Before the Hamptons dinner parties became iconic, there was The Barefoot Contessa Cookbook: Ina’s first book, full of the generous, crowd-pleasing food that made people fall in love with her in the first place.
I cooked all 1,300+ Ina Garten recipes in no particular order over the six years of the project, but I did decide to complete each cookbook in the order it was released starting with The Barefoot Contessa Cookbook which I finished just in time for the 20th anniversary of its release. Now it’s hard to believe Ina has been part of our lives for 27 years!
This is the book that started it all, and it’s an absolute classic. It features so many of the recipes Ina was known for from her days running the Barefoot Contessa specialty food store in East Hampton. It also includes her first roast chicken, a dish that would become synonymous with Ina over the years.
Browsing through the book, you realize Ina has always been authentically herself: generous platters, unfussy entertaining, really good ingredients, and recipes that make people feel taken care of without requiring you to lose your mind in the kitchen.
This book is very much Ina in her specialty food store and catering era, so some recipes are scaled for a crowd, and a few feel more “late ’90s dinner party” than how I cook today. But that’s part of the charm. The book is packed with the kind of classics that made people fall in love with Ina in the first place: crab cakes, onion dip, potato gratin, roast meats, big salads, and nostalgic desserts that still absolutely deliver.
Ina has a knack for balancing ease with a little elegance and taking something familiar and making it special. Below, I’m sharing my 10 favorite recipes from The Barefoot Contessa Cookbook, in no particular order.
My Top 10 Favorite Recipes from
The Barefoot Contessa Cookbook
Crab Cakes with Rémoulade Sauce, page 44 (Recipe)
These may not be for crab cake purists who demand as little binder or “extras” as possible, but they’re elegant enough for a party, humble enough to eat standing over the stove, and packed with the right balance of vegetables, capers, and Old Bay to let the crab shine.
Pan-Fried Onion Dip, page 53 (Recipe)
Ina’s Pan-Fried Onion Dip is nostalgic in all the right ways: slow-cooked golden onions folded into sour cream, cream cheese, and mayo for a homemade version of the French onion dip I grew up loving.
Gazpacho, page 79 (Recipe)
Ina introduced me to gazpacho, and it’s become one of my favorite summer dishes for those days when I can’t be bothered to turn on the stove. I like to think of it as the socially acceptable way to eat salsa with a spoon.
Grilled Salmon Salad, page 102 (Recipe)
This was a big surprise when I made it during the first year of the project: so simple and so delicious. Ina grills the salmon for this dish, but I usually use roasted salmon leftover from a previous dinner to change things up.
Filet of Beef Bourguignon, page 123 (Recipe)
Ina has two takes on this classic French dish in her repertoire, and both are delicious, but this one is the clear winner. Using filet mignon instead of chuck takes this humble, slow-simmered dish to the next level.
Potato-Fennel Gratin, page 156 (Recipe)
This is Ina comfort food at its best: thinly sliced potatoes baked with sautéed fennel, onion, cream, and plenty of Gruyère until tender, golden, and bubbling. It’s the kind of dream side dish that steals the show at any dinner.
Coconut Cupcakes, page 175 (Recipe)
An absolute Ina classic! I was never a coconut hater, but it was never my first choice until I met these beauts. Tender almond-tinged cupcakes, cream cheese frosting, and a fluffy shower of shredded coconut on top. Consider me converted.
Pecan Squares, page 188 (Recipe)
These are a DECADENT treat! But rich as they are, Ina’s Pecan Squares have become my go-to Thanksgiving dessert: buttery shortbread crust, gooey pecan topping, and always one of the first things to disappear.
Croissant Bread Pudding, page 192 (Recipe)
Ina sees your bread pudding and says, “Hold my whiskey sour,” then casually whips up this insanely delicious version made with buttery croissants instead of regular bread. It’s rich, custardy, golden on top, and exactly the kind of over-the-top dessert Ina does best.
Cranberry Harvest Muffins, page 216 (Recipe)
These feel like peak fall Ina: tender, warmly spiced muffins packed with tart cranberries, figs, and hazelnuts. They’re the kind of bake that makes your kitchen smell incredible and somehow works just as well for breakfast, brunch, or sneaking one straight from the counter.
More Best of Ina here – including my top ten picks from each cookbook!
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