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Spring in the Garden

Spring in the Garden

Gardens

06/08/17

Father's Day

Father's Day

Cooking

06/14/17

Cook Like A Pro: Make-Ahead Desserts

Cook Like A Pro: Make-Ahead Desserts

Out & About

06/22/17

Flag Cake!

Flag Cake!

Entertaining

06/29/17

Lobster & Potato Salad

Lobster & Potato Salad

Cooking

07/13/17

Lidey's Table

Lidey's Table

Cooking

07/27/17

Summer Pudding!

Summer Pudding!

Cooking

08/24/17

Heirloom Tomato, Mozzarella, and Basil

Heirloom Tomato, Mozzarella, and Basil

Cooking

08/29/17

Back to School Treats!

Back to School Treats!

Cooking

09/07/17

Lemon Chicken Breasts

Lemon Chicken Breasts

Cooking

09/14/17

Roasted Ratatouille with Polenta

Roasted Ratatouille with Polenta

Cooking

09/21/17

Cranberry Orange Scones

Cranberry Orange Scones

Cooking

10/05/17

Modern Comfort Food

cookbooks

Modern Comfort Food

In Modern Comfort Food, Ina Garten shares 85 new recipes that will feed your deepest cravings. Many of these dishes...

Cook Like a Pro

cookbooks

Cook Like a Pro

From America’s favorite home cook: recipes, tips, and why-didn’t-I-think-of-that tricks for cooking your best. In her instant-classic cookbook, beloved author...

Cooking for Jeffrey

cookbooks

Cooking for Jeffrey

I have no greater pleasure than cooking for the people I love—and particularly for my husband, Jeffrey. I have been...

Make It Ahead

cookbooks

Make It Ahead

In this book, I tackle the number one question I'm asked by my readers: "Can I make it ahead?" If...

Barefoot Contessa Foolproof

cookbooks

Barefoot Contessa Foolproof

This book is about planning a menu and coordinating everything so it all gets to the table at the same...

Barefoot Contessa How Easy Is That?

cookbooks

Barefoot Contessa How Easy Is That?

This book is all about saving you time and avoiding stress. These aren't recipes with three ingredients that you can...

Barefoot Contessa Back to Basics

cookbooks

Barefoot Contessa Back to Basics

When I talk about getting back to basics, I'm not talking about simple mashed potatoes or a plain roast chicken....

Barefoot Contessa At Home

cookbooks

Barefoot Contessa At Home

"Something smells really good!" my husband, Jeffrey, exclaims every Friday night when he walks in the door. Most weeks, Jeffrey...

Barefoot in Paris

cookbooks

Barefoot in Paris

Americans think of French food as fancy food. It’s true that some French food is elaborate and formal, but there...

Barefoot Contessa Family Style

cookbooks

Barefoot Contessa Family Style

This idea of family is behind much of what defines my cooking style. I want everyone who comes to my...

Barefoot Contessa Parties!

cookbooks

Barefoot Contessa Parties!

From the time I was married in 1968, I loved planning parties, cooking, and getting together with my friends. But...

The Barefoot Contessa Cookbook - 25th Anniversary Edition

cookbooks

The Barefoot Contessa Cookbook - 25th Anniversary Edition

Featuring a new jacketed cover, a new foreword from Ina, and updated recipes, this twenty-fifth anniversary edition is a must-have...

Reader questions from Ask Ina:

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!

From Mark - Muskegon, MI

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!

Loved your Frozen Key Lime Pie recipe, but my crust stuck badly in the glass pie pan. What am I doing wrong?

From Janet Kahoe - Maryland

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!

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?

From Lizzy - Boston, MA

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!! 

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?

From Robin Ferrell - Tulsa, OK

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. 

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?

From Dawn - Colorado Springs, CO

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. 

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???

From Susan Templeton - Canyon Lake, CA

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!

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?

From Becky - Grand Rapids, MI

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. 

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!

From Jackie Wise - Pittsburgh, Pennsylvania

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! 

What size cast iron skillets do you use for your individual brownie skillet dessert? Thank you.

From Barbara Kemppainen - Michigan

The skillets I use measure 5 inches across on the top, 3½ inches across the bottom, and 1 inch deep. 

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.

From Rochelle - New York, NY

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. 

I love to serve your Roasted Shrimp Cocktail for a dinner party. Can this be made ahead or should it be served warm?

From Marilyn - Venice, FL

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.

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?

From Nancy - Akron, Ohio

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.  

Your Cauliflower Toasts recipe calls for “country-style“ bread ...What exactly is that?

From Carol Haggas - Davidson, North Carolina

Any freshly baked crusty round bread, sometimes called a 'boule', will work. 

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?

From Barbara Walter - Greenbrae, CA

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. 

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?

From Kristina - Chicago, IL

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. 

Many years ago I could print a recipe index encompassing all your recipes in all your cookbooks. Is that still available?

From Karin Mayhew - Washington State

Yes it is! Click here to see the index on our website - you can now search for recipes, too. 

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?

From Heath Lynn Silberfeld - Gainesville, Florida

If shortbread dough doesn't come together, adding a few drops of water usually does the trick. I hope that helps! 

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?

From Diane Briggs - Houston, TX

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.

On a recent episode you explained how to cook perfect shrimp. I can't find the technique on your web site?

From Dick Walton - Phoenix, AZ

I love roasting shrimp! The technique can be found in my recipe for Roasted Shrimp Cocktail. I hope you enjoy it! 

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!

From Brittny Metildi - Folsom, CA

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!

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.

From Judy Hayden - St. Louis, MO

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!

I will making your Chocolate Cassis Cake and was wondering how far in advance I can make it before my party.

From Laura Delaporta - Clinton, CT

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. 

I am taking my sister to Paris for her 40th birthday. Is there a restaurant you can suggest that is both delicious and unpretentious?

From Melanie - Hampton Cove, Alabama

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.

How long can shortbread cookie dough remain refrigerated? Can the dough be frozen?

From Anna Burgett - Florida

Wrapped well, shortbread cookie dough can be refrigerated for up to a week, and frozen for up to 6 months.

What brand of knives do you recommend?

From Wendy McCormack - Western Australia

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. 

I want to make your Fresh Fig and Ricotta Cake - would it still taste as wonderful if it wasn't warm?

From Suzy DeVore - Springfield IL

Yes, the Fresh Fig & Ricotta Cake is still delicious at room temperature! 

I plan to serve Company Pot Roast for a dinner party. Is it possible to make it ahead and reheat to serve?

From Rose - Cohasset, MA

Absolutely! This is a great make-ahead dish.

Can I prepare the Buffalo Chicken Wings a day in advance?

From Dr. Marilou Elido - CA

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. 

I am looking for a high-quality olive oil. What brand do you suggest?

From Christine Benoit - Clinton Township, Michigan

I use Olio Santo extra-virgin olive oil and highly recommend it. It's available at Williams-Sonoma.

Because fall is approaching, what are some of the best foods to get a farmers market in the fall?

From John - Connecticut

Some of my favorite fall vegetables and fruits are Brussels sprouts, butternut squash, cauliflower, sweet potatoes, and good, crisp apples.

Can I serve Savory Palmiers cold?

From Barbara - Toledo, OH

I wouldn't serve them chilled, but they are delicious at room temperature.

May I make the Mocha Chocolate Icebox Cake a few days ahead and put it in the freezer?

From Cynthia - Punta Gorda, FL

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. 

I am not familiar with Hersheys chocolate syrup. Do you know of a U.K. equivalent?

From Dorothy Hayers - United Kingdom

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.

When you cook with butter, what brand do you use?

From Mike Taylor - Enterprise, AL

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. 

What brand of chocolate chunks do you use in your chocolate chunk cookies?

From Elizabeth Ramsey - Atlanta, GA

I use Nestle Toll House Chocolate Chunks. They are available at most large grocery stores in the baking aisle!

Is there a difference between a pine nut and a pignoli nut? I can't find pine nuts.

From Lisa Stern - Seaford, NY

No! They are actually the same thing! 

How do you keep cookies crisp? Mine always get soft.

From Sheila - Pelham, AL

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.

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?

From Sandra Marschall - North Carolina

You can cut the ingredients in half and the Homemade Chicken Stock will be just as delicious! 

Can the Parmesan Crisps be frozen?

From Susan Walsh - New Jersey

I wouldn't recommend freezing the Parmesan Crisps. They are very delicate and are best served the day they're made. 

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?

From Cheryl - Seattle, WA

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.

I’m looking to make my first Le Creuset Dutch oven purchase. What size do you use most often in your recipes?

From Seth - Nagoya, Japan

I use the Le Creuset #26 Dutch oven more often than everything else. It's great for soups, stews, and braising. 

I made your Coconut Macaroon recipe, but I did something wrong - they puddled at the bottom as they baked. What did I do wrong?

From Jami - Nebraska

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. 

Where can I find the plastic freezer containers that you use?

From Ms. Daryl - Starr, SC

I buy the containers online at Cassandra's Kitchen

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?

From Chrissie McGiveran - Los Gatos, CA

Liqueurs do not need to be refrigerated after being opened, and they should last indefinitely! 

I’d like to know what brand panini press you use on the show?

From Julian - Houston, Texas

I use a Krups panini grill on the show and at home! 

How much in advance can I make your Fresh Corn Salad?

From Sandra McCullough - Oregon

I find that Fresh Corn Salad is best served the day it's made.

What’s the best way to soften butter?

From Ginny Krol - Buffalo, NY

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. 

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.

From Lois Stark - Greenwich, NY

I use extra-large eggs in all my recipes. 

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?

From Lynda - Little Rock, AR

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! 

I love the big white serving bowls and platters that you use. What brand are they and where can they be purchased?

From Rebecca - Amarillo, Texas

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! 

For your onion dip recipe you say to use "good mayonnaise." Does that mean homemade or a specific brand?

From Nancy - Massachusetts

By "good mayonnaise" I mean a good-quality store-bought brand, such as Hellman's or Duke's.

What's your favorite type of pepper mill?

From Claire St.Louis - Michigan/Florida

I have used a PepperMate pepper mill for years and highly recommend it. They are available at PepperMate.com

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.

From Marilyn - England

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!

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.

From Liz Kovats - Brielle, NJ

I melt butter on the stove in a small saucepan over low heat. It only takes a few minutes - and no mess! 

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?

From Nicole Adams - Beaverton, Oregon

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! 

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?

From Lori Turpin - Dallas, TX

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. 

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?

From Christine - Rio Rancho, NM

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.

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?

From Elizabeth - Connecticut

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. 

Where can I buy the Goya 16 Bean Soup Mix for your “16 Bean” Pasta e Fagioli recipe in Cooking for Jeffrey?

From Barbara Kerrane - Dallas, TX

Goya's 16 Bean Soup Mix is available at most large supermarkets, but you can purchase it online at Amazon and several other retailers if you can't find it locally. 

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?

From Juliette - Bradley Beach, NJ

I prefer Lindt, Callebaut, or Valrhona chocolate. I buy them at specialty food and cooking stores, or online at Amazon.com. 

Which kosher salt do you use in your recipes?

From Joan - Merrick, NY

I use Diamond Crystal kosher salt, which is available at most grocery stores. 

Are there specific times you use glass instead of metal mixing bowls?

From Nicole - Chicago

No, I use them completely interchangeably.

Mushrooms seem so dirty when you buy them. What is the best way to clean them?

From Kathy McKeand - Greenville, IN

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.

How do you keep your sheet trays clean? I am always embarrassed to have guests see mine because they get stained and dark.

From Laura Freeman - Riverside, CA

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!

What would you have in your pantry to serve as a snack or a meal for spontaneous company?

From Elsie - Saint. Augustine Florida

I always have pasta and jars of Rao's marinara sauce in the pantry for dinner in less than fifteen minutes!! 

I often see you use figs. I’m curious to know, how do you pick a good fig and when are they in season?

From Carolle - Avonmore, PA

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. 

I want to make your Outrageous Brownies for a family gathering, but there are nut allergies among the guests. If I leave out the walnuts should I still use the 1/4 cup of flour that was to be used to dredge them with?

From Greg - Charlottesville, VA

Yes! Toss the chocolate chips with the 1/4 cup flour as the recipe directs, simply omitting the walnuts. 

Where can I find that great pepper mill with storage so you are able to "measure" the pepper just grated?

From Ellie Hoehn - Marshfield, MA

I have used my PepperMate pepper grinder for years and highly recommend it. They are available at Cassandra's Kitchen.

What is the name of the canned Italian tomatoes you recommend?

From Allene - Jackson, MS

I use and recommend San Marzano tomatoes. They're the best! 

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!

From Scott Werner - Oregon

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! 

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?

From Seth Martin - Lebanon, Pennsylvania

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! 

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.

From Melanie Farley - Ashland, KY

I do! My recipe for Smoked Salmon Deviled Eggs is a delicious way to dress up traditional deviled eggs for a party. 

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?

From Jazmyn - Tampa, FL

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.

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?

From Kate - New Jersey

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 !

What are a couple of essential items to give as a gift to a friend who enjoys the kitchen?

From Gavin Pierce - Fayetteville, NC

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. 

On one of your food network shows, you mentioned that you buy your truffle butter online. Would you share where you purchase it?

From Mary M Broadfoot - Florida

I use Urbani or D'Artagnan white truffle butter. 

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?

From Roger Wojcik - Buffalo, NY

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.

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?"

From Helen Feenie - Los Angeles / London

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. 

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?

From Jack Crossley - Amherst, Massachusetts

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! 

I recently roasted chicken breasts with the skin on and my chicken was dry when finished. What did I do wrong?

From L. Gay Moss - Utah

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! 

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?

From Francie Wenner - Kansas City

I use Diamond Crystal kosher salt exclusively in my recipes.

How should vinegars and flavored olive oils be stored?

From Dana Koegel - Miltona, MN

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.

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.

From Jane Freudenberg - Los Angeles, CA

If the nuts get sticky and soft, I would reheat them gently over low heat before serving. 

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?

From Sharen Buyher - Oakland City, IN

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.

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!

From Elizabeth Schmitt - San Diego, CA

Rori's Potato Chips bake at 325 degrees. Unfortunately, the baking temperature was omitted in the first edition.

I was wondering what food mill you would recommend?

From Teresa Christiansen - Lakewood Ranch, Fl

I use a Mouli food mill and would highly recommend it. 

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?

From Helen Bilodeau-Kielbasa - Charlottesville, VA

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. 

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!

From Beverly - Sarasota, FL

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. 

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?

From Nancy - Doylestown, PA

I would roll out the dough, cut out the scones out, and freeze them before baking. Then, defrost and bake when you get there! 

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?

From -

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! 

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?

From Karen Evans - TX

I have used a Stretch-Tite 7500 plastic wrap dispenser for years and absolutely love it. You can find them at Cassandra's Kitchen.

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?

From Maria - New Jersey

A roast chicken! If he's a real Jeffrey, it'll be his favorite! 

Having friends over for a casual pizza dinner. Would you serve starters with this?

From Marianne - Milwaukee, WI

I would serve a big Italian salad with lots greens, radicchio and Parmesan alongside the pizza.

Once opened, how long can capers be kept around and must they be in the liquid?

From Claudia - Bangor, ME

I keep the capers in the liquid to keep them moist, and they last for months in the refrigerator. 

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?

From Isabella - Brookline, MA

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. 

I am wondering when I should salt my pasta water. Is it when it starts to boil, before, or when I add the pasta?

From Allison - Naperville, IL

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! 

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.

From Anne Keim - New York

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. 

What are your favorite hostess gifts?

From Molly - St. Louis, MO

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. 

What would be a good dish to make out of Cooking for Jeffrey on our anniversary as dessert?

From Trey - Okmulgee, OK

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. 

Do you serve salad at the beginning of a meal or the end? As I understand it is a European/American difference?

From Andrea - Venice, Fl

Both are perfectly fine. It's definitely a french custom to serve salad after the main course, but I prefer to serve it first. 

What charcoal grill do you recommend?

From Julie Mangum - Georgia

I use a 22.5" Weber grill.

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.

From Cathy Henning - Petaluma, CA

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! 

There are so many kinds of vinegar. Which ones do you suggest for a well stocked pantry?

From Nancy Weed - Wilmington, DE

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. 

Your recipes often call for use of a food mill. I don't have one. Can I have success using a food processor or immersion blender?

From Jackie Conn - Gig Harbor, WA

You can definitely use an immersion blender or the food processor, just be sure that you don't over process the vegetables- you don't want them to end up like baby food! 

I'm in the market for a new pepper mill. What would you recommend that is functional and attractive to leave on your counter?

From Julie K Dorenkamp - Pittsburgh, PA

I have used a Pepper Mate pepper mill for years, and I absolutely love it! 

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?

From Kimberly Pepper - Minnesota

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. 

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?

From Allison Bredbenner - Arlington, VA

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! 

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.

From Mary - Captiva, FL

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! 

I made your Gazpacho recipe and I would like to know how many days I can keep it in the fridge.

From Pauline Bedard - Montreal, Canada

In my experience Gazpacho should be perfectly fine in the refrigerator for 3 days, but eventually the tomatoes will break down.

How do you decide whether to use a stand mixer or a food processor when blending butter into flour?

From Sue Carroll - Bethesda, MD

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. 

What set of knives do you recommend?

From Blanca - Tucson, AZ

I use Wusthof knives, specifically the Classic collection.

What is your favorite cookie recipe?

From Beth - St. Louis, MO

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. 

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?

From Linda Porter - Idaho

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!

I love to entertain small and large groups. My question is: do you always have to offer an appetizer with the cocktail hour?

From Karen R. Rife - North Carolina

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.

I am planning to make 4-hour lamb. What is your suggestion on the leg of lamb ...bone in vs boneless? Can I use boneless leg of lamb? Will the result be the same.

From Thida Lwin - Irvine, CA

I've never tried making this recipe with a boneless leg of lamb. I would think you can without any trouble, but the boneless leg will cook differently than a bone-in leg.

When you say good white chocolate, what do you mean?

From Diane Harris - Michigan

I use bars of white chocolate, preferably Lindt or Callebaut.

Can I substitute all blueberries in your Tri Berry Muffins recipe?

From Janice Ashby - Lockport, NY

Yes, but you'll have to change the name! 

Can I make your Lobster Mac & Cheese a day in advance and bake it right before dinner the next day?

From Jennifer - Minneapolis, MN

Yes! You can assemble everything, keep the mac & cheese in the refrigerator overnight, and bake just before serving. 

I recently watched an episode about making your own Basil Mayonnaise and was wondering how long it will last in the fridge?

From Heather Sargeant - Lyman, ME

It should last at least a week in the refrigerator! 

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?

From Amber - Sioux City, IA

That actually is how all cheesecakes look, and I think the lightly browned edges make the cheesecake look perfectly done. 

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.

From Sandra Kretzschmar - Brighton, MI

I keep the brownies wrapped well in the refrigerator, and then I take them out before serving at room temperature.

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?

From Melanie Young - Oxford, MS

Yes, just watch them carefully and depending on the broiler, you may have to move the crème brûlées around so the sugar caramelizes evenly. 

What kind of beverage and spirits are essential for stocking a home mini bar?

From Darian Longmire - Chicago, IL

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. 

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!

From Kristie - Kamloops, BC, Canada

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! 

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?

From Shirley Cole - Michigan

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! 

I love how one way you show your love for Jeffrey is by cooking for him. What good recipes would you recommend I cook for my boyfriend when he is studying for his law school finals?

From Allie Van Dine - Washington, DC

What a lovely thing to do. I think he'd really appreciate the Perfect Roast Chicken from The Barefoot Contessa Cookbook, or the Skillet Roasted Lemon Chicken from Cooking from Jeffrey. 

I have always loved your decor and style and was hoping to confirm if you have ever used Farrow & Ball's "Light Gray"? I'm remodeling my kitchen and family room and love the warmth of your space.

From Katie Binzer - Cincinnati, OH

Yes! The walls of the barn are actually Light Gray. I think it's a beautiful, rich neutral that goes with anything. 

I have a question about Tate's chocolate chip cookies. Is there something special about these that would affect the Mocha Icebox Cake, or can I use any brand?

From Esther - Sunset Beach, NC

Tate's cookies are very thin and crisp, which makes them perfect for soaking up the mocha whipped cream. However, any similarly thin and crisp chocolate chip cookie should work for the recipe. 

Can the Decadent (Gluten-Free) Chocolate Cake be made with regular flour?

From Pete Mapelli - Carmel, NY

Yes! Just substitute 1 tablespoon all-purpose flour for the gluten-free flour. 

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.

From Jennifer - Boston

The soup may need a little bit of extra liquid (stock or water) when it's reheated, but otherwise it should be totally fine! 

Can I freeze the chicken stew with biscuits?

From Katie - San Jose, CA

I would recommend freezing the Chicken Stew (wrap tightly!) - and then make the biscuits the day you want to serve the stew. 

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.

From Teresa Hughes - Westminster, MD

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!

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?

From Marcia Potter - Denver, CO

Unless the recipe specifies otherwise, I would always assume it's calling for yellow onions.

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?

From Gene Longo - Annapolis, MD

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! 

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?

From Ross - Upstate New York

I haven't tried using them, but I think frozen blueberries would work just fine for this recipe!

Can I make the Skillet Roasted Lemon Chicken in my cast iron Dutch oven?

From Joan - Boston, MA

You can, but I think the high sides might mean that the chicken will steam more than it will roast, so the chicken won't brown as well as it would in a cast-iron skillet.  

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.

From Jessica Sennett - Chicago, IL

Soups and stews freeze very well, as well as anything that has a sauce, like beef Bourguignon, chicken pot pies, and lasagna. 

Can you recommend a French red wine?

From Elba I. Luna - Rockaway, NJ

There are a lot of great French wines. I particularly like Burgundies, which tend to be fruitier and lighter than Bordeaux. My recommendation would be to find a good wine store and ask what good Burgundies they have in your price range.

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?

From Gregory Wojtera - Vermont

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! 

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?

From Alberta Robinson - Erlanger, KY

That's normal! That's exactly what meringue does, so it's best served right after you make it. 

Can scones be frozen.....cooked today and frozen for breakfast/brunch next week?

From Diana E Miller - The Villages, FL

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! 

I'm looking for the best shrimp scampi recipe- including the kind and size of shrimp to use.

From Bob - New York City

Here's my recipe for Linguine with Shrimp Scampi from Barefoot Contessa Family Style. I hope you enjoy it!

How far in advance can I make the Limoncello Ricotta Cheesecake?

From Dorothy O'Neill - New City, NY

You can keep the cheesecake in the refrigerator overnight, but it's best served the day it's made. 

My husband and I treated ourselves to some Vacheron Mont D'Or and plan to make your recipe in Cooking for Jeffrey. My question is, I would like to avoid using the alcohol. What would you recommend as a good substitution?

From Judy - Toronto, Ontario

I haven't tried substituting anything for the wine, but because the recipe calls for such a small amount, I would think you could substitute apple cider - or even water!

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?

From Joel Kreiss - Venice, FL

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. 

In your Spicy Hermit Bars recipe, the glaze calls for confectioners sugar and rum. Any non-alcoholic suggestions to replace the rum?

From Linda - San Francisco, CA

Yes! You can substitute water or freshly squeezed lemon juice. 

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.

From Thida Lwin - Irvine, CA

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! 

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?

From Nancy Ciampa - Long Island, NY

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. 

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!

From Mindy - Port St Lucie, FL

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!

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?

From Barbara Weaver - Los Angeles, CA

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!

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?

From Lynn - Boone, NC

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.

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?

From Cathy Gilchrist - Asheville, NC

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.

You often reference using "good" vinegars. What is your criteria for a "good" vinegar?

From Kathy Rohwer - Damascus, MD

I always say to use the highest- quality vinegars and olive oils in your price range. It doesn't have to be the most expensive bottle on the shelf to be "good," and you can always ask for recommendations from someone at your local grocery store or specialty food store. 

I would like to make your recipe, salted caramel nuts, but do not know what this ingredient is - 1 teaspoon fleur de sel.

From Elsa van Huyssteen - South Africa

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...

What is your suggestion for an artist or genre to start an upbeat playlist for a cocktail party?

From Melissa - Pittsburgh, PA

I like to play Costes La Suite (Hotel Costes Vol.2) - it's an eclectic mix of genres but the songs are all fun and upbeat...perfect for cocktail party!

Can I have some of your favorite snack ideas to serve at a movie night party?

From Linda Nichols - Waterville, NY

I would serve Baked FontinaRoasted Shrimp Cocktail, Chipotle Parmesan Popcorn (Cooking for Jeffrey), or Rosemary Cashews (Barefoot in Paris).

Hi Ina, I love your lemon chicken and risotto recipes. Can you recommend white wines to use when making them?

From Caroline Eastwood - Montreal, Canada

I would recommend Pinot Grigio- it's versatile and easy to find! 

What would you recommend baking for homemade Christmas gifts?

From Laura Quinn - Derry, Ireland

I love to make Salted Caramel Nuts, White Chocolate Bark (Barefoot Contessa How Easy Is That?) and Rum Raisin Truffles (Barefoot Contessa Foolproof)! 

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?

From David Coop - Bristol, RI

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! 

I'm looking to purchase a KitchenAid Stand Mixer. Do you recommend one in particular?

From Trish - River Edge, NJ

The stand mixer I use is KitchenAids's Artisan Model: No. KSM150PSWH, in white. The bowl is a 4.5 quart size.

There are so many types of salt - table salt, sea salt, kosher salt. Does it make a difference which salt is used when cooking or baking?

From Carol - Harleysville, PA

The kind of salt you use definitely makes a difference. I never use table salt because it has a metallic taste and tastes extremely salty. All of my recipes are based on Diamond Crystal kosher salt (even using a different brand of kosher salt makes a difference!) Sea salt is less salty than kosher, and fleur de sel is even milder- I often use it for finishing rather than cooking.

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.

From Karen Anderson - Boston, MA

I would store flour and sugar in large, airtight plastic containers at room temperature.

Can I make the soppressata and cheese in puff pastry and hold it in the refrigerator for six hours?

From Linsley - NJ

Yes, you can assemble the pastry ahead of time, but don't bake it until you're ready to serve it.

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?

From Ryan King - Cleveland Heights, Ohio

The gelatin in the bones should only congeal the chicken when it's refrigerated. At room temperature, or when heated, the stock will return to a liquid.

What is the best knife sharpener to buy?

From Debra Conwell - NY and PA

I use a Chef's Choice electric knife sharpener.

Can the Fresh Corn Pancakes be made and frozen?

From Susan Mack - Armonk, NY

No, I would not recommend freezing the Fresh Corn Pancakes. These are best served right away.

What is your favorite brand for pots and pans?

From Amy - La Jolla, CA

I use All Clad pots and pans. They are expensive but if you take care of them, they will last a lifetime.

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?

From Sydney Baer - Portland, OR

As the bread rises, the part of the dough that "spreads" will be always be less browned, but be sure to cover all the dough (including the crevices of the braid as much as possible) with the egg wash, and most of the loaf should brown nicely.

Can I make the French flageolet beans a day ahead? If so what is the best way to reheat without drying them out?

From Shawn ONeil - Kennebunkport, Maine

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.

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?

From Laura - Todd, NC

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. 

I want to halve your recipe for turkey meatloaf. Besides just halving all ingredients, how else would you modify the recipe?

From Juliette - New York

I'd halve the ingredients (but still use the whole egg) and cook the meatloaf for the same amount of time.

What would be a good salad, vegetable or starch to serve with your Beef Bourguignon?

From Sandy Lauper - Blue Point, NY

Since the Beef Bourguignon really stands on its own, I might serve a green salad and a piece of Brie as a separate course. I like the recipe for Green Salad Vinaigrette in my book, Barefoot in Paris.

What brand of shortening do you now use in your pie shells?

From Frannie Mendlow - Brooklyn, NY

I use Crisco shortening.

Where can I buy the everyday silverware that you use?

From Marianne Weichselbaum - Boston, MA

My everyday silverware is silver plate, called "Baguette," and I bought it at Dean and Deluca in New York City.

Can you freeze the Apple Pie Bars?

From Linda Tylka - Florida

No, I would not recommend freezing the Apple Pie Bars. They are best served fresh.

Should I sift flour before or after measuring?

From Pennie - Rancho Palos Verdes, CA

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.

I have many of your recipes but not a ratatouille recipe. Do you have one?

From Linda Young - San Francisco Bay Area

Yes! I have a recipe for Roasted Ratatouille with Polenta in my new book, Cooking for Jeffrey. I hope you enjoy it!

How far in advance should I remove your Frozen Key Lime Pie from the freezer before serving?

From Ann Callahan - New York, New York

Good question! I take the pie out of freezer fifteen minutes before serving.

How do you recommend storing your granola recipe? Does it need to be refrigerated?

From Delma A. Sassano - Pittsburgh, PA

I would recommend storing the granola in plastic containers at room temperature, for up to 1 week.

Can creme brûlée be made a few days ahead of time and frozen then torched just prior to serving?

From Jodie Weaver - Valrico, FL

Yes! The custard can definitely be made ahead. I would make the custard, wrap each creme brûlée individually, and then add these sugar and brûlée the tops just before serving.

Can I make ahead and freeze your Lemon Bars?

From Leslie - Milford, CT

No, I would not recommend freezing my Lemon Bar recipe. They're always best the day they're made.

What kind of blender do you recommend?

From Linda Watson - Charlotte, NC

I use a Waring Pro blender.

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?

From Ann Amy - Henderson, NV

Actually, halving or doubling the ingredients in baking can actually be very difficult. The only thing you can do is try the recipe, make adjustments, and try it again.

Can I make your Roasted Vegetable Lasagna in advance and freeze it? If so, would modifications to the recipe be needed?

From Barb Bennett - Asheville, North Carolina

Yes you can. Assemble the lasagna, wrap it very well, and defrost it overnight in the refrigerator and the bake it.

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?

From Judy Lovic - Williamsburg, VA

If the croutons are burning without browning properly, you might need to add more oil to the pan.

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?

From Mary Cook Blanshard - Dallas, TX

You're not doing anything wrong! That's what happens to whipped cream when it sits. If you go to my book Make It Ahead, there's a recipe for Make It Ahead Whipped Cream - the trick is to add a little bit of creme fraiche to stabilize the cream.

Would you recommend keeping muffin batter in the refrigerator overnight?

From Pat Englund - Houston, TX

No problem. Mix the batter, cover the bowl with plastic warp and refrigerate it overnight. The next morning, scoop the batter and bake the muffins!

You said you use "Italian Cocoa Powder." What kind do you use?

From Michele Huertas - Alamo, California

I use Pernigotti, which is available at Williams-Sonoma.

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?

From Cheryl - Portland, OR

To make sure that my baked goods are uniform in size, I use a standard 2 1/4" rounded scoop for muffins and cupcakes, and a standard 1 3/4" rounded scoop for cookies. I would recommend using a ruler to measure the diameter of your scoops.

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?

From Lisa Guy - Queenstown, Maryland

While I've never tried making the recipe with two half chickens, I don't see why it wouldn't work!

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?

From Martha - Portland, OR

Yes, it freezes beautifully. I fill quart containers and freeze the stew for up to 4-6 months.

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.

From Katie - San Jose

Yes that's correct. They're martinis! (But I wouldn't let a friend drive after drinking one!)

Do you have a recipe for a Caesar Salad dressing that doesn't include any anchovies?

From Wes and Kent Quesenberry-Poteete - Peachtree Corners, GA

My recipe for Caesar Dressing in Barefoot Contessa Parties does have anchovies, but you can omit them and the dressing will still be delicious!

Where can I buy the glass canisters that you have on your counters?

From Nancy Costick - Pacific Palisades CA.

I bought them at Crate & Barrel. Hopefully they still carry them!

What's your favorite jarred marinara sauce?

From Kathy - Florida

That's easy! Rao's Marinara Sauce.

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?

From Gramcrackergran - Santa Rosa, CA

Half a filet of beef will cook at exactly the same temperature and for the exact same amount of time as a whole filet of beef.

What brand of chocolate chips do you use?

From Debbie D. - Pittsburgh, Pennsylvania

I use Nestle's or Hershey's chocolate morsels and chunks.

How far in advance can I make your deviled eggs?

From Frank R. - Portsmouth, New Hampshire

For deviled eggs, I think you could make them a day in advance, cover them tightly with plastic wrap, then serve them at room temperature.

Is there anything Jeffrey won't eat?

From Pam J. - Sarasota, Florida

Happily, there is nothing I've cooked that Jeffrey won't eat, but then, I try to make things I know he will like!

I always get nervous when making chicken that it's going to be undercooked. How do you know when it's done?

From Tony P. - New York City

The best way to know if the chicken is done is to cut between the leg and the thigh. If the meat is no longer pink and the juices run clear, it's done. However, it's really important to let meat rest after it comes out of the oven. Cover the pan with aluminum foil and allow the chicken to rest for 15 minutes. The reason you don't want to overcook a chicken is because it will keep cooking under the foil and the juices will get back into the meat.

What are your go-to brunch recipes that you can make ahead of time?

From Molly C. - Washington, DC

For brunch, I like to make a Potato Basil Frittata ( the recipe is in Barefoot Contessa Family Style), platters of smoked salmon, bagels, cream cheese, and in the summer, a fresh tomato salad. For dessert, I serve a big platter of fresh fruit. The frittata goes into the oven about an hour before you serve it, so everything is ready before he guests arrive.

Is there a kitchen tool you think is overrated?

From Simon B. - Brooklyn, New York

I never use a garlic press; I always have a knife handy and it does the same thing perfectly well. The fewer fancy gadgets you have, the more organized your kitchen will be.

Where did you get the shallow bowls you use for soup?

From Diane W. - Pasadena, California

The shallow bowls that I often use for soup are from Christiane Perrochon. I bought them at a store called Bloom in Sag Harbor, NY.

I'm going to Paris in December for the first time and would love some restaurant recommendations.

From David L. - Evanston, IL

Our favorite place in Paris is also one of the simplest - Cafe de Flore in the 6th Arrondissement. We order an omelet, a green salad, and a glass of Champagne and watch the Paris world go by. Heaven!

How long does soup last in the freezer?

From Kathy M. - Elba, New York

Most soups and chicken stock will last in the freezer for 4 to 6 months.

Do you have any ideas for desserts that travel well ?

From Julia G. - Ann Arbor, Michigan

Desserts that travel well depend on how far and by what means you're traveling. Most bars like brownies, well-packed, will travel well. If you're driving for a few hours, any dessert in a baking dish, like a fruit crisp or pie, should travel well. I take a slightly damp kitchen towel and place it under the dish to keep it from sliding around the trunk of the car. Puddings like Rum Raisin Rice Pudding (Family Style) can be packed in quart containers and carried in a cooler bag.

What sides would you serve with your Penne with Five Cheeses recipe?

From Janet H. - Cape Elizabeth, Maine

With the Penne with Five Cheeses, I would probably not serve a side dish. Instead, I would make a first course like a tomato salad or melon & prosciutto. In the winter, I might make some kind of winter arugula salad - but nothing with cheese, since the main course is so cheesy!

How do you know how much wine to buy for a dinner party?

From Greg B. - New York City

When I was younger and my friends drank more, I would buy one bottle of wine per person. Now I usually have 2 bottles of wine for 6 people. It depends on your guests!

What do you mean by "good" olive oil?

From Paul W. - Miami, FL

By "good" olive oil I mean buy the best oil that your budget allows. It certainly doesn't need to be the most expensive! I use Olio Santo olive oil from California because it's flavorful, fruity and not heavy.

Which of your books would you recommend for beginner cooks?

From Mary T. - Lincoln, NE

I always recommend that beginner cooks start with The Barefoot Contessa Cookbook, which is filled with the easy recipes that I used to make at my specialty food store in East Hampton, New York.

How far in advance can I make your Chocolate Ganache Cupcakes?

From Susan R. - Bethesda, MD

Most cakes refrigerate very well, but not the icing or ganache. You can make the cupcakes, wrap them tightly, and refrigerate them for a few days. The day you want to serve them, bring the cupcakes to room temperature, dip them in ganache, allow them to dry, and serve.

What is your favorite menu for a quick weeknight dinner?

From Barbara E. - Simsbury, CT

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.

How do you keep your pans so clean and shiny?

From Margaret M. - Columbus, OH

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! 

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?

From Jen T. - East Hampton, NY

To make herbs last a few days in refrigerator, I wash them, dry them well in a salad spinner, and place them in a plastic storage bag with a slightly damp paper towel.

How do you get the inspiration for all your great recipes?

From Doug H - Cedarville, MI

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.

What kind of food processor do you use on the show?

From Jean M. - Boston, MA

I use a Cuisinart Pro Custom 11-Cup food processor.