Ah, Barefoot Contessa Parties! … the cookbook Ina has declared her favorite multiple times, saying, “I just love its basic, simple, easy-to-make recipes.”
And honestly, it makes sense. This is the book that taught me how to entertain, reinforced that organization is the real secret to success, and most importantly, gave me permission to embrace #storeboughtisfine ethos when having people over.
I have a feeling I’m going to get A LOT of flak for where this one landed on the the full ranking of Ina’s cookbooks, but hear me out. There isn’t a single Ina book with an average recipe rating below 4.28, so at this point I’m fully splitting hairs. The recipes in Parties! are stellar. I just don’t personally love menu-themed cookbooks.
The book is organized around full entertaining menus, which is incredibly helpful if you’re planning a brunch, dinner party, or holiday meal from start to finish. But for the way I cook, I found it harder to casually open the book and get inspired by the type of dish I wanted to make — dinner, soup, dessert, breakfast, etc. That’s not a knock on the recipes. It’s just not how my brain meal-plans.
That said, Parties! is packed with absolute Ina gems. It has one of my all-time favorite ice creams, Caramel Chocolate Nut; my go-to summer salad, Panzanella; the deeply satisfying Filet of Beef with Gorgonzola Sauce; and those wonderfully decadent Potato Pancakes with Caviar.
So while the format keeps it from ranking higher for me, the recipes themselves are classic Ina. I made my best attempt at picking my top ten from Parties! below. Two honorable mentions that didn’t quite make the cut: Old-Fashioned Apple Crisp and Orzo with Roasted Vegetables.
My Top 10 Favorite Recipes from
Barefoot Contessa Parties!
Potato Pancakes with Caviar, page 169 (Recipe)
Ina loves a high-low recipe, and this is exactly that: humble, crispy potato pancakes topped with a dollop of sour cream and fancy-ass caviar. The crunch of the pancake, the salty briny pop of the caviar, and the tangy cream are a dream combo.
Panzanella, page 102 (Recipe)
This was my introduction to panzanella, and honestly, my summers have never been the same. Crunchy cubes of toasted bread soaking up the juices from peak summer vegetables and a punchy vinaigrette. What’s not to love?
Pasta, Pesto, and Peas, page 101 (Recipe)
I liked but never loved most summer pasta salads until I met this one. Ina’s pesto has always been my go-to, and here she combines it with mayo for a bit of creaminess, then tosses in parmesan and pine nuts. What’s not to love?
Grilled Salmon Sandwiches, page 156 (Recipe)
While I don’t get to enjoy salmon as much these days (my husband isn’t a fan), this one is one I return to often. It couldn’t be easier, and the sauce is a favorite!
Filet of Beef with Gorgonzola Sauce, page 82 (Recipe)
I am a sucker for a good sauce, and this gorgonzola sauce is downright decadent. Spoon it over over a medium-rare filet of beef and watch a great steak become an unforgettable one.
Spinach Gratin, page 184 (Recipe)
This one has become a Thanksgiving staple! It’s pure comfort and rich, creamy and cheesy enough to turn anyone into a spinach lover.
Caramel Chocolate Nut Ice Cream, page 162 (recipe not online)
This was one of my all-time favorite Ina ice creams: rich caramel, chocolate chunks, crunchy nuts, and absolutely worth pulling out the ice cream maker.
Grilled Leg of Lamb with Tzatziki, page 110 (Recipe)
This was the recipe I finished the project with, and it could not have been a better finale. I didn’t have an outdoor grill, so I made it on my indoor grill with about 2 pounds of boneless leg of lamb instead of the full 5 pounds, since I was only feeding the two of us in the depths of COVID.
Lemon Bars, page 200 (Recipe)
The recipe that convinced me that store-bought is NOT fine when it comes to lemon bars. These are the perfect balance of tart and sweet, with a buttery shortbread crust holding up that thick, tangy filling. One bite and you’ll understand why they’re a Barefoot Contessa classic.
Sour Cream Coffee Cake, page 37 (Recipe)
I revisited this one recently after about 10 years and wondered why it ever fell off my regular rotation! I now make it with pecans rather than walnuts and love the ripple of crumble running through the middle!
More Best of Ina here – including my top ten picks from each cookbook!
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