Posted on August 21st, 2012 by Sara Moulton | Filed under Entrees « Featured Recipe « Recipes | Submit Comment
Niçoise salad, fairly well known in America these days, is a specialty from the city of Nice in the south of France. It consists of tuna, tomatoes, blanched string beans, boiled potatoes, hard cooked eggs, and a vinaigrette dressing. I have adapted it by pureeing the tuna in the sauce and adding shrimp. You’re welcome to replace the shrimp with the leftover-cooked protein of your choice including turkey, chicken, or ham. A cozy way to serve this salad is to… 
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 time:… 
I think smoked salmon is a wonderful secret ingredient, it adds not only a unique salmon taste but also an appealing smokiness, and a little goes a long way. This is my favorite way to cook fresh salmon on a weeknight, drizzled with lemon juice and olive oil and baked in a hot oven. You could make just the baked salmon part of this recipe and then top it with any number of the quick sauces found in Sara’s Secrets … 
This delicious dessert was contributed by Andrea Hagan who helped with the testing of Sara Moulton Cooks at Home…. A native Seattleite, Andrea was 11 years old when she toured England as a member of the Northwest Girls Choir. Choir members bunked with local citizens in the towns they visited and in Shrewsbury her host served raspberry crumble with boiled custard. “It was the greatest dessert that I had ever tasted and the first fruit dessert that I ever 
Any excuse to eat ripe tomatoes in season is a good one, but the best reason to check out this delicious vegetarian recipe is that it gives you the chance to sample and support some of the wonderful artisanal cheeses—including homemade fresh goat cheese—now being produced all over the U.S.
Taking a belated cue from the Europeans, small-time American entrepreneurs began to produce great local cheeses about 35 years ago. These producers include people like Miles and Lillian Cahn. After… 
Here’s a wonderfully refreshing summer salad that can take the place of potato salad or pasta salad at a backyard barbecue. The classic tabbouleh, a Middle Eastern salad is made with bulgur (cracked wheat) not couscous. But I prefer this version, which is based on a recipe developed many years ago by Zanne Stewart, Gourmet’s executive food editor. A staple of Middle Eastern cuisine, couscous is nothing more than tiny grains of semolina pasta. Although it can take hours to… 
Time and again viewers of my show e-mail me wondering, “How do I cook white meat chicken so that it doesn’t get tough?” The answer appears to be simple. Don’t overcook it. In fact, that is easier said than done these days. The threat of salmonella requires that you cook your chicken until it is well done. However, there is a brief moment, just before it dries out, when chicken is cooked perfectly. If you poach your chicken breasts according… 
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.
Serves 4
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… 
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… 
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… 
The smoked haddock known as finnan haddie is a Scottish thing and therefore a New England thing. My Dad (pictured here with me on Labor Day 2001) grew up loving it for breakfast—almost always prepared in the creamed version detailed here—as a kid in Milton, Massachusetts.
I added the johnnycakes to the recipe. Corncakes made from stone-ground flint corn, johnnycakes are another New England family tradition. There is a raging controversy about whether johnnycakes should be thick and fluffy or… 
I’m a big fan of the wonderful Italian pastry called cannoli – especially the filling of fresh ricotta, candied zest and chocolate. My dessert swaps the cannoli’s crunchy cylinder of deep-fried dough for a large succulent strawberry. I’ve also replaced the ricotta in the filling with low-fat cream cheese, because ricotta is too wet for this recipe. (You can use full-fat cream cheese if you want, but I think the low-fat is actually quite satisfying, and who needs the extra… 
One of my all-time favorite field trips for “Cooking Live” was to Memphis to cover the huge annual barbecue cook-off there. It is an astonishing event that attracts more than 200 teams from all around the country, from funky little crews of like-minded friends to heavily financed corporate outfits. Everyone competes not just for the best ribs but also for the best booth. Some of the so-called booths are two stories high and extremely elaborate.
Although most of the teams… 
Orzo is a rice-shaped pasta from Italy. Basmati is a fragrant Indian long-grain rice with a wonderful nutty taste. The two of them combine to make a great side dish, but you can top it with anything and turn it into a main dish. Here we’ve chosen asparagus, mushrooms, and either lima beans or fava beans. By the way, some of the American versions of basmati would work well here too. Texmati is one that’s pretty widely available.
Makes 4… 
