Spring produce is finally here, and it’s time to swap root vegetables for something brighter. If you’ve picked up asparagus, rhubarb, arugula, or leeks at the farmers market, this guide rounds up the best Ina Garten recipes to help you turn those seasonal finds into simple, delicious meals.
This chile-crisp shrimp and green beans recipe delivers bold, layered flavor in 20 minutes. Instead of store-bought chili crisp, you build a quick infused oil with shallots, garlic, and cinnamon, then cook shrimp marinated in soy, cumin, and red pepper flakes. Peanuts add crunch. Serve over rice or in lettuce wraps.
Ina Garten’s sour cream coffee cake delivers everything a great brunch bake should: a light, moist crumb with subtle tang, a generous streusel layer on top and tucked inside, finished with a maple drizzle. Made with Cabot sour cream and butter, it’s the recipe worth saving.
Ina Garten’s Cape Cod Chopped Salad layers smoky bacon, crisp apple, dried cranberries, blue cheese, walnuts, and peppery arugula in a maple-cider vinaigrette. The half-pound of bacon transforms a simple side into a satisfying lunch salad. Balanced, bold, and ready in minutes – this is the chopped salad recipe to bookmark.
Smitten Kitchen’s Ziti Chickpeas with Sausage and Kale is a hearty one-pan pasta bake built for weeknights. Italian sausage, tomato, and chickpeas come together in a braiser, finished under the broiler with Parmesan and melted mozzarella for a satisfying, crowd-pleasing dinner with minimal cleanup.
Two standout recipes from Domenica Marchetti’s Italian Cookies: melt-in-your-mouth Occhi di Bue (jam-filled shortbread dusted with powdered sugar) and nutty, buttery Frollini al Farro made with whole farro flour. Straightforward techniques, pantry-friendly ingredients, and authentic Italian flavor – ideal for home bakers exploring traditional Italian cookie recipes.
These oven-baked pork and beef meatballs use a panade — stale bread soaked in milk — for an exceptionally tender, plush texture with no pan-frying required. Seasoned with fennel seed, chili flakes, and two cheeses, they’re finished in a garlic-and-basil-infused tomato sauce that delivers serious depth with minimal effort.
Seven years ago today, I ran into Ina Garten and Jeffrey at Verjus in Paris. To celebrate, I’m recreating a favorite dish: Brown Butter Asparagus with Toasted Almonds. This simple yet elegant spin on Asperges Amandine is full of rich, nutty flavors, perfect for spring and weeknight meals.