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Celebrate with Ina Garten

From brilliant make-ahead tips to expert entertaining strategies, we've partnered with our favorite Contessa to help you host the perfect holiday celebration. Discover classic Thanksgiving and Easter recipes including Make-Ahead Turkey, Pumpkin Roulade, Warm Marinated Olives, Orange Marmalade Glazed Ham, and Rosé Sangria.
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“Everyone who lived through the 1970s has had Spanish sangria with red wine, orange and spices,” says Ina Garten, an award-winning cookbook author and Food Network host. In this version from her book Make It Ahead, Ina has updated that old cliché with a combination of rosé wine, fresh berries and plums. A splash of Grand Marnier liqueur and some Cognac add just the right balance of sweet and fruity. This refreshing drink is perfect for an Easter celebration.
Puff pastry is the essence of sophisticated French cooking, and it makes any filling elegant, explains award-winning cookbook author and Food Network host Ina Garten. Fortunately, Pepperidge Farm produces an excellent one that you can find in the freezer at your grocery store. This spinach in puff pastry dish, featured in Ina’s book Barefoot in Paris, is delicious for lunch and makes a great dinner for a guest who’s vegetarian. It will also be a welcome addition to an Easter celebration.
When creating this recipe, cookbook author and Food Network host Ina Garten says she “tested all kinds of hams—spiral-cut, bone-in, bone-out—and for me, Nodine’s Woodland bone-in ham is the best. It’s expensive but serves up to 20 people and it’s so easy to prepare that I consider it money well spent.” Serve this ham as a grand centerpiece for a celebratory Easter dinner.

Ina Garten's Easter Menu

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Ina Garten once filmed a Food Network special called Thanksgiving Live to answer viewers’ questions about cooking Thanksgiving dinner. Bobby Flay made a delicious cranberry martini to sip while they worked (what a good idea!). They look so festive and her guests loved them! Infuse the vodka with the orange zest and cranberries at least 2 days ahead.
Ina Garten says of this recipe, “Jeffrey and I were having some friends for drinks and he couldn’t believe how quickly I put these appetizers together! You put the fig spread on toast, then add some creamy cheese, sprinkle with microgreens, and drizzle it all with syrupy balsamic vinegar. They taste like grown-up cream cheese and jelly sandwiches.”
Ina Garten recalls that many years ago, her husband, Jeffrey, took her to Milan. “There is a specialty food store there called Peck, which had a roticceria (rotisserie store) with all sorts of meats twirling over the largest wood-burning fire you’ve ever seen,” she says. “On the counter was a display of every roasted Italian vegetable imaginable, including warm roasted olives, which I’d never seen before.” Ina created her own recipe for warm olives that was published in her book Cook Like a Pro.

Ina Garten's Thanksgiving Menu

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French Apple Tart
French Green Bean Salad with Warm Goat Cheese
Beef Bourguignon

Ina Garten's French Bistro Favorites

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