Ina Garten Just Gifted Us With a Delicious 10-Minute Thanksgiving Side Recipe (2024)

FAQs

What does Ina Garten eat every day? ›

Not just any old oatmeal will do when it comes to the Barefoot Contessa. "I've had the same thing for breakfast every single day for ten years: coffee and McCann's quick-cooking Irish oatmeal," Garten told Bon Appétit in a 2017 article. And her love of the stuff is well-documented.

The one meal Ina simply couldn't live without is roast chicken. She even cites it as one of the reasons her husband, Jeffrey, proposed marriage in 1968.

Ina Learned Everything She Knows From Julia Child

Well maybe not everything, but cooking her way through Julia Child's Mastering the Art of French Cooking was a seminal experience for Ina.

When it comes to two cooking legends, Ina Garten and Julia Child, their minds agree on a strong distaste for one ingredient: cilantro. It seems that both chefs have a particularly strong distaste for the herb, also known as coriander.

Fish head stew is a no. As for herbs, she absolutely despises cilantro, and you won't find much of it used in her recipes. Beverages that she's not okay with are pumpkin spice lattes, because they don't taste enough like coffee, and kombucha, because she's not a huge fan of fermented fare.

Hellmann's Mayonnaise

Mayonnaise makes any sandwich better, and this classic brand is Garten's go-to choice (Hellmann's was also Julia Child's pick).

Olio Santo California Extra Virgin Olive Oil. A light, cold-pressed California oil that fans say is tasty enough for fancy recipes and straight-up dips alike yet affordable enough for everyday meals. And did we mention, it's Ina Garten's choice!

Born Ina Rosenberg to a Jewish family in Brooklyn, New York City and grew up in Stamford, Connecticut, Garten was one of two children born to Charles H. Rosenberg, a surgeon specializing in otolaryngology, and his wife, Florence (née Rich), a dietitian.

What to serve instead of stuffing? ›

Meaning savory bread puddings are a thing—and they're pretty darn close to stuffing. Garten doesn't say what kind of bread pudding she makes instead of stuffing on Thanksgiving—and she has two savory bread pudding recipes on her site that could be the go-to.

Garten visits In-N-Out Burger whenever she's in California

The veteran cookbook writer avoids fast food (though she enjoys Shake Shack's fried chicken sandwiches on occasion).

If you're looking for a Barefoot Contessa-approved set, check out the Maison pattern from Crate and Barrel, a mainstay Ina has said she owns over the years. Another, pricier option is the White Dinnerware set from Pillivuyt, a French brand Ina recommends for serving ware as well.

Oxo Good Grips Food Scale

Ina uses this Oxo food scale to keep everything precise — and delicious.

Directions. Heat the milk plus 2 cups of water in a medium saucepan until it starts to simmer. Add the oatmeal and salt, bring to a boil, then lower the heat and simmer for 4 to 5 minutes, stirring occasionally, until thickened. Off the heat, stir in the banana, cherries, and raisins.