11 Ina Garten Recipes Perfect for Fall Cooking

The problem with most vegetable lasagnas is that when they cook, excess liquid in the veggies can make the dish watery. Ina’s solution? Roasting the vegetables first. Not only does it make everything tender and succulent, but it also deepens the flavors, so it tastes rich and meaty.

This hearty, rustic soup is exactly what we crave in sweater weather. Feel free to leave the pancetta out if you’d like to make it vegetarian.

This showstopping chocolate layer cake from Ina Garten’s new cookbook, Cooking for Jeffrey, comes with a make-ahead strategy so you can end your evening on a sweet note, without breaking a sweat.

Ina’s chili stands out from the rest because she swap the beans for extra vegetables and she adds one surprise ingredient: basil. The herb might sound strange in chili, but it lends herbaceous brightness that can’t be beat.

A banana cake feels right any time of year, but the chocolate-cinnamon streusel on this one is especially perfect for fall.

What’s great about this recipe is that almost all of the components can be made ahead of time. You can prepare the chutney as far ahead as you need, and start marinating the pork tenderloins the morning of, or the night before. Then at dinnertime, you just have to pop the tenderloins into the oven to roast.

Ready for one more pre-Thanksgiving-dinner appetizer? What about a handful of herbed, salty, sweet, and tangy nuts from Ina Garten’s new book? We say yes.