Of Ina’s later cookbooks, I think Cook Like a Pro may be my favorite. I nearly had to make this a top 35 list instead of my usual top 10 because there are so many stellar recipes. Obviously, I didn’t love every single one, but on the whole, this is such a consistently fabulous book.
In the introduction, Ina makes it clear that this isn’t about cooking complicated, chef-level dishes. It’s about using the tips and techniques professional chefs rely on so everything you make looks and tastes like it was “homemade by professionals,” which is exactly what I aspire to as a self-taught cook.
The book is absolutely packed with helpful tips for cooking, seasoning, plating, measuring, prepping, baking, and more, which is why I often recommend it, along with Barefoot Contessa at Home and Back to Basics, as one of the first Ina books people should buy.
The recipes more than deliver, too. There are over-the-top Cauliflower Toasts that could convert any cauliflower hater, my go-to Charlie Bird’s Farro Salad, the best Fried Chicken Sandwiches I’ve made at home, and Chicken Thighs with Creamy Mustard Sauce, the Ina recipe I make most often. And if you’re up for a project, make the Raspberry Baked Alaska. It’s easier than you think and absolutely worth making at least once.
My Top 10 Favorite Recipes from
Cook Like A Pro
Cauliflower Toast, page 74 (Recipe)
Even cauliflower skeptics may be converted by this over-the-top toast. Roasted cauliflower is mixed with mascarpone, Gruyère, and prosciutto, piled onto bread, and broiled until golden.
Charlie Bird’s Farro Salad, page 46 (Recipe)
Farro is my favorite grain, and this may be my favorite salad in Ina’s entire repertoire. It’s hearty, fresh, packed with arugula, tomatoes, radishes, pistachios, and goat cheese, and sturdy enough for a potluck.
Fresh Fig & Ricotta Cake, page 201 (Recipe)
This tender ricotta cake is studded with fresh figs and tastes far more special than the effort required. It’s an unfussy dessert that works just as well for brunch as it does after dinner.
Fried Chicken Sandwiches, page 105 (Recipe)
Inspired by Shake Shack, this might be my last-meal sandwich: delightfully crisp buttermilk chicken, pickles, Bibb lettuce, and herby mayo on a pillowy potato bun. It’s a project, but absolutely worth it.
Roasted Eggplant Parmesan, page 125 (Recipe)
Roasting rather than frying the eggplant makes this easier without sacrificing any richness. Layers of tender eggplant, marinara, mozzarella, goat cheese, Parmesan, and crunchy breadcrumbs make it very hard to stop at one serving.
Roasted Shrimp Cocktail Louis, page 32 (Recipe)
Ina’s roasted shrimp are always a win, but the creamy, spicy Louis sauce makes this version especially good. Horseradish, Sriracha, capers, and chili sauce give it far more personality than standard shrimp cocktail.
Chicken Thighs with Creamy Mustard Sauce, page 91 (Recipe)
This may be my most repeated Ina recipe, and for good reason. The chicken thighs have perfectly crisp skin and are smothered in a creamy Dijon, crème fraîche, and onion sauce you’ll want to lick from the plate.
Summer Fruit Tart, page 187 (Recipe not online)
Peaches, plums, and fresh figs are tucked into buttery pastry and finished with a glossy apricot glaze. It’s rustic, gorgeous, and exactly the kind of dessert you want when summer fruit is at its peak.
Short Rib Hash & Eggs, page 244 (Recipe)
This is such a good use for leftover short ribs that you may find yourself making them just to ensure you have extras. Potatoes, bacon, Brussels sprouts, and rich beef are topped with runny eggs for the ultimate brunch.
Shells with Broccoli Rabe & Pancetta, page 128 (Recipe)
Bitter broccoli rabe, salty pancetta, creamy ricotta, and a little red pepper make this quick pasta. It’s rich and comforting without being overwhelmingly heavy.
HONORABLE MENTIONS
Raspberry Baked Alaska, page 209 (Recipe)
Store-bought pound cake, raspberry sorbet, and vanilla ice cream keep this showstopper surprisingly manageable. Cover everything in glossy meringue, bake until toasted, and serve with raspberry sauce for maximum drama.
Potato Galette, page 162 (Recipe)
For what is essentially an elegant hash brown, these take a little work, but the crunchy exterior surrounding a soft, pillowy center is what dreams are made of. Smoked salmon and crème fraîche turn them into brunch perfection.
Heirloom Tomatoes with Herbed Ricotta, page 65 (Recipe)
Perfect summer tomatoes need very little help, but piling them around creamy homemade ricotta loaded with scallions, dill, and chives certainly doesn’t hurt. Simple, fresh, and absolutely gorgeous on a platter.
Morning Glory Muffins, page 242 (Recipe)
Packed with carrots, apple, pineapple, coconut, raisins, and pecans, these muffins are moist, warmly spiced, and wholesome-ish without tasting remotely virtuous. They also freeze beautifully for future breakfasts.
Parmesan Pesto Zucchini Sticks, page 159 (Recipe)
Pesto-coated zucchini gets covered in garlicky Parmesan breadcrumbs and roasted until crisp and golden. It’s an easy vegetable side that might actually distract everyone from the main course.
Smoked Salmon Tartines, page 247 (Recipe)
This is avocado toast given the full Ina treatment: smoked salmon, red onion, fresh dill, and a punchy mustard gravlax sauce.
More Best of Ina here – including my top ten picks from each cookbook!
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