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You don't have to do everything from scratch. Nobody wants to make puff pastry!

Ina Garten

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Ina Garten
Age: 76
Born: 1948
Born: February 2
Author
Chef
Writer
Brooklyn
New York
Ina Rosenberg Garten
Scratches
Nobody
Wants
Everything
Make
Pastry
Pastries
Puff
Scratch

More quotes by Ina Garten

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I try to greet my friends with a drink in my hand, a warm smile on my face, and great music in the background, because that's what gets a dinner party off to a fun start.
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Take one flower that you like and get lots of them. And don't try to 'arrange' them. It's surprisingly hard to do a flower arrangement the way a florist does one. Instead, bunch them all together or put them in a series of small vases all down the table.
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Grilled cheese and tomato soup is the ultimate comfort meal.
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Instead of going out to dinner, buy good food. Cooking at home shows such affection. In a bad economy, it's more important to make yourself feel good.
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You can get bogged down in a recipe that's got a lot of steps and a million ingredients, and it takes all day to make. And then you realize, you've just got one dish. For Thanksgiving, you want an abundance of choices, and so you want dishes that you can put together really quickly, but that doesn't mean less flavor.
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The planning is everything. Deciding which dishes you're going to prepare can turn into the make-or-break decision five days later, when you actually serve the meal.
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Food is not about impressing people. It's about making them feel comfortable.
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I get up every day, do the best that I can do, and go home and have a good time.
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The dirty little secret is that I grew up in a household where there were no carbohydrates allowed, ever. No cookies, no bread, no potatoes, no rice. My mother was very extreme in terms of what she served. Since I left home more than 40 years ago, I've been making it right for myself.
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I always like to have flowers on the table. I think they make it look special.
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They say that gardens look better when they are created by loving gardeners rather than by landscapers, because the garden is more tended to and cared for. The same thing goes for cooking. I only cook for people I love.
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If it's a cocktail party, I generally make five or six different things, and I try to choose recipes that feel like a meal: a chicken thing, a fish or shrimp thing, maybe two vegetable things, and I think it's fun to end the cocktail party with a sweet thing.
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All my life I dreamed of an apartment in Paris where I could cook, and now I have one, on the Left Bank.
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When I thought my professional career was over, it hadn't even started yet.
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I love to take something ordinary and make it really special.
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My favorite fall or winter lunch is big steaming bowls of soup. I usually invite people for around 12:30 and have two hearty soups like shrimp corn chowder and lentil sausage soup, which can be made a day or two ahead.
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The thing about all my food is that everything is a remembered flavor. Maybe it's something I had as a child or maybe it's something I had in Milan, but I want it to taste better than you ever thought.
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Every once in a while, a cookbook comes along that simply knocks me out.
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I measure everything, because I always think that if I've spent so much time making sure this recipe was exactly the way I want it, why would I want to throw things into a pot?
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I don't like sitting at a table that's too large, where everyone is too far apart. That's a party killer.
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