Ina Garten’s Caesar Salad with Pancetta is a classic done right. Crispy pancetta, jammy roasted tomatoes, crisp romaine, and shaved parmesan are tossed with a garlicky, lemony dressing enriched with anchovy for depth. It’s simple, balanced, and proof that great ingredients make all the difference.
This rich, two-day Coq au Vin layers deep flavor through red wine, bacon, and slow braising. Inspired by Ina Garten and Chaval in Portland, Maine, it yields tender chicken and a silky, spoon-coating sauce. A cozy, classic French dish that proves patience pays off, especially on cold winter nights.
Lidey Heuck’s Warm Herbed Farro is a cozy, grown-up twist on classic rice pilaf. Nutty farro simmers with butter-softened onion, thyme, and broth until tender and chewy, then gets a fresh finish with parsley and scallions. Easy, versatile, and perfect alongside any protein.
This Easter-ready Carrot Cake Trifle layers cinnamon-spiced cake, roasted pecans, and a cloud of cream cheese whipped cream. What started as a save-the-day dessert has become a showstopping staple. With carrots, pineapple, and plenty of nostalgia, it’s rich, light, and guaranteed to be the star of your spring table.
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.
Welcome! After spending 7 years teaching myself to cook by working through all 1,300+ of Ina Garten's recipes - Julie & Julia style - you've found the place where I share my latest kitchen adventures.