For the final monthly recipe challenge celebrating 10 years of Store Bought Is Fine, I made The Woks of Life’s soup dumplings. From gelatin-assisted aspic and homemade wrappers to rustic pleating, here’s what worked, what failed and why the tender pork, gingery broth and chewy dumplings were worth attempting at home.
This easy Ina Garten puff pastry appetizer layers spicy soppressata, nutty Gruyère, and tangy Dijon between sheets of crisp, golden pastry. Made with just five ingredients, it is a crowd-pleasing party appetizer that looks impressive with minimal effort. Choose all-butter puff pastry for richness or Pepperidge Farm for reliable convenience.
Labor Day might mark the end of summer ease, but Ina Garten has the perfect solution for busy nights. From true 30-minute meals to clever store-bought shortcuts and make-ahead gems, here are 30 Ina recipes that save time without sacrificing flavor – perfect for weeknights when the to-do list never ends.
Nok Suntaranon’s seared scallops and crabmeat in yellow curry sauce delivers a restaurant-worthy Southern Thai dinner in about 30 minutes. Kalaya House Curry Paste, coconut milk, shrimp paste, dried shrimp, lime leaves, and Fresno chiles create a rich, spicy, citrusy sauce balanced by sweet seafood and perfectly seared scallops.
Looking for ideas for a late-summer CSA box? See how I used tomatillos, Thai basil, husk cherries, heirloom tomatoes, jalapeños, poblanos, cantaloupe and cherry tomatoes, with tested recipes, simple no-recipe preparations and practical preservation tips that help turn an overflowing farm share into memorable meals all week long at home.
Ina Garten’s Summer Fruit Tart turns ripe peaches, plums and figs into an elegant late-summer dessert. Adapted from her French apple tart, it pairs rows of juicy fruit with a flaky, buttery pastry and glossy apricot glaze. The simple sheet-pan tart is ideal for brunch, entertaining or showcasing seasonal fruit.
Eric Kim’s Oi Sobagi transforms late-summer cucumbers into crisp Korean stuffed cucumber kimchi. Quickly blanched cucumbers are filled with garlic chives, scallions, carrots, gochugaru, fermented shrimp, fish sauce, and green plum syrup, then enjoyed fresh or fermented overnight for spicy, savory, garlicky flavor and subtle sweetness in every bite.
My grandpa discovered a red velvet cake recipe in the ’60s that became a family legend. The key is in the heritage frosting. After tweaking the original recipe, I achieved a moist, tender, and vibrant red sponge. Double the frosting for a perfect four-layer delight!
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.