I was recently interviewed for a Podcast on Edacious. You can listen here.
On July 9th, I will be Celebrity Chef at the Fourth Annual Grafton Food Festival.
On Friday, July 15th, I will be teaching a class at the Lake Austin Spa. Come join me!
Catch Create TV's mini-marathon of my show, July 16th and 17th. Here's the schedule.
Here's the schedule for my “Home Cooking 101”/ Chantal Cookware book tour.
Some tips from my 92nd Street Y discussion with Florence Fabricant and Francine Segan.
Check out my recent interview on the Best of the Bite website.
It's picnic and tailgating time! Here are my tips for packing a safe and delicious meal away from home.
Chilled Two Melon Soup with Balsamic-marinated Strawberries and Sour Cream
This totally refreshing summertime soup is a breeze to make; all you need is a blender. The key is to find really ripe melons.
Stuffed Zucchini Greek Style
A mix of wonderful Mediterranean ingredients (ground lamb, olives, cheese, and tomatoes) fills this sun-ripened zucchoni. A great dish for entertaining, you can prepare it ahead through stuffing, then finish and bake just before serving.
Grilled Potato and Corn Salad with Chipotle Mayonnaise
The secret ingredients here are the chipotles and adobo. It tastes best when the potatoes, corn, and peppers are grilled outdoors, but you can do it all in a broiler, too.
Berry Rice Pudding
My family loves rice pudding but I don't have time to make it from scratch on a weeknight. However, there is a good chance you have leftover rice every so often from a take-out meal; here's a tasty way to recycle it.
Slow-roasted Baby Back Ribs
One of my all-time favorite trips for “Cooking Live” was to Memphis to cover the annual barbecue cook-off there. If I’d never understood it before, I do now. Barbecuing, done right, is clearly an art that takes years to perfect.
Creamed Spinach with Crispy Shallots
Creamed spinach was one of those special-occasion side dishes my mom served up as kids. Although she usually worked with frozen spinach, which is fine, it’s even better using fresh spinach.
In “Sara Moulton Cooks at Home” I included “four quick chicken recipes” that all start with the same easy prep and become entirely different entrees once the sauce ingredients are added. This is one of them.
Radish and Orange Salad with Peppery Orange Dressing
Radishes just don’t get enough love; I have no idea why. They are peppery and sweet, crunchy and refreshing. Add oranges, arugula, and olives for a great salad.
I am wild about mushrooms of all kinds and encourage you to substitute your favorites for the ones I’ve built into this recipe—although you might want to keep the dried porcini for their extraordinarily concentrated flavor.
Eggplant Rollatini with Four Cheeses
This recipe improves on the traditional version by roasting the eggplant rather than frying so it a lot easier to prepare and lower in fat. If you don't have the time to make the sauce, substitute your favorite prepared brand.
Grilled Lamb and Onion Kabobs with Olive Aioli
Lemon, olive oil, rosemary, and garlic – this is my favorite marinade for lamb. They work well together because both the marinade and the lamb are products of the Mediterranean.
Cheese Sandwich Souffle
This is a recipe from my grandmother Ruth that I love for its simplicity. It is nothing more than a ham and cheese sandwich over which you pour some beaten eggs and milk, let it soak, and then bake.
What is Farro and how do you cook it?This ancient grain is becoming a favorite on menus across the country.
What is the best way to melt chocolate?Here's how to get perfectly smooth melted chocolate safely.
How do you know which potato variety to use in a recipe?There are many varieties of potato but one easy rule for deciding which to buy for the recipe you want to make.
Do the crumbs fall off your fried chicken as it cooks?I share some tips to prevent that from happening.
The Perfect ApronOne of the questions Sara is most often asked.
Equipment: All about my bench scraperWhere to find a large bench scraper? Look for a “cake lifter.”
Chicken StockI always recommend using homemade chicken broth if you have it. Here’s how to make it.