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I always like to have flowers on the table. I think they make it look special.

Ina Garten

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Ina Garten
Age: 76
Born: 1948
Born: February 2
Author
Chef
Writer
Brooklyn
New York
Ina Rosenberg Garten
Always
Flowers
Think
Table
Thinking
Tables
Like
Flower
Special
Look
Looks
Make

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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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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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I love to take something ordinary and make it really special.
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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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I use other cookbooks for inspiration. I must say I tend to cook from my own cookbooks for parties.
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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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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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In the summer you want fresh, light and sort of quick things in winter you want things that are comforting, so your body really tells you you want to go towards potatoes, apples, fennel, things that are warm and comforting. And loin of pork.
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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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You don't have to do everything from scratch. Nobody wants to make puff pastry!
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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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When I thought my professional career was over, it hadn't even started yet.
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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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When I wrote 'Barefoot in Paris,' I wanted to make simple recipes that you could make at home that tasted like French classics.
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Every once in a while, a cookbook comes along that simply knocks me out.
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Grilled cheese and tomato soup is the ultimate comfort meal.
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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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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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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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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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