In any case, she will be sticking with her perennial no-stuffing policy, making a savory bread pudding instead. The lemony mashed potatoes that she reverse-engineered from a restaurant dish that caught her fancy in Paris. That could mean her recipe for roasted turkey breast infused with the flavors of Italian porchetta: garlic, fennel seed, sage and rosemary. Garten - Ina to her fans - has become a queen of quarantine cuisine, we don’t exactly cook from the same pantry.įor a person who’d been enclosed in a New York City apartment for seven months, with one end of the kitchen table functioning as my office and the other end as dining room, wandering through her “barn” - a lofty kitchen with two dishwashers and 25 feet of limestone counter space a sunlit reading room full of cookbooks and couches a spotless, roomy storeroom lined with fully organized staples - was like floating in a soothing dream. All appeared just as it does on her television show, “Barefoot Contessa,” that has been shot here since 2002.Īnd I was there this fall because of a sneaking suspicion that, although Ms.

By which I mean the lawn was a beautiful rumpled green, and the garden was full of cherry tomatoes, and she was wearing a loose button-down shirt and smiling as she brought me coffee in a hotel-style silver carafe.

Ina Garten’s house, on a side street in the stately, manicured village of East Hampton, was just the way you’d want it to be on a sunny morning in October.

Barefoot in paris by ina garten