This classic recipe features eggs baked in individual gratin dishes with bubbling cream and butter, fresh herbs, garlic, and Parmesan cheese. This elegant French-inspired dish from “Barefoot in Paris” transforms basic ingredients into a sophisticated breakfast, perfect for serving with crusty baguette slices.
ransform classic apple pie into convenient bars using Ina Garten’s brilliant recipe featuring a pressed shortbread crust instead of finicky pie dough. Topped with spiced apples and a walnut-cinnamon crumble, these bars offer all the comfort of traditional apple pie with less fuss and more buttery goodness.
Transform traditional nachos into an elegant appetizer with Ina Garten’s Fresh Crab Nachos recipe. Featuring a rich blend of crab, Cabot’s extra-sharp white cheddar and Pepper Jack cheese, plus a creamy trinity of mayonnaise, cream cheese, and sour cream. Topped with fresh vegetables and lime for the perfect finish.
Ina Garten’s Pumpkin Roulade with Ginger Buttercream is one of my all-time favorite fall dessert. The pumpkin sponge, flavored with warm spices, is rolled with a mascarpone and crystallized ginger filling for a sweet and tasty autumn treat.
To celebrate, I’m re-sharing my 50 favorite Ina Garten recipes! This isn’t a definitive list, as my favorites fluctuate based on cravings, mood, and season, so consider this a snapshot of my favorites today!
In the lead up to Ina’s memoir release, I thought it would be fun to revisit Ina’s 13 cookbooks and – as many of you have requested over the years – rank them! Remember, it’s all subjective and honestly, you can’t go wrong with any of Ina’s books you buy!
Ina Garten’s Fresh Berry & Mascarpone Tart from “Go-To Dinners” is an absolute crowd-pleaser. It features a pressed-in shortbread crust topped with a luscious mascarpone cream infused with Grand Marnier, Cognac, and vanilla. Fresh strawberries, raspberries, and blueberries crown this easy-to-make dessert
Spicy Arrabbiata sauce combined with tender shrimp cooked in onions, white wine, and garlic is tossed with al dente linguine and topped with a crunchy sautéed panko and parsley mixture, it’s a meal that always makes my mouth happy.