From Janet Kahoe - Maryland
Loved your Frozen Key Lime Pie recipe, but my crust stuck badly in the glass pie pan. What am I doing wrong?
Ina's Answer:
That's happened to me, too. I've found it's important not to press too hard when you’re packing the crust. I also let the pie defrost for 15-20 minutes before serving, and that seems to do the trick!
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 Becky - Grand Rapids, MI
I want to make your Morning Glory Muffins. In your recipe you say to use a box grater to shred the carrots and apple. I don't have a box grater anymore- may I use my electric shredder instead?
Ina's Answer:
I use a box grater because it makes the carrots a lot less wet than grating them in the food processor does. If you use a food processor or other electric appliance instead, I would lay the carrots out on a towel dry them afterwards so you don't end up adding extra moisture to the batter.
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 Marilyn - Venice, FL
I love to serve your Roasted Shrimp Cocktail for a dinner party. Can this be made ahead or should it be served warm?
Ina's Answer:
I normally serve Roasted Shrimp Cocktail at room temperature; they don't have to be warm. Of course you can make them in advance, but I find refrigerating the shrimp changes their flavor and texture. I would prep everything in advance, and roast the shrimp up to an hour before you plan to serve them.
From Carol Haggas - Davidson, North Carolina
Your Cauliflower Toasts recipe calls for “country-style“ bread ...What exactly is that?
Ina's Answer:
Any freshly baked crusty round bread, sometimes called a 'boule', will work.
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 Kristina - Chicago, IL
I watch your show on TV and wanted to make your Chocolate Chevron Cake, however, I am unable to find the can of Hershey's chocolate syrup anywhere. Can I use the squeeze bottle of Hershey's syrup instead?
Ina's Answer:
Unfortunately, Hershey's has discontinued the 16-ounce can of chocolate syrup. You can certainly use the squeeze bottle. Because syrup is measured by weight -not volume-16 ounces of chocolate syrup measures as 1 1/3 cups.
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 Diane Briggs - Houston, TX
You mention how to make vanilla extract and have shared your recipe with us, so why do you use commercially made vanilla extract on your show?
Ina's Answer:
While I do make my own vanilla extract, I don't assume that people at home have homemade vanilla on hand, so I use store-bought vanilla in my recipes. I always try to use ingredients that people can find at the grocery store.
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 Anna Burgett - Florida
How long can shortbread cookie dough remain refrigerated? Can the dough be frozen?
Ina's Answer:
Wrapped well, shortbread cookie dough can be refrigerated for up to a week, and frozen for up to 6 months.
From Rose - Cohasset, MA
I plan to serve Company Pot Roast for a dinner party. Is it possible to make it ahead and reheat to serve?
Ina's Answer:
Absolutely! This is a great make-ahead dish.
From Dr. Marilou Elido - CA
Can I prepare the Buffalo Chicken Wings a day in advance?
Ina's Answer:
I've tried making Buffalo Chicken Wings a day ahead of time, but I think they're best the day they're made. But you CAN make the blue cheese dip a day in advance.
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 Mike Taylor - Enterprise, AL
When you cook with butter, what brand do you use?
Ina's Answer:
I often use Cabot unsalted butter, but there are many good brands of butters available. What's most important is to make sure you use unsalted butter, so you are able to control the amount of salt in the recipe. Salted butters can vary significantly in the amount of salt they contain.
From Sandra Marschall - North Carolina
I want to make your Chicken Stock, but my pots are not as big as yours. How do I make half your recipe without cheating the flavor?
Ina's Answer:
You can cut the ingredients in half and the Homemade Chicken Stock will be just as delicious!
From Susan Walsh - New Jersey
Can the Parmesan Crisps be frozen?
Ina's Answer:
I wouldn't recommend freezing the Parmesan Crisps. They are very delicate and are best served the day they're made.
From Jami - Nebraska
I made your Coconut Macaroon recipe, but I did something wrong - they puddled at the bottom as they baked. What did I do wrong?
Ina's Answer:
The Coconut Macaroons do tend to leak a little bit, but there shouldn't be a "puddle" beneath the cookies when they come out. Most likely, the egg whites were either under or over-whipped. For this recipe, it's important to whip them just until they form medium-firm peaks.
From Sandra McCullough - Oregon
How much in advance can I make your Fresh Corn Salad?
Ina's Answer:
I find that Fresh Corn Salad is best served the day it's made.
From Nancy - Massachusetts
For your onion dip recipe you say to use "good mayonnaise." Does that mean homemade or a specific brand?
Ina's Answer:
By "good mayonnaise" I mean a good-quality store-bought brand, such as Hellman's or Duke's.
From Claire St.Louis - Michigan/Florida
What's your favorite type of pepper mill?
Ina's Answer:
I have used a PepperMate pepper mill for years and highly recommend it. They are available at PepperMate.com.
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 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 Christine - Rio Rancho, NM
I love making your Pecan Shortbread but I don't always have the time to roll out the cookies the same day. How long will the dough last in the refrigerator wrapped tightly in plastic wrap?
Ina's Answer:
Unfortunately, if you chill the dough for too long and then try to bring it to a temperature where you can roll it out, the outside will be too soft and the center will be too hard. What you can do, though, is roll out the dough, cut out the cookies, and then refrigerate or freeze them until you have time to bake.
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 Joan - Merrick, NY
Which kosher salt do you use in your recipes?
Ina's Answer:
I use Diamond Crystal kosher salt, which is available at most grocery stores.
From Nicole - Chicago
Are there specific times you use glass instead of metal mixing bowls?
Ina's Answer:
No, I use them completely interchangeably.
From Kathy McKeand - Greenville, IN
Mushrooms seem so dirty when you buy them. What is the best way to clean them?
Ina's Answer:
You don't want to wash mushrooms under running water, because they will absorb the water. Instead, take a clean damp sponge (without soap!) and brush them gently to remove the dirt.
From Laura Freeman - Riverside, CA
How do you keep your sheet trays clean? I am always embarrassed to have guests see mine because they get stained and dark.
Ina's Answer:
I use Brillo pads to clean my sheet pans thoroughly and then I wash them in the dishwasher. Lining the pan with parchment paper before baking or roasting is also an easy way to keep them spotless!
From Seth Martin - Lebanon, Pennsylvania
My family and I are spending Thanksgiving in Siesta Key Florida this year. We are wondering; should we cook the traditional turkey/mashed potato/stuffing meal, or do we take advantage of being next to the Gulf of Mexico and cook a fresh, local seafood Thanksgiving? What would you do?
Ina's Answer:
I would make a traditional Thanksgiving dinner. It's the one time of year when you get to cook classic Thanksgiving dishes, and in my experience, guests are always a little bit disappointed when they don't see their favorite dishes on the table!
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 Jazmyn - Tampa, FL
I'm going to meet my boyfriend's parents for the first time at a dinner party for his dad's birthday. What do you think is appropriate to bring?
Ina's Answer:
I would bring them a beautiful glassine bag of Salted Caramel Nuts, or if you don't have time to cook, a box of Fran's salted caramels is also a lovely gift.
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 Mary M Broadfoot - Florida
On one of your food network shows, you mentioned that you buy your truffle butter online. Would you share where you purchase it?
Ina's Answer:
I use Urbani or D'Artagnan white truffle butter.
From L. Gay Moss - Utah
I recently roasted chicken breasts with the skin on and my chicken was dry when finished. What did I do wrong?
Ina's Answer:
I have several suggestions. The first one is check your oven temperature with a thermometer to make sure it's the correct temperature. Second, the length of time you cook the breasts depends on how big they are, so you may have to adjust the time. Third, it's very important to wrap beef, chicken or pork with aluminin foil and let it rest for 15 minutes after cooking, to let the juice get back into the meat. I hope that helps!
From Francie Wenner - Kansas City
Love your recipes but occasionally find them too salty. I recently read that Morton's kosher salt is twice as salty as Diamond Crystal's. Which do you use?
Ina's Answer:
I use Diamond Crystal kosher salt exclusively in my recipes.
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 Jane Freudenberg - Los Angeles, CA
I love your Chipotle and Rosemary Roasted Nuts. Have made it several times and always get compliments. They are the absolute best hot out of the oven. How do I keep them that "crisp" and not so sticky.
Ina's Answer:
If the nuts get sticky and soft, I would reheat them gently over low heat before serving.
From Sharen Buyher - Oakland City, IN
I am always curious about the placement of shelves in my oven. I usually use a middle shelf by default. Do you have guidelines for baking certain dishes on top, middle, or bottom oven shelves?
Ina's Answer:
I generally bake or roast everything exactly in the middle of the oven, unless I'm using two sheet pans, in which case I'll space them evenly. However, If I'm doing a large roast, I want the roast in the middle, not the pan in the middle, so I'll adjust the rack accordingly.
From Nancy - Doylestown, PA
I'd like to make scones and freeze them to take on a family vacation to a mountain cabin. Do I freeze before or after baking?
Ina's Answer:
I would roll out the dough, cut out the scones out, and freeze them before baking. Then, defrost and bake when you get there!
From Karen Evans - TX
On one of your shows you had a plastic wrap dispenser that you pulled the wrap out and tapped the lid down and it cut the wrap no fuss or balling up in a mess. Where did you find that?
Ina's Answer:
I have used a Stretch-Tite 7500 plastic wrap dispenser for years and absolutely love it. You can find them at Cassandra's Kitchen.
From Marianne - Milwaukee, WI
Having friends over for a casual pizza dinner. Would you serve starters with this?
Ina's Answer:
I would serve a big Italian salad with lots greens, radicchio and Parmesan alongside the pizza.
From Allison - Naperville, IL
I am wondering when I should salt my pasta water. Is it when it starts to boil, before, or when I add the pasta?
Ina's Answer:
I always salt my pasta water when I begin heating it on the stove. You could add it when the water starts to boil, just make sure to add it before the pasta!
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 Trey - Okmulgee, OK
What would be a good dish to make out of Cooking for Jeffrey on our anniversary as dessert?
Ina's Answer:
I would make Vanilla Rum Panna Cotta with Salted Caramel. It's easy because you can make the Panna Cotta the day before, and all you need to do is drizzle the warm caramel on top before serving.
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 Cathy Henning - Petaluma, CA
When you have guests...How do you get the food to the table warm if not indeed hot...without cooking in front of them? You certainly must have the figured out.
Ina's Answer:
I make a game plan for the dinner before I finalize the menu, and I tend to make one thing in the oven, one thing on top of the stove, and one thing at room temp that I can make in advance. I either make the main course earlier in the day and reheat it, or I have the dish assembled and it goes into the oven before guests arrive. I try not to do any cooking while the guests are there. It takes a lot of planning, but I am so much more relaxed when everyone arrives. I hope that helps!
From Julie K Dorenkamp - Pittsburgh, PA
I'm in the market for a new pepper mill. What would you recommend that is functional and attractive to leave on your counter?
Ina's Answer:
I have used a Pepper Mate pepper mill for years, and I absolutely love it!
From Kimberly Pepper - Minnesota
I made your chocolate ganache cake for Easter. The recipe called for one 16-oz can of Hershey's syrup. I bought a 24-oz bottle and had my daughter measure 2 cups (16 fluid ounces) and add it to the mix. Only after it was too late did I realize the 24-oz bottle was empty meaning we had added too much syrup. Can you help explain why 2 cups of syrup is more than 16 ounces?
Ina's Answer:
Hershey's chocolate syrup is measured by weight, not volume, so a 16-ounce can of the syrup actually measures 1 1/3 liquid cups, not 2 cups.
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 Sue Carroll - Bethesda, MD
How do you decide whether to use a stand mixer or a food processor when blending butter into flour?
Ina's Answer:
When you're blending butter into flour, a stand mixer does it more slowly, and you can control the speed better. If you're careful, you can certainly use a food processor instead, you just want to be sure that you don't over-blend the butter.
From Beth - St. Louis, MO
What is your favorite cookie recipe?
Ina's Answer:
The linzer cookies from The Barefoot Contessa Cookbook, because I love shortbread and raspberry together. A close second is the Ultimate Ginger Cookies from Barefoot Contessa At Home.
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 Sandra Kretzschmar - Brighton, MI
I made your outrageous brownies- they are the best brownies I've ever eaten! Are they supposed to be kept in the refrigerator? The instructions say to refrigerate then cut.
Ina's Answer:
I keep the brownies wrapped well in the refrigerator, and then I take them out before serving at room temperature.
From Darian Longmire - Chicago, IL
What kind of beverage and spirits are essential for stocking a home mini bar?
Ina's Answer:
I usually have Scotch, vodka, bourbon and gin, and it's always good to have a red and white wine on hand. For mixed drinks, I would stock tonic, club soda and ginger ale. And if you have room for more, add what you think your friends like to drink-- rum, tequila, etc.
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 Shirley Cole - Michigan
I made your chocolate dipped strawberries for Valentine's day! They were great except they stuck to the glass plate. What did I do wrong?
Ina's Answer:
I would recommend dipping the strawberries and letting them cool on parchment or wax paper. When they're cooled and the chocolate has hardened, peel the paper off and place the strawberries onto a serving dish- that should solve the problem!
From Pete Mapelli - Carmel, NY
Can the Decadent (Gluten-Free) Chocolate Cake be made with regular flour?
Ina's Answer:
Yes! Just substitute 1 tablespoon all-purpose flour for the gluten-free flour.
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 Gene Longo - Annapolis, MD
I love to bake, but I am struggling with using a pastry bag. I would love to master this skill - what advice do you have?
Ina's Answer:
The only way to learn to use a pastry bag is to practice. I would make a big bowl of whipped cream fill a pastry bag, and pipe the whipped cream onto a cutting board. When you're done, scoop it back into the bag, and try again until you have the hang of it!
From Jessica Sennett - Chicago, IL
My best girlfriend is going to be a mommy very soon. I was wondering if you had any suggestions for make-ahead freezer meals that I can make for her and her husband to have ready when they come home from the hospital.
Ina's Answer:
Soups and stews freeze very well, as well as anything that has a sauce, like beef Bourguignon, chicken pot pies, and lasagna.
From Dorothy O'Neill - New City, NY
How far in advance can I make the Limoncello Ricotta Cheesecake?
Ina's Answer:
You can keep the cheesecake in the refrigerator overnight, but it's best served the day it's made.
From Joel Kreiss - Venice, FL
We just bought your Cooking For Jeffrey book and made the Skillet Roasted Lemon Chicken- We loved it, however there was a distinct bitterness to the dish due to the rind of the lemon. Is there a way around this?
Ina's Answer:
As the lemon slices cook, they break down and caramelize, but it's important that they be sliced very thin- no more than 1/4" slices- or they may remain bitter.
From Thida Lwin - Irvine, CA
Planning to make roast chicken with bread and arugula salad for 6 people. I am using 2 whole chickens. Can I use a Cuisinart roasting pan instead of an iron skillet? A 10 or 12 inch skillet won't have enough room for 2 chickens.
Ina's Answer:
I haven't tried roasting two chickens in a roasting pan, but I have doubled the recipe many times using two separate cast iron skillets- it works beautifully!
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 Barbara Weaver - Los Angeles, CA
We absolutely love the Lemon Ginger Molasses Cake. However, both times I've made it so far, the center has fallen after removing it from the oven. I followed the recipe exactly, and even have oven thermometers (middle and front of oven) to monitor the exact temperature. The toothpick "just" came out clean after the full 35 minutes of baking, and I heeded the warning not to overbake it. Do you have any other suggestions?
Ina's Answer:
So sorry you had a problem with the Ginger Molasses Cake! It does fall just a bit in the middle when it cools but you might try 2 things - bake it just a bit longer, and/or add another tablespoon of flour to the batter. I hope one of those helps!
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 Caroline Eastwood - Montreal, Canada
Hi Ina, I love your lemon chicken and risotto recipes. Can you recommend white wines to use when making them?
Ina's Answer:
I would recommend Pinot Grigio- it's versatile and easy to find!
From Laura Quinn - Derry, Ireland
What would you recommend baking for homemade Christmas gifts?
Ina's Answer:
I love to make Salted Caramel Nuts, White Chocolate Bark (Barefoot Contessa How Easy Is That?) and Rum Raisin Truffles (Barefoot Contessa Foolproof)!
From David Coop - Bristol, RI
I'm a big fan of your raspberry cheesecake recipe. It always tastes great but it tends to crack down the middle. Any suggestions on how to avoid this?
Ina's Answer:
Cheesecakes can crack if they are the slightest bit overcooked. I've had this problem, too, but thankfully the top of the cheesecake is covered with raspberries so no one will know!
From Linsley - NJ
Can I make the soppressata and cheese in puff pastry and hold it in the refrigerator for six hours?
Ina's Answer:
Yes, you can assemble the pastry ahead of time, but don't bake it until you're ready to serve it.
From Susan Mack - Armonk, NY
Can the Fresh Corn Pancakes be made and frozen?
Ina's Answer:
No, I would not recommend freezing the Fresh Corn Pancakes. These are best served right away.
From Amy - La Jolla, CA
What is your favorite brand for pots and pans?
Ina's Answer:
From Sydney Baer - Portland, OR
I made your challah - yummmm! The braid was tight going into the oven, but the "seams" of the braid spread upon baking. The original braid was nicely browned, but the "spread" part was cooked, but not browned. What happened?
Ina's Answer:
From Shawn ONeil - Kennebunkport, Maine
Can I make the French flageolet beans a day ahead? If so what is the best way to reheat without drying them out?
Ina's Answer:
Yes! I would reheat the beans in a pot over low heat on the stove. You may find you need to add a little extra liquid.
From Laura - Todd, NC
Can you make your Tuscan Lemon Chicken using boneless skinless chicken breast? If so, what are the changes And can you cook the breast in the oven instead of on the grill?
Ina's Answer:
I wouldn't recommend using boneless skinless breasts to make the Tuscan Lemon Chicken, but you might like my Lemon Chicken Breasts recipe - it uses boneless skinless breasts and is made in the oven.
From Sandy Lauper - Blue Point, NY
What would be a good salad, vegetable or starch to serve with your Beef Bourguignon?
Ina's Answer:
From Pennie - Rancho Palos Verdes, CA
Should I sift flour before or after measuring?
Ina's Answer:
Traditionally, sifting flour is done to standardize the amount of flour in each cup. However, I find if you use a spoon to lighten the flour before you measure it, you will also end up with a standardized amount of flour. I actually sift the flour after measuring it to combine it with the other dry ingredients, but that's technically not necessary.
From Ann Callahan - New York, New York
How far in advance should I remove your Frozen Key Lime Pie from the freezer before serving?
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 Leslie - Milford, CT
Can I make ahead and freeze your Lemon Bars?
Ina's Answer:
No, I would not recommend freezing my Lemon Bar recipe. They're always best the day they're made.
From Ann Amy - Henderson, NV
In a baking recipe or any recipe for that matter, can I halve the ingredients? I understand that the vessel should be smaller and the time decreased but will the recipe come out the same?
Ina's Answer:
From Barb Bennett - Asheville, North Carolina
Can I make your Roasted Vegetable Lasagna in advance and freeze it? If so, would modifications to the recipe be needed?
Ina's Answer:
From Judy Lovic - Williamsburg, VA
I am having trouble making the croutons for your Panzanella recipe - the bread keeps burning. I tried lowering the heat on the stove, but should they be cooked in the oven?
Ina's Answer:
From Mary Cook Blanshard - Dallas, TX
When I make whipped cream for dessert and want to do it ahead of serving, I whip it and put it into the refrigerator; however, when I take it out to serve the top portion looks the same but the underside have reverted to liquid......what am I doing wrong?
Ina's Answer:
From Lisa Guy - Queenstown, Maryland
Today, on Facebook you posted the recipe for Skillet-Roasted Lemon Chicken from your new cookbook Cooking with Jeffrey. My question is - I bought two half chickens from Whole Foods, can I use those instead of a whole chicken that has been spatchcocked?
Ina's Answer:
From Martha - Portland, OR
I am trying to make meals for my daughter to serve and eat after she has her baby. I'm thinking frozen complete main dish and I wanted to make your Parker's Beef Stew. Does it freeze well?
Ina's Answer:
From Katie - San Jose
In your book Make It Ahead, you call for 750 ml of vodka in the Cranberry Martinis recipe- which serves 6. Is that correct? It seems like a lot.
Ina's Answer:
From Wes and Kent Quesenberry-Poteete - Peachtree Corners, GA
Do you have a recipe for a Caesar Salad dressing that doesn't include any anchovies?
Ina's Answer:
My recipe for Caesar Dressing in Barefoot Contessa Parties does have anchovies, but you can omit them and the dressing will still be delicious!
From Nancy Costick - Pacific Palisades CA.
Where can I buy the glass canisters that you have on your counters?
Ina's Answer:
From Gramcrackergran - Santa Rosa, CA
I would like to cook just half a filet of beef instead of the whole thing as there are only two of us in our household. Do I proceed as the recipe says, at 500 degrees F, and cook it for the same amount of time as a whole filet?
Ina's Answer:
From Frank R. - Portsmouth, New Hampshire
How far in advance can I make your deviled eggs?
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From Molly C. - Washington, DC
What are your go-to brunch recipes that you can make ahead of time?
Ina's Answer:
From Simon B. - Brooklyn, New York
Is there a kitchen tool you think is overrated?
Ina's Answer:
From Diane W. - Pasadena, California
Where did you get the shallow bowls you use for soup?
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 Janet H. - Cape Elizabeth, Maine
What sides would you serve with your Penne with Five Cheeses recipe?
Ina's Answer:
From Susan R. - Bethesda, MD
How far in advance can I make your Chocolate Ganache Cupcakes?
Ina's Answer:
From Margaret M. - Columbus, OH
How do you keep your pans so clean and shiny?
Ina's Answer:
I use good-quality All-Clad and LeCreuset cookware. I never put a dirty pot or pan into the dishwasher; the heat bakes it on permanently. Instead, if a pot has food caked on, I fill it with the hottest tap water and dish soap and allow it to soak in the sink overnight. In the morning, the pots come out clean with either a sponge or a quick steel scrubber. My cookware is expensive but I take good care of it and so far, many of the pans have lasted for almost 40 years!
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.