This Parmesan-roasted broccoli is a reminder of why Ina Garten recipes endure. Broccoli roasts until tender with crisp edges, then gets tossed with lemon, pine nuts, Parmesan, and basil. It’s simple, balanced, and quietly irresistible – the kind of vegetable dish you keep eating straight off the pan.
Ina Garten’s Parmesan Chive Smashed Potatoes are everything you want in a side dish. Red potatoes are boiled, smashed, and roasted until golden, then topped with melted Parmesan, fresh chives, and flaky sea salt. Simple to make, endlessly versatile, and always a crowd-pleaser.
My mom’s classic spaghetti pie gets an upgrade with a cacio e pepe-inspired pasta base, rich parmesan mornay sauce, and a robust arrabbiata sauce with Italian sausage. Topped with melty mozzarella and crispy buttered panko, this comfort food casserole delivers irresistible flavors and nostalgic satisfaction.
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.
Ina has 1,353 recipes, and if I had to choose only one to make for the rest of my life, it’d be Rigatoni with Sausage & Fennel – or as someone once called it: Adult Hamburger Helper. Don’t be put off by the idea of fennel; once cooked, its anise flavor is subtle and hardly noticeable. Instead, it adds a delightful depth to the dish without overwhelming the other flavors.
Ina’s Baked Farro and Butternut Squash was one of the very first Ina recipes I made (#22 to be exact) and a dish that’s made it to many “Best of Ina” lists. It’s such a simple recipe that’s hearty enough to be the dinner main but also works well as a side.
This dish is an ideal, flavor-packed dinner for busy weeknights. Just mix pesto with panko, an egg, red pepper flakes, ground chicken, and Parmesan, then bake!
Deb takes pity on our hectic weeknight schedules by cooking this farro with almost all the ingredients – water, onion, garlic, tomatoes, and red pepper flakes – for 30 minutes and viola!