After cooking every recipe in Ina Garten’s How Easy Is That?, I’m sharing the dishes that stood out most, from Weeknight Bolognese and homemade ricotta to Mocha Chocolate Icebox Cake. This Barefoot Contessa cookbook review highlights easy, high-flavor recipes, smart kitchen tips, and the recipes worth making again.
After cooking every recipe in Ina Garten’s Barefoot Contessa Back to Basics, I’m sharing the dishes that stood out most, from Baked Shrimp Scampi and Roasted Potato Leek Soup to Turkey Roulade, Niman Ranch Burgers, and French Apple Tart. This cookbook review highlights beginner-friendly recipes that build real kitchen confidence.
After cooking every recipe in Ina Garten’s Barefoot Contessa at Home, I’m sharing the dishes that earned a permanent place in my kitchen. From Summer Garden Pasta and Beatty’s Chocolate Cake to unexpected favorites, this guide highlights the cookbook’s best recipes and explains why it remains my recommendation for beginners.
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.
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.