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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?

Ina Garten

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Ina Garten
Age: 76
Born: 1948
Born: February 2
Author
Chef
Writer
Brooklyn
New York
Ina Rosenberg Garten
Much
Pot
Way
Measure
Always
Throw
Things
Spent
Would
Exactly
Time
Sure
Think
Making
Recipe
Thinking
Everything
Recipes

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You don't have to do everything from scratch. Nobody wants to make puff pastry!
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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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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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I get up every day, do the best that I can do, and go home and have a good time.
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Grilled cheese and tomato soup is the ultimate comfort meal.
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When I thought my professional career was over, it hadn't even started yet.
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I always like to have flowers on the table. I think they make it look special.
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Food is not about impressing people. It's about making them feel comfortable.
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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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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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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 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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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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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 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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The most overrated tool: a pasta maker. Why make it when you can buy it? It's a lot of work!
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I use other cookbooks for inspiration. I must say I tend to cook from my own cookbooks for parties.
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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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