Posted on February 3rd, 2012 by Sara Moulton | Filed under Entrees « Featured Home « Featured Recipe « First Courses « Recipes | Submit Comment
I was born and bred in New York, but my roots are in New England, so you might say that chowder is in my blood. While this recipe is for New England fans, both my red and white chowder recipes are so easy you might want to serve a pot of each on Sunday and let your family and guests choose or sample both. My family has always made New England-style chowder by starting with whole cod or haddock on… 
With the Super Bowl coming up on February 5th, I have been getting requests for half time menus. Well it seems to me that this is going to be a Battle of the Chowders, and what better half time menu than steaming mugs of chowder with a selection of appetizers. My variation of a Manhattan chowder follows. Keep an eye on this site for my New England style Oven-baked Chowder in time for the game. For the appetizers, go to… 
This hot and hearty chowder is a great dish for a winter weeknight. Made with milk, not cream, it’s healthier and lighter than a classic chowder but seems plenty substantial as you are enjoying it. (The downside is that it is a bit more likely to look a little curdled when the lemon juice is added than it would have if made with cream.) The crackers provide the chowder with a tangy counter-point. I had never made crackers before, but they… 
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… 
One evening I was making individual free-form meat loaves on Cooking Live when a viewer called in and said she used a similar recipe but always mixed up a double batch and then froze half in muffin tins. On evenings when there was nothing else in the fridge, she‘d just pop some of those muffin meat loaves into the oven and—voilà—there was dinner. Admittedly, meat loaf is not the most complicated dish on this earth, but it is more work… 
Being the ignorant Northerner that I am, I always thought that green tomatoes were transformed at the beginning of the season into fried green tomatoes because nobody could wait for those first tomatoes to ripen. I have been enlightened by my Southern friends and now understand that these tomatoes are actually harvested at the end of the season out of fear of the upcoming frost. I am happy to eat them at either end of the season, particularly gilded with… 
Some time ago Good Morning America ran a low-fat, low-calorie Healthy Eating contest that asked viewers to submit original recipes for Best Entrée and Best Dessert. We received hundreds and hundreds of entries, narrowed them down, then flew the winner in each category to New York to make their dish on the show.
Dana Richardson from Durham, North Carolina, submitted a recipe for Sweet Potato Burritos, and although it did not win, I personally liked it a lot, enough to… 
This is one of the four quick meat sautés that I included in Sara Moulton Cooks at Home. You start by pounding the meat nice and thin which allows it to cook quickly. Then you coat it in seasoned flour which keeps it from drying out when it is cooked, sauté it on both sides and set it aside while you make the sauce. Quickly reheat the meat in the sauce and serve.
1 pound pork scaloppini cut from the… 
This is a simplified version of a Chinese dish. An uncomplicated and delicious combo of ground pork and noodles, it is called Ants in a Tree because that is supposedly what it looks like. The first time I ate it was when Kempy Minifie the senior food editor at Gourmet, tested Nina Simond’s version of it for the magazine. Nina has written many great Asian cookbooks, I recommend them all. I love this recipe, but it used to be… 
I love duck, cook it frequently, and have included it in all my books. Recently Ariane Daguin, founder of D’Artagnan, invited me to cook with her in an Episode of her video series, Back of the House. Please take a look. Ariane really knows duck; she was raised in Auch, Gascony where her father was chef-owner of the Hotel de France. She came to the U.S. for college but recognized a market for some of the amazing foods she was… 
Although none of us wants to devote more than 45 minutes to getting dinner on the table during the workweek, we still want to eat well. Now that children are back to school, time is even more critical. In Sara Moulton Cooks at Home, I included four quick family-friendly chicken recipes that you can have on the table in a hurry. In each, thin pieces of chicken breast are seasoned and floured, fried quickly, and set aside while a sauce… 
If you live on the East Coast and your electricity has been out for more than 48 hours, do take a look at the “From the Pantry” chapter of Sara’s Weeknight Meals. In most recipes, you don’t need anything from your refrigerator. If frozen ingredients are called for, you can almost always substitute fresh or canned ingredients. But most recipes call for ingredients from your pantry cupboards. Take this recipe for example. Canned salmon has come a long way in… 
Make this pie during the high tomato season and you just can’t lose; those big ripe local tomatoes will do all the work for you. After you slice and salt the tomatoes and roll out the dough, the rest is simple. (If you want to cheat, use a store bought pie shell instead of homemade dough. Just let it soften enough so you can ease it into the tart tin. By the way, feel free to substitute other fresh herbs… 
Haven’t you often wondered how they make the delicious citrus dressing that glorifies the Iceberg salads often served at sushi restaurants? The orange dressing in this recipe is my attempt at duplicating it, and I think I’ve come pretty close.
With the dressing in hand, I wondered just which ingredients—other than Iceberg lettuce—to dress. I came up with a refreshing combination of shrimp, avocado, and cucumbers. The chiles and mint also help to make this a lively entree or first… 
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… 
