She might host the Food Network's but celeb cook Ina Garten can still get stressed in the kitchen. And after a long day at work, the all-American wants to make something simple but delicious for dinner, just like you. That's why she came up with her new book, ($35, Clarkson Potter), a collection of tried-and-true recipes short on complex techniques and specialty ingredients but still long on flavor. We spoke recently with Garten about why you should pick up her cookbook before picking up the phone to order pizza.You always seem so relaxed in the kitchen. Have you always felt that way?I never feel relaxed in the kitchen! I'm really not a comfortable cook; I'm not a trained professional chef. I'm just as nervous as anybody else when I'm cooking, but I love to do it. And maybe my years in the food business help. But my husband knows that in the 20 minutes before people get there, don't talk to me.Why was the time right for a cookbook focused on easier recipes?Our lives just keep getting busier and busier. And I find that all the recipes I make are the easy ones that I go to all the time, whether it's for company or just getting dinner on the table. So, I thought I'd challenge myself to see if I could do something in each recipe that makes it even easier. Like risotto. It's certainly not hard to stand at the stove for 25 minutes and stir, but who wants to? So, I thought I'd see if I can do something you can just throw in the oven.What are some of your favorite things to make when you're pressed for time?One of the things I make a lot in the book is the lemon chicken breasts (see below) with couscous and some vegetable. You really can't screw it up. You basically throw it together and put it in the oven.You talk about the importance of a well-stocked pantry. What are some key items you always have on hand?I always have pasta, frozen truffle butter in the freezer, and all kinds of rices and grains like couscous and brown rice. What I like to do is have enough things on hand so that on the way home all I have to do is stop and get two things, like fresh salmon and carrots. I don't have to stop at four different stores to get what I need just to make dinner.Why is having good equipment so vital?It's like a surgeon having the right instruments. I just think a food processor makes it easier; sharp knives make it easier to cook. I don't have a million different pieces of specialized equipment ? I just like to have the basics. White plates, a stack of sheet pans, a good juicer: These are things I use over and over again.Do people overcomplicate things when hosting a dinner party?The biggest entertaining mistake that people make is that they feel like they have to impress people, and, in fact, it's just the opposite. You have to do things that make people feel really comfortable. That makes the best party. When it's easy for the hostess, everyone is relaxed, and I think that's the setting for a better party.Recipe File: Lemon Chicken Breasts"This is about as easy as it gets. White wine, garlic and oregano give this chicken great flavor. I make some basmati rice or couscous to soak up all those delicious lemony juices, plus a vegetable like steamed haricots verts and I'm done."Ingredients� 1/4 cup good olive oil� 3 tablespoons minced garlic (9 cloves)� 1/3 cup dry white wine� 1 tablespoon grated� lemon zest (2 lemons)� 2 tablespoons freshly squeezed lemon juice� 1 1/2 teaspoons dried oregano� 1 teaspoon minced fresh thyme leaves� Kosher salt and freshly ground black pepper� 4 boneless chicken breasts, skin on (6 to 8 ounces each)� 1 lemonServes 4Preheat the oven to 400 F.Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just one minute ? but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt, and pour into a 9-by-12-inch baking dish.Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in eight wedges and tuck it among the pieces of chicken.Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for two minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.Written by Express contributor Beth LubereckiPhoto by Clarkson PotterRecipe courtesy Ina Garten
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