In This ArticleView AllIn This ArticleBrown Butter Skillet CornbreadGarner Garten PizzaJen’s Pizza CrackersApple CrostataSeared Scallops with Potato Celery Root PuréeCroissants with Smoked SalmonOrechiette with Broccoli Rabe and SausageGruyère & Herb OmeletParmesan & Thyme CrackersBoulevardierYorkshire PuddingBrunch BoardRavioli en BrodoParmesan ChickenOvernight Belgian Waffles
In This ArticleView All
View All
In This Article
Brown Butter Skillet Cornbread
Garner Garten Pizza
Jen’s Pizza Crackers
Apple Crostata
Seared Scallops with Potato Celery Root Purée
Croissants with Smoked Salmon
Orechiette with Broccoli Rabe and Sausage
Gruyère & Herb Omelet
Parmesan & Thyme Crackers
Boulevardier
Yorkshire Pudding
Brunch Board
Ravioli en Brodo
Parmesan Chicken
Overnight Belgian Waffles
ClosePhoto:Food Network. EatingWell collage.Few people have a roster of lunch guests like Ina Garten. And on this season ofBe My Guest, Garten’s Food Network show, her guest list runs the gamut from movie stars to astronauts, but they all have one thing in common: a love of good food. And while we all know that Garten can whip up some truly delectable meals, some of her guests have chops in the kitchen, too. Jennifer Garner brings along some family-favorite recipes for her episode, while British actress Emily Mortimer shares her recipe for classic Yorkshire pudding.15 Ina Garten Recipes We Can’t Stop MakingWhether you’ve tuned intoBe My Guestlike appointment television or just caught stray clips here and there, you probably know that it’s a mouthwateringly lovable show. (You can watch all of the episodes now on Max, if you need an extra dose of Ina.) That’s why we’ve rounded up all the recipes Garten and her friends have made this season, so you can kick off your rewatch in cook-along style.Read on for all the details on Garten’s recent menus—plus some nifty tricks for making your cooking process simpler and healthier.Brown Butter Skillet CornbreadThe main event in Jennifer Garner’s episode ofBe My Guestis a family recipe makeover. For this deliciousBrown Butter Skillet Cornbread, Garten borrows Garner’s grandmother’s cornbread recipe and makes some tweaks to give it richer flavor and a fluffier texture. It’s the kind of simple but swoon-worthy quick bread that would pair great with a big salad or a bowl of soup—that includes recipes like ourSummer Greens Salad with Tomato VinaigretteandInstant-Pot Chicken Taco Soup.Ina Garten Just Upgraded Jennifer Garner’s Grandmother’s Cornbread RecipeIf you want to add some more fiber to this Garten-Garner collaboration, you could always replace the all-purpose flour in the recipe with whole-wheat flour. And if this cornbread-baking adventure leaves you ready for more, be sure to add ourCreole Skillet Cornbreadto your to-make list.Garner Garten PizzaGarner borrows her three-ingredient pizza sauce from the pros over at Pizzana, a Los Angeles pizza shop. Combine that sauce with meal-prepped or store-bought dough, and this pizza can be an easy weeknight meal. TheGarner Garten Pizzais an elevated take on Garner’s crust and sauce, Garten adds mozzarella, goat cheese and fresh basil before the pizza hits the oven. After the bake, she tops it all off with a very simple arugula salad,pizz’alad style. The fresh greens on top add vibrance and crunch to the savory tomato sauce and funky cheese.If you’re in the mood to make your own dough and add a little healthy twist, you could try our delishwhole-wheat pizza dough, which is a fun way toadd some whole grains to your day.Jen’s Pizza CrackersAt the end of Garten’s cooking sesh with Jennifer Garner, the Barefoot Contessa makes a confession—she’s obsessed with Garner’s simplePizza Crackerrecipe. Garten first got a taste of it when Garner showed offher cracker-baking skills on Instagram, and it just so happens to be the perfect recipe for using up leftover pizza dough.Simply roll out the dough very thin and brush it with olive oil. Then sprinkle the surface with chopped fresh herbs, plus some flaky salt, red pepper flakes and black pepper. Bake the dough on a preheated pizza stone or a piping hot sheet pan for just 3 to 4 minutes at 500°F. When it comes out of the oven, it should be bubbly, crispy and ready to break into snackable pieces.As with the Garner Garten Pizza, you could definitely sub in some whole-wheat pizza dough in this recipe—just be sure to keep an eye on the oven as it bakes so you don’t singe your dough.Apple CrostataIn Episode 2 of this season, Garten linked up with astronaut Nicole Mann, whom she met via Zoom while Mann was serving on the International Space Station. During their first conversation, Mann mentioned that she missed the smell of food—particularly apple pie. To welcome her to the Hamptons, Garten made a simple,gluten-free Apple Crostatathat comes together fairly quickly.Of course, Garten makes her own pie crust with gluten-free flour. We’re fond ofour whole-wheat pie crust, which brings some complex carbs to the table. But we also havea classic gluten-free versionand even avegan option, so you can adapt this recipe for whatever guests are en route. The best part of a crostata, though, is just how quick it is to pull together once the crust is ready. Garten shapes hers into a freeform pie on a cookie sheet, pulling the edges of the crust over her apple mixture and baking for about 20 minutes. (If you’re in the mood for a more typical pie recipe that still has a gluten-free crust, ourGluten-Free Apple Pieis also a solid choice.)Seared Scallops with Potato Celery Root PuréeAnother goal for Mann was learning to make delicious scallops. It can be tough to perfect scallops—we’re big fans of ourLemon-Garlic Butter Scallops—so Garten offers two major tips for the best possible sear. First, you’ll want to dry your scallops well. Get out a paper towel and dab at each scallop until the excess moisture is a thing of the past. When your pan is hot and drizzled with a neutral oil, Garten’s second tip comes in: don’t adjust the scallops in the pan. Let them cook undisturbed until you’re ready to flip them—that’s how they’ll get the very best sear.Garten pairsher scallop recipewith a root veggie puree, and she has a shopping tip, too. If you can’t find the recipe’s recommended celery root in your store, don’t panic—just use parsnips instead.Croissants with Smoked SalmonGarten mostly lets restaurateur Danny Meyer handle the cooking in this episode, but she can’t get the day started withouta refreshing croissant sandwich. This French twist on a classic bagel with cream cheese, smoked salmon and capers trades the bagel for a croissant and the cream cheese for mascarpone. Pile on the arugula, and you’re all set for a simple lunch.If you want to flesh this lunch idea out a bit more, pair it with something like ourWatermelon, Orange, & Cucumber Salad with Calvestrano Olive Vinaigretteas a fun side, or even use some spare arugula to whip up aCitrus-Arugula Salad.Orechiette with Broccoli Rabe and SausageDanny Meyer, the man behind Union Square Cafe, Gramercy Tavern and Shake Shack, takes over Garten’s kitchen to makea veggie-packed pastaat the end of his episode. He offers three major tips when it comes to making the most of this pasta—first of all, have your white wine at the ready. He and Garten opened a bottle of pinot grigio for this recipe, though Meyer says he typically uses whatever white wine is in the fridge. Keeping the wine at hand when you start cooking is a great way to keep your garlic from overcooking. When Meyer sees that his garlic is getting overheated, he adds another splash of white wine to cool the pan down and deglaze.Meyer also suggests getting kitchen scissors out for this recipe. Once his broccoli rabe is cooking in the pan, he dives in with the scissors and cuts the thicker stems into smaller pieces, which means that the rabe cooks more evenly and gets distributed throughout the pasta. That’s key when you’re working with a small noodle, like orecchiette. Lastly, use a blend of pecorino and Parmesan cheese. Buying a small quantity and grating them both might be a tad annoying, but it adds more robust flavor to the dish. Plus, as Meyer notes, you can’t have too much cheese.You can also modify this recipe based on your preferred eating pattern. Choose whole-wheat noodles or even gluten-free noodles if you’re aiming for more complex carbs or trying to avoid grains. The kind of sausage you use is also up to interpretation—as long as you use a mixture of sweet and spicy sausage, it doesn’t matter whether you use pork, beef, turkey or chicken. You could even try a plant-based option.Gruyère & Herb OmeletIf you need an omelet tutorial, the Frank Bruni episode ofBe My Guestneeds to be your next watch. Garten says she brushed up on Jacques Pépin’s omelet technique to perfecther cheesy, herbaceous omelet. The first trick she gleaned from Pépin’s method is adding about a tablespoon of water to your eggs before beating them. The water adds a touch of lightness to the eggs and adds some volume without having to reach for heavy cream. Her next tip is also crucial—be generous with a mixture of butter and neutral oil. Even though Garten uses a nonstick pan for this recipe, the butter is necessary for better flavor and the oil helps make a clean release from the pan, which is key to a successful omelet. Garten’s omelet reminds us of our ownGoat Cheese & Fresh Herb Omelet, a breakfast dish so tasty, you’ll want to eat it for lunch and dinner. For the full Garten effect, serve it up with a quick iced espresso with vanilla and sweetened condensed milk—it’s a morning beverage that feels straight out of a coffeehouse.Parmesan & Thyme CrackersGarten’sultra-flavorful cheese crackersare the perfect addition to a cocktail hour or a big cheese board. Think of them like cheese straws, but with lots of fresh herbs and punchy Parmesan flavor. These crackers do include all-purpose flour, which you could swap for whole-wheat if you’re looking to bump up the fiber and get in some more complex carbs. Add them to something like ourUltimate Summer Fruit & Cheese Boardat your next get-together, and your friends will vote you host of the year.BoulevardierGuest Frank Bruni brought alongthis classic cocktail recipeas his contribution to the episode, and it’s bound to be a favorite of folks who enjoy a negroni. Pair it with Garten’s Parmesan crackers for an elegant cocktail hour or even sip on it while you work on your dinner. And if you love rye, feel free to follow Bruni’s lead and add an extra splash to your cocktail shaker—this cocktail is open to tweaking based on your taste.Yorkshire PuddingActressEmily Mortimer’s Yorkshire puddingsmight offer you the most bang for your buck out of any of these recipes. After all, these pretty, light popovers come out of the oven looking like miracles with just five ingredients. Of course, you’ll have to be very careful with your popover prep. Vegetable oil gets preheated in a muffin tin for this recipe, so be mindful of the hot oil as you pull the tin out of the oven and pour in the batter. Mortimer says her pudding recipe is always served with her Sunday roast, which means a delicious main dish and lots of gravy. Serve these popovers alongside something like ourSlow-Cooker Chuck Roast with Potatoes & Carrotsto let the puds soak up all that delicious jus.Brunch BoardGarten is once again proving her classic catchphrase, “store-bought is fine.” Forthis no-cook recipe, Garten gives Mortimer tips on putting together a no-cook brunch spread that feels light and approachable. But her main tip is crucial—don’t make the board too beautiful. Garten fills her wooden board with scones, fruit, muffins and cheese, but she leaves room on the board for guests to reach for a treat and muss the arrangement slightly. If a board is too curated or crammed, Garten says, guests might feel intimidated or uncomfortable messing the dish up. After all, no one wants to send strawberries tumbling to the ground while trying to serve themselves.Pair Garten’s board with a stunning main dish like ourQuiche Lorrainefor a brunch that will delight your guests without breaking the bank.Ravioli en BrodoMortimer and Garten also share bowls ofRavioli en Brodo, a cozy and comforting soup starring convenient frozen ravioli. The homemade chicken broth is a big part of making this soup special, but if you don’t have any homemade broth around, you can simply use the store-bought variety. If you opt for store-bought, hunt for the brand that’s best for you. Some brands may offer a low-sodium option, which is great forfolks who have kidney, heart or blood pressure issues. And if you want the full Garten experience, you could always check around to see if your local deli or even a poultry farm offers their own chicken stock.Parmesan ChickenWhenThe New Yorker’s David Remnick comes to Garten’s place for a meal, she is quick to let him know that he’s getting a free cooking lesson. Together they make these lightly breadedchicken cutlets topped with a light arugula saladand lemon vinaigrette. You can modify the seasoning in this recipe to your taste and needs—you may want to dial back the salt or amp up the pepper. And if the idea of frying chicken in a little bit of oil feels intimidating, you could always adapt ourAir-Fryer Chicken Cutletsto be the base for your arugula salad. Just add some Parmesan to the breading, and you’re all set.Overnight Belgian WafflesForthese Belgian waffles, the world is your oyster. After letting the batter rest overnight, you can cook these waffles in the iron, then toss them on a sheet pan and keep them warm in the oven for a while so that everyone gets served at the same time—that’s one of Garten’s top tips for flawless hosting. But if the waffles are all for you, Garten has a suggestion on that front as well. Place one or two cooled waffles in a bag and freeze them for later. If you prep ahead, you can have on-demand waffles whenever you need a sweet bite to turn the morning into a party. To level your waffles up, serve them with some fresh fruit or even a creamy nut butter for extra staying power. Even a touch ofstrawberry jam and goat cheesecould be a great way to liven up this sweet breakfast.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Close
Photo:Food Network. EatingWell collage.
Food Network. EatingWell collage.
Few people have a roster of lunch guests like Ina Garten. And on this season ofBe My Guest, Garten’s Food Network show, her guest list runs the gamut from movie stars to astronauts, but they all have one thing in common: a love of good food. And while we all know that Garten can whip up some truly delectable meals, some of her guests have chops in the kitchen, too. Jennifer Garner brings along some family-favorite recipes for her episode, while British actress Emily Mortimer shares her recipe for classic Yorkshire pudding.15 Ina Garten Recipes We Can’t Stop MakingWhether you’ve tuned intoBe My Guestlike appointment television or just caught stray clips here and there, you probably know that it’s a mouthwateringly lovable show. (You can watch all of the episodes now on Max, if you need an extra dose of Ina.) That’s why we’ve rounded up all the recipes Garten and her friends have made this season, so you can kick off your rewatch in cook-along style.Read on for all the details on Garten’s recent menus—plus some nifty tricks for making your cooking process simpler and healthier.Brown Butter Skillet CornbreadThe main event in Jennifer Garner’s episode ofBe My Guestis a family recipe makeover. For this deliciousBrown Butter Skillet Cornbread, Garten borrows Garner’s grandmother’s cornbread recipe and makes some tweaks to give it richer flavor and a fluffier texture. It’s the kind of simple but swoon-worthy quick bread that would pair great with a big salad or a bowl of soup—that includes recipes like ourSummer Greens Salad with Tomato VinaigretteandInstant-Pot Chicken Taco Soup.Ina Garten Just Upgraded Jennifer Garner’s Grandmother’s Cornbread RecipeIf you want to add some more fiber to this Garten-Garner collaboration, you could always replace the all-purpose flour in the recipe with whole-wheat flour. And if this cornbread-baking adventure leaves you ready for more, be sure to add ourCreole Skillet Cornbreadto your to-make list.Garner Garten PizzaGarner borrows her three-ingredient pizza sauce from the pros over at Pizzana, a Los Angeles pizza shop. Combine that sauce with meal-prepped or store-bought dough, and this pizza can be an easy weeknight meal. TheGarner Garten Pizzais an elevated take on Garner’s crust and sauce, Garten adds mozzarella, goat cheese and fresh basil before the pizza hits the oven. After the bake, she tops it all off with a very simple arugula salad,pizz’alad style. The fresh greens on top add vibrance and crunch to the savory tomato sauce and funky cheese.If you’re in the mood to make your own dough and add a little healthy twist, you could try our delishwhole-wheat pizza dough, which is a fun way toadd some whole grains to your day.Jen’s Pizza CrackersAt the end of Garten’s cooking sesh with Jennifer Garner, the Barefoot Contessa makes a confession—she’s obsessed with Garner’s simplePizza Crackerrecipe. Garten first got a taste of it when Garner showed offher cracker-baking skills on Instagram, and it just so happens to be the perfect recipe for using up leftover pizza dough.Simply roll out the dough very thin and brush it with olive oil. Then sprinkle the surface with chopped fresh herbs, plus some flaky salt, red pepper flakes and black pepper. Bake the dough on a preheated pizza stone or a piping hot sheet pan for just 3 to 4 minutes at 500°F. When it comes out of the oven, it should be bubbly, crispy and ready to break into snackable pieces.As with the Garner Garten Pizza, you could definitely sub in some whole-wheat pizza dough in this recipe—just be sure to keep an eye on the oven as it bakes so you don’t singe your dough.Apple CrostataIn Episode 2 of this season, Garten linked up with astronaut Nicole Mann, whom she met via Zoom while Mann was serving on the International Space Station. During their first conversation, Mann mentioned that she missed the smell of food—particularly apple pie. To welcome her to the Hamptons, Garten made a simple,gluten-free Apple Crostatathat comes together fairly quickly.Of course, Garten makes her own pie crust with gluten-free flour. We’re fond ofour whole-wheat pie crust, which brings some complex carbs to the table. But we also havea classic gluten-free versionand even avegan option, so you can adapt this recipe for whatever guests are en route. The best part of a crostata, though, is just how quick it is to pull together once the crust is ready. Garten shapes hers into a freeform pie on a cookie sheet, pulling the edges of the crust over her apple mixture and baking for about 20 minutes. (If you’re in the mood for a more typical pie recipe that still has a gluten-free crust, ourGluten-Free Apple Pieis also a solid choice.)Seared Scallops with Potato Celery Root PuréeAnother goal for Mann was learning to make delicious scallops. It can be tough to perfect scallops—we’re big fans of ourLemon-Garlic Butter Scallops—so Garten offers two major tips for the best possible sear. First, you’ll want to dry your scallops well. Get out a paper towel and dab at each scallop until the excess moisture is a thing of the past. When your pan is hot and drizzled with a neutral oil, Garten’s second tip comes in: don’t adjust the scallops in the pan. Let them cook undisturbed until you’re ready to flip them—that’s how they’ll get the very best sear.Garten pairsher scallop recipewith a root veggie puree, and she has a shopping tip, too. If you can’t find the recipe’s recommended celery root in your store, don’t panic—just use parsnips instead.Croissants with Smoked SalmonGarten mostly lets restaurateur Danny Meyer handle the cooking in this episode, but she can’t get the day started withouta refreshing croissant sandwich. This French twist on a classic bagel with cream cheese, smoked salmon and capers trades the bagel for a croissant and the cream cheese for mascarpone. Pile on the arugula, and you’re all set for a simple lunch.If you want to flesh this lunch idea out a bit more, pair it with something like ourWatermelon, Orange, & Cucumber Salad with Calvestrano Olive Vinaigretteas a fun side, or even use some spare arugula to whip up aCitrus-Arugula Salad.Orechiette with Broccoli Rabe and SausageDanny Meyer, the man behind Union Square Cafe, Gramercy Tavern and Shake Shack, takes over Garten’s kitchen to makea veggie-packed pastaat the end of his episode. He offers three major tips when it comes to making the most of this pasta—first of all, have your white wine at the ready. He and Garten opened a bottle of pinot grigio for this recipe, though Meyer says he typically uses whatever white wine is in the fridge. Keeping the wine at hand when you start cooking is a great way to keep your garlic from overcooking. When Meyer sees that his garlic is getting overheated, he adds another splash of white wine to cool the pan down and deglaze.Meyer also suggests getting kitchen scissors out for this recipe. Once his broccoli rabe is cooking in the pan, he dives in with the scissors and cuts the thicker stems into smaller pieces, which means that the rabe cooks more evenly and gets distributed throughout the pasta. That’s key when you’re working with a small noodle, like orecchiette. Lastly, use a blend of pecorino and Parmesan cheese. Buying a small quantity and grating them both might be a tad annoying, but it adds more robust flavor to the dish. Plus, as Meyer notes, you can’t have too much cheese.You can also modify this recipe based on your preferred eating pattern. Choose whole-wheat noodles or even gluten-free noodles if you’re aiming for more complex carbs or trying to avoid grains. The kind of sausage you use is also up to interpretation—as long as you use a mixture of sweet and spicy sausage, it doesn’t matter whether you use pork, beef, turkey or chicken. You could even try a plant-based option.Gruyère & Herb OmeletIf you need an omelet tutorial, the Frank Bruni episode ofBe My Guestneeds to be your next watch. Garten says she brushed up on Jacques Pépin’s omelet technique to perfecther cheesy, herbaceous omelet. The first trick she gleaned from Pépin’s method is adding about a tablespoon of water to your eggs before beating them. The water adds a touch of lightness to the eggs and adds some volume without having to reach for heavy cream. Her next tip is also crucial—be generous with a mixture of butter and neutral oil. Even though Garten uses a nonstick pan for this recipe, the butter is necessary for better flavor and the oil helps make a clean release from the pan, which is key to a successful omelet. Garten’s omelet reminds us of our ownGoat Cheese & Fresh Herb Omelet, a breakfast dish so tasty, you’ll want to eat it for lunch and dinner. For the full Garten effect, serve it up with a quick iced espresso with vanilla and sweetened condensed milk—it’s a morning beverage that feels straight out of a coffeehouse.Parmesan & Thyme CrackersGarten’sultra-flavorful cheese crackersare the perfect addition to a cocktail hour or a big cheese board. Think of them like cheese straws, but with lots of fresh herbs and punchy Parmesan flavor. These crackers do include all-purpose flour, which you could swap for whole-wheat if you’re looking to bump up the fiber and get in some more complex carbs. Add them to something like ourUltimate Summer Fruit & Cheese Boardat your next get-together, and your friends will vote you host of the year.BoulevardierGuest Frank Bruni brought alongthis classic cocktail recipeas his contribution to the episode, and it’s bound to be a favorite of folks who enjoy a negroni. Pair it with Garten’s Parmesan crackers for an elegant cocktail hour or even sip on it while you work on your dinner. And if you love rye, feel free to follow Bruni’s lead and add an extra splash to your cocktail shaker—this cocktail is open to tweaking based on your taste.Yorkshire PuddingActressEmily Mortimer’s Yorkshire puddingsmight offer you the most bang for your buck out of any of these recipes. After all, these pretty, light popovers come out of the oven looking like miracles with just five ingredients. Of course, you’ll have to be very careful with your popover prep. Vegetable oil gets preheated in a muffin tin for this recipe, so be mindful of the hot oil as you pull the tin out of the oven and pour in the batter. Mortimer says her pudding recipe is always served with her Sunday roast, which means a delicious main dish and lots of gravy. Serve these popovers alongside something like ourSlow-Cooker Chuck Roast with Potatoes & Carrotsto let the puds soak up all that delicious jus.Brunch BoardGarten is once again proving her classic catchphrase, “store-bought is fine.” Forthis no-cook recipe, Garten gives Mortimer tips on putting together a no-cook brunch spread that feels light and approachable. But her main tip is crucial—don’t make the board too beautiful. Garten fills her wooden board with scones, fruit, muffins and cheese, but she leaves room on the board for guests to reach for a treat and muss the arrangement slightly. If a board is too curated or crammed, Garten says, guests might feel intimidated or uncomfortable messing the dish up. After all, no one wants to send strawberries tumbling to the ground while trying to serve themselves.Pair Garten’s board with a stunning main dish like ourQuiche Lorrainefor a brunch that will delight your guests without breaking the bank.Ravioli en BrodoMortimer and Garten also share bowls ofRavioli en Brodo, a cozy and comforting soup starring convenient frozen ravioli. The homemade chicken broth is a big part of making this soup special, but if you don’t have any homemade broth around, you can simply use the store-bought variety. If you opt for store-bought, hunt for the brand that’s best for you. Some brands may offer a low-sodium option, which is great forfolks who have kidney, heart or blood pressure issues. And if you want the full Garten experience, you could always check around to see if your local deli or even a poultry farm offers their own chicken stock.Parmesan ChickenWhenThe New Yorker’s David Remnick comes to Garten’s place for a meal, she is quick to let him know that he’s getting a free cooking lesson. Together they make these lightly breadedchicken cutlets topped with a light arugula saladand lemon vinaigrette. You can modify the seasoning in this recipe to your taste and needs—you may want to dial back the salt or amp up the pepper. And if the idea of frying chicken in a little bit of oil feels intimidating, you could always adapt ourAir-Fryer Chicken Cutletsto be the base for your arugula salad. Just add some Parmesan to the breading, and you’re all set.Overnight Belgian WafflesForthese Belgian waffles, the world is your oyster. After letting the batter rest overnight, you can cook these waffles in the iron, then toss them on a sheet pan and keep them warm in the oven for a while so that everyone gets served at the same time—that’s one of Garten’s top tips for flawless hosting. But if the waffles are all for you, Garten has a suggestion on that front as well. Place one or two cooled waffles in a bag and freeze them for later. If you prep ahead, you can have on-demand waffles whenever you need a sweet bite to turn the morning into a party. To level your waffles up, serve them with some fresh fruit or even a creamy nut butter for extra staying power. Even a touch ofstrawberry jam and goat cheesecould be a great way to liven up this sweet breakfast.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Few people have a roster of lunch guests like Ina Garten. And on this season ofBe My Guest, Garten’s Food Network show, her guest list runs the gamut from movie stars to astronauts, but they all have one thing in common: a love of good food. And while we all know that Garten can whip up some truly delectable meals, some of her guests have chops in the kitchen, too. Jennifer Garner brings along some family-favorite recipes for her episode, while British actress Emily Mortimer shares her recipe for classic Yorkshire pudding.15 Ina Garten Recipes We Can’t Stop MakingWhether you’ve tuned intoBe My Guestlike appointment television or just caught stray clips here and there, you probably know that it’s a mouthwateringly lovable show. (You can watch all of the episodes now on Max, if you need an extra dose of Ina.) That’s why we’ve rounded up all the recipes Garten and her friends have made this season, so you can kick off your rewatch in cook-along style.Read on for all the details on Garten’s recent menus—plus some nifty tricks for making your cooking process simpler and healthier.Brown Butter Skillet CornbreadThe main event in Jennifer Garner’s episode ofBe My Guestis a family recipe makeover. For this deliciousBrown Butter Skillet Cornbread, Garten borrows Garner’s grandmother’s cornbread recipe and makes some tweaks to give it richer flavor and a fluffier texture. It’s the kind of simple but swoon-worthy quick bread that would pair great with a big salad or a bowl of soup—that includes recipes like ourSummer Greens Salad with Tomato VinaigretteandInstant-Pot Chicken Taco Soup.Ina Garten Just Upgraded Jennifer Garner’s Grandmother’s Cornbread RecipeIf you want to add some more fiber to this Garten-Garner collaboration, you could always replace the all-purpose flour in the recipe with whole-wheat flour. And if this cornbread-baking adventure leaves you ready for more, be sure to add ourCreole Skillet Cornbreadto your to-make list.Garner Garten PizzaGarner borrows her three-ingredient pizza sauce from the pros over at Pizzana, a Los Angeles pizza shop. Combine that sauce with meal-prepped or store-bought dough, and this pizza can be an easy weeknight meal. TheGarner Garten Pizzais an elevated take on Garner’s crust and sauce, Garten adds mozzarella, goat cheese and fresh basil before the pizza hits the oven. After the bake, she tops it all off with a very simple arugula salad,pizz’alad style. The fresh greens on top add vibrance and crunch to the savory tomato sauce and funky cheese.If you’re in the mood to make your own dough and add a little healthy twist, you could try our delishwhole-wheat pizza dough, which is a fun way toadd some whole grains to your day.Jen’s Pizza CrackersAt the end of Garten’s cooking sesh with Jennifer Garner, the Barefoot Contessa makes a confession—she’s obsessed with Garner’s simplePizza Crackerrecipe. Garten first got a taste of it when Garner showed offher cracker-baking skills on Instagram, and it just so happens to be the perfect recipe for using up leftover pizza dough.Simply roll out the dough very thin and brush it with olive oil. Then sprinkle the surface with chopped fresh herbs, plus some flaky salt, red pepper flakes and black pepper. Bake the dough on a preheated pizza stone or a piping hot sheet pan for just 3 to 4 minutes at 500°F. When it comes out of the oven, it should be bubbly, crispy and ready to break into snackable pieces.As with the Garner Garten Pizza, you could definitely sub in some whole-wheat pizza dough in this recipe—just be sure to keep an eye on the oven as it bakes so you don’t singe your dough.Apple CrostataIn Episode 2 of this season, Garten linked up with astronaut Nicole Mann, whom she met via Zoom while Mann was serving on the International Space Station. During their first conversation, Mann mentioned that she missed the smell of food—particularly apple pie. To welcome her to the Hamptons, Garten made a simple,gluten-free Apple Crostatathat comes together fairly quickly.Of course, Garten makes her own pie crust with gluten-free flour. We’re fond ofour whole-wheat pie crust, which brings some complex carbs to the table. But we also havea classic gluten-free versionand even avegan option, so you can adapt this recipe for whatever guests are en route. The best part of a crostata, though, is just how quick it is to pull together once the crust is ready. Garten shapes hers into a freeform pie on a cookie sheet, pulling the edges of the crust over her apple mixture and baking for about 20 minutes. (If you’re in the mood for a more typical pie recipe that still has a gluten-free crust, ourGluten-Free Apple Pieis also a solid choice.)Seared Scallops with Potato Celery Root PuréeAnother goal for Mann was learning to make delicious scallops. It can be tough to perfect scallops—we’re big fans of ourLemon-Garlic Butter Scallops—so Garten offers two major tips for the best possible sear. First, you’ll want to dry your scallops well. Get out a paper towel and dab at each scallop until the excess moisture is a thing of the past. When your pan is hot and drizzled with a neutral oil, Garten’s second tip comes in: don’t adjust the scallops in the pan. Let them cook undisturbed until you’re ready to flip them—that’s how they’ll get the very best sear.Garten pairsher scallop recipewith a root veggie puree, and she has a shopping tip, too. If you can’t find the recipe’s recommended celery root in your store, don’t panic—just use parsnips instead.Croissants with Smoked SalmonGarten mostly lets restaurateur Danny Meyer handle the cooking in this episode, but she can’t get the day started withouta refreshing croissant sandwich. This French twist on a classic bagel with cream cheese, smoked salmon and capers trades the bagel for a croissant and the cream cheese for mascarpone. Pile on the arugula, and you’re all set for a simple lunch.If you want to flesh this lunch idea out a bit more, pair it with something like ourWatermelon, Orange, & Cucumber Salad with Calvestrano Olive Vinaigretteas a fun side, or even use some spare arugula to whip up aCitrus-Arugula Salad.Orechiette with Broccoli Rabe and SausageDanny Meyer, the man behind Union Square Cafe, Gramercy Tavern and Shake Shack, takes over Garten’s kitchen to makea veggie-packed pastaat the end of his episode. He offers three major tips when it comes to making the most of this pasta—first of all, have your white wine at the ready. He and Garten opened a bottle of pinot grigio for this recipe, though Meyer says he typically uses whatever white wine is in the fridge. Keeping the wine at hand when you start cooking is a great way to keep your garlic from overcooking. When Meyer sees that his garlic is getting overheated, he adds another splash of white wine to cool the pan down and deglaze.Meyer also suggests getting kitchen scissors out for this recipe. Once his broccoli rabe is cooking in the pan, he dives in with the scissors and cuts the thicker stems into smaller pieces, which means that the rabe cooks more evenly and gets distributed throughout the pasta. That’s key when you’re working with a small noodle, like orecchiette. Lastly, use a blend of pecorino and Parmesan cheese. Buying a small quantity and grating them both might be a tad annoying, but it adds more robust flavor to the dish. Plus, as Meyer notes, you can’t have too much cheese.You can also modify this recipe based on your preferred eating pattern. Choose whole-wheat noodles or even gluten-free noodles if you’re aiming for more complex carbs or trying to avoid grains. The kind of sausage you use is also up to interpretation—as long as you use a mixture of sweet and spicy sausage, it doesn’t matter whether you use pork, beef, turkey or chicken. You could even try a plant-based option.Gruyère & Herb OmeletIf you need an omelet tutorial, the Frank Bruni episode ofBe My Guestneeds to be your next watch. Garten says she brushed up on Jacques Pépin’s omelet technique to perfecther cheesy, herbaceous omelet. The first trick she gleaned from Pépin’s method is adding about a tablespoon of water to your eggs before beating them. The water adds a touch of lightness to the eggs and adds some volume without having to reach for heavy cream. Her next tip is also crucial—be generous with a mixture of butter and neutral oil. Even though Garten uses a nonstick pan for this recipe, the butter is necessary for better flavor and the oil helps make a clean release from the pan, which is key to a successful omelet. Garten’s omelet reminds us of our ownGoat Cheese & Fresh Herb Omelet, a breakfast dish so tasty, you’ll want to eat it for lunch and dinner. For the full Garten effect, serve it up with a quick iced espresso with vanilla and sweetened condensed milk—it’s a morning beverage that feels straight out of a coffeehouse.Parmesan & Thyme CrackersGarten’sultra-flavorful cheese crackersare the perfect addition to a cocktail hour or a big cheese board. Think of them like cheese straws, but with lots of fresh herbs and punchy Parmesan flavor. These crackers do include all-purpose flour, which you could swap for whole-wheat if you’re looking to bump up the fiber and get in some more complex carbs. Add them to something like ourUltimate Summer Fruit & Cheese Boardat your next get-together, and your friends will vote you host of the year.BoulevardierGuest Frank Bruni brought alongthis classic cocktail recipeas his contribution to the episode, and it’s bound to be a favorite of folks who enjoy a negroni. Pair it with Garten’s Parmesan crackers for an elegant cocktail hour or even sip on it while you work on your dinner. And if you love rye, feel free to follow Bruni’s lead and add an extra splash to your cocktail shaker—this cocktail is open to tweaking based on your taste.Yorkshire PuddingActressEmily Mortimer’s Yorkshire puddingsmight offer you the most bang for your buck out of any of these recipes. After all, these pretty, light popovers come out of the oven looking like miracles with just five ingredients. Of course, you’ll have to be very careful with your popover prep. Vegetable oil gets preheated in a muffin tin for this recipe, so be mindful of the hot oil as you pull the tin out of the oven and pour in the batter. Mortimer says her pudding recipe is always served with her Sunday roast, which means a delicious main dish and lots of gravy. Serve these popovers alongside something like ourSlow-Cooker Chuck Roast with Potatoes & Carrotsto let the puds soak up all that delicious jus.Brunch BoardGarten is once again proving her classic catchphrase, “store-bought is fine.” Forthis no-cook recipe, Garten gives Mortimer tips on putting together a no-cook brunch spread that feels light and approachable. But her main tip is crucial—don’t make the board too beautiful. Garten fills her wooden board with scones, fruit, muffins and cheese, but she leaves room on the board for guests to reach for a treat and muss the arrangement slightly. If a board is too curated or crammed, Garten says, guests might feel intimidated or uncomfortable messing the dish up. After all, no one wants to send strawberries tumbling to the ground while trying to serve themselves.Pair Garten’s board with a stunning main dish like ourQuiche Lorrainefor a brunch that will delight your guests without breaking the bank.Ravioli en BrodoMortimer and Garten also share bowls ofRavioli en Brodo, a cozy and comforting soup starring convenient frozen ravioli. The homemade chicken broth is a big part of making this soup special, but if you don’t have any homemade broth around, you can simply use the store-bought variety. If you opt for store-bought, hunt for the brand that’s best for you. Some brands may offer a low-sodium option, which is great forfolks who have kidney, heart or blood pressure issues. And if you want the full Garten experience, you could always check around to see if your local deli or even a poultry farm offers their own chicken stock.Parmesan ChickenWhenThe New Yorker’s David Remnick comes to Garten’s place for a meal, she is quick to let him know that he’s getting a free cooking lesson. Together they make these lightly breadedchicken cutlets topped with a light arugula saladand lemon vinaigrette. You can modify the seasoning in this recipe to your taste and needs—you may want to dial back the salt or amp up the pepper. And if the idea of frying chicken in a little bit of oil feels intimidating, you could always adapt ourAir-Fryer Chicken Cutletsto be the base for your arugula salad. Just add some Parmesan to the breading, and you’re all set.Overnight Belgian WafflesForthese Belgian waffles, the world is your oyster. After letting the batter rest overnight, you can cook these waffles in the iron, then toss them on a sheet pan and keep them warm in the oven for a while so that everyone gets served at the same time—that’s one of Garten’s top tips for flawless hosting. But if the waffles are all for you, Garten has a suggestion on that front as well. Place one or two cooled waffles in a bag and freeze them for later. If you prep ahead, you can have on-demand waffles whenever you need a sweet bite to turn the morning into a party. To level your waffles up, serve them with some fresh fruit or even a creamy nut butter for extra staying power. Even a touch ofstrawberry jam and goat cheesecould be a great way to liven up this sweet breakfast.
Few people have a roster of lunch guests like Ina Garten. And on this season ofBe My Guest, Garten’s Food Network show, her guest list runs the gamut from movie stars to astronauts, but they all have one thing in common: a love of good food. And while we all know that Garten can whip up some truly delectable meals, some of her guests have chops in the kitchen, too. Jennifer Garner brings along some family-favorite recipes for her episode, while British actress Emily Mortimer shares her recipe for classic Yorkshire pudding.
15 Ina Garten Recipes We Can’t Stop Making
Whether you’ve tuned intoBe My Guestlike appointment television or just caught stray clips here and there, you probably know that it’s a mouthwateringly lovable show. (You can watch all of the episodes now on Max, if you need an extra dose of Ina.) That’s why we’ve rounded up all the recipes Garten and her friends have made this season, so you can kick off your rewatch in cook-along style.
Read on for all the details on Garten’s recent menus—plus some nifty tricks for making your cooking process simpler and healthier.
The main event in Jennifer Garner’s episode ofBe My Guestis a family recipe makeover. For this deliciousBrown Butter Skillet Cornbread, Garten borrows Garner’s grandmother’s cornbread recipe and makes some tweaks to give it richer flavor and a fluffier texture. It’s the kind of simple but swoon-worthy quick bread that would pair great with a big salad or a bowl of soup—that includes recipes like ourSummer Greens Salad with Tomato VinaigretteandInstant-Pot Chicken Taco Soup.
Ina Garten Just Upgraded Jennifer Garner’s Grandmother’s Cornbread Recipe
If you want to add some more fiber to this Garten-Garner collaboration, you could always replace the all-purpose flour in the recipe with whole-wheat flour. And if this cornbread-baking adventure leaves you ready for more, be sure to add ourCreole Skillet Cornbreadto your to-make list.
Garner borrows her three-ingredient pizza sauce from the pros over at Pizzana, a Los Angeles pizza shop. Combine that sauce with meal-prepped or store-bought dough, and this pizza can be an easy weeknight meal. TheGarner Garten Pizzais an elevated take on Garner’s crust and sauce, Garten adds mozzarella, goat cheese and fresh basil before the pizza hits the oven. After the bake, she tops it all off with a very simple arugula salad,pizz’alad style. The fresh greens on top add vibrance and crunch to the savory tomato sauce and funky cheese.
If you’re in the mood to make your own dough and add a little healthy twist, you could try our delishwhole-wheat pizza dough, which is a fun way toadd some whole grains to your day.
At the end of Garten’s cooking sesh with Jennifer Garner, the Barefoot Contessa makes a confession—she’s obsessed with Garner’s simplePizza Crackerrecipe. Garten first got a taste of it when Garner showed offher cracker-baking skills on Instagram, and it just so happens to be the perfect recipe for using up leftover pizza dough.
Simply roll out the dough very thin and brush it with olive oil. Then sprinkle the surface with chopped fresh herbs, plus some flaky salt, red pepper flakes and black pepper. Bake the dough on a preheated pizza stone or a piping hot sheet pan for just 3 to 4 minutes at 500°F. When it comes out of the oven, it should be bubbly, crispy and ready to break into snackable pieces.
As with the Garner Garten Pizza, you could definitely sub in some whole-wheat pizza dough in this recipe—just be sure to keep an eye on the oven as it bakes so you don’t singe your dough.
In Episode 2 of this season, Garten linked up with astronaut Nicole Mann, whom she met via Zoom while Mann was serving on the International Space Station. During their first conversation, Mann mentioned that she missed the smell of food—particularly apple pie. To welcome her to the Hamptons, Garten made a simple,gluten-free Apple Crostatathat comes together fairly quickly.
Of course, Garten makes her own pie crust with gluten-free flour. We’re fond ofour whole-wheat pie crust, which brings some complex carbs to the table. But we also havea classic gluten-free versionand even avegan option, so you can adapt this recipe for whatever guests are en route. The best part of a crostata, though, is just how quick it is to pull together once the crust is ready. Garten shapes hers into a freeform pie on a cookie sheet, pulling the edges of the crust over her apple mixture and baking for about 20 minutes. (If you’re in the mood for a more typical pie recipe that still has a gluten-free crust, ourGluten-Free Apple Pieis also a solid choice.)
Another goal for Mann was learning to make delicious scallops. It can be tough to perfect scallops—we’re big fans of ourLemon-Garlic Butter Scallops—so Garten offers two major tips for the best possible sear. First, you’ll want to dry your scallops well. Get out a paper towel and dab at each scallop until the excess moisture is a thing of the past. When your pan is hot and drizzled with a neutral oil, Garten’s second tip comes in: don’t adjust the scallops in the pan. Let them cook undisturbed until you’re ready to flip them—that’s how they’ll get the very best sear.
Garten pairsher scallop recipewith a root veggie puree, and she has a shopping tip, too. If you can’t find the recipe’s recommended celery root in your store, don’t panic—just use parsnips instead.
Garten mostly lets restaurateur Danny Meyer handle the cooking in this episode, but she can’t get the day started withouta refreshing croissant sandwich. This French twist on a classic bagel with cream cheese, smoked salmon and capers trades the bagel for a croissant and the cream cheese for mascarpone. Pile on the arugula, and you’re all set for a simple lunch.
If you want to flesh this lunch idea out a bit more, pair it with something like ourWatermelon, Orange, & Cucumber Salad with Calvestrano Olive Vinaigretteas a fun side, or even use some spare arugula to whip up aCitrus-Arugula Salad.
Danny Meyer, the man behind Union Square Cafe, Gramercy Tavern and Shake Shack, takes over Garten’s kitchen to makea veggie-packed pastaat the end of his episode. He offers three major tips when it comes to making the most of this pasta—first of all, have your white wine at the ready. He and Garten opened a bottle of pinot grigio for this recipe, though Meyer says he typically uses whatever white wine is in the fridge. Keeping the wine at hand when you start cooking is a great way to keep your garlic from overcooking. When Meyer sees that his garlic is getting overheated, he adds another splash of white wine to cool the pan down and deglaze.
Meyer also suggests getting kitchen scissors out for this recipe. Once his broccoli rabe is cooking in the pan, he dives in with the scissors and cuts the thicker stems into smaller pieces, which means that the rabe cooks more evenly and gets distributed throughout the pasta. That’s key when you’re working with a small noodle, like orecchiette. Lastly, use a blend of pecorino and Parmesan cheese. Buying a small quantity and grating them both might be a tad annoying, but it adds more robust flavor to the dish. Plus, as Meyer notes, you can’t have too much cheese.
You can also modify this recipe based on your preferred eating pattern. Choose whole-wheat noodles or even gluten-free noodles if you’re aiming for more complex carbs or trying to avoid grains. The kind of sausage you use is also up to interpretation—as long as you use a mixture of sweet and spicy sausage, it doesn’t matter whether you use pork, beef, turkey or chicken. You could even try a plant-based option.
If you need an omelet tutorial, the Frank Bruni episode ofBe My Guestneeds to be your next watch. Garten says she brushed up on Jacques Pépin’s omelet technique to perfecther cheesy, herbaceous omelet. The first trick she gleaned from Pépin’s method is adding about a tablespoon of water to your eggs before beating them. The water adds a touch of lightness to the eggs and adds some volume without having to reach for heavy cream. Her next tip is also crucial—be generous with a mixture of butter and neutral oil. Even though Garten uses a nonstick pan for this recipe, the butter is necessary for better flavor and the oil helps make a clean release from the pan, which is key to a successful omelet. Garten’s omelet reminds us of our ownGoat Cheese & Fresh Herb Omelet, a breakfast dish so tasty, you’ll want to eat it for lunch and dinner. For the full Garten effect, serve it up with a quick iced espresso with vanilla and sweetened condensed milk—it’s a morning beverage that feels straight out of a coffeehouse.
Garten’sultra-flavorful cheese crackersare the perfect addition to a cocktail hour or a big cheese board. Think of them like cheese straws, but with lots of fresh herbs and punchy Parmesan flavor. These crackers do include all-purpose flour, which you could swap for whole-wheat if you’re looking to bump up the fiber and get in some more complex carbs. Add them to something like ourUltimate Summer Fruit & Cheese Boardat your next get-together, and your friends will vote you host of the year.
Guest Frank Bruni brought alongthis classic cocktail recipeas his contribution to the episode, and it’s bound to be a favorite of folks who enjoy a negroni. Pair it with Garten’s Parmesan crackers for an elegant cocktail hour or even sip on it while you work on your dinner. And if you love rye, feel free to follow Bruni’s lead and add an extra splash to your cocktail shaker—this cocktail is open to tweaking based on your taste.
ActressEmily Mortimer’s Yorkshire puddingsmight offer you the most bang for your buck out of any of these recipes. After all, these pretty, light popovers come out of the oven looking like miracles with just five ingredients. Of course, you’ll have to be very careful with your popover prep. Vegetable oil gets preheated in a muffin tin for this recipe, so be mindful of the hot oil as you pull the tin out of the oven and pour in the batter. Mortimer says her pudding recipe is always served with her Sunday roast, which means a delicious main dish and lots of gravy. Serve these popovers alongside something like ourSlow-Cooker Chuck Roast with Potatoes & Carrotsto let the puds soak up all that delicious jus.
Garten is once again proving her classic catchphrase, “store-bought is fine.” Forthis no-cook recipe, Garten gives Mortimer tips on putting together a no-cook brunch spread that feels light and approachable. But her main tip is crucial—don’t make the board too beautiful. Garten fills her wooden board with scones, fruit, muffins and cheese, but she leaves room on the board for guests to reach for a treat and muss the arrangement slightly. If a board is too curated or crammed, Garten says, guests might feel intimidated or uncomfortable messing the dish up. After all, no one wants to send strawberries tumbling to the ground while trying to serve themselves.
Pair Garten’s board with a stunning main dish like ourQuiche Lorrainefor a brunch that will delight your guests without breaking the bank.
Mortimer and Garten also share bowls ofRavioli en Brodo, a cozy and comforting soup starring convenient frozen ravioli. The homemade chicken broth is a big part of making this soup special, but if you don’t have any homemade broth around, you can simply use the store-bought variety. If you opt for store-bought, hunt for the brand that’s best for you. Some brands may offer a low-sodium option, which is great forfolks who have kidney, heart or blood pressure issues. And if you want the full Garten experience, you could always check around to see if your local deli or even a poultry farm offers their own chicken stock.
WhenThe New Yorker’s David Remnick comes to Garten’s place for a meal, she is quick to let him know that he’s getting a free cooking lesson. Together they make these lightly breadedchicken cutlets topped with a light arugula saladand lemon vinaigrette. You can modify the seasoning in this recipe to your taste and needs—you may want to dial back the salt or amp up the pepper. And if the idea of frying chicken in a little bit of oil feels intimidating, you could always adapt ourAir-Fryer Chicken Cutletsto be the base for your arugula salad. Just add some Parmesan to the breading, and you’re all set.
Forthese Belgian waffles, the world is your oyster. After letting the batter rest overnight, you can cook these waffles in the iron, then toss them on a sheet pan and keep them warm in the oven for a while so that everyone gets served at the same time—that’s one of Garten’s top tips for flawless hosting. But if the waffles are all for you, Garten has a suggestion on that front as well. Place one or two cooled waffles in a bag and freeze them for later. If you prep ahead, you can have on-demand waffles whenever you need a sweet bite to turn the morning into a party. To level your waffles up, serve them with some fresh fruit or even a creamy nut butter for extra staying power. Even a touch ofstrawberry jam and goat cheesecould be a great way to liven up this sweet breakfast.
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
Tell us why!
