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 of… more »
White Bean, Artichoke, and Tomato Gratin
Any recipe devoted to artichoke hearts involves the terribly boring and even slightly dangerous job of bending back and pulling off those prickly leaves. After wrestling with some artichokes during the first test of this recipe, Andrea Hagan, the backup recipe tester on this book, said, “Why don’t we just steam the whole vegetable and then use the part we want from then on?” Brilliant. It’s so much easier—and less injurious—to pull off the leaves after they have been cooked.… more »
Onion Soup Omelets
One week on “Cooking Live” we devoted all our shows to the culinary challenges faced by newlyweds. We chose a representative couple and planned on setting them up with all the right equipment and a few basic recipes and launching them into their brave new life together. As usual, however, the learning went both ways. Britta Larsen, the bride-to-be, turned me on to a great recipe from her mother.
The concept was a winner. Instead of pouring all the delicious… more »
Three Mushroom Tart
When I developed the original version of this recipe for a Gourmet column on mushrooms in the mid-eighties, porcini and enoki mushrooms were considered very exotic; the white button mushroom was still king. These days you see all sorts of once exotic mushrooms in the supermarket—portobello, shiitake, chanterelle, etc.—and they don’t cost nearly as much as they used to.
I am wild about mushrooms of all kinds and encourage you to substitute your favorites for the ones I’ve built into… more »
Sautéed Shoulder Lamb Chops with Skordalia Sauce
Shoulder lamb chops are a wonderful bargain. They’re a lot cheaper than rib or loin chops, and they cook up at least two different ways: You can grill or sauté them quickly to rare or medium (they get tough if you cook them any longer) or braise them slowly in liquid until tender. They’re great marinated, as in this recipe, but they’re also delicious simply seasoned with salt and pepper and tossed onto the grill.
Skordalia is a garlicky Greek… more »
Esther’s Chicken Fricassee
Esther Adler, my mother-in-law, gave birth to three sons in less than three years (yikes!) and a daughter three years later. All four kids had hearty appetites, and all four turned out to be fairly strapping individuals. I’ll confess that I’ve often wondered how in the world she managed to feed them. This recipe is one answer.
Esther’s wonderful chicken fricassee was a relatively rare treat. She served it only about once a month, because that’s how long it took… more »
White Chicken Chili
There is one good reason—other than chicken and chilies—why I love the white chicken chili on the menu at the burrito palace in our neighborhood: sour cream. This quick-to-make home version is delicious unadorned. Add the accompaniments and some homemade or store-bought cornbread and it is over the top.
Makes 6 servings
Hands-on time: 15 minutes
Total Preparation time: 40 minutes
4 tablespoons (1/2 stick) unsalted butter
1 medium onion, chopped (about 1 cup)
3 garlic cloves, minced (about 1… more »
Italian-style Onion Soup with a Poached Egg and Parmigiano-Reggiano
One of our favorite neighborhood restaurants used to be Beppe, where Chef Cesare Casella had created a menu bursting with the big sunny flavors of his native Tuscany. He made a mean lemony fried chicken, succulent spareribs in tomato sauce, and French fries fried with fresh herbs. But I was particularly partial to his onion soup with a poached egg on top. My version is much simpler, but very satisfying nonetheless. If you can’t find pancetta (unsmoked Italian bacon) in… more »
Black-Eyed Pea Cakes with Salsa Mayonnaise
Once upon a time Gourmet…
magazine ran a recipe for an appetizer of black-eyed pea cakes with jerk pork. I loved it as it was, but it occurred to me that we could conjure up a great vegetarian entrée by losing the pork, making the cakes bigger, and then topping the cakes with a tasty sauce. The use of canned black-eyed peas (they mash up better than the dried and cooked kind) and prepared mayonnaise makes the preparation of this more »
Roasted Butternut Squash Lasagne
This is a delicious alternative to the classic meat-and-tomato-sauce lasagne. The squash comes on surprisingly big; roasting it caramelizes it and concentrates its flavor. I made a relatively light “cream sauce”—half milk/half chicken broth—because the two cheeses contribute a ton of richness.
The big news here is that you don’t need to precook the lasagne noodles. Cooking lasagne on the show one night, I was demonstrating a relatively new product called “no-boil” noodles, which are somehow processed so that you… more »
Turkey Club Salad
This salad is composed of all the elements found in the classic turkey club sandwich, except that the bread has been turned into croutons and the mayonnaise into herb sauce. The bacon is cooked my favorite way—on a rack in the oven. The bacon turns out less greasy, and you end up making less of a mess than if you’d cooked it in a skillet on top of the stove.
Makes 6 Servings
Hands-on time: 25 minutes
Total preparation… more »
Crispy Pumpkin Ravioli
Stuff a wonton wrapper with something delicious and you’re looking at nearly instant “homemade” ravioli. This recipe calls for a filling of super-quick canned pumpkin, but you could use fresh mini-pumpkin, butternut squash, or acorn squash purée. Just cut the pumpkin or squash in half, scoop out the seeds, and bake it until it is tender. Scoop out and season the flesh, then use in place of the canned pumpkin to stuff the wontons.
Makes 4 servings
Hands-on time: 25… more »
Short Ribs Ravioli with Tomato Sauce and Ricotta Salata
Chef Mario Batali really has a genius for big flavor. His television appearances give you a pretty good idea of that genius, but go to his restaurant Babbo in New York and he will knock your socks off? I love just about everything on the menu, but one of the standouts is Beef Cheeks Ravioli. Weird, right? You’ve probably never thought about the beef’s cheeks and don’t particularly like thinking about them now. Well a beef cheek turns out to… more »
Cheese Sandwich Soufflé
This is a recipe from my grandmother Ruth that I love for its simplicity. It is nothing more than a ham and cheese sandwich over which you pour some beaten eggs and milk, let it soak, and then bake. (I confess that I dressed it up a bit by adding the ham, and that my son Sam insists I should have added even more.) Any flavorful sliced melting cheese and any flavorful pork product—cooked bacon, pancetta, prosciutto, or good old-fashioned… more »
Bistro Duck Breasts
Duck breasts are one of my favorite things to make for a quick and elegant dinner. Originally created for Episode 308, Season 3, of Sara’s Weeknight Meals,
this “cook once, eat twice” recipe gives you a head start on the next night’s entree, Peking Duck Wraps.
Recommended side dishes: coucous and butter braised baby carrots
Makes 4 servings
6 Peking duck breast halves
1 shallot, minced (about ¼ cup)
1 cup chicken broth
¼ cup dry red wine 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.