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Crispy Mustard-Roasted Chicken | Recipes
Serves 3 | Level: Intermediate Photo: Quentin Bacon 4 garlic cloves1 tablespoon minced fresh thyme leaves Kosher salt and freshly ground black pepper2 cups panko (Japanese bread flakes)1 tablespoon grated lemon zest (2 lemons)2 tablespoons good olive oil2 tablespoons unsalted butter, melted1/2 cup Dijon mustard, such as Grey Poupon1/2 cup dry white wine1 (3½- to 4-pound) chicken, cut in eighths 4 garlic cloves 1 tablespoon minced fresh thyme leaves Kosher salt and freshly ground black pepper 2 cups panko (Japanese bread flakes) 1 tablespoon grated lemon zest (2 lemons) 2 tablespoons good olive oil 2 tablespoons unsalted butter, melted 1/2 cup Dijon mustard, such as Grey Poupon 1/2 cup dry white wine 1 (3½- to 4-pound) chicken, cut in eighths Preheat the oven to 350 degrees. Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine. Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides (as you would dip chicken in beaten eggs), and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces. Bake the chicken for 40 minutes. Raise the heat to 400 degrees and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Sagaponack Corn Pudding Sides Beginner Roasted Cherry Tomatoes Sides Beginner Panna Cotta with Balsamic Strawberries Dessert Beginner
Mustard-Roasted Fish | Recipes
Serves 4 | Level: Beginner Photo: Quentin Bacon 4 (8-ounce) fish fillets such as red snapper Kosher salt and freshly ground black pepper8 ounces crème fraîche3 tablespoons Dijon mustard1 tablespoon whole-grain mustard2 tablespoons minced shallots2 teaspoons drained capers 4 (8-ounce) fish fillets such as red snapper Kosher salt and freshly ground black pepper 8 ounces crème fraîche 3 tablespoons Dijon mustard 1 tablespoon whole-grain mustard 2 tablespoons minced shallots 2 teaspoons drained capers Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper. Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top. Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Warm French Lentils Sides Beginner Crispy Roasted Kale Sides Beginner French Apple Tart Dessert Advanced
Herb-Roasted Turkey Breast | Recipes
Serves 6 to 8 | Level: Beginner Photo: Quentin Bacon 1 whole bone-in turkey breast (6½ to 7 pounds)2 tablespoons good olive oil1 tablespoon minced garlic (3 cloves)2 teaspoons freshly squeezed lemon juice2 teaspoons dry mustard1 tablespoon chopped fresh rosemary leaves1 tablespoon chopped fresh sage leaves1 teaspoon chopped fresh thyme leaves1½ teaspoons kosher salt½ teaspoon freshly ground black pepper¾ cup dry white wine 1 whole bone-in turkey breast (6½ to 7 pounds) 2 tablespoons good olive oil 1 tablespoon minced garlic (3 cloves) 2 teaspoons freshly squeezed lemon juice 2 teaspoons dry mustard 1 tablespoon chopped fresh rosemary leaves 1 tablespoon chopped fresh sage leaves 1 teaspoon chopped fresh thyme leaves 1½ teaspoons kosher salt ½ teaspoon freshly ground black pepper ¾ cup dry white wine Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up. In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan. Roast the turkey for 1½ to 1¾ hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is overbrowning, cover it loosely with aluminum foil. When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices. Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags Dinner, holiday , Thanksgiving, Entertaining, Weeknight, Easy , Make Ahead, Light, Gluten Free, kids , turkey Share This Delicious With Mushroom & Leek Bread Pudding Sides Intermediate Roasted Brussels Sprouts Sides Beginner Homemade Applesauce Sides Beginner Pumpkin Roulade with Ginger Buttercream Dessert Advanced
Blueberry Ricotta Breakfast Cake | Recipes
Preheat the oven to 350 degrees. Grease and flour a 9-inch round springform pan, shaking out any excess flour. Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the sides of the bowl as needed. With the mixer on low, add the eggs one at a time, mixing well after each addition. Add the ricotta, sour cream, vanilla, and lemon zest and mix well. (The batter will look curdled.) In a small bowl, stir together the flour, baking powder, and 1 teaspoon salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until incorporated. With a rubber spatula, fold two thirds of the blueberries into the batter. Transfer the batter to the prepared springform pan and smooth the top. Scatter the remaining blueberries on the cake, pressing them lightly into the surface. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool in the pan for 15 minutes. Remove the sides of the pan and lightly dust the top with the confectioners’ sugar. Serve warm or at room temperature.
Chicken in a Pot with Orzo | Recipes
Preheat the oven to 350 degrees. Heat 3 tablespoons of olive oil in a medium (11-inch) Dutch oven, such as Le Creuset, over medium to medium-high heat. Dry the chicken all over, place it in the pot breast side down, and sear it for 5 to 7 minutes without moving, until the skin is nicely browned. Turn the chicken breast side up and sear for another 4 to 5 minutes, until browned on the bottom. Transfer the chicken to a plate. Add the carrots, celery, leeks, and fennel to the pot and sauté for 10 to 15 minutes, stirring occasionally, until the vegetables start to brown. Add the garlic and cook for one minute. Return the chicken to the pot, breast side up, spreading the vegetables around the chicken. Add the chicken stock, saffron, and enough water to cover the chicken with just an inch of the breastbone exposed. Tie the thyme, parsley, and dill together in a bundle with kitchen string and add to the pot along with 1½ tablespoons salt and 1½ teaspoons pepper. Bring to a boil, cover, and bake for 1 hour and 15 minutes, checking to be sure the liquid is simmering. Discard the herb bundle, stir the orzo into the broth, cover, and allow to sit off the heat for 20 to 25 minutes, until the orzo is tender. Using forks to separate the chicken into quarters, carefully pull the breast meat away from the bones (I leave the bones in the leg portion) and reheat, if necessary. Spoon some of the chicken, broth, and pasta into large shallow bowls, and serve hot sprinkled generously with minced dill and salt.
Hasselback Kielbasa | Recipes
Serves 6 | Level: Beginner ¾ pound yellow onions (2 to 3 onions)1 (1-pound) fennel bulb, stalks removed1 each red, yellow, and orange Holland bell pepperGood olive oil2 tablespoons minced garlic (6 cloves)2 teaspoons minced fresh thyme leaves, plus extra sprigs1 teaspoon whole fennel seeds, choppedKosher salt and freshly ground black pepper2 pounds fully cooked, smoked kielbasa¼ cup Dijon mustard¼ cup liquid honey ¾ pound yellow onions (2 to 3 onions) 1 (1-pound) fennel bulb, stalks removed 1 each red, yellow, and orange Holland bell pepper Good olive oil 2 tablespoons minced garlic (6 cloves) 2 teaspoons minced fresh thyme leaves, plus extra sprigs 1 teaspoon whole fennel seeds, chopped Kosher salt and freshly ground black pepper 2 pounds fully cooked, smoked kielbasa ¼ cup Dijon mustard ¼ cup liquid honey Preheat the oven to 425 degrees. Cut the onions in half, slice them crosswise in ½-inch-thick half-rounds, and place them in a large bowl. Cut the fennel bulb in half lengthwise, cut the halves in 1-inch-thick wedges through the core (to keep the wedges intact) and add to the bowl. Cut the peppers in 1-inch-wide strips, discarding the stems and seeds, and add to the bowl. Toss with 4 tablespoons olive oil, the garlic, thyme, fennel seeds, 2 teaspoons salt, and 1 teaspoon black pepper. Transfer the vegetables to a very large (14 × 18-inch) roasting pan (or two sheet pans), spread them evenly in a single layer, and roast for 20 minutes, tossing once with a large metal spatula. Meanwhile, cut the kielbasa crosswise in ¼-inch-thick slices, being careful to cut only two thirds of the way through. When the vegetables are ready, toss them again, discard the thyme branches, and place the kielbasa on top. Combine the mustard and honey and brush the top and sides of the kielbasa. Roast for 30 minutes, brushing the kielbasa with the honey mustard every 10 minutes, until it is crispy and browned. (Reserve extra honey mustard for serving.) Sprinkle the vegetables with salt and serve hot with the reserved honey mustard on the side. Two-fer: Add leftover sausage to the Tuscan White Bean Soup or any bean, lentil, or split pea soup. Copyright 2022, Go-To Dinners, Clarkson Potter/Publishers, All Rights Reserved Share This
Lobster & Avocado Sandwiches | Recipes
Makes 6 sandwiches | Level: Beginner 1 pound cooked lobster meat, medium-diced1 cup (small-diced) celery (3 ribs)3/4 cup good mayonnaise, such as Hellmann's or Best2 1/2 tablespoons freshly squeezed lemon juice, dividedKosher salt and freshly ground black pepper3 ripe avocados, halved, pitted, and peeled6 potato rolls, lightly toasted 1 pound cooked lobster meat, medium-diced 1 cup (small-diced) celery (3 ribs) 3/4 cup good mayonnaise, such as Hellmann's or Best 2 1/2 tablespoons freshly squeezed lemon juice, divided Kosher salt and freshly ground black pepper 3 ripe avocados, halved, pitted, and peeled 6 potato rolls, lightly toasted Combine the lobster, celery, mayonnaise, 1 tablespoon of the lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl and set aside. Combine the avocados in another bowl with the remaining 1 1/2 tablespoons of lemon juice, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and coarsely mash together with a fork. Place the bottom halves of the rolls on a board and spread with the avocado mixture. Arrange the lobster mixture on top. Replace the roll tops and serve at room temperature. Copyright 2022, Go-To Dinners, Clarkson Potter/Publishers, All Rights Reserved Share This
Bourbon Chocolate Pecan Pie | Recipes
Serves 6 to 8 | Level: Beginner ½ cup light brown sugar, lightly packed½ cup granulated sugar½ cup all-purpose flourKosher salt8 tablespoons (1 stick) unsalted butter, melted and slightly cooled2 extra-large eggs1 teaspoon pure vanilla extract2½ tablespoons good bourbon, such as Maker’s Mark1¼ cups semisweet chocolate chips, such as Nestlé’s1 cup whole pecans, large-dicedOne (9-inch) store-bought frozen pie crust (see note)Good vanilla ice cream, such as Häagen-Dazs, for serving ½ cup light brown sugar, lightly packed ½ cup granulated sugar ½ cup all-purpose flour Kosher salt 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled 2 extra-large eggs 1 teaspoon pure vanilla extract 2½ tablespoons good bourbon, such as Maker’s Mark 1¼ cups semisweet chocolate chips, such as Nestlé’s 1 cup whole pecans, large-diced One (9-inch) store-bought frozen pie crust (see note) Good vanilla ice cream, such as Häagen-Dazs, for serving Preheat the oven to 350 degrees. Place an oven rack in the center of the oven. In a medium mixing bowl, combine the brown sugar, granulated sugar, flour, and 1 teaspoon salt. In a smaller bowl, whisk together the butter, eggs, vanilla, and bourbon. Pour the liquid ingredients into the dry ingredients and stir with a rubber spatula until combined. Stir in the chocolate chips and pecans. Place the pie crust on a sheet pan lined with parchment paper. Crimp the edge with a floured fork, pour the filling into the pie crust, and smooth the top. Bake for 35 to 40 minutes on the prepared rack until the filling is evenly golden brown on top and as firm in the middle as it is at the edges. Transfer to a wire rack to cool completely. Serve in wedges with a scoop of vanilla ice cream. NOTE: Defrost frozen pie crust overnight in the fridge. Copyright 2022, Go-To Dinners, Clarkson Potter/Publishers, All Rights Reserved Share This
Creamy Potato Fennel Soup | Recipes
Serves 6 | Level: Beginner Good olive oil2 tablespoons (¼ stick) unsalted butter5 cups sliced fennel, tops and cores removed (2 bulbs), fronds reserved4 cups sliced yellow onions (3 onions)1½ pounds Yukon Gold potatoes, peeled, 1-inch diced5 cups good chicken stock, preferably homemadeKosher salt and freshly ground black pepper2 tablespoons Pernod liqueur1 cup half-and-halfGarnishes for serving, such as Meredith Dairy cheese, cubed creamy goat cheese, croutons, cooked crumbled bacon, and/or cooked pancetta Good olive oil 2 tablespoons (¼ stick) unsalted butter 5 cups sliced fennel, tops and cores removed (2 bulbs), fronds reserved 4 cups sliced yellow onions (3 onions) 1½ pounds Yukon Gold potatoes, peeled, 1-inch diced 5 cups good chicken stock, preferably homemade Kosher salt and freshly ground black pepper 2 tablespoons Pernod liqueur 1 cup half-and-half Garnishes for serving, such as Meredith Dairy cheese, cubed creamy goat cheese, croutons, cooked crumbled bacon, and/or cooked pancetta Heat 3 tablespoons of olive oil and the butter in a medium (11-inch) pot or Dutch oven, such as Le Creuset, over medium-low heat. Add the fennel and onions and sauté for 15 minutes, stirring occasionally, until they begin to brown. Add the potatoes, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a boil. Lower the heat, cover, and simmer for 30 minutes, until the potatoes are very tender. In batches, purée the soup in a food processor fitted with the steel blade until smooth. Pour the soup back into the pot, stir in the Pernod and half-and-half, and taste for seasonings. Reheat over medium-low heat. Place the garnishes in the middle of large, shallow soup bowls and pour the hot soup around them. Drizzle with olive oil, garnish with the reserved fennel fronds, and serve hot. Gopyright 2022, Go-To Dinners, Clarkson Potter/Publishers, All Rights Reserved Share This
Peanut Butter & Jelly Bars | Recipes
Makes 24 Bars | Level: Intermediate Photo: Quentin Bacon ½ pound (2 sticks) unsalted butter at room temperature, plus more for greasing the pan 1½ cups sugar 1 teaspoon pure vanilla extract 2 extra-large eggs, at room temperature 2 cups creamy peanut butter, such as Skippy (18 ounces) 3 cups all-purpose flour, plus more for dusting the pan 1 teaspoon baking powder 1½ teaspoons kosher salt 1½ cups raspberry jam or other jam (18 ounces) 2/3 cups salted peanuts, coarsely chopped ½ pound (2 sticks) unsalted butter at room temperature, plus more for greasing the pan 1½ cups sugar 1 teaspoon pure vanilla extract 2 extra-large eggs, at room temperature 2 cups creamy peanut butter, such as Skippy (18 ounces) 3 cups all-purpose flour, plus more for dusting the pan 1 teaspoon baking powder 1½ teaspoons kosher salt 1½ cups raspberry jam or other jam (18 ounces) 2/3 cups salted peanuts, coarsely chopped Preheat the oven to 350 degrees. Grease a 9 x 13 x 2-inch baking pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until well combined. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined. Spread two thirds of the dough in the prepared pan, using a knife to spread it evenly. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; the dough will spread when it bakes. Sprinkle with the chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into small squares. Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Decorating a Kitchen You Want To Work In
Tuesday, August 19, 2025 I love working in a kitchen with beautiful things, but I hate anything that’s purely decorative. If you display dishes and trays that you actually use and love, your kitchen just feels alive. There is an antique dealer in Belgium (@axelvervoordt ) whose library is exquisite, not just because his bookshelves are gorgeous but also because he’s read all the books. When you walk in, you just know it’s a library that someone loves.If you’re setting up your own kitchen shelves, you can just move things around until you find the most pleasing arrangement! Here are a few of my guidelines: Mix old and new.Choose a small color palette.Choose different shapes and heights to sit next to each other.A beautiful plate or platter leaning against the back wall of the shelves can give height to your arrangement.Mix it up with books that you love ❤️❤️❤️❤️ Mix old and new. Choose a small color palette. Choose different shapes and heights to sit next to each other. A beautiful plate or platter leaning against the back wall of the shelves can give height to your arrangement. Mix it up with books that you love ❤️❤️❤️❤️ Keep in touch! Sign up and I’ll send you great recipes and entertaining ideas!
Jam Thumbprint Cookies | Recipes
Makes 32 Cookies | Level: Intermediate Photo: Maura McEvoy 3/4 pound (3 sticks) unsalted butter, at room temperature1 cup sugar1 teaspoon pure vanilla extract3-1/2 cups all-purpose flour1/4 teaspoon kosher salt1 egg beaten with 1 tablespoon water, for egg wash7 ounces sweetened flaked coconutRaspberry and/or apricot jam 3/4 pound (3 sticks) unsalted butter, at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 3-1/2 cups all-purpose flour 1/4 teaspoon kosher salt 1 egg beaten with 1 tablespoon water, for egg wash 7 ounces sweetened flaked coconut Raspberry and/or apricot jam Preheat the oven to 350 degrees. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disc. Wrap in plastic wrap and chill for 30 minutes. Roll the dough into 1-1/4 inch balls. (If you have a scale, they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve. Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Chocolate Cupcakes & Peanut Butter Icing | Recipes
Makes 14 to 15 Cupcakes | Level: Intermediate Photo: Quentin Bacon 12 tablespoons (1½ sticks) unsalted butter, at room temperature2/3 cup granulated sugar2/3 cup light brown sugar, packed2 extra-large eggs, at room temperature2 teaspoons pure vanilla extract1 cup buttermilk. shaken, at room temperature½ cup sour cream, at room temperature2 tablespoons brewed coffee1¾ cups all-purpose flour1 cup good cocoa powder1½ teaspoons baking soda½ teaspoon kosher saltKathleen’s Peanut Butter Icing (see recipe)Chopped salted peanuts to decorate (optional) 12 tablespoons (1½ sticks) unsalted butter, at room temperature 2/3 cup granulated sugar 2/3 cup light brown sugar, packed 2 extra-large eggs, at room temperature 2 teaspoons pure vanilla extract 1 cup buttermilk. shaken, at room temperature ½ cup sour cream, at room temperature 2 tablespoons brewed coffee 1¾ cups all-purpose flour 1 cup good cocoa powder 1½ teaspoons baking soda ½ teaspoon kosher salt Kathleen’s Peanut Butter Icing (see recipe) Chopped salted peanuts to decorate (optional) Preheat the oven to 350 degrees. Line cupcake pans with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and two sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended. Divide the batter among the cupcake pans (one rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting. Frost each cupcake with peanut butter icing and sprinkle with chopped peanuts, if desired. Kathleen's Peanut Butter Icing 1 cup confectioners’ sugar1 cup creamy peanut butter5 tablespoons unsalted butter, at room temperature¾ teaspoon pure vanilla extract¼ teaspoon kosher salt1/3 cup heavy cream 1 cup confectioners’ sugar 1 cup creamy peanut butter 5 tablespoons unsalted butter, at room temperature ¾ teaspoon pure vanilla extract ¼ teaspoon kosher salt 1/3 cup heavy cream Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth. Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags Dessert, ina's favorite desserts, Entertaining, Weeknight, Make Ahead , Vegetarian, baking, birthday, kids, cupcakes, chocolate, peanut butter Share This