Autumn Sangria
Cook Like A Pro, page 24 (Recipe)
I’m not a huge fan of sangria, but this one was delicious! It might be that cinnamon sugar.
Mache with Warm Brie & Apples
Back to Basics, page 98 (Recipe)
I wasn’t super excited to try this one, but it was an early lesson that good ingredients prepared simply are often the best!
French Bistro Salad
Go-To Dinners, page 102 (Recipe not online)
Shredded apples, endive, and radicchio with carmelized pecans and Roquefort – say no more!
Cape Cod Chopped Salad
Back to Basics, page 78 (Recipe)
This arugula-based salad is dressed with an orange/mustard/maple vinegarette and topped with bacon, apples, blue cheese, toasted walnuts, and dried cranberries. Years after first making it, it’s still a go-to.
Herbed Pork Tenderloins with Apple Chutney
Make It Ahead, page 109 (Recipe)
If the pork tenderloin wrapped in prosciutto wasn’t delicious enough, Ina pairs it with an apple chutney which brings a nice sweet/spicy to balance the meaty/salty pork.
Apple Pie Bars
Cooking for Jeffrey, page 214 (Recipe)
I was shocked with the amount of butter in these, but it makes for one fabulous dish. I’ll take these over apple pie any day!
Applesauce Cake with Bourbon Raisins
Modern Comfort Food, page 98 (Recipe)
Even underbaked, this one was fabulous! The bourbon cream cheese frosting really makes it!
Raspberry Roasted Applesauce
Cooking for Jeffrey, page 220 (Recipe)
I like applesauce, but can’t say I love it. But Ina turns up the volume with raspberries and a scoop of vanilla ice cream for a tasty autumn dessert.
Rum Raisin Apple Strudel
Cook Like A Pro, page 197 (Recipe not online)
Sure working with phyllo can be a pain, but the results are always worth it!
Pear, Apple & Cranberry Crisp
Barefoot Contessa at Home, page 200 (Recipe)
Crisps are really about the topping, aren’t they? Well, Ina’s fruit filling in this version gives it a run for its money. Love the addition of cranberries.
French Apple Tart
Back to Basics, page 191 (Recipe)
One of the first Ina dishes I made is still a favorite. I always think I’m burning down the house when making it as the sugar and juice burn on the pan, but the black caramelized edges are the best part.
For other “Best of Ina” lists, click here.
