We’re one day away from the release of Be Ready When Luck Happens!!!!!! 🎉
To celebrate, I’m re-sharing my 50 favorite Ina Garten recipes! This isn’t a definitive list, as my favorites fluctuate based on cravings, mood, and season, so consider this a snapshot of my favorites today! 😉
You’ll see a lot of crossover with my regular rotation list, while that list contains all the recipes I make on a regular basis, this one features more recipes that are for special occasions and a little more work – for example, I love her Fried Chicken Sandwiches but that’s not a dish I’m making every week!
Enjoy and share your favorite Ina dishes in the comments!
JUMP TO: DRINKS – APPETIZERS – SALADS – SOUPS – SANDWICHES/BURGERS – MAINS – SIDES – DESSERTS – BREAKFAST
DRINKS
Jalapeño Margaritas | Make It Ahead, page 26 (Recipe)
This one ruined me for all other margaritas. They bring just enough heat to wake up the classic cocktail without overpowering it and Ina, of course, make sure there is plenty of tequila. This was my inspiration for my Spicy Cucumber Margaritas.
Pomegranate Gimlets | Modern Comfort Food, 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.
APPETIZERS
Cauliflower Toast | Cook Like A Pro, 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.
Butternut Squash & Ricotta Bruschettas | Cooking for Jeffrey, page 57 (Recipe)
Creamy ricotta, sweet roasted squash, maple-vinegar onions, and a little heat piled onto toast. Fall appetizer perfection and very much part of the regular rotation.
Ham & Leek Empanadas | Make It Head, page 70 (Recipe)
Buttery pastry, savory ham, and sweet leeks make these a guaranteed crowd-pleaser, especially with Aji Amarillo Sauce for dipping.
Tomato Crostini with Whipped Feta | Foolproof, 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.
Soppressata & Cheese in Puff Pastry | How Easy Is That, page 70 (Recipe)
Puff pastry filled with soppressata, Gruyère, and Dijon is exactly the kind of appetizer I want at a party: incredibly easy, ridiculously delicious, and impressive enough that everyone will assume you spent all day making it.
Herbed Ricotta Bruschettas | How Easy Is That, page 73 (Recipe)
This recipe taught me that store-bought ricotta is not fine. Homemade ricotta is shockingly easy, and spread over garlicky toasted sourdough with plenty of fresh herbs, it’s a million times better than anything from a tub.
SALADS
Charlie Bird’s Farro Salad | Cook Like A Pro, 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.
Pasta, Pesto, and Pea | Parties, page 101 (Recipe)
I liked but never loved most summer pasta salads until I met this one. Ina’s pesto has always been my go-to, and here she combines it with mayo for a bit of creaminess, then tosses in parmesan and pine nuts. What’s not to love?
Panzanella | Parties, page 102 (Recipe)
This was my introduction to panzanella, and honestly, my summers have never been the same. Crunchy cubes of toasted bread soaking up the juices from peak summer vegetables and a punchy vinaigrette. What’s not to love?
SOUP
Roasted Potato Leek Soup | Back to Basics, page 63 (Recipe)
One of the recipes that convinced me Ina could teach me to cook. Roasting the potatoes and leeks adds so much flavor, and the crispy shallots (extra crispy here) keep me coming back.
SANDWICHES/BURGERS
Fried Chicken Sandwiches | Cook Like A Pro, 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.
Niman Ranch Burgers | Back to Basics, page 120 (Recipe)
Two simple upgrades make these my go-to burgers: deeply caramelized onions with thyme and sherry vinegar, and toasted English muffins to catch every last bit of juice.
MAINS
Shrimp & Linguine Fra Diavolo | Modern Comfort Food, 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.
Chicken Thighs with Creamy Mustard Sauce | Cook Like A Pro, 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.
Rigatoni with Sausage & Fennel | Cooking For Jeffrey, page 114 (Recipe)
This is the recipe I most often cite as my all-time favorite Ina recipe, and for good reason: sweet sausage, fennel, wine, cream, and pasta somehow become so much more than the sum of their parts.
Lamb Stew with Spring Vegetables, page 99 | Cooking for Jeffrey, page 99 (Recipe)
A cozy, hearty lamb stew that feels bright thanks to all the spring vegetables. It’s the perfect comfort food, for late winter/early spring when there is still a chill in the air.
Rosemary Rack of Lamb with Easy Tzatziki | Make It Ahead, page 120 (Recipe)
A show-stopping centerpiece that could not be easier to make!
Osso Buco | Foolproof, 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.
Roasted Sausages & Grapes | Foolproof, 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.
Jeffrey’s Roast Chicken | How Easy Is That, page 122 (Recipe)
There’s a reason Ina’s “Engagement Chicken” became famous: crisp golden skin, juicy meat, and a phenomenal onion and lemon pan sauce. It’s proof that a few good ingredients and proper technique can produce a nearly perfect dinner.
Roasted Turkey Roulade | Back to Basics, page 109 (Recipe)
As a lifelong dark-meat person, I never thought turkey breast could be this moist and flavorful. Rolled around cranberry, sausage, and fig stuffing, it’s become my most-made turkey recipe.
Baked Shrimp Scampi | Back to Basics, page 128 (Recipe)
The first Ina recipe I ever made and the one that started this whole project. Buttery shrimp topped with garlicky rosemary breadcrumbs tastes impressive for how easy it is.
Lasagna with Turkey Sausage | Family Style, page 100 (Recipe)
A classic for a reason: hearty, make-ahead, and mouthwatering. While the turkey sausage lightens it up a bit, Ina still goes all in on the dairy, and the goat cheese is the real surprise. It adds just the right amount of tang.
Sunday Rib Roast | Family Style, page 76 (Recipe)
Yes, this is an expensive special-occasion dish, but it is worth every penny. A crisp, highly seasoned exterior, a medium-rare center, and a mustard-horseradish sauce that brings the perfect creamy, tangy balance.
Filet of Beef with Gorgonzola Sauce | Parties, page 82 (Recipe)
I am a sucker for a good sauce, and this gorgonzola sauce is downright decadent. Spoon it over thick slices of medium-rare beef tenderloin and watch a great steak become an unforgettable one.
Chicken with Morels | Barefoot in Paris, page 116 (Recipe)
While morel mushrooms can be quite expensive, they are absolute worth grabbing to make this easy but elevated dish. The Madeira cream sauce is the perfect finish!
Filet of Beef Bourguignon | Barefoot Contessa Cookbook, page 123 (Recipe)
Ina has two takes on this classic French dish in her repertoire, and both are delicious, but this one is the clear winner. Using filet mignon instead of chuck takes this humble, slow-simmered dish to the next level.
SIDES
Baked Farro & Butternut Squash | Make It Ahead, page 173 (Recipe)
Cozy, hearty, and full of fall flavor, this is one of those rare vegetarian dishes that actually feels like a meal and not a side dish pretending.
Truffled Mashed Potatoes | Foolproof, 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.
Rosemary Polenta | Family Style, page 134 (Recipe)
Ina really turns up the volume by slicing into triangles and frying them in butter. NOMMMMM
Spinach Gratin | Parties, page 184 (Recipe)
This one has become a Thanksgiving staple! It’s pure comfort and rich, creamy and cheesy enough to turn anyone into a spinach lover.
Cauliflower Gratin | Barefoot in Paris, page 156 (Recipe)
Ina slowly restored my faith in cauliflower, and this creamy, cheesy gratin was a big reason why. Gruyère, Parmesan, and breadcrumbs can make even cauliflower haters reconsider.
Potato-Fennel Gratin | Barefoot Contessa Cookbook, page 156 (Recipe)
This is Ina comfort food at its best: thinly sliced potatoes baked with sautéed fennel, onion, cream, and plenty of Gruyère until tender, golden, and bubbling. It’s the kind of dream side dish that steals the show at any dinner.
DESSERTS
Banana Rum Trifle | Modern Comfort Food, 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.
Milk Chocolate Oreo Ice Cream | Modern Comfort Food, 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.
Cinnamon Baked Doughnuts | Foolproof, 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.
Mocha Chocolate Icebox Cake | How Easy Is That, page 206 (Recipe)
Layers of Tate’s chocolate chip cookies and mocha mascarpone cream soften into one of my all-time favorite Ina desserts. It requires no baking, could not be easier, and I’ve yet to meet anyone who doesn’t love it.
Coconut Cake | Barefoot Contessa at Home, page 177 (Recipe)
The full-size version of Ina’s classic coconut cupcakes is just as delicious and so easy to make.
Pumpkin Mousse Parfait | Barefoot Contessa at Home, page 180 (Recipe)
Layers of airy pumpkin mousse, whipped cream, and crunchy ginger cookies make this an ideal fall dessert. It looks impressive, tastes like a lighter pumpkin pie, and is easy to assemble ahead.
Flag Cake | Family Style, page 156 (Recipe)
I’d be remiss if I didn’t include Ina’s iconic American flag cake. While this could easily lean style over substance, that wouldn’t be very Ina, would it? It’s just as tasty as it is beautiful.
Caramel Chocolate Nut Ice Cream | Parties, page 162 (Recipe not online)
This is one of my all-time favorite Ina ice creams: rich caramel, chocolate chunks, crunchy nuts, and absolutely worth pulling out the ice cream maker.
Lemon Bars | Parties, page 200 (Recipe)
The recipe that convinced me that store-bought is NOT fine when it comes to lemon bars. These are the perfect balance of tart and sweet, with a buttery shortbread crust holding up that thick, tangy filling. One bite and you’ll understand why they’re a Barefoot Contessa classic.
Coeur a la Creme with Raspberries | Barefoot in Paris, page 189 (Recipe)
Eat your heart out! This light, airy cloud of sweetened cream cheese and heavy cream, served with fresh raspberry sauce is the perfect Valentine’s Day treat.
Île Flottante | Barefoot in Paris, page 180 (Recipe)
The dessert I avoided for years because it looked intimidating, only to find out it was much more doable than expected. Meringue islands, crème anglaise, caramel, and almond praline make this a dreamy mix of textures.
Lemon Meringue Tart | Barefoot in Paris, page (Recipe)
A heavenly lemon tart topped with dramatic dollops of meringue. It’s bright, sweet, and celebratory enough that I made it for Store Bought Is Fine’s second anniversary.
Fresh Berry & Mascarpone Tart | Go-To Dinners, page 229 (Recipe not online)
A golden pressed-in shortbread crust, luscious mascarpone cream, and a pile of fresh berries make this one of the prettiest desserts in the book. My husband raves about it for days every time I make it, which is why it has already returned to our table again and again.
Profiteroles | Barefoot in Paris, page 219 (Recipe)
Choux pastry may sound scary, but even when I pulled mine too early and they deflated, I was able to recover them. Filled with ice cream or gelato and covered in warm chocolate sauce, this is a dessert worth the drama.
Pecan Squares | Barefoot Contessa Cookbook, page 188 (Recipe)
These are a DECADENT treat! But rich as they are, Ina’s Pecan Squares have become my go-to Thanksgiving dessert: buttery shortbread crust, gooey pecan topping, and always one of the first things to disappear.
Croissant Bread Pudding | Barefoot Contessa Cookbook, page 192 (Recipe)
Ina sees your bread pudding and says, “Hold my whiskey sour,” then casually whips up this insanely delicious version made with buttery croissants instead of regular bread. It’s rich, custardy, golden on top, and exactly the kind of over-the-top dessert Ina does best.
BREAKFAST
Short Rib Hash & Eggs | Cook Like a Pro, 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.
More Best of Ina here.
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