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Some of My Favorite Ina Garten RecipesMolly Sloan

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Go-To Dinners: A Barefoot Contessa Cookbook Hardcover – October 25, 2022

by Ina Garten (Author)

4.7 3,426 ratings

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#1 NEW YORK TIMES BESTSELLER • America’s favorite home cook presents delicious, crowd-pleasing, go-to recipes that you’ll want to make over and over again!

Even Ina Garten, America's most-trusted and beloved home cook, sometimes finds cooking stressful. To make life easy she relies on a repertoire of recipes that she knows will turn out perfectly every time. Cooking night after night during the pandemic inspired her to re-think the way she approached dinner, and the result is this collection of comforting and delicious recipes that you’ll love preparing and serving. You’ll find lots of freeze-ahead, make-ahead, prep-ahead, and simply assembled recipes so you, too, can make dinner a breeze.

In Go-To Dinners, Ina shares her strategies for making her most satisfying and uncomplicated dinners. Many, like Overnight Mac & Cheese, you can make ahead and throw in the oven right before dinner. Light dinners like Tuscan White Bean Soup can be prepped ahead and assembled at the last minute. Go-to family meals like Chicken in a Pot with Orzo and Hasselback Kielbasa will feed a crowd with very little effort. And who doesn’t want to eat Breakfast For Dinner? You’ll find recipes for Scrambled Eggs Cacio e Pepe and Roasted Vegetables with Jammy Eggs that are a snap to make and so satisfying. Ina’s “Two-Fers” guide you on how to turn leftovers from one dinner into something different and delicious the second night.

And sometimes the best dinner is one you don’t even have to cook! You’ll find Ina’s favorite boards to serve with store-bought ingredients, like an Antipasto Board and Breakfast-for-Dinner Board that are fun to assemble and so impressive to serve. Finally, because no meal can be considered dinner without dessert, there are plenty of prep-ahead and easy sweets like a Bourbon Chocolate Pecan Pie and Beatty’s Chocolate Cupcakes that everyone will rave about.

For Ina, “I love you, come for dinner” is more than just an invitation to share a meal, it’s a way to create a community of friends and family who love and take care of each other, and we all need that now more than ever. These go-to recipes will give you the confidence to create dinners that will bring everyone to your table.

Print length

256 pages
Language

English
Publisher

Clarkson Potter
Publication date

October 25, 2022
Dimensions

7.81 x 0.87 x 10.33 inches
ISBN-10

1984822780
ISBN-13

978-1984822789
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From the Publisher

Copy that says: All-new, easy-to-make, crowd-pleasing recipes that turn out perfectly every time


Avocado & Fried Egg Tartines	Ploughman’s Lunch	Pink Grapefruit Palomas


Overnight Mac & Cheese	Chicken in a Pot with Orzo	Dark Chocolate Tart

Ina says we all need community in our lives...I think you’ll agree that it all starts with dinner!

Editorial Reviews

About the Author

Ina Garten is a New York Times bestselling author, the host of Be My Guest on Discovery+, and host of Barefoot Contessa on Food Network, for which she has won five Emmy Awards and a James Beard Award. She lives in East Hampton, New York, with her husband, Jeffrey.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction

“I love you, come for dinner!”

Isn’t that the invitation we all want to hear? It promises an evening of good food, warm conversations, and the chance to share our lives with family and close friends. But to me, “come for dinner” is more than just an invitation to a meal; it’s a celebration of community. Dinner nourishes our bodies, but it’s the connection with people we love that nourishes our souls, and that’s what I actually crave the most.

If the pandemic has taught me anything, it’s how satisfying it is to be in the actual—rather than Zoom!—company of people we love. I need that closeness and connection more than anything else in my life; it gives me a reason to live. So when I say “Come for dinner!” it’s really my way of saying “I love you, you matter to me.” And of course you can expect a delicious meal, too!

It wasn’t always that way for me. As a child, I dreaded dinnertime. My mother prepared food without enthusiasm (or much flavor) and my father was a stern taskmaster whose idea of dinner conversation was peppering me with questions about my school work until my stomach was tied in knots. As soon as it was over, I would rush back to the safety of my bedroom.

But that all changed when I married Jeffrey! All of a sudden, I had the freedom to create whatever kind of home I wanted and I knew one key to making that home a happy one was to have lots of good friends. So I threw a lot of dinner parties. I bought Craig Claiborne’s brilliant The New York Times Cookbook and spent my days trying out recipes and invited friends for dinner almost every week. I’m not sure my parties were all that great in the beginning (yes, I had a few disasters!) but I was so happy and Jeffrey was so supportive that it all helped me overcome my childhood dinnertime anxieties. I was learning not only how to cook but also how to create an atmosphere where friends could have a wonderful time together.

These days dinnertime has a different kind of importance for me. It’s the end of the day, I’ve accomplished everything I need to get done, and now it’s time to put work aside, relax, and have some fun. It’s my time to connect with Jeffrey and my friends. I love when people walk in the door and the house smells good. I want each person to look forward to having something they love to eat. My idea of heaven is a Roast Chicken with Spring Vegetables (page 128) or Overnight Mac & Cheese (page 157) coming out of the oven and, for dessert, Beatty’s Chocolate Cupcakes (page 233) or Lemon Meringue Squares (page 222) waiting on the counter to make everyone look forward to dessert. They’re delicious, they’re reliable, and they taste even better than you imagine.

Restaurant food is wonderful but there is something soulsatisfying about making and eating a real home-cooked dinner right at your own kitchen table. Cooking a tried-and-true recipe that I know everyone will enjoy, maybe with some great music in the background, is like taking a deep yoga breath at the end of a stressful day. It just makes me feel really calm.

The pandemic has had a huge impact on what I think of as dinner—and what I look for in a “go-to” recipe. When I planned a party before the pandemic, it was always a multicourse extravaganza. But then the pandemic happened and everything seemed like so much more work. I started making simpler dinners for Jeffrey and me. I often made a lighter, easier, all-in-one-dinner like a Warm Vegetable & Grain Bowl (page 98) or Roasted Shrimp Panzanella (page 110). They were delicious, satisfying, and everything we needed and wanted for dinner. I began to question why I had been so rigid about what constituted dinner before—was this how I should be cooking for friends now? If I love eating this way, wouldn’t my friends like it, too?

I also decided to relax my whole concept of what is considered “dinner.” Why wouldn’t the Easy Eggs in Purgatory (page 68) that I would normally make for Sunday brunch be great for dinner with big shards of toasted bread? Well, it turns out, it is! Or a big assembled platter of Provençal Orange Salad (page 113) with a rotisserie chicken that I picked up on the way home? It’s a satisfying winter dinner that involves no cooking at all! A roast beef sandwich from the deli might not feel like “dinner” but an indulgent Lobster & Avocado Sandwich (page 92) does. It’s a bit unconventional but it sure is delicious!

And just because a recipe is easy to make, it shouldn’t skimp on flavor or style. Summer Skillet with Clams, Sausage & Corn (page 145) is a classic summer meal but it’s all made in one pot so there’s almost no cleanup. My Salmon Teriyaki & Broccolini (page 150) takes less than 15 minutes to cook, and it all comes out of the oven together. For dessert, the Bourbon Chocolate Pecan Pie (page 230) is actually better with store-bought pie crust (and I’ll tell you why!).

Cooking in the pandemic has also redefined my relationship with “leftovers.” I used to hate leftovers. I just refused to eat them. First of all, eating the same thing two days in a row is boring, but more importantly, it’s almost never as good as it was the first time around. The texture changes, the meat dries out, the flavors just aren’t as bright. And if I don’t look forward to dinner, I’m just not happy all day. But there were also times during the pandemic when I had no idea if we could even buy more groceries. Instead of resigning myself to serving leftovers as is, I tried to think of new ways to be creative with what I had on hand. It became like a game to see how many different meals I could get out of the dinners I was cooking! I would make Chicken in a Pot with Orzo (page 131) one night and then add the shredded leftover chicken to Ravioli en Brodo (page 80) to make the soup even heartier for the next night. On Friday, I would serve Hasselback Kielbasa (page 139), then on Saturday, I’d dice the leftovers and add them to my Tuscan White Bean Soup (page 91) to make a hearty stew. I started planning ahead for these “Two-Fers,” making enough Mussels with Saffron Cream (page 154) to have leftovers to serve as a treat with cocktails the next night. It wasn’t boring; it was actually fun!

Cooking this way gave me the chance to focus on what constitutes a recipe that I turn to over and over again. Some recipes were just really easy to make and totally delicious. Others could be prepped largely in advance and thrown in the oven just before the meal, while still others could be made entirely ahead of time and reheated before serving. English Cream Scones (page 63) can be made in advance, frozen, and baked off for breakfast, tea in the afternoon, or breakfast for dinner. Smoked Salmon Quesadillas (page 34) can be assembled ahead and pan-fried for appetizers while Panettone Bread Pudding (page 212) can be put together early and baked off before dinner. My Chipotle Cheddar Crackers (page 42) can be frozen ahead and baked to serve with drinks. During the pandemic, I stressed about everything: Was it safe to go to the store? Get on a plane? Or meet with friends indoors or outside? The big thing I was looking for in a go-to recipe was less stress at the end of the day when I’m trying to get dinner together.

And because cooking fatigue is a real thing, even for me, I’ve also included lots of simply “assembled” dishes and boards in this book that don’t even require you to turn on the stove. They really take my idea of “store-bought is just fine” to a new level, but you do need to search out really good components for them to be special. A traditional English ploughman’s lunch inspired me to create a glorious board filled with lots of delicious things to eat—honey-baked ham, jammy eggs, a big slice of coarse pâté, aged sharp English Cheddar, sweet fig preserves, celery stalks, plus a big green salad and a basket of breads—none of them cooked by me, but artfully arranged and completely appealing. I’d be very happy to have that for dinner, wouldn’t you? You can even apply this idea to dessert, assembling a board with store-bought fruit plus sweets from a bakery, as I have on page 245. And when my French Bistro Salad (page 102) and Heirloom Tomato & Blue Cheese Salad (page 105) come together with fresh farm-stand ingredients they’re just fabulous, and there’s no cooking at all!

All of these special qualities—Easy, Make Ahead, Prep Ahead, Freeze Ahead, or Assembled—are at the heart of my new list of Go-To Dinners, and you’ll see these features noted throughout the book. I’ve even provided suggestions for using leftovers with notes on “two-fers” when appropriate, and I hope these will inspire you to come up with ideas of your own!

Above all else, though, a go-to recipe should be simple to follow and work every time. It must be easy to prepare and still delicious enough to get everyone to your table so you, too, can create a happy community of family and friends around yourself. We all need that in our lives and I think you’ll agree that it all starts with dinner.

xxxx Ina

Product details

Publisher ‏ : ‎ Clarkson Potter (October 25, 2022)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 256 pages
ISBN-10 ‏ : ‎ 1984822780
ISBN-13 ‏ : ‎ 978-1984822789
Item Weight ‏ : ‎ 2.3 pounds
Dimensions ‏ : ‎ 7.81 x 0.87 x 10.33 inches

Best Sellers Rank: #1,337 in Books (See Top 100 in Books)
- #6 in Comfort Food Cooking (Books)
- #10 in Celebrity & TV Show Cookbooks
- #15 in Quick & Easy Cooking (Books)

Customer Reviews:
4.7 3,426 ratings

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Ina Garten

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Ina Garten is a New York Times bestselling author, the host of Be My Guest on Discovery+, and host of Barefoot Contessa on Food Network, for which she has won five Emmy Awards and a James Beard Award. She lives in East Hampton, New York, with her husband, Jeffrey.

Customer reviews

4.7 out of 5

3,426 global ratings

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Customers say

Customers find the recipes in the book very good and easy to follow. They also describe the complexity level as simple, approachable, and delicious everyday dinners. Readers also appreciate the gorgeous pictures and great descriptions and ideas.

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Recipes Complexity level Illustrations Giftability Ingredients Content depth

136 customers mention "Recipes"96 positive40 negative

Customers find the recipes in the book easy to follow and good. They also mention that the book is well written and enjoy the preface. Readers also say the recipes are easy to make and always winners.

"...Ina Garten skillfully balances traditional cooking with contemporary flavors, ensuring that each dish feels both timeless and modern.**..." Read more

"...teaching me how to cook food like these recipes - interesting, easy, delicious...." Read more

"...You will end up with undercooked chicken as I unfortunately found out during a dinner party...." Read more

"Great recipes you'll actually make." Read more

70 customers mention "Complexity level"59 positive11 negative

Customers find the book simple, approachable, and a great first cookbook for not-so-experienced cooks. They also say the recipes are imaginative, easy, and delicious.

"...The layout is clean and user-friendly, with each recipe accompanied by tips or personal notes from Ina, adding a lovely personal touch...." Read more

"...instrumental in teaching me how to cook food like these recipes - interesting, easy, delicious...." Read more

"The recipes are easy to follow and not complicated at all. I cannot wait to try them and use for dinners with friends! Thank you Ina!" Read more

"...Ina does not disappoint in this book. Terrific not overly complicated or fru-fru recipes to prepare for weeknight, weekend, and dinner party needs." Read more

31 customers mention "Illustrations"31 positive0 negative

Customers find the illustrations in the book gorgeous, approachable, and easy to follow. They also say the theme is fantastic.

"...and Layout:** The cookbook is beautifully presented, with stunning photography that not only showcases the dishes but also serves as inspiration for..." Read more

"...certainly some interesting combinations presented, as well as plenty of eye-catching, of-the-moment trends in food presentation and styling, such as..." Read more

"...But, I just can't get excited about this book. Beautiful photos and publication values, and a number of recipes that I would like to try - at some..." Read more

"...Expect beautiful photographs of food and smiling faces from New England/East coast Hamptons elite..." Read more

4 customers mention "Giftability"4 positive0 negative

Customers find the book an excellent gift.

"Condition was great, excellent gift." Read more

"Great recipe book and perfect for gift giving" Read more

"A good gift for a beginner or advanced cook..." Read more

"Great book for wedding gift..." Read more

4 customers mention "Ingredients"4 positive0 negative

Customers find the ingredients in the book clear and staple items that can be found in an average pantry.

"...The instructions are clear, and the ingredients are mostly staple items that can be found in an average kitchen or local grocery store...." Read more

"...And it was amazing. Restaurant quality. Minimal ingredients. Top notch techniques that we all love and expect from Ina...." Read more

"...herself on making cooking as easy as possible with basic, easy to find ingredients (and I love that!),..." Read more

"...They’re imaginative, easy, and the few ingredients in each are alchemical, adding up to beautifully complex flavor without much fuss...." Read more

4 customers mention "Content depth"0 positive4 negative

Customers find the book lacking in substance.

"...There's just not enough substance or effort made here, unfortunately!" Read more

"I have almost all of Ina’s cookbooks and I found this lacking in substance. I buy cookbooks for the recipes not all the stories." Read more

"Nothing inspiring, nothing interesting. Reading the recipes, felt like she owed her publisher a book and phoned it in." Read more

"...I love how Ina has always made things so easy, this book really left me uninspired. I’ll stick to her other books." Read more

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Effortless Elegance in Every Meal

Reviewed in the United States on December 22, 2023

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As a long-time fan of the Barefoot Contessa, I was thrilled to dive into her latest offering, "Go-To Dinners: A Barefoot Contessa Cookbook." Ina Garten once again brings her signature style of simple elegance and undeniable flavor to every page, making this cookbook a delightful addition to any kitchen.

**Content and Recipes:** The book is brimming with a variety of recipes, each embodying Ina's philosophy of using good quality, easily accessible ingredients to create delicious meals. The focus is on dinners that are both easy to prepare and impressive enough for entertaining. From cozy weeknight meals to more elaborate dishes for special occasions, there's something for every type of cook and occasion.

**Ease of Use:** True to her style, Ina Garten ensures that the recipes are straightforward and easy to follow. The instructions are clear, and the ingredients are mostly staple items that can be found in an average kitchen or local grocery store. This accessibility makes the book a great choice for both novice cooks and seasoned chefs.

**Photography and Layout:** The cookbook is beautifully presented, with stunning photography that not only showcases the dishes but also serves as inspiration for plating and presentation. The layout is clean and user-friendly, with each recipe accompanied by tips or personal notes from Ina, adding a lovely personal touch.

**Variety and Innovation:** What stands out in "Go-To Dinners" is the variety of cuisines and the innovative twists on classic recipes. Ina Garten skillfully balances traditional cooking with contemporary flavors, ensuring that each dish feels both timeless and modern.

**Practical Tips and Techniques:** Beyond recipes, the book offers valuable tips and techniques for cooking and entertaining, reflecting Ina’s wealth of experience. These insights are particularly helpful for home cooks looking to elevate their culinary skills.

**Health and Nutrition:** While the book isn't focused on health food, many recipes are adaptable to various dietary preferences and restrictions, making it versatile and inclusive.

**Conclusion:** "Go-To Dinners: A Barefoot Contessa Cookbook" is a testament to Ina Garten's ability to make elegant dining achievable and enjoyable. It’s a treasure trove of culinary delights that strikes a perfect balance between simplicity and sophistication. Whether you're a long-time fan or new to the Barefoot Contessa’s charm, this cookbook is a must-have, promising to transform your dinners into memorable meals.

20 people found this helpful

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Elizabeth

Ina as she's always been - buy this for more classic Ina, but don't expect her to be different

Reviewed in the United States on October 26, 2022

Verified Purchase

I received my first Ina Garten cookbook, which coincidentally was her first, at a wedding shower for my first marriage - that's a lot of firsts! She was instrumental in teaching me how to cook food like these recipes - interesting, easy, delicious.

Now, it's 23 years later and I am a much more confident cook, thanks in large part to the 20+ years I have spent reading her books and watching her shows. Will I get as much out of this book as I did some of her earlier ones? Candidly, no. Many if not most of these recipes I could now cook without a recipe at all (although I am actually very eager to try her "recipe" - really cooking tips - for basmati rice, as I have always struggled with rice).

For Ina fans, as other reviewers have mentioned, there isn't that much "new" here - although the flavors and visualization of these recipes reflect the evolution in cooking that has happened since she began (particularly the vegetables) and there are certainly some interesting combinations presented, as well as plenty of eye-catching, of-the-moment trends in food presentation and styling, such as the boards that are included in each section.

A select few recipes do seem to push things a little too far towards out and out recycling - for example a recipe that appeared in a previous book is here again, except this time it's cupcakes with no other changes. And I have always had a problem with the waste in her stock recipes - three chickens that are cooked only for stock?? Ina, tell us to pull them out after 40 minutes to save the meat and then put the bones back in for four hours - no one needs to waste upwards of 30 dollars of chicken!

But, if this was my first Ina Garten cookbook, I'd love it. And, if I were newer to cooking and new to Ina, she'd be a revelation. I realized as I read this that I had been hoping for a slighter different Ina. Perhaps an "intermediate" Ina. But that's on me - right on the cover of this book it says - "easy dinners." So, if you love Ina, and you want to see what she's up to right now, I would definitely recommend this book. But just don't expect a different Ina - this is the same Ina we've all fallen in love with - and for good reason

249 people found this helpful

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Rita P Moore

Great recipes

Reviewed in the United States on July 15, 2024

Verified Purchase

Great recipes you'll actually make.

Reviewed in the United States on May 18, 2024

Verified Purchase

The recipes are easy to follow and not complicated at all. I cannot wait to try them and use for dinners with friends! Thank you Ina!

One person found this helpful

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Betty B

Another great Ina cookbook

Reviewed in the United States on May 3, 2024

Verified Purchase

I have most of Ina's cookbooks, this is another good one. I made the first recipe from it this week, delicious. No surprise, her recipes are always delicious and spot on.

One person found this helpful

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nottechsavvy

Ina does not disappoint

Reviewed in the United States on June 19, 2024

Verified Purchase

I initially borrowed book from the library for a specific recipe. Enjoyed reading and found many more great recipes and tips etc. Decided to purchase book for myself. Ina does not disappoint in this book. Terrific not overly complicated or fru-fru recipes to prepare for weeknight, weekend, and dinner party needs.

One person found this helpful

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Ron K

Excellent condition, fast shipper.

Reviewed in the United States on May 17, 2024

Verified Purchase

Condition was great, excellent gift.

2 people found this helpful

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laura busk

You can never go wrong with Ina

Reviewed in the United States on April 16, 2024

Verified Purchase

I have all of Ina's cookbooks. This one is true to her format of quick, simple, and of course delicious recipes.

4 people found this helpful

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Mario Garbin

Beautifully photographed

Reviewed in Canada on February 13, 2024

Verified Purchase

Excellent recipes from proven chef. Easy to follow directions.

Clarice Ledur

Ótima compra

Reviewed in Brazil on February 16, 2023

Verified Purchase

Os livros são ótimos. Todos da Ina Garten.
A entrega é automática, excelente serviço e atendimento.

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EileenB

Go To Dinners

Reviewed in the United Kingdom on October 28, 2022

Verified Purchase

As a child I wondered what Mrs Beeton was like? Was she a real person? What would her home feel like? With Ina Garden’s books you get a slice of her life. My mouth watered even at the date of this new book’s delivery. Arrived yesterday and I’m writing this in anticipation of what’s inside. Ina Garten is more than a Cookery Writer. She shares her tacit knowledge, it’s as if she’s a tutor at your table. Who else does that? I discovered Ina Garten 20 years ago and her recipes hoicked my attitude to cooking up several notches. These recipes may start a quiet revolution in the kitchen. Breakfast for dinner? Perfect Gruyere omelette? I’ve just made that. I’m British but these recipes are not from another culture. They’re everyman’s ideal eating. Absolute gems. My friend’s are getting Beatty’s chocolate cupcakes this week.

One person found this helpful

Tony Simmons

Easy to read

Reviewed in Australia on January 10, 2024

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a

Laurie Duvall

One of Ina's best

Reviewed in Canada on April 8, 2024

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Lots of delicious recipes. I was happy that I bought this.

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