Featured Recipe
Fried Green Tomato Sandwich with Goat Cheese
Makes 4 servings Hands-on time: about 30 minutes Total preparation time: 30 minutes 3 large green tomatoes (10 to 12 ounces each) Kosher salt Quick Herb Sauce (recipe follows) 1/2 large sweet onion 8 ounces soft goat cheese Freshly milled black pepper 1/3 cup yellow cornmeal 2 tablespoons extra virgin…
Tom's Apple Macaroon
Tom Mackie, a family friend, sent me this recipe during the summer and I saved it to share just as local apple season is reaching it’s peak. Here is the note he sent with it: “I’m sure you have a recipe for something like this already, but for your amusement…
Kielbasa and Celery Root Salad
When I came up with the idea for this salad I was focusing on the celery root part of it. Celery root, also known as celery knob or celeriac, is the thickened aromatic root of a variety of celery plant with a dense crunchy texture. In France, it is often…
Egg Foo Yung
When I was growing up, egg foo yung was a very popular item on Chinese take-out menus and in most Chinese Restaurants. In recent years, however, it seemed to disappear. Reading a recipe for egg foo yung in an old cookbook not long ago, I was struck by its adaptability.…
Brie, Bacon, and Spaghetti Frittata
Here’s how to turn your leftover pasta into a new meal in the form of an Italian omelet. You can bulk it up with just about anything kicking around in the fridge—including leftover vegetables, meat, and poultry. If you have one of those great old cast-iron skillets, use it for…
Provençal Tomatoes
Nothing beats fresh tomatoes in season. Usually I just slice them, salt them, drain them, and eat them straight up with avocado and basil and a drizzle of olive oil. (My sister-in-law Janis introduced me to this perfect lunch one summer vacation.) But even perfection gets boring after a while,…
Baked Orzo and Cheese
I can’t tell you how hard I tried when the kids were little to come up with a homemade macaroni and cheese that they would choose to eat over that stuff in the box. They just weren’t interested. But now that they are older and have traveled a little bit,…
Shrimp Niçoise Salad
Niçoise salad, fairly well known in America these days, is a specialty from the city of Nice in the south of France. It consists of tuna, tomatoes, blanched string beans, boiled potatoes, hard cooked eggs, and a vinaigrette dressing. I have adapted it by pureeing the tuna in the sauce…
Fresh and Smoked Salmon Salad
I think smoked salmon is a wonderful secret ingredient, it adds not only a unique salmon taste but also an appealing smokiness, and a little goes a long way. This is my favorite way to cook fresh salmon on a weeknight, drizzled with lemon juice and olive oil and baked…
Andrea’s Berry Crumble
This delicious dessert was contributed by Andrea Hagan who helped with the testing of Sara Moulton Cooks at Home. A native Seattleite, Andrea was 11 years old when she toured England as a member of the Northwest Girls Choir. Choir members bunked with local citizens in the towns they visited…
Penne with Slow Roasted Cherry Tomatoes and Goat Cheese
Any excuse to eat ripe tomatoes in season is a good one, but the best reason to check out this delicious vegetarian recipe is that it gives you the chance to sample and support some of the wonderful artisanal cheeses—including homemade fresh goat cheese—now being produced all over the U.S.…
Couscous Tabbouleh
Here’s a wonderfully refreshing summer salad that can take the place of potato salad or pasta salad at a backyard barbecue. The classic tabbouleh, a Middle Eastern salad is made with bulgur (cracked wheat) not couscous. But I prefer this version, which is based on a recipe developed many years…
Basil Chicken Salad with Bacon, Lettuce, and Tomato
Time and again viewers of my show e-mail me wondering, “How do I cook white meat chicken so that it doesn’t get tough?” The answer appears to be simple. Don’t overcook it. In fact, that is easier said than done these days. The threat of salmonella requires that you cook…
Endive and Roquefort Spirals with Creamy Walnut Vinaigrette
This recipe transforms the elements of a classic Waldorf salad into a really elegant-looking appetizer. The Roquefort-stuffed Belgian endive spirals and walnut-oil flavored dressing are not hard to make, but the resulting arranged salad sure will impress guests. Serves 4 For the salad: 3/4 cup Roquefort cheese 3 ounces cream…
Chopped Salad with Feta, Chickpeas, and Pita Croutons
I love almost any kind of salad—and the more ingredients, the better. “Chopped Salad,” a catchall for any salad boasting a rich variety of chopped vegetables, is my favorite. This recipe was inspired by a low-fat dish I first encountered several years ago in Gourmet. Created by Chef Ed Brown of…
Arugula Salad with Aged Gouda, Savory Praline, and Mustard Dressing
This is a guests are coming for dinner salad, fancier and more labor intensive than most, but the extra effort really pays off. My husband, the salad hater, scarfed it down so enthusiastically that I added extra arugula to the recipe to stretch it. All the parts can be made…
Stuffed Strawberries
I’m a big fan of the wonderful Italian pastry called cannoli – especially the filling of fresh ricotta, candied zest and chocolate. My dessert swaps the cannoli’s crunchy cylinder of deep-fried dough for a large succulent strawberry. I’ve also replaced the ricotta in the filling with low-fat cream cheese, because…
Slow-roasted Spiced Baby Back Ribs
One of my all-time favorite field trips for “Cooking Live” was to Memphis to cover the huge annual barbecue cook-off there. It is an astonishing event that attracts more than 200 teams from all around the country, from funky little crews of like-minded friends to heavily financed corporate outfits. Everyone…
Chocolate Bits Pudding
On a shelf in the kitchen at my parents’ old farmhouse in Northern Massachusetts are metal file boxes filled with recipes written by my grandmother Ruth Moulton. I plucked this gem from one of those boxes. Using regular old chocolate chips, Ruth somehow concocted a very dense essence of chocolate…
Mexican Chicken Salad
This is my favorite kind of salad because it has so many ingredients—and each with a different texture, from the creamy avocado to the crispy homemade tortilla chips. I have cheated here by using leftover or rotisserie chicken. It would work just as well with leftover pork, shrimp, or beef.…
Spring Spaetzle
Soon after I started making spaetzle as a side dish at home on a regular basis, it occurred to me that you could dress up and sauce this German pasta much as you would any other fresh pasta—an inspiration that automatically promoted spaetzle from a side dish to an entrée.…
Three Citrus Flan
This delicious make-ahead dessert is perfect for entertaining. I learned the recipe from my pal Sandy Gluck when I was her sous chef at the Café New Amsterdam in New York’s West Village in the early eighties. We’d met in 1977, both of us fresh out of cooking school, both…
Vegetarian Chili Pie with Monterey Jack Cheese and Corn Bread Crust
Vegetable chili, like any stewed dish, is even better the day after you make it, when all the flavorings have had a chance to sink in. Of course, it’s also fine if you eat it the same day you make it. But whenever you make it, make a double batch…
Eggplant Rollatini with Four Cheeses
This recipe improves on the traditional eggplant rollatini by calling for roasted, not fried, eggplant. Consequently, it is easier to prepare (no baby-sitting the slices in the pan) and easier on your waistline (roasting requires far less oil than frying). You’re welcome to stuff the eggplant with cheeses other than…