Ina Garten’s Panko-Crusted Salmon is a low-effort, high-reward recipe perfect for a solo lunch. Salmon fillets are brushed with Dijon mustard and topped with a lemony panko-parsley crust, then seared in a cast iron skillet and finished in the oven until flaky and golden. Pair with roasted broccolini for a complete meal.
This Pork Green Chili comes straight from the kitchen of Portland’s Terlingua restaurant. Tender pork butt, roasted Anaheim and poblano peppers, sweet corn, and a masa slurry create a rich, hearty bowl. Finished with cotija and cilantro, it’s the perfect recipe for cold-weather cooking.
Eric Kim’s Kimchi Braised Short Rib Pasta is a rich, comforting mash-up of Korean flavors and Italian pasta. Short ribs slowly braise with kimchi, garlic, onions, and gochugaru until meltingly tender, creating a savory sauce that clings to pappardelle. Finished with parmesan and parsley, it’s a cozy, deeply flavorful dinner worth the wait.
These crispy Reuben quesadillas pack chopped corned beef, sauerkraut, Gruyère, and sharp cheddar into buttery toasted tortillas. Toasted caraway seeds bring classic rye flavor, while a punchy Russian dipping sauce with pickles, horseradish, mustard, and sauerkraut brine ties everything together.
This Chocolate Covered Raspberry Pie layers fresh raspberries, airy chocolate mousse, raspberry coulis, and stabilized whipped cream in a chocolate-brushed crust for extra protection. Made for Community Plate’s Pi(e) Day fundraiser — alongside a maple-honey pecan pie — and nearly impossible not to slice before donating.
To celebrate the anniversary of finishing all 1,300+ Ina Garten recipes, I made Matt Adlard’s Boston Cream Pie Donuts. Fluffy yeasted donuts are filled with brown sugar pastry cream and finished with dark chocolate glaze and flaky sea salt—an indulgent, bakery-style dessert that perfectly balances creamy, airy, and chocolatey.
When a warm late-winter weekend had me pretending summer had arrived, I made Ina Garten’s Middle Eastern Vegetable Salad. Chopped cucumbers, tomatoes, chickpeas, herbs, and feta are tossed in a bright lemon vinaigrette for an easy no-cook dinner. Even with less-than-perfect produce, it’s fresh, satisfying, and a great reminder of warmer days.
Wishbone Kitchen’s Boyfriend Roast Chicken delivers everything you want from a great roast: crisp skin, tender meat, and a bright pan sauce that pulls it all together. Served with crushed Yukon gold potatoes tossed in shallot-champagne vinegar sauce, it’s the kind of comforting, slightly fancy dinner that makes any night feel special.