What Ina Garten Buys at Trader Joe’s (and So Much More)
Knowing that Ina Garten would be publishing her newest cookbook, Simply Ina, this October, I took the shot of asking for this interview. As I always say (my favorite Wayne Gretzky/Michael Scott quote): “You miss 100% of the shots you don’t take.” I threw it out into the universe, and Joanna, incredible as always, made it happen. When CoJ editor Kaitlyn called to confirm the interview, she very sweetly explained that “the date and time are unfortunately firm,” and I was like, “Literally nothing could be more important. I will cancel everything!”
Me, taking a deep breath before meeting my idol.
That’s how I got to sit face-to-face on Zoom with Ina Garten for an hour. To say it was everything I’d hoped for would be an understatement. Joanna once described me as “a generous laugh-er,” and I’d say Ina shares that same quality, so just imagine the two of us lol-ing away as you read our conversation. It was a joy to dig into cooking with someone who, 14 cookbooks later, is still finding new ways to inspire us. Here’s a condensed version of our conversation:
Casey: Ina, I can’t believe I’m talking to you. This is so exciting.
Ina: Thank you. So nice to meet you, Casey.
Simply Ina is your 14th cookbook, which is impossible to wrap my head around. What keeps you excited to walk into the kitchen?
Wherever I am, it’s an inspiration. I was in the South of France, and this restaurant had a bourbon sour with chocolate liqueur and vanilla. It was the best drink I’d ever had in my life, and I came home and made it. And my new book has the farro salad from Charlie Bird in New York. The chef Ryan Hardy told me that he does seasonal versions of the salad. And I thought, What a great idea. Let’s make an autumn version with butternut squash. And it was fabulous.
The premise of Simply Ina is basically: how do I make something wonderful without making it harder than it needs to be? Are there things you did from scratch 20 years ago that you now think, ‘Why on earth was I doing that?’
It’s not that my recipes have gotten simpler, it’s that I’ve found good substitutes for things. So, maybe I’ll incorporate an ingredient like Rao’s marinara sauce, which is really good, so you don’t have to make your own sauce. In this book, I have a recipe for Chipotle Maple Mashed Sweet Potatoes, and I found really good mashed sweet potatoes at Trader Joe’s. So, I added chipotle powder and maple and butter and salt and pepper — and I thought, Nobody would ever know that I didn’t roast a sweet potato.
The idea of you shopping at Trader Joe’s brings me so much joy.
The first time I went there, I got five prepared foods that looked interesting. I brought them to the register, and it was like $14.70. I said, ‘No, no, no. I got five things, not just one.’ She said, ‘That’s all five.’ I was like, Why does anybody ever cook anymore?
You seem to have a very clear sense of what an ‘Ina recipe’ is. What does a recipe have to do for you to know it belongs in a cookbook?
If there’s a main ingredient — let’s take the Chipotle Maple Mashed Sweet Potatoes — I’m always looking for how I can make it taste more like a sweet potato. Seasoning makes it taste more like itself. Butter makes it more appealing, more unctuous, a little richer. And just enough chipotle for balance. If there are more than three flavors in a recipe, it gives me a headache.
Do you start big with a recipe and then refine it?
Absolutely, every recipe has been tested probably 20 times. I’ll look at each ingredient and think: Can you really taste that ingredient? Is it worth somebody getting into their car, going to the grocery store, buying the ingredient, bringing it home, and having what’s left of it on their shelf? Every ingredient in a recipe has to earn its place.
What a great approach.
I really want people to cook. Because when you cook, everybody shows up and you create a community around yourself. And I think the simpler the recipe, the more likely you are to make it.
Ina with her podcast guests.
Let’s talk about your new podcast, Happy Hour. Has interviewing felt like a new skill to learn, or is it another form of hosting?
Well, I’ve always been really interested in people. I have gotten better at following up — like, ‘What did you mean by that?’ — instead of jumping to the next question. Because that’s where things get interesting.
You have an extraordinary ability to make guests feel at ease. When someone walks through the door, how do you help them exhale?
I filmed an episode with Alison Roman, whom I adore. And I had never met her. I had a sense that she might be nervous because we’re both in the same business. She walked off the elevator and I gave her a big hug, and I could feel her go, Whew. Then we were off to the races. When I filmed with Michael Lewis, I was nervous because I admire him so much. And he gave me a big hug, and I could feel myself going, Oh, this is going to be great. So, I think a big hug always helps.
Something I find remarkable about your career is that your point of view has stayed incredibly singular while the culture around food has changed enormously. How do you know when to evolve and when to say, ‘No, this is just how I do things’?
You know, food culture has evolved in restaurants, but I’m not sure it’s changed so much at home. People want very simple food at home. They want roast chicken, roast carrots, coconut cupcakes.
Good point.
But sometimes I’ll add ingredients that I didn’t really use before — like truffle butter. My recipe for egg salad takes no time at all, and truffle butter gives it a whole different level of flavor. When I go back to my early recipes, some don’t have enough flavor for me. We’ve learned a lot since then.
Behind the scenes of Ina’s podcast.
Finally, I want to hit you with a lightning round. Don’t think, just go with your gut! Favorite fast food?
In-N-Out Double-Double Animal Style burger — Julia Child’s order.
Favorite ice cream flavor?
Häagen-Dazs Vanilla Bean. Anybody who makes vanilla ice cream for themselves is crazy because theirs is so good.
An ingredient you can’t live without?
Good butter. Beurre de baratte with flaked sea salt. It is not only delicious, but it’s got a crunch.
A food you hate?
Cilantro. I can’t understand why anybody eats it.
Music to play while cooking?
I love Pink Martini.
Most-used emoji?
The red heart and sideways laughing emoji.
Comfort movie?
Nancy Meyers’s Something’s Gotta Give.
If you could teleport anywhere in space and time for one meal tonight, where are you going?
Le Voltaire in Paris. Just classic French. Lovely, warm, elegant, delicious, simple food. And then walking home at night through the streets of Paris. The best.
Ina, thank you so, so much. I really appreciate your taking the time.
My total pleasure.
Casey Elsass is a food writer, recipe developer, and cookbook author based in Brooklyn. He is the author of the bestselling cookbook What Can I Bring?: Recipes to Help You Live Your Guest Life and has co-authored more than 30 cookbooks. His writing has appeared in publications including The New York Times, New York Magazine, Bon Appétit, NPR, Food52, and, of course, Cup of Jo.
P.S. Seven lessons I learned from Ina Garten’s memoir, and what foods DON’T you like?
(Photos courtesy of Ina Garten. Portrait of Casey Elsass by Taylor Miller. Cookbook photos by Casey Elsass.)
Tags: cookbooks
Comments
123 commentsI would ask her….how many scarves do you have? And where do find them? They are all so amazing!
Ina Garten hates cilantro?! My world is shaken! Cilantro is a staple in my (southwestern, Mexican-influenced) food culture.
I was so comforted by that…I live in Texas and everything seems to have cilantro…why? It tastes like soap. I blame my Scandinavian ancestors…not a lot of spicy food in central Sweden.
I’m a cook-from-scratch, always-make-my-tomato-sauce kind of girl, but after reading this (and I was about to make a cabbage parm with homemade marinara) I thought I should try Rao’s. OMG. That’s life changing.
After hearing about Roa’s and it’s crazy price for years I splurged and bought some. I expected it to be life changing but to me it tasted no different than usual jarred sauce. Nothing against jarred sauce, it’s what I mostly used when I cooked. But to me this was no different and my husband agreed. I know I’m vastly outnumbered though !! As an aside, I LOVE cilantro so much..
Laughing at all the cilantro hate! Since I can’t post a picture of it here, I’m going to describe a New Yorker cartoon that I have taped to the inside door of my pantry cupboard. A man is entering his dark bedroom with a suitcase, like he’s just getting back from a trip. The light from the hallways reveals his guilty-looking wife in bed with a green, bushy vegetable. The caption reads, “Damn it, cilantro ruins everything.”
I hate to admit this but…. I’ve seen like one ep of Barefoot Contessa and possibly have never cooked an Ina recipe (that I know of!) If you have a long-time fave cookbook or recipe, I’d love to hear them!
A couple of my Ina favorites: Turkey Lasagna and Eton Mess – made those for friends. And I recently spent some time with my nephew when he was going through a rough patch and cooked him Skillet Chicken and Potatoes and Weeknight Bolognese. All are easy comfort foods.
Ina’s turkey lasagna the lasagna of our friend group. I started making it for my family/events, my best friends followed suit, and now we’ll say “are you making our lasagna?” The goat cheese really sends it into perfection
Ina’s crispy roast potatoes are my forever potato recipe! I serve them with steak or turkey burgers a lot, but my real genius-level dinner hack (which, based on this interview, I believe Ina would approve of!) is to get them going when my husband is 45 minutes away from being home from Costco. He grabs a Caesar salad mix and a rotisserie chicken very last before checking out, so when he gets home we have a crisp, still chilly salad, a still warm hottie from da club and these perfect potatoes. https://www.foodnetwork.com/recipes/ina-garten/garlic-roasted-potatoes-recipe-1913067
These are my bringing-a-dish-to-an-event standards: – Ina’s Potato Salad recipe (I make 1/2 the amount of dressing called for. A basic recipe with easy-to-follow process.) – Ina’s Lemon bars (I make 2/3 the amount of filling called for. These are a bit of a hassle but always a big hit.)
Her pecan bourbon chocolate chip pie has become a tradition at our Thanksgiving table. Highly recommend!
Why am I tearing up? Thinking of Ina putting energy into thinking about whether an ingredient is worth going to the grocery store is so lovely. I just adore her.
LOVE Ina! We always said we want to be friends with her and Jeffrey! And…I so agree with her about cilantro…we think it tastes like soap. I’ve always wondered what it tastes like to those who love it so much!
Kind of a mix of citrus and herbal. Fresh and crisp.
Ina hates cilantro too?? I feel validated! Living in southern California for five years where they put it in EVERY SINGLE DISH drove me bonkers. Knowing someone like Ina hates it too makes me not feel so weird, since everyone else I know loves it. Thanks Ina! :)
They put it in every single dish because it’s a staple of Mexican cuisine, and California used to be Mexico! Why all the cilantro hate? More cilantro for me, I guess. Ha ha.
I loved this interview so much, IT felt like a warm hug! Thank you.
What a wonderful interview! I love Ina (and she resembles my bestie’s mom, which adds to all the warm fuzzies). BUT – my first thought was Casey and gosh, how would I even know what to ask? His questions are spectacular. Major kudos to him taking his moment with Ina and shining, with thought-provoking questions that are just fabulous. You could use this interview as a way to land others!
Mary, I have truly never felt such pressure in my life. But absolutely worth the stress :)
SO EXCITED FOR CASEY! also Ina, as always, sounds lovely.
Wow! Yay for Casey and COJ! What a special person and fantastic post. Bravo
Speaking of hating cilantro, maybe the CoJ hive mind can help me understand what’s going on, and/or tell me if I need to be studied by science. I loved cilantro for most of my life, but about ten years ago, even though at the time cilantro tasted good to me, all soap started smelling like cilantro. About five years after that happened, I ate cilantro one day, and it suddenly tasted like soap when it never had before. And now, cilantro always tastes like soap and I hate it. Isn’t liking/disliking cilantro supposed to be a genetic thing? How could it possibly have changed for me?!
Chopped cilantro should be used immediately. The longer it sits, the more soapy flavor/ aldehydes develop.
My mom had the opposite experience, it tasted soapy to her until she got pregnant and after that she could eat it??!
This is crazy! I also used to hate cilantro due to soapy taste (to the extent that i remember seeing a website that said “I hate cilantro.com” and putting it as my gchat status…. Pregnancy 8 years ago changed it for me too and now I can eat it with gusto
Theres a scientific explanation why some people hate cilantro. Apparently it is something genetic or other. It has been studied lol :)
This interview is really lovely! But my comment/question is about Kelsey, who seems to have…disappeared? Loved her contributions!
Yes she was with us for 6 months during a transition period, we love her!
So just love it when people who love food talk about food! That’s all, I have no intelligent comment this is just fun.
Living the dream for all of us, Casey! Ina. My goodness. She’s so special!
Don’t worry, I thanked her on behalf of every millennial in my 2.5 minutes of gushing at the start.
Question for the crowd: I’ve made several Ina recipes and have always liked them. I don’t own any of her cookbooks though. For those in the crowd who do own one or many of her cookbooks, do you have a favorite? As context, I’m a working mom with three kids (8 and under) so right now our dinners aim for speed and simplicity of flavors.
We check them out from the library. Happy cooking!
I don’t own many, but Modern Comfort Food could fit the bill! Lots of yummy family friendly recipes in there.
Grab some of em from the library, Lora! that way you can see which ones could be keepers to find secondhand on thriftbooks, etc. I started with Ina’s first cookbook that is just called, Barefoot Contessa, and I also really like the Back to Basics one, but truly, I find recipes to cook in all of ’em. (however, I always grab a cookbook at the library before I buy it to give it a test drive!)
Honestly you can find most of her recipes online! It’s so kind that she shares them on her site and on food network. Although her cookbooks are a delight to read. I like Paris
Your favorite movie, Something’s Gotta Give… I’m thinking you are drawn to it just based on that fabulous kitchen in her house. Love this movie as well.
and dr. keanu.
Geeking out for you and all of us!
what a dream come true for you!!!! well done!
If you have not yet read Ina’s memoir, stop what you are doing and request it from your library now! Even better, request the audiobook version. She sounds just like you’re chatting with her. And her life is fascinating!
i just finished reading it. so good and entirely sounds like her!
I read it and now I often think of her life advice: “You never know your good breaks from your bad ones”.
Second this!! I listened to it and it was lovely hearing her story and just “having her in my ear” for a while. It was over way too quickly!
agree! I never watched her show or read any of her cookbooks, but I thoroughly enjoyed listening to her memoir. And reading this interview!
“My total pleasure.” WHAT A GEM. Ina just gets better and better.
So what does she buy from Trader Joe’s???
The roasted sweet potatoes! And also their apple tart.
Love the preamble and the interview sounded soooo, simply Ina :)
I discovered those same sweet potatoes at Trader Joe’s a few years ago and have used them to make my Thanksgiving casserole ever since – glad to see they are Ina approved!
Casey, I haven’t even read the interview yet because I’m just so excited that you got to do this! SO COOL!
During my second year of marriage, living in Fort Collins, Colorado, 2,000 miles from home, I was teaching myself to cook, recipe by recipe, from a subscription to Martha Stewart Living magazine, a gift from my older brother. In the July/August 1996 issue, a recipe for “Herbed Quinoa” called for fresh parsley and mint. Having never cooked with fresh herbs before, never mind having never even heard of quinoa, I set off for Alfalfa’s Market (iykyk). I returned to our little galley kitchen with two fistfuls of fresh herbs and a plastic bag of quinoa, carefully weighed from the bulk bins. Unfortunately, my novice eye had mistaken cilantro for parsley and to make matters worse, I neglected to rinse the quinoa! The result was nearly inedible. Nevertheless, my husband and I dutifully finished all four servings of the minty bitter soap side dish, unwilling to waste our exotic, organic ingredients. Those mistakes were enough to keep me from returning to either cilantro or quinoa for more than 20 years!
Wow some of my favs coming together. What a treat to read this! I really wish I could have been on that zoom :)
What a delight for a Wednesday!!! (rough start to our week here,my girls friends are being crappy to her :( Somehow COJ serves up what I need! THANK YOUUUUUU! Such a cheerful interlude ;)
The first time I used cilantro was almost thirty years ago. My daughter was dating a vegetarian, so the first time he ate with us I made a vegetarian chili that called for a ton of cilantro. Everyone but me loved it; but I literally was unable to eat it. Ina and I cannot understand why anyone would put it in anything.
Libbynan, are you aware of the generic mutation that causes cilantro to taste like soap to some people? https://www.britannica.com/story/why-does-cilantro-taste-like-soap-to-some-people
funny h ow some people hate it. when i smell it in salsa i know its going to be great.
Same same same—not a fan of cilantro. At all. Yet coriander is one of my favorites. Same plant!
Becca, I confess to being a little confused. In New Zealand (and other countries, like Australia and the UK) the herb Americans call cilantro is called coriander. But it is the exact same plant. And we refer to it as coriander both for the plant, ground spice, and seed. What do you mean by liking coriander but not cilantro?
@Hayley- In the US, when we say ‘Coriander’ we are referring to the seed of the plant. It is sold dried as both whole seeds and ground spice here.
Culinary icon and inspiration for reinventing yourself. She and her food are classic and classy. 💗💗💗💗💗
That’s so awesome!
Casey, I really appreciate and am thankful for your voice and M.O.–I have felt so overwhelmed by life for months upon months that I hadn’t cooked anything new, which is normally a joy for me. But I read your Filipino chicken adobo article/recipe … and your gentle, witty, conversational, encouraging and chill voice was what drew me back to the kitchen–it was really like a friend had taken my hand and said, “It’s okay–you can do this.” And I did! And it was so delicious. As I was cooking that, it struck me that your vibe was VERY similar to Ina’s–who was the one who initially taught me how to cook. To have you both together and chatting?!?! CHEF’S KISS1 What a joy, and you both absolutely shone, in no small part to your questions and warmth. Well done!!
Jennifer, I have tears in my eyes. Thank you so much <333
What a dream boat she is
Casey is absolutely my new obsession on Cup of Jo. I love everything he is doing so much!
Hard agree! He seems so incredibly likeable! And I know there are some male community members (maybe more than we think) and an occasional male contributor. This space feels so genuinely feminine to me but Casey just fits right in!
Thank you both! And Lori, that is the best compliment I could imagine.
No to cilantro? Hmmmm
some people cant stand it. it makes salsa so delicious. just the smell.
I know! I’m so curious – does everyone who hates cilantro taste soap when they eat it, or do some people just… hate it? I don’t care for fresh parsley, and I don’t have a reason, but all this time I’ve been thinking everyone who hates cilantro has the soap gene!
Seb, I strongly dislike cilantro but it doesn’t taste like soap to me
This interview made my day happy!
Ina’s amazing (among many other adjectives), but as a journalist, I wanted to say that these questions are incredible! I can hear how much Casey admires Ina, but also asks very specific questions that show that he understands her and her work on a deeper level. Bravo!!
Just got into Ina after listening to the Lulu interview, loving Ina on it, nd now loving Ina’s podcast. My kind of woman! It’s worth a listen.
So what were the five things from Trader Joe’s? I only saw w Sweet potatoes. Did I miss something ?
Those were two separate anecdotes. In one, she was talking about making sweet potatoes, and mentioned that she discovered she could buy them at Trader Joe’s. When Casey reacted to her shopping at Trader Joe’s, she told about the first time she went there and bought 5 things. She didn’t say what the five things were.
The best!! So sad for you soapy cilantro tasters though, it’s my favorite herb and I’m always happy I don’t have that gene!
I know I feel sad when someone hates cilantro because I think it makes everything so much better. I can put handfuls of it in everything haha
Omg SAME
Kara…we can’t stand it in my house…tastes and smells like soap! I know most absolutely love it like you do…I can tolerate a tiny bit in salsa, but it still stands out as unpleasant.
So funny Sharon – I was raised by a cilantro-hater and didn’t realize I actually liked it until I was a young adult.
I once made an Ina recipe (toffee maple pumpkin cupcakes?) and accidentally doubled the butter and pumpkin in the recipe, and yet they were still the best cupcakes I’ve ever made, gobbled within minutes, I was begged for the recipe, and now in an act of self preservation I can only make them for events where there will be no leftovers (and I continue to double the pumpkin and butter, ha). Ina is foolproof and a goddess for even the most oblivious cooks.
I am so impressed, Casey! You did a perfect job with this!! :)
Casey, I’m so happy you got to interview Ina. You both seem so joyful ❤️
Did anyone else read this interview and hear Ina’s voice the whole time when reading her responses?? Her voice is so calming…*sigh*. Oh Ina, everyone loves you!
What great questions! I feel like I learned something new about her and about cooking.
Casey, I don’t know you, but I am so happy for you. I LOVE when people’s dreams come true and I can feel that in this entire interview. Just the best!
Thank you so much! It was really one of the best moments of my life.
I desperately want her entire Trader Joe’s shopping list!! Can you email her assistant to ask for it?
haha we will see what we can do!
I know for a fact Ina rides for the Trader Joe’s French Apple Tart! And she’s right, it’s spectacular.
lol but also YES I would read what celebs get from TJ’s or Costco, more interesting than their bag contents!!
What a fun interview. Thanks, Casey!
Ok this is great, but please cane we get a list of what she gets from Trader Joes other than the sweet potatoes??
I know she also loves the Trader Joe’s French Apple Tart!
GUYS! I have those frozen mashed sweet potatoes from Trader Joe’s in my freezer right now! It reinforces my belief that Ina and I are best friends who haven’t met yet 🤗 Great interview, Casey. Thank you!!
I want to know what else she bought at TJs!
She also loves the Trader Joe’s French Apple Tart, a woman of taste!
I love this SO much. Casey’s articles are my new favorite reason to come to Cup of Jo!
I completely agree! I am loving Casey’s contributions. He has such a delightful voice and perspective!
You two are so sweet, thank you so much <333
Smiling ear-to-ear reading this. Casey, what a fantastic job on this interview! xo
Love this x 1000. Thanks Casey for representing all of the CoJ community and keeping it cool while chatting with the icon of all icons.
Great interview questions, Casey! What a treat to have Ina featured here. She’s an icon!!!
Well this was an absolute delight 🥰 Your enthusiasm shines through, and the warmth of your conversation really comes through! Well done.
All hail the queen!! Fun interview, Casey, you nailed it!!
The greatest thing about Ina is this – “…your point of view has stayed incredibly singular while the culture around food has changed enormously.” All my role models, in and outside of food have fallen but Ina remains the GOAT! Her iconic status has as much (or more) to do with the person she was, is, and continues to be, as her superb recipes.
A food you hate? Cilantro. YESSSS I feel very validated. (I have the gene that makes cilantro taste soapy)
me too!!! I can’t eat Chipotle salsa haha.
Read this while munching a delicious curry chicken salad I threw together for lunch that is very cilantro forward, shaking my head. Sorry that it tastes like soap for you guys bc it can really kick things up a notch!
INA ON CUP OF JO!?!?!!!!! Also such an excellent interview! I love how Ina always makes cooking feel accessible – like the act of cooking is a treat.
TBH I am having a crap day at work. Thank you for this delight. I always say Ina & Jeffrey are my dream dinner guests (I am a finance nerd who loves food), but now I really want Casey to be there too. I finally, since my love for Ina (and now Casey) knows no bounds…. Lots of people have commented here saying that they aren’t comfortable hosting. Get yourself an Ina book and follow her instructions to the letter. It is foolproof (which is incidentally my favorite of her books). She has great instructions for what you can prep in advance, and unlike a lot of recipes I have used her timing is actually accurate.
I always recommend Ina’s books to anyone just starting out, they’re fantastic.
This is such a lovely interview! I love interviews that don’t have a “gotcha.” Just two people genuinely interested in the same thing, at ease with one another.
All the red hearts and laughing sideways emojis for this treasure of an interview!!
Omg. So amazing! And I feel you, Casey! I would’ve canceled any and all appointments to be there, taking so many deep breaths to mentally prepare for this once in a lifetime experience. I love envisioning you two “generous laughers” laughing together. What a treat to read!!
Oh wow, I just binged all her podcast episodes on youtube after I realized she’d started this new thing, and it was so fun to watch the guests interact with her! How fun to see her here too. This simple-style cook book should be awesome.
Ina !! What a treat it was this morning to read Casey’s interview with her. I have watched her shows for years and have several of her cookbooks. I love her cooking style – she makes cooking so approachable. Her recipes are wonderful and she is such a warm and gracious person. Great interview!
I could not be more obsessed with this whole post. Ina at Trader Joe’s would be such a jump scare (complimentary).
This combination of people is too powerful.
Such a comforting line of questions, I’m stealing some for my practice list for when I start dating again. And I love “let’s make an autumn version of this.” What a wonderful celebration of transition!