Modern Comfort Food arrived at exactly the right moment. Nearly seven months into the pandemic, the book felt tailor-made for a time when the world was spiraling and we were all reaching for foods that could offer even a few minutes of comfort. Ina had actually developed the concept before the pandemic, anticipating the stress of the 2020 election, but she could not have known just how much we would all be craving familiar, nostalgic dishes.
The book is packed with stellar recipes, many of them Ina’s updated takes on classics like macaroni and cheese, tuna melts, hamburgers, chocolate ice cream, and tomato soup with grilled cheese. Just flipping through the pages makes my mouth water. Pomegranate Gimlets, Cheesy Chicken Enchiladas, Shrimp & Linguine Fra Diavolo, and Spicy Pimento Cheese Spread quickly earned spots in my regular rotation, while recipes like Fresh Crab Nachos and Ultimate Tuna Melts prove just how good Ina is at turning up the volume on familiar favorites. She even managed to make a tuna melt lover out of me.
And save room for dessert because three of Ina’s very best are in this book: Banana Rum Trifle, Milk Chocolate Oreo Ice Cream, and Boston Cream Pie. Whether you’re craving something cozy and familiar or a classic with a little more indulgence, Modern Comfort Food has something for everyone.
My Top 10 Favorite Recipes from
Modern Comfort Food
Pomegranate Gimlets, page 36 (Recipe)
Tart, bright, and dangerously easy to drink, these gin-based cocktails have become one of my Ina favorites. The pomegranate seeds and lime garnish make them especially festive.
Banana Rum Trifle, page 208 (Recipe)
Ina’s grown-up take on banana pudding layers rum-spiked vanilla cream, fresh bananas, and gingersnaps into one spectacular dessert. As a longtime Magnolia Bakery banana pudding fan, this one was pretty much made for me.
Cheesy Chicken Enchiladas, page 114 (Recipe)
The warm, spicy homemade enchilada sauce is the real star, but the chicken, black beans, goat cheese, and Cheddar make these extra satisfying. They take some work, but the bubbling pan of cheesy comfort food is worth every step.
Fresh Crab Nachos, page 44 (Recipe)
Ina turns up the volume on standard nachos with jumbo lump crab, two kinds of cheese, pickled jalapeños, and a fresh tomato-avocado salsa. They are considerably more work than bar nachos, but also considerably more delicious.
Shrimp & Linguine Fra Diavolo, page 130 (Recipe)
One of my all-time favorite Ina pasta dishes, this pairs tender shrimp with her spicy, garlicky arrabbiata sauce and a buttery panko topping. It is bold, satisfying, and absolutely packed with flavor.
Split Pea Soup with Crispy Kielbasa, page 62 (Recipe)
Ina’s rich, creamy split pea soup gets an upgrade from smoky ham hock and crispy slices of kielbasa. It is exactly the kind of cozy, hearty meal I want when the temperature drops.
Boston Cream Pie, page 205 (Recipe)
Layers of tender cake, Grand Marnier pastry cream, orange syrup, and glossy chocolate glaze make this an ambitious but unforgettable dessert. It was also the final recipe of my project, which I was lucky enough to assemble with Ina herself.
Milk Chocolate Oreo Ice Cream, page 191 (Recipe not online)
This creamy milk chocolate ice cream packed with crushed Oreos immediately became a contender for Ina’s best ice cream recipe. It is nostalgic, indulgent, and nearly impossible to stop eating.
Tomato & Goat Cheese Crostata, page 95 (Recipe)
A buttery homemade crust is piled with sweet leeks, juicy tomatoes, creamy goat cheese, and fresh herbs. Add a simple salad and you have my idea of a perfect summer lunch.
Seared Salmon with Spicy Red Pepper Aioli, page 122 (Recipe)
The smoky, creamy aioli, made with roasted red peppers, chipotle, garlic, and lime, is the standout here. It turns a simply seared piece of salmon into something I’ve happily make again and again.
HONORABLE MENTIONS
Outrageous Garlic Bread, page 177 (Recipe)
Ina earns the “outrageous” in the title with an entire head of garlic, plenty of butter, Parmesan, lemon zest, and red pepper flakes.
Spicy Pimento Cheese Spread, page 51 (Recipe)
Jalapeños, piquillo peppers, and Sriracha give this creamy Cheddar spread considerably more personality than the standard version. Put it out with crackers or vegetables and watch it disappear.
Truffled Mac & Cheese, page 138 (Recipe)
I have never met a mac and cheese I did not love, but Ina’s combination of mushrooms, Gruyère, Cheddar, and white truffle butter takes the top spot. It is completely over the top, in all the right ways.
Chocolate-Dipped Brown Sugar Shortbread, page 218 (Recipe)
Buttery brown sugar shortbread gets dipped in milk chocolate and sprinkled with salty toasted pecans.
Peach Almond Torte, page 187 (Recipe not online)
Peaches soaked in Grand Marnier are baked into a moist almond-scented cake with a crunchy turbinado sugar and almond topping. It is an easy, phenomenal dessert that makes the most of peak peach season.
More Best of Ina here – including my top ten picks from each cookbook!
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