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You can Listen to My Interview!
By clicking on either one of these two links: https://www.facebook.com/JMORELiving/videos/2160773258122247 or https://jmoreliving.com/2026/09/17/the-food-enthusiast-with-guest-sara-moulton-2/
Come Join Me on a Cruise Next Year!
Join me on my London-to-London cruise next June and you too will be diving into that luxurious plate of blini and caviar at the Gala Brunch on Oceania’s Marina ship. Believe me, it’s pure Kid Let Loose in a Candy Factory time! And that’s not all — I will be…
Season 15 Starts Airing on October 6!
On Season 15 I travel the Atlantic coast of Portugal, Spain and France on food adventures with weeknight cooking at its heart. I explore the sandwich culture of Porto, make a classic Basque chicken dish with a men’s gastronomic society in Bilbao, learn a quick version of Steak a la…
Tomatoes Need Salt!
There is absolutely nothing better in the summer than a ripe tomato. We used to have a garden in the back field of my parents old farmhouse and some years I couldn’t keep up with the crop. Now, I just stock up from the local vegetable stands. Even though this…
Tiny “Honor System” Farmer’s Markets
When we were on Guernsey Island shooting Season 15 of “Sara’s Weeknight Meals,” we visited one of their “hedge veg” stalls. Guernsey’s “hedge veg” stalls are a long-standing tradition of small, roadside honesty boxes where residents sell surplus homegrown produce and handmade goods. Rooted in a culture of communal trust,…
Corn Gazpacho with Garlic Croutons
Simple and delicious straight out of the garden, abundant corn on the cob is one of the great things about being alive every summer. You boil it up, spread on a little butter, dig in, and thank your lucky stars. But even perfection gets boring after awhile. This cold…
Fresh Corn Spoonbread
Start to finish: 1 hour 10 minutes (45 active) Servings: 6 2 cups fresh corn kernels 2 cups buttermilk 2/3 cup fine yellow cornmeal 1 tablespoon unsalted butter 1 teaspoon kosher salt 1/4 teaspoon cayenne, optional 4 ounces extra sharp Cheddar cheese, coarsely grated one 4.5 ounce can chopped green…
Crispy Fish BLT
The Husband tends to scorn the BLT as an “air sandwich.” Of course, it’s delicious—how can it not be as long as bacon is involved—but it’s hardly what you’d call filling. That’s why I’ve bulked up the traditional BLT with some “fried” fish. I’ve also tricked up the standard-issue mayo…
Featherbed Inn in Vermont
Last weekend I attended my niece’s wedding in Waitsfield, Vermont. The fam and I stayed at the Featherbed Inn, a beautiful local spot. Every morning the hosts, Mick and Karen, cooked up an extravagant — and healthy — breakfast: three courses, starting with a scone, followed by a fruit dish, leading up to an entrée, all very tasty. This particular morning the…
The Gilda Pintxo
When I was visiting Bilbao, Spain back in May, the two members of a local gastronomy club who were teaching me to how to make Poulet Basque started my mouth watering with a serving of some Gilda pintxo, the Basque country’s most famous appetizer. This iconic San Sebastián bar snack,…