From Mark - Muskegon, MI
You often use fig leafs on your cheeseboards. I've checked with local shops, but I'm not able to find any type of leave that hasn't been treated. Is there a place to order the leafs online? Thanks Ina!
Ina's Answer:
Fig leaves can be hard to find, but I sometimes find them at my local florist. Florists also tend to carry Lemon or Galax leaves which are good substitutes!
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 Barbara Kemppainen - Michigan
What size cast iron skillets do you use for your individual brownie skillet dessert? Thank you.
Ina's Answer:
The skillets I use measure 5 inches across on the top, 3½ inches across the bottom, and 1 inch deep.
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 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 Karin Mayhew - Washington State
Many years ago I could print a recipe index encompassing all your recipes in all your cookbooks. Is that still available?
Ina's Answer:
Yes it is! Click here to see the index on our website - you can now search for recipes, too.
From Brittny Metildi - Folsom, CA
Hi Ina! I am starting my collection in the kitchen and wanted to see what are some of your favorite brands for pots and pans, knives, and other kitchen equipment. Thank you!
Ina's Answer:
I've actually listed all my favorite kitchen equipment, tools, and products on my website to answer that exact question!! Click here to see all my favorites!
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 Melanie - Hampton Cove, Alabama
I am taking my sister to Paris for her 40th birthday. Is there a restaurant you can suggest that is both delicious and unpretentious?
Ina's Answer:
One quintessentially Parisian restaurant is called a classic French bistro called Le Paul Bert. The owners have two restaurants on the same street- the one I love is at 18 Rue Paul Bert.
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 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 John - Connecticut
Because fall is approaching, what are some of the best foods to get a farmers market in the fall?
Ina's Answer:
Some of my favorite fall vegetables and fruits are Brussels sprouts, butternut squash, cauliflower, sweet potatoes, and good, crisp apples.
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 Sheila - Pelham, AL
How do you keep cookies crisp? Mine always get soft.
Ina's Answer:
The crispness of a cookie often depends on the recipe. Some chocolate chip cookies are crispy, while others are soft and chewy. My Chocolate Chunk Cookies have crisp edges with a chewy center.
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 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 Ms. Daryl - Starr, SC
Where can I find the plastic freezer containers that you use?
Ina's Answer:
I buy the containers online at Cassandra's Kitchen.
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 Ginny Krol - Buffalo, NY
What’s the best way to soften butter?
Ina's Answer:
When I need room-temperature butter, I leave it out on the kitchen counter for several hours, or even overnight, to make sure it is completely soft.
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 Lori Turpin - Dallas, TX
I love the La Rochere glasses I see you using and I'm thinking of getting some. Do you put them in the dishwasher and recommend them for everyday use?
Ina's Answer:
Yes! I use them for everyday use, and you can put them in the dishwasher. Just make sure they don't touch in the dishwasher so they don't break if they move around.
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 Elizabeth - Connecticut
On your show, I always see that salt is kept in a ramekin or other small bowl. Is the salt left uncovered all the time or do you have a cover or saran wrap to go over it?
Ina's Answer:
I keep salt uncovered in a ramekin for easy access while I'm cooking- it doesn't dry out or get bugs the way sugar or flour can.
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 Elsie - Saint. Augustine Florida
What would you have in your pantry to serve as a snack or a meal for spontaneous company?
Ina's Answer:
I always have pasta and jars of Rao's marinara sauce in the pantry for dinner in less than fifteen minutes!!
From Carolle - Avonmore, PA
I often see you use figs. I’m curious to know, how do you pick a good fig and when are they in season?
Ina's Answer:
Figs are usually in season in the fall. You want a fig that's very sweet and soft inside. They're generally underripe when you find them at the store, so I buy them and let them ripen on the counter.
From Scott Werner - Oregon
We are always tempted by deep fried recipes! But, we are often put off by how to handle the oil after the cooking: how to preserve it, how to store it, how to know when it has been re-used too much, and how to dispose of it when it is time. Any help will be much appreciated!
Ina's Answer:
I don't reuse cooking oil, because I find it smells and tastes like what you just cooked in it. I let the oil cool, pour it back into the bottle it came in, and dispose of it. I hope that helps!
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 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 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 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 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 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 Elizabeth Schmitt - San Diego, CA
I volunteer in a kindergarten and teach cooking as part of my work with the students. I want to have them make "Rori's Potato Chips" from Barefoot Contessa Parties! No oven temperature is listed. Help!
Ina's Answer:
Rori's Potato Chips bake at 325 degrees. Unfortunately, the baking temperature was omitted in the first edition.
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 Beverly - Sarasota, FL
I'm making the Tres Leches Cake and it seems like too much milk mixture. Do I use it all? I'm afraid it won't be all absorbed. Help!
Ina's Answer:
It's astonishing to me every time I make this cake, but yes, all the milk mixture does get absorbed eventually. Don't worry if it seems like too much at first.
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 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 Claudia - Bangor, ME
Once opened, how long can capers be kept around and must they be in the liquid?
Ina's Answer:
I keep the capers in the liquid to keep them moist, and they last for months in the refrigerator.
From Isabella - Brookline, MA
Where do you get the fig leaves that you use to decorate cheese platters? Do you have any alternate suggestions to dress up a platter?
Ina's Answer:
I actually have a fig tree in my garden so I'm able to use those leaves, but a florist can get you other flat leaves, such as galax or lemon leaves.
From Anne Keim - New York
I am planning to make the skillet brownies for 8 people, and I want to know if you suggest doubling the batter or making it in two separate batches.
Ina's Answer:
Though I haven't tried making the Skillet Brownies for 8, I don't see any reason why you couldn't just double the batter.
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 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 Nancy Weed - Wilmington, DE
There are so many kinds of vinegar. Which ones do you suggest for a well stocked pantry?
Ina's Answer:
I think the basic vinegars to have on hand are white wine and/or champagne, red wine and balsamic. I also use raspberry, apple cider, and sherry vinegars occasionally.
From Claire - Ann Arbor, MI
I'm newly engaged and I'm dying to have my mother in law over for dinner. What's a great menu to impress an experienced cook that won't have me stuck in the kitchen when guests arrive?
Ina's Answer:
I would make Slow-Roasted Filet of Beef with Basil Parmesan Mayonnaise, Roasted Broccolini, and Couscous with Pine Nuts. If you only have one oven, you can roast the broccolini while the filet of beef rests. I'm sure your mother in law will be impressed!!
From Allison Bredbenner - Arlington, VA
I love to use linen napkins on a regular basis but find they get easily stained during the course of routine use. Do you have any tips on a fabric that stains less, or a a way to keep my napkins looking clean all the time without spending an hour each week treating them?
Ina's Answer:
I use a spray stain remover, then wash the linens in warm soapy water in the washing machine. I let them air dry so they don't shrink, and then iron them. That always works for me; hope it works for you, too!
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 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 Heather Sargeant - Lyman, ME
I recently watched an episode about making your own Basil Mayonnaise and was wondering how long it will last in the fridge?
Ina's Answer:
It should last at least a week in the refrigerator!
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 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 Melanie Young - Oxford, MS
I want to make your recipe for Chocolate Crème Brûlée, but I don't have a kitchen blowtorch. Can I use the broiler to caramelize the tops?
Ina's Answer:
Yes, just watch them carefully and depending on the broiler, you may have to move the crème brûlées around so the sugar caramelizes evenly.
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 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 Katie - San Jose, CA
Can I freeze the chicken stew with biscuits?
Ina's Answer:
I would recommend freezing the Chicken Stew (wrap tightly!) - and then make the biscuits the day you want to serve the stew.
From Marcia Potter - Denver, CO
How do you know which onion to use in a dish if the recipe does not specify? Red, yellow, white, sweet, green? Is there a general rule of thumb for which to use?
Ina's Answer:
Unless the recipe specifies otherwise, I would always assume it's calling for yellow onions.
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 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 Diana E Miller - The Villages, FL
Can scones be frozen.....cooked today and frozen for breakfast/brunch next week?
Ina's Answer:
They can definitely be prepared and cut out and refrigerator for a day or two, and then baked before serving, but I've never frozen them and baked a week later. When you're making scones, try freezing one and see if it works!
From Bob - New York City
I'm looking for the best shrimp scampi recipe- including the kind and size of shrimp to use.
Ina's Answer:
Here's my recipe for Linguine with Shrimp Scampi from Barefoot Contessa Family Style. I hope you enjoy it!
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 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 Mindy - Port St Lucie, FL
I would like to deliver baked goods to my neighbors and friends for the holidays. What is something super easy to make, that I can make a lot of, and that also keeps with the holiday spirit? Thank you!
Ina's Answer:
I like to bakes small loaf cakes to bring to people for the holidays. I have a dozen loaf pans and I make a mixture of lemon cakes, pound cakes, carrot cakes, and chocolate cakes. If you allow them to cool completely on the counter, wrap them well, and refrigerate them, they will last for several days in the fridge until you can bring them as gifts. Happy holidays!
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 Lynn - Boone, NC
Four times a year I travel to my Mom's (95 yrs!) to fill her freezer with home-cooked meals. What mains or sides of yours freeze well?
Ina's Answer:
The dishes that freeze well are usually the ones that have sauces to keep the food from getting dry. I recommend any type of soups, stews, pot pies, or baked pastas. Anything that you assemble, such as Chicken Pot Pie, is best frozen before baking. Your Mom can defrost it overnight in the fridge and bake the pot pie before dinner.
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 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 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 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 Sandy Lauper - Blue Point, NY
What would be a good salad, vegetable or starch to serve with your Beef Bourguignon?
Ina's Answer:
From Linda Tylka - Florida
Can you freeze the Apple Pie Bars?
Ina's Answer:
No, I would not recommend freezing the Apple Pie Bars. They are best served fresh.
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 Delma A. Sassano - Pittsburgh, PA
How do you recommend storing your granola recipe? Does it need to be refrigerated?
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 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 Pat Englund - Houston, TX
Would you recommend keeping muffin batter in the refrigerator overnight?
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 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 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 Tony P. - New York City
I always get nervous when making chicken that it's going to be undercooked. How do you know when it's done?
Ina's Answer:
From Molly C. - Washington, DC
What are your go-to brunch recipes that you can make ahead of time?
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 Kathy M. - Elba, New York
How long does soup last in the freezer?
Ina's Answer:
From Julia G. - Ann Arbor, Michigan
Do you have any ideas for desserts that travel well ?
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 Paul W. - Miami, FL
What do you mean by "good" olive oil?
Ina's Answer:
From Barbara E. - Simsbury, CT
What is your favorite menu for a quick weeknight dinner?
Ina's Answer:
My favorite quick weeknight dinner is roast chicken with vegetables roasted in the pan, or recently, my Skillet Lemon Chicken in my book Cooking for Jeffrey.
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 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.