Ina Garten gives her beloved Charlie Bird’s Farro Salad a fall update in Simply Ina, adding roasted butternut squash and extra lemon vinaigrette. With apple cider-cooked farro, pistachios, Parmesan, and peppery arugula, this hearty autumn salad is a colorful, flavorful addition to your Thanksgiving table or any fall gathering.
This Maple-Miso Roasted Vegetables with Farro recipe combines nutty, chewy farro with crispy Brussels sprouts, sweet potatoes, and red onion. Tossed with a savory-sweet maple-miso glaze, bright maple-Dijon vinaigrette, Parmesan, and toasted pecans, it’s a hearty, make-ahead vegetarian Thanksgiving side dish that can easily double as the main course.
Ina Garten gives her classic blueberry muffins an update in Simply Ina, and I think these are even better than the originals! Her Lemon Blueberry Muffins are packed with bright lemon flavor, juicy blueberries that actually stay put, and a crunchy turbinado sugar topping.
Ayesha Nurdjaja’s Persimmon & Shaved Fennel Salad combines sweet Fuyu persimmons, crisp fennel, red onion, creamy feta, and toasted walnuts. Tossed in a bright lemon, serrano, and tarragon dressing, this refreshing fall salad balances sweetness, acidity, and crunch. It’s a colorful, unexpected way to celebrate seasonal autumn produce.
Ina Garten’s Roasted Halibut with Potato Chip Crust from Simply Ina is an easy, delicious weeknight dinner. Tender halibut gets coated in a flavorful Dijon-dill mayonnaise and topped with crunchy potato chips and panko breadcrumbs. Ready in about 30 minutes, this crispy fish recipe is an instant favorite for seafood lovers.
Inspired by Ina Garten’s roasted grapes, this salad pairs jammy, caramelized grapes with spiced cauliflower, peppery arugula, creamy goat cheese, and crunchy nuts. A honey-Dijon vinaigrette ties it all together for a sweet, tangy, and savory dish that’s perfect for fall dinners, holiday tables, or weekday meal prep.
Ina Garten’s Whipped Ricotta with Fig Jam & Grilled Bread is simplicity at its best! Creamy ricotta is whipped with olive oil and a pinch of red pepper flakes until light and silky, then topped with sweet fig jam and fresh figs. It’s an easy, impressive appetizer with minimal effort.
Ayesha Nurdjaja’s Spicy and Tart Chicken Wings are everything I love about her cooking: big flavors, a little heat, and something unexpected. From her debut cookbook, Mediterranean All the Way, these wings are coated in a sticky pomegranate molasses glaze. No grill? My oven-baked version works beautifully, too!