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

Featured Recipe

Grilled Potato and Corn Salad with Chipotle Mayonnaise
Posted on July 2nd, 2015 by Sara Moulton  |  Filed under Entrees « Featured Home « 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 »


Yellow Squash Soup with Zucchini Crisps
Posted on January 21st, 2015 by Sara Moulton  |  Filed under Episode 413 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Makes about 10 cups, 4 – 6 servings Hands on time: 50 minutes Total preparation time: 60 minutes Suggested Accompaniment Tomato and Frisée Salad Ingredients… 2 pounds yellow summer squash (about 6 medium) 1 large yellow bell pepper 4 medium carrots 1/2 pound Yukon gold potatoes (about 2 medium) 1 medium onion 2 tablespoons unsalted butter Kosher salt 4 cups homemade vegetable or chicken stock, or canned broth Zucchini Crisps (recipe follows) 12 large, fresh basil leaves Freshly ground black more »


Pearl Couscous and Shellfish Stew
Posted on January 21st, 2015 by Sara Moulton  |  Filed under Episode 413 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Ingredients 4 tablespoons extra virgin olive oil 8 small sea scallops 8 medium shrimp, shelled and de-veined 1/4 cup finely chopped shallots 2 garlic cloves, minced (about 2 teaspoons) 3 plum tomatoes (about 8 ounces), finely chopped 1 cup white wine 1 dozen mussels, scrubbed and de-bearded 1 dozen littleneck clams, scrubbed 1 to 1 1/2 cups canned chicken broth or stock 1 cup pearl or Israeli couscous Kosher salt and freshly milled black pepper Directions… Heat 2 tablespoons of more »


Rustic Potato and Greens Pie
Posted on January 15th, 2015 by Sara Moulton  |  Filed under Episode 412 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Makes 4 to 6 Servings Hands-On Time: 40 Minutes Total Preparation Time: 1 Hour 30 Minutes Accompaniment Tomato salad with sprouts Ingredients… ½ recipe Basic Butter Pastry (see recipe below) or store-bought pastry for a single crust pie 3/4 pound small boiling potatoes, such as Yukon gold or Red Bliss 1 medium onion 2 pounds cooking greens, such as chard, spinach, collards, mustard, or a mixture 2 T extra virgin olive oil 2 garlic cloves 2 oz Gruyére cheese 1 more »


Italian Onion Soup with a Poached Egg
Posted on December 30th, 2014 by Sara Moulton  |  Filed under Episode 412 « Featured Recipe « Sara's Weeknight Meals Season 4  |  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 »