Featured Recipe

Rosemary-Scallion-Crusted Rack of Lamb
Posted on April 16th, 2014 by Sara Moulton  |  Filed under Entrees « Featured Home « Featured Recipe « Recipes  |  Submit Comment
Rack of lamb is my favorite cut of lamb. It’s always delicious – the bones add so much flavor – and the basic preparation requires little more than popping it in the oven and keeping an eye on it until it’s done. It’s really almost impossible to mess up. But it is an expensive cut, so chances are you’ll be saving it for special occasions such as Easter Dinner. For an easy Passover entree, check out my Moroccan Spiced Leg of… more »

Baked Striped Bass with Sherry Vinaigrette, Olives, and Capers
Posted on April 10th, 2014 by Sara Moulton  |  Filed under Featured Recipe  |  Submit Comment
Back in the early eighties a pioneering new fish restaurant called Le Bernardin opened up in New York as the American outpost of a French original. Under the direction of Chef Gilbert Le Coze, Le Bernardin’s revolutionary stroke was to reduce significantly the butter and cream required in classical French fish cookery in favor of the flavors of the fish itself. The sauces were not heavy, and the fish was not cooked through—it was left translucent in the center—and the… more »

Roasted Asparagus Bruschetta
Posted on April 1st, 2014 by Sara Moulton  |  Filed under Featured Recipe « Hors d'Oeuvres « Recipes  |  Submit Comment
With asparagus in high season, this is a delicious way to start a special meal. My favorite way to cook asparagus is to roast it at high heat which caramelizes and concentrates its flavor. After it’s been roasted, asparagus dresses up very easily. In this recipe from Sara Moulton Cooks at Home…, I have put it on grilled bread, tossed it with a little balsamic vinegar and white truffle oil, and finished it with some shaved Parmigiano-Reggiano. Simple as it more »

White Bean, Artichoke, and Tomato Gratin
Posted on March 27th, 2014 by Sara Moulton  |  Filed under Entrees « Featured Recipe « First Courses « Recipes  |  Submit Comment
Any recipe devoted to artichoke hearts involves the terribly boring and even slightly dangerous job of bending back and pulling off those prickly leaves. After wrestling with some artichokes during the first test of this recipe, Andrea Hagan, the backup recipe tester on this book, said, “Why don’t we just steam the whole vegetable and then use the part we want from then on?” Brilliant. It’s so much easier—and less injurious—to pull off the leaves after they have been cooked.… more »

Strawberry Rhubarb Cobbler with Gingered Biscuit Topping
Posted on March 19th, 2014 by Sara Moulton  |  Filed under Desserts « Featured Recipe « Recipes  |  Submit Comment
Strawberries and rhubarb are a delicious way to welcome spring. Technically a vegetable, rhubarb is so darn tart that it’s usually paired with a sweeter buddy, like the strawberry, in an effort to temper its tang. Try to find field-grown rhubarb. Darker in color, it has a much shorter season than the hothouse variety (late winter to early summer) but is more flavorful. In England rhubarb is often paired with ginger, so for a surprise crunch, I added some crystallized… more »

Onion Soup Omelets
Posted on March 13th, 2014 by Sara Moulton  |  Filed under Breakfast « Entrees « Featured Recipe « Recipes  |  Submit Comment
One week on “Cooking Live” we devoted all our shows to the culinary challenges faced by newlyweds. We chose a representative couple and planned on setting them up with all the right equipment and a few basic recipes and launching them into their brave new life together. As usual, however, the learning went both ways. Britta Larsen, the bride-to-be, turned me on to a great recipe from her mother. The concept was a winner. Instead of pouring all the delicious… more »

Three Mushroom Tart
Posted on March 6th, 2014 by Sara Moulton  |  Filed under Entrees « Featured Recipe « First Courses « Recipes  |  Submit Comment
When I developed the original version of this recipe for a Gourmet column on mushrooms in the mid-eighties, porcini and enoki mushrooms were considered very exotic; the white button mushroom was still king. These days you see all sorts of once exotic mushrooms in the supermarket—portobello, shiitake, chanterelle, etc.—and they don’t cost nearly as much as they used to. I am wild about mushrooms of all kinds and encourage you to substitute your favorites for the ones I’ve built into… more »

Sautéed Shoulder Lamb Chops with Skordalia Sauce
Posted on February 27th, 2014 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
Shoulder lamb chops are a wonderful bargain. They’re a lot cheaper than rib or loin chops, and they cook up at least two different ways: You can grill or sauté them quickly to rare or medium (they get tough if you cook them any longer) or braise them slowly in liquid until tender. They’re great marinated, as in this recipe, but they’re also delicious simply seasoned with salt and pepper and tossed onto the grill. Skordalia is a garlicky Greek… more »

Esther’s Chicken Fricassee
Posted on February 19th, 2014 by Sara Moulton  |  Filed under Entrees « Featured Recipe « First Courses « Recipes « Uncategorized  |  Submit Comment
Esther Adler, my mother-in-law, gave birth to three sons in less than three years (yikes!) and a daughter three years later. All four kids had hearty appetites, and all four turned out to be fairly strapping individuals. I’ll confess that I’ve often wondered how in the world she managed to feed them. This recipe is one answer. Esther’s wonderful chicken fricassee was a relatively rare treat. She served it only about once a month, because that’s how long it took… more »

Baked Alaskan
Posted on February 13th, 2014 by Sara Moulton  |  Filed under Desserts « Featured Recipe « Recipes  |  Submit Comment
Everybody knows Baked Alaska, but Baked Alaskan? What can I say—this is a shout-out to Ad-Rock of the Beastie Boys, who saluted Sara’s Secrets in the liner notes to To the 5 Boroughs…, the Beasties 2004 album. In the middle of a song called “Rhyme the Rhyme Well,” Ad-Rock goes searching for a rhyme for “Yo, what’s crackin’” . . .and comes up with “Serving emcees on a platter like Baked Alaskan.” And he’s absolutely right. Baked Alaska, that more »

Chinese Fried Eggplant with Pine Nuts
Posted on February 4th, 2014 by Sara Moulton  |  Filed under Featured Recipe « Recipes « Side Dishes  |  Submit Comment
This recipe was featured in a travel story on Taipei written by Fred Ferretti and published by Gourmet… in January 1993. Served at a hotel called the Imperial Palace, this dish was tested and fine-tuned by Fred’s wife, Eileen Yin-Fei Lo, one of my favorite cookbook authors and Chinese cooking experts. (She also happens to be shorter than me by at least an inch and is probably half my weight, but there is nothing small about her talent. She is more »

Fresh Ginger Gingerbread
Posted on February 2nd, 2014 by Sara Moulton  |  Filed under Desserts « Featured Recipe « Recipes  |  Submit Comment
When I was six or seven months pregnant with Sam, my boss at Gourmet… volunteered me to cook a dish at a fund-raising event for 300 to 400 people. I was not thrilled. Even when I’m at the top of my game, that kind of large scale cooking is not my forte. But being pregnant really increased my dread. To top it off, the organizers of this gala charged me with making dessert. Of course! Of the dozen chefs working more »

White Chicken Chili
Posted on January 30th, 2014 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes « Uncategorized  |  Submit Comment
There is one good reason—other than chicken and chilies—why I love the white chicken chili on the menu at the burrito palace in our neighborhood: sour cream. This quick-to-make home version is delicious unadorned. Add the accompaniments and some homemade or store-bought cornbread and it is over the top. Makes 6 servings Hands-on time: 15 minutes Total Preparation time: 40 minutes 4 tablespoons (1/2 stick) unsalted butter 1 medium onion, chopped (about 1 cup) 3 garlic cloves, minced (about 1… more »

Italian-style Onion Soup with a Poached Egg and Parmigiano-Reggiano
Posted on January 22nd, 2014 by Sara Moulton  |  Filed under Entrees « Featured Recipe « First Courses « Recipes  |  Submit Comment
One of our favorite neighborhood restaurants used to be Beppe, where Chef Cesare Casella had created a menu bursting with the big sunny flavors of his native Tuscany. He made a mean lemony fried chicken, succulent spareribs in tomato sauce, and French fries fried with fresh herbs. But I was particularly partial to his onion soup with a poached egg on top. My version is much simpler, but very satisfying nonetheless. If you can’t find pancetta (unsmoked Italian bacon) in… more »

Warm Cabbage with Bacon and Gorgonzola
Posted on January 15th, 2014 by Sara Moulton  |  Filed under Featured Recipe « Uncategorized  |  Submit Comment
This is a wonderful wintertime side dish and a great way to glorify the humble cabbage. It would go well with lean grilled sausages (lean because this is a relatively heavy side dish), pork chops, or my Blasted Chicken (Sara Moulton Cooks at Home…, page 66) 6 thick slices bacon, about 6 ounces 3/4 cup dry white wine 1 small shallot, minced 1 tablespoon drained bottled green peppercorns Kosher salt to taste 3/4 cup heavy cream 1 small more »