Three Mushroom Tart
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
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
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 »
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
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
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
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
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
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 »
Quick Sautéed Shredded Brussels Sprouts with Pancetta and Balsamic Vinegar
When I first started doing “Cooking Live” in 1996, Sue Fenniger and Mary Sue Milliken were co-hosting the Food Network’s “Two Hot Tamales.” I had been a fan of these talented chefs ever since I ate at one of their restaurants in the late eighties, so I was delighted when they made a guest appearance on my show. My favorite of the dishes they prepared that night was sautéed shredded Brussels sprouts with lime and brown butter. I’d never much… more »
Southern Braised Mustard Greens with Ham
These are good old-fashioned mustard greens, cooked slow and low with a ham hock. It is a great make-ahead dish for a crowd, and it nicely rounds out a buffet. You can make the same recipe using kale or collard greens or mix up all three. Me, I prefer the strong bite of those mustard greens. I also like to substitute them for spinach in my recipe for Sautéed Spinach with Garlic Chips that you will find on page 232… more »
Black-Eyed Pea Cakes with Salsa Mayonnaise
Once upon a time Gourmet…
magazine ran a recipe for an appetizer of black-eyed pea cakes with jerk pork. I loved it as it was, but it occurred to me that we could conjure up a great vegetarian entrée by losing the pork, making the cakes bigger, and then topping the cakes with a tasty sauce. The use of canned black-eyed peas (they mash up better than the dried and cooked kind) and prepared mayonnaise makes the preparation of this more »
Chocolate Bread Pudding
I have never met a bread pudding I didn’t like. In the interest of keeping this version simple, I used bottled chocolate milk and packaged bread when I first stated to test it. The bread worked out fine, but none of the milks was chocolatey enough. Switching gears, I resorted to ganache. A pillar of classical French baking composed of melted chocolate and cream; it is usually employed as the base of truffles, cake frosting, and anything else that requires… more »
Roasted Butternut Squash Lasagne
This is a delicious alternative to the classic meat-and-tomato-sauce lasagne. The squash comes on surprisingly big; roasting it caramelizes it and concentrates its flavor. I made a relatively light “cream sauce”—half milk/half chicken broth—because the two cheeses contribute a ton of richness.
The big news here is that you don’t need to precook the lasagne noodles. Cooking lasagne on the show one night, I was demonstrating a relatively new product called “no-boil” noodles, which are somehow processed so that you… more »
Vermont Apple Crisp with Maple Sauce
I developed this recipe for a spot on “Good Morning America.” The key to its deliciousness is Grade B maple syrup, which is more intense than the readily available Grade A. It can be found in specialty food stores or ordered directly from a producer. The topping can be made a day or two in advance and kept covered in the refrigerator until you’re ready to assemble the crisp.
For the topping:
1 cup old-fashioned rolled oats (not… more »
Sara’s New Book
|In my newest book, I share more than 200 new family-tested, family-pleasing recipes. Whether you’re new to the kitchen or just looking for a way to spice up your recipe repertoire, my carefully tested quick and easy recipes will help you get dinner on the table every night of the week.