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This user-friendly pie crust will make it easy to take advantage of all the summer fruit on the market and create a special dessert or turn your vegetable harvest into a savory main dish pie.

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Featured Recipes

Andrea's berry Crumble

This delicious dessert works equally well using blackberries, raspberries, blueberries or a mixture. It was inspired by a dessert Andrea Hagan, who helped with the testing of Sara Moulton Cooks at Home, enjoyed in England

Asian Green Beans and Pork

I have always loved the original version of this Chinese dish when I was served it but wanted to lighten it up a bit by broiling rather than deep-frying the beans.

Tomato Gratin

This dish is best when the tomato season is at its height. As with almost any recipe featuring tomatoes, I pre-salt them to remove their excess liquid and concentrate their flavor.

Portobello Burgers with Red Pepper and Gorgonzola

I enjoy creating vegetable main dishes for my cookbooks. These Portobello Burgers feature a marinated and grilled Portobello mushroom cap filled with melted Gorgonzola, roasted peppers, and mayo.

Sofrito Clams or Mussels with Prosciutto

I was in Portugal with Jean Anderson when I first tasted the brilliant Portuguese pairing of clams and pork. The sofrito is a vegetable and herb mixture that our housekeeper, Magda Alcayaga often makes.

Summer Salad

Perfect for the season, this salad features three of the shining stars of summer—corn, tomatoes, and basil. It’s great for entertaining as all the parts can be prepared ahead of time and tossed together at the last minute.

Nectarine and Plum Upside-down Cake

When fresh stone fruit are in season there’s no better time to try this easy summer dessert. You could use all nectarines, all plums, or throw peaches into the mix.

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.

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.

Chicken Piccata

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.

Corn and Jalapeño Cakes with Goat Cheese

These tomato and goat cheese topped corn cakes are so hearty they remind me of a burger. The fresher the corn the tastier they will be as the minute you pick corn its sugar starts to turn to starch.

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