Ina Garten on Muck Rack

Ina Garten

Verified
Seattle
As seen in: Be My Guest with Ina Garten, Food Network, MSN, The New York Times, Yahoo Life, The Telegraph, TIME, Aol, CBS News, Barnes and Noble, People, The Daily Beast and
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Articles

Celery and Parmesan Salad

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By Ina Garten Verified
| Honest Cooking Verified
I first had celery salad at a restaurant where they served it as a side to roast chicken, and I spent more time eating the salad than the bird. Thinly sliced celery hearts dressed with olive oil, lemon zest, lemon juice, minced shallots, celery seed, celery salt, and anchovy paste. Shaved Parmesan and toasted walnuts on top. You taste the anchovy paste without knowing what it is. Half a teaspoon dissolved into the dressing creates a savoury depth that makes the celery taste more like itself.
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Ina Garten's Coq au Vin

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By Ina Garten Verified
| TODAY Verified
Chef notes Over the years, I've tried many times to make a good coq au vin, the renowned French chicken stew with red wine, but with disappointing results. My television producer Olivia Grove one day told me, “Well, it’s just beef bourguignon with chicken,” and I thought, “So it is!” With that in mind, I adapted my old recipe for beef and came up with an easy chicken version that’s such a satisfying winter dinner.
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Ina Garten's Coconut Cupcakes

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By Ina Garten Verified
| TODAY Verified
Recipes April 14, 2026, 7:35 AM EST / Updated April 14, 2026, 8:35 AM EDT Yields: 18-20 large cupcakes Rating: (0) Create your free account or log in to save this recipe Chef notes When someone stops me on the street and says, “You know what I love in your store?” I know the answer is probably going to be these cupcakes. People are devoted to them. I'm not sure if it’s the cupcake or the icing, but the combination is positively heavenly.
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