Ingredients
Jeffrey
Ina's Garden
Recipes I
Recipes II
Kitchen Gadgets
Ina-grams
100
When this anise-flavored bulb is raw, I'm "not that crazy about it," but when it's cooked, it might be my favorite veggie.
Fennel
100
One of my signature recipes, I liked to make one of these on Friday nights when Jeffrey would come home after a week away at work.
Roast chicken
100
While I love to have it on hand for lamb or a mojito, I prefers to grow this herb in a pot or else it would take over the whole garden. Yikes!
Mint
100
Like I always say, "everyone has their obsession. For some women, it's diamonds. For me, it's saving chicken carcasses" to make this.
Chicken stock
100
Onions, thyme, Worcestershire sauce, tomato paste, chicken stock, breadcrumbs, and eggs serve as the flavor base and binder for this dish I just love to teach beginners.
Meatloaf
100
I make cakes, bread, cookies, and even smoked salmon dip in my stand mixer--and I use this brand!
KitchenAid
100
EAST HAMPTON
Ghostly cuppas. Yikes!
PHANTOM TEAS
200
This one will wake you up! In addition to good vanilla, I often add this ingredient to chocolate desserts to enhance the chocolatey flavor.
Coffee
200
I met Jeffrey when he was a student at this New Hampshire Ivy
Dartmouth
200
Not only do their full blooms make an easy floral centerpiece, but I also use the broad, flat leaves of this flowering bush as a base for a cheese board.
Hydrangea
200
I tell people this technique of tying a chicken so its legs stay close to its body and cook evenly doesn't have to be complicated. I've seen some birds that look like they're in bondage!
Trussing
200
My rack of lamb persillade includes a crust for the lamb made from garlic, fresh breadcrumbs, and this, from which the crust gets its name
Parsley
200
I love to grind parmesan cheese, chop vegetables, slice and grate cheeses, and even make salad dressing in my Cuisinart brand of this.
Food processor
200
GOOD VANILLA
A shallow body of water separated from an ocean, but made of ibuprofen?
ADVIL LAGOON
300
Before adding it to my fresh corn salad, I chiffonade the leaves of this delicate herb by stacking them, rolling them up "like a tight cigar," and slicing them into thin ribbons.
Basil
300
Jeffrey served as dean of the business school at this Ivy League university
Yale
300
This perennial woody herb, delicious with chicken or pork, produces edible flowers every year that make a fabulous garnish.
Thyme
300
I think that this dessert of coffee-infused savoiardi layered in a mascarpone cream is to the 90s what pasta pesto was the 80s: Done, done, and overdone!
Tiramisu
300
Surprise! The flavorings in my coconut cupcake batter don't include coconut at all, but rather vanilla extract and this other extract, often made from peach or cherry pits.
Almond extract
300
Forget a cheese grater, I prefer this woodworking tool for zesting a lemon.
Rasp
300
ONE STICK OF BUTTER
A long shirt a medieval German guy might wear to an autumn beer event?
OKTOBERFEST TUNIC
400
Don't cancel her me saying it, but this thick, dark, intensely flavored sauce often served with moo shu pork is the ingredient that gives my signature barbecue sauce its "Chinesey" flavor.
Hoisin sauce
400
When we were apart during college, I used to mail Jeffrey a shoebox full of these treats. How thoughtful is that?!
Brownies
400
These leafy, shade-tolerant perennial plants flower in late summer.
Hostas
400
My parents always served us dry, overcooked pork in my younger years due to fears about this parasitic disease. Yuck! I cook mine to 138 degrees exactly.
Trichinosis
400
My raspberry sauce gets its flavor from fresh raspberries, raspberry jam, and this liqueur (the French word for raspberry!)
Framboise
400
I prefer processing certain soups and mashes with this manual tool consisting of a blade, hand crank, and perforated bottom disk, because it keeps them chunkier than a mechanical blender. The texture's just fabulous!
Food mill
400
HOW EASY IS THAT?
Mario's dinosaur companions chowed down on THAT?!
YOSHIS ATE WHAT?
500
When I make tabbouleh for my Mediterranean feast, I don't cook this grain, I just add boiling water and let it sit for an hour. How easy is that?!
Bulgur wheat
500
Jeffrey served as the Under Secretary of Commerce for International Trade under this U.S. President. I'm so proud of him!
Bill Clinton
500
My good friend Edwina Von Gal bought one of these flowering bushes for my purple and orange garden as a thank-you gift for cooking her a cozy fireside dinner. What a doll!
Lespedeza, or bush clover
500
The late restaurant critic Mimi Sheraton once said the correct proportion of these to curried chicken salad is zero. I disagree--I like the sweetness!
Raisins
500
When I make the sauce for my chicken or vegetable pot pie or chicken stew with biscuits, I cook flour in butter until just blonde, then add chicken stock--making this French "mother sauce," according to Escoffier.
Velouté. How fussy is that!
500
When blanching vegetables or cooking pasta, I often use this type of strainer to remove it from the boiling water instead of dumping the whole pot in a colander.
Spider
500
WILLIAMS SONOMA
One-man performances in your South Florida front yard?
MIAMI LAWN SOLOS