-
2 weeks ago | 
today.com | Ina Garten
Chef notesIna has spent her life in pursuit of the perfect omelet. She's tried every method in the book, but they'd turn out either too browned, too dense or too hard to roll. But after seeing French chef Jacques Pepin make one, she had an egg-piphany. Everything fell into place, and she was left with something delicate yet decadent at the same time.
-
2 months ago | 
forward.com | Ina Garten |Misha Berson
Misha Berson, former theater critic for the Seattle Times, author of "Something's Coming, Something Good: West Side Story and the American Imagination," and occasional contributor to these pages, died Feb. 13. This is her final review for the Forward.
-
Jan 30, 2025 | 
today.com | Ina Garten
Chef notesBiscuits are a baked goods staple. Over time, though, they’ve transcended their reputation as a Southern morning treat and have become an anytime, anywhere, any topping delight. From savory to sweet, side dish to main event, these layered puffs are versatile in both flavor and function. And when it comes to baking the breakfast mainstay from scratch, the goal is to make them both light, flaky and moist.
-
Jan 9, 2025 | 
today.com | Ina Garten
Chef notesNothing's easier than this roasted fish! It only takes 10 minutes to make and it's good enough to serve to the fanciest company. This recipe comes from my Parisian friend Myriam Richard-Delorme, who's a wonderful cook. She serves it simply with steamed new potatoes and sautéed French haricots verts. How chic is that?
-
Jan 9, 2025 | 
today.com | Ina Garten
Chef notesBroccolini is a cross between broccoli and Chinese kale. Besides being a little more elegant, it's more interesting — sweeter and a little more peppery than regular broccoli. All you need to do is toss it with olive oil, salt, and pepper, toss it on a sheet pan, and roast it. Side dishes don't get any easier than this!Make-ahead tip: Prep the broccolini and store in a plastic bag with a damp paper towel. Roast before serving.
-
Jan 9, 2025 | 
today.com | Ina Garten
Ina Garten's Lemon BarsJan. 9, 2025, 10:20 AM GMT-5 / Updated Jan. 9, 2025, 3:20 PM UTC
-
Nov 28, 2024 | 
nytimes.com | Michael Barbaro |Ina Garten |Tina Antolini |Wendy Dorr |Marion Lozano |Rowan Niemisto | +3 more
Leading up to Thanksgiving, we took a trip to the home of Ina Garten, the iconic cookbook author and TV star. For one glorious afternoon, she gave us a master class on the art of hosting. She answered our questions big and small - seating arrangements, whether to have bread at the table, what to do with that difficult relative, how to zest correctly. Plus, she walked us through two of her go-to holiday recipes, which turned out to be simpler than we expected.
-
Nov 25, 2024 | 
keysweekly.com | Karen Newfield |Ina Garten |Lizzy Dent |Ruth Reichl
Be Ready When the Luck HappensBy Ina GartenWorking in the White House may sound glamorous, but Ina Garten’s heart was most definitely in the kitchen. Counting the minutes to escape her unpleasant childhood, Ina met and married Jeffrey while he attended Dartmouth. The young couple landed in D.C., but accounting work never satisfied her appetite. While Jeffrey’s career soared, Ina was happily arranging small dinner parties in her spare time.
-
Nov 24, 2024 | 
tastingtable.com | Ina Garten |Giada De Laurentiis |Amanda Berrill
We may receive a commission on purchases made from links.
The Expensive Cutting Board Used By Ina Garten And Giada De Laurentiis
Static Media / Shutterstock / Getty
Considering we probably eat a credit card's worth of plastic every week, it's in our best interests to move away from plastic cutting boards in our kitchens as they release microplastics into our food.
-
Nov 13, 2024 | 
audible.com | Whoopi Goldberg |Ina Garten |Patty K.R |Laura Benanti
From a star athlete to a former ingenue to Michael Corleone himself, these celebrities captivated us with their riveting storytelling. Every year it seems like the bar is raised on celebrity memoirs, and for us fans of these luminaries, audio is our ultimate medium. We can hear directly from some of our favorite icons—their words, their stories, as they are meant to be heard.
