Recipes | Sara Moulton | Chef, Cookbook Author, Television Personality

Recipes

Asian Green Beans and Pork
Posted on August 26th, 2015 by Sara Moulton  |  Filed under Entrees « Featured Home « Featured Recipe « Recipes  |  Submit Comment
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 »


Barbecued Kielbasa
Posted on August 19th, 2015 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
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 »


Asparagus and Goat Cheese Souffléed Omelet
Posted on August 12th, 2015 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
This is a cross between an omelet and a soufflé and doesn’t take too much work as long as you have electric beaters. Make sure you beat your egg whites just to soft peaks; otherwise they won’t fold properly into the egg yolk base. Any leftover cheese or vegetable such as broccoli, spinach or the like would make a fine filling for this souffléed omelet so consider this a clean-out-the-fridge dish. Makes 2 servings Hands-on time: 15 minutes Total preparation… more »


Scampi Heros
Posted on August 6th, 2015 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
Nobody ever really gets enough shrimp. Which is why the idea of a scampi hero seemed luxurious to me. (In Italy, scampi is the name for the tail portion of any of several kinds of small lobsterlike creatures. In America scampi is the name for a dish of large shrimp cooked in butter or oil with garlic.) It’ll cut your prep time way down if your local supermarket sells raw shrimp already shelled and deveined—but make sure they smell very… more »


Greek Salad Sandwiches with Feta Dressing
Posted on July 29th, 2015 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
This is a slight twist on a Greek salad. I just put all the elements into a pita pocket and used the feta to make a dressing. If you like Greek salads, you will love this more-substantial sandwich. Makes 4 Servings Hands-on time: 20 minutes Total preparation time: 20 minutes 4 ounces good-quality feta cheese, crumbled (about 2/3 cup) 1/4 cup extra virgin olive oil 2 tablespoons mayonnaise 1 teaspoon fresh lemon juice 1 1/2 teaspoons fresh oregano leaves or… more »


Nectarine and Plum Upside-down Cake
Posted on July 22nd, 2015 by Sara Moulton  |  Filed under Desserts « Featured Recipe « Recipes  |  4 Comments
This is a variation of the 10-minute Basic Yellow Cake that you’ll also find in the Easy Desserts chapter of Sara’s Secrets for Weeknight Meals…. It takes a little longer because you have to slice and arrange the fruit, but it is really worth it. You could use all nectarines, all plums, or throw peaches into the mix. When fresh stone fruit are in season there’s no better time to try this easy summer dessert. Makes 9 servings Hands-on more »


Antipasto Salad with Parmigiano-Reggiano Dressing
Posted on July 22nd, 2015 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
This is the perfect lazy-day summer salad, since you don’t have to use the oven. You could buy the blanched broccoli or cauliflower and prepared pasta salad at the salad bar and never even turn on the stovetop. But this salad would be equally good on any night, summer or winter, when you are pressed for time. Feel free to substitute other meats or cheeses for the ones suggested below. Makes 6 to 8 Servings Hands-on-time: 25 minutes Total preparation… more »


Berry Rice Pudding
Posted on July 22nd, 2015 by Sara Moulton  |  Filed under Desserts « Featured Recipe « Recipes « Uncategorized  |  Submit Comment
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 »


Chilled Two-Melon Soup with Balsamic Marinated Strawberries & Sour Cream
Posted on July 20th, 2015 by Sara Moulton  |  Filed under Featured Home « Featured Recipe « First Courses « Recipes  |  Submit Comment
This totally refreshing summertime soup is a breeze to make; all you need is a blender. The key is to find really ripe melons and be sure that the soup is served very cold. It looks great, too, because the two purees don’t mix, when you pour them into the bowl—they hang out together side by side in a happy little yin-yang pattern. The strawberry mixture and sour cream are like the cherry on top. 1 small very ripe cantaloupe,… more »


Grilled Lamb and Onion Kabobs with Olive Aioli
Posted on July 15th, 2015 by Sara Moulton  |  Filed under Entrees « Recipes  |  Submit Comment
Lemon, olive oil, rosemary, and garlic – this is my favorite marinade for lamb, whether I am cooking a roast or skewering kabobs. They work well together because both the marinade and the lamb are products of the Mediterranean. The sauce, made of garlic and olive-flavored mayonnaise, is also Mediterranean – and a great shortcut, given that mayo is premade. I love grilled onions with the lamb, but you can add other vegetables to the skewers. Makes 4 servings Hands-on… more »


Grilled Eggplant Wraps with Lemon Aioli, Feta, and Mint
Posted on July 14th, 2015 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
Many of my favorite flavors from Greece are contained in this one fragrant little wrap. You can make them all summer long using an outdoor grill, but you can also cook them indoors year round using a grill pan or a broiler. Stick a skewer sideways through the onions to keep them together when you cook them. If feta cheese is too salty for you, substitute ricotta salata, this aged ricotta cheese is similar in flavor to feta but not… more »


Grilled Potato and Corn Salad with Chipotle Mayonnaise
Posted on July 6th, 2015 by Sara Moulton  |  Filed under Entrees « Featured Home « Featured Recipe « Recipes « Side Dishes  |  Submit Comment
The corn in this salad should be grilled, but what’s the best way to do it? In the husk? With some of the husk removed? Stripped naked? My wholehearted vote is for the “naked” or fully husked, method, which creates an unbeatable toasted popcorn flavor. The secret ingredients here are the chipotles and adobo. Chipotles are smoked jalapenos and adobo is a tomato-based sauce. A little bit of these guys will perk up any dish. This salad tastes best when… more »


A Summer Salad from Paris
Posted on June 26th, 2015 by Sara Moulton  |  Filed under Featured Recipe « First Courses « Recipes « Side Dishes  |  Submit Comment
Several years ago Cory Van Horn sent me this photo along with an e-mail saying “I made your ‘Summer Salad from Paris’. . . . This recipe is delicious! I loved how all the flavors scream summer.” You can find more of his work at www.culinarycory.com. Janis Adler is my sister-in-law.  When I went to France to do an apprenticeship in the late Seventies, Jan made the trip with me and we had a lot of fun banging around for… more »


Sautéed Pork Loin with Mustard and Grapes
Posted on June 25th, 2015 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes « Uncategorized  |  Submit Comment
When I was in High School my Mom and I threw all kinds of dinner parties. (Actually she threw the parties and I helped cook.) Our favorite dish was Veal Scaloppine. I liked it no matter how it was cooked or sauced. It seemed so elegant to us, and there were so manygood recipes for it in our favorite cookbook, Craig Claiborne’s The New York Times Cookbook…. In retrospect, I realize that my fondness for veal scaloppini is based more »


Creamed Finnan Haddie with Johnnycakes
Posted on June 20th, 2015 by Sara Moulton  |  Filed under Breakfast « Entrees « Featured Recipe « Recipes  |  Submit Comment
The smoked haddock known as finnan haddie is a Scottish thing and therefore a New England thing. My Dad (pictured here with me on Labor Day 2001) grew up loving it for breakfast—almost always prepared in the creamed version detailed here—as a kid in Milton, Massachusetts. I added the johnnycakes to the recipe. Corncakes made from stone-ground flint corn, johnnycakes are another New England family tradition. There is a raging controversy about whether johnnycakes should be thick and fluffy or… more »