My favorite recipes from Ina Garten’s Barefoot in Paris, from Herbed-Baked Eggs and Chicken with Morels to Beef Bourguignon, Cauliflower Gratin, and iconic French desserts. A practical guide to the best Barefoot Contessa French recipes to cook from Ina’s Paris-inspired cookbook.
Cooking through Ina Garten’s Barefoot Contessa Family Style? Here are the 10 best recipes to try first, from her famous Flag Cake to comforting Turkey Sausage Lasagna and Chicken Stew with Biscuits. I
Ina Garten’s Barefoot Contessa Parties! taught me how to entertain with simple, make-ahead recipes that actually feel doable. Here are my honest thoughts on the menu-focused format, what makes the book so useful, and my favorite recipes, from Panzanella to Caramel Chocolate Nut Ice Cream.
After cooking all 1,300+ Ina Garten recipes, I revisited her very first cookbook, The Barefoot Contessa Cookbook, 27 years after its release. Here are my 10 favorite recipes — classics like roast chicken, crab cakes, and onion dip — that still balance ease and elegance for effortless entertaining today.
Julia Turshen’s Olive Oil and Buttermilk Loaf is an easy, tender cake that’s perfect for using up leftover buttermilk. Made with olive oil instead of softened butter, it comes together quickly and has a rich, pound cake-like texture with a subtle grassy flavor and just the right amount of sweetness.
These brothy meatballs with Swiss chard and pearl couscous turn a mountain of greens into a cozy, satisfying dinner. Spicy Italian sausage and beef add richness to the garlicky chicken broth, while tender chard and couscous make the dish hearty enough to serve as a complete meal.
Smitten Kitchen’s Marbled Pumpkin Gingersnap Tart combines a warmly spiced pumpkin filling with swirls of tangy cheesecake in a crisp gingersnap-graham cracker crust. Finished with cinnamon whipped cream, this fall dessert offers pumpkin pie flavor with extra spice, texture, and creamy cheesecake richness in every slice.
Ella Quittner’s Teeny Tiny Meatballs pair crisp, breadcrumb-coated pork-and-beef meatballs with a vibrant kale, spinach, chive, and Pecorino sauce. The meatballs stay remarkably tender thanks to a milk-soaked bread panade, while the garlicky green sauce provides the perfect fresh, savory contrast to their richness.
Welcome! After spending 7 years teaching myself to cook by working through all 1,300+ of Ina Garten's recipes - Julie & Julia style - you've found the place where I share my latest kitchen adventures.