Ina Garten's Latest Cookbook of Go-To Dinners

Ina Garten's new cookbook, Go-To Dinners, goes back to the basics of preparing dinner. The pandemic caused Garten to cook straight forward, easy meals in her home kitchen, and the book provides recipes that you can prep, freeze, or quickly assemble to feed family and friends. Garten joins to talk simple home cooking and take your calls.   grilled porterhouse steak with rosemary & fennel The difference between a porterhouse and a T-bone steak is that the porterhouse has a larger “filet”portion than the T-bone so it’s a little more expensive. This is a luxurious dinner for a party and socelebratory. I make the herbed oil in advance so all I need to do is grill the steak before dinner. This wasinspired by my favorite steak at Lilia in Williamsburg, Brooklyn. SERVES 41 (2-inch-thick) dry-aged porterhouse steak (2 to 2¼ pounds) (see note)Good olive oilKosher salt and freshly ground black pepper2 teaspoons minced garlic (2 cloves)1 tablespoon minced fresh rosemary2 teaspoons ground fennel Allow the steak to sit at room temperature for one hour before you grill it. Prepare a fire in a charcoal grill, mounding all the coals on one side of the grill to make a hot side and acool side. Brush the steak all over with 2 tablespoons olive oil and sprinkle it on both sides with 2teaspoons salt. Sear the steak over the hot coals for 2 minutes on one side without moving it at all, thenturn the steak and sear the other side for 2 minutes. Transfer the steak to the cool side of the grill andclose the lid, making sure the vents are open so the fire doesn’t go out. Cook the steak for 10 to 12minutes, until the internal temperature is 115 to 120 degrees for rare and 125 degrees for medium-rare.Transfer to a plate to rest. Meanwhile, prepare the herb oil. Place ¼ cup of olive oil and the garlic in a small saucepan. Place it overmedium-low heat and watch closely until the garlic starts to sizzle. Continue cooking for 15 to 30seconds, until the garlic becomes fragrant but not browned. Turn off the heat, add the rosemary, fennel,1 teaspoon salt, and ½ teaspoon pepper and set aside. As soon as the steak comes off the grill, brush half of the herb oil on top, turn, and brush the rest on theother side. Cover the plate with aluminum foil and allow to rest for 10 minutes. Slice the steak and servewarm. PREP AHEADPat LaFrieda’s dry-aged porterhouse steaks, which you can order online, are amazing.