Featured Recipe

Stuffed Zucchini Greek Style
Posted on May 16th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
Throughout the Mediterranean, vegetables stuffed with various fillings, including meat, often fill the role of entrée. But when I tried to sell my meathead American husband on this recipe at any early stage in its development—the lamb then thoroughly camouflaged by bread crumbs—he squinted at it and, without venturing to take a bite, said, “Where’s the beef?” To be fair, neither of us is a big fan of zucchini served straight up, so he was justified in wondering if I’d… more »


Mom’s Meatball Stroganoff
Posted on May 7th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
This was one of my favorite dishes as a kid. It is a less expensive version of the classic dish created and named for a Count Stroganoff in late-19th-century Russia. Very popular in America during the sixties and seventies, the original recipe for Beef Stroganoff called for thin slices of pricey beef filet. Although my mom used meatballs instead, it seemed luxurious to me. Eventually my mom (and my Aunt Jean and my grandmother) stopped making it, maybe because it… more »


Tequila Lime Shrimp with Mango Salsa and Cumin Chili Chips
Posted on May 1st, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
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. I still don’t understand the science of it, but it is demonstrably true. How else do you explain the superior flavor of penne alla vodka? Vodka itself has no flavor.… more »


Cream Biscuits
Posted on April 25th, 2013 by Sara Moulton  |  Filed under Breakfast « Featured Recipe « Recipes « Side Dishes  |  Submit Comment
This is a recipe I developed while working in the Gourmet magazine test kitchen. It is so easy and versatile that I use it as the basis for any biscuit-related recipe I make. See Apricot Scones (p 302) and Biscuit Sticky Buns (p 303) in Sara Moulton Cooks at Home, and Egg, Canadian Bacon, and Cheddar Biscuit Sandwiches (p 103) in Sara’s Secrets for Weeknight Meals…. Makes 4 sandwich-size biscuits or up to 12 smaller ones 2 cups more »


Pork Cutlets with Spanish Olives
Posted on April 24th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
This technique of pounding boneless pieces of meat or poultry to make them thin, coating them in seasoned flour, sautéing them quickly, and making a sauce with the drippings can be varied to create dozens of different quick and easy dishes. 1 pound pork scaloppine cut from the leg or 4 thin boneless chops 1/4 cup all-purpose flour 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons extra virgin olive oil 1/4 cup dry sherry 1 cup… more »


Sofrito Clams or Mussels with Prosciutto
Posted on April 17th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
Getting to know Jean Anderson in the early eighties was one of the most important breaks in my life. The fabulously knowledgeable cookbook author and food and travel writer began to mentor me about 10 minutes after we first met, quickly hiring me as her assistant on foreign assignments to Brazil, Holland, Portugal. Once on the ground, Jean did just about all the work herself. She researched and wrote the articles, found and tested the recipes, styled the food, and… more »


Chicken Tarragon
Posted on April 9th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
This is one of the “four quick chicken recipes” that I included in Sara Moulton Cooks at Home…. It is a simplified version of a relatively sophisticated dish that used to comprise the whole of my brother Peter’s culinary repertoire. Whenever he confided that he was making Chicken Tarragon for dinner, we knew that things were starting to get serious with whichever young woman he was dating. 4 boneless, skinless chicken breast halves, about 6 ounces each 1/2 cup more »


Chicken Piccata
Posted on April 3rd, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
Although none of us wants to devote more than 45 minutes or so to getting dinner on the table during the workweek, we still want to eat well. In Sara Moulton Cooks at Home…, I included “ four quick chicken recipes” that all start with the same easy prep and become entirely different entrees once the sauce ingredients are added. This is one of them. 4 boneless, skinless chicken breast halves, about 6 ounces each 1/2 cup all-purpose flour more »


Moroccan Spiced Leg of Lamb with Preserved Lemon Relish
Posted on March 27th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes « Uncategorized  |  Submit Comment
Butterflied boneless leg of lamb is a great dish for a crowd. I have used a Moroccan-style dry rub here, but you could substitute any chicken or meat marinade, wet or dry. One of my old favorites is a Jacques Pepin recipe that we ran when I was in the test kitchen at Gourmet. He just threw some raw onion, garlic, soy sauce, homey, jalapeno, and fresh ginger into a food processor and then marinated the lamb in it overnight.… more »


Roasted Ratatouille Crêpes with Goat Cheese
Posted on March 20th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes « Uncategorized  |  Submit Comment
My mom made ratatouille from the New York Times Cookbook… all the time when we were kids, and I just loved it. This venerable vegetable stew from the south of France with its many flavors layered together has all the complexity of a meat stew without the meat. All the stars of Provençal cuisine play a role—tomatoes, eggplant, zucchini, garlic, onions, and bell peppers. Usually the vegetables in ratatouille are sautéed but I thought roasting them might intensify the flavor. more »


Grilled Polenta with Mushroom Ragout
Posted on March 14th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
It seems to me that mushrooms must mean to vegetarians what steak means to carnivores. They are both stick-to-your-ribs, center-of-the-plate comfort foods. These days our supermarkets always boast a huge selection of mushrooms, many of which were terribly exotic a generation ago. My advice for this hearty vegetarian entree is to mix together a few of the exotics and add some button mushrooms for filler. But don’t combine too many of the most pronounced in flavor—such as morel and shiitake—because… more »


Baked Whole Fish with Rosemary, Olive Oil, and Lemon
Posted on December 30th, 2012 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
Fish, like meat or poultry, has more flavor when it is cooked on the bone. But many people are daunted by the prospect of cooking a whole fish because they have no idea how to fillet it. In fact, if you wait to fillet your fish until after it’s cooked, it’s a snap – because at that point the flesh is almost ready to fall off the bone. This is one of those fun entrées that you can set up… more »


Miniature Goat Cheese Cakes
Posted on December 30th, 2012 by Sara Moulton  |  Filed under Featured Recipe « Hors d'Oeuvres « Recipes  |  Submit Comment
These are great make-ahead hors d’oeuvres because they reheat so beautifully. They require mini-muffin tins (also known as gem tins), and if you don’t already own some, you may want to buy them. They’re really a worthwhile investment. Suddenly everything you used to make big you will think about making mini. You can line the tins with any kind of chopped nuts, with bread crumbs, or even with your favorite cracker, crushed.  These mini goat cheese cakes are a delicious… more »


Chicken Liver Pâté with Port
Posted on December 10th, 2012 by Sara Moulton  |  Filed under Featured Recipe « First Courses « Hors d'Oeuvres « Recipes  |  Submit Comment
A couple of years after I graduated from cooking school I apprenticed at a one-star restaurant in Chartres, France. My apprenticeship lasted for only two months but it was pretty intense nonetheless. (Certainly it didn’t help that I was the only woman in the kitchen.) Still, I learned a ton, the most important thing being that the French do not waste anything. When I returned to my job as a restaurant chef in the States my food cost went down… more »


Smoked Salmon and Salmon Roe on Crispy Potato Pancakes with Horseradish Cream and Pickled Onions
Posted on December 2nd, 2012 by Sara Moulton  |  Filed under Featured Recipe « Hors d'Oeuvres « Recipes  |  2 Comments
I often make these appetizer latkes from Sara Moulton Cooks at Home… for special occasions when it’s just the four of us at home, because you can dress them up or down. Sam leaves the salmon and caviar alone in favor of the unadorned potato pancakes. Ruth also favors the pancakes but adds a shmeer of sour cream to hers. Bill and I load them up with the works. Assuming you also want the works, you’ll appreciate the way that the more »