Trent Pheifer was celebrating. He arranged oysters and clams — lustrous, exposed on the half shell — shrimp, crabs, and four blazing-red lobsters over ice. Among the shellfish menagerie he slipped lemon wedges and three dips: mignonette, cocktail, and mustard sauce. The impressive spread was to commemorate a milestone for Pheifer: Over the course of five years, he has cooked more than 1,000 of Ina Garten’s recipes. And in a little over a year from now, he’ll have cooked his way through her entire culinary oeuvre.
Pheifer began his project, Store Bought Is Fine, five years ago (October 10 is the official anniversary).