Blog | Sara Moulton | Chef, Cookbook Author, Television Personality - Part 4
Sara's Kitchen Revelations

I Dusted Off My Slow Cooker

April 12th, 2010  |  Filed under Kitchen Tools
I have no idea why I have chosen this last week to rediscover my slow cooker. It is 70 degrees outside and I have my bastardized version of Italian Sunday “gravy” (aka tomato sauce with meat) cooking on low in the slow cooker on my kitchen counter. I had to empty out my freezer several days ago so I could store a whole bunch of frozen items for a tasting at my house for a new consulting job. It is… more »

My new cookbook “Sara Moulton’s Everyday Family Dinners”

April 5th, 2010  |  Filed under Blog « Sara's Picks
My new cookbook is arriving in bookstores today and I have to say I think it is my best one yet. My first cookbook, Sara Moulton Cooks at Home, was really my autobiography with 200 recipes (my greater family on both sides just loves that book since most of them are mentioned and have photos in there). My second book, Sara’s Secrets for Weeknight Meals…, was my first effort at taking advantage of all the tips and tricks more »

Malaysian Cuisine

March 24th, 2010  |  Filed under New Discoveries
Suddenly I have noticed that there are Malaysian restaurants popping up all over New York City. I have never focused before on this particular kind of Asian cuisine and so I decided to check out a restaurant in my neighborhood (which has a woman chef!) called Laut. I tasted roti canai, crispy pancake with a coconut chicken curry, beef rendeng, wonderful spiced beef, and papaya salad so good I ordered a second. I finished off the meal with a Malaysian… more »

Design your own Converse Sneakers

March 19th, 2010  |  Filed under Kitchen Tools
You already know that my very favorite shoes for the kitchen are Converse hi-tops (they’ve been in the Sara’s Pick’s archive ever since this site launched.) So you can imagine how excited I was when Bill Nichols, a viewer who is also a Converse fan, e-mailed me that the company is offering the option of designing your own personal pair of Chuck Taylor hi-tops. You can select from a variety of colors and patterns and decide on everything from outside… more »

Moravian Cookies from Old Salem

March 19th, 2010  |  Filed under Holidays
The North Carolina community of Salem was founded in 1766 by a Protestant group known as the Moravians who had come south from Bethlehem, Pennsylvania in 1753. In 1950, work began on Old Salem, an authentic restoration of the area. One of the highlights of a visit to Old Salem is a stop at the Winkler Bakery which was built in 1800. Today, the bakery still produces some of the treats that made it famous 200 years ago, as well… more »

A Seasonal Tip

March 19th, 2010  |  Filed under Holidays
Last week I learned from a new friend how to make a deliciously different eggnog. He has two secret ingredients. To commercial alcohol-free eggnog, he adds Maker’s Mark bourbon in place of rum and pumpkin pie spice instead of nutmeg. I can’t wait to serve it during the holidays.… more »

Finding the Right Cooking School

March 19th, 2010  |  Filed under Useful Info
I am frequently asked how to find information on cooking schools around the country and occasionally around the world. I usually recommend picking up a copy of The Guide to Cooking Schools or Culinary Schools and Programs by Peterson’s. Both are available on line and in bookstores and it is important to get the most recent edition. But recently I have discovered just how many cooking school guides are available online. Although they vary in content quality, taking a quick… more »

Turkey Roasting Discoveries

March 19th, 2010  |  Filed under Useful Info
Let me explain. First the dry brine idea. Cook’s Illustrated, the magazine that has been in the forefront of brining (because many years ago Pam Anderson, their food editor, ran a recipe for brining a turkey after she discovered it in one of Jean Anderson’s cookbooks. Jean had learned this method on one of her trips to Portugal and unfortunately, neither Pam nor Jean get the proper credit for introducing America to this amazing process), featured a recipe for dry… more »

Wonton Skins

March 18th, 2010  |  Filed under Favorite Ingredients
One of my favorite “secret” ingredients is prepared wonton skins. They are found in the freezer section of the supermarket and occasionally in the refrigerated section. They come in a variety of sizes and shapes and cook up just like fresh Italian pasta. I keep them in my freezer to make “homemade” ravioli or lasagna as well as wontons or Asian dumplings.… more »

Wondra Flour

March 18th, 2010  |  Filed under Favorite Ingredients
When I am sautéing a piece of fish, chicken or other protein and I want to dip it in flour, I now reach for Wondra flour. Wondra is the kind of flour my grandmother used to use to thicken gravies. According to The Nutrition Bible… by Jean Anderson and Barbara Deskins this kind of flour “has been moistened and dried into granules that blend instantly in hot and cold liquids. Though a good choice for cooks who can’t get the more »

Rick's Picks

March 18th, 2010  |  Filed under Favorite Ingredients
The memory of pickling dilly beans in Vermont with his parents in the 1970s inspired Rick Field to begin making pickles in his Brooklyn apartment in 1997. After lots of research, he began turning vegetables from the local farmers’ market into a creative collection of award-winning pickles with names you won’t forget. Today you can pick up Windy City Wasa Beans, Phat Beets, Smokra, Whup Asp, Slices of Life, and lots more at gourmet stores, the Union Square Market in… more »

Kenyon's Johnny Cake Corn Meal

March 18th, 2010  |  Filed under Favorite Ingredients
Kenyon’s Grist Mill in South Kingston, Rhode Island has been producing stone-ground cornmeal for traditional New England Johnny cakes since 1886. In a site that has been a Grist Mill since the early 1700s, they slowly grind all their whole-grain meals and flours with the original granite millstones to produce an exceptional texture. The products are available in grocery stores across Southern New England, gourmet shops, and directly from the mill by visiting their web site,, or calling 800-7-KENYON.… more »

Jamison Farms

March 18th, 2010  |  Filed under Favorite Ingredients
Thinking about lamb? Take a look at the first choice of chefs and food writers. In rural Pennsylvania, the Jamisons raise about 5,000 lambs a year on a 100% natural diet. A variety of cuts of fresh lamb as well as stews, soups, sausages, pies and other prepared foods are available by mail at or by calling 800-237-5262.… more »

Organic Nectars 100% Raw Agave Syrup

March 18th, 2010  |  Filed under Favorite Ingredients
At one of my stops when I was on Book Tour, Lisa Protter of Organic Nectars gave me a sample of their raw agave syrup to taste. She told me that the all-natural, unrefined syrup is unprocessed, chemical-free, gluten-free, dairy-free, vegan, certified organic, certified kosher, and is low glycemic, making it suitable for adults who are monitoring their sugar or have food allergies. I was immediately interested because I get frequent e-mails from people who have or are cooking for… more »

Smoked Paprika

March 18th, 2010  |  Filed under Favorite Ingredients
A few years ago American chefs and food writers started using smoked paprika in their recipes and you’ll be surprised how much flavor a little of this special seasoning can bring to a dish. Available in sweet, bittersweet, or hot, smoked paprika is made in Spain from peppers that are dried slowly over an oak-burning fire for several weeks. It can be used anywhere you would use regular paprika and in addition, can bring the flavor usually associated with smoked… more »