Five Ina Garten Recipes Anyone Can (and Should!) Master

Respectfully, we would trust Ina Garten with our lives. That being said, here are 5 recipes from the Barefoot Contessa herself that anyone can (and totally should) master to wow guests (and yourself) at your next dinner party. Now, say it with us, how easy is that?

Weeknight Bolognese

Super quick, super easy, and oh so comforting this weeknight bolognese is rich, meaty, and carby – just the way we like it! You can sub in any ground meat you’ve got on hand or skip the meat and sub in mushrooms to make this dish vegetarian. Check out this recipe from Barefoot Contessa.

Ingredients:

• 2 Tbsp olive oil, plus extra to cook the pasta
• 1 pound lean ground sirloin
• 4 tsp minced garlic
• 1 Tbsp dried oregano
• ¼ tsp crushed red pepper flakes
• 1¼ cups dry red wine, divided
• 28 oz canned crushed tomatoes, preferably San Marzano
• 2 Tbsp tomato paste
• Kosher salt and freshly ground black pepper
• ¾ pound dried pasta, such as orecchiette or small shells
• ¼ tsp ground nutmeg
• ¼ cup chopped fresh basil leaves, lightly packed
• ¼ cup heavy cream
• ½ cup freshly grated Parmesan cheese, plus extra for serving

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5-7 minutes, until meat has lost its pink color and has started to brown. Stir in garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of wine into skillet and stir to scrape up any browned bits. Add tomatoes, tomato paste, 1 Tbsp salt, and 1½ tsp pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
2. Meanwhile, bring a large pot of water to a boil, add 1 Tbsp of salt, a splash of oil, and pasta, and cook according to the directions.
3. While the pasta cooks, finish the sauce. Add nutmeg, basil, cream, and the remaining ¼ cup wine to sauce and simmer for 8-10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.

Parmesan Chive Smashed Potatoes

Similar to a roasted potato, just elevated in every way possible. There is absolutely nothing fancy about this side dish, but we promise it’s a crunchy, cheesy, full-of-flavor hit every time making it a go-to side dish. Check out this recipe from Barefoot Contessa.

Ingredients:

• 1 pound mixed small Yukon Gold and red new potatoes, scrubbed
• Kosher salt and freshly ground black pepper
• 3 Tbsp olive oil
• ½ cup freshly grated Parmesan cheese
• 2 tsp minced fresh chives
• Fleur de sel or sea salt

Instructions:

1. Preheat the oven to 400° F.
2. Place potatoes and 1 Tbsp salt in a large saucepan and add enough water to cover potatoes. Bring to a boil, reduce heat, and simmer for 17-20 minutes, until potatoes are tender when pierced with a skewer. Drain potatoes and place on a sheet pan. With a potato masher or metal measuring cup, press each potato until about ½-inch thick (they will be messy). Toss with olive oil, 1 tsp salt, and ¾ tsp pepper.
3. Roast potatoes for 25-30 minutes, turning once, until skins have become nicely browned. Sprinkle with Parmesan and roast another 2-3 minutes, just until the cheese melts. Sprinkle with chives and fleur de sel and serve hot.

Tomato Feta Salad

Healthy, full of flavor, and a great way to use up farmer’s market produce during the season. When it’s simply too hot, you can always count on this fresh side. Check out this recipe from Barefoot Contessa.

Ingredients:

• 2 pints cherry tomatoes, red or mixed colors
• ¾ cup small red onion, diced
• 2 Tbsp good white wine vinegar or Champagne vinegar
• 3 Tbsp olive oil
• 1½ tsp kosher salt
• ½ tsp freshly ground black pepper
• 2 Tbsp fresh basil leaves, chopped
• 2 Tbsp fresh flat-leaf parsley, chopped
• ¾ pound feta cheese

Instructions:

1. Cut tomatoes in half and place them in a large bowl.
2. Add onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well.
3. Dice feta into a ½-¾ inches, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

Chicken Pot Pie Soup with Puff Pastry Croutons

Chilled to the bone or just missing the comfort dishes of fall and winter? Look no further than this creamy chicken pot pie soup made with aromatic vegetables, tarragon, and cream sherry. Oh, and the buttery puff pastry croutons? Store-bought dough. Check out the recipe from Barefoot Contessa.

Ingredients:

• 3 chicken breasts, skin-on, bone-in (2½-3 pounds total)
  Olive oil
• Kosher salt and freshly ground black pepper
• 6 Tbsp (¾ stick) unsalted butter
• 5 cups chopped leeks, white and light green parts (3 leeks) (see note)
• 4 cups chopped fennel, tops and cores removed (2 bulbs)
• 3 cups (½-inch) diced scrubbed carrots (5 medium)
• 1 Tbsp minced garlic
• 1 Tbsp fresh tarragon leaves, chopped
• ¼ cup Wondra flour
• ¾ cup cream sherry, divided
• 7 cups good chicken stock, preferably homemade
• 1 (2 × 3-inch) piece of Italian Parmesan cheese rind
• 1 (10-ounce) box frozen peas
• 1 cup frozen whole pearl onions
• ¼ cup minced fresh parsley

Puff Pastry Croutons (recipe follows):

• All-purpose flour
• 1 sheet frozen puff pastry, such as Pepperidge Farm, defrosted (see note)
• 1 extra-large egg beaten with 1 Tbsp. heavy cream, for egg wash
• Kosher salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 350° F.
2. Place the chicken on a sheet pan skin side up, rub the skin with olive oil, and season generously with salt and pepper. Roast for 35 minutes, until a thermometer registers 130-140° F. Set aside until cool enough to handle. Remove and discard the skin and bones and cut chicken in 1-inch dice. Set aside.
3. Meanwhile, melt the butter in a medium heavy-bottomed pot or Dutch oven over medium heat. Add the leeks, fennel, and carrots, and sauté over medium-high heat for 10 minutes, stirring occasionally, until the leeks are tender but not browned. Stir in the garlic and tarragon and cook for one minute. Sprinkle on the flour and cook, stirring constantly, for 2 minutes. Add ½ cup of sherry, chicken stock, 4 tsp salt, 1½ tsp pepper, and Parmesan rind. Bring to a boil, lower the heat, and simmer, partially covered, for 20 minutes.
4. Add the chicken, peas, and onions and simmer uncovered for 5 minutes. Off the heat, remove Parmesan rind and add the remaining ¼ cup of sherry and parsley. Serve hot in large shallow bowls with two Puff Pastry Croutons on top.

Puff Pastry Instructions:

1. Preheat oven to 400° F. Line a sheet pan with parchment paper.
2. Lightly dust a board and rolling pin with flour. Unfold the sheet of puff pastry on the board, dust it lightly with flour, and lightly roll the pastry just to smooth out the folds.
3. With star-shaped or fluted round cookie cutters, cut 12 stars or rounds of pastry and place them on the prepared sheet pan. Brush the tops with the egg wash, sprinkle with salt and pepper, and bake for 8-10 minutes, until puffed and golden brown.

Double Chocolate Layer Cake

Whether it’s a birthday, graduation, or dinner party with your favorite people, whip up this delectable double-layer chocolate cake for everyone to enjoy. And yes it’s as sinful as it looks. You can thank us later. Check out this recipe from Barefoot Contessa.

Ingredients:

• 1¾ cups all-purpose flour
• 2 cups sugar
• ¾ cups cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 cup buttermilk, shaken
• ½ cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 tsp pure vanilla extract
• 1 cup freshly brewed hot coffee

Chocolate Buttercream Frosting (recipe follows):

• 6 oz semisweet chocolate
• ½ pound unsalted butter, at room temperature
• 1 extra-large egg yolk, at room temperature
• 1 tsp pure vanilla extract
• 1¼ cups sifted confectioners’ sugar
• 1 Tbsp instant coffee granules, such as Nescafe

Instructions:

1. Preheat oven to 350° F. Butter two 8-inch round cake pans (for cupcakes, see note). Line with parchment paper, then butter and flour the pans.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ones. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter evenly into the prepared pans and bake for 35-40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. (Not to worry; the top will sink a little in the center.)
3. Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread a thin layer of buttercream on the top only. Place the second layer on top, flat side up, and spread the frosting evenly first on the sides and then on the top of the cake. Cut in wedges and serve at room temperature.

Buttercream Frosting:

1. Chop the chocolate and place it in a heatproof bowl over a pan over simmering water. Stir until just melted and set aside until cooled to room temperature.
2. Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee in 2 tsp of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.