From Lizzy - Boston, MA
I’ve made your meatballs before and they are amazing, but I am still a beginner and I’m always feeling a little confused about the breadcrumbs! Do you recommend any specific brand of “seasoned dried breadcrumbs” And for the fresh breadcrumbs, do I just chop up some bread and call them breadcrumbs?
Ina's Answer:
For the seasoned dried breadcrumbs, I like brand '"4c" which is available in most grocery stores. For fresh breadcrumbs, I start with a loaf of crusty white or sourdough bread, remove the crust, and chop the bread in a food processor until it's the size of large breadcrumbs. I hope that helps!!
From Robin Ferrell - Tulsa, OK
I’m watching your show where you made the Roasted Vegetable Frittata. I’m wondering if I can cook it in a cast iron skillet, and would it have the same results?
Ina's Answer:
I don't see any reason why you wouldn't be able to make the Roasted Vegetable Frittata in cast-iron skillet, however, I would hesitate to recommend doing so without having tried it myself.
From Dawn - Colorado Springs, CO
I notice that you almost always use chicken breasts with the skin on. What is your reasoning? Does it keep the meat juicier? I tend to not eat the skin. Will the chicken taste as delicious without it?
Ina's Answer:
For the most part, I always cook chicken with the skin on. I find it makes the meat much more tender and moist. Even if you're going to remove the skin after cooking, I would recommend you roast the chicken skin-on and then remove the skin.
From Susan Templeton - Canyon Lake, CA
I made your Perfect Roast Chicken. The chicken was a bit dry and all of the vegetables were completely charred! What did I do wrong???
Ina's Answer:
First, I would use an oven thermometer to make sure your oven temperature is accurate. (You can buy them at any hardware store!) Second, you don’t want to roast the chicken in a pan that's too big. The pan should be just big enough to hold the chicken and vegetables snugly, or it’s true, the vegetables will burn. I hope that helps!
From Jackie Wise - Pittsburgh, Pennsylvania
A few months ago you were featured in Parade Magazine. The very last thing you mentioned in the article was your favorite comfort food...oatmeal with butter & maple syrup. I would love to know how you make it!
Ina's Answer:
I make my oatmeal in my microwave - it's so easy! I put 1/3 cup quick-cooking oats (I like McCann's) in a bowl, add 1 cup of water, then microwave it on high for 4 minutes. I add a pinch of salt, a splash of milk, a little bit of butter, and a drizzle of maple syrup, and stir it all in. My favorite breakfast!
From Rochelle - New York, NY
We would love to know what sheet pans you use, and how often you replace them. They are always so sparkling and clean, and food never sticks to them. Ours have gotten really dirty and stained, even though we always use aluminum foil, which we see that you never use.
Ina's Answer:
I use aluminum sheet pans that you can buy at any cookware store. If any food is baked on after I use them, I put them in the sink with the hottest tap water and soap and let them soak overnight. The next morning they should come out perfectly clean, using a Brillo pad if necessary.
From Nancy - Akron, Ohio
Ina, I know you consider yourself a person who prefers to measure ingredients. Is there a reason you don't weigh ingredients, especially sensitive ones like flour?
Ina's Answer:
Weighing ingredients is the most precise way to measure, but because I know many people do not have kitchen scales, I always use measuring cups to make sure the recipe works without a kitchen scale.
From Barbara Walter - Greenbrae, CA
Ina, I made your Crispy Mustard Chicken & Frisee recipe. Flavor hit all the marks however the skin on the chicken looked and tasted rubbery and uncooked. The meat was the perfect doneness, just not the skin. What did I do wrong?
Ina's Answer:
While I can't be one hundred percent sure why this is happening, I have a feeling it may have to do with the chicken breasts you're using. They seem to be getting bigger and bigger and more watery. I like Bell & Evans brand, but whatever brand you use, look for breasts that aren't too huge.
From Heath Lynn Silberfeld - Gainesville, Florida
My question is about your Linzer Cookies recipe in The Barefoot Contessa Cookbook. I followed your recipe, but the dough never held together. Any ideas?
Ina's Answer:
If shortbread dough doesn't come together, adding a few drops of water usually does the trick. I hope that helps!
From Dick Walton - Phoenix, AZ
On a recent episode you explained how to cook perfect shrimp. I can't find the technique on your web site?
Ina's Answer:
I love roasting shrimp! The technique can be found in my recipe for Roasted Shrimp Cocktail. I hope you enjoy it!
From Judy Hayden - St. Louis, MO
I want to make the Chocolate Chevron Cake. I'm not clear on one issue - how do I get the cake from the rack after I have completely iced it. I'm nervous about getting it to my serving plate in one piece.
Ina's Answer:
Good question! I use a large, flat spatula to transfer the cake to a serving plate. Here is a link to a spatula similar to the one I use. I use it to toss roasted vegetables, remove cookies to a cooling rack, and for so many other things, too!
From Laura Delaporta - Clinton, CT
I will making your Chocolate Cassis Cake and was wondering how far in advance I can make it before my party.
Ina's Answer:
You can bake the cake up to a few days in advance, wrap it well and refrigerate it, and then add the ganache just before serving. You don’t want to refrigerate the cake once it’s been glazed.
From Cynthia - Punta Gorda, FL
May I make the Mocha Chocolate Icebox Cake a few days ahead and put it in the freezer?
Ina's Answer:
Unfortunately you can't freeze the Mocha Chocolate Icebox Cake, but you can make it up to 2 days in advance and keep it in the refrigerator.
From Lisa Stern - Seaford, NY
Is there a difference between a pine nut and a pignoli nut? I can't find pine nuts.
Ina's Answer:
No! They are actually the same thing!
From Cheryl - Seattle, WA
I will be making your Herbed Goat Cheese (Cooking for Jeffrey). I would like to know how long will the cheese keep in the fridge?
Ina's Answer:
I actually wouldn't recommend leaving the finished dish in the refrigerator for more than a few days, as the goat cheese may begin to disintegrate.
From Chrissie McGiveran - Los Gatos, CA
I purchased Framboise, Cassis and Limoncello recently and I would like to know if any need refrigeration after opening to preserve shelf-life and how long will they last?
Ina's Answer:
Liqueurs do not need to be refrigerated after being opened, and they should last indefinitely!
From Lois Stark - Greenwich, NY
What size eggs do you use for baking? I'd like to make the Sour Cream Coffee Cake, but would like to know what size eggs to use.
Ina's Answer:
I use extra-large eggs in all my recipes.
From Lynda - Little Rock, AR
I have one friend who is completely vegan. How do you handle this situation at a dinner party without having to cook two complete meals?
Ina's Answer:
I agree that you don't want to make two separate meals- both because it's too much work, but also because you don't want the guest who's vegan to feel "other." I might make a meat main course and lots of vegetable dishes, including one more substantial dish, like a grain or rice, and every can choose what they like for dinner!
From Marilyn - England
Can you tell me how you transfer Anna's Tomato Tart from the sheet pan to the chopping board? I know it's probably simple but I'm afraid the base will break up.
Ina's Answer:
Holding the sheet pan with your left hand, pull the parchment paper and the tart onto the board in one stroke with your right hand. Then, transfer in squares to a dish or serve from the board with the parchment underneath. I hope that helps!
From Liz Kovats - Brielle, NJ
Do you have a foolproof way to melt butter for a recipe? I usually melt it in the microwave in a glass bowl, but sometimes it pops and causes a mess.
Ina's Answer:
I melt butter on the stove in a small saucepan over low heat. It only takes a few minutes - and no mess!
From Nicole Adams - Beaverton, Oregon
You have two slightly different recipes for spinach in puff pastry: Spinach Pie from The Barefoot Contessa Cookbook and Spinach in Puff Pastry in Barefoot in Paris. Which of them do you prefer?
Ina's Answer:
I love them both, but the one that I've made the most is the Spinach Pie in The Barefoot Contessa Cookbook. It's easy and delicious!
From Juliette - Bradley Beach, NJ
I noticed that when you make white chocolate chocolate cookies, the dark chocolate bark, and the white chocolate bark, you use 1 pound bricks of “good chocolate." What brand do you use and where can you find it?
Ina's Answer:
I prefer Lindt, Callebaut, or Valrhona chocolate. I buy them at specialty food and cooking stores, or online at Amazon.com.
From Melanie Farley - Ashland, KY
I love making deviled eggs for get togethers, but I was wondering if you have a fancier recipe for them? I would love to do something different other than your basic deviled egg next time.
Ina's Answer:
I do! My recipe for Smoked Salmon Deviled Eggs is a delicious way to dress up traditional deviled eggs for a party.
From Kate - New Jersey
Which of your recipes would you recommend as a sure-fire pick-me-up for when someone is feeling blue and needs some comfort food?
Ina's Answer:
I would make Turkey Meatloaf and Parmesan Smashed Potatoes, or even a simple Perfect Roast Chicken. There's even a dessert that means "pick me up" in Italian - tiramisu !
From Gavin Pierce - Fayetteville, NC
What are a couple of essential items to give as a gift to a friend who enjoys the kitchen?
Ina's Answer:
When I want to buy a gift for someone who's a cook, I very often choose a great knife because it's a luxury that lasts for a lifetime. Another great gift would be a collection of wooden spoons, plastic spatulas, and stainless steel mixing spoons.
From Roger Wojcik - Buffalo, NY
When measuring ingredients like honey, yogurt, or even ice, should I use dry measures or wet measures if the recipe calls for more than 1/4 cup?
Ina's Answer:
For anything that's pourable and will be level on top once it settles (like honey, use a liquid measuring cup. For ingredients like ice or yogurt that do not "level out," you would want to use a dry measuring cup so you can level them off with the back of a knife.
From Helen Feenie - Los Angeles / London
I saw you make truffled mashed potatoes the other day and wondered what the difference in taste is between white and black...which is more "truffley?"
Ina's Answer:
Black truffles tend to come from the South of France, while white truffles tend to come from Italy. Black truffles have a much more subtle flavor, but I prefer the strong pungent flavor of white truffles. I actually only use truffle butter, which has actual truffles in it- because truffle oil can vary enormously in terms of truffle content.
From Jack Crossley - Amherst, Massachusetts
I am an incoming college student, and would love some tips. What are some staple ingredients that I should have on hand, and what are some recipes that would work well in a college setting?
Ina's Answer:
Assuming that you have an oven, there a million things you can make on a sheet pan with (12x18 with a 1-inch lip.) You can roast chicken breasts, Brussels sprouts, cherry tomatoes, potatoes, really any vegetable! You can even make brownies for dessert. And, it never hurts to have a box of pasta and a jar of Rao's marinara sauce on hand for dinner in ten minutes!
From Dana Koegel - Miltona, MN
How should vinegars and flavored olive oils be stored?
Ina's Answer:
You can store both of them in the pantry, but I store olive oil in the pantry and vinegars in the refrigerator to extend their life.
From Helen Bilodeau-Kielbasa - Charlottesville, VA
My question is regarding instant coffee granules versus instant espresso granules in various recipes. Are these distinctly different and should I buy two different products?
Ina's Answer:
They are two different products. Instant espresso powder has a stronger coffee flavor than the instant coffee granules. I decide which ingredient to use depending on the amount of coffee flavor I would like in a particular recipe.
From -
I love your show and love cooking and cookbooks, however, I don't have any of your books! Which of your books would you recommend getting first? I want them all, but where should I start?
Ina's Answer:
I always recommend starting with the first book, The Barefoot Contessa Cookbook. There are really simple recipes like Perfect Roast Chicken and Outrageous Brownies that everyone wants to know how to make. Hope you love it!
From Maria - New Jersey
Ina, I think I've found my Jeffrey. How do I know he's the one? Also, what do you recommend I cook for him?
Ina's Answer:
A roast chicken! If he's a real Jeffrey, it'll be his favorite!
From Molly - St. Louis, MO
What are your favorite hostess gifts?
Ina's Answer:
For a hostess gift, I prefer not to bring something that the host feels obliged to serve for dinner, but instead I bring something they can serve after dinner, like a box of Fran's Chocolate's caramels, or for breakfast the next day, like my favorite coffee and granola.
From Andrea - Venice, Fl
Do you serve salad at the beginning of a meal or the end? As I understand it is a European/American difference?
Ina's Answer:
Both are perfectly fine. It's definitely a french custom to serve salad after the main course, but I prefer to serve it first.
From Mary - Captiva, FL
I always set up buffet style for entertaining yet struggle as to the appropriate timing and manner to clear the dishes after dinner. I never want to break up the momentum of the conversation yet do not feel so proper about leaving empty finished dinner plates in front of my guests. Any tips would be appreciated as, it seems no matter what I do guests end up getting up.
Ina's Answer:
I usually set up a buffet rather than serving my guests. But when it's time to clear the dishes and serve the next course, I actually ask my friends to help, and that way, they feel like they're on the team! I think people don't feel comfortable being waited on by their friends and would prefer to help. I hope that makes enteratining less stressful for you!
From Pauline Bedard - Montreal, Canada
I made your Gazpacho recipe and I would like to know how many days I can keep it in the fridge.
Ina's Answer:
In my experience Gazpacho should be perfectly fine in the refrigerator for 3 days, but eventually the tomatoes will break down.
From Linda Porter - Idaho
My dining room table seats 8 snugly. With all the place settings and not lots of room down the middle, what is the best way to serve for a sit-down dinner?
Ina's Answer:
When I have a dinner party I almost always set up a buffet on the counter or sideboard. Everyone can just help themselves- it's easiest for both the host and the guest!
From Karen R. Rife - North Carolina
I love to entertain small and large groups. My question is: do you always have to offer an appetizer with the cocktail hour?
Ina's Answer:
I think it's nice to serve a little something so people don't get "toasted" during the cocktail hour. But it doesn't have to be anything complicated - I usually serve something simple like salted cashews, olives, or good potato chips.
From Thida Lwin - Irvine, CA
I am planning to make 4-hour lamb. What is your suggestion on the leg of lamb ...bone in vs boneless? Can I use boneless leg of lamb? Will the result be the same.
Ina's Answer:
I've never tried making this recipe with a boneless leg of lamb. I would think you can without any trouble, but the boneless leg will cook differently than a bone-in leg.
From Diane Harris - Michigan
When you say good white chocolate, what do you mean?
Ina's Answer:
I use bars of white chocolate, preferably Lindt or Callebaut.
From Jennifer - Minneapolis, MN
Can I make your Lobster Mac & Cheese a day in advance and bake it right before dinner the next day?
Ina's Answer:
Yes! You can assemble everything, keep the mac & cheese in the refrigerator overnight, and bake just before serving.
From Amber - Sioux City, IA
When my cheesecake comes out of the oven, it has a light brownness on the outer edge of it. What can I do to do avoid that, or is that how all professional cheesecakes look?
Ina's Answer:
That actually is how all cheesecakes look, and I think the lightly browned edges make the cheesecake look perfectly done.
From Kristie - Kamloops, BC, Canada
My question is regarding meringue for a Pavlova dessert. Mine have a nice texture and taste, but the colour is more beige than white. My oven is clean, and I have checked the baking temps with additional thermometers. Help!
Ina's Answer:
The problem is either that the temperature was too high or the meringue was in the oven too long. In my experience, the trick with meringues is to keep an eye on them - unfortunately they can go from perfectly baked to overdone very quickly!
From Allie Van Dine - Washington, DC
I love how one way you show your love for Jeffrey is by cooking for him. What good recipes would you recommend I cook for my boyfriend when he is studying for his law school finals?
Ina's Answer:
What a lovely thing to do. I think he'd really appreciate the Perfect Roast Chicken from The Barefoot Contessa Cookbook, or the Skillet Roasted Lemon Chicken from Cooking from Jeffrey.
From Esther - Sunset Beach, NC
I have a question about Tate's chocolate chip cookies. Is there something special about these that would affect the Mocha Icebox Cake, or can I use any brand?
Ina's Answer:
Tate's cookies are very thin and crisp, which makes them perfect for soaking up the mocha whipped cream. However, any similarly thin and crisp chocolate chip cookie should work for the recipe.
From Jennifer - Boston
I was planning on making your Winter Minestrone for a family friend who's feeling down, but I'm concerned with how the pasta will hold up if the soup is reheated or frozen.
Ina's Answer:
The soup may need a little bit of extra liquid (stock or water) when it's reheated, but otherwise it should be totally fine!
From Teresa Hughes - Westminster, MD
Do you prefer to use a charcoal or a gas grill? What are the advantages of each one? I noticed many of your recipes call for outdoor grill.
Ina's Answer:
I prefer a charcoal grill because I like the flavor, but if you prefer the ease of turning on a gas grill, that's perfectly fine, too!
From Ross - Upstate New York
I am a fan of your Blueberry Coffee Cake Muffins. We have a plentiful supply of blueberries in our area and have been freezing them for years. I do understand that fresh is always best, but home-grown is right up there, too. Will frozen blueberries affect this recipe?
Ina's Answer:
I haven't tried using them, but I think frozen blueberries would work just fine for this recipe!
From Gregory Wojtera - Vermont
I love cauliflower but it is such a messy veggie to prep. I always end up with small pieces of cauliflower florets all over my counters and floor. Any suggestion for a better way to prep it?
Ina's Answer:
Yes! Turn the cauliflower over, florets down on the cutting board and cut out the core with a knife. Then, just cut through the stems, and then pull the florets apart. You end up with whole florets of cauliflower- and no mess!
From Alberta Robinson - Erlanger, KY
I have a question about making meringue. Every time I prepare meringue to top my pies or pudding within a few hours it starts to pull away from the sides and eventually deflates. Is this normal or am I doing something wrong?
Ina's Answer:
That's normal! That's exactly what meringue does, so it's best served right after you make it.
From Linda - San Francisco, CA
In your Spicy Hermit Bars recipe, the glaze calls for confectioners sugar and rum. Any non-alcoholic suggestions to replace the rum?
Ina's Answer:
Yes! You can substitute water or freshly squeezed lemon juice.
From Nancy Ciampa - Long Island, NY
I love your shortbread cookie recipe and love giving them as gifts. However, I find the dough hard to work with, it's not a smooth dough and find it hard to keep together and roll out smoothly to make cookies. Any advice?
Ina's Answer:
Different butters have different water content, and some can be drier than others. If the shortbread dough feels dry, I add a teaspoon or two of water until it's easier to work with.
From Cathy Gilchrist - Asheville, NC
Do you use mostly white dishes and white Le Creuset? I love various colors but have a hard time mixing colors when entertaining. Am I being silly?
Ina's Answer:
I use mostly white dishes and serving platters because they generally make the food look the best. There are a few exceptions: salads and green vegetables can look beautiful on grey platters and I love to serve dessert on colorful old-fashioned plates that I collect at flea markets and antique china stores.
From Kathy Rohwer - Damascus, MD
You often reference using "good" vinegars. What is your criteria for a "good" vinegar?
Ina's Answer:
I always say to use the highest- quality vinegars and olive oils in your price range. It doesn't have to be the most expensive bottle on the shelf to be "good," and you can always ask for recommendations from someone at your local grocery store or specialty food store.
From Elsa van Huyssteen - South Africa
I would like to make your recipe, salted caramel nuts, but do not know what this ingredient is - 1 teaspoon fleur de sel.
Ina's Answer:
Fleur de sel is a French sea salt, with a larger grain than kosher salt. Here is some more information on the different salts I use- I hope you find it helpful! https://barefootcontessa.com/s...
From Melissa - Pittsburgh, PA
What is your suggestion for an artist or genre to start an upbeat playlist for a cocktail party?
Ina's Answer:
I like to play Costes La Suite (Hotel Costes Vol.2) - it's an eclectic mix of genres but the songs are all fun and upbeat...perfect for cocktail party!
From Carol - Harleysville, PA
There are so many types of salt - table salt, sea salt, kosher salt. Does it make a difference which salt is used when cooking or baking?
Ina's Answer:
The kind of salt you use definitely makes a difference. I never use table salt because it has a metallic taste and tastes extremely salty. All of my recipes are based on Diamond Crystal kosher salt (even using a different brand of kosher salt makes a difference!) Sea salt is less salty than kosher, and fleur de sel is even milder- I often use it for finishing rather than cooking.
From Debra Conwell - NY and PA
What is the best knife sharpener to buy?
Ina's Answer:
From Amy - La Jolla, CA
What is your favorite brand for pots and pans?
Ina's Answer:
From Jodie Weaver - Valrico, FL
Can creme brûlée be made a few days ahead of time and frozen then torched just prior to serving?
Ina's Answer:
From Cheryl - Portland, OR
My question is about ice cream scoops. I'm not a great baker and my cookies are different sizes; my cupcakes and muffins are flat or way over the rim. I see that scoops are either numbered or marked by oz's and I have a collection that have no markings. What size is best and how do I tell what size my scoops are?
Ina's Answer:
From Simon B. - Brooklyn, New York
Is there a kitchen tool you think is overrated?
Ina's Answer:
From David L. - Evanston, IL
I'm going to Paris in December for the first time and would love some restaurant recommendations.
Ina's Answer:
From Julia G. - Ann Arbor, Michigan
Do you have any ideas for desserts that travel well ?
Ina's Answer:
From Susan R. - Bethesda, MD
How far in advance can I make your Chocolate Ganache Cupcakes?
Ina's Answer:
From Jen T. - East Hampton, NY
Once I pick fresh herbs from my garden, how can I store them to make sure they last as long as possible in my refrigerator?
Ina's Answer:
From Doug H - Cedarville, MI
How do you get the inspiration for all your great recipes?
Ina's Answer:
I find inspiration everywhere - cookbooks, magazines, restaurants, friends, and remembered flavors. For each book, I start with a list of 75 to 100 ideas, then over the next two years, I add recipe ideas and delete the ideas that don't work. I'm always looking for recipes that are things you really want to eat, with ingredients you can find in a grocery store, and that you feel you can make.