With the project complete, get ready for every kind of favorite, top 10, and ranking list you can imagine! This week, I’m starting with one of the easiest lists for me to compile, my Regular Rotations. As you can imagine, making 1,272 recipes didn’t leave me much time to repeat favorites, but these are the dishes I managed to find the time to make over and over again. I wouldn’t say these encompass all my favorites but are dishes that are crowd-pleasers and relatively easy to pull together. If you’re new to Ina and wondering where to start, this is the list for you!
Chicken Thighs with Creamy Mustard Sauce
Cook Like A Pro, page 91 (Recipe)
MADE: 10/23/2018
RATING: 5/5
FOOD NETWORK RATING: 4.7
This may be my most repeated recipe of Ina’s – I’ve made it at least 10 times. It’s simple, delicious, and everyone loves it. Tender chicken thighs with the crispiest skin are slathered in a creme Fraiche/dijon/onion sauce. YES. PLEASE.
Carrot & Pineapple Cake
Food Network (Recipe)
MADE: 2/18/2021
RATING: 5/5
FOOD NETWORK RATING: 4.8
Carrot cake is my all-time favorite cake and this one is my go-to. I was apprehensive about the pineapple, but it keeps the cake supremely moist and you really can’t taste it. I do skip adding pineapple chunks to the top though.
Charlie Bird’s Farro Salad
Cook Like A Pro, page 46 (Recipe)
MADE: 11/12/2018
RATING: 5/5
FOOD NETWORK RATING: 4.8
Farro is by far my favorite grain and this is my favorite salad in all of Ina’s repertoire. I love bringing it to potlucks as it holds up relatively well and is a hearty, healthy vegetarian-friendly dish.
Split Pea Soup with Crispy Kielbasa
Modern Comfort Food, page 62 (Recipe)
MADE: 10/14/2020
RATING: 5/5
FOOD NETWORK RATING: 4.6
I’ve never met a split pea soup I didn’t love, and I’ve also never met a kielbasa I didn’t love. Combine the two and you have a hearty, delicious, stick-to-your bones soup to get you through the winter!
Rigatoni with Sausage & Fennel
Cooking for Jeffrey, page 114 (Recipe)
MADE: 5/9/2017
RATING: 5/5
FOOD NETWORK RATING: 4.8
The dish I most often claim is my favorite of the entire project! I mean how can you go wrong with sausage and pasta in a cream sauce!?! For all you fennel-phobes, this is the dish that will change your mind.
Spicy Pimento Cheese Spread
Modern Comfort Food, page 51 (Recipe)
MADE: 10/30/2020
RATING: 5/5
FOOD NETWORK RATING: 4.8
This is dangerous to have around the apartment – I just can’t stop eating it. It’s creamy, spicy and always a hit at parties. Take my advice and use it to make grilled cheese sandwiches – so phenomenal!
Parmesan Asparagus
Cook Like A Pro, page 91 (Recipe)
MADE: 11/27/2015
RATING: 5/5
FOOD NETWORK RATING: 4.6
I make this simple side all the time as it goes with so many main courses! Love the sprinkling of parmesan and the splash of lemon right before serving brightens the whole dish.
Ham & Leek Empanadas
Make It Ahead, page 70 (Recipe)
MADE: 1/17/2016
RATING: 5/5
FOOD NETWORK RATING: NA
Store-bought puff pastry makes this one a cinch! Packed with leek, smoked ham, gruyere, spinach, basil and parmesan there’s so much going on in these. I like to make a spicy aji dipping sauce to go with them.
Jalapeño Margaritas
Make It Ahead, page 26 (Recipe)
MADE: 7/24/2019
RATING: 5/5
FOOD NETWORK RATING: 4.9
You need a little lead time to make these, but once you’ve had one of the spicy, cool concoctions you’d never go back to the store-bought margarita mix.
Truffled Mashed Potatoes
Foolproof, page 187 (Recipe)
MADE: 9.30.17
RATING: 5/5
FOOD NETWORK RATING: 4.9
I’m not sure you’ll need another mashed potato recipe after trying this one! It makes an appearance every Thanksgiving as so people specifically request it. These are so creamy and an absolute dream.
Butternut Squash & Ricotta Bruschettas
Cooking for Jeffrey, page 57 (Recipe)
MADE: 12/6/2016
RATING: 5/5
FOOD NETWORK RATING: NA
The one ingredient that I always say store-bought is NOT fine is ricotta. Once you realize how easy it is to make and how much better it is than packaged versions, you’ll never go back. And one of my favorite uses for it is these bruschettas topped with carmelized onions and tender butternut squash.
Grilled New York Strip Steaks
Make It Ahead, page 118 (Recipe)
MADE: 9/23/2021
RATING: 5/5
FOOD NETWORK RATING: 4.4
I use this rub on nearly all my steaks now. It’s sweet, spicy perfection that still allows the meat to shine!
Pecan Squares
Barefoot Contessa Cookbook, page 188 (Recipe)
MADE: 12/16/2018
RATING: 5/5
FOOD NETWORK RATING: 4.3
With 2+ pounds of butter, these are DECADENT – but they also make enough to feed an army. That’s why I often make them for Thanksgiving rather than pecan pie. The chocolate dip is optional, but why skip it?!
Rosemary Polenta
Family Style, page 134 (Recipe)
MADE: 12/16/2018
RATING: 5/5
FOOD NETWORK RATING: 4.3
I’ve always loved polenta, but never knew it could be this good! These creamy triangles with just the right amount of rosemary are great with lamb, beef, chicken, or simply on their own!
Boeuf Bourguignon
Barefoot in Paris, page 121 (Recipe)
MADE: 5/16/2016
RATING: 5/5
FOOD NETWORK RATING: 4.7
I love boeuf bourguignon, but Julia Child’s recipe is about 42 pages long and takes forever. Ina’s is so much faster and IMHO just as delicious. If you like this, you should also check out her Filet of Beef Bourguignon if you really want to turn the volume up.
Coconut Cake
Barefoot Contessa at Home, page 177 (Recipe)
MADE: 3/25/2018
RATING: 5/5
FOOD NETWORK RATING: 4.6
This is the recipe that turned me into a coconut cake fanatic with its moist sponge and oh-so-creamy cream cheese frosting. You will love it, and it’s perfect for Easter.
Weeknight Bolognese
How Easy Is That, page 154 (Recipe)
MADE: 11/3/2015
RATING: 5/5
FOOD NETWORK RATING: 4.5
Over the years, I’ve tweaked this one significantly to make it my own, but you can’t go wrong with the original version!
Mocha Chocolate Icebox Cake
How Easy Is That, page 206 (Recipe)
MADE:
RATING: 5/5
FOOD NETWORK RATING: 4.8
I’m actually not the biggest cake fan despite two already appearing on this list, but icebox cakes are another story! And this one I make every chance I can get. I’ve not met a person who doesn’t love the frozen mocha cream sandwiched with Tate’s cookies.
Shrimp & Linguine Fra Diavolo
Modern Comfort Food, page 130 (Recipe)
MADE: 12/23/2020
RATING: 5/5
FOOD NETWORK RATING: 4.5
The homemade arrabiata sauce makes this one! It’s a dish that was so good the first time I made it, I turned around and made it immediately again. The panko breadcrumbs are perfection!
Baked Shrimp Scampi
Back to Basics, page 128 (Recipe)
MADE: 12/29/2015
RATING: 5/5
FOOD NETWORK RATING: 4.8
While it didn’t appear until No. 65, this was the first Ina recipe that I ever made and the one that hooked me. Nearly 7 years later it’s still a favorite and will impress any guest!
Soppressata & Cheese in Puff Pastry
How Easy Is That, page 70 (Recipe)
MADE:
RATING: 5/5
FOOD NETWORK RATING: 4.6
Another puff pastry that’s perfect for parties. So delicious and everyone will think you spent all day in the kitchen making it!
Niman Ranch Burgers with Caramelized Onions
Back to Basics, page 120 (Recipe)
MADE: 7.3.2017
RATING: 5/5
FOOD NETWORK RATING: 4.9
With two simple additions, these instantly became my go-to burgers. Toasted English muffins turn out to be the perfect vehicle for a burger with plenty of nooks and crannies to soak up all the tasty flavors! And the sherry wine vinegar/thyme caramelized onions were a divine and flavorful topper. A smear of good mayo and a piece of lettuce and you have a simple burger that’s astonishingly good!
Potato Galette
Cook Like A Pro, page 162 (Recipe)
MADE: 7/16/2019
RATING: 5/5
FOOD NETWORK RATING: 4.7
For hashbrowns, these are a little bit of work, but the crunchy exterior encasing the soft pillow interior are what dreams are made of!
Roasted Potato Leek Soup with Crispy Shallots
Back to Basics, page 63 (Recipe)
MADE: 1.24.16
RATING: 5/5
FOOD NETWORK RATING: 4.5
This is one of the few recipes of Ina’s I’d made prior to starting this project – and one of the reasons I knew her recipes could be trusted! Roasted potatoes, leeks and arugula are pureed with white wine, chicken stock, heavy cream, crème fraiche and parmesan for a rich, creamy soup that’ll warm you through. And the crispy shallots are the icing on the cake!
Pomegranate Gimlets
Modern Comfort Food, page 36 (Recipe)
MADE: 12/4/2019
RATING: 5/5
FOOD NETWORK RATING: 4.9
It wasn’t until I started dating Alex that I really fell in love with gin. And when I’m not doing a martini, these are my gin drink of choice – they are easy to make and feel special for dinner parties!
Gazpacho
The Barefoot Contessa Cookbook, page 79 (Recipe)
MADE: 6.12.17
RATING: 5/5
FOOD NETWORK RATING: 4.7
I’ve always loved gazpacho – it’s your excuse to pretty much eat salsa with a spoon! This was another recipe that I made before starting this project and one I make each summer when it’s too hot to even think about turning on the stove! Ina’s original doesn’t have parmesan croutons, but I like to add for a little crunch.
Cheesy Chicken Enchiladas
Modern Comfort Food, page 114 (Recipe)
MADE: 4.7.21
RATING: 5/5
FOOD NETWORK RATING: NA
Ina packs these will all kinds of deliciousness: homemade enchilada sauce, onions, poblano peppers, shredded chicken, and the biggest surprise: goat cheese! Topped with cheddar, avocado, sour cream, and cilantro (Ina of course says you can use parsley) these are a warm, spicy, satisfying meal!
Lemon Bars
The Barefoot Contessa Cookbook, page 200 (Recipe)
MADE: 6/20/2016
RATING: 5/5
FOOD NETWORK RATING: 4.4
Ina loves her lemons! I’d only made lemon bars out of a box prior to this project. And while I still enjoy those, this is the only way I make them at home anymore. The shortbread crust topped with the sweet/tart lemon curd is one of my favorite summer desserts.
Country French Omelet
Back to Basics, page 227 (Recipe)
MADE: 8/21/2016
RATING: 5/5
FOOD NETWORK RATING: 4.9
I love a meal in a pan! Packed with bacon and potatoes and topped with chives this is a breakfast I could eat every morning.
Check out all my other lists here.
The sausage fennel rigatoni is my Xmas Eve go-to! And, her potato fennel gratin and blue cheese soufflé is my Xmas Day go-to to serve with my prime rib (not ina’s). Thank you for the list and inspiration!
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