When the weather is too hot to cook, Ina Garten comes to the rescue. This collection of no-cook Barefoot Contessa recipes keeps your kitchen – from smoked salmon dishes to make-ahead salads and smart store-bought shortcuts, these dishes are summer lifesavers -no oven or stove required.
Try these Spicy Cucumber Margaritas with a Tajin/Sumac Rim! Inspired by Ina Garten’s spicy margarita, this version combines jalapeño-infused tequila, cucumber juice, lime, and honey. It’s a refreshing, spicy drink perfect for summer, with a salty, citrusy kick from the rim.
Ina Garten’s Watermelon & Arugula Salad upgrades the classic watermelon and feta combination with peppery arugula, fresh lemon juice, and shaved Parmesan. Sweet, salty, bright, and refreshing, this easy summer salad is perfect alongside grilled chicken, steak, seafood, or burgers, with a feta version available for traditionalists.
Whether you’re looking for a dish to take advantage of the bounty of local summer fruits and vegetables, something that’s easily transportable for a potluck cookout, or just pining to fire up the grill, I’ve got you covered!
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
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!
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.