{"id":9086,"date":"2026-10-21T17:13:28","date_gmt":"2026-10-21T17:13:28","guid":{"rendered":"https:\/\/silvybrand.com\/?p=9086"},"modified":"2026-10-21T17:13:28","modified_gmt":"2026-10-21T17:13:28","slug":"what-ina-garten-buys-at-trader-joes-and-so-much-more","status":"publish","type":"post","link":"https:\/\/silvybrand.com\/?p=9086","title":{"rendered":"What Ina Garten Buys at Trader Joe’s (and So Much More)"},"content":{"rendered":"


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\"Ina<\/p>\n

Knowing that Ina Garten would be publishing her newest cookbook, Simply Ina<\/a><\/em>, this October, I took the shot of asking for this interview. As I always say (my favorite Wayne Gretzky\/Michael Scott quote): \u201cYou miss 100% of the shots you don\u2019t take.\u201d I threw it out into the universe, and Joanna, incredible as always, made it happen. When CoJ editor Kaitlyn<\/a> called to confirm the interview, she very sweetly explained that \u201cthe date and time are unfortunately firm,\u201d and I was like, \u201cLiterally nothing could be more important. I will cancel everything!\u201d<\/p>\n

\"Casey<\/p>\n

Me, taking a deep breath before meeting my idol.<\/em><\/p>\n

That\u2019s how I got to sit face-to-face on Zoom with Ina Garten<\/a> for an hour. To say it was everything I\u2019d hoped for would be an understatement. Joanna once described me as \u201ca generous laugh-er,\u201d and I\u2019d 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\u2019s a condensed version of our conversation:<\/p>\n

\"simply<\/p>\n

Casey: Ina, I can\u2019t believe I\u2019m talking to you. This is so exciting.<\/strong>
Ina:<\/strong> Thank you. So nice to meet you, Casey.<\/p>\n

Simply Ina<\/a><\/em> is your 14th cookbook, which is impossible to wrap my head around. What keeps you excited to walk into the kitchen?<\/strong>
Wherever I am, it\u2019s 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\u2019d ever had in my life, and I came home and made it. And my new book has the farro salad from Charlie Bird<\/a> 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\u2019s make an autumn version with butternut squash.<\/em> And it was fabulous.<\/p>\n

\"Ina<\/p>\n

The premise of Simply Ina<\/a><\/em> 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, \u2018Why on earth was I doing that?\u2019<\/strong>
It\u2019s not that my recipes have gotten simpler, it\u2019s that I\u2019ve found good substitutes for things. So, maybe I\u2019ll incorporate an ingredient like Rao\u2019s marinara sauce<\/a>, which is really good, so you don\u2019t 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\u2019s. So, I added chipotle powder and maple and butter and salt and pepper \u2014 and I thought, Nobody would ever know that I didn\u2019t roast a sweet potato.<\/em><\/p>\n

The idea of you shopping at Trader Joe\u2019s<\/a> brings me so much joy.<\/strong>
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, \u2018No, no, no. I got five things, not just one.\u2019 She said, \u2018That\u2019s all five.\u2019 I was like, Why does anybody ever cook anymore?<\/p>\n

\"Ina<\/p>\n

You seem to have a very clear sense of what an \u2018Ina recipe\u2019 is. What does a recipe have to do for you to know it belongs in a cookbook?<\/strong>
If there\u2019s a main ingredient \u2014 let\u2019s take the Chipotle Maple Mashed Sweet Potatoes \u2014 I\u2019m always looking for how I can make it taste more<\/em> 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.<\/p>\n

Do you start big with a recipe and then refine it?<\/strong>
Absolutely, every recipe has been tested probably 20 times. I\u2019ll 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\u2019s left of it on their shelf?<\/em> Every ingredient in a recipe has to earn its place.<\/p>\n

What a great approach.<\/strong>
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.<\/p>\n

\"Ina<\/p>\n

Ina with her podcast guests.<\/em><\/p>\n

Let\u2019s talk about your new podcast, Happy Hour<\/a>. Has interviewing felt like a new skill to learn, or is it another form of hosting?<\/strong>
Well, I\u2019ve always been really interested in people. I have gotten better at following up \u2014 like, \u2018What did you mean by that?\u2019 \u2014 instead of jumping to the next question. Because that\u2019s where things get interesting.<\/p>\n

You have an extraordinary ability to make guests feel at ease. When someone walks through the door, how do you help them exhale?<\/strong>
I filmed an episode with Alison Roman<\/a>, whom I adore. And I had never met her. I had a sense that she might be nervous because we\u2019re both in the same business. She walked off the elevator and I gave her a big hug, and I could feel her go, Whew<\/em>. 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. <\/em>So, I think a big hug always helps.<\/p>\n

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, \u2018No, this is just how I do things\u2019?<\/strong>
You know, food culture has evolved in restaurants, but I\u2019m not sure it\u2019s changed so much at home. People want very simple food at home. They want roast chicken, roast carrots, coconut cupcakes.<\/p>\n

Good point.<\/strong>
But sometimes I\u2019ll add ingredients that I didn\u2019t really use before \u2014 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\u2019t have enough flavor for me. We\u2019ve learned a lot since then.<\/p>\n

\"\"<\/p>\n

Behind the scenes of Ina\u2019s podcast.<\/em><\/p>\n

Finally, I want to hit you with a lightning round. Don\u2019t think, just go with your gut! Favorite fast food?<\/strong>
In-N-Out Double-Double Animal Style burger \u2014 Julia Child\u2019s order.<\/p>\n

Favorite ice cream flavor?<\/strong>
H\u00e4agen-Dazs Vanilla Bean. Anybody who makes vanilla ice cream for themselves is crazy because theirs is so good.<\/p>\n

An ingredient you can\u2019t live without?<\/strong>
Good butter. Beurre de baratte<\/a> with flaked sea salt. It is not only delicious, but it\u2019s got a crunch.<\/p>\n

A food you hate?<\/strong>
Cilantro. I can\u2019t understand why anybody eats it.<\/p>\n

Music to play while cooking?<\/strong>
I love Pink Martini<\/a>.<\/p>\n

Most-used emoji?<\/strong>
The red heart and sideways laughing emoji.<\/p>\n

Comfort movie?<\/strong>
Nancy Meyers\u2019s Something\u2019s Gotta Give<\/a>.<\/p>\n

If you could teleport anywhere in space and time for one meal tonight, where are you going?<\/strong>
Le Voltaire<\/a> in Paris. Just classic French. Lovely, warm, elegant, delicious, simple food. And then walking home at night through the streets of Paris. The best.<\/p>\n

Ina, thank you so, so much. I really appreciate your taking the time.<\/strong>
My total pleasure.<\/p>\n

\"Ina<\/p>\n

Casey Elsass<\/a> 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<\/a> and has co-authored more than 30 cookbooks. His writing has appeared in publications including The New York Times, New York Magazine, Bon App\u00e9tit<\/em>, NPR, Food52, and, of course, Cup of Jo<\/a>.<\/em><\/p>\n

P.S. Seven lessons I learned from Ina Garten\u2019s memoir<\/a>, and what foods DON\u2019T you like? <\/a><\/p>\n

(Photos courtesy of Ina Garten. Portrait of Casey Elsass by Taylor Miller. Cookbook photos by Casey Elsass.)<\/p>\n

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