Updated October 2026
Back to Basics was the first Ina cookbook I ever bought, so it will always have a special place in my heart. More than that, it’s the book that taught me how to cook. So many things that feel second nature to me now, or would seem obvious to a more experienced cook, I learned directly from this book. That’s why it’s still one of the first Ina books I recommend to anyone just getting started in the kitchen and looking to build confidence quickly.
I decided to buy Back to Basics after making her Baked Shrimp Scampi and Roasted Potato Leek Soup, both of which were phenomenal. Thankfully, the rest of the book did not disappoint.
This is Ina doing exactly what she does best: familiar food made a little more special, without making the cook lose their mind. There are salads with the volume turned all the way up, like Warm Goat Cheese in Phyllo and Mâche with Warm Brie and Apples; the only turkey I want to make for Thanksgiving, Roasted Turkey Roulade; and the phenomenal Niman Ranch Burgers, which taught me that English muffins may actually be the perfect vehicle for a beef patty.
There are also recipes that look far more complicated than they are, like Pumpkin Roulade and easy Tri-Berry Oven Pancakes, both of which come together with shocking ease and make you look like you know exactly what you’re doing. And then there are the simple, quietly perfect recipes, like her Country French Omelet and French Apple Tart, that are delicious enough to become part of your regular rotation.
The book is peppered with tips and tricks I use all the time such as garnishing the dish with what’s in it, adding a splash of lemon before serving to brighten the dish, roasting tomatoes to deepen and concentrate their flavors, roasting rather than poaching shrimp, and making batch cocktails for a party. And section headers for setting a table, menu planning, flower arranging, flavor-boosting, no-cook dessert, and a FAQ section are a great primer to get you started!
She distills her cooking ethos simply: “I don’t see any reason why we can’t buy perfectly good ingredients in a grocery store, cook them simply, and serve an absolutely delicious meal that will delight everyone at the table”
Back to basics doesn’t mean boring; it’s cooking simply to bring out the best flavors!
My Top 10 Favorite Recipes from
Back to Basics
Mâche with Warm Brie & Apples, page 98 (Recipe)
I could eat this salad for breakfast, lunch, and dinner. Tender mâche, crisp apples, and warm, melty Brie hit every sweet, tangy, and creamy note.
Niman Ranch Burgers, 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.
Roasted Potato Leek Soup, 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.
Roasted Turkey Roulade, 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.
Pumpkin Roulade with Ginger Buttercream, page 212 (Recipe)
This looks like a pastry-school project but comes together with shocking ease. The warmly spiced pumpkin cake and mascarpone-ginger filling make it one of my all-time favorite fall desserts.
French Chocolate Bark, page 200 (Recipe)
Ina introduced me to chocolate bark, and this simple, elegant version is where it all started. It’s ridiculously easy, endlessly customizable, and perfect for holiday gifting.
Warm Goat Cheese in Phyllo, page 86 (Recipe)
Thank God Ina approves of store-bought phyllo because I have neither the patience nor counter space to make it. Wrapped around warm, creamy goat cheese, it turns a simple salad into something special.
Chive Risotto Cakes, page 174 (Recipe)
Golden and crunchy outside and gooey with fontina inside, these make-ahead risotto cakes are the kind of appetizer you keep “taste-testing” until half the batch disappears.
Baked Shrimp Scampi, 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.
Roasted Tomato Caprese Salad, page 90 (Recipe)
Roasting concentrates the tomatoes’ flavor and makes this Caprese worth preparing even when tomatoes aren’t at their summer peak. Add creamy mozzarella and basil, and you have a classic with the volume turned up.
HONORABLE MENTIONS
Mustard-Roasted Fish, page 136 (Recipe)
Mine may have looked like a glob, but it tasted like heaven. The creamy crème fraîche and Dijon topping turns a simple piece of fish into a fast, full-flavored dinner.
Country French Omelet, page 227 (Recipe)
I love a complete meal in one pan, and this one delivers with crispy bacon, tender potatoes, eggs, and plenty of chives. It’s a breakfast I could happily eat for dinner, too.
French Apple Tart, page 191 (Recipe)
Proof that simple can still be showstopping: flaky pastry topped with neat rows of caramelized apples. It looks bakery-worthy but is easy enough to become part of your regular rotation.
Tri-Berry Oven Pancakes, page 237 (Recipe)
I’m not sure what magic makes these puff so dramatically in the oven, but they look far harder than they are. Filled with berries and finished with powdered sugar, they’re an easy brunch showstopper.
More Best of Ina here – including my top ten picks from each cookbook!
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