With the Food Network program “Barefoot Contessa,” Ina Garten became a beloved household name. An essential element of her success is her confiding, authentic warmth—her encouragement for even the most novice home cook. Garten is “the real deal,” in the opinion of David Remnick, who has known her and her husband for many years. Although she is a gregarious teacher and presence on television, Garten prefers to do her actual cooking alone. “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,” she says. Garten joins Remnick to reflect on her early days in the kitchen, and to answer listener questions about holiday meals and more. Her latest book is “Be Ready When the Luck Happens,” a memoir.This segment originally aired on December 16, 2022.Plus, Alex Barasch picks three of the best erotic thrillers after being inspired to study the genre by his recent Profile of the director of the new film, “Babygirl.”
What makes Ina Garten a beloved cook?
bay leaves are BS ever since then I've been nagged by the question are bay leaves BS whenever I put them in anything I can't tell what effect they have am I using them wrong also is it true that they should be kept in the freezer
Okay, I really don't know the answer to this, and I will say that I also wonder whether a bay leaf makes a difference. And there are a couple of things that I use bay leaves in, and I've always wanted to make them without the bay leaves to see if it made a difference, and I never have. So I'm not sure.
Can I just say this is called making news. Ina Garten calls bullshit on bay leaves. I'm with that. Now, these are questions from New Yorker Instagram. What to make for two people while still making it feel like a holiday and a special meal? This is from Teresa Nobre.
You know, what's really great is roast pork loins because they're very small and you can marinate them and roast them really simply. Serve them with like a potato and apple and fennel puree and some shaved Brussels sprouts. It'd be a great holiday meal. And it's not like cooking a whole ham.
I have a very important question to ask. When did Brussels sprouts go from being, as in my childhood, disgusting?
I happen to know.
And to my adulthood, it's like, I can't wait to get more Brussels sprouts. What happened?
What happened was, and I actually started this at the store in the 80s. I started roasting Brussels sprouts instead of boiling them. And they were so good because they're like crispy and they're more like French fries. They're fantastic. So then I started, thought, well, if you can roast Brussels sprouts, maybe you can roast butternut squash. So we started roasting butternut squash. And
String beans. I mean, we roasted everything. And the best part is it's the easiest thing in the world. You put whatever vegetable it is on a sheet pan, olive oil, salt and pepper, and into the oven.
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