When the news broke that Ina Garten would release her 14th cookbook, Simply Ina, this October, a writer I admire decided to take a chance. “You miss 100% of the shots you don’t take,” she reminded herself, borrowing the favorite line from Wayne Gretzky and Michael Scott. A quick call to the Cup of Jo editor confirmed a firm interview slot, prompting a personal declaration: “Literally nothing could be more important. I will cancel everything!” The result was a one-hour Zoom conversation that felt more like a friendly laugh-session than a formal Q&A.
Finding inspiration for Simply Ina
Garten explained that the core idea of the new book is to create something wonderful without adding unnecessary complexity. A recent trip to the South of France introduced her to a bourbon sour spiked with chocolate liqueur and vanilla – “the best drink I’d ever had” – and she replicated it at home. Similarly, a farro salad she tasted at Charlie Bird in New York, presented by chef Ryan Hardy, sparked an autumnal version featuring butternut squash. These moments illustrate her belief that anywhere can be a kitchen if you stay curious.
Trader Joe’s shortcuts and the art of recipe testing
One of the most memorable anecdotes involved Garten’s first visit to Trader Joe’s. She selected five prepared foods, rang them up for $14.70, and joked, “Why does anybody ever cook anymore?” The experience reinforced her conviction that a good recipe can use store-bought components without sacrificing flavor. In Simply Ina she details a Chipotle Maple Mashed Sweet Potatoes dish built on ready-made mashed sweet potatoes from the store, enhanced with chipotle powder, maple syrup, butter, salt and pepper. “Nobody would ever know I didn’t roast a sweet potato,” she laughed.
Every recipe, she emphasized, undergoes roughly twenty rounds of testing. She asks herself whether each ingredient can be tasted, whether it justifies a trip to the grocery store, and whether it earns its place on the plate. “If there are more than three flavors, it gives me a headache,” she confessed, underscoring her commitment to clarity and balance.
Launching the Happy Hour podcast
Beyond the kitchen, Garten has ventured into audio with her new podcast, Happy Hour. She says interviewing is an extension of her long-standing curiosity about people. Over time she has honed the skill of following up—”What did you mean by that?”—instead of jumping to the next question. This tactic, she believes, unlocks the most genuine moments.
Creating a comfortable atmosphere is essential. When she welcomed fellow food writer Alison Roman, she sensed nervousness and offered a big hug, instantly easing tension. The same gesture worked with author Michael Lewis. “A big hug always helps,” Garten admitted, highlighting how small acts of kindness can set the tone for a memorable conversation.
Lightning round: quick preferences
At the end of the interview, Garten answered a rapid-fire set of personal favorites. Her go-to fast-food indulgence is an In-N-Out Double-Double Animal Style burger, a nod to Julia Child’s order. She swears by Häagen-Dazs Vanilla Bean ice cream, calling anyone who makes their own vanilla ice cream “crazy” because the brand’s version is unrivaled. The ingredient she cannot live without is good butter—specifically beurre de baratte with flaked sea salt, which she says adds a satisfying crunch. Cilantro, by contrast, is a flavor she cannot understand. Pink Martini provides the soundtrack to her cooking, while the red heart and sideways laughing emoji dominate her digital expressions. Her comfort movie is Nancy Meyers’s *Something’s Gotta Give*, and if she could teleport for a meal she’d choose Le Voltaire in Paris, savoring classic French fare before strolling home through the city’s night-lit streets.
Whether she’s tweaking a recipe with a store-bought shortcut or inviting a guest into her studio, Garten’s philosophy remains anchored in making “good food without fuss.” The upcoming release of Simply Ina promises more of that same inviting spirit, and the Happy Hour podcast offers a new venue for her warm, conversational style.
