This Cruise was the perfect way for The Husband and me to celebrate our 35th Anniversary.
I will be at Whisk in Cary, North Carolina for a Book Signing and Cooking Class on October 13th.
On October 14th, I will be at Whisk in Cary, North Carolina for a Book Signing and Class.
I will be doing a Cooking Class on October 26 at Gourmet Chef in Minot, North Dakota
On October 28th I will be at Creative Kitchen in Fargo, North Dakota for a Cooking Class
I will be at Creative Kitchen in Fargo, North Dakota for a Cooking Class On October 29th.
I will be teaching at the Kitchen Shoppe in Carlisle, Pennsylvania on November 4th.
Here's the schedule for my “Home Cooking 101”/ Chantal Cookware book tour.
When I am teaching classes across the country people tell me that breakfast is their favorite meal. On a busy night, I keep that in mind and serve Breakfast for Dinner.
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.
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.
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.
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.
How do you cook a pumpkin?Pumpkins just arrived in Farmers' Markets and roadside stands; they are beautiful in windows and on front porches, make great Jack-O-Lanterns, but how do you cook them?
What can you make with the green tomatoes you will soon harvest?It's almost time to harvest your green tomatoes before a frost arrives. Here are some ways to enjoy them.
What should you have in a well-stocked pantry?I am often asked this question when I am teaching and always include a pantry section in my books. Here's my well-stocked pantry.
What are some good ways cook kale?These days we think of kale and we think salad, but this traditional fall vegetable is just as delicious cooked.
What is the difference between baking powder and baking soda?Many bakers aren't quite sure about the difference between baking powder and baking soda. Here's the story.
Can you give me an easy, all-purpose salad dressing recipe?I frequently get requests for a good all-purpose salad dressing recipe. Here's my favorite.
What is the easiest way to roast peppers?There are a number of ways to roast peppers; all are easy but this is my favorite.
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.