Ina Garten
speaker
688 appearances
6 recordings
4 series
first heard Nov 2024
last heard 27 Jan
Ina Garten’s voice in public audio — every appearance, attributed to the second.
Trend
recordings per month · last 12 monthsRecordings per month over the last 12 months — 1 in all, peaking in Jan 2026 with 1.
Appearances
I'll see you next week.
Thanks everybody.
We're not cooking. We'll cook in person. How's that?
Nothing worse than having your wife laughing at you. Your very, very smart wife laughing at you.
My mother was making dinner. My father was an ear surgeon. And my mother was very, I think now I might say that she would be diagnosed with Asperger's, didn't have relationships, and she had no interest in food. So she would get dinner on the table, but there was no joy in it.
And no child likes Harvard Beach. You might develop a flavor for it, a taste for it afterwards, but not when you're 10. And it sounds like dinner was not a joyful time. It wasn't a joyful time. And my parents, particularly my father, was a very stern taskmaster and would grill us about whatever was in school. He would criticize us. So when dinner was over, I had a nice knot in my stomach.
And they would always want me to eat faster. So they would say, every time your brother takes a bite, you take a bite. And I'd be like, I just can't.
A hundred percent was when I got married. I was never allowed in the kitchen. So my mother never taught me how to do anything. And I mean, she didn't see any joy in it. She felt that my job was to study and it was her job to make dinner. And I think she wasn't comfortable with me being in the same room with her. So she would always say, you go study. And so I was in my room my whole childhood.
And I think I was pretty lonely. I think that that's why Now, cooking for friends and Jeffrey and doing the show, Be My Guest, where I'm connecting with people, is so satisfying.
I prefer to cook by myself. You do. And I do. Cooking's hard for me. I mean, I do it a lot, but it's really hard. And I just love having the space to concentrate on what I'm doing so I make sure it comes out well. Cooking's I mean, when you go to the butcher and you order a chicken, it's a different size every time. It's a different kind of chicken.
I mean, you know, some chickens, they're allowed to add water to it. You have no idea what you're going to get. So it's, I mean, just the simplest thing is chicken can be complicated. I do find it hard. I'm not confident that it's going to come out well. And I have to say, I'm surprised when it does. Maybe I have high standards.
Well, probably as soon as we got married because it wasn't like we had the money to go out for dinner. So when we were engaged, before we got married, I remember going out and buying Craig Claiborne's The New York Times cookbook. And I went to, what was it called? It was a store like, I think it was called Caldor. And I bought an entire set of kitchen equipment.
And I just was really excited about being able to cook. But I remember within the first month, I made a challah. And I remember thinking, that's what you're going to start with? But I did. I really love things that challenge me, that I think I can't do, and then make them and show myself that I can do them.
It actually does come full circle, doesn't it? Because once I've learned how to cook, and then, of course, I got Mastering the Art of French Cooking, both volumes, and worked my way through those. So I learned the French techniques from Julia Child. And I really believe in simplifying things. But what happened in the pandemic is we were also completely stressed.
We didn't know what we could do, what we couldn't do. I was making a recipe every day for Instagram so people could figure out what to do with those white beans that they had in their pantry.
Exactly. So many white beans and whatever they had. I was making recipes for my cookbook, for this book. And I was cooking lunch and dinner for Jeffrey and me every single day. And by sometime around May or June, I was like in bed with the covers up over my head. And I thought, I really need to simplify. So it is true that I came full circle, but for a different reason.
I think there's one thing everybody should know how to do, which is a roast chicken. And I do it in all different forms. I do it with potatoes and fennel. In this book, I have a spring roast chicken or roast chicken with spring vegetables, things like asparagus. You can put almost any kind of vegetable in a roasting pan and a chicken on top of it and put it in the oven.
It's the easiest thing in the world. And the only thing you have to do is make sure you don't overcook the chicken. People get really nervous.
Any kind of roast chicken. Or the chicken in a pot, which is just as easy as can be. You put it in a big pot with chicken stock and vegetables. And then you add saffron to give it a little heat. And then orzo. And you've got a whole dinner all in one pot.
He's just so appreciative. And I think it's one of the reasons why I love to cook. Because if you cook for somebody who doesn't appreciate it, there's no satisfaction in it. One day I made him a cup of tea and he said, oh, this is the best tea I've ever had. And I was like, Jeffrey, it's a cup of hot water and a tea bag. It was a particularly good tea. But I mean, still, nothing goes by him.
Showing 261–280 of 688 · page 14 of 35
← Previous
Next →