Creamy Lime Corn Soup with Cumin Salted Tortilla Strips
Here is a luxuriously thick soup that is very low in calories, especially if you leave out the tortilla chips. You really boost the corn flavor by adding cobs to the broth. Indeed, anytime you have leftover cobs kicking around, especially at the end of the summer, you might want to cook up a corn broth and salt it away in the freezer in anticipation of those long, cold winter months. Then it’s a snap to make this soup using… more »
Mexican-style Street Corn
Grilled corn slathered with mayo and coated in grated cheese is a well-loved staple of Mexican street fare. Several years ago Gourmet…
magazine ran a recipe for this tradition using shredded cotija, a crumbly aged-cured Mexican cheese. At the time, it occurred to me that it might be a hit at an American backyard barbecue if the cheese called for in the recipe was good old one-size-fits-all Cheddar. Sure enough, I tried it out on my kids, and they loved more »
A Summer Salad from Paris
Cory Van Horn sent me this photo along with an e-mail saying “I made your ‘Summer Salad from Paris’. . . . This recipe is delicious! I loved how all the flavors scream summer.” You can find more of his work at www.culinarycory.com.
Janis Adler is my sister-in-law. When I went to France to do an apprenticeship in the late Seventies, Jan made the trip with me and we had a lot of fun banging around for a few days… more »
Smoky Fish Chowder
There are two things that my dad makes, one is scrambled eggs (especially on Christmas) and the second is fish chowder which he must have learned from his Mom, Ruth Moulton, who was a wonderful ye olde New England cook, or possibly from a guide on one of his fishing trips to Grand Lake Stream in Maine (where he still goes to fish every year). This is my modern cheating version of fish chowder.
Makes about 9 cups, 4 servings… more »
One of my husband Bill’s favorite dishes is Vitello Tonnato. Cold sliced veal with a tuna sauce. It is an Italian version of surf and turf. Trying to imagine another recipe on which to use this tasty sauce, I thought of eggs. I love stuffed eggs. My mom has never stopped making them, even when the food police declared them taboo. Fortunately, as of October 2000, the position of the American Heart Association is that an egg a day is… more »
Chicken Liver Pâté with Port
A couple of years after I graduated from cooking school I apprenticed at a one-star restaurant in Chartres, France. My apprenticeship lasted for only two months but it was pretty intense nonetheless. (Certainly it didn’t help that I was the only woman in the kitchen.) Still, I learned a ton, the most important thing being that the French do not waste anything. When I returned to my job as a restaurant chef in the States my food cost went down… more »
Mini-pumpkin Soup with Toasted Pumpkin Seeds, Shaved Parmesan, and Fried Sage
For the longest time I thought those cute little pumpkins–no more than 3 or 4 inches in diameter–were nothing more than happy little fall decorations. There they’d sit on the side of the road at farmers’ markets and at well-stocked grocery stores, bright orange banks of mini-pumpkins bearing such ridiculous names as Jack B. Little.
One day I wondered if these little guys tasted as good as they looked. I cooked one up and was delighted. These are among the… more »
Escarole Soup with Meatballs
I was working at the Harvest Restaurant in Harvard Square in the late seventies when Peter Vezan, one of the managers, steered me to a little trattoria in Boston’s North End. It wasn’t much more than a hole in the wall, but it boasted some of the best down-home Italian food in the city. My favorite dish on the menu was an escarole soup with meatballs. It was very old hat to Italian-Americans—the equivalent of matzo ball soup to American… more »
Kielbasa and Celery Root Salad
When I came up with the idea for this salad I was focusing on the celery root part of it. Celery root, also known as celery knob or celeriac, is the thickened aromatic root of a variety of celery plant with a dense crunchy texture. In France, it is often julienned or shredded and tossed in a mustardy vinaigrette, which was my inspiration for this dish. I decided to start with another sharp flavoring, horseradish, and enhance it with mustard.… more »
Endive and Roquefort Spirals with Creamy Walnut Vinaigrette
This recipe transforms the elements of a classic Waldorf salad into a really elegant-looking appetizer. The Roquefort-stuffed Belgian endive spirals and walnut-oil flavored dressing are not hard to make, but the resulting arranged salad sure will impress guests.
For the salad:
3/4 cup Roquefort cheese
3 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
2 large Belgian endives
For the dressing:
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper… more »
Chopped Salad with Feta, Chickpeas, and Pita Croutons
I love almost any kind of salad—and the more ingredients, the better. “Chopped Salad,” a catchall for any salad boasting a rich variety of chopped vegetables, is my favorite. This recipe was inspired by a low-fat dish I first encountered several years ago in Gourmet. Created by Chef Ed Brown of New York’s Sea Grill Restaurant, its most interesting ingredients were chickpeas and diced dill pickles. As a big fan of crunch, I transported those two items to my everyday chopped… more »
Arugula Salad with Aged Gouda, Savory Praline, and Mustard Dressing
This is a guests are coming for dinner salad, fancier and more labor intensive than most, but the extra effort really pays off. My husband, the salad hater, scarfed it down so enthusiastically that I added extra arugula to the recipe to stretch it. All the parts can be made ahead, Just toss them together at the last moment.
I tend to prefer so-called bitter greens like arugula to milder ones like romaine and Boston lettuce—but if you don’t, just… more »
Soon after I started making spaetzle as a side dish at home on a regular basis, it occurred to me that you could dress up and sauce this German pasta much as you would any other fresh pasta—an inspiration that automatically promoted spaetzle from a side dish to an entrée. This recipe takes advantage of ingredients available in the spring—asparagus, peas, and fresh herbs—but I want to encourage you to take the basic spaetzle recipe and run with it. Toss… more »
Butternut Squash Soup with Gruyère Pesto
The generic recipe for winter squash soup or puree typically begins by calling for a scary amount of the squash “peeled, seeded, and cubed,” and then steamed or boiled. Have you ever tried to peel, let alone cut, even one of these hard winter squashes? There may be no easier way to cut yourself in the kitchen. And why bother boiling or steaming a vegetable, which makes it watery, when you can roast it and concentrate the flavor?
My favorite… more »
Cauliflower Soup with Caraway and Rye Croutons
What I love about vegetable soups like this one is that they boast the soul satisfying consistency of cream without actually containing any. Cooked and pureed, most vegetables are amazingly creamy all by themselves. (OK, some of them need to be pureed with potato to create the desired effect, but you get my point.) I love cream, but it is heavy and although it delivers nice mouth feel, it dulls the flavor of whatever you are eating. When you put… 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.