Ina Garten Quotes
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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 like almonds as a snack - keeps your energy up but doesn't fill you up.
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I love to take something ordinary and make it really special.
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I time everything. I'm a scientist at heart.
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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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I always have music. I love it to be very upbeat. When you're having drinks, I like something like Cesaria Evora. During dinner, I like the much more traditional - old Frank Sinatra and things like that.
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Creme Brulee is the ultimate 'guy' dessert. Make it and he'll follow you anywhere.
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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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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 learned that the hardest party to pull off successfully is Saturday night dinner. This meal is expected to be elaborate: appetizers, first course, dinner, dessert, and coffee. People arrive at 7:30 or 8 p.m. and stay for hours - definitely past my bedtime - and they all go home exhausted.
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If you think about a Thanksgiving dinner, it's really like making a large chicken.
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The most important thing for having a party is that the hostess is having fun. I'm very organized. I make a plan for absolutely everything. I never have anything that has to be cooked while the guests are there. The only thing I might have to do is take something out of the oven and carve it.
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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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I've taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors.
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I'm really a scientist. I follow recipes exactly - until I decide not to. And then I'll follow something else exactly. I may decide I could turn this peach tart into a plum tart, but if I'm following a recipe, I follow it exactly.
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I worked for the Office of Management and Budget in the White House, on nuclear energy policy. But I decided it would be much more fun to have a specialty food store, so I left Washington D.C. and moved to the Hamptons. And how glad I am that I did!
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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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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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My mother would never let me in the kitchen. I always wanted to cook, but I was never allowed to. Her view of the world was, 'Cooking is my job, and studying is your job.' I think, in retrospect, she didn't like the chaos. She was very orderly. It had to be her way.
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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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There's something really wonderful about a party where you help yourself. Of course, first you get what you really want. But 'family style' service also really encourages people to connect with one another.
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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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I love Alton Brown's show 'Good Eats,' about the chemistry of food. It's really thoughtful.
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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.