —Johnna Johnson, Scottsdale, Arizona
Raisin Pecan PieI remember my Grandmother Voltie and Great-Aunt Ophelia making this southern-style pie for Thanksgiving. It was always one of the many cakes and pies lined up for dessert. —Angie Price, Bradford, Tennessee
Winnie's Mini Rhubarb & Strawberry PiesEvery spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie’s baking. —Shawn Carleton, San Diego, California
Easy Cream PieFresh berries and cream pie—it’s a simple, classic combination just like Grandma used to make. My version gets you out of the kitchen and into your lounge chair quickly. Enjoy! —Gina Nistico, Taste of Home Food Editor
Baki's Old-World CookiesMy uncles have always called these "cupcake cookies" because of the unique, pretty way they're baked. My maternal grandmother mixed many batches. —Marilyn Louise Riggenbach, Ravenna, Ohio
Gingersnap Crumb Pear PieThis basic recipe was one my grandmother used for making crumble pies from fresh fruit. She simply substituted oats, gingersnaps or vanilla wafers depending on the fruit. Pear was always my favorite, and I added the ginger and caramel to give it a new twist. —Fay Moreland, Wichita Falls, Texas
Anise & Wine CookiesMy grandmother did not speak English very well, but she knew the language of great food. These wine cookies are crisp and best eaten after being dunked in even more wine.—Julia Meyers, Scottsdale, Arizona
Cape Cod Blueberry PieWe Northeasterners have been baking this pie since the 18th century. Settlers would’ve used little wild blueberries and topped it with cream. I do, too. —Nancy O'Connell, Biddeford, Maine
Apple KolachesA fellow home cook shared this recipe for a sweet, fruit-filled pastry. My son, who isn’t a dessert fan, was disappointed when he came home to find his dad had polished off the last kolache in the batch. —Ann Johnson, Evansville, Indiana
Chocolate Pear Hazelnut TartAs a teenage foreign exchange student in the south of France, I was horribly homesick. Then my host family's Grandmother Miette arrived and asked if I'd like to help her bake this nutty tart from scratch. It turned my trip around and inspired my lifelong passion for baking. Weighing ingredients, roasting nuts, kneading dough—the art of baking transcends language. —Lexi McKeown, Los Angeles, California
Sugar Cream PieI absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana
Baked Elephant EarsMy mother-in-law handed down this recipe from her mother. These are a special treat—even better, I think, than those at a carnival or festival. —Delores Baeten, Downers Grove, Illinois
Marzipan Cups with Currant JellyThese bite-size beauties look and taste gourmet, but they're easy to make and boast a delicate almond flavor. The hidden jelly surprise and pretty nut accent make them a nice addition to any treats tray. You can make them in advance and freeze them for up to three months, if you like. —Lorraine Caland, Shuniah, Ontario
Best-Ever Sweet Potato PieMy grandmother handed down this recipe and it’s amazing! The flavor, with a hint of maple and great spices, totally lives up to its name. —Erin Gibbons, Downingtown, Pennsylvania
Peach Cream PuffsOn a sizzling day, we crave something light, airy and cool. Nothing says summer like cream puffs stuffed with peaches and whipped cream. —Angela Benedict, Dunbar, West Virginia
PizzelleThis recipe was adapted from one that my Italian-born mother and grandmother followed. They used old irons on a gas stove, but now we have the convenience of electric pizzelle irons. These delectable cookies are still a traditional treat in our family. —Elizabeth Schwartz, Trevorton, Pennsylvania
Shoofly PieMy grandmother made the best shoofly pie in the tradition of the Pennsylvania Dutch. Shoofly pie is to the Pennsylvania Dutch as pecan pie is to a Southerner. —Mark Morgan, Waterford, Wisconsin
Apple Crumble PieThe crumb topping of this apple crumble pie recipe is awesome, which may explain why dessert always disappears fast. Or maybe it's the chunky apple filling. Either way, it's a family tradition. —Vera Brouwer, Maurice, Iowa
German Apple StrudelThis gorgeous strudel has just what you crave this time of year: thin layers of flaky crust and lots of juicy apples. —Darlene Brenden, Salem, Oregon
Cranberry-Almond Apple PieMy grandmother made this treat every year for Christmas. It’s much better than everyday apple pie. The recipe is a family treasure. —Maxine Theriauit, Nashua, New Hampshire
Date-Walnut PinwheelsEvery time someone drops in for coffee, I bake up a batch of these fruit and nut pastries—I always keep the ingredients in my pantry. The recipe's a cinch to double, too, so it's good for parties and potlucks. —Lori McLain, Denton, Texas
Buttermilk Pecan PieThis is the treasured "golden oldie" that my grandmother made so often whenever we'd come to visit. Grandma grew her own pecans, and we never tired of cracking them and picking out the meat when we knew we'd be treated to her special pie! —Mildred Sherrer, Fort Worth, Texas
Apple PieI remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested that maybe a slice of hot apple pie would make me feel better. She was right. —Maggie Greene, Granite Falls, Washington
Chocolate Banana BundlesBanana with chocolate is such an irresistible combo that I make this quick dessert often. You can also top these tasty bundles with the butter and brown sugar mixture left over from coating the bananas, or sprinkle on a dash of sea salt. —Thomas Faglon, Somerset, New Jersey
Dutch LettersThese S-shaped super flaky butter pastries filled with almond paste and topped with crunchy sugar are popular in both Iowa and Holland during the Christmas season. Here's a recipe that will let you make and enjoy them all year round. —Shirley De Lange, Byron Center, Michigan
Updated: Jul. 12, 2022
