A comprehensive ranking of Ina Garten’s seven turkey recipes, highlighting her signature techniques like dry brining and turkey roulade. Each recipe earns perfect marks, but offers unique approaches to achieving moist, flavorful meat.
Eric Kim’s Vietnamese-Inspired Roast Chicken brings the aromatic flavors of phở gà to a beautifully crispy, juicy bird. Dry-brined with cinnamon, fennel, coriander, and cloves, then roasted with ginger and onion, this flavorful chicken gets a bright finish of lime, fresh herbs, and sriracha for a delicious weeknight dinner.
Leave it to Ina Garten to give store-bought mashed potatoes a serious upgrade! In Simply Ina, she transforms Bob Evans mashed potatoes with garlic confit, butter, and half-and-half. I was skeptical, but these were surprisingly delicious. They’re not quite homemade, but with a little advance prep, they’re a pretty great shortcut.
Irene Yoo’s Ramen Carbonara combines chewy ramen noodles, crispy bacon, and caramelized kimchi in a rich, silky Parmesan and egg sauce. This Korean-inspired twist on Italian carbonara delivers savory, spicy, tangy flavors with minimal effort. It’s a satisfying weeknight dinner made with ingredients you may already have on hand.
Ina Garten gives her beloved Charlie Bird’s Farro Salad a fall update in Simply Ina, adding roasted butternut squash and extra lemon vinaigrette. With apple cider-cooked farro, pistachios, Parmesan, and peppery arugula, this hearty autumn salad is a colorful, flavorful addition to your Thanksgiving table or any fall gathering.
This Maple-Miso Roasted Vegetables with Farro recipe combines nutty, chewy farro with crispy Brussels sprouts, sweet potatoes, and red onion. Tossed with a savory-sweet maple-miso glaze, bright maple-Dijon vinaigrette, Parmesan, and toasted pecans, it’s a hearty, make-ahead vegetarian Thanksgiving side dish that can easily double as the main course.
Ina Garten gives her classic blueberry muffins an update in Simply Ina, and I think these are even better than the originals! Her Lemon Blueberry Muffins are packed with bright lemon flavor, juicy blueberries that actually stay put, and a crunchy turbinado sugar topping.
Ayesha Nurdjaja’s Persimmon & Shaved Fennel Salad combines sweet Fuyu persimmons, crisp fennel, red onion, creamy feta, and toasted walnuts. Tossed in a bright lemon, serrano, and tarragon dressing, this refreshing fall salad balances sweetness, acidity, and crunch. It’s a colorful, unexpected way to celebrate seasonal autumn produce.
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.