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Ina Garten's Turkey, Sausage, and Prosciutto Meatballs

Serious Eats Blake Royer Post a comment

It's tough to go wrong with spaghetti and meatballs, but I'm always up for a variation. This recipe from Ina Garten eschews the common beef for turkey instead. But while that's usually a terrible idea (because the way to go wrong with meatballs is to make them tough and dry), she keeps them interesting (and juicy) by adding in Italian sausage and finely chopped prosciutto. More

Cook the Book: Easy Cranberry Apple Cake

Serious Eats Caroline Russock 2 comments

I decided to try this Easy Cranberry Apple Cake from Ina Garten's How Easy Is That? for two reasons. First, it had the word "easy" in the title and second, apples and cranberries add up to a fantastic fall dessert. As far as cakes go, this one is a breeze. The batter, which is almost coffee cake-like, layers apples and cranberries that have been tossed in brown sugar, cinnamon, orange juice, and zest. More

Easy Provençal Lamb

Serious Eats Caroline Russock 5 comments

When cooking for a crowd I tend to go for the wow factor—big, labor intensive dishes that have me holed up in the kitchen for hours, if not days, and always exhausted by the time my guests arrive. And of course, it was the wow factor that attracted me to this recipe for Easy Provençal Lamb from Ina Garten's How Easy Is That?, which began with a leg of lamb that was bigger than one of my own legs. Was there anyway that cooking a piece of meat this giant would be as easy as its name implies? There was only one way to find out. More

Cook the Book: Potato Basil Purée

Serious Eats Caroline Russock 3 comments

By swapping out Yukon Golds for plain old Russets, and adding vibrant green blanched basil, basic mashed potatoes are taken from humble and homey to exciting and dinner party-worthy. More

Cook the Book: Celery and Parmesan Salad

Serious Eats Caroline Russock 3 comments

Celery, lemons, Parmesan, and anchovies are ingredients that I pretty much always have on hand, but I'd never thought of them as the base for a salad until I tried this one for myself. And now that I have, this refreshing dish will certainly be working its way into my weekly rotation. More

Cook the Book: Stilton and Walnut Crackers

Serious Eats Caroline Russock 8 comments

Ina Garten's How Easy Is That? begins like every great dinner party does, with cocktails. The first chapter is a predinner spread of cocktails and little bites that get the meal started on the right note, keeping your guests entertained and giving you a little leeway to finish up the rest of the meal. All of these hors d'oeuvres have Garten's simple and elegant touches all over them—popcorn is drizzled with truffle butter, mixed nuts are roasted with chipotle and rosemary, and instead of cheese and crackers, Garten offers these Stilton and Walnut Crackers. More

Sunday Brunch: Croissant Bread Pudding

Serious Eats Ed Levine 9 comments

It's Super Bowl Sunday, so I tried to come up with a Sunday Brunch recipe that would hold you until the big game starts just after 6 p.m. ET. Ina Garten's croissant bread pudding, adapted from her very first cookbook,... More

Cook the Book: 10 No-Cook Things To Serve For Dessert

Serious Eats Michele Humes 11 comments

Today's recipe (or non-recipe) goes out to the frazzled cooks already overseeing a turkey, six sides, and the tricky business of wine pairing. I doubt that Ina Garten, author of this week's Cook the Book selection, Barefoot Contessa Back to... More

Cook the Book: Roasted Shrimp Cocktail

Serious Eats Michele Humes 2 comments

"How can you possibly improve on shrimp cocktail?" asks Ina Garten, author of this week's Cook the Book pick, Barefoot Contessa Back to Basics. Her answer: Don't mess with the sauce, but play up the shrimp. If chicken tastes better... More

Cook the Book: Fresh Lemon Mousse

Serious Eats Michele Humes 8 comments

Traditionally, we like to end our heavy holiday meals with even heavier desserts. This year, consider staving off food coma with Ina Garten's tangy lemon mousse. The recipe is not what you'd call light (it's made with heavy cream and... More

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Serious Eats Michele Humes 1 comment

The following recipe is from the November 12th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! This recipe couldn't be any more autumnal if it tried. Butternut squash, dried cranberries, maple syrup... More

Cook the Book: Orange Pecan Wild Rice

Serious Eats Michele Humes 1 comment

In this week's Cook the Book pick, Barefoot Contessa Back to Basics, Ina Garten confesses to not really liking cold wild rice. This recipe is the perfect compromise, with all the fixin's of a rice salad but served piping hot... More

Cook the Book: Roasted Turkey Roulade

Serious Eats Michele Humes 2 comments

If (like me) white meat is your favorite part of the bird, if you tremble at the thought of carving a whole turkey, or if you're planning a small Thanksgiving, minus the extended family, you'll love Ina Garten's roast turkey... More

Sunday Brunch: Ina Garten's Hashed Browns: Best Ever?

Serious Eats Ed Levine 23 comments

Good hashed browns, really good hashed browns, are indeed a beautiful thing. Serious eaters know this because we've all been exposed to so many bad hashed browns; we truly appreciate the good ones. I have found the best way to... More

Essentials: Spaghetti and Meatballs

Serious Eats Robin Bellinger 23 comments

It isn’t easy to write about recipes week after week and keep your energy level high and your judgment accurate. The accepted wisdom is that readers will stay with you only if you give them a picture and a story,... More

Essentials: Roasted Brussels Sprouts

Serious Eats Robin Bellinger 16 comments

Around this time every year I start to get depressed, not about the endless cold and darkness but about the limited produce at my grocery store. My heart sinks as I grab a cart, knowing that everything will be exactly... More

Essentials: Ina Garten's Mac & Cheese

Serious Eats Robin Bellinger 14 comments

This week UPI reported that sales of boxed macaroni and cheese increased by 10% in 2007 (story via Jezebel). Furthermore, “half of the country's children will feast on macaroni and cheese at some point during the next two weeks.” Wow!... More

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