Ina is self-taught in the kitchen and ina garten short ribs’t consider herself a professional cook. But, she still makes delicious recipes — and so can you. Here are our picks for the 10 best recipes from Ina Garten’s Cook Like A Pro. Ina Garten’s Autumn Sangria recipe was inspired by Bobby Flay Sangria has a reputation of being a summertime drink.
But Ina put her own spin on it with her recipe for Autumn Sangria. She changes up the fruit and pairs it with cinnamon-spiced syrup, making it the perfect fall cocktail. According to Ina, her recipe is based on one that she enjoyed with her husband Jeffrey at Bobby Flay’s first restaurant, Mesa Grill. This is my kind of recipe—the sweet fruit makes the spiced wine taste better and the wine makes the fruit taste better.
Grilling is the secret to Smoky Eggplant Dip with Yogurt and Mint Ina’s recipe for Smoky Eggplant Dip with Yogurt and Mint is easy and amazingly delicious — as long as you cook the eggplant on a charcoal grill. The ingredients you’ll need are eggplant, plain whole milk Greek yogurt, freshly squeezed lemon juice, fresh mint leaves, minced garlic, good olive oil, Sriracha, salt and pepper, and pita triangles. Ina Garten’s Cauliflower Toast recipe is all over the internet right now Ina’s Cauliflower Toast is all over the internet right now, and for good reason. She constructed a magical recipe that is everything you could want from a weekday lunch.
It features cauliflower that is loaded with spices and mixed with three kinds of cheese and salty prosciutto, on top of toasted bread. It’s truly a delicious work of art. The ingredients you’ll need are: a small head of cauliflower, good olive oil, crushed red pepper flakes, Kosher salt and freshly ground black pepper, Italian mascarpone cheese, Gruyère cheese, prosciutto, nutmeg, country-style bread, paprika, Parmesan cheese, fresh chives, and flaked sea salt. Cioppino is an easy five-star seafood recipe Cioppino is an Italian-American fisherman’s stew that originated in San Francisco.
It’s traditionally made from the catch of the day. And in Ina’s version, she includes muscles, sea scallops, shrimp, and cod. The seafood is combined with tomatoes in a wine sauce and seafood stock and loaded with spices. The dish can be served with toasted bread, acting as a starch when dipped into the sauce. Ina recommends garlic toast made with a baguette, and she also suggests using her homemade seafood stock.