After cooking every recipe in the book, I can confidently say it is also one of Ina’s most consistently successful collections. When someone asks me which Ina book to start with, I almost always say Barefoot Contessa at Home – with Back to Basics as a close second.
I wondered why this book is always my instinctive answer, and as I flipped through it again trying to pick my favorites, I realized it’s because nearly every recipe lands somewhere between really good and phenomenal. Okay, maybe I liked, not loved, her Fruitcake Cookies, but considering I actively hate actual fruitcake, that still feels like a win. How rare is that for a cookbook?
These are exactly what the cover promises: “everyday recipes you’ll make over and over again.” So many have become part of my regular rotation, including Summer Garden Pasta, Blueberry Crumb Cake, and Tomato, Mozzarella, and Pesto Paninis. There were also some surprises, like Summer Borscht and Jon Snow’s Fish Salad (not that Jon Snow) alongside full-on Barefoot Contessa classics like Beatty’s Chocolate Cake, Fresh Whiskey Sours, and Coconut Cake.
And while I liked the roast capon recipe, it’s one I will not be repeating after the Great Capon Search of 2020, which involved a broken leg for the capon and me wrestling a frozen bird down the sidewalks of New York.
Because Ina has called East Hampton home for decades, the book also includes a fabulous list of places to visit when you’re in town. Naturally, it was the first place I looked when I made my own pilgrimage out to East Hampton.
My Top 10 Favorite Recipes from
Barefoot Contessa at Home
Blueberry Crumb Cake, page 230 (Recipe)
Who doesn’t love an excuse to eat dessert for breakfast? This tender, lemony cake is packed with blueberries and finished with a buttery cinnamon crumb topping. THIS is the appropriate amount of crumble on a cake IMHO.
Smoked Salmon & Egg Salad Tartines, page 40 (Recipe)
Egg salad gets the full Ina treatment with smoked salmon piled onto crisp tartines. It’s elegant enough for brunch but easy enough to make whenever the craving hits.
Tomato, Mozzarella & Pesto Panini, page 51 (Recipe)
Fresh tomatoes, creamy mozzarella, and pesto are pressed into a crisp, melty panini. It’s one of those simple recipes I return to again and again, especially during tomato season.
Beatty’s Chocolate Cake, page 165 (Recipe)
The coffee in both the batter and frosting makes the chocolate flavor even richer. This impossibly moist layer cake deserves every bit of its iconic status.
Coconut Cake, page 177 (Recipe)
The full-size version of Ina’s classic coconut cupcakes is just as delicious and so easy to make.
Jon Snow’s Fish Salad, page 73 (Recipe)
This was one of the biggest surprises in the book. I wasn’t very familiar with fish salad, but it instantly became a favorite.
Mexican Chicken Soup, page 34 (Recipe)
Ina’s Americanized take on Mexican tortilla soup is loaded with shredded chicken, vegetables, tomatoes, jalapeños, and corn tortillas, then finished with plenty of toppings.
Grilled Tuna Salad, page 68 (Recipe)
Perfectly seared tuna and creamy avocado are tossed in a punchy soy-wasabi dressing. It feels restaurant-worthy but comes together quickly.
Lamb Kebabs with Couscous, page 99 (Recipe)
Cubes of lamb are marinated in red wine, rosemary, thyme, and garlic, then grilled and served with couscous. It’s one of the few recipes I actually got to cook on a real grill!
Summer Garden Pasta, page 121 (Recipe)
The tomatoes marinate for hours with garlic, basil, and olive oil, so the only real cooking is a few minutes for the angel hair pasta.
HONORABLE MENTIONS
Bibb Salad with Basil Green Goddess Dressing, page 70 (Recipe)
The salad itself is simple, but we all know the green goddess dressing is the reason we’re here. It’s so good you’ll want to pour it on absolutely everything.
Pumpkin Mousse Parfait, page 180 (Recipe)
Layers of airy pumpkin mousse, whipped cream, and crunchy ginger cookies make this an ideal fall dessert. It looks impressive, tastes like a lighter pumpkin pie, and is easy to assemble ahead.
Lemon Fusilli with Arugula, page 120 (Recipe)
Creamy lemon fusilli is tossed with peppery arugula and juicy tomatoes for a pasta that feels rich and fresh at the same time. It’s bright, comforting, and perfect for feeding a crowd.
More Best of Ina here – including my top ten picks from each cookbook!
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