How Easy Is That? was the second Barefoot Contessa cookbook I bought, and it was another one that helped shape how I work in the kitchen.
For a beginner cook, this book gave me exactly the kind of confidence I needed. Most of the recipes are, as the title promises, relatively easy, but they never feel dumbed down or short on flavor. It’s a reminder I come back to often: complicated does not automatically mean better. Sometimes the best food is simply prepared, made with good ingredients, and served without anyone having a full kitchen meltdown.
As I flipped back through the book, I was honestly astounded by how many of these recipes have become part of my regular rotation. And as you can imagine, after cooking every one of Ina’s 1,300+ recipes, I do not repeat recipes lightly! But I kept coming across dishes I’ve made again and again over the years, like Soppressata & Cheese in Puff Pastry, Creamy Parmesan Polenta, Weeknight Bolognese, which I’ve slowly tweaked into my own version, and of course her absolutely divine Mocha Chocolate Icebox Cake.
One major takeaway from this book: store-bought is not fine when it comes to ricotta. I had no idea how simple it was to make at home, and the results are a million times better than the tubs from the grocery store. I tried it once and never bought ricotta again.
There were delightful surprises, like Tuna & Hummus Sandwiches, updated classics like Smoked Salmon Deviled Eggs, simple showstoppers like Greek Lamb with Yogurt Mint Sauce, and even the recipe Meghan Markle was reportedly making when Prince Harry proposed: Jeffrey’s Roast Chicken, aka Engagement Chicken.
Sprinkled throughout the book are 68 quick kitchen tips, many of which I referenced constantly as I was stocking my own kitchen. And when I once had to resort to storing kitchen items under my bed, Ina’s advice that you don’t need tons of special equipment, like garlic presses, felt especially validating. All you really need are a few good basics, and you can cook just about everything.
My Top 10 Favorite Recipes from
How Easy Is That?
Soppressata & Cheese in Puff Pastry, page 70 (Recipe)
Puff pastry filled with soppressata, Gruyère, and Dijon is exactly the kind of appetizer I want at a party: incredibly easy, ridiculously delicious, and impressive enough that everyone will assume you spent all day making it.
Tuna & Hummus Sandwiches, page 98 (Recipe)
Tuna salad and hummus sounded like an odd pairing until I tried it, but with crunchy radishes and sourdough, it works. This was one of the book’s biggest and most welcome surprises.
Mocha Chocolate Icebox Cake, page 206 (Recipe)
Layers of Tate’s chocolate chip cookies and mocha mascarpone cream soften into one of my all-time favorite Ina desserts. It requires no baking, could not be easier, and I’ve yet to meet anyone who doesn’t love it.
Herbed Ricotta Bruschettas, page 73 (Recipe)
This recipe taught me that store-bought ricotta is not fine. Homemade ricotta is shockingly easy, and spread over garlicky toasted sourdough with plenty of fresh herbs, it’s a million times better than anything from a tub.
Greek Lamb with Yogurt Mint Sauce, page 131 (Recipe)
Lamb chops marinated in garlic, rosemary, oregano, lemon, red wine, and olive oil are already hard to resist, but the cool yogurt-mint sauce takes them over the top. It’s simple enough for dinner but absolutely feels like a special occasion.
Jeffrey’s Roast Chicken, page 122 (Recipe)
There’s a reason Ina’s “Engagement Chicken” became famous: crisp golden skin, juicy meat, and a phenomenal onion and lemon pan sauce. It’s proof that a few good ingredients and proper technique can produce a nearly perfect dinner.
Smoked Salmon Deviled Eggs, page 40 (Recipe)
Ina takes classic deviled eggs and makes them party-worthy with smoked salmon, cream cheese, sour cream, chives, and salmon roe. They look incredibly fancy, but they’re still just as comforting and easy to eat as the classics
Sausage-Stuffed Mushrooms, page 184 (Recipe)
The combination of Italian sausage, mascarpone, Parmesan, and crispy panko makes them nearly impossible to stop eating.
Strawberry Rhubarb Crisp, page 214 (Recipe)
Sweet strawberries and tart rhubarb bubble beneath a buttery oatmeal topping in one of my favorite ways to celebrate rhubarb season. Add vanilla ice cream and serve it warm, obviously.
Fresh Salmon Tartare, page 77 (Recipe)
Fresh and smoked salmon are tossed with lime, mustard, capers, shallots, and dill for an appetizer that’s bright, briny, and packed with flavor. It feels elegant but requires little more than chopping and stirring.
HONORABLE MENTIONS
Weeknight Bolognese, page 154 (Recipe)
This quick, hearty Bolognese became such a regular in my kitchen that I’ve slowly tweaked it into my own version over the years. The original is still a terrific place to start and delivers far more flavor than you’d expect from a 45-minute sauce.
Roasted Shrimp Salad, page 93 (Recipe)
Roasting the shrimp instead of boiling them gives this creamy salad so much more flavor. Orange zest, dill, capers, and red onion keep the mayonnaise-based dressing bright enough that it never feels heavy.
Scalloped Tomatoes, page 170 (Recipe)
Roasting even makes non-peak season tomatoes shine is this delicious side.
Old-Fashioned Banana Cake, page 222 (Recipe)
This cake had me wondering whether banana cake is simply banana bread with cream cheese frosting. Whatever the answer, the tender, orange-scented cake and tangy frosting make a very convincing argument for it.
More Best of Ina here – including my top ten picks from each cookbook!
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