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.

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Recordings per month over the last 12 months — 1 in all, peaking in Jan 2026 with 1.

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Wiser Than Me with Julia Louis-Dreyfus · Listen Again: Julia Gets Wise with Ina Garten · 27 Nov 2024 podcast

Ina!

I love that the roast carrots are... You think of me when you think of roast chicken and roast carrots, because that's what I always say. It's about those two things. It is. It's about simplicity and delicious.

And what is your real age? My real age is 76. And how old do you feel, Ina? You know, I kind of like being 76. I get to do whatever I want to do. Yeah. Yeah. No BS. No. I mean, I wouldn't mind a 25-year-old body, but the rest of it, I'll take the 76.

Well, I feel like when we're younger, we wonder what will become of us. And when we're older, we know what's going to become of us. And it's turned out really great.

I think when you're younger, you feel like you have to do everything just because, you know, you're just you're just building things and you have to do everything that's that comes your way. And then when you get older, you start choosing and you choose because it's fun, not for any other reason. Right. Right.

Because he said it for me particularly because if it's fun, I want to do it. If it's not fun, you can't get me to do it with the cattle prod.

What have you had to eat? Well, it's pretty orderly, actually.

I pretty much have toast and coffee for breakfast. And the toast has to have good French butter on it with shaved sea salt. Yes. It's called beurre de barattes. B-A-R-A-T-T-E with flaked sea salt. And it's just so delicious. And so that's what I have for breakfast. And then at exactly 1030, I have to have a cup of tea. With a little honey in it. And it's not 1029 and it's not 1031.

At 1030, my brain goes, bing, I have to have some tea. Okay. And then for lunch, Jeffrey and I always have soup, which is so easy because I can make a lot of soup and leave it in the freezer. What'd you have today? I had Italian wedding soup. Yummy. And then for dinner, we either go out to dinner with friends or we order dinner from a restaurant. I've been testing recipes all day.

The last thing I want to do is make dinner.

And I don't like to have for dinner what I tested during the day unless it's totally done and it's so good I want Jeffrey to have it. Right. That's work and this is dinner. Got it. And I don't want to eat something and go, I wish it had more rosemary in it. It's just not fun.

Was that to get you in the mood for today?

I think my style hasn't changed at all. I think it might be my sophistication about things has changed. And I've... learned about a few things. So I didn't know what truffle butter was. I didn't know what sriracha was. There are a few things in the 25 years I've been writing cookbooks that I've kind of acquired as part of the repertoire of things that I can use.

But I think I still like roast chicken and roast carrots. I know, you can't beat it, man. One thing I learned when I had a specialty food store is that People eat differently at home than they do in a restaurant. They like really simple food. Right. And that's true about me too, actually. I like simple food in a restaurant too, but people don't want fancy veal with morels at home.

And so I think that hasn't changed. What has changed a little bit is my insistence on flavor.

That if I go back to a recipe I wrote 20 years ago, it needs a little extra something. Yeah. And I think it's always something like some acid, like lemon juice or... Red wine vinegar. Vinegar, yeah. Or something salty like Parmesan cheese. Just that little thing at the end that needs to be added that kind of brings out the flavor. So I've gotten better at that.

Yeah.

Oh, maybe. But I didn't like cilantro when I started and I still don't like cilantro now. So that'll never change.

I think it's physiological. I think what you taste is not what I taste. Oh, it may be.

It's really physiological. It tastes like soap to me. And if you put one leaf of cilantro on anything, that's all I taste.

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