The Kitchen Island

The Kitchen Island Bringing you the best recipes for your children's children! Breakfast, Lunch, Dinner, Parties, Appetizers, Desserts, and much more

10/07/2026

Cooks can’t bake😂 and bakers can’t cook

10/07/2026

What are some of your favorite INA recipes?? I love the classic roasted chicken

Ina Garten's Whipped Ricotta with Fig Jam & Grilled Bread 🍽️Straight from Barefoot Contessa — a real Ina Garten recipe, ...
09/18/2026

Ina Garten's Whipped Ricotta with Fig Jam & Grilled Bread 🍽️

Straight from Barefoot Contessa — a real Ina Garten recipe, no shortcuts.

INGREDIENTS

• 3 cups fresh ricotta (24 ounces)
• ¼ teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• ¼ cup very mild olive oil
• Good fig jam
• 6 large (½-inch-thick) slices country bread, grilled or toasted
• 6 ripe fresh figs, thinly sliced (optional)

DIRECTIONS

1. Place the ricotta, red pepper flakes, 2 teaspoons salt, and ½ teaspoon black pepper in the bowl of a food processor fitted with the steel blade. Pulse six times. With the food processor running, slowly pour the oil down the feed tube and process for about 30 seconds, just until the mixture is thick and smooth.
2. Transfer the ricotta mixture to a bowl, spoon the fig jam into a second bowl, and serve with grilled bread and sliced figs, if using.

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Recipe source: https://barefootcontessa.com/recipes/whipped-ricotta-with-fig-jam-grilled-bread-recipe

08/30/2026

Julia Child shares a marvelous idea for a filling, unusual, and inexpensive main course: Ragoût Provençal. It's a collection of seasonal vegetables, with an option to add bits of ham, sausage, or even chicken giblets for extra flavor. You can create a delicious vegetarian dish or add meat – the choice is yours!

08/29/2026

Ina Garten reveals her simple trick for a wonderfully light lemon yogurt cake. It all starts with room-temperature butter left out overnight and a touch of lemon juice for depth. Dessert is ready!

08/29/2026

Julia Child demonstrates a Provençal method for preparing artichokes. She shows how to cut them, remove the leaves and choke, and trim the stem, making them ready for delicious cooking. A simple technique for an elegant vegetable.

08/28/2026

Curious how Ina Garten transforms her classic lemon cake into a lemon yogurt cake? She shares her inspiration from Dorie Greenspan and reveals the simple steps to achieve a beautiful result, all without a mixer!

08/28/2026

See how Julia Child tackles the less-than-convenient chicken gizzard. She demonstrates the prep work, revealing the skin and explaining why they're inexpensive but flavorful. It's all about the technique to get delicious, eating meat.

Ina Garten's Black & White Cookies 🍽️Straight from Barefoot Contessa — a real Ina Garten recipe, no shortcuts.INGREDIENT...
08/27/2026

Ina Garten's Black & White Cookies 🍽️

Straight from Barefoot Contessa — a real Ina Garten recipe, no shortcuts.

INGREDIENTS

• for the glazes:
• 4 tablespoons (½ stick) unsalted butter
• 5 ounces good semisweet chocolate, such as Lindt, roughly chopped
• ½ teaspoon instant coffee granules, such as Nescafé
• 2 cups sifted confectioners’ sugar
• 2 tablespoons light corn syrup
• ½ teaspoon pure vanilla extract
• 2 to 3 tablespoons heavy cream

DIRECTIONS

1. Preheat the oven to 350 degrees. Arrange two racks evenly spaced in the oven.
2. Put the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 2 to 3 minutes, until light and fluffy. With the mixer on low, add the egg and vanilla and mix well, scraping down the sides with a rubber spatula. Sift the flour, baking powder, baking soda, and salt into a bowl. With the mixer on low, alternately add the flour mixture and sour cream in thirds and mix just until combined. Stir with a rubber spatula.
3. With a standard (2¼-inch) ice cream scoop, place 5 level scoops of batter 2 inches apart on each of two sheet pans lined with parchment paper. Bake for 10 minutes, then rotate and switch the pans from the top to bottom rack to bake the cookies evenly. Bake for another 6 to 8 minutes, until the edges are lightly browned and a cake tester comes out clean. Don’t overbake them! Cool on the pans for 5 minutes, then transfer to a wire rack set over a sheet pan to cool completely.
4. For the chocolate glaze, place the butter, chocolate, and coffee in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture and continue to microwave in 30-second increments until the chocolate is almost melted, allowing the residual heat to finish melting the chocolate completely. Stir the mixture vigorously, until smooth. Turn the cookies so the flat side is up. Hold the cookie in your hand and, with a spoon, carefully pour the chocolate glaze on half of the cookie, forming a straight line down the middle. Allow the glaze to set for 30 minutes.
5. For the vanilla glaze, whisk together the confectioners’ sugar, corn syrup, vanilla, and 2 tablespoons of the cream, adding drops of cream until the glaze is smooth, thick, and barely pourable. Holding the cookie in your hand, with a spoon, pour the white glaze over the unglazed half of each cookie right up to the chocolate glaze. You can smooth it out with an offset spatula, if you need to. Allow to set for 30 minutes. Serve at room temperature.

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Recipe source: https://barefootcontessa.com/recipes/black-white-cookies

Ina Garten's Waffle Iron Hash Browns 🍽️Straight from Barefoot Contessa — a real Ina Garten recipe, no shortcuts.INGREDIE...
08/27/2026

Ina Garten's Waffle Iron Hash Browns 🍽️

Straight from Barefoot Contessa — a real Ina Garten recipe, no shortcuts.

INGREDIENTS

• 1½ pounds russet (baking) potatoes, peeled (2 large)
• 1 medium yellow onion
• 2 tablespoons melted butter, plus extra for the waffle iron
• 1 extra-large egg, lightly beaten
• 1 tablespoon all-purpose flour
• Kosher salt and freshly ground black pepper

DIRECTIONS

1. Preheat the oven to 250 degrees. Preheat a Belgian or standard waffle iron on medium-high heat.
2. Grate the potatoes in a food processor fitted with the grating disk. (You can also grate them by hand on a box grater as you would grate carrots.) Transfer the potatoes to a clean kitchen towel and spread them out. Working quickly, roll the towel up like a jelly roll. Press firmly to squeeze out any moisture but not so hard that you break up the potatoes. Transfer the potatoes to a large mixing bowl. Grate the onion the same way you grated the potatoes, spreading it out on the kitchen towel and squeezing out the moisture. Add the onion to the bowl. Add the butter, egg, flour, 1½ teaspoons salt, and ½ teaspoon pepper and mix with a fork.
3. When the waffle iron is hot, brush both sides generously with melted butter. Place a generous ¹⁄₃ cup of the potato mixture on each of the four waffle divisions, spreading it out with a fork. Cook for 5 to 10 minutes, depending on your waffle iron, until the potatoes are browned and crispy. Transfer the potatoes, browner side up, to a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes while you prepare the next batch. Repeat with the remaining mixture to make 8 hash browns. Transfer to a platter, sprinkle with salt, and serve hot.

Save this one for later. What are you serving it with? 👇

Recipe source: https://barefootcontessa.com/recipes/waffle-iron-hash-browns

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