Featured Recipe | Sara Moulton | Chef, Cookbook Author, Television Personality

Featured Recipe

Greek Salad Sandwiches with Feta Dressing
Posted on July 29th, 2015 by Sara Moulton  |  Filed under Entrees « Featured Home « Featured Recipe « Recipes « Uncategorized  |  Submit Comment
This is a slight twist on a Greek salad. I just put all the elements into a pita pocket and used the feta to make a dressing. If you like Greek salads, you will love this more-substantial sandwich. Makes 4 Servings 4 ounces good-quality feta cheese, crumbled (about 2/3 cup) 1/4 cup extra virgin olive oil 2 tablespoons mayonnaise 1 teaspoon fresh lemon juice 1 1/2 teaspoons fresh oregano leaves or 1/2 teaspoon dried Kosher salt and freshly ground black… more »


Nectarine and Plum Upside-down Cake
Posted on July 22nd, 2015 by Sara Moulton  |  Filed under Desserts « Featured Home « Featured Recipe « Recipes  |  4 Comments
This is a variation of the 10-minute Basic Yellow Cake that you’ll also find in the Easy Desserts chapter of Sara’s Secrets for Weeknight Meals…. It takes a little longer because you have to slice and arrange the fruit, but it is really worth it. You could use all nectarines, all plums, or throw peaches into the mix. When fresh stone fruit are in season there’s no better time to try this easy summer dessert. Makes 9 servings Hands-on more »


Antipasto Salad with Parmigiano-Reggiano Dressing
Posted on July 22nd, 2015 by Sara Moulton  |  Filed under Entrees « Featured Home « Featured Recipe « Recipes  |  Submit Comment
This is the perfect lazy-day summer salad, since you don’t have to use the oven. You could buy the blanched broccoli or cauliflower and prepared pasta salad at the salad bar and never even turn on the stovetop. But this salad would be equally good on any night, summer or winter, when you are pressed for time. Feel free to substitute other meats or cheeses for the ones suggested below. Makes 6 to 8 Servings Hands-on-time: 25 minutes Total preparation… more »


Grilled Eggplant Wraps with Lemon Aioli, Feta, and Mint
Posted on July 14th, 2015 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
Many of my favorite flavors from Greece are contained in this one fragrant little wrap. You can make them all summer long using an outdoor grill, but you can also cook them indoors year round using a grill pan or a broiler. Stick a skewer sideways through the onions to keep them together when you cook them. If feta cheese is too salty for you, substitute ricotta salata, this aged ricotta cheese is similar in flavor to feta but not… more »


Grilled Potato and Corn Salad with Chipotle Mayonnaise
Posted on July 6th, 2015 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes « Side Dishes  |  Submit Comment
The corn in this salad should be grilled, but what’s the best way to do it? In the husk? With some of the husk removed? Stripped naked? My wholehearted vote is for the “naked” or fully husked, method, which creates an unbeatable toasted popcorn flavor. The secret ingredients here are the chipotles and adobo. Chipotles are smoked jalapenos and adobo is a tomato-based sauce. A little bit of these guys will perk up any dish. This salad tastes best when… more »


Sautéed Pork Loin with Mustard and Grapes
Posted on June 25th, 2015 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes « Uncategorized  |  Submit Comment
When I was in High School my Mom and I threw all kinds of dinner parties. (Actually she threw the parties and I helped cook.) Our favorite dish was Veal Scaloppine. I liked it no matter how it was cooked or sauced. It seemed so elegant to us, and there were so manygood recipes for it in our favorite cookbook, Craig Claiborne’s The New York Times Cookbook…. In retrospect, I realize that my fondness for veal scaloppini is based more »


Creamed Finnan Haddie with Johnnycakes
Posted on June 20th, 2015 by Sara Moulton  |  Filed under Breakfast « Entrees « Featured Recipe « Recipes  |  Submit Comment
The smoked haddock known as finnan haddie is a Scottish thing and therefore a New England thing. My Dad (pictured here with me on Labor Day 2001) grew up loving it for breakfast—almost always prepared in the creamed version detailed here—as a kid in Milton, Massachusetts. I added the johnnycakes to the recipe. Corncakes made from stone-ground flint corn, johnnycakes are another New England family tradition. There is a raging controversy about whether johnnycakes should be thick and fluffy or… more »


Japanese Beef Fondue
Posted on February 25th, 2015 by Sara Moulton  |  Filed under Episode 418 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
This recipe is based on a Japanese dish called shabu-shabu, but I left out the kombu (dried kelp) and the tofu, then poked it here and pinched it there, so I can’t pretend that my version is even remotely authentic. But both recipes are built around poached beef. I’d almost always prefer to sauté, roast, or grill my meats, but this recipe is an exception to the rule. Here’s why: First you make a flavored broth, then you poach all… more »


Sauteed Duck Breast with Gingered Grape Sauce
Posted on February 25th, 2015 by Sara Moulton  |  Filed under Episode 418 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Makes 4 servings Hands-on time: 15 minutes Total preparation time: 30 minutes Ingredients… 4 Pekin duck breast halves Kosher salt and freshly milled black pepper 1 cup seedless grapes, halved, plus 4 small bunches for garnish 3 large shallots or 1/2 small onion, finely chopped (about 1/4 cup) 1 tablespoon finely grated fresh ginger (use a Microplane) 1/2 cup rice vinegar 1/2 cup canned chicken broth 2 tablespoons Dijon mustard 1 tablespoon currant jelly Score the duck skin in a more »


Chinese-Burmese Chili Chicken
Posted on February 18th, 2015 by Sara Moulton  |  Filed under Episode 417 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Serves 3 as a main dish with rice, or 4 as part of a multi-course meal Ingredients… 1 pound skinless, boneless chicken thigh or breast, cut crosswise into ½-inch-thick large slices 2 tablespoons peanut or vegetable oil 1 1/2 teaspoons cornstarch 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper 2 teaspoons sweet paprika 1 teaspoon ground cumin 1 small yellow onion, quartered and cut into 3/4-inch chunks 2 teaspoons minced ginger 2 teaspoons minced garlic 1 medium red bell pepper, more »


Peppery Vegetarian Rice
Posted on February 18th, 2015 by Sara Moulton  |  Filed under Episode 417 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Serves 2 to 3 as a main dish or 4 as part of a multicourse meal. Ingredients… 1 cup brown rice 2 teaspoons plus 2 tablespoons peanut or vegetable oil 2 large eggs, beaten 2 tablespoons minced ginger ¼ teaspoon red pepper flakes 1 cup ¼-inch diced carrots 4 ounces fresh shiitake mushrooms, cut into ¼-inch dice (about 2 1/3 cups) ½ cup vegetable broth ½ cup chopped scallions ¼ cup pine nuts, roasted 2 tablespoons soy sauce ½ teaspoon more »


Broccoli Calzones
Posted on February 11th, 2015 by Sara Moulton  |  Filed under Episode 416 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Makes 6 servings Hands-on time:  20 minutes Total preparation time:  55 minutes Ingredients Basic Pizza Dough (see below) or use store-bought dough Extra virgin olive oil for the dough One 5.2-ounce package spreadable garlic herb cheese, crumbled 1 cup chopped broccoli florets (cut into ½-inch pieces) an egg wash made by beating 1 large egg yolk with 1 tablespoon water Directions… Prepare the Basic Pizza Dough or take the store-bought dough out of the fridge.  Line a sheet pan with more »


BLT and Egg Pie
Posted on February 11th, 2015 by Sara Moulton  |  Filed under Episode 416 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Makes 6 Servings Hands-On Time: 30 Minutes Total Preparation Time: 65 Minutes Suggested Accompaniments sautéed summer squash or corn on the cob Basic Butter Pastry (recipe follows) or store-bought pastry for a single-crust pie Ingredients… 1 pound small ripe tomatoes Kosher salt 8 slices bacon (see Cooks Notes) 1 medium onion 3 large eggs 3/4 c whole milk 1/2 c mayonnaise 1/4 t freshly ground black pepper Pinch of cayenne pepper 3 c Boston lettuce leaves Creamy Garlic Dressing Two more »


Grilled Scallion Dijon Lamb Chops
Posted on January 28th, 2015 by Sara Moulton  |  Filed under Episode 414 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Served with parmesan, watercress, and pickled onion salad Servings…: 4 1 red onion peeled and sliced thinly ½ quart rice wine vinegar 1 clove garlic (chopped) drizzle of olive oil Salt and pepper to season 1 bunch scallions- with roots removed, washed and patted dry 1 cup Dijon mustard 2 racks of lamb (preferably American) ½ cup plus 3 tablespoons finely grated parmesan cheese, divided ½ cup panko breadcrumbs 1 bunch watercress (trimmed and washed) 2 tablespoons olive oil more »


Salad Dressing Chicken
Posted on January 28th, 2015 by Sara Moulton  |  Filed under Episode 414 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Servings: 4 Ingredients: 4 bone in-skin-on chicken legs For the salad dressing (or buy 4J pre-made salad dressing): 2 shallots- minced 1 tablespoon Dijon mustard 2 tablespoons sherry vinegar 1 tablespoon rice wine vinegar 1/4 cup extra virgin olive oil 1 tablespoon honey Salt and pepper (to taste) For the salad:… 1 can cannellini beans (drain out liquid) 1 head of escarole (cleaned and chopped) 1 sprig of dill (roughly torn) 1 sprig of tarragon (roughly torn) 2 more »