The year 2009 was rough for any new grad in search of a job. After doing everything I was supposed to do, from achieving a near-4.0 GPA from Northwestern University to completing eight internships (including one in NYC during the last quarter of my senior year), I still donned a royal purple cap and gown in June with unemployment on the horizon.
The economy matched the deteriorating state of my hairline: a recession, exacerbated by frequent bouts of worry, stress, and the impending fear of making my very first and very large student loan payment. I, like so many of my fellow overachieving classmates, felt lost, angry, and confused by a situation that was, unfortunately, beyond our control. Begrudgingly, I moved back in with my parents as a temporary solution to save money and dive head-first into continuing my career search.
Getting To Know The Barefoot Contessa
In between writing cover letters, updating my resume, and sending applications, I watched Food Network as a distraction to this disappointing reality. Though I admired all of the cooking shows for various reasons, my favorite was Barefoot Contessa where beloved Ina Garten’s voice evolved into peak ASMR for me — calm, melodic, but also assertive without a trace of intimidation or judgment. Her East Hampton home felt like a safe space for any viewer, regardless of experience in the kitchen, to relax and release the tension of the day. It was also an invitation to acknowledge the simplicity of developing wholesome, flavorful, and memorable meals. And for someone who felt disheartened by society’s current state of affairs, I seized any opportunity to pretend like I was doing something productive and meaningful.
Starting a Dinner Tradition
As a way to express my thankfulness for living rent-free, I’d often have dinner on the table by the time my mom and dad got home from work. This basic gesture morphed into a full-fledged obsession with concocting my own innovative dishes with inspiration from — you guessed it — The Barefoot Contessa. While I had always shown an interest in food and its significance for people from all walks of life, she sparked a newfound joy that even had me questioning whether or not I wanted to give up on media altogether and attend culinary school instead. Ultimately, I realized that I wasn’t cut out to work in a restaurant but I wanted to at least celebrate the talented chefs who did, which is why I naturally gravitated towards the career in food and travel editorial that I have today. In fact, Ina was so instrumental in my love for cooking that she was an inspiration behind my debut cookbook, Basic Bitchen, which focuses entirely on the uncomplicated drinks and bites that we can all make and celebrate without feeling the need to imitate the skills of professionals.
The Best Butternut Squash Risotto
While many of Ina’s recipes got me through the most trying of days, it was her butternut squash risotto that marked the turning point from appreciation to downright affection. She pan-roasts the seasonal orange vegetable and adds it to a risotto prepared with butter, pancetta, white wine, shallots, and delicate saffron. It is then topped with grated parmesan that melts on contact to create a sweet, salty, ultra-decadent pot of the Italian rice that tastes even better when reheated the next day. It’s so simple, yet so balanced and satiating — a go-to entree for dinner parties, potlucks, or, ironically, bouts of unemployment where carbs play an essential role in conjuring day-to-day happiness.
Cooking Inspiration
When I was managing editor of Chowhound, I had the opportunity to tell Ina how impactful her cooking and this recipe, in particular, had been on my life. She could not have been more gracious, though I admittedly took her by surprise when I remarked that my favorite beat was “the Ina beat” when tasked with writing or assigning celebrity chef news stories. It’s probably difficult for someone so humble and kind to remember that fans are eagerly awaiting to hear about her latest projects with bated breath, empty pots, and clean spatulas, but I’m certain it’s also motivating and reassuring, so I don’t regret the opportunity to share my gratitude.
In a world that’s complex, difficult, and often scary, it’s important to turn off the noise around you and rely on the easy tasks that provide the most pleasure and fulfillment, even if the euphoria is fleeting. For me, that was and will always be the voice of Ina and this autumn-themed recipe that ticks all of the boxes in what I want in a perfect comfort food.
If you find yourself in any disappointing and defeating, though often temporary position or mindset, I implore you to make this dish, surrender to the process, and enjoy the literal fruits (it’s squash!) of your labor. After all, “how easy is that?”
