Ina Garten Favorites: 13 Recipes America Is Searching for Right Now as Her New Cookbook Hits No. 1

Ina Garten favorites are suddenly all over America’s recipe searches. This week the fastest rising recipe search on Google in the US is her fall spiced nuts, and over the past month searches for her egg salad jumped 1,600%. Her new cookbook, Simply Ina, came out on October 20 and went straight to No. 1 on Amazon’s cookbook chart. So what are people actually making? We pulled the Ina dishes Americans keep typing into Google right now, plus three from the new book, and turned each one into a simple home version you can cook on a weeknight or set on a holiday table. Nothing fussy, nothing that needs a Hamptons pantry. Just good, warm food that makes people ask for seconds..

Ina Garten Favorites: Fall Spiced Nuts, the No. 1 Rising Recipe

Here is the surprise: the No. 1 rising recipe search in the US this week is not a TikTok trend. It is one of the Ina Garten favorites, her fall spiced nuts, marked as a Breakout on Google Trends. It makes sense. A bowl of warm, glossy nuts is the easiest thing to set out when guests walk in, and it makes the whole house smell like the holidays. Her new book Simply Ina is out now with 85 recipes, but this little snack is the one people want first. Our version is sweet, salty and a little spicy, and it keeps for a week in a jar..

You will need: 3 cups mixed unsalted nuts (pecans, cashews, almonds, walnuts), 2 tablespoons melted butter, 2 tablespoons maple syrup, 2 tablespoons brown sugar, 1 tablespoon chopped fresh rosemary, 1 teaspoon flaky sea salt, 1/2 teaspoon cinnamon, a pinch of cayenne.

How to make it: Heat the oven to 350°F. Spread the nuts on a lined sheet pan and toast for 10 minutes. Stir the butter, maple syrup, brown sugar, cinnamon and cayenne together, pour over the hot nuts and toss well. Roast 5 to 8 more minutes until glossy. Sprinkle with rosemary and salt while warm, then let cool so they turn crisp.

Classic Egg Salad That Jumped 1,600% in Searches

Searches for Ina’s egg salad jumped 1,600% in the last month, which tells you how many people are tired of sad desk lunches. The secret to a great egg salad is simple: eggs that are just cooked, never gray, and a dressing with real flavor. This one uses good mayonnaise, a little Dijon and fresh dill, and it is just as good on a soft roll as it is on toast. Make a batch on Sunday and lunch is done for three days. Do you like your egg salad chunky or smooth?

You will need: 8 large eggs, 1/3 cup mayonnaise, 1 teaspoon Dijon mustard, 2 tablespoons chopped fresh dill, 1 celery stalk finely chopped, salt and black pepper, soft rolls or toasted bread.

How to make it: Put the eggs in a pot, cover with cold water and bring to a boil. Turn off the heat, cover and wait 10 minutes, then move the eggs to ice water. Peel and chop them. Fold in the mayonnaise, mustard, dill, celery, salt and pepper. Chill 20 minutes and pile onto rolls.

Ina Garten Favorites: Creamy Ricotta Scrambled Eggs

Ricotta scrambled eggs are another of the Ina Garten favorites getting a big spike right now, and one bite explains why. Stirring a spoon of ricotta in at the very end makes the eggs rich, soft and creamy without any cream at all. The trick is low heat and patience. Pull the pan off the stove while the eggs still look a little wet, because they keep cooking on the plate. Serve them on toast with smoked salmon and lemon for a weekend breakfast that feels like a hotel brunch at home.

You will need: 6 large eggs, 2 tablespoons milk, 1 tablespoon butter, 1/3 cup whole milk ricotta, 1 tablespoon chopped chives, salt and pepper, toast, smoked salmon and lemon wedges to serve.

How to make it: Whisk the eggs, milk, salt and pepper. Melt the butter in a nonstick pan over low heat. Add the eggs and stir slowly with a spatula, making big soft curds. When they are almost set, take the pan off the heat and fold in the ricotta and chives. Spoon onto toast and add the salmon and lemon.

Weeknight Jambalaya With Shrimp and Sausage

Jambalaya might not be the first of the Ina Garten favorites you think of, but it is on her Breakout search list this month, and it is the perfect cold night dinner for a crowd. Everything cooks in one big pot: smoky sausage, chicken, peppers, onion, rice and warm Cajun spice. The shrimp go in at the end so they stay tender. A tip from busy parents everywhere: chop all the vegetables the night before, and dinner is on the table in about 40 minutes.

You will need: 12 oz smoked sausage sliced, 1 lb boneless chicken thighs cubed, 1 onion, 1 green bell pepper, 2 celery stalks, 3 garlic cloves, 1 1/2 cups long grain rice, 1 can (14 oz) diced tomatoes, 3 cups chicken broth, 2 teaspoons Cajun seasoning, 1/2 lb peeled shrimp, sliced green onions.

How to make it: Brown the sausage and chicken in a large pot, then scoop them out. Cook the onion, pepper, celery and garlic until soft. Stir in the rice, tomatoes, broth and Cajun seasoning, then return the meat. Cover and simmer 20 minutes. Add the shrimp, cover for 5 more minutes, and top with green onions.

French Apple Tart That Looks Like a Bakery Made It

Ina’s French apple tart is a Breakout search this month, and it is the dessert that makes people think you stopped at a fancy bakery. Thin apple slices are fanned in circles over buttery pastry, then brushed with warm apricot jam so they shine. It looks hard, but it is mostly slicing. Use firm apples like Granny Smith or Honeycrisp so the slices hold their shape. Quick poll for your Thanksgiving table: A) apple tart, B) pumpkin pie, or C) both, because it is a holiday?

You will need: 1 sheet store bought puff pastry or one 9-inch tart crust, 4 firm apples peeled and thinly sliced, 1/4 cup sugar, 2 tablespoons cold butter in small pieces, 1/2 cup apricot jam, 1 tablespoon water.

How to make it: Heat the oven to 400°F. Press the pastry into a 9-inch tart pan. Arrange the apple slices in tight overlapping circles. Sprinkle with sugar and dot with butter. Bake 40 to 45 minutes until golden at the edges. Warm the jam with the water and brush it over the hot apples.

Ina Garten Favorites: A Perfect Pie Crust for Thanksgiving

With Thanksgiving coming on November 26, the pie crust is one of the Ina Garten favorites climbing fastest, and that makes sense. A good homemade crust is flaky, buttery and much easier than people fear. The two rules that matter most: keep everything very cold, and stop mixing while you can still see small pieces of butter. Those pieces melt in the oven and make the flaky layers. Make the dough a day or two early, wrap it well, and your holiday baking day just got a lot calmer.

You will need: 2 1/2 cups all purpose flour, 1 teaspoon salt, 1 tablespoon sugar, 1 cup (2 sticks) very cold butter diced, 6 to 8 tablespoons ice water.

How to make it: Pulse the flour, salt and sugar in a food processor. Add the cold butter and pulse until the pieces are the size of peas. Drizzle in ice water a little at a time until the dough just holds together when pinched. Shape into two discs, wrap and chill at least 1 hour. Roll out on a floured counter.

Lentil and Sausage Soup for Cold Nights

Lentil soup is another Ina search going up fast, and this is the kind of pot that fixes a cold, gray day. Earthy lentils, smoky sausage, carrots and a splash of red wine vinegar at the end to wake everything up. The sausage is optional, so leave it out for a meatless pot like the one shown here. It costs very little, feeds a family twice and tastes even better the next day. Want more cozy ideas? See our list of Ina Garten fall recipes too.

You will need: 1 tablespoon olive oil, 8 oz kielbasa or smoked sausage sliced (optional), 1 onion, 2 carrots, 2 celery stalks, 3 garlic cloves, 1 1/2 cups brown or green lentils rinsed, 1 can (14 oz) diced tomatoes, 8 cups broth, 1 teaspoon dried thyme, 1 tablespoon red wine vinegar.

How to make it: Brown the sausage in the oil and set it aside. Cook the onion, carrots, celery and garlic until soft. Add the lentils, tomatoes, broth and thyme and simmer about 40 minutes until the lentils are tender. Stir the sausage back in, add the vinegar, and season well with salt and pepper.

Butternut Squash Risotto for a Cozy Sunday

Butternut squash risotto is on Ina’s Breakout list this month, and it is pure fall comfort in a bowl. Roasting the squash first gives it a sweet, caramel flavor that boiled squash never has. Yes, risotto needs stirring, but only for about 25 minutes, and it is a nice slow job with music on and a glass of cider nearby. Finish with plenty of parmesan and a few crispy sage leaves. Would you serve this as a cozy main dish, or as a side next to roast chicken?

You will need: 1 small butternut squash peeled and cubed, 2 tablespoons olive oil, 6 cups warm chicken broth, 2 tablespoons butter, 1 shallot minced, 1 1/2 cups Arborio rice, 1 cup grated parmesan, a squeeze of lemon, a few fresh sage leaves fried in butter.

How to make it: Roast the squash with oil and salt at 425°F for 25 minutes. Melt the butter, cook the shallot, then stir in the rice for 1 minute. Add warm broth one ladle at a time, stirring until each is absorbed, about 25 minutes. Fold in half the squash, the parmesan and lemon. Top with the rest of the squash and the sage.

Peanut Butter and Jelly Bars Kids and Grown-Ups Fight Over

Peanut butter and jelly bars are one of the sweetest surprises on Ina’s search list, and they taste like a childhood lunchbox in grown-up form. A buttery peanut butter dough makes the base and the crumb on top, with a thick layer of jam in the middle. Grape is classic, but any jam works, including cherry like the bars shown here. Cut them small, because they are rich. Be honest: are you a grape jelly person or a strawberry jam person?

You will need: 1 cup (2 sticks) soft butter, 1 cup sugar, 1 cup creamy peanut butter, 1 egg, 1 teaspoon vanilla, 3 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 cups jam, 1/2 cup chopped salted peanuts.

How to make it: Heat the oven to 350°F and line a 9×13 pan. Beat the butter, sugar and peanut butter, then the egg and vanilla. Mix in the flour, baking powder and salt. Press two thirds into the pan, spread with jam, then crumble the rest on top with the peanuts. Bake 40 to 45 minutes and cool completely before cutting.

Ina Garten Favorites: Turkey Lasagna for a Crowd

Turkey lasagna is one of the Ina Garten favorites climbing this month too, and it is a smart dish for the busy weeks before the holidays. Ground turkey makes it a little lighter than beef, while plenty of ricotta, mozzarella and a rich tomato sauce keep it every bit as cozy. Build it in the morning, keep it in the fridge, and bake it when everyone walks in. One pan feeds eight people, which is exactly what you need when the relatives start arriving early.

You will need: 1 1/2 lbs ground turkey, 1 onion, 3 garlic cloves, 1 jar (24 oz) marinara sauce, 1 can (14 oz) crushed tomatoes, 1 teaspoon Italian seasoning, 12 cooked lasagna noodles, 15 oz ricotta, 1 egg, 1/2 cup grated parmesan, 3 cups shredded mozzarella, fresh basil.

How to make it: Brown the turkey with the onion and garlic, then add the marinara, tomatoes and seasoning and simmer 15 minutes. Mix the ricotta, egg and parmesan. In a 9×13 dish, layer sauce, noodles, the ricotta mix and mozzarella three times. Cover with foil and bake at 375°F for 30 minutes, then uncover for 15 more.

Provencal Chicken With Olives and Capers From Simply Ina

Provencal chicken is one of the dishes from Simply Ina that people started talking about after she cooked it on Tamron Hall, and it shows her whole idea in one pan: take plain chicken and make it special with very little work. Crispy chicken thighs roast in a bright tomato sauce with green olives, capers, garlic and thyme. It tastes like a trip to the south of France. Our simple version is inspired by her dish, so put a crusty loaf on the table for all that sauce.

You will need: 8 bone-in, skin-on chicken thighs, salt and pepper, 2 tablespoons olive oil, 1 onion sliced, 6 garlic cloves, 1 can (14 oz) diced tomatoes, 1/2 cup chicken broth, 1/2 cup green olives, 2 tablespoons capers, 1 tablespoon fresh thyme leaves.

How to make it: Heat the oven to 400°F. Season the chicken and brown it skin side down in an ovenproof pan, then set it aside. Cook the onion and garlic until soft. Add the tomatoes, broth, olives, capers and thyme. Nestle the chicken in, skin side up, and roast 35 to 40 minutes until crisp and cooked through.

Mashed Potato and Leek Soup From Her New Book

Mashed potato and leek soup is one of the recipes named in Simply Ina, and the idea is so cozy it is no wonder people want it. Picture the best part of a holiday dinner, creamy mashed potatoes, turned into a silky soup with sweet, slow cooked leeks. It is simple, cheap and perfect for a quiet night after a big week. Serve it with thick slices of whole grain bread and plenty of butter, and nobody will miss a fancy main course.

You will need: 3 tablespoons butter, 3 leeks (white and light green parts) sliced and washed, 2 garlic cloves, 2 lbs Yukon Gold potatoes peeled and cubed, 6 cups chicken or vegetable broth, 1/2 cup heavy cream, salt, white pepper, chopped chives.

How to make it: Melt the butter and cook the leeks slowly for 10 minutes until soft and sweet. Add the garlic, potatoes and broth and simmer 20 to 25 minutes until the potatoes are very tender. Mash or blend until creamy but still a little thick. Stir in the cream, season well and top with chives.

Ina Garten Favorites: Cherry Berry Crumble to End the Meal

End the meal with cherry berry crumble, another dish named in Simply Ina, and a dessert anyone can make even in winter, because frozen fruit works perfectly. Sweet cherries and mixed berries bubble under a crunchy, buttery oat crumble. Serve it warm with a scoop of vanilla ice cream melting on top. Final poll: which of these Ina Garten favorites will you make first? A) the spiced nuts, B) the Provencal chicken, or C) this crumble? Tell us in the comments.

You will need: 4 cups frozen or fresh sweet cherries, 2 cups mixed berries, 1/3 cup sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice. Topping: 1 cup flour, 3/4 cup old fashioned oats, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 cup cold butter.

How to make it: Heat the oven to 375°F. Toss the fruit with the sugar, cornstarch and lemon juice and spread it in a 9×9 dish. Rub the topping ingredients together with your fingers until clumpy and scatter over the fruit. Bake 40 to 45 minutes until golden and bubbling. Rest 15 minutes and serve warm with ice cream.