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 »
Strawberry Rhubarb Cobbler with Gingered Biscuit Topping
Strawberries and rhubarb are a delicious way to welcome spring. Technically a vegetable, rhubarb is so darn tart that it’s usually paired with a sweeter buddy, like the strawberry, in an effort to temper its tang. Try to find field-grown rhubarb. Darker in color, it has a much shorter season than the hothouse variety (late winter to early summer) but is more flavorful. In England rhubarb is often paired with ginger, so for a surprise crunch, I added some crystallized… 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 »
Everybody knows Baked Alaska, but Baked Alaskan? What can I say—this is a shout-out to Ad-Rock of the Beastie Boys, who saluted Sara’s Secrets
in the liner notes to To the 5 Boroughs…
, the Beasties 2004 album. In the middle of a song called “Rhyme the Rhyme Well,” Ad-Rock goes searching for a rhyme for “Yo, what’s crackin’” . . .and comes up with “Serving emcees on a platter like Baked Alaskan.” And he’s absolutely right. Baked Alaska, that more »
Chinese Fried Eggplant with Pine Nuts
This recipe was featured in a travel story on Taipei written by Fred Ferretti and published by Gourmet…
in January 1993. Served at a hotel called the Imperial Palace, this dish was tested and fine-tuned by Fred’s wife, Eileen Yin-Fei Lo, one of my favorite cookbook authors and Chinese cooking experts. (She also happens to be shorter than me by at least an inch and is probably half my weight, but there is nothing small about her talent. She is more »
Fresh Ginger Gingerbread
When I was six or seven months pregnant with Sam, my boss at Gourmet…
volunteered me to cook a dish at a fund-raising event for 300 to 400 people. I was not thrilled. Even when I’m at the top of my game, that kind of large scale cooking is not my forte. But being pregnant really increased my dread. To top it off, the organizers of this gala charged me with making dessert. Of course! Of the dozen chefs working more »
Super Bowl Recipe Collection
It’s Super Bowl Sunday and each year at this time I get requests for party recipes that will sustain the crowd as they focus on the field, the half-time show, and even the ads. Here are some of my favorites:
Chicken and Tomatillo Salsa Nachos (recipe)
Chorizo Chicken Wings (recipe)
Oven Baked Rosemary Potato Chips (recipe)
Slow-roasted Spiced Baby Back Ribs (recipe)
Vegetarian Chili Pie with Monterey Jack Cheese and Corn Bread Crust (recipe)… 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 »
Quick Sautéed Shredded Brussels Sprouts with Pancetta and Balsamic Vinegar
When I first started doing “Cooking Live” in 1996, Sue Fenniger and Mary Sue Milliken were co-hosting the Food Network’s “Two Hot Tamales.” I had been a fan of these talented chefs ever since I ate at one of their restaurants in the late eighties, so I was delighted when they made a guest appearance on my show. My favorite of the dishes they prepared that night was sautéed shredded Brussels sprouts with lime and brown butter. I’d never much… more »
Southern Braised Mustard Greens with Ham
These are good old-fashioned mustard greens, cooked slow and low with a ham hock. It is a great make-ahead dish for a crowd, and it nicely rounds out a buffet. You can make the same recipe using kale or collard greens or mix up all three. Me, I prefer the strong bite of those mustard greens. I also like to substitute them for spinach in my recipe for Sautéed Spinach with Garlic Chips that you will find on page 232… more »
My Chocolate Orange Lace Cookies Retest.
I am delighted that so many of you are enjoying my Associated Press column, “The Healthy Plate” and was concerned when several of you wrote to me saying that you had trouble with my “Chocolate Orange Lace Cookies” running together and not setting up enough to be moved. So I made the recipe this morning and they worked fine. I think the problem was that I said to remove the just baked cookies to a rack to cool. They are… 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.