Rick’s Barbecue Sauce
My cousin-in-law, Rick Bzdafka, frequently cooks for the large crowd spending holidays at our family’s farm. A very talented cook and the soul of affability, Mr. Rick always whips up two separate batches of his barbecue sauce, mild and very spicy. (Note the variations.) Whatever your preference, you’ll find that this versatile sauce is equally delicious on grilled chicken, ribs (See Slow-Roasted Spiced Baby Back Ribs, Sara Moulton Cooks at Home…
, page 96), as well as your favorite barbecued more »
Berry Rice Pudding
I love rice pudding, as does the husband, but I am certainly not going to make it from scratch on a weeknight. However, there is a good chance you have leftover rice every so often from a take-out meal, and this would be a very tasty way to recycle it.
Makes about 6 servings
Hands-on-time: 10 minutes
Total preparation time: 10 minutes
1 1/2 cups cooked leftover long-grain white rice or my Simple Boiled Rice
1/2 cup ginger marmalade
1/2… more »
To celebrate Mother’s Day, this is a recipe that I remember my mother and my aunt making frequently—it is a good choice for anyone who doesn’t feel he or she has the time to make homemade dough. I’ve adapted it from my aunt Jean’s recipe where she uses “homemade-style” white bread as a stand-in for pastry. Aunt Jean makes a batch of these rolls, lathers them up with a ton of melted butter and then parks them in the freezer… more »
Tequila Lime Shrimp with Mango Salsa and Cumin Chili Chips
This sunny summer dish is perfect all year round. Don’t limit its appearance, it is so flavorful that you could serve it in the dead of winter and be happy. Here’s some weird food science. Alcohol in a recipe heightens the flavor of the other ingredients even if you don’t end up tasting the alcohol itself. Shirley Corrriher, a food scientist, cookbook author, and frequent guest on my show, had explained to me more then once why this is so.… more »
Indonesian-Style Chicken with Spicy Peanut Sauce
Chicken thighs should be more popular. The meat is much more flavorful than the white meat and almost always cooks up moist, which is not something you can say of chicken breast meat. Yes, the thigh is slightly more caloric than the breast, but I prefer it anyway.
This is a great weeknight recipe for the whole family—although you might want to decrease the amount of hot pepper flakes in the dipping sauce for the kids.
For the… more »
Rosemary-Scallion-Crusted Rack of Lamb
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… more »
Baked Striped Bass with Sherry Vinaigrette, Olives, and Capers
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
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 more »
White Bean, Artichoke, and Tomato Gratin
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
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
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
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 »
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.