Posted on October 8th, 2011 by Sara Moulton | Filed under Entrees « Featured Recipe « Recipes | Submit Comment
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 
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 
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 
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 
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 
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… 
One of my favorite dishes is Buffalo chicken wings, that irresistible combination of deep fried chicken wings tossed in hot sauce with a side of blue cheese dipping sauce and celery sticks. I’m also crazy about veal Milanese—veal dipped in egg and Parmesan breadcrumbs and then sautéed—especially when it’s topped with a green salad.
This recipe combines the ingredients of the first recipe with the concept of the second. Triscuits make a unique crust, and by soaking the chicken in… 
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… 
I just love salad. When I’m in the city, I eat salad every day for lunch. When I’m on the road for business, I often order salad from room service for dinner. Of course, I understand that not everyone shares this leafy passion (take my husband, please), so when I make a salad for my family or guests, I try to dress it up. I think of this as the ultimate spinach salad because of all of the elements—other 
Hamburgers are so central to American culture that messing with them can seem almost sacrilegious. And it’s kind of perilous to boot. Replace the beef with low-fat turkey, as in this recipe, and you risk creating a drier, less flavorful burger, a burger unworthy of the name.
Here I’ve countered the moisture problem with vegetables. The sautéed onion and red pepper in the burger and the salsa on top of the burger make up for any dryness in the turkey.… 
Known as onglet… in French, hanger steak is sometimes called butcher’s tenderloin in English because there is only one of these delicious cuts per animal and butchers tend to hog it for themselves. In other words, it is not something that is regularly stocked in the supermarket meat case, so make friends with your butcher and see if he or she can get it for you. Like skirt steak and flank steak, two other very flavorful but tough cuts of 
An egg roulade is sort of like an enormous spongy omelet. It is a big rolled-up container for just about any tasty ingredients. From an entertaining point of view, the beauty of an egg roulade is that you can make it the day ahead, chill it overnight, and then fill it up just before your guests arrive. Fifteen minutes before you want to eat, pop it in the oven. Great for brunch, egg roulade, stuffed with your savory leftovers, also… 
The first time I ate soft-shell crabs was at the New York World’s Fair in 1964. Looking back, I can’t imagine where I found the nerve to try them. I didn’t even like fish. But try them I did, and I was knocked out by the sweet crabmeat and that crispy edible shell. Unfortunately, soft-shell crabs were a rarity in the Northeast in the sixties, and years went by before I got to try them again. I didn’t really begin… 
