It wasn’t a special occasion. Just a Tuesday when I didn’t want to turn on the oven. I pulled out chicken breasts, flipped through a …
Ina Garten Pastitsio
This one took me by surprise. I thought pastitsio would be heavy, fussy, and overly rich—but Ina’s version is layered and balanced, with just enough …
Ina Garten Ginger Snap Cookies
Ina Garten Ginger Snap Cookies are made with vegetable shortening, granulated sugar, table salt, baking soda, a large egg, molasses, King Arthur Unbleached All-Purpose Flour, …
Ina Garten Quiche Lorraine
There’s something quietly impressive about a quiche that holds its shape and still tastes rich and custardy. I didn’t always get that balance right. Mine …
Ina Garten Apple Clafoutis
It started with a craving for something warm, custardy, and not too fussy. I had apples on the counter and not much time—but I remembered …
Ina Garten Gingerbread Cake
The first bite reminded me of a gingerbread I had years ago at a little café in Edinburgh—moist, deeply spiced, and unexpectedly bright with citrus. …
Ina Garten Chinese Chicken Salad
Ina Garten Chinese Chicken Salad is made with chicken, asparagus, red bell peppers, green onions, and lots of tasty dressing ingredients like sesame oil and …
Ina Garten Plum Crisp
For years, I skipped over plums at the market. Too sour. Too soft. Never the fruit I reached for when I was baking. That changed …
Ina Garten Cherry Clafoutis
Cherry clafoutis wasn’t something I grew up with—it always seemed like the kind of dessert that belonged in a French grandmother’s kitchen, not mine. The …
Ina Garten Chocolate Chunk Blondies
Blondies used to frustrate me. Too cakey. Too dry. Or worse, bland. I always wondered how something so close to a cookie could go so …