Grilled Potato and Corn Salad with Chipotle Mayonnaise
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 »
Sautéed Pork Loin with Mustard and Grapes
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
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 »
Grilled Radicchio Salad
I’m not a big fan of radicchio – it’s very bitter. Grill it, though, and you’re talking about a different animal entirely, something mellow and almost sweet. Topped with a little balsamic vinegar, grilled radicchio makes a wonderful warm salad.
1/4 c. pine nuts, optional
2 heads radicchio, rinsed and dried
4 tbsp. extra-virgin olive oil, divided
Freshly ground black pepper
2 tbsp. balsamic vinegar, preferably aged
If using pine nuts, preheat the oven more »
Creole Spice Mix
Makes about 1/2 cup
4 teaspoons hot paprika
1 tablespoon kosher salt
1 tablespoon garlic powder
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
Mix all ingredients in a small bowl. Store in an airtight container.… more »
Easy Fresh Cranberry Sauce
1/2 cup water
1/2 cup fresh orange, tangerine, or clementine juice
3/4 to 1 cup sugar or to taste
12-ounce bag fresh or frozen cranberries (3 cups)
1 teaspoon freshly grated orange rind
Bring water, orange juice, and sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer, stirring occasionally, until berries just pop, 12 to 15 minutes. Stir in orange rind, then cool to room temperature and chill. Makes about 2 1/2 cups… more »
Holiday Recipe Collection
At this time each year 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 Liver… more »
Butterscotch Pudding Cake
When I was a kid and we visited Cambridge, my parents used to take me to an old-fashioned ice cream parlor in Harvard Square. They served a butterscotch sundae made of coffee ice cream, hot butterscotch sauce, and whipped cream. Boy it was good! This pudding cake reminds me of those sundaes.
When it’s baked, it separates into a layer of cake and a layer of hot, rich butterscotch pudding sauce. It’s a snap to make, and you can finish… more »
Blueberry Pot Stickers
Summertime is blueberry time, and with local berries abundant in markets right now, it is the perfect time for blueberry desserts. To learn more about this special North American berry, go to USDA Blueberry Blog. Here is an easy blueberry dessert that will surprise and delight family and guests.
I have always been a huge fan of the Chinese dumplings known as pot stickers. They’re wonton wrappers filled with pork or shrimp, crisped up in a pan, steamed, re-crisped, then… more »
Blueberry Yogurt Pie
July is Blueberry Month and with local berries arriving in markets right now, it is the perfect time to enjoy some. Go to USDA Blueberry Blog to learn more about this special North American berry. When we came up with the idea for this Blueberry Pie recipe, I was worried because yogurt is so watery and so tart. I just didn’t see how we were going to get the right texture or flavor. Then my recipe tester suggested using Greek… more »
Aunt Alice’s Blueberry Muffins
One bite of these muffins and I’m transported back in time to my childhood visits with Aunt Alice and Uncle Pat and my cousins at their summer place in Kittery Point, Maine. On those evenings when Alice herself wasn’t cooking up something wonderful, the whole rowdy bunch of us would trek down the road to the Chauncey Creek Lobster Pier.
A dock with picnic tables, Chauncey Creek features almost none of the amenities that might qualify it as a restaurant.… more »
Flammekueche or Tarte Flambée
For the article about my trip to France, I was asked, “How will you implement what you saw/ate in your work in the U.S.?” My answer, “
I want to . . . reproduce a very tasty Alsatian dish we were served on the boat, flammekueche or tarte flambée, sort of like a quiche lorraine pizza.” (That is, in addition to playing with the chestnut liqueur I brought home.) You’ll find more about this classic Alsatian dish and the recipe… more »
Nectarine and Plum Upside-down Cake
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 »
Scrambled Egg and Smoked Salmon Crêpes
Yields 4 servings
8 Basic Crêpes (see recipe below)
2 tablespoons (1 ounce) unsalted butter
8 large eggs
2 tablespoons whole milk
1 teaspoon freshly grated lemon zest
Kosher salt and freshly ground black pepper
4 ounces Gruyere cheese
8 ounces thinly sliced smoked salmon
Prepare the crêpes.
Preheat the oven to 350ºF. Lightly oil a rimmed baking sheet.
Melt the butter in a large skillet over medium heat. Lightly beat the eggs with the milk, lemon zest, 1/4 teaspoon… more »
Mini Goat Cheese Souffles in Phyllo Cups with Micro Green and Radish Salad and Spicy Pecan Praline
Makes 24 hors d’oeuvres
For the phyllo cups:
3 (17- by 12-inch) phyllo sheets
4 tablespoons unsalted butter, melted
For the soufflé filling:
2 tablespoons unsalted butter
2 tablespoons all purpose flour
3/4 cup whole milk
2 teaspoons Dijon mustard
2 large eggs, separated
1 ounce finely grated Parmigiano-Reggiano
5 ounces soft mild (local) goat cheese, crumbled
For the praline:
2/3 cup pecans, coarsely chopped
1 teaspoon kosher salt
1/4 teaspoon cayenne
1/4 cup plus 2 tablespoons sugar
For the… 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.