Recipes

My Chocolate Orange Lace Cookies Retest.
Posted on December 31st, 2013 by Sara Moulton  |  Filed under Desserts « Recipes  |  Submit Comment
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 »


Black-Eyed Pea Cakes with Salsa Mayonnaise
Posted on December 26th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
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 more »


Chocolate Bread Pudding
Posted on December 19th, 2013 by Sara Moulton  |  Filed under Desserts « Featured Recipe « Recipes  |  Submit Comment
I have never met a bread pudding I didn’t like. In the interest of keeping this version simple, I used bottled chocolate milk and packaged bread when I first stated to test it. The bread worked out fine, but none of the milks was chocolatey enough. Switching gears, I resorted to ganache. A pillar of classical French baking composed of melted chocolate and cream; it is usually employed as the base of truffles, cake frosting, and anything else that requires… more »


Roasted Butternut Squash Lasagne
Posted on December 12th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
This is a delicious alternative to the classic meat-and-tomato-sauce lasagne. The squash comes on surprisingly big; roasting it caramelizes it and concentrates its flavor. I made a relatively light “cream sauce”—half milk/half chicken broth—because the two cheeses contribute a ton of richness. The big news here is that you don’t need to precook the lasagne noodles. Cooking lasagne on the show one night, I was demonstrating a relatively new product called “no-boil” noodles, which are somehow processed so that you… more »


Vermont Apple Crisp with Maple Sauce
Posted on December 4th, 2013 by Sara Moulton  |  Filed under Desserts « Featured Recipe « Recipes  |  Submit Comment
I developed this recipe for a spot on “Good Morning America.” The key to its deliciousness is Grade B maple syrup, which is more intense than the readily available Grade A. It can be found in specialty food stores or ordered directly from a producer. The topping can be made a day or two in advance and kept covered in the refrigerator until you’re ready to assemble the crisp. Serves 6 For the topping: 1 cup old-fashioned rolled oats (not… more »


Turkey Club Salad
Posted on November 27th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
  This salad is composed of all the elements found in the classic turkey club sandwich, except that the bread has been turned into croutons and the mayonnaise into herb sauce. The bacon is cooked my favorite way—on a rack in the oven. The bacon turns out less greasy, and you end up making less of a mess than if you’d cooked it in a skillet on top of the stove. Makes 6 Servings Hands-on time: 25 minutes Total preparation… more »


Southwestern Sweet Potato Sauté
Posted on November 14th, 2013 by Sara Moulton  |  Filed under Featured Recipe « Recipes « Side Dishes  |  Submit Comment
Discovering the grating disk on my food processor many years ago was a eureka moment for me—ten minutes later I was grating and then sautéing every vegetable I could put my hands on. Talk about convenient! Baking a whole sweet potato takes about an hour, but sautéing the grated potato takes only fifteen minutes from start to finish—and you end up concentrating the flavor to boot. This recipe dresses up your potato with Southwestern ingredients, but there is no reason… more »


Creamed Spinach with Crispy Shallots
Posted on November 7th, 2013 by Sara Moulton  |  Filed under Featured Recipe « Recipes « Side Dishes  |  Submit Comment
Creamed spinach was one of those special-occasion side dishes my mom served up as kids. Although she usually worked with frozen spinach, which is fine, it’s even better using fresh spinach. The richest and most luxurious way to make this recipe is with—surprise—heavy cream. But because I like a lot of creamed spinach, and I don’t like a lot of heavy cream, I prefer to make it using a béchamel sauce, which is milk, thickened with a butter/flour mixture. I… more »


Ruth Moulton’s Spice Balls
Posted on October 30th, 2013 by Sara Moulton  |  Filed under Desserts « Featured Recipe « Recipes  |  Submit Comment
The holiday season always reminds me of these cookies, one of my favorites from Sara Moulton Cooks at Home…. Just the aroma of these spicy cookies in the oven will bring the family to the kitchen. My sister Anne is the baker in our family. Even now, as a doctor at a busy hospital, the mother of two kids, the wife of a doctor husband, and the owner of a generally hectic life, she’ll take time out every so more »


Crispy Pumpkin Ravioli
Posted on October 22nd, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
Stuff a wonton wrapper with something delicious and you’re looking at nearly instant “homemade” ravioli. This recipe calls for a filling of super-quick canned pumpkin, but you could use fresh mini-pumpkin, butternut squash, or acorn squash purée. Just cut the pumpkin or squash in half, scoop out the seeds, and bake it until it is tender. Scoop out and season the flesh, then use in place of the canned pumpkin to stuff the wontons. Makes 4 servings Hands-on time: 25… more »


Pumpkin Coconut Bars
Posted on October 15th, 2013 by Sara Moulton  |  Filed under Desserts « Featured Recipe « Recipes  |  Submit Comment
For a lot of folks, the first recipe they ever prepared was printed on the back of a box, a package, or a can. Nestlé Semi-sweet Chocolate Morsels gave us Chocolate Chip Cookies. Lipton Onion Soup Mix turned into Lipton Onion Dip. Campbell’s Cream of Mushroom Soup became Classic Green Bean Casserole. After all, why not depend on the makers of a favorite product to have some good ideas about how to use that product? It was that kind of… more »


Short Ribs Ravioli with Tomato Sauce and Ricotta Salata
Posted on October 10th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
Chef Mario Batali really has a genius for big flavor. His television appearances give you a pretty good idea of that genius, but go to his restaurant Babbo in New York and he will knock your socks off? I love just about everything on the menu, but one of the standouts is Beef Cheeks Ravioli. Weird, right? You’ve probably never thought about the beef’s cheeks and don’t particularly like thinking about them now. Well a beef cheek turns out to… more »


Cheese Sandwich Soufflé
Posted on October 2nd, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes « Uncategorized  |  Submit Comment
This is a recipe from my grandmother Ruth that I love for its simplicity. It is nothing more than a ham and cheese sandwich over which you pour some beaten eggs and milk, let it soak, and then bake. (I confess that I dressed it up a bit by adding the ham, and that my son Sam insists I should have added even more.) Any flavorful sliced melting cheese and any flavorful pork product—cooked bacon, pancetta, prosciutto, or good old-fashioned… more »


Bistro Duck Breasts
Posted on September 25th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
Duck breasts are one of my favorite things to make for a quick and elegant dinner. Originally created for Episode 308, Season 3, of Sara’s Weeknight Meals, this “cook once, eat twice” recipe gives you a head start on the next night’s entree, Peking Duck Wraps.   Recommended side dishes: coucous and butter braised baby carrots Makes 4 servings Ingredients …6 Peking duck breast halves Kosher salt 1 shallot, minced (about ¼ cup) 1 cup chicken broth ¼ cup dry more »


Mom’s Brushed Eggplant
Posted on September 19th, 2013 by Sara Moulton  |  Filed under Featured Recipe « Recipes « Side Dishes  |  Submit Comment
Growing up, we ate our fair share of frozen vegetables: corn, peas, French green beans with toasted almonds (fancy!), the dreaded limas, etc. But every so often my mom would step out and experiment with fresh vegetables. She made a mean vinaigrette, and we always kept a jar of this homemade stuff in the fridge. She ended up inventing this very simple, very tasty eggplant side dish, which consists of nothing more complicated than sliced eggplant brushed with vinaigrette and… more »