Ina Garten

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.

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.

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.

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.

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?

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.

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.

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.

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.

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.