Kitchn recently conducted a very important and difficult investigation where we tried to figure out everything that Ina Garten had in her pantry based off a photo she shared on Twitter. It was hard work, but very rewarding in the end, because we finally know what we should be buying at the grocery store (white chocolate, apparently).

After all that hard research was done, however, we were left with questions. As Kitchn editors passed the story around and marveled in its execution, we realized we still had a lot to learn from Ina. Here’s what we wish we could ask the domestic goddess about her pantry.

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It’s finally, finally starting to feel like spring out there, and that means it’s almost outdoor-dining season. Or maybe we should call it Nigella Lawson season, because her new show, At My Table, features one of the most gorgeous alfresco dining setups I’ve ever seen, with a walled garden full of twinkly lights and a heavy wooden table big enough to seat 20 if they squeezed in. (OK, it’s a TV studio, but so is the White House on Scandal, and you can’t convince me Olivia Pope isn’t real.)

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RX Bars are the meal replacement bar of the moment. Thanks to a streamlined ingredient list that just so happens to be compliant with a certain month-long eating program, these bars are an easy solution when you need to fill up on the go.

These high-protein, chocolatey date- and nut-based bars are sprinkled with sea salt, satisfying that craving for sweetness. And if you’re wondering what they taste like, imagine the chewy edge of a chilled brownie — they’re that decadent and now you can make them at home.

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When we shared a menu from Ina Garten’s new book, Make It Ahead, we pulled a few of our favorite recipes and chatted with Ina herself about ways to put them together into a delicious and satisfying vegetarian dinner party — one that, yes, you can make ahead.

The star of the show is this roasted vegetable lasagna — always a hit! Here’s what Ina says about this dish, with a few smart tips for making it great.

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Victoria Beckham can always get people talking. Try as we might, we will never know what “really wanna zig-a-zig-ah” means, and this week she celebrated turning 44 by posting a photo of her birthday cake to Instagram, prompting the entire world to say, “Wait, that’s not a cake!”

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I’m grateful that the British royal family exists, because it allows the rest of us to procrastinate at work by wondering, “What does the Queen do all day?” When de facto British cultural ambassador and famed cartoon pig, Peppa Pig, considered that question, she came to the conclusion that because a queen can do whatever she wants, queens must spend all their time eating chocolate cake.

It turns out she’s not that far off, because a former British royal chef says Queen Elizabeth is a tremendous fan of chocolate — and chocolate cake in particular. Queens, they’re just like us!

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Veggie burrito bowls are a one-stop shop, delivering the best part of a burrito — the filling — without the fuss. With the slow cooker, this one-pot meal is completely hands-off, easily filling in for Meatless Monday or Taco Tuesday. Fill your bowl with tender brown rice, smoky pinto beans, fresh veggies, and a dollop of citrusy sour cream, but make sure to leave room on top for your favorite burrito fixings.

This recipe will teach you how to use your slow cooker’s constant and gentle heat to cook veggie burrito bowls. While your first instinct might be to chop the vegetables, sprinkle in the rice, pour on the broth, and stir, this recipe shows you how simple strategic steps guarantee the vegetables cook evenly while the rice plumps.

With smart use of your slow cooker, the rice, beans, and a crisper drawer full of vegetables cook in one pot without so much as a second glance until it is time to scoop and serve.

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As an herbalist, most people I talk to are seeking relief from a spot in their lives that feels out of hand; some kind of environmental, physical, or mental stress has pushed them far from the familiarity of having manageable and comfortable lives.

What if instead of reacting to our lives once they reached a place of unbearable imbalance, we had the tools to avoid those places all together? This is the goal of herbalism. When we work with plants we aim to bolster and defend the parts of our lives and bodies that keep us feeling “normal” — relatively in balance, stress-free, and comfortable.

When it comes to stress, the group of herbs referred to as adaptogens are crucial allies in preventing chaos and regaining balance. Tulsi, or holy basil, is a plant that most of us can benefit from when we feel stressed.

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Take a look at pretty much any recipe out there for risotto and you’ll notice it calls for white wine, usually about 1/2 cup or so. It’s one of risotto’s signature ingredients so you may think, given that it’s in so many recipes (including ours), using it is nonnegotiable.

What if, for whatever reason, you’d like to leave it out, though? Maybe you don’t drink or you’re cooking for kids (while the alcohol does cook out, you’d feel more comfortable not using it). Or perhaps you happen to have everything in the house to make risotto except the wine and you’re in no mood to run back out to the store.

Well, the good news is you can definitely make risotto without wine. Here’s how.

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Need a little help with next week’s meal plan? Not only do we have some fresh and truly delicious dinner inspiration, but these are also the meals everyone around the table will be excited to tuck into.

You’ll feel good about getting a wholesome, nourishing meal (and some extra veggies) on the table with the low effort your weeknights ask for. The kids will enjoy fun twists like rainbow pizza, crunchy quesadillas, veggie stir-fry, and a winning chicken Parm skillet.

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