Blog | Sara Moulton | Chef, Cookbook Author, Television Personality - Part 3


Thanksgiving Cooking Lessons
Posted on November 27th, 2010 by Sara Moulton  |  Filed under Blog « Holidays  |  Submit Comment
Every year in preparation for “Turkey 911,” On Good Morning America I read up on the latest turkey roasting methods and generally try out a few. This year I tried two new things (at least they were new to me): dry brining and cooking a turkey in an oven bag. I tried out dry brining because it seemed so much simpler than wet brining and so much less messy. I had read a recipe in “Cook’s Illustrated,” last year for… more »

Gourmet’s New Cookie Book
Posted on November 1st, 2010 by Sara Moulton  |  Filed under Announcements « Blog  |  Submit Comment
It’s always time to bake cookies and if you caught me on the NBC Today Show when I  showed lots of delicious options from the new Gourmet Cookie Book you know just where to start. Here is a link to that segment and the Polish Apricot-filled Cookie recipe that I made on air. You can find The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941-2009… in stores and on line this week. I also recently had the more »

My Black Thumb
Posted on October 30th, 2010 by Sara Moulton  |  Filed under Blog « New Discoveries  |  Submit Comment
My Black Thumb… Whenever I teach a cooking class I always tell my students to read the whole recipe through from start to finish, before they begin to cook. That way they can avoid that unfortunate moment when the guests are seated and waiting at the dining room table and they come across the part of the recipe that says to “chill overnight.” I usually follow my own good advice when making a new recipe, particularly one that is out more »

The Perfect Little Halloween Book
Posted on September 30th, 2010 by Sara Moulton  |  Filed under Blog « Good Books  |  Submit Comment
When I was on book tour in the spring a young woman showed up on my doorstep holding a flowerpot filled with popcorn, made completely out of chocolate. I was blown away. Her name was Beth Jackson Klosterboer and she told me she had worked as a chocolatier and event planner for over 20 years. Her newest venture was going to be a Halloween book. I asked her to send it to me when it came out and now that… more »

Gourmet Magazine is Back in a New Form
Posted on September 24th, 2010 by Sara Moulton  |  Filed under Announcements  |  Submit Comment
Last week I received this email from Kemp Minifie who was the director of the food department at Gourmet for many years before it shut down. And prior to becoming the director she worked in the test kitchen. I felt bad for myself when the magazine shut down because I had racked up 25 years but Kempy had put in 32! Dear Family and Friends, In case you haven’t seen it on the newsstands or read about it online, Gourmet … more »

Too Many Tomatoes
Posted on August 21st, 2010 by Sara Moulton  |  Filed under Blog « On the Road  |  6 Comments
I never thought I could have too many tomatoes in my house. And I mean the summer time- grown at a local farmer’s market -or in your back yard -kind of tomato. But that is the state I find myself in right now. We are on vacation at my parent’s old farmhouse in northeastern Massachusetts and for some reason every last tomato that was planted on Memorial day weekend (when the whole backyard vegetable garden is always planted) decided to more »

The Orange County Fair
Posted on August 2nd, 2010 by Sara Moulton  |  Filed under Blog « On the Road  |  2 Comments
Two weekends ago I went to my first ever county fair. I really did not know that this kind of old fashioned America still existed (I’m too much of a city kid!) and I have to say I was delighted. There was a big ferris wheel towering over the whole scene and many other much scarier big rides, as well as arts and crafts booths, tons of fried everything and real live animals! After I settled into the Mission Tortilla… more »

Taste of Dallas
Posted on July 17th, 2010 by Sara Moulton  |  Filed under On the Road  |  Submit Comment
I did two food demos at the Taste of Dallas a couple of weeks ago and found the crowd quite lively despite the humid hot weather. It appeared that everyone in the crowd came from Texas and at least half from Dallas itself (unlike my audience in Atlanta where not one person came from Atlanta). It also became clear that these Texans sure do like to eat (interesting – there was not one vegetarian in my audiences.) As someone in… more »

My New Super Blender
Posted on July 8th, 2010 by Sara Moulton  |  Filed under Kitchen Tools  |  2 Comments
My Vitamix Blender: For years I have wondered about the vitamix blender and whether it was really as fantastic as advertised. It appeared from the all the hype that the machine was so tough, so virile, you could throw a moose in there with a few ice cubes and make a moose shake, no muss no fuss. I marveled about how all these high profile chefs, such as Jean Louis Palladin and Gale Gand seemed to literally embrace the machine… more »

A Magic Place
Posted on June 8th, 2010 by Sara Moulton  |  Filed under On the Road  |  Submit Comment
Every year for the past five years or so I have gone to the Lake Austin Spa Resort, right outside of Austin Texas, to conduct a cooking demo. In exchange, they give me room and board and treat me well. At first I just did it for a lark. I thought, what the heck, take the husband and relax. I did take the husband the first time and we had fun but he was a tad lost because the place… more »

Mom and Pop Cookware Stores
Posted on May 24th, 2010 by Sara Moulton  |  Filed under Useful Info  |  5 Comments
My book tour has taken me all around the country, to smaller independent cookware stores in smaller cities that I normally don’t get to, like Des Moines, Madison, Savannah, and Anchorage. Everywhere I go I am working for my book sales. I have learned from past experience that unless you do a cooking demo and give out samples, people are not inclined to buy your book, particularly in this day and age of downloading recipes from the internet. It is… more »

Meringue Issues
Posted on May 13th, 2010 by Sara Moulton  |  Filed under Useful Info  |  Submit Comment
Normally I would have posted this in the kitchen shrink part of my website but I thought the topic of weepy meringues was such a burning issue that I should feature it as a blog entry. The answer comes from one of my good buddies and an important mentor, Jean Anderson, author of a million cookbooks (no kidding it must be in the 30’s), most recently A Love Affair with Southern Cooking, …Harper Collins 2007. When I hosted “Cooking more »

Sara’s Secrets is now airing on the Cooking Channel
Posted on May 10th, 2010 by Sara Moulton  |  Filed under Announcements  |  10 Comments
My old Food Network Show, “Sara’s Secrets,” is now airing on the new Cooking Channel which launched several months ago. “Sara’s Secrets” is on every morning, Monday through Friday at 7AM. The Cooking Channel (managed by the same folks that own Food Network) will replace the Fine Living Channel. So you will find The Cooking Channel on the same stations that you used to find The Fine Living Channel.… more »

Brownie Tips from the Road
Posted on May 4th, 2010 by Sara Moulton  |  Filed under Blog « On the Road  |  1 Comment
So I am in Chapel Hill, NC, staying at the house of my good friend Jean Anderson while I am on book tour in her neck of the woods, and in the process of making brownies for my book signing tonight at Quail Ridge Books, I learned several new things. They are the kind of dorky little tips that make me happy. I thought that I would share them in case you are the same kind of dorky cook that… more »

The Perfect Apron
Posted on April 21st, 2010 by Sara Moulton  |  Filed under Kitchen Tools  |  Submit Comment
I cannot cook without putting on an apron first. It is almost like my hands don’t work unless I do. I don’t understand how someone can cook a whole meal just wearing their regular clothes without protection. My apron has the same effect on me as my glasses, it helps me to focus and get the job done and get it done in a more professional fashion. I am messier without an apron. But there are many aprons out there… more »