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 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 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 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 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 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 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 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 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 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 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 Melanie Farley - Ashland, KY
I love making deviled eggs for get togethers, but I was wondering if you have a fancier recipe for them? I would love to do something different other than your basic deviled egg next time.
Ina's Answer:
I do! My recipe for Smoked Salmon Deviled Eggs is a delicious way to dress up traditional deviled eggs for a party.
From Kate - New Jersey
Which of your recipes would you recommend as a sure-fire pick-me-up for when someone is feeling blue and needs some comfort food?
Ina's Answer:
I would make Turkey Meatloaf and Parmesan Smashed Potatoes, or even a simple Perfect Roast Chicken. There's even a dessert that means "pick me up" in Italian - tiramisu !
From Gavin Pierce - Fayetteville, NC
What are a couple of essential items to give as a gift to a friend who enjoys the kitchen?
Ina's Answer:
When I want to buy a gift for someone who's a cook, I very often choose a great knife because it's a luxury that lasts for a lifetime. Another great gift would be a collection of wooden spoons, plastic spatulas, and stainless steel mixing spoons.
From Roger Wojcik - Buffalo, NY
When measuring ingredients like honey, yogurt, or even ice, should I use dry measures or wet measures if the recipe calls for more than 1/4 cup?
Ina's Answer:
For anything that's pourable and will be level on top once it settles (like honey, use a liquid measuring cup. For ingredients like ice or yogurt that do not "level out," you would want to use a dry measuring cup so you can level them off with the back of a knife.
From Helen Feenie - Los Angeles / London
I saw you make truffled mashed potatoes the other day and wondered what the difference in taste is between white and black...which is more "truffley?"
Ina's Answer:
Black truffles tend to come from the South of France, while white truffles tend to come from Italy. Black truffles have a much more subtle flavor, but I prefer the strong pungent flavor of white truffles. I actually only use truffle butter, which has actual truffles in it- because truffle oil can vary enormously in terms of truffle content.
From Jack Crossley - Amherst, Massachusetts
I am an incoming college student, and would love some tips. What are some staple ingredients that I should have on hand, and what are some recipes that would work well in a college setting?
Ina's Answer:
Assuming that you have an oven, there a million things you can make on a sheet pan with (12x18 with a 1-inch lip.) You can roast chicken breasts, Brussels sprouts, cherry tomatoes, potatoes, really any vegetable! You can even make brownies for dessert. And, it never hurts to have a box of pasta and a jar of Rao's marinara sauce on hand for dinner in ten minutes!
From 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 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 Teresa Christiansen - Lakewood Ranch, Fl
I was wondering what food mill you would recommend?
Ina's Answer:
I use a Mouli food mill and would highly recommend it.
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 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 Janice Ashby - Lockport, NY
Can I substitute all blueberries in your Tri Berry Muffins recipe?
Ina's Answer:
Yes, but you'll have to change the name!
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 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 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 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 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 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 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 Linda Nichols - Waterville, NY
Can I have some of your favorite snack ideas to serve at a movie night party?
Ina's Answer:
I would serve Baked Fontina, Roasted Shrimp Cocktail, Chipotle Parmesan Popcorn (Cooking for Jeffrey), or Rosemary Cashews (Barefoot in Paris).
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 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 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 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 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 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 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 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 Frank R. - Portsmouth, New Hampshire
How far in advance can I make your deviled eggs?
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 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: