When I was a few years out of cooking school I went to France to do a 3 month apprenticeship at a 1 star restaurant in Chartres France. I certainly expanded my cooking knowledge but most of all I learned how to be thrifty. The French (and most Europeans, and probably all cultures except ours) do not waste one piece of food, raw or cooked. We served an amuse (little freebie hors d’oeuvres) at the restaurant at the start of…
Kitchen Revelations – Don’t throw out that rotisserie chicken carcass!
Kitchen Revelations: my favorite pans
When I went on book tour in 2010 with my most recent book, “Sara Moulton’s Everday Family Dinners,” my sponsor was this elegant little cookware company called Chantal. They were relaunching a line called Chantal Copper Fusion, ” and wanted me to use it for my demos on the road. I knew I would not be embarrassed by these pans because they had a copper core and were not nonstick. I am not a fan of nonstick. The trouble with…
Kitchen Revelations – My new blog starting today
I just started taking a blog writing class by Steven Shaw at the International Culinary Center (formally, the French Culinary Institute) – I was going to sit in on the first class to see what it was all about because I might be teaching another media class at the school, but in the two and a half hours I was there I decided, this is it, I must take this blogging thing more seriously, I must learn how to use…
Julia Child, A Legacy of Teaching the Joy of Food
I was recently interviewed by Michele Kayal of the Associated Press for an article honoring the memory of Julia Child on her 100th Birthday. You can read the story on salon.com right here.…
Check out my interview in LSA Magazine
I was recently interviewed for an article in the latest edition of LSA Magazine, the Alumni Publication of my alma mater, The College of Literature, Science, and the Arts at the University of Michigan. You can read the article, Dinner With Sara, at LSA. Here are the featured recipes: Roasted Salmon with Hot Mustard Cracker Topping… Makes 4 Servings Hands-On Time: 10 Minutes Total Preparation Time: 20 Minutes 1/3 cup sour cream, low fat or full fat yogurt
Hope you’ll catch me on the Heritage Radio Network!
I recently had the opportunity to appear on Michael Harlan Turkell’s Heritage Radio Network show, The Food Seen. Michael is a freelance photographer and a photo editor of Edible Brooklyn and Edible Manhattan magazines. You can hear the whole thing at The Food Seen… Episode 95.
Nice review of my new iphone app!
On March 20, 2012 Sara’s Kitchen was the subject of Toquemag.com’s Food App Review of the Week. Reviewer Steve Cooper noted, “I’ve reviewed several celebrity food apps in the past . . . and have been generally impressed. So I had some pretty big expectations for Sara’s Kitchen…. Just as her professionalism has been a constant over the years, Moulton’s transition into mobile is as smooth as her moves to celebrity chef and author.” He concludes, “Overall, this app
Wonderful Read for You or the Hip-Hop Lover in Your Life…written by my husband!
It’s a beautiful art book, published by Rizzoli, entitled Def Jam Recordings: The First 25 Years of the Last Great Record Label…. It was co-written by Bill Adler, my husband, the record label’s first publicist, and Dan Charnas. If I were forced to explain what makes my husband, Bill Adler, and I such a good match – we celebrated our 30th wedding anniversary in September – I might just say that I’m a chef who loves music and he’s
My New iPhone App, “Sara’s Kitchen,” Has Launched!
“Sara’s Kitchen,” was in fact shot in the kitchen of my apartment in New York City. Likewise, the app’s recipes, the best of my three cookbooks, were all prepared and styled by me and shot by my daughter’s good friend Jessica Leibowitz. “Sara’s Kitchen” includes 60 easy-to-prepare recipes (with accompanying photographs) that are ideal for home cooks who want to prepare a meal for the family without breaking the bank or spending hours in the kitchen. Recipes are organized by…
Cool Things You Didn’t Know You Could Make Part Three
The first time I ever made ricotta cheese was in my dining room at Gourmet Magazine. It was based on a family recipe from the magazine’s art director Richard Feretti. And it was amazing. Not only did it taste so much better than the supermarket version (anything homemade tastes better anyway, doesn’t it? or at least we think it does) but it was just so easy to make. Let me take you through the process. First, if you are able…
One spot available on my trip to Perigord, France
There is one spot available on my September 29 to October 6 trip to Perigord. In this beautiful setting, I will be teaching classes, exploring local markets, tasting wine at a chateau, visiting an artisan goat farm and much more — with eight students. Of course there will be many excellent meals both at the house and at restaurants in the neighboring towns. This lovely little week takes place at “La Combe,” a maison de maitre (gentleman’s house) set amid…
Cool Things You Didn’t Know You Could Make, Part 2
I don’t know about you but I have always been vaguely suspicious about anything labeled “ground beef” or “hamburger.” I am even more suspicious since I’ve read a few articles about what a meat purveyor is legally allowed to put in to that mix. For awhile, I was recommending to my students that they buy ground meat from just one muscle – for example: ground round, ground chuck, ground sirloin. Then I read another article that said those packages were…
Here’s a link to the Warm Chocolate Cheesecake I made on GMA
Hope you enjoyed my Valentine’s Day Treats on Good Morning America…. Here’s a link to my Warm Chocolate Cheesecake.
Cool things you didn’t know you could make
I love it when I figure out how to make something that seemed so out of reach, particularly if that something can be made from scratch with good ingredients and no additives. I like being in control. I have three of those kind of discoveries that I would like to share with you in the next few blogs. Let’s start with butter. Homemade Butter… It has happened to all of us. You start beating heavy cream in a mixer to
GMA’s Cookbook Roundup
I just announced this year’s Top Ten Cookbooks on Good Morning America. Hope you had a chance to tune in. You can check out the announcement on GMA’s web site. A copy of the list follows along with some additional cookbooks that are worth a look. GMA’s 2010 Cookbook Roundup One Big Table… Molly O’Neill Simon and Schuster 600 recipes from home cooks, farmers, fishermen, pit masters and chefs. It took Molly 10 years to make. She traveled around