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Ina Garten began her culinary career as a specialty-foods shop owner. Seven megaselling cookbooks later, she's the very definition of entertaining. Here's how she starts an evening.
What's the point of hors d'oeuvres?
I want to give my guests a little something to balance a cocktail and to whet their appetite without ruining it. Usually I serve three things that you can buy as-is--like Marcona almonds, Spanish ham, and a bowl of fresh figs, if they're in season--and let people help themselves.
Sounds low-stress.
The last thing I want to do as guests are arriving is run into the kitchen to take something out of the oven. But if I feel like making something really special, like blinis, then I'll just invite everyone into the kitchen to be with me.
How much planning goes into your pre-dinner snacks?
I treat the cocktail hour like a mini meal: I want a little meat, a little starch, and a little vegetable. So maybe salami and pickles and roasted almonds.
What drives you nuts as a guest?
I don't like the two-handed hors d'oeuvres, like when people serve something in a Martini glass with a spoon. If I'm holding a drink, I never know what I'm supposed to do with it.
Any nostalgic favorites?
Pigs in blankets, of course! My husband was horrified when I served them at a party a few years ago, but I said, "Just watch, they'll be the first thing to go." And I was right.
Ina Garten's new book, Barefoot Contessa Foolproof*, which includes a chapter on easy hors d'oeuvres, is out this month.*