I didn’t expect to love swordfish. It always felt… serious. Thick, meaty, sometimes dry. But then I tried Ina’s take—lemony, herb-flecked, finished with arugula and …
Ina Garten Blintz Casserole
This one came from a need: something warm, creamy, and just sweet enough to feel like brunch without tipping into dessert. The first time I …
Ina Garten Tomato Basil Soup
Ina Garten Tomato Basil Soup is made with ripe plum tomatoes, good olive oil, yellow onions, garlic, unsalted butter, crushed red pepper flakes, canned plum …
Ina Garten Snickerdoodles
Ina Garten Snickerdoodles are made with shortening, white sugar, eggs, all-purpose flour, baking soda, cream of tartar, salt, ground cinnamon, and more sugar for coating. …
Ina Garten Blue Cheese Crackers
These started as a happy experiment—I needed something to round out a cheese board and didn’t want to buy another box of “artisanal” crackers. I …
Ina Garten Chicken With Morels
I first made this on a rainy Saturday when I wanted something special—but not showy. The kind of dish that makes your kitchen smell like …
Ina Garten Tzimmes
I didn’t grow up with tzimmes, but the first time I made it, I understood the pull. It’s soft, fragrant, almost meditative—the kind of dish …
Ina Garten Snap Pea Salad
Ina Garten Snap Pea Salad is made with sugar snap peas, sesame seeds, coriander seeds, rice vinegar, neutral oil, honey, sesame oil, garlic, and toasted …
Ina Garten Blini
I made these for a weekend brunch once, thinking they’d be a bit fussy. But they turned out to be shockingly simple—and just the kind …
Ina Garten Pomegranate Cosmo
I made this the night before Thanksgiving—mostly out of curiosity, not conviction. But one sip in, I understood. It’s the kind of cocktail that feels …