Featured Recipe

Creamed Spinach with Crispy Shallots
Posted on November 7th, 2013 by Sara Moulton  |  Filed under Featured Recipe « Recipes « Side Dishes  |  Submit Comment
Creamed spinach was one of those special-occasion side dishes my mom served up as kids. Although she usually worked with frozen spinach, which is fine, it’s even better using fresh spinach. The richest and most luxurious way to make this recipe is with—surprise—heavy cream. But because I like a lot of creamed spinach, and I don’t like a lot of heavy cream, I prefer to make it using a béchamel sauce, which is milk, thickened with a butter/flour mixture. I… more »


Ruth Moulton’s Spice Balls
Posted on October 30th, 2013 by Sara Moulton  |  Filed under Desserts « Featured Recipe « Recipes  |  Submit Comment
The holiday season always reminds me of these cookies, one of my favorites from Sara Moulton Cooks at Home…. Just the aroma of these spicy cookies in the oven will bring the family to the kitchen. My sister Anne is the baker in our family. Even now, as a doctor at a busy hospital, the mother of two kids, the wife of a doctor husband, and the owner of a generally hectic life, she’ll take time out every so more »


Crispy Pumpkin Ravioli
Posted on October 22nd, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
Stuff a wonton wrapper with something delicious and you’re looking at nearly instant “homemade” ravioli. This recipe calls for a filling of super-quick canned pumpkin, but you could use fresh mini-pumpkin, butternut squash, or acorn squash purée. Just cut the pumpkin or squash in half, scoop out the seeds, and bake it until it is tender. Scoop out and season the flesh, then use in place of the canned pumpkin to stuff the wontons. Makes 4 servings Hands-on time: 25… more »


Pumpkin Coconut Bars
Posted on October 15th, 2013 by Sara Moulton  |  Filed under Desserts « Featured Recipe « Recipes  |  Submit Comment
For a lot of folks, the first recipe they ever prepared was printed on the back of a box, a package, or a can. Nestlé Semi-sweet Chocolate Morsels gave us Chocolate Chip Cookies. Lipton Onion Soup Mix turned into Lipton Onion Dip. Campbell’s Cream of Mushroom Soup became Classic Green Bean Casserole. After all, why not depend on the makers of a favorite product to have some good ideas about how to use that product? It was that kind of… more »


Short Ribs Ravioli with Tomato Sauce and Ricotta Salata
Posted on October 10th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
Chef Mario Batali really has a genius for big flavor. His television appearances give you a pretty good idea of that genius, but go to his restaurant Babbo in New York and he will knock your socks off? I love just about everything on the menu, but one of the standouts is Beef Cheeks Ravioli. Weird, right? You’ve probably never thought about the beef’s cheeks and don’t particularly like thinking about them now. Well a beef cheek turns out to… more »


Cheese Sandwich Soufflé
Posted on October 2nd, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes « Uncategorized  |  Submit Comment
This is a recipe from my grandmother Ruth that I love for its simplicity. It is nothing more than a ham and cheese sandwich over which you pour some beaten eggs and milk, let it soak, and then bake. (I confess that I dressed it up a bit by adding the ham, and that my son Sam insists I should have added even more.) Any flavorful sliced melting cheese and any flavorful pork product—cooked bacon, pancetta, prosciutto, or good old-fashioned… more »


Bistro Duck Breasts
Posted on September 25th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
Duck breasts are one of my favorite things to make for a quick and elegant dinner. Originally created for Episode 308, Season 3, of Sara’s Weeknight Meals, this “cook once, eat twice” recipe gives you a head start on the next night’s entree, Peking Duck Wraps.   Recommended side dishes: coucous and butter braised baby carrots Makes 4 servings Ingredients …6 Peking duck breast halves Kosher salt 1 shallot, minced (about ¼ cup) 1 cup chicken broth ¼ cup dry more »


Mom’s Brushed Eggplant
Posted on September 19th, 2013 by Sara Moulton  |  Filed under Featured Recipe « Recipes « Side Dishes  |  Submit Comment
Growing up, we ate our fair share of frozen vegetables: corn, peas, French green beans with toasted almonds (fancy!), the dreaded limas, etc. But every so often my mom would step out and experiment with fresh vegetables. She made a mean vinaigrette, and we always kept a jar of this homemade stuff in the fridge. She ended up inventing this very simple, very tasty eggplant side dish, which consists of nothing more complicated than sliced eggplant brushed with vinaigrette and… more »


Matzo Brie with Creamed Spinach and Crispy Onions
Posted on September 11th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
I didn’t know about matzo brie, that wonderful breakfast dish consisting of matzo and beaten eggs cooked in a lot of butter, until I started dating my now-husband (who is Jewish) in the mid-seventies. His mom, Esther, made it for me and I thought it was absolutely delicious. I always wondered if you could build on matzo brie, treating it much as you would treat an omelet or scrambled eggs and throw in any old ingredient. So I tried it… more »


Creamy Lime Corn Soup with Cumin Salted Tortilla Strips
Posted on September 4th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « First Courses « Recipes  |  Submit Comment
Here is a luxuriously thick soup that is very low in calories, especially if you leave out the tortilla chips. You really boost the corn flavor by adding cobs to the broth. Indeed, anytime you have leftover cobs kicking around, especially at the end of the summer, you might want to cook up a corn broth and salt it away in the freezer in anticipation of those long, cold winter months. Then it’s a snap to make this soup using… more »


Tomato, Basil, and Cheese Tart with Pancetta Crust
Posted on August 27th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
I developed this tart in the mid-eighties for a column in Gourmet… magazine called “Gastronomie Sans Argent,” which loosely translated means “eating well on a budget.” It was for an August issue, and the theme was tomatoes. Not a tough assignment; I can’t think of a cheaper and more satisfying way to feel rich than to bite into a locally grown beefsteak tomato in season. I came up with an entree that recruited all of the tomato’s usual partners in more »


Summer Salad
Posted on August 22nd, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
I think of this recipe as the perfect backyard cooking for a crowd summertime salad because it features three of the shining stars of summer—corn, tomatoes, and basil—and because all the parts can be prepared ahead of time and tossed together at the last minute. When I’m in the country and find a roadside stand selling just picked corn, I cut it off the cob raw, straight into the bowl, and don’t even bother with the quick boiling step. Raw… more »


Ruthie’s Summer Camp Zucchini
Posted on August 15th, 2013 by Sara Moulton  |  Filed under Featured Recipe « Recipes « Side Dishes  |  Submit Comment
When my daughter Ruthie was six, she started attending “summer camp,” which was actually extended day care based out of the house of a teacher she’d come to know and love. There were only four kids in the camp and they did all sorts of fun things. Of course I was thrilled to learn that once or twice a week they had cooking classes. I had been trying to get Ruth into the kitchen from the age of two, but… more »


Fresh Corn Spoon Bread with Broccoli and Sharp Cheddar
Posted on August 8th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
I have always loved Southern spoon bread—that creamy, airy cross between cornbread and a soufflé. I have added sharp Cheddar cheese and broccoli so that it becomes a substantial breakfast for dinner. One cup of any cooked vegetable would work here—cauliflower, peas, carrots, green beans, spinach, and so on—and three ounces of any good melting cheese would be fine too. Makes 4 servings Hands-on time: 15 minutes Total preparation time: 40 minutes 2 cups whole milk 1 1/2 cups fresh… more »


Mexican-style Street Corn
Posted on August 1st, 2013 by Sara Moulton  |  Filed under Featured Recipe « First Courses « Recipes « Side Dishes  |  Submit Comment
Grilled corn slathered with mayo and coated in grated cheese is a well-loved staple of Mexican street fare. Several years ago Gourmet… magazine ran a recipe for this tradition using shredded cotija, a crumbly aged-cured Mexican cheese. At the time, it occurred to me that it might be a hit at an American backyard barbecue if the cheese called for in the recipe was good old one-size-fits-all Cheddar. Sure enough, I tried it out on my kids, and they loved more »