For our October Cookbook Club, we cooked from Dan Pelosi’s Let’s Party! – and his Caramelized Banana Pudding was a showstopper. Layers of broiled cinnamon-sugar bananas, Nilla wafers, and creamy instant pudding come together into pure nostalgia. It’s luscious, balanced, make-ahead perfection – and maybe even better than Magnolia Bakery’s.
Inspired by Radio Bakery in Greenpoint, Brooklyn, this recipe recreates their smoked salmon sandwich using homemade everything bagel focaccia. Adapting Claire Saffitz’s focaccia recipe, it’s topped with everything seasoning and filled with scallion cream cheese, smoked salmon, and pickled onions.
Ina Garten’s Tomato & Goat Cheese Tarts prove that store-bought puff pastry can taste like a masterpiece. Buttery and golden, each tart layers caramelized onions, creamy goat cheese, and juicy tomatoes, finished with basil and Parmesan. Simple and elegant.
Fall is here — and that means cider, flannel, and all things Ina. From Butternut Squash & Ricotta Bruschettas to Cider-Roasted Pork Tenderloin and Pumpkin Mousse Parfaits, these are my favorite Ina Garten recipes to make when the air turns crisp and the oven’s finally back in rotation.
Grandma’s Pumpkin Chiffon Bars combine layers of flavor and texture for an unforgettable dessert. A gingersnap crust is topped with cheesecake, spiced pumpkin, and cinnamon whipped cream, creating a light and airy treat. Earning my grandma’s mark of “excellent”
To celebrate 10 years of Store-Bought Is Fine, I tackled Joe Beef’s legendary Marjolaine — a French layered dessert of hazelnut meringue, chocolate ganache, and Nutella + vanilla buttercreams. It’s a dream of a dessert
Ina Garten’s Lentil Sausage Soup is the definition of cozy comfort food. Packed with veggies, smoky kielbasa, and tender lentils, it’s hearty, nourishing, and deeply flavorful. This updated version tweaks the cooking method for even better flavor!
This buttery vanilla pound cake is a masterclass in simplicity — tender, moist, and balanced with a subtle tang from sour cream. It’s easy to make, endlessly versatile, and the perfect base for layered desserts, rum-soaked treats, or simply sliced with berries and whipped cream.