This Ina Garten salmon salad is a smart, flavorful way to use leftover salmon. Flaked chilled salmon gets tossed with celery, red onion, dill, capers, olive oil, and a quick raspberry vinegar substitute made with red wine vinegar and jam. It’s easy, make-ahead friendly, and perfect for lunch.
A guide to the best restaurants in Portland, Maine, including special-occasion dinners, lobster rolls, seafood, pizza, bakeries, cocktails, food shops, and casual neighborhood favorites. This list highlights pots in Portland and nearby Greater Portland, with favorite dishes, reservation tips, and practical notes for planning where to eat.
This was inspired by the dessert we enjoyed at Verjus is Paris the night we ran into Ina and Jeffrey but we’ve turned the volume up for this not-too-sweet layered showstopper.
These raw scallop tostadas are a bright summer seafood appetizer with freshly fried tortillas, thinly sliced sea scallops, and a punchy apple, lime, mirin, and yuzu kosho sauce. Finished with herbs, olive oil, and flaky salt, they’re crisp, tart, spicy, and ideal for starting a warm-weather meal beautifully.
This rhubarb ladyfinger cake is a nostalgic Charlotte Russe-style dessert layered with soft ladyfingers, whipped rhubarb cream, strawberry gelatin, glossy rhubarb glaze, and fresh strawberries. It is an easy make-ahead spring dessert with retro charm, tart-sweet flavor, and enough drama to feel party-worthy without complicated pastry work beautifully at home.
Ina Garten’s chilled cucumber soup with shrimp is a cool, creamy no-cook summer recipe made with Greek yogurt, cucumbers, dill, lemon, and cooked shrimp. Tangy, herby, and refreshing, it’s an easy make-ahead meal for hot days when turning on the oven feels completely unreasonable.
These easy pigs in a blanket use store-bought biscuit dough, 1-inch hot dog pieces, everything bagel seasoning, and extra toasted sesame seeds for a golden, puffy party snack. Served with a tangy Dijon, grainy mustard, and horseradish dipping sauce, they’re perfect for leftover hot dogs, game day, or holiday weekends.
These balsamic-glazed oven-baked ribs are a grill-free summer dinner with tender foil-baked meat and a glossy sweet-tangy barbecue sauce. Paired with Edy Massih’s garlicky mashed potato salad, made with roasted garlic, Greek yogurt, lemon, preserved lemon, and herbs, it’s a bright, make-ahead-friendly menu for cookouts or weeknights.