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.
Nok Suntaranon’s Green Curry with Beef Shanks, or Gaeng Kiew Waan Osso Buco, from Kalaya’s Southern Thai Kitchen is a rich, fiery Thai curry made with homemade green curry paste, coconut milk, eggplant, basil, lime leaves, and slow-cooked beef shanks that become incredibly tender after four hours.
Looking for ways to use a big haul of apples? These favorite Ina Garten apple recipes include cozy desserts, savory dinners, and seasonal sides, from Apple Pie Bars and apple crisp to pork tenderloin with apple chutney and French Bistro Salad. There’s something here for every fall craving this season.
Ina Garten’s Chicken Thighs with Creamy Mustard Sauce combines crispy chicken with caramelized onions and a rich, tangy Dijon, white wine, and crème fraîche pan sauce. This Cook Like a Pro favorite is simple enough for repeat dinners but impressive enough for company.
Jordan Rubin’s Tuna de Tigre recipe pairs yellowfin tuna and creamy avocado with coconut cream, soy sauce, fresh herbs, and a punchy Thai vinegar made with lime, fish sauce, sugar, and bird’s-eye chile. A generous pile of freshly fried shallots adds the perfect crunch to every bright, spicy, savory bite.
Celebrate the launch of Happy Hour with Ina Garten with her classic Cosmopolitan recipe. Made with vodka, triple sec, cranberry juice and fresh lime, Ina’s famous cocktail uses an easy 2:1:1:½ ratio. Mix a batch in a pitcher, then shake each drink individually. No giant cocktail shaker required.
Eric Kim’s whipped cream snacking cake pairs a moist vanilla sponge with maple-macerated strawberries, peaches, kiwi and plums. Fresh fruit and its juices soak into the tender cake before it’s finished with billowy whipped cream. This flexible, easy dessert makes a centerpiece and turns lingering seasonal fruit into something special.
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.