Craving campfire nostalgia without leaving the kitchen? This Pie-Iron Pizza recipe brings the classic camping treat -marinara, mozzarella, and pepperoni grilled between buttered bread – straight to your stovetop. Made with a compact stovetop pie iron, it’s the easiest way to recreate that golden, melty, crispy campfire favorite anytime you’ve got a gas stove handy.
Ina Garten’s Chicken Piccata transforms boneless chicken breasts into golden, breadcrumb-crusted cutlets finished with a quick lemon, white wine, and butter sauce. Unlike traditional piccata, the breaded coating adds irresistible crunch. Easy enough for weeknights, impressive enough for guests – and ready in 30 minutes
Aragosta’s new cookbook, A Kitchen on Goose Cove by Devin Finigan, brings Deer Isle’s celebrated seasonal cooking into your home kitchen. From lobster toast and crab dumplings in tidal broth to scallop ceviche with pickled blueberries, these recipes capture Maine summer flavor at its most inventive … and most craveable.
Meredith Hayden’s hearty farro broccoli salad is inspired by the beloved Charlie Bird farro salad, with apple cider-simmered farro, roasted broccoli, cherry tomatoes, arugula, pistachios, Parmesan, lemon juice, olive oil, and basil. It’s bright, filling, endlessly adaptable, and perfect for meal prep, lunch, or a satisfying side dish.
This rhubarb galette skips standard pie dough in favor of a rough puff pastry made with grated butter — the flakiest upgrade you didn’t know you needed. Macerated rhubarb meets lemon, orange zest, and fresh ginger in a simple, stunning spring dessert from Devin Finigan’s A Kitchen on Goose Cove.
Ina Garten’s Guacamole Salad is a bright, no-cook summer side made with tomatoes, yellow bell pepper, black beans, red onion, jalapeño, lime, and big chunks of avocado. It has all the best parts of guacamole, but with crisp vegetables and beans that make it feel fresh and substantial.
Ina has some mouth-watering steak options across her 13 books from her spicy/sweet rub for her New York strip steak and simple classics like Filet of Beef au Poivre to butters, sauces, and toppings that’ll turn up the volume on any steak!
Rick Martínez’s esquites from Mi Cocina turns fresh summer corn into a creamy, spicy Mexican street corn salad with poblano, onion, garlic, chiles de árbol, crema, cotija, lime, and cilantro. I used Rick’s parsley and oregano substitute for epazote, making it an easy, seasonal side dish for corn lovers everywhere.
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.