This week's show is all about salads that cut the calories but keep the flavor.
Here's the schedule for my “Home Cooking 101”/ Chantal Cookware book tour.
Join my May 25th conversation with Florence Fabricant and Francine Segan at the 92nd Street Y in NYC.
Check out my free Demo, Tasting, and Book Signing, May 26th at Chef Central Paramus.
I'll be teaching at The Happy Cook in Charlottesville, VA on June 14th and 15th.
On June 16th I will be at Nibblins in Winchester, VA for a cooking class and book signing.
You'll find me at Read It and Eat in Chicago on June 21st for a Demo and Book Signing.
On June 22nd and 23rd I will be teaching for Kitchen Collage at the DesMoines Culinary Loft.
Breakfast for dinner; always one of my favorites.
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.
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.
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.
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.
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.
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.
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.
Ruthie's Chocolate French Toast
I developed this recipe years ago for a Mother's Day article in New York’s Daily News. At the time neither of my children was old enough to cook, but my daughter Ruth loves French Toast and was soon making a simpler version.
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.
Inspired by one of my favorite Italian pastries, cannoli, this dessert swaps low-fat cream cheese for the ricotta and fresh strawberries for the crisply fried shell to make a refreshing reduced-calorie dessert.
Indonesian-style Chicken with Spicy Peanut Sauce
This is a great weeknight recipe for the whole family. The heat in the flavorful sauce can be adjusted and, because it is made with chicken thighs, the meat will stay moist and juicy until everyone gets to the table.
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.
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.
What is the best way to melt chocolate?Here's how to get perfectly smooth melted chocolate safely.
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.