Foolproof. It’s the one word that best explains why I decided to cook my way through Ina Garten’s recipes in the first place. No matter how little experience I had in the kitchen, her recipes never made me feel like I was on my own.
As Ina writes in the introduction, “Why go to all that trouble [of cooking] only to find that the result is ho-hum or, worse, that the recipe doesn’t work at all?” And with her eighth book, she delivers exactly what the title promises: more recipes that truly work.
A big reason Ina’s recipes are so foolproof (drink every time I say foolproof) is that she seems to anticipate every question, concern, or possible point of panic before you even get there. That comes through not only in the recipes themselves, but in the tips she shares throughout the book on cooking, entertaining, shopping, and planning ahead, especially for Thanksgiving. Her guidance has helped me immensely when pulling off my own Friendsgivings.
And once you dry-brine a turkey like her Accidental Turkey or swap traditional stuffing for her Mushroom & Leek Bread Pudding, it’s hard to look back.
This book has recipes I make over and over again, like Easy Tomato Soup with Grilled Cheese Croutons and Sticky Toffee Date Cake with Bourbon Glaze. It also has pricier special-occasion recipes, like Lobster Corn Fritters and Osso Buco. When I first started this project, I remember being genuinely shocked by how expensive veal shanks were for the osso buco, only to taste the finished dish and realize I’d cash in my 401(k) just to make it again.
Foolproof also gave me one of the biggest surprises of the entire project so far: Roasted Sausages & Grapes, a dish I was convinced I’d hate and ended up absolutely loving.
My Top 10 Favorite Recipes from
Barefoot Contessa Foolproof
Cinnamon Baked Doughnuts, page 252 (Recipe)
These tender cinnamon-and-nutmeg doughnuts are dipped in melted butter and rolled in cinnamon sugar, which is obviously never a bad idea. Paired with Ina’s rich Mexican hot chocolate, they make an especially cozy breakfast or dessert.
Osso Buco, page 144 (Recipe not online)
The veal shanks may require a small withdrawal from your 401(k), but the finished dish is so meltingly tender and luxurious that I almost didn’t care. It’s definitely a special-occasion dinner, but one that’s well worth the splurge.
Raspberry Crumble Bars, page 210 (Recipe)
Buttery shortbread, raspberry jam, and a crunchy granola-and-almond topping make these incredibly hard to stop eating. They’re simple enough for an afternoon baking project but polished enough to bring to a party.
Tomato Crostini with Whipped Feta, page 66 (Recipe)
Creamy, tangy whipped feta topped with juicy marinated tomatoes and fresh basil makes this one of Ina’s best summer appetizers. I could happily skip dinner and eat an entire platter of these instead.
Truffled Mashed Potatoes, page 187 (Recipe)
Just when I thought I couldn’t love mashed potatoes more, Ina added truffle butter. Go ahead and double the recipe because no one is going to be satisfied with a modest serving.
Salmon & Melting Cherry Tomatoes, page 150 (Recipe)
The sweet, jammy cherry tomatoes turn a simple piece of salmon into something far more memorable. It’s colorful, flavorful, and easy enough to make for a weeknight dinner.
Sticky Toffee Date Cake with Bourbon Glaze, page 220 (Recipe)
The dates make this cake exceptionally moist and tender, while the bourbon glaze pushes it firmly into special-occasion territory. It’s rich, sticky, and one of those desserts I find myself wanting to make again and again.
Easy Tomato Soup & Grilled Cheese Croutons, page 56 (Recipe)
The tomato soup is creamy, comforting, and delicious on its own, but the grilled cheese croutons are what make it irresistible. It’s all the nostalgia of tomato soup and grilled cheese with a very Ina upgrade.
Roasted Sausages & Grapes, page 137 (Recipe)
I was completely convinced I would hate roasted grapes with sausage and could not have been more wrong. The grapes become sweet and jammy, creating the perfect contrast to the savory sausages.
Mushroom & Leek Bread Pudding, page 188 (Recipe)
This savory bread pudding has all the comforting flavors of stuffing, plus a custardy center and beautifully crisp top. Once I started serving it at Thanksgiving, traditional stuffing suddenly felt far less exciting.
HONORABLE MENTIONS
Slow-Roasted Filet of Beef with Basil Parmesan Mayonnaise, page 122 (Recipe)
Slow-roasting takes much of the anxiety out of cooking an expensive filet and leaves the beef perfectly tender from edge to edge. The basil Parmesan mayonnaise makes it feel especially decadent and is worth making all on its own.
Pecan Sandies, page 219 (Recipe)
These buttery, crumbly cookies are packed with toasted pecans and have just the right amount of sweetness. They may not be the flashiest recipe in the book, but they’re exactly the kind of simple cookie I keep reaching for.
More Best of Ina here – including my top ten picks from each cookbook!
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