Featured Recipe

Butterscotch Pudding Cake
Posted on October 16th, 2014 by Sara Moulton  |  Filed under Desserts « Featured Recipe « Recipes  |  Submit Comment
When I was a kid and we visited Cambridge, my parents used to take me to an old-fashioned ice cream parlor in Harvard Square. They served a butterscotch sundae made of coffee ice cream, hot butterscotch sauce, and whipped cream. Boy it was good! This pudding cake reminds me of those sundaes. When it’s baked, it separates into a layer of cake and a layer of hot, rich butterscotch pudding sauce. It’s a snap to make, and you can finish… more »


Korean BBQ Tofu Tacos
Posted on October 14th, 2014 by Sara Moulton  |  Filed under Episode 404 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Serves 4 Gochujang Roasted Tofu Filling… 2 T. gochujang (Korean chili paste) 3 T. sesame oil 2 T. maple syrup 1 lb. extra firm tofu Preheat Oven to 400 degrees. Line a pan with parchment paper and lightly oil it’s surface. In a small mixing bowl, whisk together the gochujang, sesame oil, and maple syrup. Cut the tofu into thin strips, about ¼ inch thick, ½ inch wide, and 2-3 inches long. Gently toss the tofu in the marinade, to more »


Ancho Chili Black Bean Potato Skins
Posted on October 14th, 2014 by Sara Moulton  |  Filed under Episode 404 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Serves 4 Ingredients… 2 dried ancho chilies 1 C. boiling water 2 T. olive oil 1 small yellow onion, minced 1/4 C. minced fresh cilantro 1 t. ground coriander 2 T. tomato paste 2 C. cooked, drained black beans salt to taste Place the ancho chilies in a pie pan, or wide shallow bowl, and pour the boiling water over them. Cover the pan with the chilies with a plate, allowing them to steam and hydrate in the water for more »


Homemade Beer Bread with Pulled Chicken Barbecue and Quick Cucumber Pickles
Posted on October 2nd, 2014 by Sara Moulton  |  Filed under Episode 403 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Makes 4 Servings Hands-On Time: 20 Minutes Total Preparation Time: 20 Minutes Suggested Accompaniment  Cole slaw Ingredients 1 recipe Beer Bread (recipe below) or use 4 large rolls or hamburger buns 1 recipe Basic Barbeque Sauce (recipe below) or 2 cups store-bought sauce 1 recipe Dill Pickle Cucumber Slices (recipe below) 4 c packed shredded skinless cooked chicken from a large storebought rotisserie chicken Directions… 1. Prepare the Beer Bread, Basic Barbeque Sauce and Dill Pickle Cucumber Slices, if using, more »


Cold Pea Soup with Shrimp and Carrot Salad
Posted on October 2nd, 2014 by Sara Moulton  |  Filed under Episode 403 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Cold soups generally leave me cold. They just seem like an excuse for a cold drink. But this one is an exception. Prepared with all the prescribed accoutrements, curried shrimp, shredded carrots, and toasted nuts, this dish is a perfectly refreshing warm-weather meal. Makes 4 servings Hands-on time: 25 minutes Total preparation time: 25 minutes plus chilling time   Ingredients… 3 tablespoons vegetable oil 1 medium onion, finely chopped (about 1 cup) 3 cups shelled fresh or defrosted frozen peas more »


Two-Melon, Proscuitto and Feta Salad
Posted on October 2nd, 2014 by Sara Moulton  |  Filed under Episode 403 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Melon and prosciutto is such a refreshing summertime appetizer that I wondered if there was a way to make it entree-hearty without ruining its essential appeal. I did it by adding watermelon and feta cheese to the lineup. These two play together beautifully – the sweet watermelon and the salty feta hand in hand, so to speak. And the smoked paprika in the dressing pulls all the elements together. (If you don’t have time to track down the smoked paprika,… more »


Watermelon Screwdrivers
Posted on October 1st, 2014 by Sara Moulton  |  Filed under Episode 402 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Serves 4 to 6 Hands-on time: 20 minutes Total preparation time: 4 1/2 hours (Due to freezing) Ingredients 1 pound cubed watermelon flesh, about 5 cups 1 quart orange juice, preferably fresh 3/4 cup vodka or to taste Directions… Remove all the seeds from the watermelon and place in a blender. Blend the melon until liquid. Pour into an ice cube tray. Freeze until solid, at least 4 hours. In a pitcher, combine the orange juice and vodka. Place 3 more »


Asian Chicken Salad with Carrot Ginger Sauce
Posted on October 1st, 2014 by Sara Moulton  |  Filed under Episode 402 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
This recipe was an excuse for me to repurpose the super-refreshing carrot salad dressing served at sushi restaurants. You’re welcome to substitute peanuts for the almonds, and cooked broccoli for the sugar snap peas. The “uncooked” ramen noodles add crunch, sort of like an Asian crouton. Many people don’t know it, but there’s no reason not to eat those noodles straight out of the bag, as they’ve already been cooked (fried actually) before you buy them. If you’d prefer an… more »


Bruschetta al Tonno
Posted on October 1st, 2014 by Sara Moulton  |  Filed under Episode 402 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Everyone loves Italian food, especially The Husband. When we go out to eat, Italian is his number one choice and one of his favorite Italian spots is Tre Dici, a tiny little neighborhood spot with a terrific chef, Giuseppe Fanelli. We love Giuseppe’s gutsy down to earth food. It is elegantly prepared and served but somehow it always feels to me like a home cooked meal, like I am sitting around the table at someone’s house. I knew he would… more »


Duck Tacos
Posted on September 30th, 2014 by Sara Moulton  |  Filed under Episode 401 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
I was plenty happy to meet rotisserie chicken, but now I have found rotisserie duck. Rotisserie duck, like rotisserie chicken, should be one of the home cooks favorite cheating ingredients. It’s tasty and it’s good to go. If you don’t want to eat it heated, straight up, you can shred it and use it any number of recipes – sandwiches, soups, salads, etc. I have added Southwestern spiced to shredded duck meat here, and then piled it into a crispy… more »


Mushroom Enchiladas
Posted on September 30th, 2014 by Sara Moulton  |  Filed under Episode 401 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Makes 4 Servings  Hands-On Time: 25 Minutes Total Preparation Time: 40 Minutes Ingredients… 1 1/2 pounds portobello mushrooms (about 6 medium to large) 3 T fresh lime juice 2 t ground cumin Kosher salt 1/4 c plus 1 T vegetable oil 3 garlic cloves, 2 unpeeled 3/4 pound plum tomatoes (about 3 medium) 1 medium unpeeled onion Freshly ground black pepper Eight 8-inch flour tortillas Half a 4 ½ ounce can chopped green chiles 1 ripe Hass avocado 1/2 c more »


Peach and Blackberry Dessert Tamales
Posted on September 30th, 2014 by Sara Moulton  |  Filed under Episode 401 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
This is a brilliant recipe invented by Suzie Trivisonno, my new friend from Charlotte, North Carolina who entered our locavore competition last summer and submitted what we felt was the most original recipe using ingredients from 50 miles near her home. I was so happy to visit Charlotte and her lovely home with its beautiful garden (complete with resident turtles!) and learn how to make tamales.     Makes about 24 tamales Ingredients 1 Pound dried corn husks For the … more »


Blueberry Pot Stickers
Posted on July 24th, 2014 by Sara Moulton  |  Filed under Desserts « Featured Recipe « Recipes  |  Submit Comment
Summertime is blueberry time, and with local berries abundant in markets right now, it is the perfect time for blueberry desserts. To learn more about this special North American berry, go to USDA Blueberry Blog. Here is an easy blueberry dessert that will surprise and delight family and guests. I have always been a huge fan of the Chinese dumplings known as pot stickers. They’re wonton wrappers filled with pork or shrimp, crisped up in a pan, steamed, re-crisped, then… more »


Blueberry Yogurt Pie
Posted on July 12th, 2014 by Sara Moulton  |  Filed under Desserts « Featured Recipe « Recipes  |  Submit Comment
July is Blueberry Month and with local berries arriving in markets right now, it is the perfect time to enjoy some. Go to USDA Blueberry Blog to learn more about this special North American berry. When we came up with the idea for this Blueberry Pie recipe, I was worried because yogurt is so watery and so tart. I just didn’t see how we were going to get the right texture or flavor. Then my recipe tester suggested using Greek… more »


Aunt Alice’s Blueberry Muffins
Posted on July 3rd, 2014 by Sara Moulton  |  Filed under Breakfast « Desserts « Featured Recipe « Miscellaneous « Recipes  |  Submit Comment
One bite of these muffins and I’m transported back in time to my childhood visits with Aunt Alice and Uncle Pat and my cousins at their summer place in Kittery Point, Maine. On those evenings when Alice herself wasn’t cooking up something wonderful, the whole rowdy bunch of us would trek down the road to the Chauncey Creek Lobster Pier. A dock with picnic tables, Chauncey Creek features almost none of the amenities that might qualify it as a restaurant.… more »