Miniature Goat Cheese Cakes
These are great make-ahead hors d’oeuvres because they reheat so beautifully. They require mini-muffin tins (also known as gem tins), and if you don’t already own some, you may want to buy them. They’re really a worthwhile investment. Suddenly everything you used to make big you will think about making mini.
You can line the tins with any kind of chopped nuts, with bread crumbs, or even with your favorite cracker, crushed. These mini goat cheese cakes are a delicious… 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 »
Smoked Salmon and Salmon Roe on Crispy Potato Pancakes with Horseradish Cream and Pickled Onions
I often make these appetizer latkes from Sara Moulton Cooks at Home…
for special occasions when it’s just the four of us at home, because you can dress them up or down. Sam leaves the salmon and caviar alone in favor of the unadorned potato pancakes. Ruth also favors the pancakes but adds a shmeer of sour cream to hers. Bill and I load them up with the works.
Assuming you also want the works, you’ll appreciate the way that the more »
Baby Egg Rolls with Soy Sesame Dipping Sauce
It was always a pretty scary proposition when my kids came onto the show to cook with me when they were young. Unlike almost all of my other guests, they were not chefs, or grown-ups, or practiced television performers. They were sweet and funny, of course, but they were children, and unpredictable, which is to say unscriptable, and that can be nerve racking.
We developed this recipe in anticipation of one of those shows. I tried to think of all… 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 it more »
Salma and Savannah’s Salsa
This recipe comes from my friend Sally Villagomez. Many years ago I taped a holiday special with her family for my show “Cooking Live,” on the Food Channel. We spent a whole day making the most delicious tamales which are featured in my first cookbook, Sara Moulton Cooks at Home…
(Broadway Books, 2002). I recently bumped into another member of Sally’s family, Yolanda Meza when I was judging the “Aetna Healthy Food Fight” in Cucamonga, CA and Yolanda brought this more »
Oven-baked Rosemary Potato Chips
In the late eighties, when I left Gourmet’s test kitchen to become chef of Gourmet’s dining room, I walked into the ideal situation for a chef. The dining room was small–I never had to make lunch for more than 16 people at a time–and I had no budget restrictions. I could make sure that every dish was just so, and–because the dining room wasn’t a for profit restaurant but a showplace for the magazine–I didn’t have to pinch pennies. I… more »
Chorizo Chicken Wings
Game-time snacks are going to be in high demand for the next few weeks, so I am going to share some of my favorites right here. Several years ago we invited the viewers of Good Morning America…
to compete in a “Cut the Calories” contest. The winning entrée was Oven-Fried Chicken with Andouille Sausage by Sandy Green of Wayne, Pennsylvania. It was completely delicious, even though it was low fat, low-calorie, and low-salt. The secret ingredient was Rice Krispies. Sandy’s more »
Crispy Zucchini Sticks with Olive Dip
In the early eighties I worked as chef tournant at La Tulipe, a three-star temple of French gastronomy in New York’s Greenwich Village. One of our best-loved–and most unlikely–appetizers was fried zucchini. I know it sounds déclassé: fried zucchini at a three-star restaurant? But Chef Sally Darr took this typical Italian dish and transformed it according to her own refined and unerring taste.
She started with a recipe that was simple and delicious, then more »