|Print List Price:||$35.00|
|Kindle Price:|| $14.99 |
Save $20.01 (57%)
|Sold by:|| Random House LLC |
Price set by seller.
Your Memberships & Subscriptions
Follow the Author
Go-To Dinners: A Barefoot Contessa Cookbook Kindle Edition
Explore your book, then jump right back to where you left off with Page Flip.
View high quality images that let you zoom in to take a closer look.
Enjoy features only possible in digital – start reading right away, carry your library with you, adjust the font, create shareable notes and highlights, and more.
Discover additional details about the events, people, and places in your book, with Wikipedia integration.
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.
About the Author
Excerpt. © Reprinted by permission. All rights reserved.
“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.
- ASIN : B09VX7VZ1W
- Publisher : Clarkson Potter (October 25, 2022)
- Publication date : October 25, 2022
- Language : English
- File size : 155962 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Enabled
- Sticky notes : On Kindle Scribe
- Print length : 256 pages
- Page numbers source ISBN : 1984822780
- Best Sellers Rank: #21,721 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
About the author
Reviewed in the United States on October 25, 2022
Reviews with images
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
LIght meals: Lobster and Avocado Sandwiches: Unlike most of us, Ina was blessed to have an extra pound of lobster meat leftover from some other meal. From my research, sixteen ounces of lobster would come from about 3 lbs. of live lobster, costing about $60. Add 3 avocados to that, at today's prices, and you are adding another $10.00 to the cost. Again, I could consider trying this recipe with some imitation seafood
mix, and cut down on one or two of the avocados.
It doesn't feel right to review this book without trying out the recipes, so I will update when and if that happens. Meanwhile, I wish Ina would consider a cookbook for folks who live on ordinary food budgets that have been further hammered by the past year's inflation.
Expect beautiful photographs of food and smiling faces from New England/East coast Hamptons elite
Ina Garten has taken the place of Martha Stewart as the chef hostess you would most like to eat with
Each recipe comes with a picture of finished recipe
The recipes are on the sparse side (low in number of recipes), but on the simple side (some recipes call for just 2-3 ingredients), quite a few are more side dishes than actual main entree recipes, and BOARDS seem to be a favorite of late
Not all the recipes are Ina Garten alone creations, she gives credit for recipes from people she has learned from or tweaked a bit
In doing a search of Ina's cookbooks through the yrs, I noticed they all follow the same recipe of offerings: drinks, appetizers, breakfast, lunch, dinner, desserts
She seems like a pleasant person who loves to cook for people and has tested her recipes multiple times before putting to book, but as a chef extraordinaire in terms of unique flavors, techniques, etc, I'm not so sure
I like the book. Look forward to trying some of the recipes, but not sure I would purchase every Ina Garten cookbook out there
However, if you like drooling over gorgeous photography of food in upper crust settings, this book is for you
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
Top reviews from other countries
roasted potatoes with “almost any green vegetables”.
Having carefully looked through the whole book there were only two recipes I would possibly make so I don’t think this warrants a space on my book shelf. A bit of a waste of money. She even makes reference to using a Nigella Lawson recipe which I already have ditto Jamie Oliver. Sorry but this is not a cookbook you need to own. I am sure she has written better books.
There are some nice baking ideas but nothing earth shattering.
I think if this had been marketed as a back to basic or new comers to Batefoot Contessa I would have managed my expectations more.