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 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 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 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 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 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 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 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 Wendy McCormack - Western Australia
What brand of knives do you recommend?
Ina's Answer:
I use Wusthof Classic knives and highly recommend them. There are available online and at many major kitchen stores, such as Williams Sonoma and Sur La Table.
From Christine Benoit - Clinton Township, Michigan
I am looking for a high-quality olive oil. What brand do you suggest?
Ina's Answer:
I use Olio Santo extra-virgin olive oil and highly recommend it. It's available at Williams-Sonoma.
From Dorothy Hayers - United Kingdom
I am not familiar with Hersheys chocolate syrup. Do you know of a U.K. equivalent?
Ina's Answer:
Unfortunately, I am not aware of a UK equivalent, but I do that know Hersheys chocolate syrup is available to purchase on Amazon.com.uk.
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 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 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 Julian - Houston, Texas
I’d like to know what brand panini press you use on the show?
Ina's Answer:
I use a Krups panini grill on the show and at home!
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 Rebecca - Amarillo, Texas
I love the big white serving bowls and platters that you use. What brand are they and where can they be purchased?
Ina's Answer:
I get a lot of my serving bowls and platters from Williams-Sonoma and Crate & Barrel. They both have a huge range of white china. For example, my large serving bowls are Crate and Barrel brand, and my Pillivuyt and Apilco dishes are from Williams-Sonoma. I hope that helps!
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 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 Nicole - Chicago
Are there specific times you use glass instead of metal mixing bowls?
Ina's Answer:
No, I use them completely interchangeably.
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 Ellie Hoehn - Marshfield, MA
Where can I find that great pepper mill with storage so you are able to "measure" the pepper just grated?
Ina's Answer:
I have used my PepperMate pepper grinder for years and highly recommend it. They are available at Cassandra's Kitchen.
From Allene - Jackson, MS
What is the name of the canned Italian tomatoes you recommend?
Ina's Answer:
I use and recommend San Marzano tomatoes. They're the best!
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 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 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 -
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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 Trish - River Edge, NJ
I'm looking to purchase a KitchenAid Stand Mixer. Do you recommend one in particular?
Ina's Answer:
The stand mixer I use is KitchenAids's Artisan Model: No. KSM150PSWH, in white. The bowl is a 4.5 quart size.
From Karen Anderson - Boston, MA
How do you recommend storing flour and sugar? I'm not going to have canisters on the counter - so the container doesn't have to look pretty.
Ina's Answer:
From Ryan King - Cleveland Heights, Ohio
Hi Ina, I LOVE your recipe for chicken stock. However, even though I follow your recipe to a T, my chicken stock never fully congeals and turns gelatinous the way yours does. Am I doing something wrong?
Ina's Answer:
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 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 Sandy Lauper - Blue Point, NY
What would be a good salad, vegetable or starch to serve with your Beef Bourguignon?
Ina's Answer:
From Frannie Mendlow - Brooklyn, NY
What brand of shortening do you now use in your pie shells?
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 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 Linda Young - San Francisco Bay Area
I have many of your recipes but not a ratatouille recipe. Do you have one?
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 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 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 Pat Englund - Houston, TX
Would you recommend keeping muffin batter in the refrigerator overnight?
Ina's Answer:
From Michele Huertas - Alamo, California
You said you use "Italian Cocoa Powder." What kind do you use?
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 Pam J. - Sarasota, Florida
Is there anything Jeffrey won't eat?
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 Janet H. - Cape Elizabeth, Maine
What sides would you serve with your Penne with Five Cheeses recipe?
Ina's Answer:
From Greg B. - New York City
How do you know how much wine to buy for a dinner party?
Ina's Answer:
From Paul W. - Miami, FL
What do you mean by "good" olive oil?
Ina's Answer:
From Susan R. - Bethesda, MD
How far in advance can I make your Chocolate Ganache Cupcakes?
Ina's Answer: