The other thing I've made a lot is the Mocha Chocolate Icebox Cake. So, that is two ingredients and a very simple process, but you end up with something really delicious. But if you wrap them in prosciutto and then throw them in the oven quickly, the sugars in the figs caramelize and they turn out absolutely delicious, like ripe figs. And I found if you wrap them in prosciutto when they're not ripe, they're really not delicious. Very often, when you go to the grocery store, you can buy figs, but they're not ripe. The Roasted Figs and Prosciutto are a perfect example of what this book's about. I've made the Chipotle and Rosemary Roasted Nuts a lot. It usually comes from something I ate at somebody's house or a specialty food store or something like that.Įpi: What are your go-to recipes from the new book? It rarely comes from restaurants because restaurant food is a whole different category. I think you get ideas by getting out there. It comes from something I ate in Milan or-I think you don't get ideas by sitting at home and talking to yourself. My friend Sarah Chase is an incredible cook and tremendous inspiration for me. It comes from a remembered flavor-something that I had as a child. So it's about sometimes less time, but more importantly, less stress.Įpi: Where does the inspiration for your recipes come from? So, in a lot of cases where you would normally make something on the top of the stove-like risotto, where you're standing there pouring in stock and stirring and wondering, am I putting in too much or too little? At least that's what I wonder-instead you put everything in one big Le Creuset pot and you put it in the oven and set a timer. Like the turkey meatballs and spaghetti: Instead of frying them in a sauté pan, where you're standing over the hot stove, you roll them and put them on a sheet pan in the oven, and all you have to do is set a timer. And it's not three ingredients thrown together-it's all the classic flavor, but in each recipe there's something that makes it easier to do than you expect. IG: Well, I find as we get busier and busier, we have less and less time to cook, and I just wanted to challenge myself to see if I could do some recipes that have every bit of the Barefoot Contessa flavor and style and yet are easier to make. After having had several careers first-as a nuclear energy policy wonk and running a specialty food store-this is as good as it gets.Įpi: Why did you decide to write your new cookbook, How Easy Is That? And I get to walk out of the house and next door to this big, open barn and just have a good time. When I get up in the morning, I think, what do I feel like doing today? Testing recipes is what I feel like doing.
Together, they make a simple and delicious fall or winter feast.Įpicurious: In the acknowledgments for your new book, you say that writing cookbooks is what you most love to do-what do you love about it? Plus, she shares three recipes from her new cookbook: Easy Provençal Lamb, Potato Basil Purée, and Easy Cranberry & Apple Cake. In this exclusive interview with Epicurious, Garten talks about what inspires her and offers tips for first-time hosts. And her fuss-free party ideas allow hosts to impress while actually enjoying their own get-togethers. Her recipes are built around big, bold flavors but won't have you slaving in the kitchen. Garten's fans-and she has many-love her simple, straightforward approach to cooking and effortless take on entertaining. Garten has also hosted several shows on the Food Network and created Barefoot Contessa Pantry, a line of baking mixes and other high-end food products. She's written seven, including Barefoot Contessa at Home, Barefoot in Paris, and the recently published Barefoot Contessa: How Easy is That? Fabulous Recipes & Easy Tips. In 1996, Garten sold Barefoot Contessa and shifted her attention to cookbooks. Despite Garten's complete lack of experience-she had never run a business nor worked in the food industry-the shop blossomed, eventually expanding to a 3,000-square-foot space in East Hampton. She left a job in the White House Office of Management and Budget and bought Barefoot Contessa, a small specialty food store in Westhampton, New York. T hirty-two years ago, Ina Garten took a chance.
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