By RIYA ANNE POLCASTRO
The Dish Ina Garten Never Serves At Dinner Parties
Labor-intensive dishes, such as Bouillabaisse or duck confit, are off the menu at Ina Garten’s dinner parties, as the chef plans her menu to ensure that she enjoys the evening too.
Garten told Food & Wine that Bouillabaisse takes hours to prepare. It demands constant attention to avoid burned spices, boiled over broth, or overcooked fish.
Seemingly complex yet simple-to-make dishes, such as a three-ingredient salmon spread or lamb sausage wrapped in puff pastry feature on her menus. Desserts are prepared in advance.
She includes dishes that can be prepared in advance and then reheated, like soups, and a course that doesn’t need to be served hot, such as orzo with vegetables or a big salad.
She advises hosts to stick to familiar recipes, but also to allow for guests’ dietary restrictions. Her philosophy prioritizes enjoying oneself over stressing about perfection.