When it comes to home cooking, the name Ina Garten will most likely come to mind immediately. The “Barefoot Contessa” has a magical cooking secret. These impressive dishes are easy for even the average home cook to pull off. Her recipes work every time.
We’ve all been there. Browsing through recipes can sometimes feel inspiring, but it can quickly become overwhelming. This often happens with complex instructions or strange ingredients. What sets Ina Garten apart is her ability to make things simple. She does it in a way that makes it simple yet delicious. She focuses on quality ingredients. She provides clear and easy-to-understand steps.
Her cooking philosophy is accessible to everyone. She has shared many tantalizing dishes over the years. We decided to delve deeper into her culinary world and we wanted to see her cooking techniques in a real kitchen.
Breakfast is important on a good day. Ina Garten’s Country French Omelette delivers on that promise. Best of all, it’s baked in the oven. Unlike a stovetop omelet that requires your full attention, Ina’s version is done in the oven so you can enjoy your coffee in peace. It feels special, but is easy to make at home.
It starts with the crispy bacon, followed by the golden potatoes. They’re cooked right in the bacon fat. As Ina jokes, “How bad can this dish really be?” These delicious ingredients are suspended in a creamy egg wash. It’s seasoned to perfection with salt and pepper, and finished with a sprinkle of fresh chives. Ina mentions the importance of chives. “A few tablespoons of fresh chives add a nice oniony flavor,” she says. It adds a bright layer to the dish, balancing the rich bacon and potato flavors.
One of the great things about this dish is that it’s easy to share. It’s a double omelette, so you don’t have to make two omelettes. I hate making two omelettes,” Ina said. A lot of people feel that way. This dish is a quick brunch solution. No need to juggle multiple pans or portion out individual dishes. You just pour the egg mixture into a buttered pan. Add the cooked bacon and potatoes back in. Sprinkle the tops with chives. And pop everything in a hot oven. You can just make the bacon and potatoes a day ahead for busy days.
French Country Omelette
Equipment
- 1 Non-stick Frying Pan Approximately 8-10 inches
- 1 Whisk or fork
- 1 Small Saucepan For cooking the potato
- 1 Small Knife For prepping potato and chives
- 1 Cutting Board
Ingredients
Main
- 2 eggs
- 1 medium or 2 small, new potato, scrubbed
- 1 – 2 tbsps herbed soft cheese such as le roulé or boursin
- 1 tbsp water
- Pinch of fines herbes
- Salt/pepper to taste
- A few chives to garnish optional
Instructions
- Scrub the new potato and cook it whole in a small saucepan of boiling salted water until tender, approximately 15-20 minutes.
- Drain the potato, let it cool slightly, then slice or dice it.
- In a bowl, whisk together the eggs, water, a pinch of fines herbes, salt, and pepper until just combined; do not overbeat.
- Heat a small amount of butter or oil in an 8-10 inch non-stick frying pan over medium-low heat until shimmering.
- Pour the egg mixture into the hot pan, tilting to coat the bottom evenly.
- Cook for 1-2 minutes, letting the edges set; then, using a spatula, gently push the cooked edges towards the center while tilting the pan to allow uncooked egg to flow underneath.
- Continue cooking, gently pushing and tilting, until the top is mostly set but still slightly moist.
- Spoon the herbed soft cheese and cooked potato slices or dice onto one half of the omelette.
- Allow to cook for another 30-60 seconds until the cheese begins to melt and the egg is just set.
- Carefully fold the other half of the omelette over the filling and slide onto a plate; garnish with fresh chives if desired.
Notes
If there’s one thing Ina Garten is good at, it’s making simple side dishes look amazing. And when it comes to potatoes, she’s the best. Her Garlic Roasted Potatoes are a global hit and one of her most popular dishes to date. The dish has 892 five-star reviews. It’s a recipe that showcases simple cooking techniques and it always works well in the home kitchen.
At first glance, the ingredient list looks ordinary. It consists of ingredients you already have in your kitchen. Potatoes, olive oil, minced garlic, salt and pepper. The cutting and roasting steps also seem routine. But the beauty of this dish lies in the simplicity and details that make a big difference in the taste of home. Ina doesn’t ask for too many spices, but lets the ingredients shine. The addition of garlic, salt and pepper brings out the natural flavor of the potatoes.
There is a secret to this side dish. Someone has tried it and shared the recipe. It lies in three key tips. First, Ina recommends that you use “good” olive oil. This little detail is very important. Olive oil tastes different, and personal preference is part of the equation. But for a simple recipe like this, olive oil is key.
Second, it’s crucial to angle the potatoes when they’re roasting. This helps get the perfect texture. Soft on the inside and crispy on the outside is ideal. Ina recommends turning the potatoes twice. Place them cut side down in the pan first. Laying them out flat helps maximize contact. The hot pan makes the potatoes crispier. If the potatoes have multiple cut sides, that’s fine. Just make sure one of them touches the hot pan first, okay? Finally, you really need patience. Don’t take them out too quickly after you flip them. Make sure you wait an hour. This allows the potatoes to roast to perfection. From tender to golden brown. These tips are simple and practical. They’re classic Ina Garten tips.
Oven-Roasted Root Vegetables
Equipment
- 2 Large Baking Sheets Heavy-duty preferred for better heat distribution.
- 1 Large Mixing Bowl For tossing vegetables with oil and seasoning.
- 1 Sharp Chef's Knife Essential for safely cutting dense root vegetables into uniform pieces.
- 1 Cutting Board Stable surface for vegetable preparation.
Ingredients
Main
- 1 large butternut squash (1 1/2 to 2 pounds) halved, seeded and peeled
- 3 large Yukon gold potatoes 1 1/2 pounds, scrubbed
- 1 bunch medium beets (about 1 1/2 pounds), scrubbed and tops trimmed
- 1 medium red onion
- 2 large parsnips about 8 ounces
- 1 head garlic cloves separated, and peeled (about 16)
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
Instructions
- Place 2 baking sheets in the oven and preheat to 425 degrees F.
- Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
- Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
Notes
Craving a rich bolognese? But don’t have time to cook all day to get the sauce on? Ina Garten’s custom Weeknight Bolognese recipe has all the comfort flavors you want, but faster and can be made on a weeknight. This recipe fits the pace of busy families and provides a satisfying meal quickly without having to cook for hours on the stove.
This recipe is special in its own right. It takes a classic Italian dish that usually requires a long, slow cook. It’s adapted to be quicker. The recipe instructions say you don’t have to simmer all day to get the flavor you want. This is great for those who love the taste of slow cooker but need it on the table faster.
Weeknight Bolognese
Equipment
- 1 Large Skillet (12-inch recommended)
- 1 Wooden Spoon
- 1 Large Pot
- 1 Colander
- 1 Large Serving Bowl
Ingredients
Main
- 2 tablespoons good olive oil plus extra to cook the pasta
- 1 pound lean ground sirloin
- 4 teaspoons minced garlic 4 cloves
- 1 tablespoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 1/4 cups dry red wine divided
- 1 28-ounce can crushed tomatoes, preferably San Marzano
- 2 tablespoons tomato paste
- Kosher salt and freshly ground black pepper
- 3/4 pound dried pasta such as orecchiette or small shells
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped fresh basil leaves lightly packed
- 1/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese plus extra for serving
Instructions
- Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
- Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
- While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.
Notes
One-pot dishes are a real treat. They’re a must-have in any home kitchen these days. Ina Garten’s Chicken in a Pot with Orzo is a great example. The one-pot flavor is so palpable and it concentrates so many flavors together. This is a real bonus for busy home cooks. Ina’s version uses simple chicken and pasta.
What makes this chicken pot special is the careful use of vegetables and herbs. Ina Garten adds fennel, leeks, and celery to create a delicious base for the dish. The addition of fresh herbs adds a pop of color and depth. A pinch of saffron adds an elegant touch and gives the pasta a beautiful golden hue. This dish is a perfect example of Ina’s skill, as just a few ingredients really elevate the dish.
Recipe details: Chicken In A Pot With Orzo
Level: Unknown Servings: 4
Total weight: 3734.7 g Calories: 3979.4 kcal
Energy: 3979.4 kcal Protein: 262.3 g
Carbs: 189.5 g Fat: 240.0 g
Dish Tags: italian, main course, lunch/dinner, High-Fiber, Low-Carb, Dairy-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Sulfites
Ingredients:
Good olive oil
1 (3 1/2 to 4-pound) whole chicken
2 cups carrots, scrubbed, 3/4-inch diced (10 ounces)
2 cups (3/4-inch) diced celery (4 ribs)
2 cups chopped leeks, white and light green parts (3 leeks) (see Cook’s Note)
2 cups chopped fennel, tops and core removed
2 teaspoons minced garlic (2 cloves)
4 cups simmering chicken stock, preferably homemade
1/2 teaspoon saffron threads
6 sprigs fresh thyme
8 sprigs fresh parsley, plus extra for serving
10 sprigs fresh dill, plus extra for serving
Kosher salt and freshly ground black pepper
3/4 cup orzo
Cooking steps:
1. Prep and dice carrots, celery, leeks, and fennel; mince garlic. Thoroughly wash leeks.
2. Pat chicken dry and season generously with salt and pepper.
3. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken well on all sides. Remove chicken.
4. Add diced carrots, celery, leeks, fennel, and minced garlic to the pot. Sauté until softened, about 8-10 minutes.
5. Return the browned chicken to the pot.
6. Add simmering chicken stock, saffron threads, and herb sprigs (thyme, parsley, dill). Ensure liquid covers most of the chicken and vegetables.
7. Bring to a simmer, then cover and cook over low heat for 45-60 minutes, or until the chicken is cooked through (internal temp 165°F).
8. Remove chicken from the pot. Remove and discard herb sprigs.
9. Increase heat to bring the broth back to a gentle simmer. Stir in the orzo and cook for 8-10 minutes, or until al dente, stirring frequently to prevent sticking.
10. Carve the chicken and serve it alongside the orzo and vegetables, spooning the broth over everything. Garnish with fresh chopped parsley and dill.
Get the recipe: Chicken In A Pot With Orzo
Vegetarian main dishes don’t have to be boring. Ina Garten’s roasted vegetable lasagna is proof of that. It may not have meat in this dish, but it’s no less flavorful. It’s vegetarian-friendly without sacrificing the satisfying lasagna experience.
This lasagna is made with hearty eggplant and zucchini. The vegetables are roasted to perfection, but roasting them first helps to enhance their flavor and ensures they’re not overcooked after cooking. What really elevates the lasagna is the addition of garlic and herb goat cheese. This cheese has a smooth, sweet and sour taste. This is definitely Ina’s signature dish. Using familiar ingredients with a special twist is definitely memorable.
Cowboy Lasagna
Equipment
- 1 Large Heavy Skillet For cooking the meat sauce
- 1 Large Pot For boiling lasagna noodles
- 1 9x13 inch Baking Pan For layering and baking the lasagna
Ingredients
Main
- 2 tablespoons olive oil
- 1 pound lean ground beef chuck
- 1 pound sage-flavored sausage in bulk or removed from casing
- 1 pound sliced pepperoni
- One 16-ounce can diced fire-roasted tomatoes
- One 12-ounce can tomato paste
- 1 tablespoon dried oregano
- Pinch salt
- Pinch freshly ground black pepper
- 2 garlic cloves minced
- 1 medium onion finely chopped
- 16 ounces lasagna noodles
- 16 ounces ricotta cheese
- 16 ounces mozzarella cheese shredded
- 1 cup grated Parmesan
Instructions
- In a large, heavy skillet over medium heat, add the oil and lightly brown the ground beef and sausage. Be sure to keep the meat chunky, not finely separated, while cooking. Add the pepperoni, tomatoes, tomato paste, oregano, salt, pepper, garlic, onion and 2 cups water. Bring to a simmer and simmer, uncovered, for 30 minutes.
- Preheat the oven to 350 degrees F.
- Bring a pot of water to a boil. Cook the lasagna noodles according to the package directions and drain.
- In the bottom of a 9-by-13-by-2-inch baking pan, spread a layer of the prepared sauce. Top with a layer of the lasagna noodles and the ricotta, mozzarella and Parmesan cheeses. Repeat, ending with the sauce, noodles and cheeses.
- Bake until lightly browned and bubbling, about 40 minutes. Allow the dish to stand for 15 minutes before serving. Cut the lasagna into 3-inch squares and serve.
Notes
Who doesn’t love a dish that’s easy to make? And tastes just as delicious, and can be easily prepared in just one pot? This Iron Skillet Roast Chicken with Potatoes from Ina Garten is both of these, and the highlight of this dish is the marinating of the chicken. The chicken is first marinated in buttermilk. This method keeps the chicken tender and juicy, and it stays tender even after the cooking is done.
This dish is easy to follow and very efficient. The chicken is easily cooked right in the iron skillet, and the potatoes can also be cooked in the same pot. The potatoes will absorb the flavor of the chicken fat and become very delicious. It’s easy to cook in just one pot. This means less mess after dinner and easier cleanup. Any home cook will love this, especially on busy nights.
This dish is a one-pot entertaining dish, and there’s a reason this dish has become a classic. Ina has a tried-and-true method to ensure this dish is a success that you can trust to entertain guests. For example, marinating the chicken helps.
Skillet-Roasted Chicken & Potatoes
Equipment
- 1 12-inch cast iron skillet
- 1 1-gallon Sealable Plastic Bag For marinating
- 1 Small Bowl For glaze
- 1 Tongs For handling hot chicken and tossing potatoes
- 1 Instant-Read Thermometer To check chicken doneness
Ingredients
Main
- 4 large bone-in skin-on chicken thighs (2 1/2 to 3 pounds total)
- Kosher salt and freshly ground black pepper
- 2 1/2 cups buttermilk shaken
- Good olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon dry white wine such as Chablis
- 1 1/2 teaspoons fresh thyme leaves
- 1/8 teaspoon sweet Hungarian paprika
- 1 pound medium Yukon Gold potatoes unpeeled, sliced 1/4 inch thick
- 1 tablespoon minced garlic 3 cloves
- 2 tablespoons minced fresh parsley
- 1 tablespoon chopped fresh chives
Instructions
- At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
- Preheat the oven to 350 degrees F. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
- Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees F on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.
Notes
Related posts:
Ina Garten’s Baked Country French Omelette: Brunch Recipe
Ina Garten Dinner Recipes
Ina Garten’s Garlic Roasted Potatoes Are Really As Good As You’d Think They’d Be
