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 »
Rick’s Barbecue Sauce
My cousin-in-law, Rick Bzdafka, frequently cooks for the large crowd spending holidays at our family’s farm. A very talented cook and the soul of affability, Mr. Rick always whips up two separate batches of his barbecue sauce, mild and very spicy. (Note the variations.) Whatever your preference, you’ll find that this versatile sauce is equally delicious on grilled chicken, ribs (See Slow-Roasted Spiced Baby Back Ribs, Sara Moulton Cooks at Home…
, page 96), as well as your favorite barbecued more »
Berry Rice Pudding
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 »
To celebrate Mother’s Day, this is a recipe that I remember my mother and my aunt making frequently—it is a good choice for anyone who doesn’t feel he or she has the time to make homemade dough. I’ve adapted it from my aunt Jean’s recipe where she uses “homemade-style” white bread as a stand-in for pastry. Aunt Jean makes a batch of these rolls, lathers them up with a ton of melted butter and then parks them in the freezer… more »
Tequila Lime Shrimp with Mango Salsa and Cumin Chili Chips
This sunny summer dish is perfect all year round. Don’t limit its appearance, it is so flavorful that you could serve it in the dead of winter and be happy. 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.… more »
Indonesian-Style Chicken with Spicy Peanut Sauce
Chicken thighs should be more popular. The meat is much more flavorful than the white meat and almost always cooks up moist, which is not something you can say of chicken breast meat. Yes, the thigh is slightly more caloric than the breast, but I prefer it anyway.
This is a great weeknight recipe for the whole family—although you might want to decrease the amount of hot pepper flakes in the dipping sauce for the kids.
For the… more »
Rosemary-Scallion-Crusted Rack of Lamb
Rack of lamb is my favorite cut of lamb. It’s always delicious – the bones add so much flavor – and the basic preparation requires little more than popping it in the oven and keeping an eye on it until it’s done. It’s really almost impossible to mess up. But it is an expensive cut, so chances are you’ll be saving it for special occasions such as Easter Dinner. For an easy Passover entree, check out my Moroccan Spiced Leg… more »
Roasted Asparagus Bruschetta
With asparagus in high season, this is a delicious way to start a special meal. My favorite way to cook asparagus is to roast it at high heat which caramelizes and concentrates its flavor. After it’s been roasted, asparagus dresses up very easily. In this recipe from Sara Moulton Cooks at Home…
, I have put it on grilled bread, tossed it with a little balsamic vinegar and white truffle oil, and finished it with some shaved Parmigiano-Reggiano. Simple as 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.