Cakes, pies, cookies and cobblers that taste like they took longer than they did. Make-ahead notes included where they save you a morning, and honest warnings where a recipe genuinely needs precision.
Ina Garten “linzer” cookies are an easy shortbread twist from Eli Zabar, filled with raspberry preserves and dusted with powdered sugar. She skips the ground nuts here, so the buttery vanilla dough stands out in this simple make-ahead batch dessert. Chill the dough twice: once after mixing and once after cutting. Cold dough holds its …
Only one tablespoon of flour goes into this entire cake. Ina Garten’s Decadent Gluten-Free Chocolate Cake from Make It Ahead bakes for just 15 minutes, then cools slowly in the oven until it sinks into something dense, fudgy, and completely irresistible. A dark chocolate ganache pooled into the sunken center takes it right over the …
Ina Garten chocolate-dipped brown sugar shortbread, easy to batch and only 8 ingredients, swaps white sugar for brown to get a deeper, toffee-like flavor. She rolls the dough into small logs, bakes them golden, then dips the tops in milk chocolate and toasted pecans. Mix the butter and brown sugar just until combined, because overworking …
Ina Garten honey vanilla crème fraîche, easy and quick, came from a dinner party save. Her planned dessert flopped before friends arrived, so she grabbed crème fraîche and stirred in honey with vanilla bean seeds. It became one of her favorite few ingredient sauces. This one works two ways, thin as a sauce or thick …
Ina Garten Vanilla Semifreddo with Raspberry Sauce freezes a full month ahead, so this easy make ahead dessert takes care of itself. She folds whipped cream and egg whites into a frozen mousse that sits in a loaf pan until your dinner party arrives. Whip the egg whites until they hold firm peaks but still …
Ina Garten’s chocolate buttercream cake is an easy dessert she picked up from pastry chef Larry Hayden at Union Square Café. Buttermilk, sour cream, and brewed coffee keep every layer moist, so it holds up well for a dinner party or birthday celebration. Cream the butter and sugars on high for a full five minutes …
Ina Garten lime curd tart uses just six ingredients and one quick food processor step. She pulses fresh zest right into the sugar until it dissolves, so every bite hits with clean lime flavor. This easy dessert works for a dinner party or a quiet Tuesday. The curd thickens at 175 degrees, just below a …
Ina Garten rum raisin ricotta ice cream is easy: no custard, just pulse everything in a food processor. She found the idea on Food52 and built it around ricotta for creamy scoops you can make ahead. It’s a freezer friendly easy dessert for your next dinner party. Fresh whole-milk ricotta is what gives every scoop …
Ina Garten pecan shortbread started as an easy riff on Eli Zabar’s cookie, the legendary New York baker she worked with for years. She adds diced pecans and almond extract for a warm, nutty depth that makes these a go-to batch recipe for holiday dessert tables. Toast the pecans at 350 degrees for 8 minutes …
Ina Garten make-ahead zabaglione with amaretti skips the last-minute stress of a classic Italian custard. She whisks egg yolks with Marsala, folds in whipped cream, and layers it with crushed cookies to chill overnight. This easy dessert is even better cold. The Marsala custard needs steady whisking over simmering water for a full 5 to …