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Contents
- Shrimp Salad from Ina Garten
- Ina Garten’s Mashed Potatoes with Lemon
- Stilton and Walnut Crackers
- Ina Garten’s Chocolate Pecan Scones
- Orange Chocolate Chunk Cake
- Ina Garten’s Lemon Chicken
- Barefoot Contessa Rosemary Cashews
- Ina Garten’s Grilled Cheese Croutons
- Ina Garten’s Lemon Cake
- Ina Garten’s Easy Tomato Soup
- Panzanella
- Barefoot Contessa Caramelized Shallots
- Sidecar co*cktail
- Barefoot Contessa Baba au Rhum
David Leite
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Shrimp Salad from Ina Garten
This luscious shrimp salad from the Barefoot Contessa herself–Ina Garten–is made with shrimp, mayo, mustard, vinegar, and more. Excellent for picnics, brunch, showers.
Recipe
Quentin Bacon
2 of 19
Ina Garten’s Mashed Potatoes with Lemon
Cooking the potatoes in less water than usual and gradually mashing in bits of chilled butter are the details that make this recipe special.
Recipe
Quentin Bacon
3 of 19
Stilton and Walnut Crackers
I came across this very British cracker in London—a savory shortbread made with Stilton and walnuts. I make extra rolls of dough and freeze them unbaked so I can just defrost, slice, and bake the crackers before guests arrive. Everyone loves these and there are never any leftovers!
Recipe
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Ina Garten’s Mustard Roasted Chicken
: The View from Great Island Just look at the crunchy mustard-and-thyme crumb coating on this chicken. This is one of those recipes to make and memorize–it’s perfect for everyday meals, but also great for entertaining.
Quentin Bacon
5 of 19
Ina Garten’s Chocolate Pecan Scones
Okay, I have a thing about scones. When they’re good, they’re light and flaky and full of flavor. Be sure to use really good chocolate that you dice by hand so there are puddles of melted chocolate when you bite into them. And trust me, four teaspoons of Diamond Crystal kosher salt may sound like a lot but it makes all the difference.
Recipe
Cenk Sönmezsoy
6 of 19
Orange Chocolate Chunk Cake
This orange chocolate chunk cake turns out a beautiful Bundt cake that's studded with chocolate chunks and topped, if desired, with ganache.
Recipe
Quentin Bacon
7 of 19
Ina Garten’s Lemon Chicken
Ina Garten’s lemon chicken is “the best roast chicken I’ve ever made.” That’s what we hear time after time from everyone we know who makes this roast chicken from the Barefoot Contessa. Tasting is believing.
Recipe
8 of 19
Chipotle Parmesan Sweet Corn
: Quentin Bacon What’s not to love here? Corn, shallots, chipotle powder, lime, and Parm cheese. And it takes no time at all. To quote the Contessa herself, How easy is that?
Quentin Bacon
9 of 19
Barefoot Contessa Rosemary Cashews
Ina Garten’s rosemary cashews are sweet and spicy and certain to start conversations. The inspired blend of cayenne, brown sugar, rosemary, and salt is perfectly spiced and just salty enough to be perfect with co*cktails.
Recipe
Quentin Bacon
10 of 19
Ina Garten’s Grilled Cheese Croutons
These are very easy to make if you have an electric panini grill but, of course, you can always make them the traditional way in a frying pan.
Recipe
11 of 19
Raspberry Rhubarb Crostata
: Quentin Bacon Nothing screams early summer like the tart flavor of rhubarb. Mix it with some sweet raspberry and a butter crust, and you’ve got summer on a plate.
Quentin Bacon
12 of 19
Baked Pasta with Tomatoes & Eggplant
These are what you'd call "two-fers." No one loves reheating something they served for dinner a second day, but with two-fers, the leftovers become something totally different. This is one of those recipes: you make the tomato and eggplant soup for dinner one night and use the leftover soup as a pasta sauce the next.
Recipe
mpessaris
13 of 19
Ina Garten’s Lemon Cake
This lemon cake is similar to a classic, old-fashioned pound cake but not quite so dense. It's magnificently buttery and exponentially lemony thanks to a tart soak in a lemon and sugar syrup and a drizzle of lemony confectioners' sugar glaze.
Recipe
Quentin Bacon
14 of 19
Ina Garten’s Easy Tomato Soup
This tomato soup is spiced with saffron, which has enough flavor to stand up to the Gruyère in the croutons. And the whole thing is awfully easy to put together, beating out anything from a can, anyday.
Recipe
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Asparagus and Prosciutto Bundles
: Quentin Bacon Elegant, easy, and eminently make-ahead-able, these Asparagus and Prosciutto Bundles are great for company, casual lunches on the patio, and Sunday suppers.
Yuliia Holovchenko
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Panzanella
This panzanella, aka Tuscan bread salad, is simply croutons made from day-old bread, tomatoes, cucumbers, red and yellow bell peppers, onions, and a tangy vinaigrette. An Italian classic that is refreshing and takes no time to make. How easy is that!
Recipe
Quentin Bacon
17 of 19
Barefoot Contessa Caramelized Shallots
These caramelized shallots are made by roasting shallots low and slow in butter, sugar, and vinegar until softened and sweet and tangy. An exceptional and impressive side dish for any occasion.
Recipe
Quentin Bacon
18 of 19
Sidecar co*cktail
This sidecar co*cktail is just the right mix of lemon juice, Cognac, and Grand Marnier. I decided to tackle the recipe (I know, my job is grueling) and came up with my version, which I think hits all the right notes.
Recipe
Quentin Bacon
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Barefoot Contessa Baba au Rhum
This baba au rhum is a classic French cake studded with currants, soaked with a vanilla-rum sauce, and brushed with apricot glaze.
Recipe
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About David Leite
I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.
Read More About Me
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