Grilled Salmon, Arugula & Grilled Corn Salad, Sweet Pea & Avocado Crostini
Makes 4 servings
Serve with a Chardonnay
Four 6-ounce boneless, skinless filets of salmon seasoned with extra virgin olive oil to coat and a liberal sprinkling of salt and pepper
Sweet Pea Hummus (recipe below)
Crostini (recipe below)…
2 ears of fresh corn shucked, grilled and cut off the cob
4 large handfuls of baby arugula, rinsed and spun dry in a salad spinner
½ cup chopped cucumber
2 tablespoons Moscato vinegar or the juice of a more »
Duck Breast Salad with Pear Walnut Dressing and Blue Cheese
For the duck:…
2 whole duck breasts with the skin (4 halves, about 2 lbs. total)
1 very ripe pear, peeled, cored and sliced ½-inch thick
1/2 cup distilled white vinegar
1 tablespoon honey
1/2 teaspoon Kosher salt
1/8 teaspoon ground black pepper
1/4 cup walnut oil
6 cups arugula
3/4 cup finely chopped dried pears
1/3 cup chopped toasted walnuts, optional
1/2 cup crumbled blue cheese, optional
Dry duck breasts thoroughly with paper towels. Using a more »
In Episode 508: Family Choice I make kid-friendly dishes everyone will like.
I have two kids of my own, so I’ve always found ways to please finicky palates with food adults love too. Take my easy weeknight Mini Meatloaves baked in a muffin tin that kids will love to make themselves. In Episode 508: Family Choice, I have two kids helping me in the kitchen to prove it. Or Odd Lots Mac and Cheese, homemade with leftovers from the fridge. I top that off with a cool and refreshing Creamsicle drink for… more »
Holiday Recipe Collection
Each year as the Holidays approach, I get requests for many of the traditional recipes that everyone wants to make for entertaining. Here are a few of my favorites. Links to the recipes for the Collection appear below.
Crispy Zucchini Sticks with Olive Dip (recipe)
Oven-baked Rosemary Potato Chips (recipe)
Mini-Pumpkin Soup with Toasted Pumpkin Seeds, Shaved Parmesan, and Fried Sage (recipe)
Smoked Salmon and Salmon Roe on Crispy Potato Pancakes with Horseradish Cream and Pickled Onions (recipe)
Chicken… more »
Quick Sticky Buns
One of the recipes I made at Lake Austin Spa Resort this week was my Quick Sticky Buns and it was so popular that I thought I would share it here. AKA Biscuit Sticky Buns, it is based on my very quick and easy Cream Biscuits recipe. These are perfect for a Holiday Brunch, as well as a special treat any time of the day.
Makes 18 Small Buns
For the glaze
1/4 cup packed light brown sugar
1/4… more »
Roasted Red Pepper and Prosciutto Lasagna
Wonton skins, which can be found in the frozen food section of your supermarket, cook up beautifully, just like fresh Italian pasta, and I see no reason not to stock them in your freezer at home and thaw them out whenever you want to make “homemade” ravioli or lasagna. Your family will think you are a culinary genius.
Makes 4 servings
Hands-on time: 20 minutes
Total preparation time: 55 minutes
1 teaspoon extra virgin olive oil
Kosher salt and freshly… more »
Simple Boiled Rice
Makes 4 to 6 servings
Hands-on time: 3 minutes
Total preparation time: 22 minutes
1 cup long grain white rice
2 tablespoons unsalted butter or to taste
Freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Gradually pour in the rice and return to a boil. Boil rapidly until the rice is tender, about 17 minutes.
Drain the rice well and return it to the pot. Cook over low heat,… more »
This week on the show, we feature Meatless Mondays with Amanda Cohen.
There are so many exciting vegetable choices at the supermarket these days why not designate one day a week as a no meat meal. In Episode 507: Meatless Mondays, Amanda Cohen, chef of the much talked about NY restaurant ‘Dirt Candy’ introduces me to a fantastic new tool, called a spiralizer which Amanda uses to cut up zucchini for her Zucchini Pasta with Garlicky Yogurt Sauce. Then she prepares her spiked Kentucky Lemonade which is actually made in the oven!… more »
Smoked Salmon and Salmon Roe on Crispy Potato Pancakes
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 more »
You can make creamed corn without cream and still get just what you want from the dish: the texture of cream and the flavor of corn. In fact, creamed corn without cream is a distinct improvement on creamed corn with cream. Relying on the corn’s own starch for thickening guarantees that the dish will be plenty creamy. And without cream to mask the flavor, the dish tastes much more like the essence of corn. (And that’s not even to mention… more »
This dish tastes best when the tomato season is at its height. As with almost any recipe featuring tomatoes, I pre-salt them to remove their excess liquid and concentrate their flavor. You can top them off with any kind of cracker—even plain old bread crumbs would be fine—but I like using Ritz crackers because their buttery taste reminds me of my grandmother Ruth Moulton. This is the kind of dish she would have served.
Makes 6 to 8 servings
Hands-on… more »
Falafel are a favorite of connoisseurs of street food from Jerusalem to New York City. Made with ground dried chickpeas or fava beans, they’re hot, peppery, meaty, inexpensive, and satisfying – a handy little meal in a pita pocket. Given that we’re starting with canned beans instead of dried beans and that we sauté the falafel rather than deep-fry it, this version is both quicker to make and less caloric than the standard recipe…but no less lovable.
Makes 4 servings… more »
Grilled Shiitake, Sweet Potato, and Eggplant Kebobs
Shiitake mushrooms, sweet potatoes, and eggplant are all very “meaty” vegetables. Similarly there’s a creaminess to Sesame Miso Sauce, although it contains no cream. Put them together and you’ve got a very filling dish. Tasty too, of course. Grilling these vegetables as kabobs brings out their natural sugars. (You can broil them if you don’t have a grill or grill pan.)
Makes 4 servings
Hands-on time: 10 minutes
Total preparation time: 50 minutes including marinating time
1/2 cup soy sauce… more »
Asian Green Beans and Pork
I have always loved the original version of this Chinese dish when I was served it. The only trouble is that the green beans are usually wok-fried in lots of oil. I wanted to lighten it up a bit so I figured out a way to crisp the beans without the fat–by broiling them.
Makes 4 servings
Hands-on time: 25 minutes
Total preparation time: 25 minutes
1 pound lean ground pork, beef, or turkey
6 tablespoons soy sauce
1/4 cup… more »
In my research for Sara’s Secrets for Weeknight Meals…
I found a recipe for my grandmother Ruth’s “Barbecued Frankforts” on a three- by five-inch index card in an old metal box, handwritten in her own beautiful curly script. Granny was a superb ye olde New England cook, so I gave it a try. In the end I substituted kielbasa for hotdogs and used my own barbecue sauce recipe (although you’re welcome to use your favorite supermarket brand). But what I 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.